News & Blogs
Hayashibara Brings Back "Trehalose Symposium" to Reveal Its Game-changing Versatilities in Human Biochemistry
Health benefits of trehalose explored in the international scientific journal "Nature"
Chef Workshop at The Culinary Institute of America at Copia ～ Potential solutions to cutting down on waste in foodservice industries in North America
News & Events
Food Blogs & Stories
Exclusive interview with Chef Misuzu Ebihara of SUZUYA Patisserie in Las Vegas: 2 of 2
Like the words "The sky is the limit," Chef Misuzu's dreams continue growing. Until the eyes of America's children light up at the name SUZUYA, she will continue to move forward.
Exclusive interview with Chef Misuzu Ebihara of SUZUYA Patisserie in Las Vegas: 1 of 2
Chef Misuzu’s entrepreneurial journey started with an online cake shop and turned into a Japanese cake shop adored by locals in Las Vegas.
Slurp Your Way to Happiness: The Joyful World of Udon
What is another blissful noodle dish with Chinese roots besides ramen? Udon has been a beloved dish enjoyed by the entire Japanese population for generations, from commoners to feudal lords.
Nukazuke (ぬか漬け), Japanese fermented pickles, made a successful comeback
Traditional homemade pickles, Nukazuke pickles were on the verge of extinction but came back strong in recent years
한국・대구 Le Bae의 배재현 셰프와의 독점 인터뷰
30년이상 한국의 파티세리 및 베이커리업계 제일선에서 활약하고 계신 배재현 셰프가 Team TREHA®에 도움을 주셨습니다.
Exclusive interview with Chef BAE Jae-Hyun of Le Bae Bakery in Daegu City, Republic of Korea
Chef BAE, who has been at the forefront of the Korean patisserie and bakery world for more than 30 years, revealed his story to Team TREHA®.
Japanese traditional food series 13: Inari sushi offered to a deity of harvests
A horse, fox, crimson Torii gate, and sushi - what do they all have in common?
Sugar 101 [Lesson 3] : Protein and Sugar - Coagulation by Heat
Protein and Sugar - Coagulation by Heat
