Less Salt, More Umami: Try Flavorful Recipes with Reduced Sodium

São Paulo, January 2026 – Salt, while essential for enhancing flavor, can be detrimental to health when used in excess, contributing to problems related to blood pressure, such as hypertension. One solution to reduce the amount of salt added during recipe preparation is to use AJI-NO-MOTO®, the flavor enhancer from Ajinomoto do Brasil.

By halving the amount of salt used in preparing a recipe or food, and supplementing the other half with AJI-NO-MOTO® (monosodium glutamate), it is possible to reduce sodium without sacrificing flavor. Composed of the same amino acid naturally present in foods such as tomatoes, cheeses, meats, and mushrooms, this ingredient helps reduce sodium in preparations by up to 37%, since 1 gram of AJI-NO-MOTO® contains only 123 milligrams of sodium, while the same amount of common salt reaches 388 milligrams. Furthermore, the enhancer delivers umami, the fifth basic taste of the human palate, which intensifies the perception of flavors on the palate and stimulates salivation.

To prove that it’s possible to cook healthier without sacrificing pleasure, we’ve selected nine delicious, low-sodium, original recipes from the Umami Portal.

Check out these suggestions and bring umami into your daily life:

ROASTED VEGETABLES WITH REDUCED SODIUM

Preparation Time: 15 minutes (+ 40 minutes in the oven)
Yield: 5 servings
Developed by: Portal Umami

INGREDIENTS

• 3 tablespoons of rosemary leaves
• ½ teaspoon of ground black pepper
• ½ teaspoon of salt
• ½ teaspoon of AJI-NO-MOTO®
• 1 ½ cups of Japanese pumpkin cut into small cubes (200 g)
• 1 small zucchini, diced
• 150 g of broccoli florets and stems
• 1 tablespoon of lemon juice
• ½ cup of water (100 ml)
• 2 tablespoons Ingredients:
• ½ cup (tea) of TERRANO® Extra Virgin Olive Oil
• ½ cup (tea) of wheat flour
• ½ teaspoon of lemon zest
• 4 tablespoons of unsalted butter

Preparation Method:

1. In a small bowl, combine the rosemary, black pepper, salt, and AJI-NO-MOTO®, mix, and set aside.
2. In a medium baking dish (16 x 25 cm), place the pumpkin, zucchini, broccoli, half of the reserved spice mixture, lemon juice, water, and TERRANO® Olive Oil, and mix. Cover with aluminum foil and bake in a medium oven (180 degrees) for 15 minutes or until the vegetables begin to soften. Meanwhile, in a medium bowl, combine the flour, lemon zest, remaining spice mix, and butter, and mix with your fingertips until you have a moist crumbly mixture.
3. Remove the foil from the vegetables, spread the crumb mixture over the surface, and return to the oven for another 25 minutes, or until the pumpkin is tender. Remove from the oven and serve immediately.

Tip: To obtain 3 tablespoons of freshly dried rosemary, use 2 medium sprigs.

OPEN CREPE WITH CILANTRO VINAIGRETTE AND REDUCED SODIUM 

Preparation Time: 45 minutes
Yield: 5 servings
Developed by: Portal Umami

INGREDIENTS

Eggs

• 1 tablespoon apple cider vinegar
• 4 tablespoons TERRANO® Extra Virgin Olive Oil
• 1 tablespoon chopped cilantro
• ½ teaspoon salt
• ½ teaspoon AJI-NO-MOTO®
• 4 eggs

Batter

• 1 cup (200 ml) milk
• 1 cup (110 g) all-purpose flour
• 1 tablespoon oil
• 1 pinch of salt
• 1 egg

Filling

• 2 small tomatoes, thinly sliced
• ½ small ripe avocado Slices
• 1 tablespoon toasted white sesame seeds

PREPARATION METHOD

1. Make the omelet: In a small bowl, combine the vinegar, TERRANO® Olive Oil, cilantro, salt, AJI-NO-MOTO®, and eggs. Set aside.
2. Prepare the batter: In a medium bowl, combine the milk, flour, oil, salt, and egg. Mix with a whisk until smooth. Set aside.
3. Heat a small (20 cm diameter) greased skillet over low heat. Cover the surface with a medium ladleful of batter and cook for 1 minute, or until the edges loosen and the center is cooked.
4. Using a spatula, flip the batter, add 1 ladleful of the egg mixture, 3 tomato slices, and cook for 2 minutes, or until the edges begin to loosen.
5. Fold the edges, leaving the center open to form a square. Flip the crepe and cook for another minute or until golden brown, then remove from heat.
6. Repeat the process with the remaining batter and egg, making 5 crepes. Spread the avocado over the open side of the crepes and sprinkle with sesame seeds. Serve immediately.

FISH CURRY WITH REDUCED SODIUM

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

INGREDIENTS

• 1 tablespoon unsalted margarine
• 1 small chopped onion
• 1 tablespoon all-purpose flour
• 1/2 cup (100 ml) water
• 1 cup (200 ml) coconut milk
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon AJI-NO-MOTO®
• 5 boneless shark steaks cut into medium cubes (600 g)
• 1 tablespoon chopped parsley

PREPARATION METHOD

1. In a large saucepan, melt the margarine over high heat. Add the onion and sauté for 2 minutes or until the onion is translucent. Add the flour and mix for 30 seconds, without letting the flour brown.
2. Add the water little by little and cook, stirring constantly, for 30 seconds or until a thick sauce forms. Add the coconut milk, curry, salt, AJI-NO-MOTO® and mix.
3. Add the fish and cook, covered, for 10 minutes or until the fish is tender. Remove from heat, sprinkle with parsley and serve immediately.

SPICY CHICKEN WITH REDUCED SODIUM

Preparation Time: 30 minutes (+ 2 hours in the refrigerator)
Yield: 5 servings
Developed by: Portal Umami

INGREDIENTS

• 2 tablespoons lemon juice
• 1 tablespoon TERRANO® Extra Virgin Olive Oil
• ½ teaspoon salt
• ½ teaspoon AJI-NO-MOTO®
• 5 chicken breast fillets (500 g)
• ½ teaspoon crushed red pepper flakes
• 1 carton of heavy cream (200 g)
• 1 teaspoon lemon zest

PREPARATION METHOD

1. In a medium bowl, combine the lemon juice, TERRANO® Olive Oil, and… Add salt, AJI-NO-MOTO®, and the chicken, mix well so that the chicken is well coated, cover, and refrigerate for 2 hours to marinate.
2. Heat a large skillet over high heat. Add the chicken and fry for 3 minutes per side, or until golden brown. Remove the chicken from the skillet and keep warm.
3. In the same skillet, add the chili flakes and heavy cream, and cook over low heat for 3 minutes, or until the cream is heated through. Return the chicken to the skillet, stir in the lemon zest, and remove from the heat. Serve immediately.

BAKED RICE WITH REDUCED SODIUM

Preparation Time: 20 minutes (+ 40 minutes in the oven)
Yield: 6 servings
Developed by: Portal Umami

INGREDIENTS

• 1 cup (170g) uncooked rice
• 1 tablespoon oil
• 1 small chopped onion
• ½ teaspoon salt
• ½ teaspoon AJI-NO-MOTO®
• 2 cups (400ml) boiling water
• 1 can (170g) steamed corn
• 2 medium leeks, sliced
• 1 large chopped tomato
• ½ cup (50g) grated Parmesan cheese
• 3 hard-boiled eggs, halved

PREPARATION METHOD

1. In a medium baking dish, place the rice, Add the oil, onion, salt, AJI-NO-MOTO®, and water and mix. Cover with aluminum foil and bake in a preheated medium oven (180 degrees) for 30 minutes or until the rice is cooked and the water has evaporated.
2. Remove from the oven and, using a fork, loosen the rice. Add the corn, leek, tomato, half of the cheese and mix. Arrange the eggs on top and finish with the remaining cheese. Return to the oven for another 10 minutes or until the cheese is golden brown.
3. Remove from the oven and serve immediately.

STUFFED EGGPLANT WITH VEGETABLES IN BASIL SAUCE

Preparation Time: 25 minutes (+ 30 minutes in the air fryer)
Yield: 6 servings
Developed by: Portal Umami

INGREDIENTS

• 1 large eggplant, halved lengthwise
• ½ teaspoon of salt
• ½ teaspoon of AJI-NO-MOTO®
• 6 tablespoons of TERRANO® Extra Virgin Olive Oil
• 1 small zucchini, thinly sliced
• 1 large onion, thinly sliced
• leaves from half a bunch of basil, blanched
• 3 chopped Brazil nuts
• 1 whole clove of garlic, peeled

PREPARATION METHOD

1. Place the eggplant in the air fryer basket, with the pulp facing upwards. Spread half of the salt, AJI-NO-MOTO®, and 1 tablespoon of TERRANO® Olive Oil over the eggplant pulp and place in a preheated air fryer at 200 degrees for 15 minutes.
2. Using a fork, mash the eggplant pulp to form a puree and arrange the zucchini and onion slices alternately on top of the puree. Brush with another 1 tablespoon of TERRANO® Olive Oil and cook in the air fryer at 180 degrees for another 15 minutes.
3. Meanwhile, make the sauce: in a blender, combine the remaining salt, AJI-NO-MOTO®, and TERRANO® Olive Oil, the basil, Brazil nuts, and garlic, and blend on low speed for 2 minutes or until you obtain a chunky sauce. Remove the eggplant from the air fryer, cut it into 6 pieces and drizzle with the sauce. Serve immediately.

LOW-SODIUM SHRIMP SALAD

Preparation Time: 15 minutes (+ 1 hour for the noodles to hydrate)
Yield: 6 servings
Developed by: Portal Umami

INGREDIENTS

• half a small package of rice noodles (125 g)
• 1 tablespoon of oil
• 400 g of cleaned gray shrimp
• 2 tablespoons of lemon juice
• 1 small grated carrot
• half a teaspoon of salt
• half a teaspoon of AJI-NO-MOTO®
• 1 pinch of black pepper
• 3 tablespoons of TERRANO® Extra Virgin Olive Oil
• leaves from 1 head of iceberg lettuce, torn

PREPARATION METHOD

1. In a large bowl, place the rice noodles, cover with cold water and let them hydrate for 1 hour. Drain to remove excess water and set aside.
2. In a medium saucepan, heat the oil over high heat. Add the shrimp and fry for 3 minutes, without letting them change color. Add the pasta and fry for another 3 minutes or until the pasta is heated through.
3. Remove from heat, transfer to a medium salad bowl, add the lemon juice, carrot, salt, AJI-NO-MOTO®, black pepper, TERRANO® Olive Oil and mix. Add the lettuce and serve immediately.

CREAMY CHICKPEA SOUP WITH REDUCED SODIUM 

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

INGREDIENTS

• 2 tablespoons of oil
• 1 small chopped onion
• 1 small chopped carrot
• 1 chopped celery stalk
• ½ teaspoon of ground black pepper
• 1 cup of chickpeas soaked for 12 hours
• ½ teaspoon of salt
• ½ teaspoon of AJI-NO-MOTO®
• 4 cups of water (200 ml)
• 2 bay leaves
• 2 tablespoons of chopped parsley
• 1 tablespoon of TERRANO® Extra Virgin Olive Oil

PREPARATION METHOD

1. In a pressure cooker, place the oil Heat over medium heat. Add the onion, carrot, and celery, and sauté for 20 minutes, stirring occasionally, until the onion is golden and caramelized.
2. Add the black pepper, chickpeas, salt, AJI-NO-MOTO®, water, and bay leaf, mix, and cover the pot. Cook over medium heat for 10 minutes after it starts to boil.
3. Turn off the heat, wait for the pressure to release, and open the pot. Remove the bay leaves and transfer the chickpeas to a blender. Blend for 2 minutes or until creamy. Return to the pot and cook for another 2 minutes or until the soup boils.
4. Serve immediately, finishing with chopped parsley and TERRANO® Olive Oil.

REDUCED SODIUM AIR FRYER CAKE

Preparation Time: 15 minutes (+ 20 minutes in the air fryer)
Yield: 5 servings
Developed by: Portal Umami

INGREDIENTS

• 4 eggs
• 5 tablespoons of ready-made tapioca starch
• ½ teaspoon of salt
• ½ teaspoon of AJI-NO-MOTO®
• ½ small cooked and shredded chicken breast (100 g)
• 1 teaspoon of baking powder
• 1 cup of spinach leaves
• 1 tray of sliced ​​button mushrooms (200 g)
• 2 tablespoons of TERRANO® Extra Virgin Olive Oil

PREPARATION METHOD

1. In a large bowl, place the eggs, tapioca starch, the Salt, AJI-NO-MOTO® and mix. Add the chicken and yeast, and stir until smooth. Transfer the dough to a greased and floured medium round baking pan (21 cm in diameter), arrange the spinach and mushrooms and drizzle with TERRANO® Olive Oil.
2. Place the baking pan in the air fryer basket and cook at 200 degrees, preheated, for 15 minutes. Lower the temperature to 120 degrees and leave for another 5 minutes or until a toothpick inserted comes out clean. Remove from the air fryer and serve immediately.

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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, cosmetic, 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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