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I want you to correct it. It's about Umami !! in 1907 he successfully extracted about 30 g of sodium glutamate, which is the source of umami, from about 38 kg of kelp soup.

Umami seasoning was developed from this glutamate in 1909.

This is Ajinomoto.

Currently, this Ajinomoto is widely used as home taste in about 100 countries.

Corrections · 4

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In 1907 he successfully extracted about 30 g of sodium glutamate, which is the source of umami, from about 38 kg of kelp soup.

Umami seasoning was developed from this glutamate in 1909.

This is Ajinomoto.

Currently, this Ajinomoto is widely used as home taste in about 100 countries.

0
In 1907 ,he successfully extracted about 30 g of sodium glutamate, which is the source of umami, from about 38 kg of kelp soup.

Umami seasoning was developed from this glutamate in 1909.

This is Ajinomoto.

Currently, this Ajinomoto is widely used as home taste in about 100 countries.

0
私のも添削お願いします！

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