The Secret Ingredient To Amazing BBQ Flavor Originated In Japan

Japanese barbecue, known as yakiniku, is more than just a meal. It's a lively, communal experience where diners grill bite-sized cuts of meat and vegetables over charcoal or a grill. Think yakitori (grilled chicken skewers), tsukune (chicken meatballs), or yaki-onigiri (grilled rice balls). All of these barbecue favorites wouldn't be the same without their sauces and marinades, which impart a distinct, umami-rich depth that complements the smoky grill flavor. To get to the bottom of what makes Japanese barbecue so irresistible, Food Republic consulted Maricel Gentile, chef and owner of Maricel's Kitchen and author of "Maricel's Simply Asian Cookbook." Her scoop? The secret ingredient for perfect barbecue is actually one of the most misunderstood ingredients: MSG.

MSG, short for monosodium glutamate, is a go-to flavor enhancer celebrated for its unique savory, umami kick. It's a secret ingredient that makes Wendy's chili taste so good, and it can be used to spice up cocktails or simply dissolved into sauces and marinades. As Gentile explains: "Tare, which is a versatile sauce for yakitori or yakiniku, is built on layers of soy, sake, mirin, and sugar. A touch of MSG in the blend heightens the savory notes, making the grilled chicken or beef taste fuller and more balanced." The key here is restraint: A little MSG goes a long way. Its role is to simply enhance the qualities of a dish that are already delicious on their own. "It is not the star, but it quietly deepens the sauce, much like adding a pinch of salt brings sweetness out of a dessert," Gentile explained.

MSG is incorporated in countless dishes to add an extra kick of umami, from stir-fries and soups to everyday condiments. It even occurs naturally in tomatoes. "MSG is powerful because it directly enhances umami, the fifth taste," Maricel Gentile explains. The other four basic tastes are sweet, sour, salty, and bitter. Umami, which means "delicious savory taste" in Japanese, is known to represent rich, meaty flavors. By enhancing umami, MSG pairs seamlessly with Japanese barbecue because "barbecue already has smoky, sweet, salty, and sometimes spicy notes. MSG ties those together and makes the savory flavors linger longer on your tongue," Gentile explained. "When [grilled] over fire, MSG helps balance the natural char with a rounded savoriness." In this sense, MSG doesn't just amplify taste — its real magic lies in creating harmony, bringing smoky, sweet, salty, and spicy elements into balance, and letting the natural flavors of barbecue shine at their peak.

Adding MSG to your sauces or marinades is simple, but it's important to remember that MSG is a strong ingredient, and heavy use can quickly overpower a dish. Gentile recommends: "Start with just a pinch, about ¼ teaspoon per pound of meat or per cup of sauce, then adjust. In rubs, it works best mixed with salt so it disperses evenly. In marinades and sauces, dissolve it into the liquid so it blends in quietly." If used correctly, MSG draws out a subtle savoriness that takes the flavor profile of your next Japanese barbecue to a whole new level.