Kikunae Ikeda, a chemist at Tokyo Imperial University, was studying the unique flavor profile of traditional Japanese dashi stock, particularly that made from kelp, or kombu. In his experiments, he identified that the distinct savory taste was due to a compound that he later named monosodium glutamate (MSG). This realization marked a turning point in the understanding of flavor enhancers, leading Ikeda to explore methods for extracting and synthesizing this compound. On July 25, 1908, he patented a process for producing MSG in a way that could be replicated industrially, which traditionally relied on natural sources.

The patent led to the establishment of Ajinomoto, a company that would soon dominate the market for flavor enhancers. Initially, MSG was marketed as a way to enhance the flavor of foods, but it rapidly gained popularity across various culinary traditions, transcending its Japanese roots. Ikeda's work opened the door for further research into umami, the fifth basic taste, which significantly influenced culinary practices worldwide.

The establishment of Ajinomoto represented not only a breakthrough in flavor science but also the beginnings of food processing methods that would define the modern food industry. As MSG became integrated into commercial food products, its applications broadened, and it started to appear in processed meals, snacks, and condiments, drastically changing the way food was flavored and enjoyed.