MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. This was first prepared by Japanese biochemist Kikunae Ikeda, who was seeking to isolate and duplicate the savory taste of kombi, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends and rounds the perception of other tastes. It is particularly popular in Japanese and Chinese cuisine.