Cooking with
TREHA® Case
Studies
TREHA® Case
Studies
Chef Hidenobu MeguroYoroshiku Sushi / Inagi City, TokyoTREHA®︎ Usage History: 10 yearsFavorite TREHA®︎ Function: Inhibits starch retrogradation, inhibits discoloration, inhibits odor, reduces freeze-thaw damage, inhibits coagulation of proteins and suppresses protein denaturationUse TREHA®︎ for all my 'shari'"Because I use TREHA®︎ for sushi vinegar of ‘Shari’, I use TREHA®︎ for all kinds of Sushi. I would say TREHA®︎ is used for more than 90% of dishes including nibbles since TREHA®︎ is a must item for seafood preparation."
Chef Mayumi MoriNichigetsudo / Nihonbashi, TokyoTREHA®︎ Usage History: 15 yearsFavorite TREHA®︎ Function: Moisture retention ability, inhibiting starch retrogradation and improving freeze-thaw stabilityUse TREHA®︎ mainly for bean paste. 90% of my products uses TREHA®︎"Multifunctionality of TREHA®︎ is advantage for chefs. I can obtain many advantages from only one ingredient --- TREHA®︎"
Chef Michiko TanakaCACAO HUNTERS JAPAN / Takanawa, TokyoTREHA®︎ Usage History: 15 yearsFavorite TREHA®︎ Function: Improved freeze-thaw stability, inhibition of off-notes from heated eggs and low sweetnessUse TREHA®︎ for wide range of application"I make use of many functions of TREHA®︎. I like TREHA®︎ because it definitely improves the flavor of sweets and moreover improving workability is the most important reason."
Chef Ryosuke TamuraAzabuchoko / Minamiaoyama, TokyoTREHA®︎ Usage History: 7 yearsFavorite TREHA®︎ Function: Moisture retention abilityUse TREHA®︎ for meat dishes such as Braised Pork Belly and spring roll fillings"I use TREHA®︎ every day for any kind of dishes. The more I get to know about TREHA®︎, the more applications for my menu come up with my mind."
Chef Yuichiro WatanabeNabeno-Ism / Asakusa, TokyoTREHA®︎ Usage History: 15+ yearsFavorite TREHA®︎ Function: Too many to select fromUse TREHA®︎ as the basic ingredients along with salt and pepper"Salt, pepper and TREHA®︎ --- these are and have been the basic ingredients for years. TREHA®︎ helps bring out the full flavors of ingredients and the taste of the entire dish becomes balanced and harmonious. I see myself as a heavy user of TREHA®︎.”
Chef Keita IshiguroEAST GALLERY / Ebisu, TokyoTREHA®︎ Usage History: 11 yearsFavorite TREHA®︎ function: Retains moisture, low sweetnessUse TREHA®︎ for wide range of applications."I have been utilizing the benefits of TREHA®︎ for shiny glaze. For me, TREHA®︎ is an indispensable ingredient to enhance the beauty of my cakes. I have used the advantages of TREHA®︎ not only for daily production, but also in pastry chef competitions."
