November 23, 2021 4 min read
If you are a Peruvian gastronomy enthusiast or a Chinese gastronomy enthusiast, then you surely have seen recipes with Aji-no-moto spice as an ingredient, but that brings up a big question.
What is the aji-no-moto? Why do they use it? Is it safe to use? Where can you find it? These and other questions will be answered if you keep reading.
Aji-no-moto is a spice known as the secret spice, it is made out ofmonosodium glutamate, now this might sound too chemical but it is a natural salt obtained usually from the fermentation of sugarcane, sugar beet or corn.
It is a compound found in food with proteins like meat, milk and some vegetables and our body produces it and uses it for many processes.
Aji-no-moto, also known as monosodium glutamate ( MLG for short), is the sodium salt of glutamic acid. It's one our most common naturally occurring amino acids and it can be found in many foods we eat on a daily basis like meat or fish; dairy products such as yogurt & milk; eggs plus tomatoes! The proteins make up about 20% with 2%.
When a protein containing the amino acid glutamic is broken down, for example through fermentation or digestion in our body it becomes glutamate. The savory taste known as umami can then be elicited by tasting this flavor with its unique rich mouth feel that has been compared to beef broth's bouillon cubes (sodium).
AJI-NO MOTO® doesn't contain any salt which may make some people think otherwise since there are no added flavors like spices; however what you're experiencing here upon eating each bite isn't just sodium chloride but also involves other ingredients
such as calcium pantothenate (a vitamin B5) & potassium chloratum - these ensure your tongue gets all of those vital nutrients its craving every time!
It is used as a seasoning for meals like meat, chicken, fish, salads and others; it brings a flavor described as a mixture between salt, acid and bitter. Just a little bit is enough to enhance the flavor of the dish and to increase a person's appetite.
Many investigations have been made and found that eating aji-no-moto represents no harm, such as:
There is no limit established on how many aji-no-moto a person may eat, but since it is used in small quantities on each meal there should be no worries on any second effect on our body.
The Peruvian gastronomy usually uses a lot of spices and peppers, most of them are originally from Peru, but they are some exceptions.
The Peruvian cuisine is the product of a mixture of different continents like Europa, Asia, and Africa, of course considering the Incas gastronomy influences.
The Aji-no-moto spice is a condiment used in Peru as a result of the Asian influences in their gastronomy and it has been well received thanks to its great taste.
Nowadays, the aji-no-moto spice is produced by a company with the same name and it can be found in different stores or in websites specialized in Chinese and Peruvian food. Here in KOSMOS Peru you can find different presentations of this spice, check themhere.
Fermentation is a fascinating process that humans have used for centuries to preserve foods and enhance their taste. Fermented drinks include beer, wine, kombucha tea...
In addition, it’s been shown in recent years how valuable fermented food can be when we're seeking better digestibility of grains like rice or beans as well as vegetables such legumes which may otherwise not get digested properly without the aid from acids produced during fermentation.
AJI-NO-MOTO® is made of naturally occurring substances through a modern version of that process, using microbes to transform feedstocks like sugarcane into food products. First the glucose in AJINOMotos'and then it's sent over for fermentation with specific typesets bacteria which turn out all sorts of goodies!
The Process: The first step involves extracting what you would call "sugar" from Ethanolically fermented Cane Juice (AJI) Moss Agarwal B Vitamins!. This raw material can come separated but needs upgrading before conversion; this sorcery begins when yeast starts snackin’ on sugars.
A team of microbes consumes glucose, converting it to glutamic acid. This neutralized and filtered solution is then evaporated for purity but not before being crystallized with an extractor machine that concentrates its nutrients into a potent cocktail-sized serving.
AJI NO MOTO®! The entire process has virtually no environmental impact as all coproducts can go back onto our farms where they belong: helping us grow more crops like sugarcane, forming what we call "The virtuous cycle."
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