Umami Seasoning AJI-NO-MOTO®

Umami Seasoning AJI-NO-MOTO® was invented more than 100 years ago with the aspiration to improve the nutritional status of Japanese people. Umami Seasoning AJI-NO-MOTO® is the world’s first MSG and the only one in Vietnam which is originated from Japan, produced from naturally sourced ingredient of tapioca starch.

At the beginning of the 20th century, Professor Dr. Kikunae Ikeda, at Tokyo Imperial University, discovered a unique taste available in various kinds of foods, especially in delicious dishes. This taste could not be classified into four well-known basic tastes of sweet, sour, bitter, and salty. The unique taste was created by glutamate. He called it “Umami”. Umami is described as a delicious, meaty, and savory taste, created by glutamate.

Thanks to the Umami discovery of Dr. Kikunae Ikeda, in 1909, Umami Seasoning AJI-NO-MOTO® was first launched into the market and the invention of Umami Seasoning AJI-NO-MOTO® is considered to be one of the greatest inventions of Japan in the 20th century. Nowadays, AJI-NO-MOTO® has been used in more than 100 countries and territories contribute to delicious meals and enhance the quality of life around the world.




Umami Seasoning AJI-NO-MOTO® is made from natural materials

Umami Seasoning AJI-NO-MOTO® is made from natural materials of tapioca starch, which are carefully examined to ensure their best quality for production.

From raw materials to finished products, quality standards are always strictly controlled to guarantee high-quality products for consumers.



Bột ngọt AJI-NO-MO-TO® được sản xuất từ nguyên liệu thiên nhiên là khoai mì (sắn)
Umami Seasoning AJI-NO-MOTO® is made from natural materials 


AJI-NO-MO-TO® packaging area at Ajinomoto Bien Hoa Factory


A novel AJI-NO-MOTO®Umami Seasoning Manufacturing Technology

I. General statement

“Since 2020, Ajinomoto Vietnam pioneers a nove AJI-NO-MOTO® umami seasoning manufacture technology, which is acclaimed as one of the world’s most advanced and eco-friendly fermentation technologies. We aim for further sustainable growth for the Company while delivering more values to the society.”



II. ASV Value Creation Story

Ajinomoto Vietnam engages in the novel AJI-NO-MOTO® umami seasoning manufacture technology as an ASV initiative to contribute to the resolution of social issues through our business, thus leading to the creation of economic value.


1. Social Value Creation: “Reduction of greenhouse gas emissions in the value chain”
a) Social issue:
Greenhouse gases like CO2, HFCs, etc. are those which accelerate the greenhouse effect and cause global warming. People in Vietnam are being challenged by rapidly increased greenhouse gas emissions especially from production and transportation.

b) Resolution by Ajinomoto Vietnam through our business:
Through this novel technology, Ajinomoto Vietnam can reduce our environmental impact with the reduction of greenhouse gas emissions throughout the responsible AJI-NO-MOTO® value chain, from procurement, production to transportation.

1.1. As for procurement:
We procure less input raw materials, thus can reduce the amount of CO2 emission from factories producing these input materials.
1.2. As for production:
As for our chiller system, we are replacing HFC (hydrofluorocarbon) by alternative refrigerant with ultra-low GWP (global warming potential).

1.3. As for transportation:
We consume less input materials, thus can reduce the amount of CO2 emission from the transportation of these materials from their manufacturing factories to Ajinomoto Vietnam factories.


2. Economic Value Creation: “Increase Company’s competitiveness”
We can produce AJI-NO-MOTO® with more efficient manner and increase Company’s competitiveness as this novel technology enables:
2.1. We consume less input materials.
2.2. We have higher yield of product.
2.3. The production operation is simplified with less processes.


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