Homecooked Meals Made UMAMI-licious with Ajinomoto Umami Seasoning

January 30, 2013 by

For some people, cooking comes naturally and preparing sumptuous meals is easy even without taking culinary lessons. However, there are those who find preparing homecooked meals a real challenge. I am one of those culinary-challenged moms who got married with nary a kitchen skill then found themselves having to whip up nutritious food for the entire family. And it’s not even enough for the meals to be nutritious; they have to be delicious as well.

Fortunately, there are now a wide range of products available that help moms like me prepare meals that are tasty and packed with nutrients. One of our family’s favourite brands is Ajinomoto. From the popular AJI-NO-MOTO® Umami Seasoning, the brand now has plenty of other products to make meals more delicious.

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Last night, our dinner was made UMAMI-licious with these products from Ajinomoto: Aji-Ginisa Flavor Seasoning Mix Shrimp Flavor, So Quick Marinade, Crispy Fry Original, and Fres-C Powder Drink Mix.  I’m really no expert in the kitchen so I’m proud to have been able to cook dinner in less than an hour. This already includes all the washing and chopping of vegetables and meat AND washing the pots and pans used to cook the meals.

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First off was the Budget Pinakbet. Budget because it didn’t include any shrimp or pork to add flavour to the vegetables. What I used instead was a pack of AJI-NO-MOTO® Aji-Ginisa Seasoning Mix Shrimp flavouring. I added just a tiny dash of  AJI-NO-MOTO® Umami Seasoning for good measure. We already had tomatoes, okra and sigarilyas in our crisper so all I needed to buy from the nearby talipapa was a piece of eggplant and a slice of kalabasa. Since Aji-Ginisa is already a complete mix of panggisa spices, there was no need to use garlic and onions – saved me time chopping those two as well. 🙂 The cooked dish was good for 2-3 adults and the ingredients cost no more than 60 pesos. How’s that for a budget ulam?!

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Our other viand for dinner was the kids’ – and my – favorite Crispy Fried Chicken Wings. The chicken wings were marinated in AJI-NO-MOTO® So Quick Marinade for only 15 minutes. One tip I learned from watching a cooking show was to prick the meat before marinating it to ensure that the flavor seeps inside the meat. You can actually already cook the chicken after marinating it but my kids love breaded chicken so I used AJI-NO-MOTO® Crispy Fry Original breading mix to give our wings some crunch. I made sure to wipe off the marinade that sticks to the meat before coating it with the Crispy Fry so the chicken will not be too salty.  The six pieces of chicken wings, Ajinomoto So Quick Marinade, and Ajinomoto Crispy Fry breading mix all cost around 100 pesos.

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For dessert, we had Orange Pops and Jelly which I made while the kids were in school. It took me only about 10 minutes to turn Fres-C Orange, some sugar, and unflavored gelatine into this lip-smacking Fres-C Orange Jelly. All I did was boil a pack of unflavored gelatine in one liter of water, stir in one pack of Fres-C Orange powder and one-fourth cup of sugar, and pour the mixture into the molds. Once they were cool already, I placed them in the refrigerator. The kids couldn’t wait until dinner time to taste the Fres-C Orange Jelly and asked to have the small ones during snack time. Then they shared the big jelly with their Papa after our UMAMI-licious dinner.

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Last night’s dinner of pinakbet, crispy wings, and orange jelly cost us just a little over 200 pesos.   That’s just right within our budget.  Plus, it put smiles on the faces of my husband and two precious little kids.

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You really don’t have to be a chef to prepare meals that your family – especially the children – will enjoy eating. With the freshest ingredients and a little help from AJI-NO-MOTO® Umami Seasoning, you can have UMAMI-licious meals every day.

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This bottle has already made many homecooked meals UMAMI-licious!

Filed Under: Eat-Outs, Family Fun, Products We Love Tagged With: ,

Explore and experience umami at the AJINOMOTO® Umami Culinary Challenge 2013

January 22, 2013 by

Last year, Miriam College bagged the Umami Bowl and reigned supreme at the 3rd Umami Culinary Challenge where over 300 student-competitors vied for the much coveted awards.   This year, the 4th AJINOMOTO® Umami Culinary Challenge (UCC) promises to be more exciting with 450 students set to outdo each other’s culinary skills.  I can’t wait to see what UMAMI DISHES this year’s competitors will whip up!

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450 HRM and Nutrition students from 43 universities and colleges in Metro Manila and nearby provinces are set to showcase their culinary skills and mastery of the umami taste at the AJINOMOTO® Umami Culinary Challenge (UCC) 2013. The whole day event will be held on February 2, 2013 at Hall 2 of the SMX Convention Center.

Now on its fourth year, Ajinomoto Philippines Corporation has established UCC as the first of its kind, interschool, multi-category culinary competition that focuses on umami, the 5th basic taste alongside sweet, sour, bitter and salty. UCC is growing bigger each year. “We want more aspiring chefs to discover how deep understanding of umami effectively develop their skills to attain culinary excellence.” says Chef Russell Bautista, Project Head of UCC.

Contestants will be engaged in five (5) competition categories: 1) Umami Bento Meal, 2) Healthy Asian Umami Dish, 3) Best Filipino Umami Dish, 4) My own Umami Creation and 5) Umami Potter. Criteria for selecting the winning dishes are intensity of umami taste, culinary technique and creativity, dish preparation, plate presentation and Eat Well, Live Well.® Cooking, which refers to the integration of culinary skills and nutrition knowledge to create a delicious and nourishing umami dish.

Culinary luminaries like Chef Seiji Kamura (Executive Chef Mana Clinary Fusion), Chef Joey Herrera (ISCAHM Chef), Chef Ed Quimson (Chef Patron M Catering & Fine Foods), Chef Eugene Raymundo (Food stylist, part owner of Five Cows Restaurant and Kitch Café), Chef Babes Austria (Executive Chef, Taal Vista Hotel Tagaytay), to name a few, will serve as competition judges.

Foodies and other guests will enjoy seminars on food safety and food processing, umami cooking demonstrations, interactive booths from sponsors and other exciting activities. UCC also welcomes caterers and meat processors as the event is staged in partnership with the Food Caterers Association of the Philippines (FCAP) and the National Meat Inspection Service (NMIS). The AJINOMOTO® Umami Culinary Challenge 2013 is presented by Ajinomoto Philippines Corporation and sponsored by La Germania, Solane, Whirlpool/Fujidenzo and Masflex.

*Press Release from Ajinomoto Philippines Corporation 



Filed Under: Events, Family Fun, for DAD & MOM, Products We Love Tagged With: ,

Who reigned supreme in the 3rd UCC: Battle for the Umami Bowl?

January 26, 2012 by




Last January 20,  thousands of cooking enthusiasts flocked to the SMX Convention Center to witness the foremost culinary competition for aspiring Filipino chefs – The Ajinomoto 3rd Umami Culinary Challenge:  Battle for the Umami Bowl.

Over 300 student-competitors from universities, colleges, and culinary schools in Metro Manila and nearby provinces showcased their skills and shared the limelight with renowned culinary greats who graced the event as judges, speakers and cooking demonstrators.

Ms. Nancy Reyes-Lumen, who has served as the UCC Competition Director for three years, says that, “All in all, the UCC was, is and will always be a big “malinamnam success!”  Mainly because all participants go home with more knowledge in umami,  more confidence and added skills needed for global competitiveness.

The whole-day culinary event was capped by an Awarding Ceremony hosted by Suzi Entrata-Abrera.  Ms. Nora Daza, a Philippine Culinary Icon, was given special recognition by Ajinomoto Executives for her significant contributions in the Food Industry.  The President of Ajinomoto Philippines Corporation, Mr. Taro Fujie, also congratulated all the participants. 

Miriam College bagged the Umami Bowl Award for garnering the highest average score in major competition categories including the Umami Feature Writing Contest: Dr. Ikeda Award. The school brought home an Elba Kitchen Showcase on top of other prizes courtesy of AJINOMOTO PHILIPPINES CORPORATION.

Mr. John Paul Ventura of Jose Rizal University was awarded the Umami Master title after delighting the judges with his umami masterpiece which he named “Pan-Seared Salmon w/ Veggie Rolls and Micro Green Salad in Spicy Coconut Sauce”.

Other big winners are Lyceum of the Philippines Manila who topped the Umami Bento and Mystery Umami Ingredient categories. Centro Escolar University got the first place in the Amazing AJI-GINISA Race and the Umami Buzz Jeopardy Challenge. Trinity University of Asia came out first in the Prep, Shake and TakTakTak competition, De La Salle Araneta University won the Plate-My-Dish competition and Appetite Magazine’s Capture Umami Challenge (Food Photography Contest) while College of the Holy Spirit received the special award “Media’s Choice for Best Plated Umami Bento”. The top three (3) culinary schools that competed for the 5-Ingredient-Umami-Healthy Dish competition are: Global City Innovative College, American Hospitality Academy and MOST Institute Culinary School.

All winners in the Ajinomoto 3rd Umami Culinary Challenge received cash prizes, medals and various cooking implements from Ajinomoto and valued event sponsors namely Elba, Whirlpool/Fujidenso, PR Gaz, Meat and Livestock Australia, Masflex and Appetite Magazine. Other event partners are GMA 7, Philippine Daily Inquirer and PR Moms Network.

The winning participants may have bagged awards and brought home prizes, but I must say, even the spectators were winners in their own right as they were able to enrich their culinary knowledge.

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The Ajinomoto 3rd Umami Culinary Challenge: The Battle for the Umami Bowl

January 18, 2012 by

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300 aspiring Filipino chefs from 5 prestigious culinary schools and 29 universities and colleges will showcase their creativeness, innovativeness and culinary skills in a much-awaited culinary competition at the SMX Convention Center on January 20, 2012. 

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The Ajinomoto 3rd Umami Culinary Challenge: The Battle for the Umami Bowl is certainly an event to look forward to as there are more competing schools from Metro Manila and nearby provinces set to demonstrate their expertise in new and exciting culinary and non-culinary categories.  This multi-category competition will allow the participants to display their repertoire of skills.

Only the finest aspiring Chefs who will exhibit paramount culinary skills shall be awarded as winners through stringent screening by distinguished culinary luminaries.  Sandy Daza (Inquirer columnist and TV show host), Chef Babes Austria  (Executive Chef of Taal Vista Hotel  and former Executive Chef of Malacañang Palace), Chef James Antolin (Vice President of Pastry Alliance of the Philippines), Chef Day Salonga and Chef Mon Acosta (Chef Consultants for opening new restaurants), Nina Daza-Puyat (Editor in Chief, Appetite Magazine), Chef Seiji Kamura (Executive Chef and owner of Mogu Japanese Restaurant), Vicky Alejandrino, (Head of Quality Assurance and Commissary for the Pancake House Group), Chef Colin McKay (Executive Chef and owner of Sala Restaurant Group) and Tetta Arroyo (Travel and Food Writer) among others form the impressive line up of judges.

Aside from being able to watch these young cooks at work, you could also widen your knowledge from the various seminars that would be held during the event.  One of my favorite chefs, Chef Rosebud Benitez who I had the honor of cooking alongside with, will be there together with Chef Boy Logro, another favorite of mine, Chef Eugene Raymundo, and Chef Toto Efre.  You’ll definitely learn a thing or two from the new trends and techniques in cooking that they’ll be showing off.

Here’s a peek at the Umami Culinary Challenge last year: 

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Chef Seiji Kamura of Mogu Restaurant speaks to the student participants during the debriefing session of the Mystery Umami Ingredient competition, as Chef Colin McKay of Sala Restaurant Group and food blogger Anton Diaz look on.

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Chef Darin Epp speaks to the student contestants during the debriefing for the Umami Master 2011 Showdown. With him is Chef James Antolin, Vice President of the Pastry Alliance of the Philippines.

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The winning dish for the Umami Master 2011 Showdown – Macadamia nut crusted salmon served with dill cream quenelle mushroom duff on a bed of saffron potatoes and petite salad in wasabi jelly and tomato bonito coulis.

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The 2nd UCC Umami Bowl Champion – University of Perpetual Help Las Piñas 

This year’s Umami Culinary Challenge promises to bring you much more.  So, head off to the SMX Convention Center this Friday and expand your culinary knowledge.  Be there from 8am to 7pm and rediscover the 5th Basic Taste that is UMAMI.

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The Ajinomoto 3rd Umami Culinary Challenge is a collaboration of organizations which strongly support the development of the Philippine culinary scene, among them are Glutamate Association of the Philippines (GAP), Elba, Whirlpool/Fujidenzo, Masflex, PR Gaz, Meat and Livestock Australia, and Anvil Publishing and media partners GMA 7, Appetite Magazine, Philippine Daily Inquirer, Inquirer Libre and PR Moms Network.

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The Pleasant Savory Taste That Is Umami

December 1, 2011 by

I’m no chef nor have any years of experience in the kitchen.  I discovered the art of cooking only when I got married and had babies to feed.   It really wouldn’t be wise to feed young children breakfast fare every meal every single day.  So I really made an effort to learn how to whip up nutritious meals and snacks to ensure that my children grow up healthy.   It certainly was a huge effort for someone who has never cooked anything other than hotdog, bacon, fried chicken and other fried food!

Aside from my Mom’s invaluable advice and watching dozens of cooking shows,  my cooking style has been greatly influenced by my husband’s taste.  This includes the use of Ajinomoto Umami Seasoning to make our meals delicious and flavorful.  I was hesitant at first to use it in cooking because of the many negative effects I have heard about monosodium glutamate.  Upon reading more about it though, I have learned that glutamate is naturally occuring in meats and vegetables such as potatoes and tomatoes.  It is in fact lower in sodium content than table salt.

I have since used Umami seasoning in cooking and have also used other Ajinomoto products.  I was even fortunate enough to have been chosen as a Foodie Mom in Chef Rosebud’s Quickfire where we cooked my recipes featuring Aji-ginisa.

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My Quickfire Foodie Mom Recipe: Oatmeal Crusted Cream Dory with Garlic Baby Potatoes

Last November 22, Ajinomoto very generously gifted all attendees of the PMC 2nd Grand EB with giftpacks filled with their various products.   Aji-ginisa, Crispyfry, and Ajinomoto Umami Seasoning are staples in our pantry.  The rest of the products though I have never tried previously.

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Thank you Ajinomoto for these wonderful products!

Since receiving the gift pack, I have already tried Aji-Shio Garlic, Tasty Boy All Purpose Breading Mix, and So-Quick Chicken Marinade.  I used the Aji-Shio to season fish, the Tasty Boy Breading Mix and So-Quick Chicken Marinade (in separate occasions) for fried chicken.   The So-Quick Chicken Marinade was great!  It had the perfect blend of tanginess, saltiness and sweetness. It also saved me cooking time since I didn’t have to blend the marinade myself.  The Tasty Boy Breading Mix was a bit salty though for my taste.  You may want to add a little more flour or cornstarch to it to balance the saltiness.  The Aji-Shio is also to be used sparingly.  It is after all a seasoning meant to enhance the taste of the food and not to overpower it with flavor.

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