On a peaceful autumn evening, at the Inja restaurant in the Manor Hotel in Delhi, food Experts, writers, chefs and specialists came together at the Chefs Table organized by Food Future Foundation and We The Chefs. The evening featured an extraordinary gathering of culinary experts from Japan and India, celebrating the rich interplay of culture, taste and innovation. At the event, Michelin-starred Chef Takuji Takahashi from Kyoto’s famous Kinobu Restaurant and Food Scientist Dr. Hiroya Kawasaki took part. Together, they offered an illuminating examination of Japanese cuisine, delving into the principles of umami, health, and sustainability. Distinguished chefs and popular names from the culinary world, including Pawan Agarwal, CEO of Food Future Foundation, attended the conversation.
Argument
The discussion began with the role of umami, the sixth taste in Japanese cuisine, and how it has completely changed the game when it comes to flavors. The discussion also brought to light the issue of Monosodium Glutamate, one of the most controversial issues in the gastronomy world. Monosodium glutamate (MSG) is a flavor enhancer widely used in Pan-Asian dishes, but has long been subject to stigmatization as the “bad guy” in the food industry. This perception stems from a combination of anecdotal reports, cultural biases, and misinformation rather than definitive scientific evidence.

MSG was created as a compound derived from glutamic acid, which is naturally found in foods such as tomatoes, mushrooms, and cheese. Some researchers have noted that MSG causes some side effects, including headaches, nausea, and “Chinese Restaurant Syndrome,” a term coined after reports of discomfort following consumption of Chinese food in the 1960s. However, numerous scientific studies, including evaluations by the FDA and WHO, have consistently classified MSG as safe for consumption when used in typical culinary amounts. MSG’s role in culinary traditions, its scientific basis, and its potential to elevate global cuisines.
The flavor given by Monosodium Glutamate – Umami plays an important role in Japanese Cuisine. Chef Takahashi has delved into the indispensable role of MSG in Japanese cuisine, especially dashi, the key ingredient that forms the backbone of countless dishes. He explained how MSG enriches the flavors without overpowering them and creates harmony by strengthening the natural umami found in the ingredients. “MSG is a enhancer,” Chef Takahashi said during the discussion. “It’s not very strong; “It helps each component reach its full potential.”

Umami Common in Indian Cuisine
The discussion also highlighted parallels between Indian and Japanese culinary practices. Professor Jamuna Prakash, food consultant and former professor at Mysore University, highlighted how MSG can enhance the flavor of Indian curries, dals and vegetable preparations. The event explored natural sources of umami, such as tomatoes, mushrooms and cheese, which MSG enhances to deepen flavours.
Debunking MSG myths
One of the highlights of the event was the scientific classification of the safety of MSG. Professor Prakash explained that MSG is obtained from plant-based sources such as sugarcane, sugar beet and cassava through a fermentation process similar to the production of yoghurt. Addressing the misconceptions that still persist, he said: “MSG is synthesized from natural materials and is metabolized in the body like other nutrients. “It is completely safe even for pregnant women.” He also pointed out a fascinating fact: Breast milk is one of the richest natural sources of glutamate, highlighting its safety and nutritional value.

Sodium reduction with MSG
It was found that dishes using MSG used less salty sodium. With only 12% sodium compared to 39% in table salt, MSG allows chefs to reduce sodium by up to 40% without sacrificing flavor. This feature has even been recognized in national health strategies, such as Singapore’s campaign to promote low sodium alternatives.
The place of MSG in contemporary kitchens
MSG is not obsolete. His journey began in 1908 with the help of Japanese chemist Dr. It began when Kikunae Ikeda discovered the umami taste in kombu seaweed and identified glutamic acid as its source. Their findings led to the creation of MSG, a spice that revolutionized culinary practices by enhancing natural flavors.

Bridging cultures through umami
The common umami heritage in Indian and Japanese cuisines was celebrated at the event. Natural glutamate-rich ingredients such as peas, garlic, corn and potatoes were highlighted as a common theme. Underlining the spice’s role in global gastronomy, chef Ajay Chopra said, “Despite the liberal use of MSG, Japanese food remains one of the healthiest cuisines.”
The event brought together leading names in the culinary world, including Masterchef Ajay Chopra; Dhruv Oberoi, Executive Chef of Olive Bar and Kitchen; Vaibhav Bhargava, Joint Chief, CHO; Ravitej Nath, Co-Founder of Highlife and Corporate Chief and Director, Spice Lab, Tokyo; Veena Arora, The Imperial’s Consulting Chef; Director of the European School of Pastry and Culinary Arts, Dr. Chef Parvinder Singh Bali; Manish Sharma, Executive Chef, The Oberoi, New Delhi; and Sourish Bhattacharyya, Senior Advisor at We The Chefs.