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If David Chang is correct, then basically anything fermented has relatively large amounts of naturally occurring MSG. Presumably, the more proteinaceous the stuff being fermented, the more MSG. I wonder how many MSG sensitive people have a big bottle of soy sauce in their fridge, so they can add a splash of liquid MSG to basically anything they want to taste good. I just took a straight spoonful for the first time ever, and yeah, that's a big salty dose of mushroomy meaty cheesy awesomeness.