News & Blogs
“Tasting the Story” is the Future Value of Japanese Cuisine – A Special Interview with Andy Matsuda, CEO of Sushi Chef Institute of America
New Recipes | Chef Luigi Biasetto’s original recipes for TREHA®︎ workshop in Italy ／ Ricette originali del Maestro Pasticcere Luigi Biasetto realizzate in occasione del TREHA® bakery workshop in Italia
Exclusive interview with Dr. Kazuhiko Maruta, the scientist who discovered the trehalose-producing enzyme
News & Events
Nov 12, 2025
NEWS
TREHA® Celebrates 30 Years in the Japanese Market in November 2025
Sep 19, 2025
EVENT
Finished | Join Us at the Japanese Food & Restaurant Expo 2025!
Sep 12, 2025
INFORMATION
New Recipes | Chef Luigi Biasetto’s original recipes for TREHA®︎ workshop in Italy ／ Ricette originali del Maestro Pasticcere Luigi Biasetto realizzate in occasione del TREHA® bakery workshop in Italia
Food Blogs & Stories
“Tasting the Story” is the Future Value of Japanese Cuisine – A Special Interview with Andy Matsuda, CEO of Sushi Chef Institute of America
Chef Andy Matsuda shares how Japanese cuisine is rooted in water, a source of delicacy and refinement, and why “tasting the story” is key to its future value. Discover his insights on authenticity, education, and the evolving global sushi scenes.
Team TREHA® Returns to The Japanese Food & Restaurant Expo in Los Angeles
This year, Team TREHA® demonstrated how TREHA® keeps sushi rice and tamagoyaki fresh and consistent, inspiring chefs with support from a popular YouTuber.
Sweet and Savory Harmony: The Universal Appeal of Mitarashi Dango
Mitarashi dango, a casual Japanese sweet, helps preserve cultural identity abroad while inspiring new culinary creations with its sweet-savory appeal chefs around the world find irresistible.
Tofu: A Glimpse into the Sustainable Future of Traditional Asian Cuisine
Discover how tofu, a cornerstone of Asian cuisine, champions sustainable food practices through innovative, plant-based culinary applications.
Relais Desserts 2025 Spring Seminar: Experiencing Spectacles with Chefs at PUY DU FOU
From chocolate artistry to crisp fruit meringues, this report captures the creativity, energy, and culinary insight shared by top pastry chefs exploring new possibilities with TREHA® at Relais Desserts 2025 Spring Seminar in PUY DU FOU.
Furikake: The Perfect Portable Seasoning and Flavor Companion for Rice
Discover the essence of furikake, a portable, savory seasoning that transforms rice into a uniquely delightful and satisfying meal.
TREHA® Makes Its Debut at SIRHA 2025, Europe’s Largest Food Trade Show
TREHA® debuted at SIRHA 2025, Europe’s top food exhibition. Nagase Viita engaged visitors through tastings, technical presentations, and collaborations with top-tier chefs from Japan and France.
Ishida Seiyō Kashiten Pâtisserie: Reflecting on the Journey with Chef Kohei Ishida, from Our First Connection to His One-Year Milestone
Award-winning pastry competitor and longtime TREHA® user, Chef Kohei Ishida now runs Nirasaki’s beloved cake shop, Ishida Seiyō Kashiten. We celebrate his sweet journey from global competitions to a local favorite, marking its first anniversary.
