Blue is Me

Tag: MSG

  • Why do people dislike foods with MSG?

    I think its a natural reaction to an ingredient that most of us cannot pronounce. There’s a general saying that if there’s an ingredient that you cannot pronounce then it’s probably not that healthy for you.

    In today’s age with words like ‘non GMO’, ‘all natural’, ‘no hormones’, ‘no artificial preservatives’, ‘certified organic’ all being thrown about, because MSG while naturally occurring, adding it to foods which did not originally have it seems suspect to a lot of people.

    And that’s kind of a shame, because there’s actually nothing really wrong with MSG. There’s been no studies that have shown it related to any ill health effects.

    If you look at what MSG actually is – it was isolated by a Japanese chemist in the early 20th century – it’s the essence of umami which adds more ‘flavor’ to any food. Thus adding MSG improves the flavor of everything it’s added to.

    That’s it, there’s nothing that bad about MSG, it’s not like trans fats or anything which actually have tangible co-relations with heart disease. So that’s why when I see a Chinese restaurant or brand using the terms ‘no MSG or artificial preservatives’ in an attempt to sell to the public, it’s just kind of sad because MSG was never harmful to begin with.

    and FYI non-GMO and organic is also in the similar boat of not being nutritionally different from their GMO and non-organic counterparts, and there’s been no studies to show that’s it’s actually healthier, but marketing = makes people buy it. So yeah.

  • What seasonings or items can I add to my ramen to make it more delicous?

    So there’s a variety of seasonings that you can add to either flavor your ingredients or the ramen broth itself. Most of these seasoning involve the sensory taste of ‘umami’ which is usually isolated in the form of MSG – which is basically the umami additive – so you will see MSG (which adds umami) or umami bearing substances like soy or vegetable protein added to these seasonings:

    Soy Sauce

    This is the obvious one. The original and oldest flavor/umami enhancer to any meal.

    I usually go for either Yamasa or Kikkoman as both are traditionally brewed and will definitely enhance your dishes the way that soy sauce has done for centuries

    Maggi Seasoning

    Maggi Seasoning is a soy sauce alternative – it provides a very similar taste except of using soy beans it uses hydrolyzed vegetable protein instead. IMO I prefer soy sauce as its more natural but many people especially in Europe grew up with Maggi Seasoning and it’s a very similar flavor enhancer.

    Liquid Shio Koji

    Koji is the fermentation starter used to make soy sauce and miso soup – and now there’s liquid koji that you can use to marinate your meats and vegetables which will add a similar umami flavor component to them. So another worthwhile flavor enhancer to look at.

    Sriracha

    What can I say? It’s the classic way to give soups (even ramen soups) a fiery kick if you need it. What’s great about sriracha is it adds just the right amount of heat without spoiling the flavor – not vinegary like Tabasco and not too much like some of the crazy hot sauces out there – it adds a little bit of heat and it’s flavorful enough but not overpowering.

    XO sauce

    XO sauce is a seafood based sauce that adds a umami flavor component into your dishes. The main ingredient of most XO sauces is scallops so if you want to add more ‘fishy’ component to make your ramen more seafood like (maybe turning it into a more Jamppong like soup) then there’s this.

    Laoganma Chili Crisp

    The classic chili condiment of China, it’s not too spicy, but does impart a very unique umami + slightly spicy flavor onto the dish while also adding a ‘crispy’ texture as well. This is a favorite ingredient of many Chinese dishes and it’s an absolute classic that should be tried with any dish.

    Chinkiang Black Vinegar

    Used widely in many Chinese dishes, this is a rice vinegar that isn’t as sour or acetic as most of the white vinegars you see in the West. Instead, this vinegar can be used as subtle flavor enhancer to many dishes. Try marinating your meats and veggies with them!

    Worcestershire sauce

    The classic Lea&Perrins Worcestershire sauce is a fish based sauce that also contains a variety of other ingredients that all impart an umami flavor onto the dish. This is a Western sauce that’s not commonly used in Asian dishes but in the spirit of multiculturalism I would say leave nothing at the door and mix and match and experiment to see what works best for your flavor profile.