Proteolysis of soybean protein produces constituent amino acids that impart an umami taste that enhance the relatively dull taste of soybean by itself. Soy protein contains a substantial amount of glutamate, the salt of which is known as MSG or monosodium glutamate, a popular ingredient used by food manufacturers to improve the taste of their products. The umami effect of MSG itself is one-dimensional; however the umami taste of miso is multi-dimensional because of the myriad of different amino acids and fermentation products present.