What to learn from the Japanese About the use of MSG
Monosodium glutamate or MSG for short is a popular additive in food. It was discovered to create a taste called umami, which is very different and unique from the other basic tastes. Umami is described to be a meaty and savory taste, which is similar to the taste when you eat beef or steak. Monosodium glutamate has changed the world of cooking and there is no going back.
There are things to learn from the Japanese way of cooking on how to use MSG. MSG can be used with food in four different ways.
MSG can be used as dressing for meat, fish, dumping fillings and hamburger. MSG can also be placed in water while boiling vegetables.
MSG can be used as a finishing touch to a dish like stir-fried dishes.
MSG can be used as a flavor booster in soups.
MSG can be used to enhance the flavors of seasonings. It helps harmonize the different flavors of seasonings in a dish.
How much MSG should you use in each dish? There is a rule of thumb to follow to make sure you do not put in too much MSG. For a pound of meat, only use ½ teaspoon of MSG. For 4-6 servings of soup and vegetables, ½ teaspoon MSG is best. You should know that adding more than the suggested amount of MSG will not make the food taste better. Rather, the food may not come out as delicious as you would want it to be.
For people who need to eat low-sodium meals, MSG will be a great ingredient to replace salt. Salt is used to add flavor to a dish but if you replace it with MSG, the flavor of the dish will be boosted without you using too much salt. You will get that taste that you are looking for yet eat a low-sodium meal.