(2차년도) Korea and Korean Diaspora Through Food and Culture_3주차 5차시

Session Overview

This session delves into the history and impact of Ajinomoto, a Japanese invention introduced to Koreans in the 1910s, revolutionizing Asian cuisine with the discovery of Umami taste.

Ajinomoto: The Fifth Taste

• Umami taste was discovered by the Japanese, adding a fifth taste to human society derived from boiling proteins like fish, meat, soybean, Wakame, or Miyeok.

• Introduced in 1909 by the Japanese company Ajinomoto to Japan and later to Korean colonies during the colonial period.

• Popularized in Southeast Asia including Korea through aggressive marketing strategies by Ajinomoto.

Impact on Korean Cuisine

• Advertisements in 1920s and 30s showcased Ajinomoto's ability to enhance flavors in Korean dishes, particularly stews and soups.

• Post-colonial era saw a challenge for Koreans as trade relations with Japan were severed, leading to efforts to produce their own version of Ajinomoto.

Evolution of Miwon and Dashida

• In 1956, Im Daehong established Miwon in South Korea, exporting it to other Asian countries. Daesang emerged as a prominent food company.

• Companies like Cheil Jedang and CJ entered the market producing Dashida which dominates South Korean markets today.

Food Delivery Industry

• Food delivery industry traces back to colonial times with an advertisement showcasing popular restaurant takeaways using bicycles for delivery.