It is common in Japanese foods, particularly kombu, a type of sea vegetable similar to kelp, and in bacon and monosodium glutamate (MSG), which Ikeda isolated and patented.

• 这种味道就是谷氨酸盐，它广泛存在于日本食物中，特别是昆布（一种类似于海菜的海藻）、熏肉和味精中。池田教授分离出了这种物质并获得专利。