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味の素は人間が美味しいと感じるグルタミン酸の結晶・・つまりこの世で一番うまい丼は・・味の素丼！炊き立てご飯にささっと味の素をかけて完成！？以下Grok

Infographic table in Japanese titled Ajinomoto facts and production method, listing components like sodium L-glutamate at 99 percent, water at less than 0.1 percent, and other details including MSG content of about 1/3 in Chinese cabbage and bonito stock, with sections on production and components.

Last editedOpens edit history9:08 PM · Nov 5, 2025

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