Although monosodium glutamate is widely found in daily food, the role of glutamic acid and other amino acids in enhancing the flavor of food was only scientifically recognized in the early 20th century.

1907, researcher Ikeda Jumiao of Imperial University in Tokyo, Japan, discovered a brown crystal left by the evaporation of kelp soup, namely glutamic acid. These crystals have an indescribable but good taste. This kind of taste can be found in Ikeda in many foods, especially in kelp. Professor Ikeda called this taste "umami". Then, he applied for a patent for the method of mass production of glutamic acid crystals.