It was July 25, 1908, when a seemingly ordinary moment in the kitchen sparked a discovery that would reshape the global food industry. MSG was identified in Kombu soup stock, an event that would ultimately give rise to Ajinomoto. The company, originally established as Ajinomoto Shokai Co., Ltd. in 1912, has grown over the decades into one of the world's premier food manufacturers, with its products finding their way onto tables in nearly every country on the planet.
Fun Facts:
- It all began with something as simple as a bowl of boiled tofu served in kombu dashi soup.
- Kikunae Ikeda, a Japanese chemist, was enjoying this soup in 1908 when he picked up on a distinctive, hard-to-place taste that captured his curiosity.
- Through careful observation, he identified the seaweed base — kombu — as the source of this fascinating and unique flavor.
- Determined to get to the bottom of it, he explored every avenue to figure out whether the taste originated from a chemical substance or an enzyme (a biological catalyst).
- His exhaustive research ultimately revealed that a chemical compound, rather than enzymes, was behind the flavor. He gave this newly identified taste the name "fu-Tsai."
- By 1911, Ajinomoto had established a subsidiary called "Jinzuru," whose mission was to develop and bring this chemical compound to market. This process required rigorous research and testing to confirm the product's safety and effectiveness.
- Then in 1913, he found that this chemical substance carried significant health effects — not only did it enhance food flavor, but it also showed potential health benefits. This led to it being called "megumino" (broth enhancer).
- Ajinomoto Shokai Co., Ltd. was officially founded in 1918.
- The company's core mission centered on supplying MSG ("monosodium glutamate") to food manufacturers, who used it in the production of noodles, various foods, and condiments.