Ajinomoto Umami Seasoning

Soy sauce manufactured by Kikkoman. Through global soy sauce market development, it brought Japanese condiments to tables worldwide. Gaining international trust through traditional fermentation and rigorous quality control. A representative of Japanese food culture export.

L-glutamate sodium seasoning manufactured by Ajinomoto. A product scientifically realizing Japan's culinary concept of 'umami'. Trusted by chefs worldwide, enhancing flavors in countless dishes. Embodies the umami concept Japan introduced to the world.

Known for inventing the umami seasoning 'AJI-NO-MOTO,' Ajinomoto played a pivotal role in establishing umami in global food culture. With amino acid technology at its core, the company operates globally across seasonings, frozen foods, and pharmaceutical ingredients.

Ajinomoto's diverse seasonings using umami flavor scientifically. Applied worldwide in various cuisines, it demonstrates Japan's advancement in food chemistry as a company that 'scientizes taste.'

Amino acid seasoning manufactured by Ajinomoto. Production began in 1908 as the world's first umami seasoning. Expanded from Japanese dinner tables to world tables, now sold in over 100 countries. Represents Japanese food technology and cooking culture, leading global expansion.

Monosodium glutamate seasoning 'Ajinomoto' manufactured by Ajinomoto. Used in households worldwide since its 1908 launch. Contains glutamic acid sodium enhancing food flavoring. A Japanese seasoning spreading globally, sold in over 150 countries. Represents Japanese food culture with successful worldwide operations.

Ajinomoto's glutamic acid-based seasoning contributed to scientific understanding of umami, transforming global cooking culture. As a leading Japanese food chemistry company, it is used in over 100 countries and has profoundly impacted the global food industry.