Make every day an umami day for your family with the new AJI-NO-MOTO Umami Seasoning 9-gram pack.

This new pack is perfect for three dishes, which allows you to experience the goodness of umami during breakfast, lunch and dinner. With AJI-NO-MOTO Umami Seasoning, the only seasoning that provides you the purest taste of umami, all your dishes will be savory and delectable. Umami is the fifth basic taste alongside sweet, sour, bitter and salty.

At only P2.00 each, the new 9-gram pack offers you more value for money because it contains more than double the amount of the old 4.3-gram pack which retailed at P1.00 each. Now it’s time to treat your family to an entire day of umami-rich meals with AJI-NO-MOTO Umami Seasoning 9-gram pack.


½ tablespoon butter
1/3 cup sliced tomatoes
1/3 cup sliced onions
¼ teaspoon (1 gram) AJI-NO-MOTO UMAMI SEASONING
4 eggs, beaten
¼ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
1/2 teaspoon (2 grams) AJI-NO-MOTO UMAMI SEASONING
1/2 tablespoon butter

1. SAUTE.  Melt butter in a pan. Sauté© tomato and onions until wilted. Sprinkle ¼ teaspoon AJI-NO-MOTO UMAMI SEASONING. Set aside.
2. MIX. In a bowl, beat eggs, milk and the sauté©ed tomatoes and onions.
3. PASARAPIN. Sprinkle salt, pepper and ½ teaspoon AJI-NO-MOTO UMAMI SEASONING.
4. PRITUHIN.  In a separate pan, melt butter then add the egg-mixture. Cook until done.
Makes 4-6 servings

Lunch: PINAKBET (Stewed Vegetables in Shrimp Paste)

1 tablespoon cooking oil
2 tablespoons chopped garlic
¼ cup sliced onions
1 tablespoon shrimp paste
½ cup sliced pork liempo
1 cup sliced ampalaya
1 cup cubed squash
1 cup sliced eggplant
1 cup diagonally sliced okra
1 ½ cups water
½ teaspoon (2 grams) AJI-NO-MOTO UMAMI SEASONING
¼ cup crushed chicharon

1. SAUTE. Heat oil in a pan. Sauté© garlic, onions and shrimp paste. In low heat, add pork liempo and sauté© for 3 minutes.
2. BOIL.   Add ampalaya, squash, eggplant, okra and water. Cover and boil under medium heat for 5 minutes until done.
4. SERVE. Top with crushed chicharon and serve hot.
Makes 4-6 servings

Dinner: CHICKEN TINOLA (Chicken in Clear Ginger Broth)

1 teaspoon cooking oil
2 tablespoons garlic, minced
1/4 cup onions, sliced
1 teaspoon ginger, crushed
½ kilo chicken thigh, halved
1 liter rice wash
1 cup papaya
1 cup sili leaves
1 ½ teaspoons iodized salt
½ teaspoon AJI-NO-MOTO Umami Seasoning
1. SAUTE. Heat oil in a casserole. Sauté© garlic, onion and ginger in oil until golden brown. Add chicken and sauté© for another 3 minutes
2. BOIL. Add water and let boil for 15minutes Add papaya. Let boil for 15 minutes Add sili leaves.
3. SEASON. Add iodized salt and AJI-NO-MOTO Umami Seasoning.
4. SERVE HOT. Remove from fire. Keep warm and serve.
Makes 4-6 servings