Question: What region of the world are crackers that contain sodium salt of glutamic acid as seasoning most commonly found?

Context articles: Glutamic protease
Isoglutamine
Pyroglutamic acid
Sodium bisulfate
Monosodium glutamate
Ponceau S
Disodium guanylate
Disodium glutamate
N-Methyl-L-glutamic acid
Fish cracker

Glutamic proteases are a group of proteolytic enzymes containing a glutamic acid residue within the active site.
 This type of protease was first described in 2004 and became the sixth catalytic type of protease.
 Members of this group of protease had been previously assumed to be an aspartate protease, but structural determination showed it to belong to a novel protease family.
 The first structure of this group of protease was scytalidoglutamic peptidase, the active site of which contains a catalytic dyad, glutamic acid (E) and glutamine (Q), which give rise to the name eqolisin.
 This group of proteases are found primarily in pathogenic fungi affecting plant and human.
Isoglutamine or α-glutamine is a gamma amino acid derived from glutamic acid by substituting the carboxyl group in position 1 with an amide group.
 This is in contrast to the proteinogenic amino acid glutamine, which is the 5-amide of glutamic acid.
Pyroglutamic acid (also known as PCA, 5-oxoproline, pidolic acid, or pyroglutamate for its basic form) is a ubiquitous but little studied natural amino acid derivative in which the free amino group of glutamic acid or glutamine cyclizes to form a lactam.
 It is a metabolite in the glutathione cycle that is converted to glutamate by 5-oxoprolinase.
 Pyroglutamate is found in many proteins including bacteriorhodopsin.
 "N"-terminal glutamic acid and glutamine residues can spontaneously cyclize to become pyroglutamate, or enzymatically converted by glutaminyl cyclases.
 This is one of several forms of blocked "N"-terminals which present a problem for "N"-terminal sequencing using Edman chemistry, which requires a free primary amino group not present in pyroglutamic acid.
 The enzyme pyroglutamate aminopeptidase can restore a free "N"-terminus by cleaving off the pyroglutamate residue.
Sodium bisulfate, also known as sodium hydrogen sulfate, is the sodium salt of the bisulfate anion, with the molecular formula NaHSO.
 Sodium bisulfate is an acid salt formed by partial neutralization of sulfuric acid by an equivalent of sodium base, typically either in the form of sodium hydroxide or sodium chloride.
 It is a dry granular product that can be safely shipped and stored.
 The anhydrous form is hygroscopic.
 Solutions of sodium bisulfate are acidic, with a 1M solution having a pH of around 1.
Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods.
Ponceau S, Acid Red 112, or C.I. 27195 (systematic name: 3-hydroxy-4-(2-sulfo-4-[4-sulfophenylazo]phenylazo)-2,7-naphthalenedisulfonic acid sodium salt) is a sodium salt of a diazo dye of a light red color, that may be used to prepare a stain for rapid reversible detection of protein bands on nitrocellulose or polyvinylidene fluoride (PVDF) membranes (Western blotting), as well as on cellulose acetate membranes.
 A Ponceau S stain is useful because it does not appear to have a deleterious effect on the sequencing of blotted polypeptides and is therefore one method of choice for locating polypeptides on Western blots for blot-sequencing.
 It is also easily reversed with water washes, facilitating subsequent immunological detection.
 The stain can be completely removed from the protein bands by continued washing.
 Common stain formulations include 0.1% (w/v) Ponceau S in 5% acetic acid or 2% (w/v) Ponceau S in 30% trichloroacetic acid and 30% sulfosalicylic acid.
Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate (GMP).
 Disodium guanylate is a food additive with the E number E627.
 It is commonly used in conjunction with glutamic acid (monosodium glutamate, MSG).
Disodium glutamate, abbreviated DSG, (NaCHNO) is a sodium salt of glutamic acid.
 It used as a flavoring agent to impart umami flavor.
"N"-Methyl--glutamic acid (methylglutamate) is a chemical derivative of glutamic acid in which a methyl group has been added to the amino group.
 It is an intermediate in methane metabolism.
 Biosynthetically, it is produced from methylamine and glutamic acid by the enzyme methylamine—glutamate N-methyltransferase.
 It can also be demethylated by methylglutamate dehydrogenase to regenerate glutamic acid.
Fish crackers are deep fried crackers made from fish and spices that serve as flavouring.
 The crackers also mixed with tapioca flour and/or sago flour as the main ingredients and the salt, sugar and MSG as seasonings.
 Fish crackers can be found in Southeast Asia and East Asia.
 However, they are more varied and commonly found in Indonesia and Malaysia.