Stories
A passion for life drives us forward. By unlocking the power of amino acids, Ajinomoto Group contributes to greater wellness for people worldwide. Explore our untold stories of becoming a solution-providing group of companies for food and health issues.
From manga to manger: gyoza take France by storm
What leaps to mind when you think of France? Fine wine and perfume? Paris’s iconic fashion houses? Or maybe those endless varieties of cheese? Chances ...
Eating habits start young: getting kids out of the classroom, onto the farm and into the kitchen
You probably remember hearing your parents say at the dinner table, “Eat your broccoli, it’s good for you!” Parents in Japan may say, “Eat your ...
How to eat for success: program for athletes benefits everyone
“I won’t be able to jump if I put on weight.” For years, this false belief caused one top female figure skater to severely restrict ...
Japan’s daily cuppa: forest management fuels coffee industry
Worldwide, Japanese green tea is more popular than ever as a beverage and food flavoring. But while Japan might seem a nation of tea drinkers, ...
Stirring the emotions with umami: the rise of a young Korean-American chef
There is a taste from home that Nick Lee will always remember – one that connects his past and his future. It is also a ...
Nurturing tomorrow’s champions: vaulting to new heights
What makes a champion? Many sports fans might say raw talent plays the biggest role in creating heroes on the field, track or pitch. But ...
Savoring plant-based foods: umami served at FNCE 2019
By now we’ve all heard that eating more plants is better for our health. Recently, a succession of often-overlooked vegetables – kale, Brussels sprouts, and ...
Food for thought: learning to live with a rare disease called PKU
A few days after bringing their newborn son home, David and Lynn Paolella received a call from the hospital. Initial screening suspected that their baby ...
The taste of history in the USA: stirring umami into the melting pot
As a teen, Sarah Lohman cooked early American recipes over a wood-burning stove. Her mother suggested the part-time job in a local museum would be ...
Waste not, want not: renewable biomass reduces CO₂ emissions
The burning of fossil fuels—oil, coal, and natural gas—to generate electricity releases carbon dioxide locked in the ground into the atmosphere. These CO₂ emissions contribute ...
Confronting the “silent killer” with a little umami: how to achieve salt reduction
Whenever you visit your doctor, you are certain to have your blood pressure checked. The reason is simple: high blood pressure can lead to heart ...
Taste you can hear: teaching children lifelong healthy eating
Everyday we’re bombarded with sounds: car horns, crosswalk signals, emergency vehicle sirens—not to mention people talking on their phones and those ubiquitous text notifications. Not ...
46 Stories