What is umami and MSG? - The Food Chain podcast, BBC World Service
Sweet, sour, salty, bitter and... umami. Have you heard of the fifth taste?
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Umami, meaning "delicious flavour" in Japanese, was discovered by a chemist in Japan in 1908, but it took nearly 100 years for it to be recognised as a fifth distinct taste by scientists. It is described by many as a savoury or meaty flavour.
In this programme, Ruth Alexander learns about the chemist who first discovered umami, and the industrially produced version he created - monosodium glutamate, or MSG. It’s a food additive that’s been the subject of health scares, but today it’s one of the most tested additives in our food and is considered to be safe for consumption.
Yukari Sakamoto, trained chef and food tour leader in Tokyo, explains how umami features in Japanese cuisine. She says miso soup is one of the best examples of maximum umami flavour. Professor Barry Smith, Director of the Centre for the Study of the Senses in the UK, explains the science behind umami and MSG. Calvin Eng, chef and owner of Bonnie’s restaurant in Brooklyn, New York, is one of a number of chefs trying to rehabilitate MSG’s reputation - he uses it not just in savoury dishes, but also desserts and drinks.
0:00 The origins of umami
4:47 Scientists confirm a fifth taste
6:54 More sources of umami
9:37 The history of MSG
14:23 Cooking with MSG
19:04 MSG on the menu
22:53 Is MSG staging a comeback?
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Presented by Ruth Alexander. Produced by Beatrice Pickup.
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Both my Japanese parents lived their entire life eating MSG, starting as soon as they had their first tooth grown. They lived till their 80’s. I am leading the same life, taking MSG almost every day and my annual physical examination showing nothing wrong. I don’t understand why some people are so fuss about MSG. Any food could be poisonous if you have it by excessive amount. By the way, Japanese Umami is just like the broth extracted from chicken or beef or vegetables.
True. Even water is also poison if drink too much.
I think you got used to eat it. If i eat takeout Chinese foods, i got thirsty and my lower back hurt and tired even they are low in sodium
@jaskeda you just have shifty chinese take out. Cook with msg once. And you won't get ang of those effects.
@@jaskeda That's bull shit. It isn't a getting use to thing. Have you ever had grilled cheese? Did you have to get use to the cheese? How about a hamburger, did you have to get use to that? What about sugar in soda, did you need to learn to drink soda? You are either ordering from a bad Chinese restaurant that over uses salt, or you are eating portions that are not meant for 1 person. If you are ordering take out, I highly suspect you are eating portions for more than 1 person. Sorry if im coming in hot, I am tired of seeing comments like yours that is just pure anectdotal bullshit. Im hard projecting ever since I saw that bullshit tedtalk with the lady who says she stopped giving her child MSG to fix autism.
I'm glad to hear that British people discovered the umami taste, really.
British people like umami. "Savoury" or "tasty" roughly correspond in marketspeak.
As one of Japanese who loves umami, please don't involve the British. It ruins the taste.
There were research, people given a soup with MSG without telling them, people were fine. Than they given a soup and researchers told people that soup contain MSG, people feels dizzy after eating it. It is just placebo effect.
nocebo* when the effect experienced is positive it is placebo when the effect experienced is negative it is nocebo Both can have a very real effect in the body and can continue to work even when you know it is placebo/nocebo. So if you benefit from the effect in some way and the way to bring it about is harmless and accessible go ahead and use it.
In order to understand ``umami,'' it is necessary to have a highly honed sense of taste. A taste buds trained on the taste of natural ingredients, unaffected by butter, spices, etc.
That is 100% bs. All it takes is to try it once in it's raw state such as "Accent" and one will begin to identify it in foods.
Thank you, BBC. Yes, I and the few people I sometimes feed have heard of the "fifth" taste, umami. THANK YOU for your free content.
MSG is umami. But Umami isn’t MSG.
It seems that Anglo-Saxons have just discovered the taste of umami only recently. For the rest of countries in the world where soup (dashi) is the basis of their culinary culture, Umami concept has been there all along.
I am Japanese and studied about Umami at middle school's lesson 30 years ago.
By looking at Italian or French cuisine and their cooking tequnique, I assume they did know about existence of unami by using tomatoes, anchovies, cheese etc. they just didn't call it unami.
@@gori0451 umami
I think Every culture has been adding Umami-enhancing ingredients, such as Cheese, Bacon, Mushroom, etc., to make the taste richer. Sure, you can cook your dishes without them, but they make food more enjoyable and people knew what they achieve.
Humans co evolved alongside glutamate rich umami flavours. Which is why it acts as an epigenetic signalling molecule that normalises hunger signalling.
MSG can reduce your need for an excessive amount of salt, so it can be actually healthier than salting your food to your taste preferance.
Thank you for sharing.
MSG gives me blinding headaches.
Because it messes up with your blood glucose and blood pressure.
I'm in love with this style of performing, it feels like I'm listening to a radio program.🥰
Umami seems to me to be the bass sound in music.
As a Japanese person, I'd like to kindly point out that what is often referred to as "Miso Soup" in English is more accurately called "Misoshiru" in Japanese. This distinction is similar to the precise use of terms like "Kawaii," "Ninja," "Sushi," "Tsunami," "Geisha," and "Umami" - all of which retain their original Japanese pronunciation and significance when used globally. Misoshiru holds a special place in our culture as one of Japan's soul foods. It's more than just a dish; it's a reflection of our heritage and culinary tradition. I believe that embracing the correct term, "Misoshiru," is a small but meaningful way to show respect and appreciation for Japanese culture. Thank you for your understanding and respect towards cultural accuracy.
I thought shiro meant white color. Did I miss something? I love making soup with miso. Delicious fast and easy if you use storebought miso.
Does anyone remember Accent seasoning for steaks ? I remembered we used it in the 70s …
Yes, I remember. I went to high school in the 70's and seeing the blue Accent shaker in the house. I recently bought a big bag of MSG at an Asian market, and use it sometimes for my plant based diet. More often, I use natural sources like mushrooms, seaweed, nutritional yeast, soy sauce, and tomato products. That way, I don't miss the natural taste of umami in animal products.
It's interesting that just a spoon full of umami helps the bitter food to be easy to eat, which is just my opinion. For example, bitter melons get delicious with Katsuobushi (bonito flakes). Tastes of amino acids constructing umami may resemble bitterness and could be confused when taken together.
I love the flavor of MSG and umami flavor. I love Chinese, Korean and Japanese food. Unfortunately it definitely triggers migraines for me!
Stock cubes are quite good.
Not true that in Japan is used everywhere. Living here for quite a few years and nobody I know uses it at home. Maybe lazy people who can't even prepare soup use it, but I have only seen it in some Chinese restaurants.
I won’t eat at any Asian restaurants touting the fact that they don’t use MSG; anymore than I’d choose to eat at a French restaurant claiming not to use butter or heavy cream
Butter, heavy cream and GARLIC. 😁
To be fair. Them Asian restaurants only put "no MSG" because certain people think msg is bad. They did no research or anything. Just word of mouth.
Not only Japanese taste Korean as well😊
King of Flawor
Misoshiru Saiko!
As a result of the Meiji educational reforms of the 1850s and 1900s, Japan produced food scientists that were ahead of the West.
The only thing controversial about msg, is how it was used to target Asian foods. No clinical tests or anything. Just a "chinese restaurant" syndrome.
No vdo 😢
I need to check the stocks of Ajinomoto after that video😅
Hmm ... interesting. As a Japanese descent I remember Aji-No-Moto in our kitchen when I was a kid. Then I myself has never had it in mine. I'll buy it next groucery shopping. Though I think my food is quite tasty. 🙂
MSG stands for Michael Schenker Group, I thought.😊
All humans should try MSG coffee! I invented this.
MSG= Make shit good.
Thanks Uncle Roger 😂
If one drink a glass of liquid contains 2 grams of Safran, in one sitting his/her heart would stop as well.
With all the junk that’s in people’s everyday foods in super markets, I’m surprised MSG is still getting attention. People should avoid it if they react to it. Like you would to any food that causes an adverse reaction. Which is a shame as it tastes great.
History of msg Roots in kelp, a type of seaweed from the North Sea in Japan Ancient Japanese have cooked with it. Japanese people are not only aware of chemical seasonings
Can't be bothered to put up a few pictures?
I saw one picture of the misoshiru, very strange.
I didn't know about the connection between Umami and breast milk.
MSG shows up naturally in some meat, tomatoes and cheese. You msg hater must not be able to eat anything
Garbage. You haters need to know the difference between an acid and a salt. Or are you claiming Hydrochloric Acid is the same as Sodium Chloride? Glutamic Acid is an amino acid, occurring widely throughout nature. Humans have no need of it, the body can synthesise all that it needs. Sodium Glutamate is made in a factory. Lactose tolerance is a genetic mutation present throughout Northern Europe, and is responsible for the evolutionary take over from hunter gatherers in Britain, for example. It is therefore perfectly reasonable that some people have a tolerance for MSG, and others don't; and that this may be racially based.
うま味、それは味の後ろの方で、ほのかにコンスタンスのある主役
Umami…
Gives me headache and upset stomach like a hangover, lasting 2 days
First and foremost, you never put that much msg in your soup. Too much of anything is bad and just a waste. Misleading thumbnail, bro. 😂
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I just subscribed! Cheers & mabuhay, from my end--the Philippines!
In my opinion, with MSG, the taste is artificial, you can always tell. In the end, you can't satisfy with the food with MSG and tend to overeat.
I agree for me the addition of MSG increases my appetite and the volume I eat. Not a good thing for fat me.
MSG makes me thirsty and dry mouth.
That’s why Japanese food is tasty Don’t get pretended
Umami is good additive Never use that shit
Boycott Ajinomoto
No, MSG! Please! It harms customers. Our family gets rashes, .. more to say ! after we consume foods that add MSG . Stop ! Using MSG.
Do you also get rashes from eating meat, fish, tomatoes, mushrooms etc? These are the foods that contain higher amounts of sodium glutamates?
My whole family use MSG daily for 43 years, nothing happens
Have you heard of the placebo effect?
The cold cut recipe on your channel contains bacon and cheddar cheese, both are loaded with MSG.
This idea was implanted in their mind by racist people.
Both are bad for health.
how is a taste bad for someone's health?
@@elizaalmabuena umami came from MSG. and they made out of Chemical stimulant your tongue .
@@angelicasoup638 umami is a taste, also known as meaty or savory. It is simply the term that stuck the most, but is still a taste like sweet, salty, sour, and bitter.
Good documentary that put wrong conceptions right
It’s call good shit aka anti cancer spice