The chemist Ikeda Kikunae found that the taste of kombu broth comes from glutamic acid, an amino acid. He invented a way to make an umami seasoning from it and took out a patent. In May 1909, the seasoning went on sale under the name Ajinomoto.
The chemist Ikeda Kikunae found that the taste of kombu broth comes from glutamic acid, an amino acid. He invented a way to make an umami seasoning from it and took out a patent. In May 1909, the seasoning went on sale under the name Ajinomoto.