Debunking MSG, $20 Strawberries & Nutella

TL;DR

MSG subtly enhances umami in complex dishes, Japanese $20 strawberries are genuinely superior but overpriced imports, and Nutella's longer ingredient list reflects stricter labeling laws, not recipe changes.

Key Points

• 1.MSG must be balanced against salt to taste fair. Use roughly one-quarter the amount of table salt alongside MSG, since MSG contains far less sodium — comparing equal amounts just makes the salt version taste overwhelmingly salty.
• 2.Blind triangle taste tests showed mixed MSG detection results. Family members correctly identified the MSG-enhanced sample in some tests (fried rice, soup) but not others, and several preferred the non-MSG versions, especially for mac and cheese.
• 3.MSG perception is personal and context-dependent. Scientific studies confirm people detect MSG at different thresholds; dissolved in water it tastes sour and unpleasant, but in protein-rich dishes it boosts umami — though those raised without it may dislike the effect.
• 4.The $20 strawberry is a real Japanese variety called Tochi-aika, not just hype. Grown through selective crossbreeding (no GMO), graded for symmetry and sweetness, and sold in LA as an import — the same variety cost about $1 USD per strawberry in a Tokyo supermarket.
• 5.Japan's premium fruit culture is driven by geography and competition. Mountainous terrain limits farm size, so farmers maximize quality over quantity; there are 300+ registered strawberry varieties across prefectures, with one prefecture even operating a strawberry research institute.
• 6.Nutella's recipe has not changed since 1964; only its labeling has. Michele Ferrero's son fixed the formula — reduced hazelnuts, added milk powder and palm oil — and EU regulations introduced over decades now require ingredients listed by weight, allergen highlights, compound ingredient breakdowns, and nutrition panels, making the list appear much longer.
• 7.Longer ingredient lists today reflect legal transparency, not more additives. Compound ingredients (e.g., chocolate chips must list their own sub-ingredients), enriched flour disclosures, and emulsifier requirements all inflate label length — though flavourings and deactivated enzymes are still exempt from full disclosure.