Monosodium glutamate (MSG) is a flavor enhancer that has been used since the early 20th century. It was first identified by Japanese chemist Kikunae Ikeda in 1908. Ikeda discovered that MSG was responsible for the umami flavor in seaweed broth and subsequently patented a method to produce it from kelp. The product was then commercialized, and the first MSG seasoning was sold under the name "Ajinomoto" in Japan in 1909.
MSG gained popularity in many Asian cuisines and was eventually introduced to Western cooking as well. It has been widely used in processed foods, seasonings, and restaurant dishes.
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