I never really knew how to cook growing up.
My Papa and Mama are both excellent cooks that we kids were contented to just sit by the table and wait for our delicious ulam to be served to us every meal time. So, when I got married and had kids, I really had a hard time in the kitchen.
I often joked that it’s a good thing my husband knows how to cook or else we’ll go hungry. Lol.
But lately, I’ve been stepping out of my comfort zone and been braving the kitchen. I started with our daily meryenda. From leche flan to biko to yema cakes. I also started experimenting with our ulam. Just a couple of nights ago, I served meatballs and misua soup for dinner. That I made from scratch. I’ve never been so proud of myself haha!
I maybe a little late in getting comfortable in the kitchen, but hey, I’m slowly getting there.
That is why I’m amazed at how kids and young adults nowadays are so much into cooking. I guess technology play a role in all this. It’s now easy for new cooks to search online for cooking videos or check out ‘food hacks’ to be able to come up with any dish they want that they can, in turn, show off on social media.
Perfect examples are young celebrities like Kathryn Bernando and Liza Soberano who both enjoy cooking for their loved ones. The two 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.


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.
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.
I’m quite curious with Omurice, something that I can easily prepare for my kid’s breakfast. Will make this one this coming weekend 😀

Omurice – Japanese inspired meal composed of rice and omelet

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

 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
Ajinomoto Philippines Corporation (APC) is an affiliate of Tokyo-based Ajinomoto Co., Inc. Established in 1958, APC lives by its promise to provide consumers products that will always give the delicious taste to healthy and nutritious meals as embodied in APC’s slogan Ajinomoto® “Eat Well, Live Well.®” APC’s complete line of quality food and seasoning products are produced by international affiliates and local toll manufacturers using Ajinomoto’s license, quality standards and technological expertise. APC’s products include AJI-NO-MOTO® Umami Seasoning, Ajinomoto® Brand Ginisa Flavor Seasoning Mix, AJI-SINIGANG® Cube, Ajinomoto® Brand Chicken Powder, PORKSAVOR® All-in-One Seasoning Mix, CRISPY FRY® Breading Mix, CRISPY FRY® SEASONED CRUMBS®, TASTY BOY® All Purpose Breading Mix, AJI-SHIO® Seasoning Mix and “amino Fres-C” Instant Drink Mix.

2 thoughts on “Ajinomoto: Kathryn and Liza's Kitchen Best Friend”

  1. I know how to cook but not really as good as my partner. Haha! I also use Ajinomoto sometimes on my dish but Im usually contented with salt and pepper.

  2. I tried cooking a few times when I was living alone in Thailand. I remember that my first try in cooking adobong pork was a success. The succeeding adobo is not as stellar. Naka-tsamba lang yata ako.
    Nowadays, I just let my wife cook. Mas magaling sya sa akin eh.

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