Chemical seasonings are the siblings of white sugar
Nuka Bijin uses amino acids for flavoring, which are so-called chemical seasonings.
Sugarcane juice is boiled down and crystallized to make raw sugar, which is then separated into the sweet components that make up white sugar and molasses (impurities = mineral components) .
The raw material for the seasoning is glutamic acid, an amino acid that gives umami flavor and is extracted from molasses.
Even though it has the word "chemical" in it, it is not a compound like a medicine, so please do not have a negative image of Ajinomoto.
Chemical seasonings are cheap and easy to use because they can add umami flavor, but the seasoning can be monotonous.
When cooked by a skilled cook , Japanese cuisine can be complex in its seasoning , as it uses a wide variety of umami ingredients such as kelp, dried sardines, bonito flakes, shiitake mushrooms, etc.
When making pickled vegetables at home, rice koji and other ingredients are added to these Japanese dashi ingredients, creating a unique flavor that is unique to each household.