Ajinomoto MSG in Plastic Bag, 16.0 Ounce

If you've never cooked with MSG before, let me pull your coat to something. First off, MSG isn't the boogeyman. You'll find glutamate naturally occurring in stuff like mushrooms, tomatoes, parmesan cheese, soy sauce. Plenty of food contain glutamate, just some in higher concentrations than others. And even if you don't see MSG listed as an ingredient in food you buy from the store, there's more than likely a variation of it listed under another name (yeast extract, hydrolized soy protein, etc). Bottom line, people eat foods with glutamate all the time, whether they realize it or not. Moving on. What can MSG be used with? Honestly, most cooking. Although through trial and error, you'll discover which foods can benefit most from that "umami" (savory) taste. I use it when making chicken dishes, grilling steak, whipping up some scrambled eggs. I'll sprinkle it over potatoes I just diced, before frying them in the skillet. Soups and beef dishes seem to benefit most from it. But you have to know the trick to using it, and I'll explain it for you. The trick is, you really have to learn how to use MSG in conjunction with salt. Salt adds to the flavor of your meal, right? But add too much salt, and the meal is ruined. What MSG does, is work with the salt to boost flavor, make something more tasty. But it does it without giving the food that over-salted taste. To bring your meal to that magical level of super-tastiness but not over-salty, you have to find the right balance. Too much MSG won't enhance flavor, it may take away from it. Too little MSG, and you won't get the right "accent" to it. My method, and that of several restaurant cooks I know, is to keep the ratio of salt to MSG somewhere around 4:1. So let's say a recipe calls for five teaspoons of salt. You would use four teaspoons of salt, and one teaspoon of MSG. In my opinion, you'll get the best results if you hover around that ratio, and don't overdo it. Though some people who want to reduce their sodium intake, may even do a 1:1 ratio. So two teaspoons each of MSG and salt equally, if a recipe requires four teaspoons of salt. Others may add a half teaspoon of MSG per pound of meat used, or every four servings of soup/cooked food, on top of the salt needed. Remember, you're seasoning your food the way YOU like it, not me, so it's okay to experiment with how much MSG you use in place of salt when cooking. Now, here's a really useful tip that is a HUGE game-changer when it comes to cooking chicken in particular. Plan on baking, grilling, or frying chicken? You won't believe how amazing it tastes if you brine it first, using a salt/MSG solution. Let's say you have about two pounds of chicken to cook. You take two quarts of water, and mix it with six tablespoons of salt, and two tablespoons of MSG until dissolved. Pierce your chicken well with a fork, add it to the solution, and let it sit for at least an hour (you can do it overnight as well). Remove the chicken, and if using a dry rub, pat it dry first. NOTE: Some store chicken is actually pre-brined, check the label to find out. Brining it will make the chicken much more juicy and tender, and it will taste incredible. I'm friends with a cook who worked at the very first location of what today is a very successful fast food chain. I wondered what made their fried chicken so addictive, he explained that they used a salt and MSG brine before frying. Makes all the difference. Give it a try, see for yourself. Good brand of MSG, I'd recommend it.

ChatGPT Ajinomoto MSG, known for its ability to enhance the savory taste of foods, has become a valuable ingredient in my cooking repertoire. As a flavor enhancer, it adds a unique umami depth that enriches dishes without overpowering other flavors. Its crystalline form allows for easy incorporation into soups, stir-fries, marinades, and sauces, blending seamlessly to elevate the overall taste profile. What stands out about Ajinomoto MSG is its versatility and efficiency in enhancing natural flavors. It helps to balance and intensify savory notes, making dishes more satisfying and enjoyable. I appreciate its ability to complement a wide range of cuisines, from Asian dishes like ramen and fried rice to Western favorites such as burgers and stews. Despite the misconceptions surrounding MSG, Ajinomoto has a reputation for producing high-quality MSG that meets rigorous safety and purity standards. When used judiciously, it enhances the overall dining experience by imparting a richer, more robust flavor that captivates the palate. Overall, Ajinomoto MSG has exceeded my expectations as a culinary aid, allowing me to achieve restaurant-quality flavors at home. Its reliability and effectiveness make it a valuable ingredient for anyone looking to enhance the taste of their homemade meals with a touch of umami excellence.

As an American I was raised to believe MSG was some horrible ingredient and that if a product used it, it was inferior. In comes a streamer I watched that always mentioned the flavour it brings and I got curious so I bought it, and am hooked. After some reading of my own I learned the whole MSG scare was nothing more than that, AND it actually has less sodium in it than salt! Flavour and less sodium? Win win. I wish I could describe the flavour, basically think of that mouth watering taste you get with a good steak and you've got something close. It's like powdered umami that will leave your mouth watering even if you just drop a pinch on your tongue. It works amazing in soups, seasoning mixes, meat, vegetables, you name it and it'll probably enhance the flavour. (I used it in garlic butter for regular canned crescent rolls and everyone said they were the best they ever had) I can also highly recommend cutting your salt with it in a 2:1 Salt:MSG ratio. It works perfectly. TL;DR - Stop being afraid of MSG, it's all about moderation and by refusing to use it you're alienating yourself from one of the best seasonings and flavour enhancers you'll ever use. And for the amazing price here? You've got little to lose and everything to gain for your cooking.

This MSG worked as expected, imparting good flavor into the savory foods I cook. My only complain is that its such a large amount, it should absolutely come in a reclosable bag. As it stands make sure you have some kind of container to keep the excess in.

I’ve been using this MSG for a while now, and I’m so impressed! It really enhances the flavor of all my dishes, from soups to stir-fries to marinades. Just a little sprinkle goes a long way, giving everything that perfect savory umami taste without being overpowering. It dissolves easily and blends in with everything I cook, making it super convenient. I’ve already reordered because it’s become a staple in my kitchen. If you're someone who loves rich, flavorful food, this is definitely worth having on hand. Highly recommend!

About a year ago, my adult son showed me the evidence that the MSG scare was manufactured out of whole cloth. I immediately purchased some product at the store, which was only available in a small container. I found it to truly enhance the flavor of certain foods; the taste has it's own name, "umami." Beyond the enhanced taste, this product has a lower sodium content than table salt, which is often used instead. They are NOT the same taste! I quickly discovered that I was going through the small commercially-available, brand-name packages quite rapidly. Therefore, I chose this as a bulk packaging, which makes it a DEFINITE value purchase. As with ANY bulk purchase, the product will need to be re-packaged for administration during cooking. I HIGHLY recommend this product, both for the flavor enhancement, and as a low-sodium alternative to table salt.

Product as described. - package contained more than I thought I was getting when purchase was made

Okay, so I was looking at ways to cut salt down a little. I found out that MSG actually only contains 13% sodium, and enhances flavors. I did a lot of research and unless you have an allergy it really has no negative effects on the human body if you don't douse it all over everything - search YT and see for yourself. So I started experimenting, putting it in recipes and things. Basically I add about a half to a tsp per meal if it's something savory and doesn't already have overwhelming flavor - you don't want to add this to say, marinara for example. It won't show up. BUT I mixed some in with a soy/sesame salmon marinade which I baked the salmon in, and holy mother it was the best salmon I have ever. had. in. my. life. A little goes a long way. AMAZING stuff.

It's great stuff makes everything taste 100xs better

Le dá un mejor sabor a los platillos, en resumen concentra el sabor de las especias al cocinar. Tiene un sabor a sal, pero con una sensación a jabón al final (sugiero conocer el sabor para aprender a usarlo). No recomendaría usarlo como un suplente a la sal de mesa, pero si cambiar una porción de sal por ello. Un ejemplo sería usar 70% sal y 30% de el Glutamato Monosodico según la cantidad total; a final de cuentas es otra especia para cocinar. Aprender a cocinar se volvió más interesante. Quedé satisfecho con la adquisición de este producto.

I use it often but it makes the food taste way better, and it has the benefit of having less sodium than salt.

Lo buscaba por mucho tiempo ya que en México🇲🇽 no lo encuentro con facilidad. Buena opción tenerlo por Amazon

I think people are way too afraid of using MSG, it does enhance the flavour of foods and you don't have to use a lot. a little goes a long way.