Monosodium glutamate is a major ingredient in many seasonings, but we use no MSG in any of our dishes.
Developing appealing menus that bring out ingredients' real flavor
Much doubt surrounds the use of seasonings such as monosodium glutamate (which HUGE classifies as a chemical seasoning), and various views on its pros and cons can be found in both scientific literature and rumor.
However, compared to salt or oil, MSG is not subject to strict provisions or special regulations across the restaurant industry as a whole regarding usage amounts or physical effects. This is probably because many people just have a vague feeling that MSG is bad for them or wish to avoid it where possible because it is not a natural ingredient.
Similarly, the reason why we reject chemical seasonings is not because we think that they are bad for people.
After considering how to make more of ingredients' true tastes and how to help people enjoy their natural flavors, we decided to try avoiding chemical seasonings, which are an easy way of adding a certain level of taste. That's why we completely eliminated chemical seasonings and their key component MSG from the ingredients we use, including in processed and imported foods.
Many people may feel that flavor is lacking from some of the processed foods they are accustomed to, such as bacon, sausages, spicy cod roe, and dressings. However, what they are tasting is the real flavor of the ingredients, and our aim is to keep developing even more appealing and tastier dishes.
Please note that we also use no synthetic coloring, except in some imported ham.