In the world, Umami was known as a basic taste; along with sweet, sour, salty, and bitter. Umami is a favorite taste in international and Vietnamese cuisine. From Vietnamese Pho to Japanese dashi.., although these dishes come from different countries, they share a common characteristic: the rich meaty taste, or Umami! The major Umami substance is glutamate, which is abundant in natural foods such as meat, seafood, vegetables, milk,… Especially, with glutamate as its main component, MSG is a typical Umami Seasoning that brings Umami to make dishes much more savory easily and quickly.
Besides AJI-NO-MOTO®, Ajinomoto Vietnam also produces AJI-NO-MOTO PLUS®, which combines MSG (98%) and 2% I+G to enhance Umami strongly for dishes. AJI-NO-MOTO PLUS® has been used popularly in the foodservice and food industry, helping save cost. The product is made under the modern production line which provides consumers with products that are ensured of quality and food safety.
I+G (Inosinate and Guanylate) are manufactured by natural fermentation methods from natural tapioca starch.
I: is a flavor enhancer; abundant in fish and meat (beef, chicken, pork)
G: is a flavor enhancer, abundant in some mushroom and vegetables
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