'KBS Special '100 Years of the Broth War' ■ In 1907, a mysterious powder that shook the world was invented in a laboratory in Japan. This powder, sold throughout Japan under the name 'Ajinomoto', was the world's first seasoning. Ajinomoto, which could easily add flavor at a low price, took over Joseon's tables in 1910. We visited Japan's Ajinomoto Company and heard about its sensational popularity and groundbreaking sales strategy at the time. In 2011, seasoning is stimulating the taste buds of people around the world, beyond Asia. What is the secret of the seasoning that has captured the tongues of people around the world? ■ When did we start enjoying anchovy broth? One late night in 1891, Japanese fishermen arrived in Gujora, Geoje Island. The reason they came to Joseon was none other than anchovy fishing. Gujora's gillnet fishing, which produces two-thirds of Korea's anchovies, is a method of boiling anchovies in the sea on large vessels, and it was a fishing method introduced by the Japanese at that time. Before the Japanese came to Gujora, Koreans did not enjoy anchovy broth. It is claimed that the reason they started making broth with fishy anchovies was due to the Japanese fishing policy. We heard the truth hidden in anchovy broth. ■ Why do Koreans like beef broth? The secret of beef broth This is a story published in a magazine in 1929. It is a sad story of a young man from Seosan who sold all his fields to eat seolleongtang because he was so captivated by its taste. Our people’s love of beef broth is also recorded in a Japanese record from 1909. He recorded the excellence of ox head soup in a book called Joseon Manhwa. According to the Bukhak Ui of Park Je-ga during the Joseon Dynasty, Koreans ate a lot of beef at that time. Why are Koreans crazy about beef broth? The reason can be found in the savory taste of Ajinomoto that shook Joseon 100 years ago. ■ Liberation came, but our taste buds were not liberated. The War of Umami, Miwon VS Mipoong Even after the import of Ajinomoto was halted after the liberation, domestic seasoning production continued. This is because many people have already become accustomed to the taste of seasoning. Daesang Miwon and Cheil Jedang Mipoong, which competed fiercely, taking 1st and 2nd place in sales among numerous seasoning products. Their fierce war that was not known, from the competition for gifts to the uproar of fights. We met employees from the 1960s and 1970s when the competition between Daesang and Cheil Jedang was at its fiercest. ■ The global war targeting your tongue. The soup war is still ongoing. There is a special food company in San Diego, USA. This company, which discovered the receptors on the tongue that detect specific tastes, invented a flavor enhancer that can maximize the taste in small quantities. This company, which exclusively distributes flavor enhancer technology to global food companies, holds over 200 food patents. In the seasoning market that is developing day by day, what kind of seasoning will we be eating in the future? However, some are raising concerns. David Kessler, former commissioner of the U.S. Food and Drug Administration (FDA), expressed concern about the modern taste addicted to savory flavors. A Japanese restaurant emphasizes the natural taste of natural ingredients and makes soup stock right in front of the customers. On the one hand, there is a return to natural ingredients, and on the other hand, there is an evolution of artificial seasonings. The world war that unfolds in a bowl of soup is still going on. #soup #broth #seasoning