On July 25, 1908, a significant culinary discovery was made-MSG was discovered in Kombu soup stock, leading to the birth of Ajinomoto. Initially known as Ajinomoto Shokai Co., Ltd., the company was founded in 1912. It has since evolved into one of the world’s leading food manufacturers, with its products gracing tables in almost every country.

Fun Facts: 

• The journey of discovery started with a bowl of boiled tofu in kombu dashi soup.
• In 1908, Kikunae Ikeda, a Japanese chemist, noticed an unusual taste in the soup.
• He discerned that the seaweed base, known as kombu, was responsible for this intriguing and unique taste.
• He took all possible steps to determine whether a chemical or an enzyme (biological catalyst) caused this flavor.
• After thoroughly researching this matter, he discovered a chemical substance, not enzymes, produced it. He named this flavor “fu-Tsai.”
• Later, in 1911, Ajinomoto formed a subsidiary company called “Jinzuru” to develop and commercialize the chemical compound. This involved extensive research and testing to ensure the safety and effectiveness of the product.
• In 1913, he discovered this chemical substance had powerful health effects. It enhanced the flavor of food and had potential health benefits, leading to its name “megumino” (broth enhancer).
• In 1918, Ajinomoto Shokai Co., Ltd. was founded.
• The company’s primary purpose was to provide MSG (“monosodium glutamate”) to food manufacturers for the production of noodles, foods, and condiments.