Everything You Need to Know About Umami and How to Make Umami Bombs

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I've decided this year to really try to make videos that I would have wanted to see a few years ago when I first got into making ramen. When I discovered the secret world of umami, I was pretty blown away so I do my best to share what I've learned here.
Umami in the west is often just used synonymously with glutamates or MSG, but there is a whole world of umami beyond that and ways to drastically increase the umami in your food with natural ingredients using science.
Umami Information Center: www.umamiinfo.com/richfood/

[@RAMENKAONASHI]

Thanks for the feature! See you next ramen :)

[@WayofRamen]

YES! Anytime!

[@WayofRamen]

Before anyone comments that they get headaches from eating MSG, 1. I'm not going to argue, I'm sure there are people who are sensitive to glutamates but it is definitely seems to be a minority of people. and 2. go ahead and skip to 3:30 in the video to learn how to make umami bombs without MSG.

[@imyabota5785]

"comments that they get headaches from eating MSG" I can already hear Uncle Rogers "Why so weak?" and "Why you hate flavour?"

[@storploin3860]

I have to hold my tongue when someone insists they're *allergic* to MSG when I mention that it's not dangerous. I know I could get an adrenaline rush by asking if they're allergic to tomatoes and cheese and etc, but sometimes it's better to let these things go. :'(

[@TheWhiteDragon3]

Every time I hear "I get a headache from MSG", I always ask them how they handle chips and fast food, since that has *way* more MSG than any broth. So far, I haven't gotten a coherent answer.

[@traviswh]

Really appreciate this; I'm part of that minority (by choice [no gluten sensitivity]), so getting non-MSG umami is really big for me. ✌🏻

[@dannychane]

I would use MSG like I would use salt. Too much salt in the soup is also unhealthy.

[@susangarland6869]

My personal umami blend: 1 tablespoon dried shrimp, 1 tablespoon aonori (nori "flakes" -- not the same as sheet nori, but very finely crumbled sheet nori should work also), 1/4 cup katsuo shavings (preferably the larger shavings used for making dashi, not the small plastic-like flakes that come in small pouches). Grind everything in a coffee grinder to create a powder. I add it to okonomiyaki batter for extra flavor.

[@gianghuynh9570]

Oh ye dried shrimp is a miracle when it comes to flavour.

[@Sp4rk3l]

Really love the direction of the channel and the fact that you don't really limit yourself to certain types of ramen but also make videos like this (or the one where you show us how to cut fancy spring onion) It's super educational and the variety is very refreshing. Keep it up!

[@WayofRamen]

Thanks! I decided this year to just make videos I would have wanted to watch 2 years ago. Hopefully people enjoy learning the things that blow my mind.

[@supersploof]

@@WayofRamen i think i can speak for most of us when i say its nice to see your passion shine through in your videos, which is the case in all of them but i feel even more so here :)

[@janayh2817]

I got SO excited when I thought I would see Ramen Kaonashi’s face 😅 freakin love both your channels

[@WayofRamen]

i have his face on video, but since "Kaonashi" means "no face" in japanese, I figured he wouldn't want his face out there. He's a really great guy.

[@user-rf9pb8dv3z]

i could listen to him explain stuff all day

[@WayofRamen]

Thanks very much!

[@waterisnotwet3902]

I love these types of videos where you take time to really explain things! Keep up the good work

[@WayofRamen]

Thanks for watching! I decided this year to try to make more videos that I would have loved to watch 2 years ago when I was first starting to try to learn to make ramen.

[@waterisnotwet3902]

@@WayofRamen I think knowing the science behind the actual cooking really helps teaching people HOW to cook instead of just following a recipe. I‘m hyped for future content!

[@RyuSaga99]

You're the Bill Nye of the Ramen world. Also... I realized halfway thru your convo with Kaonashi that it's the first time i heard his voice. Guess his name isnt Koenashi haha.

[@kekw5357]

Woah that's crazy, to think that the ratio will impact it this dramatically. I will definitely keep this in mind when trying to make use of umami and definitely with the sodium contents. I wonder if the ratio is key to why japanese dishes often times do not use as much pure table salt in their cooking than in western cuisine and serve many things cold instead of warm.

[@WayofRamen]

yeah i think the master Washoku Japanese chefs are experts are the ratios. There are western equivalents for the japanese umami combos as well and chefs all over the world use umami in their own ways whether they know it or not.

[@Sieban]

Thanks for explaining why I love Marmite so much!

[@WayofRamen]

no problem :)

[@Britzzio]

way to go, man! this is extremely interesting for me especially since I'm trying to figure out how to change and optimize my ramen recipes to really make them my own. Thanks!

[@WayofRamen]

Glad it was helpful!

[@jtsloth]

The information on the perceived umami boost from pairing with a complimentary nucleotide is priceless! Thanks so much!

[@braselini7183]

I love your content and this is a perfect summary of stuff you talked about in previous videos with deepening the context. This format is really cool.

[@WayofRamen]

Thanks very much for watching. Trying to create more videos this year that I would have loved to see 3 years ago when I got started

[@jonniemike9]

Awesome Vid! Thank you for sharing your Umami knowledge!

[@slanginnoodles9865]

Nice shirt Ryan! Looks good on you

[@mal9369]

Love your channel. Your videos keep me inspired to keep experimenting with my own ramen recipe. Keep up the good work!

[@WayofRamen]

Thanks very much Michael!

[@heisnothere1786]

Thank you for a helpful, superb post. Subscribed!

[@olivamiguelh]

Great video! Very helpful explanation!

[@NamedMyTaco]

This is the video where I decided to subscribe. Great videos man and thanks for the explanation and resources!

[@NinjaNuggets21]

Terrific content, as always. Thank you for your hard work. 👍

[@WayofRamen]

Thanks for watching Luigi

[@techperson4691]

I can't believe that the reason my tonkotsu soup was bland every time I tried to make it is because I didn't add msg😭 I will add some next time tho, thanks for the video

[@WayofRamen]

yep the lack of msg was probably your issue lol

[@wrenwry]

amazing content!!! the umami information center is the best resource i never knew about, thank you so much.

[@WayofRamen]

Thanks for watching!

[@hostesswiththemostess7082]

I love your videos. Thanks for the education

[@ieroshd7912]

Love his video, very helpful when trying to make your own tare recipe

[@WayofRamen]

helps when choosing ingredients for soup too

[@galaadwilgos6339]

Just like someone said about MSG, I think it comes down to the amount you put inside (and the individual). The sensitivity or "allergy" so many talk about is probably the consequence of being more sensitive than others AND the ingestion of a very high amount of MSG causing a sort of crisis. Then those people started to believe it was allergy because the symptoms can be quite scary (I know I did for a while) : feeling of throat being strangled, difficulties breathing, stomach feeling super weird, etc. I only had that three times in my life, always in Asian restaurants and always after a dish that felt full of "umami". One time it was even one of the best pho I had ever eaten. Unfortunately I had this reaction right after. But a little amount of MSG is no worries and makes food super addictive. Very good video anyway (as always)! Keep it up, big fan here!

[@dylan_1884]

Hahahaha I thought you had the headphones as like a pa or something!! Made me laugh. Awesome video dude, very well explained with a lot of useful info.

[@goki22]

Way of Ramen and Ramen Kaonashi = 👌✔️👍

[@WayofRamen]

Yes Kaonashi is great!

[@yaboi3473]

Dude ive been watching your videos for a bit now and there amazing. Your videos deserve WAY more views

[@WayofRamen]

Thanks very much!

[@allusernamestakenlol]

Great video Ryan. This is really going to help me out when I start working on my own recipe for a tori paitan. Cheers!

[@WayofRamen]

thanks for watching!

[@etherdog]

Very valuable vid, especially the synergistic effects of combining kombu and fish flakes.

[@Ohilipp]

Ha! That was interesting! I liked that you pointed out many different angles to look at the picture. Also like getting your source of information. Subscribed :D

[@WayofRamen]

Thank you

[@graysaltine6035]

Nutritional yeast is one of the best and most practical "non-MSG" umami sprinkles I've found and is chock full of glutamic acid. It's readily available in Bulk Barn here, but can be found in most health food shops. Some people call it "the vegan parmesan" but honestly it's a very interesting ingredient in its own right. I often sprinkle it on top of a finished bowl of ramen, not mention it's great in scrambled eggs. It's like gold dust with incredible savoury flavour.

[@Dragon_prince90]

This is a very interesting video, I enjoyed learning new things from you in this video .

[@WayofRamen]

Thanks very much! I decided to try to focus my videos this year on things I wish I knew when I started out.

[@Dragon_prince90]

@@WayofRamen That is a really good idea and it is very helpful for my weeb self that wants to learn how to cook various types ramen

[@pritikinaa]

I love that there's a website dedicated solely to umami!

[@mariomalke]

Great!, thanks once again

[@Gupta_Deepak]

I think that the japanese friend of yours is the owner of Tsuta Japanese soba noodles shop.. It's just my assumption

[@WayofRamen]

haha no but that would be awesome if Onishi-san was my friend lol

[@yuriguedesneiva]

I must say that your channel for me is the guide of how to make lamen. Thanks for all the educational content.

[@WayofRamen]

Thanks for watching!

[@edmorris5007]

Excellent explanation and information. I really like increasing Umami, is a Way of reducing Traditional Salt content, in Recipes...

[@Willojmr]

I love your channel!

[@WayofRamen]

Thanks very much

[@m3ga008]

I’m so happy I found your channel. I’ve been tryna make some better ramen broths and get away from the packet ramens lol. I’m making simple Shoyu broths but am missing something, it’s not savoury and I have these Dashi packs I grabbed, that’s my next experiment, incorporating this dashi broth. I need that UMAMI!!! haha, thank you so much for explaining things like this.

[@fabioconsonni3232]

Ramen kaonashi with you?! He's my myth! Thank you for this video and for the tips.

[@shugafakker]

thats exactly how i imagined ramen kanoashi face will be

[@zleepydude224]

super helpfull!!

[@WayofRamen]

Glad it was helpful!

[@sheepgoesmoo4281]

OK. Outside of all the detailed explanation that my monke brain cannot process. What Ramen Kaonashi said about the soup and umami content. And the best way to measure the umami content in your soup is to do a side by side comparison with a bit of msg n none is awesome! Great video man! Been making alot of ramen because of you!

[@WayofRamen]

Thanks for watching!

[@Alan-yb8kx]

I have the feeling Way of Ramen will reach 1 million subs by the end of this year. Mark my words!!

[@gianghuynh9570]

I love the idea of using umami agents to reduce salt consumption. I live in Vietnam and we have a very popular pork bone stock powder product. It has MSG and is a way to sell MSG to people who are afraid of MSG. It works well in combination with fish sauce and garlic, which is there to remove the stink of fish sauce. I often add the stock powder after the stove is turned off to optimise the flavour. I also use it to eat instant noodle, and would often discard the seasoning package, because they are full of salt. The nice thing when you use MSG this way is that, because you eat less salt, your palate also adjust to that and eventually you would need even less MSG to taste good flavour. I changed to this method of cooking after returning from Australia (the cuisine of which uses massive amount of salt and the Aussie are used to very salty diet), and after one year most food from the outside tastes salty to me while at home we have really tasty meals without using much salt, in fact our only source of salt is low sodium fish sauce and soy sauce, table salt is only used to wash food. I cook recipes from your channel a lot and it’s always a joy to have bones being cooked in the pressure pot. I find that grinding fish flake combined with the local stock power is a nice way to flavour my soup, as I find soy sauce ruins the flavour profile of tonkotsu ramen, it’s just a personal reference. If I can find a way to use fish sauce in ramen it would be great, and I aim to test it out once I master making a proper pork bone broth.

[@ehtikhet]

Epic! Concise and well researched, however I am now hungry.

[@WhiteOrchid551]

It would amazing if you did a video focusing on the different types of kombu! Purely out of my own curiosity, I'm not actually fancy/experienced enough to use special kombu in my own dashi! 😂

[@Reppo80085]

Just found your channel today, man your English super good best than mine 👌🏼 this compliment have no msg

[@WayofRamen]

Haha I grew up in Hawaii. I didn't learn Japanese til I was an adult. And my Japanese still sucks.

[@applebumpcaster8240]

Now i know why taste changes when food gets colder. Thank you for the good info, mr way of ramen.

[@-_-_-_-_-_-_-_-_-_-_-_-__--]

Little deep dives like this are so fun! Really useful & informative :) I tend to just freestyle a dough for my noodles using strictly sodium carbonate as my alkaline agent. I would be really interested to hear about your process of developing noodles to pair with a specific soup, using different alkalizing agents, flours, etc. in this format

[@WayofRamen]

Yes a noodle science video is something I'm planning out too

[@-_-_-_-_-_-_-_-_-_-_-_-__--]

@@WayofRamen Sick! Can't wait :)

[@jonathanhymers6610]

Hey! Just found your podcast and love the vids. I have only been able to go to a few places to have ramen (ramen shops are nowhere to be found around me) so I would like to try and make ramen for myself. it’s hard to get Japanese specific ingredients. What recipe would you recommend that’s not difficult to use house hold ingredients? Also do you know of a good recipe for vegetarian ramen? My gf doesn’t eat meat and would like to make her a bowl so day when I get the practice down and show her what she’s missing!

[@myladiamond1412]

Thank you for this information. Can you make a video where you pack ramen in a thermos?

[@mindwarp1966]

I remember the mid 70's when the Salt corporations attacked umami because they were scared ppl would stop using salt and start using msg. the conspiracies started. to fight this asian restaurants stopped using it. gradually over the last decade it is coming back fast. I use it in just about everything from eggs to burgers to salad dressings not to mention my asian dishes. im a 30 year chef. THANK YOU FOR MAKING A WELL ROUNDED VIDEO ABOUT UMAMI.

[@dizz1212]

it was soo cute when u noticed you were wearing your headphones and took them off :) btw

[@DrooliusFilms]

Thanks for breaking this down! My mom used msg growing up and I never understood the science. Then all the negative and false claims over the years made me avoid it. Now I will happily use it!

[@WayofRamen]

I hope your mom will believe some random amateur cook on the internet. lol

[@DrooliusFilms]

@@WayofRamen She’s all about using MSG, always! It was me who fell into the trap of mainstream media’s negative reports. I’m all about it again 🙌

[@junwenwee1152]

In the link to the Umami Info Center they seem to list Rausu as having more glutamate than Ma Kombu, but you mentioned the opposite in the video. Is that just a misquote? Regardless, really interesting to learn that different types of kombu have different concentrations of glutamate! Wonder how much that translates to certain chefs/regions/styles prefer certain types of kombu. Great video man!

[@LevitskiSRGE]

This hidden face interview looks like an interview with a criminal insider. 😂 At least you didn’t changed his voice.🤣

[@kunapot]

After watching your video and did some research, I just realized that there was a MSG plus which had Disodium 5-ribonucleotide (Inosinic acid and Guanylic acid combined). I can't wait to try it out.

[@WayofRamen]

yeah in Japan they have a product called haimi that is exactly that. super umami.

[@alexandrefrancofilho5041]

Greatings from Brazil! I love ramen, I love it so much that I decided to open up my own ramen shop, but now because of the high expectation i'm getting a little nervous lol. I never worked in a ramen shop, so I would like to ask you, what tips you could give me to have a succesful ramen shop? Is there something I shouldn't do ou something I should Focus on? We'll be opening up next week!

[@weridplusho]

This video comes right after I had this exact issue... I got the shiitake mushrooms to try, but the dried fish version sounds more appealing.

[@joshlong1779]

Great video though. 💘

[@satanismybrother]

so msg sensitivity is reported for some people. That said, glutamate has been studied extensively. Its a neurotransmitter, yet it eating it does not increase the amount in your brain - because the blood-brain barrier regulates it very strictly. In the 50s and 60s scientists were interested in trying to treat depression, epilepsy etc. using glutamate. They literally fed patients 10-100s of grams of glutamates - no significant effects (positive or negative).

[@familydude-lq7ec]

Flavor good!

[@WayofRamen]

YES

[@Magius61]

I really like the notion of msg as an umami barometer for recipe testing. Personally not opposed to just adding a dash when needed either, but it certainly isn’t perfect substitute for good technique and ingredients. That said it Can definitely rescue a weeknight noodle bowl.

[@lyssabeeisme]

Hi, thanks for this video. Question,....should I add MSG to for while it's cooking or after it's done before being plated? For example, if I were making fried chicken wings would I add the msg to the batter then fry or after the wings are done frying sprinkled on like salt? What temperature can MSG be cooked at?

[@obdalamfa4254]

thank you for this knowladge. long live mecin msg

[@WayofRamen]

Thanks for watching

[@santiagomoneta]

Hey man, great channel!... I have a question for you... I have a Philips pasta maker (viva collection) with the angel hair disc and was looking to know the best ramen noodles I can get with it... any pointers?

[@cumnmrmptaaa4234]

Ok, awesome video! But please give us measurement for the ingredients, thatd be amazing. Should I be using mushrooms or no? Also, will this umami bomb be liquid or a powder? Thanks!

[@mazyforwarded]

Wow ryan-kun, your video pops!

[@rory-hughes]

what a great guy.

[@WayofRamen]

thanks for watching!

[@caseymorris4299]

I see the first episode of Esoteric Ramenism is up. *puffs pipe* I'm pleased.

[@scythsei]

the reason i don't use msg in my ramen attempts is because i'm interested in the umami extracting process. maybe i'll try it some msg next time to test.

[@WayofRamen]

yes its a test of skill and some people can taste msg and don't like the taste.

[@katl8825]

Perceived more tasty low temperature something something I think I just realized why I will die for cold soba and udon, but I feel lukewarm about their hot counterparts...

[@jibberwashed2]

Great explanation. How do you think about balancing umami against other flavor profiles?

[@WayofRamen]

I tend to think of umami as a flavor enhancer so its more of a supporting role to any specific flavor profile you want to add, at least for savory things.

[@CapnUsoppn]

Me while watching video: Yes! Let's go in-depth into food science! Also me after the video end: What was the acid thingy again? XD By the way, is there a saturation limit, where the umami-ness is no longer perceivable when consuming the food? Or is that related to the temperature, where when the temperature goes down, the food tastes extra salty?

[@craftedbyorre]

Some ramen cooks seem to focus on having a 50/50 relationship between glutamate and inosinate in their tare, to boost the umami. Here I feel that the inosinate that’s present in the stock is not added to the equation? If you have a strong chicken chintan, would that not contain quite large amounts of inosinate itself? Or is the synergy of the umami components only available after some rest, and is therefore related to tare requiring aging?

[@commonweakness9060]

Is there a way to boost umami without using fish and kombu? Or is there anything else I can pair with the kombu? my wife sadly has a sever fish allergy. Thanks for all the info. And yes, I will check out the umami info site.

[@atsukorichards1675]

How about Shiitake mushroom?

[@grudley]

Have you tried adding gelatine powder for mouth feel? That's a large part of what makes bone stock thick

[@WayofRamen]

I've tried it a little bit but need to experiment more. I know adam ragusea did a demiglace with gelatin so its probablly possible to bump up the mouth feel with it.

[@user-zu7wg8vf7g]

Such as ab cakes for more favor I guess you should extract the crab flavor using the crab bones then add the stock or broth for more added flavor,am I right.Please explain .Very much appreciated.

[@sandrasames6926]

Ok. I just have to ask: If and when I shall purchase Umami Taste #5, is MSG added? Does this blend have a lot of salt? I must be careful with my husband's diet.

[@HavenUpsurge]

I have msg and I + G powder. It’s. 50-50 blend off amazing. I read about making super salt, I think it was 9 parts salt 1 part msg .1 I + G but I don’t feel like I really got the full 8x msg effect. Any idea that ratios to mix the msg and I + G?

[@WayofRamen]

If you're not seeing any extra effect, that means you maxed out your umami. The human palate can only sense so much.

[@tanujadudhane]

Thank you for such great information.. unfortunately some of ingredients are not available in india.. so can you make a video on substitute? Its really hard to get these item in indian market..

[@WayofRamen]

Sure

[@tanujadudhane]

Thanks I'm waiting for the video... and as per our culture we r not using beef and pork .. so can we use chicken and eggs instead of meat

[@jjerg]

While I watched, I realized I had my buds in, but not connected about 3 seconds b4 you did in your vid. 😁 Great minds do stupid things alike. 🤘🏼

[@WayofRamen]

Haha I didn't want to reshoot everything

[@bimaluthfianandito5820]

MSG is fine. Dont freak out. It's not bad. Same as salt and sugar. Just dont eat too much. Just chill and enjoy your meal.

[@leonaluceid2388]

So MSG is easy way to enhance flafour ?

[@catshitonthecarpet8520]

Equal parts MSG + Disodium 5’ribonucleotide (aka E635, aka Disodium Inosinate + Disodium Guanylate) by weight, interesting! Do you have a source for this? I’ve searched online quite a bit for the ideal ratio for maximizing perceived umami, and the studies I found never used less than 90% MSG.

[@WayofRamen]

www.ncbi.nlm.nih.gov/pmc/articles/PMC4515277/

[@bernhardvonbarret1729]

Hi, maybe i won't get an answer since I'm not lucky, but I have asked in other ramen channels and seems to be taboo, do you know a recipe for tare(the oil stuff XD) and soup for a Gyumen? or Beef Ramen?, I did eat in a Shop in tokyo that ramen and was great, but all I see is Tonkotsu or Torimen or Shoyu or the Like, But Beef? seems kinda taboo or non existent.

[@godjesus3232]

there are actually a few recipes that use beef, such as the sukiyaki inspired ramen from Tokushima. It isn't 'taboo' so much as it has to do with the livestock itself, japan typically doesnt use beef in many recipes, not just ramen, or at least no where near the degree americans do, the japanese typically prefer to make use of chicken, pork, and of course the sea. Honestly we americans are really the oddballs for making use of beef, cows as livestock are horrible ecologically speaking. 5am ramen has a video covering a beef bone ramen, not a recipe, but maybe able to learn some tricks 5am ramen's video -> kzbin.info/www/bejne/qYjSZHSsm9mHhpI also RAMEN KAONASHI カオナシ has a video featuring a beef bone broth ramen, the term i guess is gyokotsu ramen -> kzbin.info/www/bejne/oXfJYXaqpcZ9irc

[@hats3579]

Ive been searching for msg substitutes, not because I find it dangerous, but because you simply cant find it where I live, Brazil (from what I know)

[@rockmed1998]

Tak tak tak! Sa ajinomoto!

[@ThePotThickens]

Love glutamates.

[@raijin7086]

does bacon have inosinate , i cant use fish at my house since my parents are vegetarian and are not okay with the smell of fish. I can use chicken and pork tho. David Chang uses bacon to substitute katsuobushi since bacon can provide the smoke but im curious if whether it provides inosinate

[@godjesus3232]

Motoki ramen has a video on his channel of how to make tare from common american ingredients. it requires beef jerky though to extract the inosinic for umami

[@WayofRamen]

Yup it does, check out the umami info website for the amounts

[@storploin3860]

Do you happen to know any ratios regarding the reduction of salt as you increase umami components? My family eats a very low-sodium diet for some specific health reasons and while I've just been pumping up the umami in my ramen to compensate, I wonder if there's a better way to mathematically portion the components out!

[@WayofRamen]

I personally don't know the exact ratios for salt reduction but there are research papers out there on the internet. Definitely the more umami in there the less salt you need.

[@joeybrazda364]

Perhaps your best approach would be to use the complimentary umami components without any salt. Taste the dish then proceed to add salt in small increments, taste and repeat, until you find the right amount that would be suitable for a low-sodium diet. That would be my systematic method to do.

[@storploin3860]

@@joeybrazda364 thanks! This is kinda what I've been doing, really. Once I found about how much salt was needed to make it really good, I just go with that as my go-to. (Well, actually, I'm just using light and dark soy sauce, no additional salt on its own)

[@kazumayamagishi7436]

Do I put MSG in the broth or into the tare?

[@leonwoolley8528]

He said to not put it into the tare, taste the broth, if it needs more depth add msg.

[@calenspoering5641]

getting some real 'MSG isnt actually bad for you guys, yall just dumb" sass vibes from this video and i love it

[@thricexalliance]

Nice shirt, Dad.

[@rverasart]

how long does a normal tare last in the fridge?

[@WayofRamen]

If the salt content is high, a very long time

[@AlmondsAlmonguera]

was hoping an explanation regarding ideal temp for boiling kombu/shiitake/ katsuoboshi. is it true that boiling them too long or with too much heat can result in a lower extraction of umami?

[@WayofRamen]

I can do a dashi video.

[@godjesus3232]

i feel like this is only true for bonito flakes which should not be boiled, however i may be wrong

[@AlmondsAlmonguera]

@@WayofRamen can't wait! Thank you :)

[@doc8125]

@@godjesus3232 you are wrong, you should never ever boil dashi, even after taking out the ingredients. If you boil it with ingredients in you will develop astringent tastes and if you boil it without you will destroy a lot of the volitile flavor compounds making the dashi taste flat

[@shockalockabocka]

If you eat Chik Fil A, commercial ranch dressing, and a myriad of American carby chips or snacks w/o feeling bad ... you’re not allergic to MSG.

[@melvayaredaguilar]

I luv yo sop