It’s the Umami, Stupid. Why the Truth About MSG is So Easy to SwallowWould you use these crystals in your kitchen if they were called “super delicious umami crystals?” Photo via Wikipedia In 1908, over a bowl of seaweed soup, Japanese scientist Kikunae Ikeda asked a question that would change the food industry forever: what gave dashi, a ubiquitous Japanese soup base, its meaty flavor? In Japanese cuisine, dashi, a fermented base made from boiled seaweed and dried
