Easter Sunday: check out five recipes that will awaken the umami taste on this special date

Delicious cod salad recipe (Disclosure)

São Paulo, April 2025 – Easter is a time for togetherness, bringing family and friends together around the table. Choosing dishes rich in umami, the fifth taste of the human palate, can make this celebration even more delicious. Umami is characterized by its lingering taste on the tongue and increased salivation, giving it that famous mouth-watering sensation. To add it to recipes, it’s recommended to use foods rich in glutamate, an amino acid found in fish, cheese, meat, corn, and others.

Check out some recipe suggestions selected by Ajinomoto do Brasil, a leader in amino acids and owner of brands such as SAZÓN®, MID®, and VONO®, and make the occasion even more special:

COD SALAD

Preparation Time: 15 minutes
Yield: 6 servings
Prepared by: Portal Umami

Ingredients

• 500g of desalted, raw, and well-shredded cod flakes
• 2 medium red onions, thinly sliced ​​(300g)
• 1 cup of chives (40g)
• 100g of pitted Chilean black olives
• 3 tablespoons of olive oil (45ml)

Preparation

1. Drain the cod and place it on a clean cloth. Seal it tightly and wring out any excess water.
2. In a medium bowl, place the cod and add the onion, parsley, and olives. Drizzle with olive oil and mix gently. Serve.

Tips:

1. To desalt the flaked cod, place it in a large bowl, cover with water, and refrigerate for 24 hours, changing the water at least four times during this time.
2. This salad is made with raw cod, without boiling.
3. Flake the cod with a fork or place it in the towel used to drain and rub it with your hands.
4. If desired, serve the salad with lightly toasted slices of Italian bread.

COD WITH CHICKPEAS

Preparation Time: 20 minutes
Yield: 5 servings
Prepared by: Portal Umami

Ingredients

• 2 liters of water
• 700 g of desalted cod flakes
• 3 tablespoons of olive oil (45 ml)
• 2 cups of soaked, cooked chickpeas (385 g)
• 2 medium onions, in petals (300 g)
• 2 medium ripe tomatoes, chopped (300 g)
• 1/2 cup of chopped chives (20 g)
• 2 pinches of salt
• 1/2 cup of pitted small black olives (50 g)

Instructions

1. In a large pot, pour the water and bring to a boil over high heat. Add the cod and simmer over low heat for 3 minutes. Remove from heat, drain, and keep warm.
2. Meanwhile, in a medium saucepan, add 1 tablespoon of olive oil and heat over medium heat. Add the onion and sauté for 5 minutes, or until lightly browned. Add the chickpeas and tomato and sauté for another 2 minutes, or until heated through. Add the parsley, salt, and olives, and stir. Remove from heat.
3. In a serving dish, arrange the chickpea sauté and top with the reserved cod. Drizzle with the remaining olive oil and serve immediately.

Tips:

1. To desalt the flaked cod, place it in a large bowl, cover with water, and refrigerate for 24 hours, changing the water at least four times during this time.
2. To obtain 2 cups of cooked chickpeas, soak 1 cup for 6 hours, drain, cover with water, and cook over medium heat in a pressure cooker for 12 minutes, after boiling. Turn off the heat and wait for the pressure to release.

COD WITH SPINACH

Preparation Time: 30 minutes (+ 24 hours for pre-prepared cod)
Yield: 8 servings
Production: Portal Umami

Ingredients

• 1 medium onion, sliced ​​(60 g)
• 1 small red bell pepper, sliced ​​(30 g)
• 2 hard-boiled eggs, sliced ​​(90 g)
• 1 kg cod, desalted, boiled, and flaked
• 1 and a half cups of sliced ​​green olives (60 g)
• 1/2 cup olive oil (100 ml)
• 1 packet of HONDASHI® bonito seasoning
• leaves from a bunch of spinach (100 g)
• 1/2 cup coarsely chopped walnuts (40 g)

Preparation

1. In a In a medium rectangular baking dish (20 x 30 cm), arrange layers of onion, bell pepper, egg, cod, and olives.
2. Drizzle with olive oil, previously mixed with HONDASHI®, cover with aluminum foil, and bake in a preheated oven (180 degrees Celsius) for 20 minutes, or until the onion and bell pepper are tender.
3. Remove the foil, scatter the spinach and walnuts over the surface, and return to the hot, but turned off, oven for 5 minutes, or until the spinach wilts.
4. Serve immediately.

Tip: To prepare the cod, place it in a large bowl, cover with water, and refrigerate overnight, changing the water at least four times during this time. Bring to a boil and cut into flakes. You can add tomato to the recipe for a more umami flavor!

GRILLED COD LOIN

Preparation Time: 30 minutes (+ 20 minutes in the oven)
Yield: 4 servings
Production: Umami Portal

Ingredients

• 8 small pieces of cod, skin on, desalted (600 g)
• 4 tablespoons of olive oil (60 ml)
• 400 g of baby potatoes, unpeeled
• 160 g of baby onions, peeled
• 1 medium red bell pepper, skinned and seeded, cut into squares (150 g)
• 1/2 teaspoon of salt (2.5 g)

Instructions

1. In a medium nonstick skillet, add 1 tablespoon of olive oil and heat over medium heat. Add the cod fillets and grill for 12 minutes, turning halfway through, or until golden brown. Remove from heat and set aside. – In a medium saucepan, place the potatoes, cover with water, and cook over medium heat for 8 minutes. Add the baby onions and cook for another 2 minutes, or until tender. Drain and wait for the potatoes to cool. Press them with the palms of your hands until lightly crushed (use a clean kitchen towel to avoid burning your palms). Set aside.
2. Assembly: In a medium baking dish (20 x 30 cm), arrange the cod fillets and, around them, arrange the potatoes, baby onions, and bell peppers. Sprinkle with salt, drizzle with the remaining olive oil, and bake in a preheated oven at medium temperature (180 degrees Celsius) for 20 minutes, or until heated through.
3. Remove from the oven and serve immediately.

Tip: To desalt the cod fillets, place them in a large bowl, cover with water, and refrigerate for 48 hours, changing the water at least four times during this time.

COD FRICASSÉ

Preparation Time: 30 minutes (+ 20 minutes in the oven)
Yield: 8 servings
Production: Umami Portal

Ingredients

• 4 tablespoons olive oil (60 ml)
• 3 cloves garlic, minced (9 g)
• 2 medium onions, cut into petals (300 g)
• 1 tray of shiitake mushrooms, cut into medium slices (200 g)
• 800 g cod flakes, desalted
• 1 cup
• chopped chives (40 g)

White Sauce

• 1 bay leaf (0.08 g)
• Half a small onion (50 g)
• 3 cloves (0.05 g)
• 2 and a half cups of milk (500 ml)
• Half a teaspoon of salt (5 g)
• Half a teaspoon of AJI-NO-MOTO® monosodium glutamate (2 g)
• Half a teaspoon of nutmeg (1 g)
• 2 tablespoons of unsalted butter (30 g)
• 2 tablespoons of wheat flour (20 g)
• 1 cup of finely grated Parmesan cheese (100 g)

Preparation

1. Sauté the cod: In a large saucepan, add 1 tablespoon of olive oil and heat over medium heat. Add the garlic and onion and sauté for 3 minutes, or until golden. Add the mushrooms and sauté for another 5 minutes, or until tender. Add the cod and the remaining olive oil, and cook for 5 minutes.
2. Remove from heat, add the parsley, stir, and set aside.
3. Prepare the white sauce: secure the bay leaf to the surface of the onion by sticking the cloves into the leaf.
4. In a medium saucepan, combine the milk and the previously prepared onion and cook over medium heat. Cook over low heat for 10 minutes. Remove from heat, discard the onion, bay leaf, and cloves, and add the salt, AJI-NO-MOTO®, and nutmeg. Set aside.
5. In another medium saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly, or until golden. – Remove from heat and gradually add the still-hot milk, stirring constantly to prevent lumps. Return to low heat and cook, stirring constantly, for 2 minutes, or until slightly thickened. Remove from heat.
6. To assemble: In a large rectangular baking dish (22 x 34 cm), arrange the sautéed cod and spread the white sauce over it. Top with the cheese and bake in a preheated oven at medium heat (180 degrees Celsius) for 20 minutes, or until heated through and lightly browned on the surface.
7. Remove from oven and serve immediately.

Tips:

1. To desalt the flaked cod, place it in a large bowl, cover with water, and refrigerate for 24 hours, changing the water at least four times during this time.
2. The onion with a bay leaf pierced with cloves is also known as oignon piqué, a classic French cooking technique used to add flavor and aroma to soups and sauces.

To explore more recipes featuring the fifth taste, visit the Umami Portal.

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Ajinomoto do Brasil develops projects and initiatives 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.

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UMAMI

This is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed 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 a few minutes after ingestion. To learn more, visit www.portalumami.com.br.

About Ajinomoto do Brasil

Present in Brazil since 1956, Ajinomoto do Brasil is a leader 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. The company offers high-quality products for both consumers and 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 by utilizing 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 using Biociclo—a circular, sustainable production process—with a lower environmental impact. 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 over 34,000 people, has 116 factories, and sells products in over 130 countries. In 2023, it had global revenue of US$9.9 billion and domestic revenue of R$3.3 billion. For more information, visit www.ajinomoto.com.br.

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