More than 1,200 years ago, Oriental cooks discovered that some foods tasted better when prepared with a soup stock made from the seaweed Laminaria Japonica. It was not until 1908 that Professor Kikunae Ikeda of The University of Tokyo isolated glutamate from the seaweed and unlocked the secret of its flavor-enhancing properties. Since that time, MSG has been, and continues to be, widely used as an effective means of making good food taste better

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