Built on a chemist's discovery of umami, the fifth basic taste
QUICK FACTS
Est. 1909 — best known for seasonings and the discovery of umami flavoring.
HISTORY
In 1908, chemist Kikunae Ikeda isolated glutamate from kombu (kelp) dashi broth and identified it as the source of a distinct taste separate from sweet, salty, sour, and bitter, which he named umami. He patented a method for producing a glutamate-based seasoning and partnered with entrepreneur Saburosuke Suzuki II to bring it to market.
In 1909 Suzuki launched AJI-NO-MOTO, the world's first commercial umami seasoning, and the venture grew into the company now known as Ajinomoto. Beyond the seasoning that still carries the founding name, Ajinomoto today is a global food and biotechnology group making processed foods, frozen foods, and amino acids used in pharmaceuticals and other industries.
PRODUCTS
The original glutamate-based umami seasoning, sold since 1909
Popular line of stir-fry and dish-specific seasoning sauces
TIMELINE
This page is compiled from publicly available company history and is provided for general reference only. For the most accurate and up-to-date information, please consult the brand's official website.