Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site harvard.ARPA
Path: utzoo!watmath!clyde!bonnie!akgua!mcnc!decvax!genrad!grkermi!panda!talcott!harvard!sasaki
From: sasaki@harvard.ARPA
Newsgroups: net.cooks
Subject: Re: MSG (in Japanese food).
Message-ID: <185@harvard.ARPA>
Date: Mon, 10-Jun-85 17:56:22 EDT
Article-I.D.: harvard.185
Posted: Mon Jun 10 17:56:22 1985
Date-Received: Sat, 15-Jun-85 06:57:08 EDT
References: <5319@tekecs.UUCP> <1262@hammer.UUCP> <5602@ucla-cs.ARPA> <783@gloria.UUCP> <397@mtxinu.UUCP> <354@sdcc12.UUCP>
Reply-To: sasaki@harvard.UUCP (Marty sasaki)
Organization: Harvard Science Center
Lines: 15

> In raw fish?? In rice??

No, not in raw fish, and not in plain rice. But there is MSG in most
Japanese soy sauce. Soy is used to season almost everything including
raw fish.

MSG is used in sushi, and most tempura batters. My mother even put MSG
on broiled meat and fish (in the same way others would use salt and
pepper).
-- 
----------------
  Marty Sasaki				net:   sasaki@harvard.{arpa,uucp}
  Havard University Science Center	phone: 617-495-1270
  One Oxford Street
  Cambridge, MA 02138