"Adam Funk" wrote
> James Silverton wrote:

>> I can and do buy MSG, usually as Japanese Aji-No-Motu, in my Chinese
>> supermarket. I believe it is made in factories by fermentation of fungi
>> (possibly) and the process was invented at the beginning of the last
>> century.

I think it's aji-no-moto? I'd check but my current tin is from China,
Ve-Tsin. Pretty gold tin holder. Will last me years.

> ISTR that Harold McGee says something slightly derogatory about modern
> MSG production, to the effect that "the essence of flavour" (I think
> that's a literal translation from Chinese or Japanese) is now cranked
> out industrially. But I can't remember what process he meant (if I
> remember, I'll look it up later).

> Have you come across recipes that specify MSG (I haven't), or do you
> use it at your own discretion? (Just curious.)

I have recipes that call for it as well as just knowing when a pinch or so
will enhance something. It adds a subtle boost to many savory sauces.
Also, used in correct amounts, can help you reduce sodium intake because
it's lower than pure salt and yet provides something else so you don't need
as much salt.