Monosodium g.

Forty-eight—that is the average number of times instant noodles are consumed by an Indonesian in a year.

Introduced to Indonesia in the late 60s as an “emergency” meal, the instant noodle quickly rose through this nation’s culinary ranks. This easy-to-prepare dish is often regarded by many as comfort food.

Today, over 20 instant noodle companies are competing for consumers’ ever-demanding taste buds. While recipes differ from each brand, a single ingredient is likely to contribute to this meal’s success.

What is the secret? Many say it is monosodium glutamate.