I think of it as soy sauce + bovril + lea & perrins flavour, that sort of thing. I think MSG is prime synthesis of like, umami taste (and thus hooray for Ajinomoto!)
It is a nice word, it just means "good taste/flavour" in the nihongo, but that's not very HELPFUL is it? I don't know how to say in Japanese "er I dunno a bit like soy sauce innit", but it's probably not as snappy and wouldn't get those research council grants (not that it ever did in the first place) (oh well).
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