I thought it was a meme, but now I can't cook anything without it. This shit is so addicting.
>>22260392Many are saying this
>味の素ばあちゃんw掃除人、600万本「BBC」をしゃぶれ
>>味の素>ばあちゃんw>掃除人、600万本「BBC」をしゃぶれ
I find that I enjoy food much less that has msg in it. it just reminds me of doritos which isn't a flavor I want in most homemade meals.
>>22260392it's a chink psyop you retard
>>22260392I've never bought this or used it. Do you just sprinkle it on like salt?
>>22260617i fell for the meme.yes.i can only describe it as stock cube without the meat or salty flavor.it's alright, nothing spectacular but not bad either.
>>22260604Same. Just makes everything taste like fast food or convenient stuff. Also kinda astringent.
>>22260392Umami isn't a thing. Asians use the term to sell shit products to gullible non Asian hipster incels
>>22260392It's the placebo effect. You need to stop watching anime cause it's rotting your tiny little brain.
>>22260392I love adding it to jars of pickles as soon as I get them, along with garlic powder and a nice strong pepper type. After about a week, you have the most savory pickles. The remaining juice when the pickles are done can be added to soups and broths to very nice effect.It's also great with eggs (even though eggs naturally contain glutamate, this bumps it up a notch) and sprinkled over salads with oil-based dressings. >>22260653There are receptors on the tongue that exist only to taste savory "umami" flavors. Read a book.
>>22260392It's the xylitol of salts
>>22260450This chick rocks.
>>22260653Umami mindbroke gaijins and non-Japanese. It's completely a superior concept to make food better. They should accept the defeat.
>>22260630>>22260656Umami = Satisfying tasteJapanese are food patricians, and a taste definer. We don't need to brag about our food. We define the TASTE.
>>22261347Where is the babyms reaction to upapi
>>22260450I fapped to her shitting on the toilet
>>22261352Umami is just Japanese for savory. Enough with this nonsense.It's this meme>Savory Japan :o>Savory :[
>>22262309Wrong. Umami is a primary taste and savory is a flavor/category of foods. A salty potato chip has no/very little umami, but is still a savory food. Explain to me how umami and savory are exactly the same thing when you can have foods that are savory but not umami???
>>22262309Umami and Savory are different. Umami is a specific taste, recognized as the fifth basic taste (after sweet, bitter, salty, and sour), this Umami is what gives food its satisfying taste. Japanese man defined Umami, its concept previously unknown in the west. Japan introduced the key element to world cuisine and gastronomy.
>>22261352Japanese food is performative flavorless slop
>>22262309yeah you just got btfo don't ever show your face around here again faggot if you know what's good for you
>>22262362Japan is an Umami paradise. Japan's top 30 ingredients are more Umami-rich than the top 5 ingredients in the west. Non-Japanese people have poor grasp of Umami.
>>22262324>>22262345Wrong. This straight from the Ajinomoto website>MSG is the purest form of umami and is widely used as a quick and easy way to add savory deliciousness to meals.What does it add to meals? Hmmm?
>>22260392msg stands for makes stuff good.
>>22262345Umami is a Japanese word that means savory. Even if you translate the definition of "umami" in japanese to english, it's still the definition of the word savory. Stop being cringe.
>>22262367idgaf about your meme dorito seasoning
>>22262369We are referring to the science behind umami, retard. Some easy to understand advertisement tier sentence about msg and umami means nothing compared to the science behind umami and it's insanely stupid you even thought to post that. Kek.
>>22262376>never heard of a loan word.That is just wrong lol. The word was invented before it was proven to be the fifth primary taste.
>>22262376"Savory" was the closest descriptor, and people often equate them, but that's a simplification. Savory is a broader descriptor, often including salt, richness, and even fat. But Umami is distinct, a taste triggered by glutamate, inosinate, or guanylate on the tongue.
>>22261352You could just nap everything in glace and get a much better result.
>>22262379Again, this is straight from the Ajinomoto website. >One evening over dinner in 1908, one of the Ajinomoto Group’s founders, biochemist Dr. Kikunae Ikeda, asked his wife a question that would change the history of food: What gave her vegetable and tofu soup its delicious meaty flavor? Mrs. Ikeda pointed to the dried seaweed called kombu, or kelp, that she used to make her traditional Japanese dashi, or broth. Inspired by this revelation, Dr. Ikeda set to work. Evaporating and treating his wife’s kombu broth, he was able to extract a crystalline compound, which turned out to be glutamic acid. Tasting the crystals, he recognized a distinct savory flavor he dubbed umami, based on the Japanese word umai (delicious). Dr. Ikeda soon filed a patent to produce umami in an easy-to-use form: MSG (monosodium glutamate).>Tasting the crystals, he recognized a distinct savory flavor >savory flavor Is Ajinomoto lying about umami being a "savory flavor"?
>>22262385Sit down and shaddap.All human beings know what savory tastes like. It did not take the japanese to discover anything at all for any human being to know what savory was. In fact, that's why the word exists in English. The japanese didn't even have a word for it and they can't pronounce the word savory so they combines two word simple descriptors (delicious + taste) to get their word. Wow shocker, that's exactly what SAVORY is.
>>22262379Would you say that understanding how umami works has improved your cooking? It really has for me.>>22262395Does not matter because that is not the scientific definition. The company can say whatever they want to describe umami, but the truth comes from the science.
>>22262402Meant for>>22262385>>22262395Flavor is not primary taste also. Please learn the difference.
>>22262402>Muh soyenceThe company founder invented MSG. I'll take their word over a random weeb like you.
To be fair, you need to have a high IQ to recognize Umami.>Dr. Kikunae Ikeda, the creater of Ajinomoto, in 1912>"An attentive taster will find … something common in the complicated taste of asparagus, tomato, cheese, and meat, which is quite peculiar and cannot be classified under any of the four basic tastes, sweet, sour, salty and bitter. It is usually so faint and overshadowed by other stronger tastes, that it is often difficult to recognize it unless the attention is specially directed towards it."
>>22262417>concedesThere was debate about it being a primary taste and its existence for over 30 years until scientists found there are specific taste buds for the umami compounds on the tongue, which proved it was one of the primary tastes and not just another flavor.You can't even respond to any of my arguments. Not a good look for the savorycels.
>>22262424The taste is savory. Umami is savory.
>>22262420Kikunae's insight was truly ahead of its time. His quote highlights how Umami can be subtle, which is why it took so long to be appreciated globally. You have to consciously tune in to detect that depth.
>>22262429>quotes Ikeda as gospel in one post>denies Ikedas discovery in the nextSavory is not a primary taste. Denying the existence of umami is a denial of basic biology.
>>22262440You're mistaking me for another anon. I never quoted Ikeda. Savory is a primary taste. It's just called umami because a Japanese man discovered it. If an English speaker had discovered it, it would be called savory not umami.
>>22262458You are not making an argument. You're just stating your incorrect opinion. Please try again. In the real world there is a difference between savory and umami. Umami is a primary taste. Umami comes from glutamate, inosinate, and guanylate. Savory is a category of foods that includes multiple primary tastes and flavors. You can have umami foods that are not savory, and savory foods that are not umami. They cannot be the same thing.Salty potato chips and steamed green beans are two savory foods that have little to no umami.A sweet vine ripened tomato is an example of a food that is umami but not savory. Tomatoes contain high levels of glutamate that make it umami, but the fruit like acidity and sweetness mean it isn't savory.Chocolate also contains moderate amounts of glutamate because it is fermented. Are you going to say a chocolate cake is savory tasting because it has glutamate?
>>22262458Also please learn what a loanword is. Umami is an english word.
Umami isn’t just seasoning. It’s a cultural and scientific triumph.
>>22262514It's common in many many cuisines. The Japanese just isolated it and their cuisine in specific is basically entirely built around emphasizing the umami taste.Comparing dashi to a european stock is a great example of this.
>>22261612
its a meme. Half of my weekly dinners are chink and i never need to use it. Obviously ive tried and compared. If anything it makes the food taste "cheaper"
I'm actually mildly allergic to msg. If a dish has too much msg my cheeks would turn pink and I would feel pins and needles for half an hour
>>22260392I always have it around, but never add it to non eastern dishes, that would be weird
i don't think MSG does anything.i can put it in my hand and taste it and there is something there, for sure, but i've never added it to anything and gone "ah yeah that's much better now".
>>22262916You need to combine msg with a source of inosinate or guanylate. Ideally you get your glutamate from a natural source just like your inosinate and guanylate.
I'll stick to just salt Mr. Miyagi
>always wondered why dishes at the Chinese restaurants all have the same overall taste>find out it's msg>mfw Asians are now trying to convince people that it's the greatest culinary gift to mankind
Msg is Chinaman pysop. Do not the msg. Do not the Chinaman
>>22260392If you use msg you don't know how to cook.
>>22262877This is a lie. There's no such thing as an MSG allergy. This is the same anti Asian racist drivel that's been spread since the 60s
>>22260392I prefer Chicken powder desu. It still has MSG, but it gives the umami a probable reason to exist in the dish I'm cooking. Also if you don't have it, tomato paste or any component with a lot of glutamates works in a pinch.
>>22261347But gaijins and non-japanese love umami and asian food in general. It only mindbroke a small but vocal contingent of contrarian retards like the filth that infests this board.
>>22265152Umami is present in many cuisines. The japs just kinda do it the best.
>>22263235Umami is a perfect example of food science done right. It was born from scientific curiosity, and it bridged traditional Japanese knowledge with modern chemistry.
>>22265197Sure but my point is that it hasn't "mindbroken" the general populace in the west like anon said, it's actually quite popular and well-liked in the west as a general cuisine and a flavor profile.
Westerners>hidden chemicals in my food>brilliant!>adding your own to your food>noooooooooo!!!!
>>22265506MSG is in every processed food. Everyone loves MSG even if they don't know it.
>>22260392I think I have MSG blindness because I just can't tell what has it in it. I tried making these tofu slices in a briny vinegar and I couldn't tell my MSG batch from the non batch. The only way I can detect it is if I eat it pure and then it tastes weirdly sweet.
>>22266651Get some guanylate + inosinate powder and mix it with your msg at around 1-2%
>>22260663read a book
>>22262960you get +1 internet from me anon, good memeing n fukken saved
>>22266666Very nice
>>22260653Lol. Except we've quite literally mapped the neural pathways which glutamic acid excites via PET and fMRI. You're just fucking retarded.
>>22266670Seems like mehmood needs to learn english lmao
>>22266711I'd be mad too if I was wrong about literally everything I believed
>>22266670You literally just supported and proved everything I said... all by using a book. Good job, anon. I suppose I should thank you for saving me the trouble too. It's rare to see someone actually following diretion. Unfortunately it's not as rare to witness someone owning themselves this hard.
>>22266698yeah it's literally just savory though. savory flavors are from glutamate. they are two words to describe the same thing. that's why people get annoyed by people saying umami as if it's an entirely different thing.
>>22266888Careful. You're going to trigger the umami cuck who thinks cake is savory.
>>22266888So foods like a salted potato chips or steamed green beans aren't savory? They have essentially no glutamate.>>22266911The person you're responding to thinks chocolate cake is a savory food because it contains moderate free glutamates.
>>22266666Absolutely satanic get
>>22262367>parmesan and peanuts listed on both but magically have higher number on the japanese one, basic shit like pork and chicken are listed on the right but not the left, all the values are obviously rough and overestimated>japanese list specifies DRIED fish, the western list does not, meaning if 60% of the moisture has been removed from the fish (at an estimate), then the number by weight will be artificially more than doubled. katsuobushi is usually less than 20% of the original meat's weight, meaning the number is inflated by more than 5 times its natural valuevery cool chart anon
>>22266981I would say potato chips are fatty and salty. Seasoned potato chips with msg are savory. Does maillard produce savory flavors? If umami and savory are a specific process and a component of the process is missing then they are objectively not savory.But I also have no way to verify if potato chips have no glutamates or nucleotides and there's a point where I really stop caring that much and I think I crossed it.
>>22267017You really dont think potato chips are a savory food? Are you gay or just retarded?
>>22267013>>22262367my mistake, the pork and chicken are listed on the left too, but again the value is magically inflated on the japanese list to an even greater degree. also almonds are considered a japanese ingredient but not western?
>>22267019I don't know what you want from me
>>22267024Come back when you've figured it out, okay?
>>22267040ok
