Ajinomoto Philippines Corporation (APC) shared their vision for the Philippines’ at Eat Well, Live Well Towards a Better Tomorrow, a media forum held last September 20, 2023 at Shangri-La The Fort.

The event, hosted by multi-hyphenate power mom Iya Villania Arellano, was held as part of the company’s 65th anniversary celebration and brought to light how APC aims to be a significant ally of Filipinos for many more decades to come in terms of advancing proper nutrition and sustainability.

From the discovery of umami – the fifth basic taste which paved the launched on AJI-NO-MOTO® Umami Seasoning in 1909, the Ajinomoto Group has grown to be the word’s leading maker of amino acids with operation based 36 countries and regions worldwide.

Its first landing in the Philippines was in 1958 and since then, the company has become a staple in Filipino household kitchen making delicious meals with products such as such as Ajinomoto Ginisa Flavor Seasoning Mix, Crispy Fry® breading mix, and Sarsaya® oyster sauce to name a few. Leveraging its amino science expertise, Ajinomoto has helped hundreds of thousands of Filipinos cook more flavorful—and more nutritious—meals.

“Since the discovery of umami, the journey of Ajinomoto Group to contribute to the well-being of society has begun.The original aspiration captured with our corporate slogan “Eat Well, Live Well” remains true to present times.”, shared by APC President Koichi Ozaki.

Mr. Koichi Ozaki, APC President

One highlight of the event was the “The Umami Experience” where media guests were treated to a sensorial sampling of umami-rich foods to appreciate its difference from the other basic tastes like sweet, sour, salty, and bitter.

In line with Philippines nutrition challenges, which was the focal message of keynote speaker Miss Eloisa Villaraza, Nutritionist-Dieticians Association of the Philippines (NDAP) president, a fireside talk on power of nutrition followed suit. This was participated by Dr. Jansen Calalan – lifestyle medical doctor, Debbie Fajarda RND – registered nutritionist-dietician and APC Nutrition Advancement Manager, Roann Co – APC General Manager for Corporate Planning and Public Relations and Chef Sau del Rosario – renown chef.

Opening the segment on sustainability was a special message from Mr. Crispian Lao, President of the Philippine Alliance for Recycling and Materials Sustainability (PARMS). This was followed by presentation from APC Chief Sustainability Officer Ernie Carlos detailing APC’s roadmap towards more environmentally responsible practices.

“As the global movement towards sustainable and equitable development accelerates, companies are faced with the challenge of adopting their own sustainable initiatives. At APC, guided by the Ajinomoto Group Creating Shared Values ASV) Principles, we see this as an opportunity to foster environmental stewardship among Filipinos in order to build sustainable communities.” – shared by E. Carlos.

Closing out the forum was a presentation by APC Research and Development Department Head Madelin Dofiles on the unique value of Ajinomoto’s technology in terms of food ingredients contributing to the advancement of food industry’s health and wellness and sustainable procurement.

Ajinomoto Philippines Corporation has cemented its place in Filipino lives by being a trusted partner in our kitchens for 65 years. With new plans coming up to help Filipinos not only achieve better health through nutrition, but also live in a healthier environment, APC is setting the stage for even stronger years to follow.

Seasoning products are essential for making tasty food. AJI-NO-MOTO® Umami Seasoning is well loved by millions of Filipino households and has been a kitchen staple through the years providing deliciousness meals with just a simple Tak Tak Tak.

As a solution-providing company doing its part in shaping a more sustainable future, Ajinomoto Philippines Corporation (APC Group) is proud to launch a new milestone – the iconic AJI-NO-MOTO® Umami Seasoning 45g, seasoning in paper packaging.

This shift to paper packaging provides consumers with an alternative to plastic. AJI-NO-MOTO® Umami Seasoning 45g’s paper packaging is made from a natural and renewable paper material that can be planted, grown, harvested, and replanted. The paper that the APC Group uses is certified by the Forest Stewardship Council (FSC), a leader in sustainable forestry.

“We, at Ajinomoto, hope that the new paper packaging inspires homemakers and consumers to make everyday lifestyle choices that they and future generations can be proud of. We invite everyone to join us in our journey of taking small steps for sustainability because we believe that working together creates a big difference,” says APC Group Chief Sustainability Officer Ernesto Carlos.

Creating a greener future

The new paper packaging is part of APC Group's roadmap of providing solutions that help address social issues such as environmental sustainability. Its Ajinomoto Global Sustainability Goal has two targets by 2030: to extend the healthy life expectancy of one billion people and reduce its environmental impact by 50%.

APC Group has a comprehensive sustainability program that includes sustainable procurement of raw and packaging materials, plastic waste reduction - ensuring none are leaked out to landfills, reduction of food loss and waste by means of improving operation efficiencies and converting edible waste to feeds or fertilizer, and reduction of greenhouse gas emission by using solar power energy in the factory.

The launch of AJI-NO-MOTO® 45g paper package is a tangible effort of Ajinomoto’s commitment for zero plastic waste by 2030.

Empowering lifestyle change

AJI-NO-MOTO® Umami Seasoning brand ambassador Iya Villania – Arellano shared her view as consumer advocating responsible earth-friendly consumption, “We cannot go through a single day without having an impact to the environment.  I am glad that other than making delicious and healthy food for my family, I am also contributing to the reduction of plastic waste with the new AJI-NO-MOTO® Umami Seasoning in paper packaging.   Let’s be part of the solution by being a responsible consumer.  One small step at a time can make a big difference.”

“Using seasoning that is both healthy for the family and for the planet helps in shaping a greener future for generations to come. This is part of the APC Group’s ‘Eat Well, Live Well’ promise, which believes that meaningful and thoughtful initiatives can make an impact on the health and well-being of Filipino families,” ends APC General Manager for Public Relations Roann Co.

For more information about the APC Group’s sustainability initiatives, visit ajinomoto.com.ph. The new paper-packaged AJI-NO-MOTO® Umami Seasoning 45g is available in the nearest stores and official online shops of APC Group.

The current increases in food prices contribute to the problem in accessing sufficient nutrition and healthy food choices in Filipino households. With higher prices across different commodities, homemakers now face a greater challenge in budgeting while they strive to prepare nutritious and delicious dishes to help safeguard the health of the family, especially the kids.

“We, at Ajinomoto, understand the struggles that parents face nowadays. In our own way, we hope to extend help by sharing thoughtful recipes that take into consideration the health and budget of the family,” shares Ajinomoto Philippines Corporation (APC Group) General Manager Corporate Planning and Public Relations Roann Co. “We aim to provide solution and equip homemakers with knowledge on preparing affordable, delicious and well-balanced meals for their kids and loved ones.”

The following delicious and nutritious recipes are not only easy to prepare but also sure to fit the budget, including AJI-NO-MOTO® Umami Seasoning 11g and Aji-Ginisa® 8g which remain to be the most affordable seasonings in the market at Php 3.00 SRP.

Tokwa Bites Meal

Tofu is rich in protein and calcium. Not only it is affordable alternative but also a healthy version of meat balls. Prepare a soft and crunchy Tokwa Bites meal for lunch in 3 easy steps: mix, fry, and serve. You only need half pack (11g) A JI-NO-MOTO® Umami Seasoning to bring out its flavors. Try the recipe here at home!

Potato Egg Sandwich

You can make a healthy Potato Egg sandwich for breakfast or merienda which requires little time and ingredients. Potatoes and bread are rich in carbohydrates for energy while tomatoes are rich in vitamin C which for immunity. Season with half pack (11g) AJI-NO-MOTO® Umami Seasoning for savory deliciousness. Learn the full recipe here.

Sauteed Corned Beef with Potatoes and Veggies

Sauté, season, and serve – this easy-to-remember recipe. Beef is rich in protein while Baguia beans and sitsaro are rich in fiber beneficial for proper digestion. Season with one pack (8g) AJI-GINISA® Flavor Seasoning Mix and you’re good to go! Serve a nutritious meal today with our cooking guide here.

Chicken Lomi Meal

New way to cook lomi by adding common Malunggay vegetable which is packed with vitamins and minerals like Vitamin B and C, Iron, and Calcium. Season with one pack (8g) AJI-GINISA® Flavor Seasoning Mix to complete its flavor! See full recipe here.

APC Group’s brand promise of Eat Well, Live Well provides Filipinos with ways to serve nutritious meals. "We believe that eating well and living well does not have to be expensive. We hope that through our affordable products and health initiatives at Ajinomoto, we get to help parents in bringing about a well-balanced diet at home amid these challenging times," said Co.

For more delicious, nutritious and affordable recipes, visit www.cookmunitybyajinomoto.com.ph

The kitchen used to be a scary place for young people and cooking was a daunting task reserved for mothers and household helps. But technology played a role in guiding people around the kitchen. Nowadays, new cooks search online for cooking videos or check out “food hacks” to be able to produce any dish they want that they can, in turn, show off on social media.

Young celebrities Kathryn Bernardo and Liza Soberano also enjoy cooking for their loved ones. They are the newest tandem to endorse AJI-NO-MOTO® Umami Seasoning. Apart from what can be found in the Internet, Kathryn and Liza became more confident cooks because they can rely on a brand of seasoning to make delicious home-cooked dishes by bringing out the natural goodness of food. Experienced cooks or kitchen newbies can make AJI-NO-MOTO® their best friend in the kitchen – an ally in serving nourishing and enjoyable dishes for the whole family.

The new AJI-NO-MOTO® TV Commercial features three (3) dishes to show the versatility of the product in making all kinds of dishes delicious. Among the dishes are the Omurice, a Japanese-inspired meal composed of rice and omelet, Kathryn’s Adobong Puti recipe, a different take on the classic adobo without soy sauce and the all-time favorite comfort food Beef Nilaga.

AJI-NO-MOTO® can be widely used in a variety of dishes because it has no smell or specific flavor of its own and can therefore be used to enhance the original flavor of food. This is a safe and quality product that is made from natural crops like sugar cane, corn or cassava and manufactured through the natural process of fermentation. AJI-NO-MOTO® enhances taste of food by providing umami taste. Umami is the fifth basic taste also described as rich, savory and ‘malinamnam’ derived from food rich in glutamate like tomatoes, cheese, mushrooms, ham and seafood.

Mommies, here are the ingredients and the procedures of the three (3) dishes; Omurice, Adobong Puti and Beef Nilaga.
OMURICE

INGREDIENTS:

Rice Mixture: 1½ tbsps vegetable oil ¼ cup garlic, peeled, minced ¼ cup onions, peeled, minced ½ cup ground pork ½ cup frozen carrots ¼ tsp ground black pepper 2 cups cooked rice, short grain 1 teaspoon soy sauce 1 teaspoon AJI-NO-MOTO® Umami Seasoning Egg Mixture: 1 tablespoon vegetable oil 3 pieces eggs, small, beaten 1/8 teaspoon pulverized black pepper 1/2 teaspoon AJI-NO-MOTO® Umami Seasoning 1/8 teaspoon iodized salt

PROCEDURE:

Rice Mixture 1.Heat oil in a pan, sauté garlic and onions for one (1) minute over low heat. 2.Add ground pork and cook until brown. 3.Add carrots and black pepper. 4.Add rice and stir-fry for another minute over medium heat. 5.Add soy sauce, mix well. 6.Sprinkle AJI-NO-MOTO® Umami Seasoning and mix well. 7.Remove from fire, mound the rice on plate then set aside. Egg Mixture 1.In a bowl, beat the eggs until the whites and yolks are well combined. 2.Add pulverized black pepper. 3.Sprinkle AJI-NO-MOTO® Umami Seasoning, mix well. 4.Heat oil in a pan and fry the egg mixture. 5.Remove fried eggs out of the pan and mold it well on top of the rice. 6.Serve with catsup.

Makes 2-4 servings

Nutrition Information: Calories 457 Carbohydrates 44g Protein 14g Fats 25g
ADOBONG PUTI

INGREDIENTS: ½ kilo chicken, adobo cut ½ cup vinegar 1/3 cup garlic, peeled, crushed 1 piece bayleaf, crushed ¼ teaspoon peppercorn, cracked ½ cup water ½ cup cooking oil for deep frying 1 teaspoon AJI-NO-MOTO® Umami Seasoning 1 tablespoon refined sugar 1 teaspoon iodized salt

PROCEDURE: 1. Combine chicken, vinegar, garlic, bayleaf, peppercorn and water in a pot. 2. Let boil and lower heat. Simmer until tender. 3. Drain the chicken pieces from the broth. 4. Heat oil in another pan and deep fry chicken pieces. Return to the broth. 5 .Simmer until liquid has been reduced to half. 6. Sprinkle AJI-NO-MOTO® Umami seasoning and sugar. Simmer for one (1) minute. 7. Add salt and mix well. 8. Serve hot.

Makes 4-5 servings

Nutrition Information: Calories 461 Carbohydrates 5g Protein 18g Fats 41g
NILAGANG BAKA

INGREDIENTS: 2 ½ liters water 1 teaspoon black peppercorns 2 pieces onion, medium-size, chopped ½ kilo beef shank, cut into serving pieces 2 pieces corn, cut into five per piece of corn 2 pieces potatoes, medium-sized, peeled, quartered ½ piece small cabbage, quartered 1 ½ teaspoons AJI-NO-MOTO® Umami Seasoning 1 tablespoon iodized salt

PROCEDURE: 1.In a casserole, put 2½ liters of water; add peppercorns, onions and beef. 2.Boil beef until tender. 3.Add corn and potatoes; boil for 2-3 minutes. 4.Add cabbage, mix well. 5.Sprinkle AJI-NO-MOTO® Umami Seasoning and simmer for 30 minutes. 6.Add salt and mix well. 7.Serve hot.

Makes 4-5 servings

Nutrition Information: Calories 195 Carbohydrates 21g Protein 21g Fats 3g

AjiPanda™ is a 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.

Ajinomoto’s new campaign, which also features teen queen Kathryn Bernardo, presents the benefits of its dependable brand of seasoning to a new generation of cooks and food lovers.

AJI-NO-MOTO® comes from sugar cane, corn or cassava and is manufactured through the natural process of fermentation. 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.

Remember that AjiPanda™, your best friend in the kitchen, will help work wonders in your cooking so that you can share many happy meals with your family. Visit http://www.ajinomoto.com.ph/AjiPanda for healthy and delicious recipes.

The foremost culinary competition for aspiring Filipino chefs dubbed as ”the Ajinomoto 3rd Umami Culinary Challenge (3rd UCC): Battle for the Umami Bowl”, welcomed thousands of visitors at the SMX Convention Center last January 20, 2012. The annual event was a big success as it features over 300 student-competitors from universities, colleges and culinary schools in Metro Manila and nearby provinces. Giving credence to the affair are renowned culinary greats who graced the event as judges, speakers and cooking demonstrators.

Photo from the Umami Culinary Challenge

Food journalist, television host, culinary researcher, and Filipino food promoter, Ms. Nancy Reyes-Lumen, served as the UCC Competition Director for three (3) years. She said “The Umami Culinary Challenge (UCC) continues to be the “first base” for HRA and culinary school students in the field of cooking competitions. The UCC gives them the confidence and added skills they need to be globally competitive. Thus, the trend continues for UCC to combine the elements of fun and competitiveness with education and knowledge in umami. Win or lose, the participants walk away with a big smile and a healthy mind. All in all, the UCC was, is and will always be a big “malinamnam success!”

Photo from the Umami Culinary Challenge

The highlight of the whole day event is the Awarding Ceremony hosted by Ms. Suzi Entrata-Abrera. Ajinomoto Executives opened the program with a special recognition to Philippine Culinary Icon, Ms. Nora Daza, for her significant contributions in the Food Industry. Mr. Taro Fujie, President of AJINOMOTO PHILIPPINES CORPORATION, gave his welcome remarks to congratulate all participants. Wild cheers and applause met Ms. Sarah Geronimo’s memorable performance as the Popstar delivers inspiration and motivation to all guests and 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”.

Photo from the Umami Culinary Challenge

Other big winners are Lyceum of the Philippines Manila as it 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.

Recently, my correspondent, who also my youngest brother Jefferson Montas went to attend the Umami Culinary Challenge in MOA.


Nowadays, we heard the bad effect of MSG in our body but why a lot of people still using this kind of ingredient in our food. It has been a sort of "culture" that a lot of Filipino people add MSG to make our food taste really delicious.

Is MSG safe? Yes. Research in Europe, the United States and Asia clearly shows that MSG used in prepared foods or as a condiment is safe for humans of all ages.


MSG has been safely used as a food ingredient since the early 1900's. It is one of the most thoroughly tested of all food ingredients, with hundreds of scientific studies confirming its safe and effective use. MSG's safely has been repeatedly affirmed by regulators and scientific agencies around the world.

MSG (monosodium glutamate) is an Umami seasoning which gives the Umami Taste in food. The word umami comes from the Japanese words umai (delicious) and mi (taste) and can be recognized in English as rich and savory, and in Filipino as "malinamnam" or "malasa".

Though its 3rd year that Umami hold this kind of challenge, this is the first time that I as a blogger cover this kind of event. It was really exciting, why? because it's all about food. I love cooking...very much...well as a mommy and a wife, i should know how to cook.

Every time there is an opportunity that I can cook, I really cook with love...ehem...because of the busy life...sometimes my mother cook for us...but I want to do it for my kids and for my husband..

As I read all the write ups, I learned more about the food that hopefully Ican serve it to my family...

Here are some of the pics during the Umami Challenge in SM Mall of Asia.




This event was judge by an impressive line up of judges from various fields related to food.  So they are the ones who are responsible for picking out the winners of the challenge.  Renowned culinary luminaries include: Sanday Daza (Inquirer columnist and TV show host), Chef Babes Austria (Executive Chef of Taal Vista Hotel and former Executive Chef of Malacanang Palace), Chef James Antolin (Vice PResident of Pastry Alliance of the Philippines), Chef Day Salonga and Chef Mon Acosta (Chef Consultants for opening new restuarants), 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.

The Ajinomoto 3rd Umami Culinary Challenge is a collaboration of organizations which strongly support the development o 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 together with media partners GMA7, Appetite Magazine, Philippine Daily Inquirer, Inquirer Libre and PR Moms Network.