AUG 26 DISPATCH 006 MSG: The Ingredient That Changes Everything
and why you've been using it wrong
Okay, we need to talk about MSG.
Not the scary-chemical-that-gives-you-headaches bullshit. Not the racist "Chinese Restaurant Syndrome" propaganda from the 60s. But actual MSG—the ingredient that separates good cooks from great ones.
Here's what most people get wrong: They either fear it completely or dump it on everything like it's fairy dust. Both approaches miss the point.
MSG isn't magic. It's science. And once you understand the science, you can wield it like the precision instrument it actually is.
First, Let's Kill the Myth
MSG is literally just sodium + glutamate. The glutamate is an amino acid that exists naturally in tomatoes, parmesan, mushrooms, and BREAST MILK. Yes, you read that right. Your first food had MSG in it. You've been chasing that high ever since.
The whole "MSG is bad for you" thing? Complete horseshit. Started by one sketchy letter to a medical journal in 1968 that blamed Chinese food for some dude's headache. No studies have ever proven it. The FDA says it's safe. Every legitimate scientist says it's safe. Meanwhile, we're out here eating Doritos (loaded with MSG) without a second thought.
You know what gives you a headache after Chinese takeout? The bottle of wine you drank with it. Trust me, I've done the research.
And so has the CLEVELAND CLINIC.
What MSG Actually Does
Here's the thing nobody explains properly: MSG doesn't make things taste like MSG. It makes things taste more like themselves.
Tomatoes taste more tomatoey. Beef tastes beefier. Eggs taste eggier. It's like turning up the clarity on flavor—not adding a new layer, just making what's there more defined.
It hits the middle of your tongue (try it, I'm serious) and creates this coating sensation that makes your mouth water. That's umami. The fifth taste. The one that makes you take another bite even when you're full.
But here's what most people get wrong: More isn't better. MSG is about precision, not abundance.
The Strategy, Not the Shotgun
I used to think MSG was like salt—just season everything with it. Wrong. Dead wrong.
MSG is about identifying the dishes that need depth, that are missing something you can't quite name. It's about restraint and intention. It's about understanding which foods actually benefit from that umami boost and which ones are better left alone.
The Golden Ratio
For every teaspoon of salt, use 1/4 teaspoon MSG. Maximum. Often less. This isn't about bombing your food with umami. It's about finding the frequency that makes everything else sing.
Where MSG Actually Matters
SCRAMBLED EGGS This is where I tell everyone to start. The MSG binds with the proteins as they coagulate, creating this creamy richness that has nothing to do with cream. Add it with your salt before cooking. Your mind will be blown.
GROUND MEAT Burgers, meatballs, meat sauce—anything with ground meat benefits from MSG. It amplifies the meaty flavor without making it taste artificial. Mix it directly into the meat with your salt.
ROASTED VEGETABLES But only the hearty ones. Brussels sprouts, cauliflower, mushrooms—vegetables that can handle deep flavor. Delicate greens? Skip it. You'll overwhelm them.
BROTH-BASED SOUPS Not cream soups. Not bisques. But your chicken noodle, your pho, your ramen—these are built for MSG. Add it early so it has time to meld with the other flavors.
MARINADES This is the secret weapon move. MSG in a marinade doesn't just season the surface—it penetrates. Especially for tougher cuts that need all the help they can get.
Where MSG Doesn't Belong
ANYTHING ALREADY RICH IN GLUTAMATES Tomato sauce with parmesan? Skip the MSG. Mushroom risotto? Already there naturally. Anything with soy sauce? You're covered.
DELICATE PREPARATIONS Your ceviche doesn't need MSG. Your simple salad doesn't need MSG. Your perfectly ripe tomato with salt and olive oil definitely doesn't need MSG.
SWEET APPLICATIONS Just no. I don't care what anyone says about salted caramel. Keep MSG away from your desserts.
The Test That Will Convert You
Make two batches of scrambled eggs. Exactly the same way you always make them. But add 1/4 teaspoon MSG to one batch along with your usual salt.
Taste them side by side.
The regular eggs will taste like eggs. Fine. Good even.
The MSG eggs will taste like the eggs you remember from that perfect breakfast you had that one time. They'll taste richer without adding richness. More egg-like without adding eggs.
This is the difference between using MSG as a crutch and using it as a tool.
The Brands That Matter
Ajinomoto - The OG. The little red-capped bottle. Available literally everywhere, even Kroger.
Ac'cent - Same thing, different package. Your grandma probably has this in her spice cabinet and doesn't tell anyone.
Trader Joe's Mushroom Seasoning - This is just MSG with mushroom powder. For people who want to use MSG but can't admit it to themselves yet.
Just get the Ajinomoto. It's like $4 for a bottle that will last you six months.
The Advanced Moves
Once you understand the basics, you can start getting creative:
THE FINISHING SPRINKLE A tiny pinch of MSG mixed with flaky salt as a finishing touch on grilled meats. Not cooked in, just on top. The heat activates it just enough.
THE COMPOUND BUTTER Mix MSG into softened butter with herbs. Melt it on steaks, vegetables, bread. This is how restaurants make you think they're better cooks than you.
THE SECRET WEAPON MAYO Whisk a tiny pinch into your mayo before making sandwiches. I'm talking 1/8 teaspoon for a whole cup. Subtle but transformative.
The Rules
Start with less than you think you need. You can always add more. You can't take it back.
Let it cook. MSG needs time to integrate. Don't just sprinkle it on at the end and expect miracles.
Balance it. MSG amplifies. If your dish is already salty, the MSG will make it taste saltier. Adjust accordingly.
Respect the ingredient. This isn't about masking bad food. It's about making good food great.
Your Assignment
This week, buy MSG. Put it in a labeled container next to your salt.
Choose ONE dish to experiment with. I recommend scrambled eggs because the difference is immediate and undeniable.
Use the ratio: 1/4 teaspoon MSG for every teaspoon of salt.
Then come back and tell me what clicked for you. Because once you understand how to use MSG correctly—not as a crutch but as a tool—you'll understand something fundamental about how flavor actually works.
The Bottom Line
MSG isn't about making bad food taste good. It's about understanding that umami is a fundamental taste, just like sweet or salty, and learning when and how to deploy it.
The best cooks in the world use MSG. They just know when to use it and when to leave it in the bottle.
Now you do too.
Next week: COME TO JAPAN WITH ME……. paid subscribers will receive full access to my Japan Maps and Neighborhood guides.
P.S. — Seriously, try the scrambled eggs thing. Then DM me your mind-blown reaction. I live for those messages.