Kikkoman Corporation, Tokyo, Japan, calls its new wheat gluten-derived flavor enhancer NFE-S. A company scientist in that country developed the product's process by employing Kikkoman's fermentation technology along with the microorganisms used to make its regular soy sauce. In doing so, a wheat gluten fermentation process was developed that results in a product extremely rich in naturally-occurring glutamic acid.
Rest assured, although the process is all-natural, the finished ingredient has a higher glutamic acid content than even traditional soy sauce.