MSG (alias monosodium glutamate; alias glutamate; alias glutamic acid) got a bad rap, see. It is innocent, I tell ya, innocent! It had a lousy lawyer, see. It was with its momma in Toledo.
Here are some the ways I use MSG in my kitchen:
Some natural sources of monosodium include tomato, seaweed, and shitake mushrooms. Fermented food sources include Worcestershire sauce, fish sauce, oyster sauce, parmesan cheese, nutritional yeast, and soy sauce. Here’s a list of more foods with natural MSG.
The reason these foods and condiments exist is because humans find the flavor irresistible. It is the essential component of savory and as we all know, the Japanese say it best with “Umami,” which, come on, it even sounds like “yummy.”
I use something in this picture in nearly ever dinner I make, sometimes several of them combined.
Probably the most intense of my MSG sources, is the Maggie Seasoning. If you’ve ever had Chinese soy sauce, this kinda what it tastes like. The Maggie, however, is VERY concentrated. Three dashes for your entire family’s meal is enough to boost flavor without overpowering the dish. It is not an everyday addition for us, but once in a while if I’m making something and I just can’t get the flavor deep enough, this is a lifesaver.
In case you are worried, there was bad science linking MSG to illness and racism that perpetuated those negative associations. If you’d like to do further reading, here is an article that debunks the myths of MSG. Most scientists have largely concluded that MSG is safe, although an allergic reaction is, of course, possible.