 Japanese cuisine originally used broth made from kombu (kelp) to bring up the umami taste in soups.Manufacturers, such as Ajinomoto, use selected strains of "Corynebacterium glutamicum" bacteria in a nutrient-rich medium.The bacteria are selected for their ability to excrete glutamic acid, which is then separated from the nutrient medium and processed into its sodium salt, monosodium glutamate.