Umami Day: Learn Umami-Filled Recipes to Celebrate the Date

São Paulo, July 2025 – Did you know there’s a day dedicated exclusively to umami, the fifth taste of the human palate? Celebrated on July 25th, Umami Day is a great opportunity to learn more about this taste and enjoy memorable gastronomic experiences. Alongside sweet, salty, sour, and bitter, it was discovered in 1908 by the Japanese scientist, Dr. Kikunae Ikeda, who identified it while analyzing seaweed broth. The following year, on July 25th, 1909, Dr. Ikeda patented the production of monosodium glutamate (MSG), giving rise to the AJI-NO-MOTO® brand and the Ajinomoto Group. One of umami’s main characteristics is to intensify the natural flavor of foods, making meals much more complete and flavorful.

“Umami is much more than a natural flavor enhancer; it’s responsible for bringing balance, depth, and a feeling of fullness to the palate. Its taste can make the dining experience richer, more complete, and more engaging. Naturally present in various foods rich in glutamate that are part of our daily lives, such as tomatoes, mushrooms, cheeses, and meats, umami can also be added to preparations through monosodium glutamate (MSG), contributing to even tastier meals,” explains Lisiane Miura, chef of the Umami Committee.

In addition to all its benefits, umami can be found in the company’s products, such as Gyoza. In 2024, Ajinomoto do Brasil announced its entry into the frozen food segment, bringing to the country the gyoza considered number 1 in Japan, which has among its ingredients monosodium glutamate and other umami foods, such as pork, chicken, and carrots.

Check out below a selection of dishes that explore the best of umami and celebrate the date with much more flavor:

BROCCOLI AND MUSHROOM EMPANADA

Preparation Time: 30 minutes (+ 3 hours in the refrigerator + 40 minutes in the oven)
Yield: 7 servings
Developed by: Portal Umami

Ingredients

Dough

• Half a cup (100 ml) of hot water
• 1 cup (200 g) of unsalted butter, at room temperature
• Half a teaspoon of salt (2.5 g)
• Half a teaspoon of monosodium glutamate AJI-NO-MOTO® (2 g)
• 3 and a half cups (390 g) of wheat flour

Filling

• 1 tablespoon of unsalted butter (15 g)
• Half a small chopped onion (50 g)
• 1 tray of mushrooms Fresh sliced ​​Paris mushrooms (200 g)
• 2 cups (tea) of broccoli with leaves and stems, blanched and chopped (200 g)
• 2 pinches of salt (0.8 g)
• 1 cup (tea) of grated mozzarella cheese (100 g)
• 1 beaten egg yolk (20 g)

Preparation method

1. Make the dough: In a bowl, place the hot water, butter, salt and AJI-NO-MOTO®, and stir until the butter melts.
2. In a medium bowl, place the wheat flour, make a well in the center and add the still warm water and butter mixture. Stir and knead for 5 minutes or until a smooth dough forms.
3. Cover the dough with a clean dish towel and refrigerate for 3 hours.
4. Meanwhile, prepare the filling: In a medium skillet, place the butter and heat over high heat to melt. Add the onion and sauté for 3 minutes or until golden brown. Add the mushrooms, broccoli, and salt, and sauté for 3 minutes or until the mushrooms are wilted. Remove from heat and set aside to cool.
5. Divide the dough into 7 portions and roll them out with a rolling pin until you obtain 15 cm diameter discs. Distribute the filling and mozzarella, and close them forming a “half-moon,” shaping the edge with a braid. Arrange the empanadas on a large, greased baking sheet, brush the surface with egg yolk, and bake in a preheated medium oven (200 degrees) for 40 minutes or until golden brown.

STUFFED TOMATOES WITH 3 CHEESE

Preparation Time: 20 minutes (+ 40 minutes in the oven)
Yield: 4 servings
Developed by: Portal Umami

Ingredients

• Half a cup (50g) grated mozzarella cheese
• Half a cup (100g) cream cheese
• Half a cup (50g) grated Parmesan cheese
• 1 teaspoon (0.5g) oregano
• 4 medium tomatoes (600g)

Preparation Method

1. In a medium bowl, combine the mozzarella, cream cheese, Parmesan cheese, and half the oregano; mix and set aside.
2. Cut the top off the tomatoes and, using a spoon, gently remove the seeds and pulp.
3. Distribute the cheese mixture inside the tomatoes and arrange them in a greased medium baking dish. Sprinkle with the remaining oregano.
4. Bake in a preheated medium oven (180 degrees) for 40 minutes or until the tomatoes are wilted.
5. Remove from the oven and serve immediately.

Tip: use the tomato tops and pulp to make a tomato sauce.

PAULISTA COUSCOUS

Preparation Time: 30 minutes
Yield: 8 servings
Developed by: Portal Umami

Ingredients

• 2 tablespoons (30 ml) of oil
• 1 small chopped onion (100 g)
• 2 cloves of crushed garlic (10 g)
• Half a red bell pepper, chopped (75 g)
• 2 cans of drained sardines (250 g)
• 1 can of drained corn (200 g)
• 2 tablespoons of chopped parsley (10 g)
• Half a cup of tomato pulp (100 ml)
• 2 cups of water (400 ml)
• 1 teaspoon of salt (5 g)
• 1 cup of cornmeal (75 g)
• 1 small tomato, sliced ​​(100 g)
• 1 hard-boiled egg, sliced ​​(50 g) g)

Preparation Method

1. In a large saucepan, heat the oil over medium heat.
2. Add the onion, garlic, and bell pepper, and sauté for 3 minutes or until softened. Add the sardines, corn, parsley, tomato pulp, water, and salt, and cook for another 10 minutes or until boiling.
3. Add the cornmeal all at once and stir vigorously until dry and pulling away from the bottom of the pan.
4. Remove from heat, transfer to a greased round mold with a central hole (19 cm in diameter) decorated with tomato and egg slices, and let cool slightly.
5. Unmold and serve immediately.

Tip: While Northeastern Brazilian couscous is prepared only with cornmeal, São Paulo-style couscous includes various ingredients in its dough.

CRISPY CHICKEN

Preparation Time: 50 minutes (+ 25 minutes in the oven)
Yield: 5 servings
Developed by: Umami Portal

Ingredients

• 5 chicken breast fillets (500 g)
• Half a teaspoon of salt (2.5 g)
• Half a teaspoon of monosodium glutamate AJI-NO-MOTO® (2 g)
• 3 tablespoons of wheat flour (30 g)
• 2 lightly beaten eggs (100 g)
• 2 stale French-style bread rolls, grated (100 g)
• 1 tablespoon of olive oil (15 ml)
• Half a tablespoon of oregano (1.5 g)

Preparation Method

1. Place the fillets on a cutting board and, using a meat mallet, pound until a thin layer of approximately 0.5 cm is formed. Season with salt and AJI-NO-MOTO®.
2. Dress the fillets in flour, then egg, and finally in breadcrumbs previously mixed with olive oil and oregano.
3. Arrange the fillets in a large, greased baking dish and bake in a preheated medium oven (200 degrees Celsius) for 25 minutes, turning halfway through, or until golden brown.
4. Remove from the oven and serve immediately.

Tip: If desired, serve with a green salad and creamed corn.

TUNA WITH SESAME CRUST

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

Ingredients

Sauce

• 3 tablespoons (45 ml) vinegar
• 2 tablespoons (30 g) honey
• 1 tablespoon (15 ml) raw sesame oil
• 1 pinch of salt (0.4 g)
• 1 pinch of black pepper (0.2 g)

Tuna

• 5 fresh tuna steaks (600 g)
• Half a teaspoon of salt (2.5 g)
• 4 tablespoons (30 g) sesame seeds

Preparation Method

1. Make the sauce: In a small bowl, combine the vinegar, honey, sesame oil, salt, and pepper. Mix and set aside.
2. Prepare the tuna: season the tuna with salt and coat the fillets with sesame seeds, pressing lightly until both sides are covered.
3. Heat a large, greased non-stick skillet over medium heat. Arrange the tuna and grill for 5 minutes per side, or until golden brown on the surface and tender when pierced with a fork.
4. Remove from heat, drizzle with the reserved sauce, and serve immediately.

BEEF STROGANOFF

Preparation Time: 30 minutes
Yield: 6 servings
Developed by: Portal Umami

Ingredients

• 2 tablespoons (30 g) unsalted margarine
• 1 medium onion, chopped (150 g)
• 500 g beef chuck, cut into strips
• ½ teaspoon (2.5 g) salt
• ½ teaspoon (2 g) monosodium glutamate (AJI-NO-MOTO®)
• 200 g sliced ​​button mushrooms (optional)
• ½ cup (100 ml) water
• 2 tablespoons (35 g) mustard
• 2 tablespoons (35 g) ketchup
• 5 tablespoons (85 g) tomato paste
• 1 cup (200 g) heavy cream

Instructions Preparation:

1. In a medium saucepan, melt the margarine over high heat. Add the onion and sauté for 2 minutes, or until it begins to brown. Add the meat, a little at a time, and fry for approximately 5 minutes, stirring occasionally, or until browned. Add the salt and AJI-NO-MOTO®, and mix for 1 minute, or until well incorporated. Add the mushrooms and water, and continue cooking over high heat, uncovered, for 15 minutes.
2. Add the mustard, ketchup, and tomato pulp, and cook over medium heat for another 5 minutes. Add the cream, mix, and remove from heat.
3. Serve immediately.

MUSHROOM AND SWEET POTATO CASSAROLE

Preparation Time: 20 minutes (+ 15 minutes in the oven)
Yield: 6 servings
Developed by: Portal Umami

Ingredients

• Half a tablespoon of olive oil (7.5 ml)
• 2 cups of sliced ​​shiitake mushrooms (140 g)
• 2 cups of separated shimeji mushrooms (140 g)
• 2 cups of sliced ​​button mushrooms (160 g)
• 3 tablespoons of chopped green onions (15 g)
• 1 teaspoon of salt (5 g)
• 2 pinches of black pepper (0.4 g)
• 1 teaspoon of mustard (5 g)
• 2 medium sweet potatoes, cooked and mashed while still hot (800 g)
• 4 tablespoons (Soup) of finely grated Parmesan cheese (30 g)

Preparation method

1. In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and sauté for 5 minutes or until softened and lightly browned. Add the green onions and season with half the salt, pepper, and mustard. Remove from heat and set aside.
2. In a medium bowl, place the mashed sweet potato and mix with the remaining salt and half the cheese.
3. In a medium square baking dish (21 cm), arrange the sautéed mushrooms and spread the sweet potato puree on top, smoothing the surface with the back of a spoon.
4. Sprinkle with the remaining Parmesan cheese and bake in a preheated hot oven (220 degrees) for 15 minutes or until heated through and lightly browned on top.
5. Remove from the oven and serve immediately.

GYOZA POKE

Preparation Time: 25 minutes
Yield: 10 servings
Developed by: Ajinomoto® Food Service

Ingredients

Gyoza

• Ajinomoto® Vegetable Flavored Gyoza
• 2 tablespoons (30 ml) of soybean oil

Sauce

• 1 cup (200 ml) of TERRANO® Extra Virgin Olive Oil
• 2 teaspoons (10 g) of SAZÓN® Professional Garlic Seasoning or use 2 sachets of SAZÓN® Touch of Garlic Seasoning (10 g)
• 2 cups (400 ml) of lemon juice
• 8 tablespoons (120 ml) of water

Crispy Leek

• 1 leek stalk, thinly sliced ​​(92 ml) g)

Assembly

• Half a medium Japanese cucumber, finely chopped (120 g)
• 2 cups (tea) of mango cut into 1 cm cubes (440 g)
• Half a large red onion, cut into thin strips (100 g)
• 3 tablespoons of toasted black sesame seeds (30 g)

Preparation method

1. Prepare the sauce: in a blender, place the TERRANO® Extra Virgin Olive Oil, the lemon juice and the SAZÓN® Garlic Touch Seasoning, and blend for 30 seconds or until a homogeneous sauce is formed. Set aside.
2. Prepare the gyozas: in a large frying pan, place half the oil and half the water, and heat over medium heat. Arrange half of the Ajinomoto® Gyozas, cover the pan and fry for 4 minutes or until the base is golden brown and cooked with the steam. Remove from heat and repeat the process with the remaining oil, water, and gyozas. Set aside.
3. Preparation of the crispy leek: deep-fry the leek strips over high heat (180 degrees) for 3 minutes or until golden brown. Drain and set aside.
4. Assemble the poke: in bowls, place the rice, cucumber, mango, onion, a portion of crispy leek, and three Ajinomoto® Gyoza.
5. Garnish with a pinch of sesame seeds and drizzle the sauce over the surface. 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.

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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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