Make or Break: How to turn mouth turn-offs into Ice Cool moments of Confidence.

Did you know that 89% of adults aged 18 – 45 years old suffer from a variety of mouth issues? That would mean millions of Filipinos are constantly struggling to ensure that they have proper oral health. These issues would range from mouth sores, gingivitis, plaque build-up, all the way to bad breath. Among these mouth issues that Filipino’s face, it is actually bad breath, which is of most concern to majority of the population, out ranking even cavities and gingivitis.

Though bad breath may sound trivial at the onset, one must ask why a lot of Filipino’s are concerned with bad breath? In a qualitative study done by Astring-O-sol, it was noted that good oral hygiene and fresh breath were highly associated with key needs such as confidence and preparedness, both of which were believed to eventually lead to things such as success, financial stability, physical desirability, respect and even a healthy love life. No wonder having fresh breath is a key concern of most; because having fresh breath can help people become more confident and in turn enable them to have more success in the different facets of their lives.

No one knows this better than Jessy Mendiola who even sites herself as an example: “Before I used Astring-O-sol, I would really catch myself being conscious about my breath. Especially in my line of work where interaction is key, I really needed a partner to ensure that I was confident enough to deliver my lines and my scenes.” She goes on to mention that in order to succeed in showbiz, confidence is key and fresh breath is extremely important. Jessy’s sentiments seem to be supported by facts, as 49% of those without bad breath feel more confident, 37% are ready and prepared to socialize and 54% of users feel protected issue.

Jessy together with Astring-O-sol, leads the road to ice cool fresh breath that transforms you into your most confident self with the brand’s latest online video at http://bit.ly/astringosolcoolasice

Confidence-ambassador, Jessy Mendiola Blows Them Away by doing Astring-O-sol’s signature #Blowfie move. 

Jessy says that “we all need icy fresh breath to be our confidence ally and Astring-O-sol is my partner in facing my everyday challenges with confidence. I truly believe that everybody has the power to impress others and blow people away.  It’s just all about staying positive, being confident, believing in oneself and of course, having good oral hygiene with the help of Astring-O-sol.”   Astring-O-sol has a unique Tri-Defense formula that helps strengthens the teeth, protects the gums and, cleans the tongue.

So, the next time you feel you need that extra boost of confidence, remember that having fresh breath is a good start. And for fresh breath, use Astring-O-sol. 

Ajinomoto® Umami Culinary Challenge and AJI-NO-MOTO® Umami Seasoning Endorser

Year after year since 2009, the Ajinomoto® Umami Culinary Challenge (UCC) gathers the Philippines’ most creative and innovative culinarians. The event is now one of the country's biggest intercollegiate culinary competitions. This year, Ajinomoto® UCC attracted thousands of visitors and hundreds of HRM and Nutrition students from 51 Universities and Colleges, not just coming from Metro Manila and nearby provinces, but as far back as Ilocos, CAR and Visayas.

Ms. Kathryn Bernardo, teen sensation and AJI-NO-MOTO® Umami Seasoning Endorser kicked off the event’s most anticipated Awarding Ceremony. The University of Santo Tomas (UST) bagged the coveted Umami Bowl Award and a kitchen classroom showcase after receiving the highest overall score in major competition categories including Best Filipino Umami Dish-Luzon, My Eat Well, Live Well® Plate and My Own Umami Creation.

 

 

Ajinomoto® Umami Culinary Challenge Winning Recipe Compilation - MY OWN UMAMI CREATION COMPETITION CATEGORY

Rank: 1^st Place

School: Saint Michael's College of Laguna

Participants: Rafael James P. Sales, Alexis R. Endrinal and Restituto S. Navales Jr.

Coach: Mr. Enrico Omiles

Dish Name: Carp Fish in Black Rice with Alfalfa Salad

 INGREDIENTS:

100 g	Carp, cut in rectangular shape
100 g	Carp Roe
¼ tsp	Iodized salt
¼ tsp	Ground pepper
1 tsp	Fresh thyme
¼ cup	Hoisin sauce
2 tbsp	Light soy sauce
2 tbsp	Rice vinegar
½ tsp	Ground ginger
¼ tsp	Dried chili flakes
¼ tsp	AJI-GINISA™ Flavor Seasoning Mix
½ tsp	AJI-NO-MOTO® Umami Seasoning
2 cups	Black rice
3 tbsp	Mirin
1 tsp	Brown sugar
1 tbsp	Water
2 tbsp	Minced red bell pepper
2 tbsp	Minced yellow bell pepper
2 tbsp	Minced green bell pepper
1 tbsp	Minced basil leaves
2 tbsp	Boracay rhum
2 tbsp	Minced carrot
50 g	Fresh alfalfa
50 g	Julienned cucumber
3 pcs	Fresh cherry tomatoes
¼ cup	Fresh mangoes
1 tbsp	Fresh lemon
1 tbsp	Chopped white onion
¼ cup	Olive oil
½ tsp	AJI-GINISA™ Flavor Seasoning Mix

PROCEDURE:

(Carp topped with veggie mixture)

1. Mix salt, pepper, thyme, AJI-NO-MOTO® Umami Seasoning and AJI-GINISA™ Flavor Seasoning Mix and rub on the Carp meat. Set aside.
2. Prepare veggie top by mixing the red pepper, green pepper and yellow pepper, basil leaf and carrot. Pour Boracay rhum and set aside.
3. Cook the black rice.
4. Mix Hoisin sauce, rice vinegar, ginger, chili and AJI-GINISA™ Flavor Seasoning Mix then set aside.
5. Sauté onion and garlic in olive oil and add carp roe then season with hoisin glaze.
6. Mix mirin, sugar, water and AJI-GINISA™ Flavor Seasoning Mix and set aside.
7. Put the cooked black rice while hot in a mixing bowl and pour the mirin mixture gradually.
8. In a rectangular molder, layer the black rice, carp and vegetable mix. Put the sauce and bake for 2-3 minutes.
9. Serve while it is hot.

(Alfalfa Salad)

10. In a bowl, put the alfalfa, cucumber and cherry tomato. Set aside.
11. For the dressing, blend the mango, lemon, onion, olive and AJI-GINISA™ Flavor Seasoning Mix.
12. Drizzle on top of salad.