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I want you to correct it. It's about Umami !!
in 1907 he successfully extracted about 30 g of sodium glutamate, which is the source of umami, from about 38 kg of kelp soup.
Umami seasoning was developed from this glutamate in 1909.
This is Ajinomoto.
Currently, this Ajinomoto is widely used as home taste in about 100 countries.
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researcher of umami
Kikuna carried a large amount of kelp into his laboratory and took out a kelp soup.
he tried various methods, such as further boiling down the kelp soup and adding chemicals.
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researcher of umami
Ikeda Kikuni was born in Kyoto as the second son of Haruka Ikeda.
one day in 1907, He impressed by the taste of Yudohu for dinner.
Because his wife said that l bought a good kelp at a food fair, Kikuna thought that there must be flavor of umami in kelp.
And the next day he started researching umami.
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