The main reason why MSG is more commonly used in Japanese meals is tradition.

常用于日本菜的主要原因是传统。

Should taste terrific. Tons of garlic, pepper, and soy sauce, no MSG.

道应该很棒。加了大量的大蒜、胡椒和酱油，有。

The other one had salt pepper and MSG.

另一个有盐、胡椒和。

But one time there was like, this basin of pure MSG.

但有一次，有一盆纯。

The MSG is where the flavor comes from.

就是这道的源泉。

Monosodium glutamate is really bad for your health.

真的对的健康有害。

The chile oil packs a fervid, MSG-like punch - it was the only one that made me sweat.

辣椒油有一股浓烈的、类似的冲击力，这是唯一把我辣出汗的辣椒油。

But if you're feeling salty, you need to consume a whole kilogram of MSG to die that way.

但如果想来点咸的，进食需要整整一公斤。

Oh, and if you are making these kind of smashed or bashed cucumber salads, a little sprinkle of MSG.

哦，如果在做这种捣碎或拍打的黄瓜沙拉，撒一点。

I'm also adding a generous glug of soy sauce as our savory foundation enhanced by a sprinkle of msg.

然后多倒一些酱油，这可是主要调料，再加点增加滋。

Pound the MSG if you need, quick mix, and that is good to go.

按需磨碎，快速混合所有香料，第二种调料就完成了。

From 1908 until 1956, glutamate was produced commercially in Japan by a very slow and expensive means of extraction.

1908年至1956年，日本开始对进行商业开发，以一种缓慢又昂贵的提取方式获得。

All right, so comment down below on your thoughts on MSG.

好了，请在下方评论对的看法吧。

Chasing this rich flavor is what led to MSG's invention in 1908.

正是为了追求这种浓郁的口感，在 1908 年人们发明了。

Before we start anything, do we all know about MSG?

在我们开始之前，我们都知道吗？

But what does this have to do with MSG?

但这和有什么关系呢？

MSG is a mixture of two simple molecules.

是两种简单分子的混合物。

No one comes in with monosodium glutamate!

人会带着进来！

MSG, for me it's not just I feel thirsty.

，对我来说不仅仅是口渴。

It wasn't very good the first time, but then the MSG kicked in.

第一次吃的时候就不太好吃， 然后的效果就上来了。