The Unlikely Comeback of MSG: A Flavor Enhancer Reevaluated MSG, or monosodium glutamate, has been a staple in Chinese cuisine for decades.
Its use has waxed and waned in popularity over the years, with some cooks swearing by its flavor enhancing properties and others viewing it as an artificial additive to be avoided.
Understanding MSG's Origins and History In 1907, Japanese chemist Kikunae Ikeda isolated glutamate from seaweed.