MSG had a bad rap for so long, it’s encouraging to see this powerful umami element make its way back onto menus. MSG creates that unctuous flavor that can boost a dish or beverage into stardom. This is especially true for plant-based dishes that lack the umami boost from animal-based meats and ingredients.

As an Asian-American chef, I feel good about seeing this cultural ingredient reexamined past old, damaging myths and reclaiming its presence back in the limelight. With great umami power comes great responsibility. MSG is meant to enhance umami essences that exist in a dish and does not impart flavor of its own. Adding a pinch to a seasoning blend, finishing sauce or breading system can create an enhanced, mouth-watering, savory effect.

Consider these simple ways to integrate MSG onto menus:

• White Kimchi Dirty Martini made with Nolet’s gin, white kimchi juice, MSG and lemon
• MSG-honey butter with golden buttermilk biscuits
• Crispy cauliflower wings smothered with MSG-infused Buffalo sauce 

MSG had a bad rap for so long, it’s encouraging to see this powerful umami element make its way back onto menus. MSG creates that unctuous flavor that can boost a dish or beverage into stardom. This is especially true for plant-based dishes that lack the umami boost from animal-based meats and ingredients.

As an Asian-American chef, I feel good about seeing this cultural ingredient reexamined past old, damaging myths and reclaiming its presence back in the limelight. With great umami power comes great responsibility. MSG is meant to enhance umami essences that exist in a dish and does not impart flavor of its own. Adding a pinch to a seasoning blend, finishing sauce or breading system can create an enhanced, mouth-watering, savory effect. 

Consider these simple ways to integrate MSG onto menus:

• White Kimchi Dirty Martini made with Nolet’s gin, white kimchi juice, MSG and lemon
• MSG-honey butter with golden buttermilk biscuits
• Crispy cauliflower wings smothered with MSG-infused Buffalo sauce