This is your sign to order more MSG.😋 Tell us what you're cooking up this fall with MSG, and 3 lucky winners will get mini Ajinomoto MSG shakers to keep the flavor going! 🎁
*Heads up giveaway is only open for U.S residents. Winners will be messaged by 5 PM ET tomorrow!*
A coalition of activists is publicly calling on the New England Journal of Medicine to address its role in creating stigma and racist stereotypes around Chinese food in the U.S., @axios' @shawnarchen reports https://t.co/Ivs0cdN17F
@knowmsg :
"Cheese-fueled nightmares! Chemophobia! Chinese Restaurant Syndrome! In recent years, food misinformation is responsible for some wild (and in some cases dangerous) misperceptions in the U.S. So, The Ajinomoto Group recently decided to examine the issue and understand the impact that this “infodemic” is having across communities." Here's the full report: https://t.co/IYGUR5US93
Fact #5: To detach kombu from the seabed, kombu harvesters use long wooden poles with hooks, then lay them out on rocks afterwards to dry (which may take 4-5 hours, depending on the weather and thickness of the kombu).
No one:
Us: Here’s a thread with fun facts about kombu (edible seaweed)!
Fact #1: Kombu is the most important ingredient in preparing dashi, a Japanese soup stock that’s used widely across Japanese cuisine.
#KnowMSG#monosodiumglutamate#umami