MSG Is Not the Enemy
When people talk about umami, the conversation often turns to MSG.
Let’s be clear from the start: MSG itself is not the enemy.
It is a refined form of glutamate, and it has played a role in making food convenient, affordable, and consistent.
MSG is a technology.
And like all technologies, it solves certain problems very well.
The Real Question: What Kind of Flavor Do We Want?
The real question is not whether MSG is “good” or “bad.”
The question is: what kind of flavor experience are we aiming for?
There are two fundamentally different approaches to taste:
- Adding flavor
- Drawing flavor out
Adding Flavor: Fast, Strong, and Direct
Adding flavor means introducing a strong taste component directly into food.
This approach:
- Works quickly
- Creates an immediate impact
- Produces consistent results
It is extremely useful in processed foods, large-scale kitchens, and situations where speed and uniformity matter.
However, this method can sometimes:
- Flatten subtle differences between ingredients
- Encourage reliance on stronger seasoning over time
- Reduce sensitivity to gentle flavors
Drawing Flavor Out: The Dashi Approach
Dashi follows a different philosophy.
Instead of adding a dominant taste, dashi:
- Uses umami to support existing ingredients
- Enhances natural sweetness and aroma
- Organizes flavor rather than overpowering it
This approach requires more attention to ingredients, but it creates a flavor that feels:
- Lighter
- More transparent
- Easier to enjoy repeatedly
Why This Difference Matters Over Time
Strong flavors can be satisfying—but repeated exposure often raises the threshold of taste.
When flavors become louder, subtlety becomes harder to detect.
This is one reason people may feel the need for more salt, sugar, or seasoning over time.
Dashi works in the opposite direction.
By relying on umami synergy rather than force, it supports satisfaction without overstimulation.
Flavor as a Relationship, Not a Shortcut
Using dashi is not about nostalgia or rejecting modernity.
It is about choosing a different relationship with flavor:
- Listening to ingredients
- Allowing balance to emerge
- Letting taste sensitivity remain intact
This philosophy aligns with the broader Japanese approach to food—
not maximizing impact in one moment, but sustaining enjoyment over time.
Conclusion: Choosing How Flavor Works
- MSG is a tool, not a villain
- Adding flavor and drawing flavor out are different approaches
- Dashi emphasizes balance, clarity, and long-term enjoyment
- The choice reflects how we want to experience food, every day
In the final article, we’ll bring everything together.
Why do dashi packs exist—and how can they carry tradition into modern life?
Frequently Asked Questions (FAQ)
Q1. Is dashi “better” than MSG?
A. They serve different purposes. MSG adds flavor directly, while dashi supports and organizes existing flavors.
Q2. Can dashi and MSG be used together?
A. In some kitchens, yes. This article focuses on understanding the different philosophies behind each approach.
Q3. Why does dashi feel less tiring?
A. Because it relies on umami synergy rather than strong stimulation, it supports satisfaction without overwhelming taste receptors.