Conscious Cooking: Ten Creative Recipes Full of Umami to Reuse Flavorful Ingredients

São Paulo, September 2025 – On September 29th, the world turns its attention to one of the greatest challenges of our time: food waste. The International Day of Awareness of Food Loss and Waste, recognized by the United Nations (UN), invites reflection on the social and environmental impacts of food waste, a problem that goes beyond the kitchen and is directly connected to the principles of ESG (Environmental, Social and Governance). Reducing waste means helping to combat hunger, minimizing greenhouse gas emissions, and encouraging more conscious consumption habits.

Taking advantage of this date, it’s important to keep in mind that sustainability also combines with cooking and flavor. With creativity and planning, it’s possible to transform forgotten ingredients in the refrigerator into delicious, nutritious, and affordable dishes. With this in mind, the Umami Portal, a website that brings together recipes that highlight the fifth taste of the human palate, has compiled dishes that emphasize the full use of food and rely on umami as an ally in enhancing flavors and reducing sodium intake.

Check out ten recipes below that combine creativity, flavor, and sustainability:

STUFFED ZUCCHINI WITH LEFTOVER RICE

Preparation time: 30 minutes
Yield: 5 servings
Developed by: Portal Umami

Ingredients

• 2 tablespoons of TERRANO® Extra Virgin Olive Oil
• ½ teaspoon of salt
• ½ teaspoon of AJI-NO-MOTO®
• 2 large zucchini, cut into 10 slices (800 g)
• ½ cup of leftover cooked rice
• 1 tablespoon of chopped parsley leaves and stems
• 3 slices of chopped mozzarella cheese

Preparation method

1. In a small bowl, combine the TERRANO® Olive Oil, salt, and AJI-NO-MOTO®. Place the zucchini in the air fryer basket, with the pulp facing upwards. Brush with some of the seasoned TERRANO® Olive Oil and place in the preheated air fryer (200 degrees) for 15 minutes, or until the zucchini pulp is golden brown.
2. Remove from the air fryer and, using a fork, remove some of the pulp, leaving the base filled and forming a cavity.
3. Transfer the pulp to a medium bowl, add the rice, parsley, and cheese, and mix. Place in the zucchini cavity, brush with the remaining seasoned TERRANO® Olive Oil, and return to the air fryer for another 10 minutes or until the filling is golden brown. Remove from the air fryer and serve immediately.

PASTA BALLS

Preparation time: 30 minutes
Yield: 4 servings
Developed by: Umami Portal

Ingredients

• 1 and a half cups of leftover cooked pasta with sauce
• 2 tablespoons of wheat flour
• 1 tablespoon of chopped green onions
• 1 small grated carrot
• 1 egg
• half a teaspoon of salt
• half a teaspoon of AJI-NO-MOTO®

Preparation method

1. On a cutting board, place the pasta and chop into smaller pieces. Transfer to a large bowl, add the wheat flour, green onions, carrot, egg, salt, AJI-NO-MOTO®, and mix.
2. Using 2 tablespoons, shape the balls and deep-fry in not too hot oil for 3 minutes or until golden brown. Drain on paper towels and serve immediately.

AMERICAN-STYLE STUFFED PANCAKES

Preparation time: 30 minutes
Yield: 4 servings
Developed by: Portal Umami

Ingredients

Filling

• ½ cup (50g) of leftover chopped mozzarella cheese
• ½ cup (50g) of leftover chopped ham or turkey breast
• 1 tablespoon of chopped parsley

Batter

• ½ cup (100g) of heavy cream
• 1 egg
• 1 cup of Japanese pumpkin with peel, cut into cubes and cooked
• ½ teaspoon of salt
• ½ teaspoon of AJI-NO-MOTO®
• 5 tablespoons of oil
• 3 tablespoons of water
• 1 cup (110g) of wheat flour
• 1 teaspoon of baking powder

Instructions Preparation

1. In a medium bowl, combine the leftover cold cuts and parsley. Set aside.
2. In a blender, combine the heavy cream, egg, pumpkin, salt, AJI-NO-MOTO®, 3 tablespoons of oil, water, and flour. Blend on medium speed for 2 minutes, or until smooth and thick. Transfer to a large bowl, add the baking powder, and gently mix in circular motions from the inside out until a smooth batter forms.
3. In a small skillet lightly greased with oil, pour a shallow ladleful of batter, some of the reserved filling, and another shallow ladleful of batter. Cook over low heat for 3 minutes, until the sides and surface begin to cook and loosen. Flip the pancake and cook for another 2 minutes, or until golden brown.
4. Remove from heat, repeat the process with the remaining ingredients, and serve immediately.

CHICKEN AND GARLIC PATE

Preparation time: 25 minutes
Yield: 5 servings
Developed by: Portal Umami

Ingredients

• 1 and a half cups (tea) of leftover chopped cooked chicken (150 g)
• half a cup (tea) of creamy ricotta cheese (100 g)
• 3 tablespoons of water
• 1 whole clove of garlic
• 1 pinch of black pepper
• half a teaspoon of salt
• half a teaspoon of AJI-NO-MOTO®
• 1 small grated carrot
• 1 teaspoon of white sesame seeds
• 10 slices of toasted white bread
• 1 tablespoon of chopped parsley leaves and stems

Preparation method

1. In a blender, place the chicken, ricotta cheese, water, garlic, black pepper, salt, Add AJI-NO-MOTO® and beat at medium speed for 2 minutes or until you obtain a cream with chunks.
2. Transfer to a medium bowl, add the carrot and mix. Spread over the bread slices and sprinkle with sesame seeds. Serve immediately.

BAKED BEAN KIBBEH

Preparation time: 25 minutes (+ 40 minutes in the oven)
Yield: 6 servings
Developed by: Portal Umami

Ingredients

• 1 cup (tea) of bulgur wheat
• 2 cups (tea) of boiling water (300 ml)
• 2 cups (tea) of leftover cooked beans with broth, blended
• 1 large potato, cooked and mashed
• 1 tablespoon of TERRANO® Extra Virgin Olive Oil
• 1 small chopped onion
• 2 tablespoons of lemon juice
• ½ teaspoon of allspice
• 2 pinches of cinnamon
• ½ teaspoon of salt
• ½ teaspoon of AJI-NO-MOTO®
• 1 tablespoon of chopped mint leaves
• 5 thin slices of mozzarella cheese (100g) g)
• 2 tablespoons of unsalted butter, cut into pieces

Preparation method

1. In a large bowl, place the wheat, cover with water and let it soak for 1 hour to hydrate. Drain in a sieve, pressing to remove all excess water. Transfer to a large bowl, add the beans, potato, TERRANO® Olive Oil, onion, lemon juice, allspice, cinnamon, salt, AJI-NO-MOTO®, mint, and mix.
2. In a greased medium baking dish (15 x 20 cm), arrange half of the dough, spread the cheese and cover with the remaining dough. With the help of a knife, make diamond shapes on the surface and distribute the butter.
3. Bake in a preheated medium oven (200 degrees) for 40 minutes or until the surface is golden and the dough is completely cooked. Remove from the oven and serve immediately.

Tip:

1. If you prefer, cook the potatoes in the microwave. To do this, using a fork, pierce the potatoes and microwave them on two sheets of dampened paper towel, on medium power, for 6 minutes or until the potatoes are soft. Carefully remove from the microwave and mash with a fork.

CHICKEN SALAD WITH GARLIC SAUCE

Preparation time: 25 minutes
Yield: 8 servings
Developed by: Portal Umami

Ingredients

• 1 cup (tea) of green beans cut into thick slices
• 1 small carrot, diced
• 1 and a half cups (tea) of water (300 ml)
• 1 and a half cups (tea) of leftover cooked and coarsely shredded chicken (150 g)
• 1 can of drained corn (170 g)
• 1 cup of natural yogurt (170 g)
• 3 tablespoons of grated Parmesan cheese
• 1 tablespoon of chopped parsley leaves and stems
• 2 cloves of crushed garlic
• 1 teaspoon of salt
• half a teaspoon of AJI-NO-MOTO®

Preparation method

1. In a medium saucepan, place the green beans, Add the carrot and water, and cook over medium heat, with the pan partially covered, for 10 minutes or until the carrot is tender. Remove from heat, drain the water, and transfer the vegetables to a large bowl. Add the chicken and corn, and stir. Add the yogurt, cheese, parsley, garlic, salt, and AJI-NO-MOTO®, and mix.
2. Serve immediately or cover and refrigerate until ready to serve.

STUFFED SARDINES

Preparation time: 25 minutes (+ 2 hours marinating + 35 minutes baking)
Yield: 6 servings
Developed by: Portal Umami

Ingredients

• 12 fresh sardines, headless, cleaned and boneless (500 g)
• 1 teaspoon of salt
• ½ teaspoon of AJI-NO-MOTO®
• ½ cup of dry white wine (100 ml)
• 2 tablespoons of lemon juice
• 2 cloves of garlic, chopped
• 1 day-old French-style bread, toasted and grated
• 1 small onion, chopped
• 4 tablespoons of chopped Brazil nuts
• 2 tablespoons of chopped cilantro
• 1 tablespoon of TERRANO® Extra Virgin Olive Oil

Preparation method

1. In a large bowl, place the sardines, salt, AJI-NO-MOTO®, the wine, the lemon juice, half the garlic, and mix. Cover and refrigerate for 2 hours to allow the flavors to develop.
2. In a medium bowl, combine the French bread, onion, Brazil nuts, cilantro, and the remaining garlic.
3. On a clean, smooth surface, arrange the opened sardines and spread the bread mixture over them. Fold the sardines in half, transfer them to a medium baking dish, and arrange them side by side. Pour the marinade over them, cover with aluminum foil, and bake in a preheated medium oven (180 degrees Celsius) for 20 minutes, or until the sardines are cooked through. Remove the aluminum foil and return to the oven for another 15 minutes, or until the sardines are golden brown.
4. Remove from the oven, drizzle with TERRANO® Olive Oil, and serve immediately.

OPEN SPINACH AND CHEESE PIE

Preparation time: 30 minutes (+ 30 minutes in the refrigerator + 55 minutes in the oven)
Yield: 6 servings
Developed by: Portal Umami

Ingredients

Dough

• – 2 cups (220 g) all-purpose flour
• 1/2 cup (100 g) cold unsalted butter, cut into cubes
• 1/2 teaspoon salt
• 3 tablespoons water

Filling

• leaves and stems from 1 small bunch of spinach, chopped
• 1 small onion, chopped
• 1 small apple, diced
• 3 tablespoons dark raisins
• 1/2 teaspoon salt
• 1/2 teaspoon AJI-NO-MOTO®
• 3 beaten eggs
• 100 g mozzarella cheese, cut into large cubes

Instructions Preparation

1. Make the dough: In a large bowl, place the wheat flour, butter, salt, and water. Mix with your hands and knead until you obtain a smooth and homogeneous dough. Cover and let it rest in the refrigerator for 30 minutes to firm up.
2. On a smooth surface, place the dough between two sheets of plastic wrap and roll it out with a rolling pin until it reaches a thickness of 0.5 cm. Line the bottom and sides of a round, removable-bottom baking pan (25 cm in diameter) and bake in a preheated medium oven (180 degrees) for 10 minutes, without letting the dough brown.
3. Meanwhile, prepare the filling: In a large bowl, place the spinach, onion, apple, raisins, salt, AJI-NO-MOTO®, and egg, and mix.
4. Distribute over the dough, scatter the cheese cubes over the surface, and bake for another 45 minutes or until the filling is firm and the cheese is golden brown. Remove from the oven and serve immediately.

BEAN SOUP WITH POTATOES AND PORK

Preparation time: 40 minutes
Yield: 5 servings
Developed by: Portal Umami

Ingredients

– 1 piece of pork belly, sliced ​​and cut into strips lengthwise (260 g)
– 3 small potatoes, diced (450 g)
– 1 and a half cups of leftover cooked beans with broth
– 2 cups of water (400 ml)
– half a teaspoon of salt
– half a teaspoon of AJI-NO-MOTO®
– 1 tablespoon of chopped parsley leaves and stems

Preparation method

1. In a large pot, add the meat, a few at a time, and fry in its own fat for 15 minutes or until browned, turning on all sides. Remove from the pot and set aside.
2. In the same pan, using the fat that remained at the bottom, add the potato and fry for 5 minutes or until golden brown. Add the beans, water, salt, AJI-NO-MOTO®, and cook over medium heat, with the pan partially covered, for 20 minutes or until the potato is tender. Remove from heat, transfer to a blender and blend for 2 minutes or until you obtain a smooth cream.
3. Finish with the reserved meat and parsley and serve immediately.

DIFFERENT PORK LEG

Preparation time: 30 minutes (+ 1 hour and 30 minutes in the oven)
Yield: 8 servings
Prepared by: Portal Umami

Ingredients

• florets and stems from half a bunch of broccoli, chopped
• 2 tablespoons of chopped parsley leaves and stems
• half a cup of chopped green olives
• 1 small chopped onion
• half a teaspoon of salt
• 1 boneless pork leg, cut into 8 steaks 4 cm thick (1 kg)
• 2 sachets of SAZÓN® Rosemary Touch Seasoning
• half a teaspoon of ground black pepper
• half a cup of white wine (100 ml)

Topping

• 6 chopped Brazil nuts
• 3 tablespoons of flour Wheat flour
• 2 tablespoons unsalted butter

Preparation method

1. In a medium bowl, place the broccoli, parsley, olives, onion, and half the salt. Mix and set aside.
2. In a medium baking dish, place the pork leg steaks, sprinkle with SAZÓN® seasoning, the remaining salt, and black pepper, spreading it evenly over the steaks. Pour the wine over the meat and arrange the broccoli mixture on top. Cover with aluminum foil and bake in a preheated medium oven (180 degrees) for 1 hour.
3. Meanwhile, make the topping: in a small bowl, place the chestnuts, wheat flour, and butter, and mix to obtain a crumbly mixture. Set aside.
4. Remove the aluminum foil and spread the reserved flour mixture on top. Return to a medium oven (180 degrees) for another 30 minutes or until the liquid has reduced by half. Remove from the oven and serve immediately.

Sustainable Development Goals

Ajinomoto do Brasil develops projects and actions aligned with the 17 Sustainable Development Goals (SDGs), defined by the United Nations (UN), which aim to achieve a more equitable and sustainable world by 2030. Click here to learn more about these projects.

The dissemination of this material directly contributes to the following SDGs:

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by the Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami found the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of the taste for several minutes after ingestion of the food. To learn more, visit hmg-new.portalumami.com.br/wp/

About Ajinomoto do Brasil

Present in the country since 1956, Ajinomoto do Brasil is a benchmark in amino acids and widely known for its retail products, such as SAZÓN® Seasoning, MID® Soft Drinks, VONO® Soups and AJI-NO-MOTO® itself, in addition to operating in the food service segment (food away from home). The company offers high-quality products both for consumers and as inputs for the food, cosmetics, sports, pharmaceutical, animal nutrition and agribusiness industries. Its purpose is to contribute to the well-being of society, people and the planet using its expertise in “AminoScience,” the science of amino acids, from production to application, through a sustainable food system. To this end, it works with products developed from the Biocycle – a circular process of sustainable production – with less impact on the environment. With four factories in the interior of São Paulo and headquarters in the capital, it employs approximately 3,000 people and serves domestic and international markets. Globally, the Ajinomoto Group employs more than 34,000 people, has 117 factories, and its products are sold in over 130 countries. In 2024, it had global revenue of US$10.2 billion and national revenue of R$3.6 billion. For more information, visit www.ajinomoto.com.br.

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