AJI-NO-MOTO® had always been a household name when we talk about making food flavorful. But do you know how AJI-NO-MOTO® is being made?
AJI-NO-MOTO® comes from sugar cane, corn or cassava and is manufactured through the natural process of fermentation. The makers assure the consumers that this product is safe, convenient and effective in making food taste delicious.
This is because it is simply free glutamate, the most common among amino acids (the building blocks of protein). It provides the taste of umami to food in the same way that sugar adds sweet taste or salt adds salty taste to food.
But what is umami? Umami, is the fifth basic taste alongside sweet, sour, bitter, and salty. It is the savory, rich and full taste we often experience in meat, seafood, cheese, tomatoes and mushrooms.
Consider the delightful composition of chicken, green papaya and malunggay in tinola or the medley of cheese, ham, pepperoni, tomatoes, green and red bell peppers on top of a pizza. The combinations and layers of these glutamate-rich ingredients make dishes very delicious and enjoyable.
Ajinomoto’s new campaign features AjiPanda™ – the cute panda icon that conveys someone shy, caring, happy and loyal. It personifies how a humble pack or bottle of AJI-NO-MOTO® Umami Seasoning fills the role of “Your Best Friend in the Kitchen” by offering an ever-reliable way of bringing out the natural goodness of food. With Aji-Panda is the teen queen Kathryn Bernardo who presents the benefits of the seasoning to a new generation of cooks and food lovers.
To further help the moms and the kitchen aficionados within all of us, these Pinoy Umami coffee table book and recipe book contain 100 Pinoy Umami recipes to celebrate the 100 years of AJI-NO-MOTO® Umami Seasoning. You’ll be amazed with all the captivating photos, recipes, and extensive research done to incorporate the historical development of the umami as well as the traditional dishes from all over the country.
Visit http://www.ajinomoto.com.ph/AjiPanda to know more about AJI-NO-MOTO® Umami Seasoning and the healthy and delicious recipes where you can use it.
I use Ajinomoto Crispy Fry for fried chickens! A favorite kid’s baon at school! 🙂
We usually use Crispy Fry and Ginisa Flavor Mix! Gusto ko rin try those recipes sa Pinoy Umami Recipes book!! 🙂
Crispy Fry is a family favorite in our home. Aji-No-Moto really makes food taste better. 🙂
I’m so happy I got these! I’m planning to use the Crispy fry on Saturday.
I love ajinomoto. I always use breadings and bread crumps.
it’s a household brand, i think we all practically grew up with it. Hehe! i love how they have evolved thrpugh the years and came up with a lot of variations in their brands. Thumbs up! Aji-no-moto!
My mom always has an Ajinomoto products on her kitchen. I grew up using it too. I don’t think I can cook without it.
Ajinomoto products is definitely my bestfriend in cooking! Especially Tasty Boy! 😛
I’m so happy because I got this also from Ajinomoto. We use ajinomoto specially my papa… I already use the Aji-shio garlic for fried rice yesterday, so nice 🙂
until i got the gift pack too, i was not aware that Crispy Fry is one of their products. I don’t pay too much attention kasi sa company name. but i’m glad to know that they have other items pa pala na i’m not familiar with. =) will try it one by one.
We always use crispy fry and tasty boy. Thanks to those, our fried chicken is always yummy.
Umami is something we haven’t learned in our Science subject in school. Perhaps, soon, this can be integrated in our Science learning, too! I grew up in a household that used Ajinomoto seasoning. I want to try their other products, too.
Same as the others, I grew up in a household who used Ajinomoto. But right now since my inlaws have high blood etc, they are not allowed to use any flavorings anymore. Great post though!
I love that coffee table book! Is it for sale too?