Umami Dry Rub

MSG is safe – the FDA has classified it as “generally recognized as safe” for decades, and the “Chinese restaurant syndrome” scare from the 1960s has been thoroughly debunked by controlled studies. MSG occurs naturally in tomatoes, parmesan, mushrooms, soy sauce, and seaweed; the powdered version (Ajinomoto and Accent are the common brands) is simply the purified form. It delivers pure umami – the savory, meaty fifth taste – without adding salt, fat, or calories. If you’re uncomfortable using it, you can omit it and double the chicken bouillon powder, though you’ll lose some depth.

Most well-stocked grocery stores carry it in the spice aisle (Trader Joe’s, Whole Foods, and Sprouts all carry their own versions). It’s also widely available on Amazon and from specialty spice retailers like Penzeys. If you can’t find it, you can make your own: pulse dried shiitake or porcini mushrooms in a clean coffee grinder or blender until powdery. You’ll need about 4 dried shiitakes to yield 2 teaspoons of powder.

Whole spices retain their volatile aromatic oils for much longer than their pre-ground counterparts – pre-ground coriander, fennel, and rosemary lose roughly half their potency within 6 months of grinding. Grinding fresh in a coffee grinder or mortar and pestle releases those oils right before they go into the rub, which dramatically increases the intensity of the final blend. The tomato flakes are the most important to grind – you want them fine enough to coat meat evenly rather than rolling off in flake form.

Stored in an airtight container in a cool, dry place (a spice cabinet works), this blend keeps about 12 months at peak flavor. After that, it’s still usable but starts to lose intensity – you’ll find yourself needing more to achieve the same flavor. The MSG and bouillon powder can absorb humidity and clump in damp environments; if that happens, just break up the clumps with a fork before using.

For proteins: dust generously, let it sit at least 15 minutes (or up to 24 hours in the fridge for a dry brine), then cook. This rub is especially good on beef and pork – the umami amplifiers (MSG, bouillon, mushroom, tomato) double down on the meatiness. For roasted vegetables: toss with oil first, then sprinkle the rub on before roasting at 425°F (220°C). For popcorn or roasted nuts: add to melted butter and toss while still hot. Avoid using it dry on raw fish – the salt content draws out moisture too aggressively.

Not really – the lemon pepper, chicken bouillon, and MSG all contain sodium, so even omitting added salt would leave a blend with significant sodium content. If you’re strictly controlling sodium, this isn’t the right blend – the Mexican Seasoning Blend is more easily made salt-free since the salt is added separately and can be omitted. For lower-sodium use, just reduce the amount of rub you apply and finish with fresh herbs and lemon juice instead of more rub.