Ajinomoto
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Kikunae Ikeda isolated the savory flavor compound now known as umami from kelp in 1908 and began commercial production of its salt form, monosodium glutamate, by 1909.
Kikunae Ikeda isolated the savory flavor compound now known as umami from kelp in 1908 and began commercial production of its salt form, monosodium glutamate, by 1909.
