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In today's lecture,I'm going to talk about Monosodium Glutamate,or MSG, as it's more commonly known.
在今天的課上，我將要講解一下味精，或者說是更為大眾所知的MSG。
Now,MSG as you probably know, is a flavour enhancer which is used particularly in Chinese and Japanese cooking.
如今，正如你們所知，MSG是一種常被中國和日本用于烹調的增味劑。
Today I am going to explore why it is so popular in these cuisines and, more importantly,how does it enhance the flavour of food?
今天我將要探究一下為什么味精在烹飪中如此流行。更重要的是，為什么它可以增加食物的味道。
The main reason why MSG is more commonly used in Japanese meals is tradition.
味精常用于日本菜的主要原因是傳統。
For many thousands of years the Japanese have incorporated a type of seaweed known as kombu in their cooking,
數千年以來，日本將一種叫做海帶的海草加入了他們的烹調，
as they discovered it had the ability to make food taste better.
因為他們發現海帶能夠使食物嘗上去更好吃。
