| dc.contributor.author | Hacker, Randi | |
| dc.contributor.author | Tsutsui, William | |
| dc.contributor.author | Ashworth, William | |
| dc.date.accessioned | 2014-06-03T19:55:06Z | |
| dc.date.available | 2014-06-03T19:55:06Z | |
| dc.date.issued | 2007-10-24 | |
| dc.identifier.uri | http://hdl.handle.net/1808/13841 | |
| dc.description | This is one of hundreds of 60-second radio spots created by the Center for East Asian Studies (CEAS) for Kansas Public Radio (KPR). The purpose of this outreach program is to introduce the people of Kansas to the culture and current issues of East Asia. | |
| dc.description.abstract | Broadcast Transcript: So what's Japan's greatest contribution to world food culture? Instant ramen? Sushi? Well, what about MSG, monosodium glutamate, the flavor-enhancing seasoning often associated with Chinese restaurants, though today used in processed foods and fast food franchises the world over. MSG was discovered in 1907 by Ikeda Kikunae who was trying to pin down just what makes Japanese seaweed seem so yummy. Ikeda found that humans don't just recognize four basic tastes--sweet, sour, bitter, and salty--but also a fifth, which he called umami and which gets turned on with a buzz by monosodium glutamate. So when you enjoy some KFC, remember that the secret might just be MSG. #ashworth #ceas #japan #tsutsui | |
| dc.language.iso | en_US | |
| dc.publisher | Center for East Asian Studies, University of Kansas | |
| dc.relation.ispartofseries | Postcards from Asia;0098 | |
| dc.relation.isversionof | https://audioboom.com/posts/828833-0098-the-secret-is-msg | |
| dc.subject | Japan | |
| dc.subject | Msg | |
| dc.subject | Monosodium Glutamate | |
| dc.subject | Umami | |
| dc.subject | Ikeda, Kikunae | |
| dc.title | The Secret is MSG | |
| dc.type | Recording, oral | |
| kusw.oastatus | na | |
| kusw.oapolicy | This item does not meet KU Open Access policy criteria. | |
| dc.rights.accessrights | openAccess | |
