Instant noodles typically contain three flavour enhancers: the infamous MSG (typically at 97%), and the much more expensive disodium inosinate at 1.5% and disodium guanlytate also at 1.5% to make up the century. Taken together these make up a "super salt", something that keeps us hungry for processed food. But it doesn't have to be this way. A high-sodium diet should be able to coincide as much with broccoli as pre-fried ramen. After years of on-and-off searching, I at last dangle my saltiest parts into this cauldron of opinions and expert knowledge: whence can consumers acquire these rare salts? Can they be synthesised out of baking soda or angry tears? Hungrily yours, in moutwatering anticipation of your vastly superior knowledge of the connections between Nissin and boiled carrots.

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    There's nothing wrong with MSG, it's naturally occurring in soy products, ketchup, mushrooms and more.
    – GdD
    Commented Apr 27 at 19:14
  • It might not be disodium inosinate, but inosinic acid is in a lot of fermented and dried seafood products (fish sauce, oyster sauce, bonito flakes, etc). You might also look for ‘instant fashion powder’ if you have a store that sells Japanese stuff.
    – Joe
    Commented Apr 27 at 22:58
  • You have a typo in the tag name "guanylate".
    – jogloran
    Commented Apr 28 at 2:17
  • @GdD – I am of the school that agrees. Commented Apr 30 at 14:46
  • @jogloran – thank you for spotting "gwan-lye-tate" – that is shameful, and I wholeheartedly apologise to all mystified or mislead. Commented Apr 30 at 14:49

1 Answer 1


Wikipedia says they're made through fermentation. You can find DI/DG mixes on Amazon. Ajinomoto sells 1-kg packs (~1000 servings) of MSG/DI/DG for food service use. If you get friendly with an Asian restaurant, maybe they'll resell you a bag.

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