[z2]

MSG is fine, but I stubbornly cling to the notion that high quality ingredients should yield umami taste without adding MSG. To me it's similar to using ripe red bell peppers that are sweet, without needing to "fake" it with cane sugar. It's easy to turn dishes into caricatures by taking basic tastes to extremes. I'm no miso soup expert, but shouldn't it naturally have MSG from the seaweed, fermented miso paste, tuna, and tofu?

Still, perhaps it's a bit silly because I don't blink when adding salt.

[tptacek]

From a culinary perspective, the flip side of that --- referenced in the article --- is that sometimes you want the umami taste sensation without clouding the flavor of the product you're "seasoning". You can bump umami with soy sauce, parm, or tomato paste, but not without adding soy, parm, or tomato flavor. MSG lets you turn that knob while mostly keeping the pure flavor of the rest of the dish intact.

[caxhauquen]

I identify with both of these issues, and have mixed feelings about MSG.

I'm a sort of accidental vegetarian, in that I never really decided to become one; the rest of my family is vegetarian and I stopped eating meat because it was inconvenient, and then gradually I lost interest in it.

I realized at some point MSG is really useful for adding umami flavor to things without adding other flavors, like seaweed or tomato or mushroom. It is wonderful for certain things, and makes some vegetarian dishes basically indistinguishable from those with meat. I think it's a little odd that people will go out of their way to add unusual strong-flavored ingredients for the umami, when you could just add MSG.

At the same time, MSG on its own to me has a really cheap umami quality. It reminds me of really cheap frozen dinners and bad food from elementary school. For awhile I couldn't get over that, and then eventually realized that when it's used in complement with the right things in the right amounts, it works great--you just need to figure out the right settings.

So sometimes those natural sources of umami just seem contorted and more trouble than they're worth. Other times, they seem to supply umami in a way that doesn't seem cheap or one-dimensional.

I suspect that there's some other component of many "umami" flavors we haven't discovered yet, or other tastes that technically aren't umami but would be identified as such currently. It's difficult for me to believe that MSG is really capturing most of what I like about savory dishes; I feel like something else is missing. I'm waiting for other amino acid salt receptors to be identified; I wouldn't be surprised if they're somehow linked in their activity to glutamate receptors or something of that sort.

[GregoryPerry]

A really poignant writing, thanks.

[ajross]

True enough. But at the same time having complicated controls can lead to more experimentation. Literally this very subject (wanting to experiment with alternative glutamate sources) led me to a bunch of stuff you can do with yeast extracts. Marmite/vegemite make great additions to sauces, acting a lot like boullion does.