I use fish sauce. It is the same thing but doesn't affect people who are msg sensitive. A little goes a long way. One bottle will last a heck of a long time. I use it in anything I want to increase flavor in.
Yep! I love to use Golden Boy Fish Sauce, or add a couple mashed Anchovy Fillets to sauteed items, especially those that start with, " Saute the Garlic in EVOO until fragrant. "
Maggi Seasoning adds a great UMAMI punch taught to me by an Old German Lady Chef and Mentor...I would taste and say, " something missing here..." Chef Anne's response, " Needs a little MAGGI..." Anne said, " In Germany, it is very common to have Salt, Pepper and a bottle of Maggi on the home and restaurant table. " Maggi is Strong Stuff and intense. A couple of drops go a long way on the plate and a few Dashes enhances a whole Pot of Soup or Chili.
Our Italian friends knew that a grating of Parmaggiano Reggiano or Pecorino Romano adds a ton of Umami to any dish, but Seafood. Frankly, Although I would get beaten by my Sicilian Uncle, I strongly feel Parm Reggiano on Linguine and Clams or Scampi is DELICIOUS!!!
A great Thai Sauce similar to Maggi is Golden Mountain Seasoning Sauce. It's a Fermented Soy Based sauce. Golden Mountain Seasoning Sauce uses two flavor enhancers but no MSG. The flavor enhancers, seen on labels as I & G, are, disodium guanylate "produced from dried fish or dried seaweed" and used in conjunction with disodium-inosinate, from bacterial fermentation of sugars, create the taste of
umami. Add I & G with MSG and the combined action is many times the flavor enhancement of either alone.
I have not tried it but BRAGG'S Liquid Amigos is supposed to work magic as well...JJ