<P> The origin of Ajinomoto Co. , Inc. was a newly organized business unit in 1908 in Suzuki Pharmaceutical Co. , Ltd. , founded in May 1907 by Saburosuke Suzuki II . This unit was organized at a request of Dr. Kikunae Ikeda ( 1864 - 1936 ) , a Professor at Tokyo Imperial University , who invented a method for producing monosodium glutamate seasoning . He wanted to commercialize his discovery and by working with Sabururosuke Suzuki II to make this a reality in 1909 . Under the general control of Saburosuke , Chuji Suzuki , a younger brother of Saburosuke , was in charge of the production and Saburo Suzuki , a son of Saburosuke , handled sales and marketing . Dr. Ikeda was interested in the taste of kelp juice and when analyzing samples , he discovered the causative substance of its unique flavor , was monosodium glutamate ( MSG ) . He named this specific taste `` umami . '' . Umami is now accepted around the world as one of the essential basic tastes , but it was not yet known at the time of discovery . Ikeda further invented a method of manufacturing MSG , and acquired patents in Japan in 1908 , France in 1909 , UK in 1910 , and in the United States in 1912 . After obtaining a Japanese patent , Ikeda was inspired by an article written by a Japanese doctor , Hide Miyake , claiming that the flavor of umami facilitated digestion . Subsequently , in order to use umami to improve the health of the Japanese at that time. , he asked Saburosuke Suzuki II to further commercialize it for general consumption . The product name `` AJI - NO - MOTO , '' which continues to be used today , represents a seasoning that is made from vegetable proteins such as wheat and soybean . In November 1908 , the company registered their trademark for `` `` AJI - NO - MOTO '' '' with a woman wearing traditional Japanese - style clothes ( Trademark Registration No. 34220 ) . In parallel , in October 1908 , prior to the start of manufacturing and in consideration of safety issues , the company conducted an evaluation test of monosodium glutamate at the Tokyo Sanitation Laboratory of the Ministry of the Interior . Test results and evaluations showed that the product was harmless and suitable for human consumption . As a result , full - scale production began in December 1908 and products were mass - produced by March the following year . After presenting the product at an exhibition at the first new product exhibition event held in Ueno , Tokyo , in April 1909 , sales for general consumers began on May 20th 1909 . This is the founding anniversary of the business . </P>
<P> The origin of Ajinomoto Co. , Inc. was a newly organized business unit in 1908 in Suzuki Pharmaceutical Co. , Ltd. , founded in May 1907 by Saburosuke Suzuki II . This unit was organized at a request of Dr. Kikunae Ikeda ( 1864 - 1936 ) , a Professor at Tokyo Imperial University , who invented a method for producing monosodium glutamate seasoning . He wanted to commercialize his discovery and by working with Sabururosuke Suzuki II to make this a reality in 1909 . Under the general control of Saburosuke , Chuji Suzuki , a younger brother of Saburosuke , was in charge of the production and Saburo Suzuki , a son of Saburosuke , handled sales and marketing . Dr. Ikeda was interested in the taste of kelp juice and when analyzing samples , he discovered the causative substance of its unique flavor , was monosodium glutamate ( MSG ) . He named this specific taste `` umami . '' . Umami is now accepted around the world as one of the essential basic tastes , but it was not yet known at the time of discovery . Ikeda further invented a method of manufacturing MSG , and acquired patents in Japan in 1908 , France in 1909 , UK in 1910 , and in the United States in 1912 . After obtaining a Japanese patent , Ikeda was inspired by an article written by a Japanese doctor , Hide Miyake , claiming that the flavor of umami facilitated digestion . Subsequently , in order to use umami to improve the health of the Japanese at that time. , he asked Saburosuke Suzuki II to further commercialize it for general consumption . The product name `` AJI - NO - MOTO , '' which continues to be used today , represents a seasoning that is made from vegetable proteins such as wheat and soybean . In November 1908 , the company registered their trademark for `` `` AJI - NO - MOTO '' '' with a woman wearing traditional Japanese - style clothes ( Trademark Registration No. 34220 ) . In parallel , in October 1908 , prior to the start of manufacturing and in consideration of safety issues , the company conducted an evaluation test of monosodium glutamate at the Tokyo Sanitation Laboratory of the Ministry of the Interior . Test results and evaluations showed that the product was harmless and suitable for human consumption . As a result , full - scale production began in December 1908 and products were mass - produced by March the following year . After presenting the product at an exhibition at the first new product exhibition event held in Ueno , Tokyo , in April 1909 , sales for general consumers began on May 20th 1909 . This is the founding anniversary of the business . </P>
aji-no-moto ® umami seasoning is produced by using the natural raw materials such as
aji-no-moto ® umami seasoning is produced by using the natural raw materials such as
vegetable proteins such as wheat and soybean
vegetable proteins such as wheat and soybean