Umami: The Flavor That Makes the Difference in Professional Cooking

Ajinomoto do Brasil’s “Meu Negócio” Portal ambassadors, Dayse Paparoto and Diego Gimenez, break taboos about the use of MSG.

São Paulo, November 2021 – Umami, the fifth basic taste of the human palate, was discovered in 1908 by Japanese scientist Kikunae Ikeda. The discovery led to the creation of the Ajinomoto Group, which produces monosodium glutamate (MSG), popularly known as AJI-NO-MOTO®, the main ingredient responsible for delivering the fifth taste. Since then, MSG has been used as a flavor enhancer in the preparation of various dishes around the world, often helping to reduce sodium content, since it contains only one-third of the sodium found in table salt.

To help demystify the myths surrounding monosodium glutamate, Ajinomoto do Brasil brought in those who use it in practice: chefs and former contestants from two popular cooking reality shows, Dayse Paparoto and Diego Gimenez. Both are ambassadors for the “Meu Negócio” Portal and partners of Ajinomoto® Food Service, the division of the company dedicated to foodservice operations. They share daily insights on product use and its benefits. “It has been a great experience to share some of what I know and to help people feel more confident about Ajinomoto’s products, always emphasizing that each has its own function and specific flavor,” said Dayse Paparoto.

“I’m always asked about MSG, and every day I convince people that the criticism it receives is nothing but myth. Sometimes it’s difficult to change people’s perceptions about the product, but thanks to the trust they have in my work, it becomes easier. I always emphasize that the flavor AJI-NO-MOTO® brings is fantastic – it lets me add umami taste to everything,” adds Diego Gimenez.

The production of monosodium glutamate in Brazil is done through the fermentation of sugarcane, in a process very similar to how cheese, yogurt, and wine are made. MSG is derived from natural substances, and its production process is marked by a cycle of bio-integration, as its co-products can be returned to the soil as fertilizer.

“I already knew about monosodium glutamate and even use it in several dishes in my restaurant’s daily menu. For me, it adds a special touch, that boost that makes us see the dish differently – I’ve always liked it,” highlights Chef Dayse.

“I believe one of the greatest discoveries my partnership with Ajinomoto do Brasil brought me was realizing the wide variety of ingredients the company offers and how much they are here to help and simplify our daily work, providing agility, consistency in preparation, and of course, great flavor,” notes Diego Gimenez, who also already knew MSG but used to rely on foods naturally rich in umami, such as tomatoes and mushrooms.

About the Food Service Division

This division offers a mix of versatile, high-performance, and practical products designed for establishments focused on out-of-home dining, such as restaurants, bars, hotels, and bakeries. The product lineup includes the AJI-NO-MOTO® flavor enhancer; HONDASHI®, SABOR A MI®, AJI-SAL®, and SAZÓN® Professional seasoning and broth; Ajinomoto® Complete Breading Mix; white bechamel and dark demi-glace sauces; meat tenderizer; tomato sauce and extract; onion cream; SATIS!® soy sauce; TERRANO™ extra virgin and pure olive oils (the latter three also available at retail); HARMONIX-F® seasoning blend; and instant mashed potatoes. Discover the full portfolio, recipe ideas, and other solutions at www.ajinomotofoodservice.com.br.

About Ajinomoto do Brasil

Present in Brazil since 1956, Ajinomoto is a Japanese multinational and global leader in amino acid research and production. The company provides high-quality products for consumers and ingredients for the food, cosmetics, sports, pharmaceutical, animal nutrition, and agribusiness industries. Currently, the Brazilian branch is the third most important unit of the Ajinomoto Group outside Japan, behind only Thailand and the United States.

The company’s consumer line includes the umami seasoning AJI-NO-MOTO®, AJI-SAL®, SAZÓN® Seasoning, SAZÓN® Broth, SAZÓN® Tempera & Prepara, RECEITA DE CASA™, HONDASHI®, and SABOR A MI®, as well as VONO® single-serve soups and the VONO® Chef line of creamy and clear soups. Also featured are MID® and FIT Zero Sugar powdered drinks, TERRANO® extra virgin and pure olive oils, SATIS!® Soy Sauce, and aminoVITAL® GOLD and aminoVITAL® GOLD DRINK MIX, both composed of nine essential amino acids for athlete and fitness recovery.

In Brazil, the company also operates in the foodservice sector (out-of-home dining). With four production plants located in the state of São Paulo — in Limeira, Laranjal Paulista, Valparaíso, and Pederneiras — and its administrative headquarters in São Paulo city, Ajinomoto employs around 3,000 people and serves both domestic and international markets. The Ajinomoto Group recorded global revenue of US$10.1 billion and national revenue of R$2.7 billion in fiscal year 2020. It is currently present in 35 countries, operates 121 factories, and employs about 32,000 people worldwide. To learn more, visit www.ajinomoto.com.br.