CJ Anchovy Dashida (Fish Stock) 300G

MSG is the sodium salt of glutamic acid, one of the most common naturally occurring amino acids. If you can eat tomatoes and aged steak you're not allergic. This product is great to add extra depth to soup and stews and is a staple in the Korean community. 'Monosodium glutamate symptom complex', originally described in 1968 as the 'Chinese restaurant syndrome' is a myth backed by lack of scientifc research and cultural bias.

If you are looking for an anchovy powder to make fish/seafood flavor then this is the one, especially if you want that Unami seafood flavor/smell. I think this stock powder does have some msg but not a lot . I am quite sensitive to msg that I can’t eat at any of the typical Chinese and Vietnamese restaurants that use msg in their food, especially the Vietnamese pho soup. I would normally get a migraine after eating at these place within hours; but with this brand, I don’t get migraines unless I was really dehydrated that day and on tons of coffee ( which is also triggers migraine). I normally use this powder for Asian-styled soup. Helps cut down the cooking time a lot, especially if you don’t have time to cook there broth from pork bones, chicken bones, or such like the traditional Asian methods. Even if I use the instant pot, it still take at least a minimum of 30 minutes plus. I admit that if you don’t like that fishy smell then this might not be the one for you. Of course it would be cheaper to get this at a Korean store, but 300g should last for awhile if it’s just one person. I usually use about 1 teaspoon for about 3-5 cups of water, depending on how flavorful you want your broth.

So easy to use. Highly recommended for any soup which requires kelp stock

I mainly use this for making the soup base when making traditional Korean food such as soft tofu soup! It adds an extra layer of complexity to the soup base, giving it a great meaty and salty taste to it. I use about 1 tablespoon for 1.5 cups of water.

Magisches Pulver

My always go to product for the soup base.