10 ms·

The man who discovered umami

125 points by samdung 7y ago

b215826 7y ago
For a vegetarian like me, MSG is a god send. Savory oatmeal spiced up with MSG, a dab of miso paste, and other spices has been my daily breakfast for a couple of years. It's surprising that not many people know about MSG or shy away from it because of nonsensical urban myths.
- grimwall 7y ago
  Even for non vegetarians, MSG (monosodium glutamate) is a pretty cool addition to the kitchen toolbox, just order some and start experimenting! Do some controlled ones, for example split a portion into two, ask a 2nd person to sprinkle some onto one of them and try both of them and guess which one has MSG on it.
  - close04 7y ago
    I think the jury is still out on how (un)healthy extensive use of MSG is [0]. > In conclusion we would like to state that although MSG has proven its value as an enhancer of flavour, different studies have hinted at possible toxic effects related to this popular food-additive. These toxic effects include CNS disorder, obesity, disruptions in adipose tissue physiology, hepatic damage, CRS and reproductive malfunctions. These threats might have hitherto been underestimated. In the meantime, people keep using ever larger amounts of MSG unaware of the possible consequences. Further studies need to be undertaken in order to assess the connection between MSG and cardiovascular disorders, headache, and hypertension in human models. MSG is a controversial food-additive used in canned food, crackers, meat, salad dressings, frozen dinners and a myriad of other products. It is found in local supermarkets, restaurants and school cafeterias alike. While MSG probably has huge benefits to the food industry, the ubiquitous use of this food-additive could have negative consequences for public health. If more substantive evidence of MSG-toxicity would be provided, a total ban on the use of MSG as a flavour enhancer would not be unwise to consider. [0] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5938543/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5938543/
    - kls 7y ago
      It is just sea weed extract, maybe they should rename it to that as everyone thinks sea weed is a health food. Sushi is full of natural MSG. Here is a good article on how MSG got a bad wrap: https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/ https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-f...
      - atom-morgan 7y ago
        That's...a huge branding error. Seriously, Organic Seaweed Salt (GF/V) would fly off the shelves at Whole Foods.
        WorldMaker 7y ago
        Someone should tell B&G Foods, given it is way past time for them to modernize the Accent brand anyway (people see it in my spice cabinet and wonder what's with the "weird 60s salt shaker"). https://www.accentflavor.com/product/flavor-enhancer https://www.accentflavor.com/product/flavor-enhancer
      - close04 7y ago
        > It is just sea weed extract This seems unrelated to the claims I quoted/linked. Cocaine is "just a plant extract". But this statement doesn't say much about how wise it is to ingest it. [0] You might as well put this on a pack of cigarettes. [0] https://en.wikipedia.org/wiki/List_of_poisonous_plants#Other_poisonous_plants https://en.wikipedia.org/wiki/List_of_poisonous_plants#Other...
        kls 7y ago
        My point is that people will hail MSG as the devil and then happily consume sushi wrapped in sea weed and have no ill effect. I have a friend she swears she is allergic to MSG but she eats sushi at least twice a week with no reaction. I don't have the heart to tell her that the very wrapping she is eating is where they get the MSG from. That being said, there are people that legitimately have a glutamate allergy and they do have reactions when they eat sea weed.
  - 1MachineElf 7y ago
    I can confirm that savory oatmeal is a great vegetarian way to start the day. It's counter-intuitive and surprisingly good. My favorite preparation involves mixing in cashew nut butter with a little tomato sauce.
    - eclipxe 7y ago
      I’m sorry but this sounds really unappealing to me. But it’s probably tasty.
    - magic_beans 7y ago
      While I don't think I'll ever get on board with savory oatmeal, I'd be perfectly happy with savory grits or savory polenta. But really — there's no reason not to have roasted veggies and brown rice for a savory breakfast.
    - jacobwilliamroy 7y ago
      I only know one person who dislikes my savory oatmeal, and he says it's because he has lots of unpleasant childhood memories of being force fed savory oatmeal by his mother, back in the holler.
- scandinavegan 7y ago
  MSG was heavily discussed in Sweden 10-15 years ago, especially the addition to potato chips. The Swedish National Food Agency said that it was safe to eat, but that some people may be hypersensitive. I read a couple of articles now, and it seems from interviews like the people behind some of the organizations protesting its use was hypersensitive themselves. It makes sense that if they have bad reactions, they assume that the substance itself is bad in general, even if that hasn't been shown in medical trials. The Food Agency also said that since the symptoms were limited in time and severity, even if hypersensitive (blurred vision, headache, and so on) it wasn't necessary to warn the general public to stop consumption. I read an article saying that MSG is not allowed in baby food and is cautioned against for pregnant women. The baby food claim may be true, but the Food Agency says that small children process MSG as efficiently as adults, that there's no difference of glutamate blood concentration between fetus and mother when pregnant, and that MSG is not considered a risk for the fetus. They also say that it's not probable that it's transferred to the baby in breast milk, if consumption is kept at recommended daily intake. When I was in elementary school in the 80s and 90s, people would eat knäckebröd [1] with butter covered with Aromat [2]. We didn't know it then, but it contained MSG which was probably why it tasted so good. Aromat contains lactose, and a vegan alternative is Vegeta [3]. I don't sprinkle it directly onto food, even if I could, but use it more like powdered broth and add it to sauces and soups. It's pretty salty, so I use it instead of salt. Another vegan product I'd like to mention for its umami flavor is Engevita [4] nutritional yeast flakes. I sprinkle that on top of food which gives it a more deep, nutty, or cheesy flavor. Instead of monosodium glutamate, where a sodium atom is bound to the glutamate amino acid, the glutamate is bound (according to an article I read that was light on details) to other amino acids, but still performs its umami duties. This is natural occurring glutamate in the yeast, and not an additive. [1] https://en.wikipedia.org/wiki/Crispbread https://en.wikipedia.org/wiki/Crispbread [2] https://en.wikipedia.org/wiki/Aromat https://en.wikipedia.org/wiki/Aromat [3] https://en.wikipedia.org/wiki/Podravka#Consumer_brands https://en.wikipedia.org/wiki/Podravka#Consumer_brands [4] http://marigoldhealthfoods.co.uk/products/engevita/engevita-with-b12-blue.php http://marigoldhealthfoods.co.uk/products/engevita/engevita-...
- mark_l_watson 7y ago
  Thank you! I am going to try that this morning. I don’t think we have MSG powder, but if I add some seaweed (at home we say ‘sea vegetables’) like Arame, Wakame, and Kombu, I think that will have the same effect. Miso paste sounds like a good addition also.
- deleted 7y ago
  [deleted]
- grawprog 7y ago
  I learned MSG was purchasable from a friend who swore by their MSG Shaker. You don't need a lot and it adds a different flavour than just straight up salt. I liked it, i've never actually used it myself in cooking though. I kind of just forgot about it until your comment.
- phkahler 7y ago
  >> or shy away from it because of nonsensical urban myths. I shy away from it because it gives me migraine headaches. Not everyone is like you, and that doesnt mean those others are being nonsensical.
- hinkley 7y ago
  Have you discovered truffle salt?
Hamuko 7y ago
Is there some way to experience what umami actually tastes like? I've never been able to wrap my head around it.
- 317070 7y ago
  Go to a Chinese shop, and buy a bag of white powder called "MSG" or mono sodium glutamate. MSG is to umami as sugar is to sweet, salt to salty, citric acid to sour.
  - mrob 7y ago
    MSG isn't the best example because it's a combination of salty+umami. For a pure umami taste, try some theanine (non-proteinogenic amino acid found in tea, sold as a dietary supplement) dissolved in water.
  - fma 7y ago
    You know it's sold in American stores too, right? The brand I know of is called Accent. https://www.walmart.com/ip/Accent-Flavor-Enhancer-Shaker-4-5-Oz/10291600 https://www.walmart.com/ip/Accent-Flavor-Enhancer-Shaker-4-5...
    - 317070 7y ago
      Apologies, I'm not American.
      - joquarky 7y ago
        You made a good call though, because the Accent brand is about 10 times more expensive than the Aji-no-moto brand.
- kls 7y ago
  It is not really a taste per say (technically it is). If you taste MSG you will say it taste salty but it will taste like the best salt that has ever been in your mouth, like you could not add another ingredient to it and make it any better. The best way I have heard it described is "Fullness of flavor" and that is what it is it makes the dish taste complete, like it does not need one more thing to be the best taste ever. This is why it does not scale like sweet or salty does, it's more binary like it has umami or it does not. I agree with the other child post that MSG is a good way to isolate the experience, but if you are hesitant about MSG try truffles (real, not the oil) without any other ingredients or dried shiitake they will be the closest to just isolating umami.
gryson 7y ago
I think much of the fear surrounding monosodium glutamate (MSG) simply comes down to its common name being a chemical. Imagine saying "pass the sodium chloride" at the dinner table. Meanwhile, in Japan, MSG is commonly referred to by the brand name "Aji-no-moto", which means "essence of taste." It can be found in most households.
- Cthulhu_ 7y ago
  There's a similar fear of "E-Numbers" on European products, because some genius decided to encode colorants, flavorants and preservatives into unrecognizable numbers. But then I guess E106 is less scary to some than riboflavin-5-sodium phosphate, E120 less gross than "bits of squashed bugs".
- mercer 7y ago
  Well, wait until you've researched DHMO! https://www.dhmo.org/facts.html https://www.dhmo.org/facts.html > Should I be concerned about Dihydrogen Monoxide? > Yes, you should be concerned about DHMO! Although the U.S. Government and the Centers for Disease Control (CDC) do not classify Dihydrogen Monoxide as a toxic or carcinogenic substance (as it does with better known chemicals such as hydrochloric acid and benzene), DHMO is a constituent of many known toxic substances, diseases and disease-causing agents, environmental hazards and can even be lethal to humans in quantities as small as a thimbleful.
  - antoniuschan99 7y ago
    https://en.wikipedia.org/wiki/Dihydrogen_monoxide_parody https://en.wikipedia.org/wiki/Dihydrogen_monoxide_parody :P
    - mercer 7y ago
      shhh ;).
- dylan604 7y ago
  Back in the 80s (maybe early 90s), there was a big anti-MSG movement/campaign in the US. I was too young to know/care what it was, but it was definitely centered around Asian cuisine. My family did not eat much Asian food at all when I was a kid, so it didn't really affect me. I just remember it being in the news, and other adults around me talking about it.
mark_l_watson 7y ago
That was a great read. I just shared it with everyone I know who loves to cook. I usually make Ramen soup about three nights a week. My wife and I never get tired of it because I have several different savory ingredients combinations that I use, but I almost always use a lot of seaweed of various types, dried shiitake mushrooms, and bonita flakes. I also have a few different types of noodles that I use, for variety. My ramen differs from most recipes because I use about three times the amount of vegetables as cooked Ramen noodles. Even the broth of Ramen Soup is especially savory, a treat after the noodles and vegetables are all eaten.
- eitally 7y ago
  Ha -- I do the same (but not 3x/wk)! Imho, standard Japanese-style ramen is just a starting point, a set of suggestions, but ramen soups can be made very flexibly in terms of ingredients and flavor profiles. My entire family prefer homemade to restaurant ramen because it's so easy to customize based on taste-of-the-day.
manaskarekar 7y ago
There's a good SYSK episode summarizing the history of Umami: https://www.iheart.com/podcast/105-stuff-you-should-know-26940277/episode/how-umami-works-29467549/ https://www.iheart.com/podcast/105-stuff-you-should-know-269...
techntoke 7y ago
Anyone else read this as... To the man who discovered your mommy? They call him papi.
The_mboga_real 7y ago
Here I am, all set to discover 'punany', but you local halfwits will probably call it salty-lite
weedking 7y ago
I have not read the whole article so apologies if this is touched on but is "discovered" really the right word here? The foods and molecules that have this flavor were already being consumed long before the term was coined.
- gryson 7y ago
  I think that it's an acceptable use of the term. Even if people consumed it before that, if they weren't aware of it then its existence could still be discovered. It's along the same line as "Isaac Newton discovered gravity."
- codegladiator 7y ago
  I think discovered is exactly the right word. Sort of like India was discovered by Columbus, of course people were living in India before.
  - tantalor 7y ago
    > India was discovered by Columbus Maybe you mean "West Indies"?
    - codegladiator 7y ago
      Phew, yes my bad
  - pvelagal 7y ago
    :) Alexander, The Great, came to India in 356 BC. I get surprised when some one says "discovered India". What was discovered is a "sea route" from Europe to India by Vasco Da Gama. Columbus failed.
- WorldMaker 7y ago
  This was the scientist that not only hypothesized that umami was a "basic taste" with receptors directly on the tongue, alongside the west's 4 well studied ones (sweet, salty, salty, bitter), but went on to prove it. (His work actually puts the other four "basic tastes" to shame because where those four are mostly "well studied" in the social sciences [psychology tests of where on the tongue most responded to each of the 4], he actually narrowed down the specific taste receptors for glutamate, and how they operate.)
bigbadgoose 7y ago
In Korean cooking, there is a flavor known as "cool". Think thin, really heated broth, spicy with green pepper spiciness, the more nasal type (as opposed to red spiciness, more tongue prominent) In Chinese cooking, there is the "numbing" flavor, red sichuan pepper, white pepper, cloves, et al. Flavor is simply more complex than the headline that there are only four, and _______.
- ubercow13 7y ago
  Do you know the Korean word for the 'cool' flavour?
  - shard 7y ago
    I am guessing that the poster is referring to 시원하다, for which I would use the "refreshing" definition instead of the "cool" definition in the example of a hot broth. It is also used in similar way for the refreshing feeling of a sauna.
- myself248 7y ago
  I've heard about the "numbing" effect of those peppers, but never tracked down the real thing here in the US. Are you aware of any literature on it?
  - jdminhbg 7y ago
    You can just order them on Amazon, they’re not super rare or expensive. The numbing sensation will be obvious when you try them.
  - Matticus_Rex 7y ago
    You can get massive amounts of szechuan peppercorns very cheaply on Amazon. I recommend it! Also recommended: authentic Szechuan cuisine (at least if you like spicy food).
  - dfxm12 7y ago
    If you're ever in a restaurant and see Szechuan dry fried string beans or mapo tofu on the menu, check it out. I live near a couple Asian markets that stock the sichuan peppercorns and various other numbingly spicy things (oils, bean pastes, etc.) in stock. Pop literature: https://www.smithsonianmag.com/science-nature/why-szechuan-peppers-make-your-lips-go-numb-5668606/ https://www.smithsonianmag.com/science-nature/why-szechuan-p... Research that article is based on: https://royalsocietypublishing.org/doi/10.1098/rspb.2013.1680 https://royalsocietypublishing.org/doi/10.1098/rspb.2013.168...
bostonvaulter2 7y ago
Is there a good website that can convince people that MSG is actually safe to eat?

125 points by samdung 7y ago

For a vegetarian like me, MSG is a god send. Savory oatmeal spiced up with MSG, a dab of miso paste, and other spices has been my daily breakfast for a couple of years. It's surprising that not many people know about MSG or shy away from it because of nonsensical urban myths.

grimwall 7y ago
Even for non vegetarians, MSG (monosodium glutamate) is a pretty cool addition to the kitchen toolbox, just order some and start experimenting! Do some controlled ones, for example split a portion into two, ask a 2nd person to sprinkle some onto one of them and try both of them and guess which one has MSG on it.
- close04 7y ago
  I think the jury is still out on how (un)healthy extensive use of MSG is [0]. > In conclusion we would like to state that although MSG has proven its value as an enhancer of flavour, different studies have hinted at possible toxic effects related to this popular food-additive. These toxic effects include CNS disorder, obesity, disruptions in adipose tissue physiology, hepatic damage, CRS and reproductive malfunctions. These threats might have hitherto been underestimated. In the meantime, people keep using ever larger amounts of MSG unaware of the possible consequences. Further studies need to be undertaken in order to assess the connection between MSG and cardiovascular disorders, headache, and hypertension in human models. MSG is a controversial food-additive used in canned food, crackers, meat, salad dressings, frozen dinners and a myriad of other products. It is found in local supermarkets, restaurants and school cafeterias alike. While MSG probably has huge benefits to the food industry, the ubiquitous use of this food-additive could have negative consequences for public health. If more substantive evidence of MSG-toxicity would be provided, a total ban on the use of MSG as a flavour enhancer would not be unwise to consider. [0] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5938543/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5938543/
  - kls 7y ago
    It is just sea weed extract, maybe they should rename it to that as everyone thinks sea weed is a health food. Sushi is full of natural MSG. Here is a good article on how MSG got a bad wrap: https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/ https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-f...
    - atom-morgan 7y ago
      That's...a huge branding error. Seriously, Organic Seaweed Salt (GF/V) would fly off the shelves at Whole Foods.
      - WorldMaker 7y ago
        Someone should tell B&G Foods, given it is way past time for them to modernize the Accent brand anyway (people see it in my spice cabinet and wonder what's with the "weird 60s salt shaker"). https://www.accentflavor.com/product/flavor-enhancer https://www.accentflavor.com/product/flavor-enhancer
    - close04 7y ago
      > It is just sea weed extract This seems unrelated to the claims I quoted/linked. Cocaine is "just a plant extract". But this statement doesn't say much about how wise it is to ingest it. [0] You might as well put this on a pack of cigarettes. [0] https://en.wikipedia.org/wiki/List_of_poisonous_plants#Other_poisonous_plants https://en.wikipedia.org/wiki/List_of_poisonous_plants#Other...
      - kls 7y ago
        My point is that people will hail MSG as the devil and then happily consume sushi wrapped in sea weed and have no ill effect. I have a friend she swears she is allergic to MSG but she eats sushi at least twice a week with no reaction. I don't have the heart to tell her that the very wrapping she is eating is where they get the MSG from. That being said, there are people that legitimately have a glutamate allergy and they do have reactions when they eat sea weed.
- 1MachineElf 7y ago
  I can confirm that savory oatmeal is a great vegetarian way to start the day. It's counter-intuitive and surprisingly good. My favorite preparation involves mixing in cashew nut butter with a little tomato sauce.
  - eclipxe 7y ago
    I’m sorry but this sounds really unappealing to me. But it’s probably tasty.
  - magic_beans 7y ago
    While I don't think I'll ever get on board with savory oatmeal, I'd be perfectly happy with savory grits or savory polenta. But really — there's no reason not to have roasted veggies and brown rice for a savory breakfast.
  - jacobwilliamroy 7y ago
    I only know one person who dislikes my savory oatmeal, and he says it's because he has lots of unpleasant childhood memories of being force fed savory oatmeal by his mother, back in the holler.
scandinavegan 7y ago
MSG was heavily discussed in Sweden 10-15 years ago, especially the addition to potato chips. The Swedish National Food Agency said that it was safe to eat, but that some people may be hypersensitive. I read a couple of articles now, and it seems from interviews like the people behind some of the organizations protesting its use was hypersensitive themselves. It makes sense that if they have bad reactions, they assume that the substance itself is bad in general, even if that hasn't been shown in medical trials. The Food Agency also said that since the symptoms were limited in time and severity, even if hypersensitive (blurred vision, headache, and so on) it wasn't necessary to warn the general public to stop consumption. I read an article saying that MSG is not allowed in baby food and is cautioned against for pregnant women. The baby food claim may be true, but the Food Agency says that small children process MSG as efficiently as adults, that there's no difference of glutamate blood concentration between fetus and mother when pregnant, and that MSG is not considered a risk for the fetus. They also say that it's not probable that it's transferred to the baby in breast milk, if consumption is kept at recommended daily intake. When I was in elementary school in the 80s and 90s, people would eat knäckebröd [1] with butter covered with Aromat [2]. We didn't know it then, but it contained MSG which was probably why it tasted so good. Aromat contains lactose, and a vegan alternative is Vegeta [3]. I don't sprinkle it directly onto food, even if I could, but use it more like powdered broth and add it to sauces and soups. It's pretty salty, so I use it instead of salt. Another vegan product I'd like to mention for its umami flavor is Engevita [4] nutritional yeast flakes. I sprinkle that on top of food which gives it a more deep, nutty, or cheesy flavor. Instead of monosodium glutamate, where a sodium atom is bound to the glutamate amino acid, the glutamate is bound (according to an article I read that was light on details) to other amino acids, but still performs its umami duties. This is natural occurring glutamate in the yeast, and not an additive. [1] https://en.wikipedia.org/wiki/Crispbread https://en.wikipedia.org/wiki/Crispbread [2] https://en.wikipedia.org/wiki/Aromat https://en.wikipedia.org/wiki/Aromat [3] https://en.wikipedia.org/wiki/Podravka#Consumer_brands https://en.wikipedia.org/wiki/Podravka#Consumer_brands [4] http://marigoldhealthfoods.co.uk/products/engevita/engevita-with-b12-blue.php http://marigoldhealthfoods.co.uk/products/engevita/engevita-...
mark_l_watson 7y ago
Thank you! I am going to try that this morning. I don’t think we have MSG powder, but if I add some seaweed (at home we say ‘sea vegetables’) like Arame, Wakame, and Kombu, I think that will have the same effect. Miso paste sounds like a good addition also.
deleted 7y ago
[deleted]
grawprog 7y ago
I learned MSG was purchasable from a friend who swore by their MSG Shaker. You don't need a lot and it adds a different flavour than just straight up salt. I liked it, i've never actually used it myself in cooking though. I kind of just forgot about it until your comment.
phkahler 7y ago
>> or shy away from it because of nonsensical urban myths. I shy away from it because it gives me migraine headaches. Not everyone is like you, and that doesnt mean those others are being nonsensical.
hinkley 7y ago
Have you discovered truffle salt?

Hamuko 7y ago

Is there some way to experience what umami actually tastes like? I've never been able to wrap my head around it.

317070 7y ago
Go to a Chinese shop, and buy a bag of white powder called "MSG" or mono sodium glutamate. MSG is to umami as sugar is to sweet, salt to salty, citric acid to sour.
- mrob 7y ago
  MSG isn't the best example because it's a combination of salty+umami. For a pure umami taste, try some theanine (non-proteinogenic amino acid found in tea, sold as a dietary supplement) dissolved in water.
- fma 7y ago
  You know it's sold in American stores too, right? The brand I know of is called Accent. https://www.walmart.com/ip/Accent-Flavor-Enhancer-Shaker-4-5-Oz/10291600 https://www.walmart.com/ip/Accent-Flavor-Enhancer-Shaker-4-5...
  - 317070 7y ago
    Apologies, I'm not American.
    - joquarky 7y ago
      You made a good call though, because the Accent brand is about 10 times more expensive than the Aji-no-moto brand.
kls 7y ago
It is not really a taste per say (technically it is). If you taste MSG you will say it taste salty but it will taste like the best salt that has ever been in your mouth, like you could not add another ingredient to it and make it any better. The best way I have heard it described is "Fullness of flavor" and that is what it is it makes the dish taste complete, like it does not need one more thing to be the best taste ever. This is why it does not scale like sweet or salty does, it's more binary like it has umami or it does not. I agree with the other child post that MSG is a good way to isolate the experience, but if you are hesitant about MSG try truffles (real, not the oil) without any other ingredients or dried shiitake they will be the closest to just isolating umami.

gryson 7y ago

I think much of the fear surrounding monosodium glutamate (MSG) simply comes down to its common name being a chemical. Imagine saying "pass the sodium chloride" at the dinner table. Meanwhile, in Japan, MSG is commonly referred to by the brand name "Aji-no-moto", which means "essence of taste." It can be found in most households.

Cthulhu_ 7y ago
There's a similar fear of "E-Numbers" on European products, because some genius decided to encode colorants, flavorants and preservatives into unrecognizable numbers. But then I guess E106 is less scary to some than riboflavin-5-sodium phosphate, E120 less gross than "bits of squashed bugs".
mercer 7y ago
Well, wait until you've researched DHMO! https://www.dhmo.org/facts.html https://www.dhmo.org/facts.html > Should I be concerned about Dihydrogen Monoxide? > Yes, you should be concerned about DHMO! Although the U.S. Government and the Centers for Disease Control (CDC) do not classify Dihydrogen Monoxide as a toxic or carcinogenic substance (as it does with better known chemicals such as hydrochloric acid and benzene), DHMO is a constituent of many known toxic substances, diseases and disease-causing agents, environmental hazards and can even be lethal to humans in quantities as small as a thimbleful.
- antoniuschan99 7y ago
  https://en.wikipedia.org/wiki/Dihydrogen_monoxide_parody https://en.wikipedia.org/wiki/Dihydrogen_monoxide_parody :P
  - mercer 7y ago
    shhh ;).
dylan604 7y ago
Back in the 80s (maybe early 90s), there was a big anti-MSG movement/campaign in the US. I was too young to know/care what it was, but it was definitely centered around Asian cuisine. My family did not eat much Asian food at all when I was a kid, so it didn't really affect me. I just remember it being in the news, and other adults around me talking about it.

mark_l_watson 7y ago

That was a great read. I just shared it with everyone I know who loves to cook. I usually make Ramen soup about three nights a week. My wife and I never get tired of it because I have several different savory ingredients combinations that I use, but I almost always use a lot of seaweed of various types, dried shiitake mushrooms, and bonita flakes. I also have a few different types of noodles that I use, for variety. My ramen differs from most recipes because I use about three times the amount of vegetables as cooked Ramen noodles. Even the broth of Ramen Soup is especially savory, a treat after the noodles and vegetables are all eaten.

eitally 7y ago
Ha -- I do the same (but not 3x/wk)! Imho, standard Japanese-style ramen is just a starting point, a set of suggestions, but ramen soups can be made very flexibly in terms of ingredients and flavor profiles. My entire family prefer homemade to restaurant ramen because it's so easy to customize based on taste-of-the-day.

manaskarekar 7y ago

There's a good SYSK episode summarizing the history of Umami: https://www.iheart.com/podcast/105-stuff-you-should-know-26940277/episode/how-umami-works-29467549/ https://www.iheart.com/podcast/105-stuff-you-should-know-269...

techntoke 7y ago

Anyone else read this as... To the man who discovered your mommy? They call him papi.

The_mboga_real 7y ago

Here I am, all set to discover 'punany', but you local halfwits will probably call it salty-lite

weedking 7y ago

I have not read the whole article so apologies if this is touched on but is "discovered" really the right word here? The foods and molecules that have this flavor were already being consumed long before the term was coined.

gryson 7y ago
I think that it's an acceptable use of the term. Even if people consumed it before that, if they weren't aware of it then its existence could still be discovered. It's along the same line as "Isaac Newton discovered gravity."
codegladiator 7y ago
I think discovered is exactly the right word. Sort of like India was discovered by Columbus, of course people were living in India before.
- tantalor 7y ago
  > India was discovered by Columbus Maybe you mean "West Indies"?
  - codegladiator 7y ago
    Phew, yes my bad
- pvelagal 7y ago
  :) Alexander, The Great, came to India in 356 BC. I get surprised when some one says "discovered India". What was discovered is a "sea route" from Europe to India by Vasco Da Gama. Columbus failed.
WorldMaker 7y ago
This was the scientist that not only hypothesized that umami was a "basic taste" with receptors directly on the tongue, alongside the west's 4 well studied ones (sweet, salty, salty, bitter), but went on to prove it. (His work actually puts the other four "basic tastes" to shame because where those four are mostly "well studied" in the social sciences [psychology tests of where on the tongue most responded to each of the 4], he actually narrowed down the specific taste receptors for glutamate, and how they operate.)

bigbadgoose 7y ago

In Korean cooking, there is a flavor known as "cool". Think thin, really heated broth, spicy with green pepper spiciness, the more nasal type (as opposed to red spiciness, more tongue prominent) In Chinese cooking, there is the "numbing" flavor, red sichuan pepper, white pepper, cloves, et al. Flavor is simply more complex than the headline that there are only four, and _______.

ubercow13 7y ago
Do you know the Korean word for the 'cool' flavour?
- shard 7y ago
  I am guessing that the poster is referring to 시원하다, for which I would use the "refreshing" definition instead of the "cool" definition in the example of a hot broth. It is also used in similar way for the refreshing feeling of a sauna.
myself248 7y ago
I've heard about the "numbing" effect of those peppers, but never tracked down the real thing here in the US. Are you aware of any literature on it?
- jdminhbg 7y ago
  You can just order them on Amazon, they’re not super rare or expensive. The numbing sensation will be obvious when you try them.
- Matticus_Rex 7y ago
  You can get massive amounts of szechuan peppercorns very cheaply on Amazon. I recommend it! Also recommended: authentic Szechuan cuisine (at least if you like spicy food).
- dfxm12 7y ago
  If you're ever in a restaurant and see Szechuan dry fried string beans or mapo tofu on the menu, check it out. I live near a couple Asian markets that stock the sichuan peppercorns and various other numbingly spicy things (oils, bean pastes, etc.) in stock. Pop literature: https://www.smithsonianmag.com/science-nature/why-szechuan-peppers-make-your-lips-go-numb-5668606/ https://www.smithsonianmag.com/science-nature/why-szechuan-p... Research that article is based on: https://royalsocietypublishing.org/doi/10.1098/rspb.2013.1680 https://royalsocietypublishing.org/doi/10.1098/rspb.2013.168...

bostonvaulter2 7y ago

Is there a good website that can convince people that MSG is actually safe to eat?