日本食ブームとUMAMI/昆布だしと池田菊苗博士の発見/グルタミン酸・イノシン酸・グアニル酸の相乗効果/硬水と軟水で変わるだし文化/味の素と昭和のお歳暮習慣/MSG論争と中華料理店症候群の誤解/MSGの安全性を科学的に確認/化学調味料という言葉の影響/発酵から生まれる自然な調味料/ワールドうま味フォーラムとユーモラスなMSGピザ/今も残るMSG不安と誤解を解く鍵うまみインフォメーションセンター https://www.umamiinfo.jp/what/attraction/safety/味の素社長インタビュー （日本経済新聞）https://www.nikkei.com/article/DGXMZO43960400Z10C19A4000000/
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