The world recently celebrated Umami Seasoning Day to raise awareness on the importance of MSG in cooking and its safety for human consumption as it lends delicious flavors to global cuisines.
Umami Seasoning Day is celebrated every year on July 25th and it was on this day that Professor Ikeda sent his patent application for the mass production of Umami seasoning mono sodium glutamate (MSG) way back in 1908.
Umami was first identified by Tokyo scientist Dr. Kikunae Ikeda in 1908 while enjoying a bowl of traditional Japanese seaweed broth called kombu dashi. He noticed the dashi’s savory taste was distinct from the four basic tastes of sweet, sour, bitter, and salty so he called it “Umami” which means “essence of deliciousness” in Japanese.
Monosodium glutamate is a derived from naturally sources, and a small pinch of it can transform the taste palate of food. However, this Umami seasoning is currently banned in Pakistan; the reasons for the ban can be traced back to alleged health-related issues and myths surrounding it. One must note that global organizations such as the US FDA and the WHO have approved its use and have categorized it to be safe for consumption, and a lot of misconceptions about MSG have since been debunked.
With the world’s renowned chefs like Jamie Oliver and Gordon Ramsey swearing by the umami seasoning flavor, perhaps it is time that the government reconsiders the restrictions and allow for the usage of MSG in the country again.
