The MSG is where the flavor comes from.

味就是这味道源泉。

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

但有一次，有一盆纯味。

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

味常用于日本菜主要原因是传统。

But what does this have to do with MSG?

但这和味有什么关系呢？

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

好了，请在下方评论你对味看法吧。

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

1908年至1956年，日本开对味进行商业开发，以一种缓慢又昂贵提取方式获得味。

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

在我们开之前，我们都知道味吗？

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

按需磨碎味，快速混合所有香料，第二种调料就完成了。

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

正是为了追求这种浓感，在 1908 年人们发明了味。

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

但如果你想来点咸，进食味致死需要整整一公斤。

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，这可是主要调味料，再加点味增加滋味。

The other one had salt pepper and MSG.

另一个有盐、胡椒和味。

MSG is a mixture of two simple molecules.

味是两种简单分子混合物。

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

味，对我来说不仅仅是渴。

Dehydrated scallion, and I'm sure there's some nice MSG in there.

脱水大葱，我敢肯定里面有一些不错味。

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

第一次不是很好， 但后来味开了。

So the question is, can you improve the flavor of your food by just adding MSG seasoning?

那么问题是，你能通过添加味进行调味来改善食物味道吗？

M.S.G. It's terrible for you. Plus, I ate it.

味吃多了不好 另外 我吃掉了。

We're gonna put our bonito, our kombu, also gonna put, ah, MSG, I love it.

我们要放我们鲣鱼，我们海带，还要放，啊，味，我喜欢它。

Because it just tasted a little bit off but maybe it's just 'cause I knew but I don't think it was.

因为它尝起来味道有点不太对，可能是因为我知道了没味，但我不认为这是原因。