How It's Made: MSG, Fish Sauce, Soy Sauce – The Truth About Umami

How It's Made: MSG, Fish Sauce, Soy Sauce – The Truth About Umami | THE PROCESS

#umami, #msg, #fishsauce, #soysauce, #howitsmade

How msg is made, fish sauce fermentation, and soy sauce fermentation all create the same target: glutamate-driven umami. In this video, we reveal the truth about umami by tracing three completely different production paths that end with the same savory signal.

You’ll see how MSG is produced through controlled industrial fermentation and purification, why fish sauce takes months to years as enzymes and microbes break proteins into amino acids, and how soy sauce relies on koji to unlock flavor before aging, pressing, and pasteurization. Along the way, we clear up the “MSG myth,” compare sodium vs flavor impact, and explain why umami feels like “completeness” in food. Subscribe for more factory science.

00:00 – One Molecule, 2,000 Years: Umami
01:09 – MSG: Misunderstood
07:33 – Rome’s Fish Sauce Umami
14:30 – Soy Sauce Engineering
21:22 – Why Umami Works

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