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About Us 2019-08-02T02:53:47+00:00

Our History

Ajinomoto Shared Value

The Ajinomoto Group sprung from a desire to improve human nutrition and health using umami. In 1908, Dr. Kikunae Ikeda identified glutamic acid, an amino acid found in kombu kelp broth (dashi). He named this taste “umami” and patented a method of manufacturing umami seasoning. Entrepreneur Saburosuke Suzuki II later marketed the umami seasoning AJI-NO-MOTO®. The Ajinomoto Group has since continued their work by addressing global social issues across the value chain through a wideranging business portfolio focused on food and AminoScience. The world today faces various challenges of varying proportions. Among those, the Ajinomoto Group has identified global sustainability, food resources, and healthy living as the three issues that the 21st-century human society is facing and that it has a responsibility to address through its business. In the FY2014–2016 Medium-Term Management Plan, the Group sets out actions to help resolve these issues with the unique business specialties focused on food and amino acids, and at the same time, to accelerate its business growth. All business activities should add both economic and social value. Going forward, the Ajinomoto Group believes all operations must seek to create and optimize “shared value,” or economic and social value combined. We call this Ajinomoto Group Creating Shared Value (ASV), and consider it to be the very core of operational activities. The Ajinomoto Group believes actively pursuing ASV will help in the quest to become a “Genuine Global Specialty Company.”

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