News & Blogs
Chef Franck Kestener: The Patisserie Bridging Various Textures with TREHA®
Mochi + TREHA®, the recipe booklet of mochi and Japanese confectionery is published!
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
Nov 7, 2023
EVENT
Finished | Invitation for our upcoming webinar | Stop Wasting Food: Learn the Japanese Secret to Keeping Food Fresher Longer
Oct 24, 2023
NEWS
Mochi + TREHA®, the recipe booklet of mochi and Japanese confectionery is published!
Oct 16, 2023
EVENT
Finished | Introducing TREHA®︎, the Essential Ingredient for Your Wagashi Business at Salon du Chocolat 2023
Food Blogs & Stories
Exclusive interview with professor Toru Suzuki, an authority on the phenomenon of freezing and the science of frozen foods: 3 of 3
Frozen food science and technology progress, below freezing temperatures.
Exclusive interview with professor Toru Suzuki, an authority on the phenomenon of freezing and the science of frozen foods: 2 of 3
Frozen food science and technology progress, below freezing temperatures.
Exclusive interview with professor Toru Suzuki, an authority on the phenomenon of freezing and the science of frozen foods: 1 of 3
Frozen food science and technology progress, below freezing temperatures.
Chef Franck Kestener: The Patisserie Bridging Various Textures with TREHA®
Chef Kestener has harnessed the unique properties of TREHA®, seamlessly blending various consistencies. The recipes of two masterpieces, which will be released soon, are a testament to this discovery.
An Embodiment of Fusion Culture: The Breakfast Scene on the Streets of Taipei City, Taiwan
Breakfast is a crucial meal to start the day fully charged. A Taiwan-born member of Team TREHA® proudly presents the inclusive breakfast culture of Taiwan, where diversity is embraced.
Exclusive interview with Chef Masaki, a Washoku (Japanese cuisine) master who taught 30,000 students over 50 years (2 of 2)
Chef Masaki, a Washoku master, elaborates the synergy between Japanese cuisine and TREHA®.
Exclusive interview with Chef Masaki, a Washoku (Japanese cuisine) master who taught 30,000 students over 50 years (1 of 2)
Chef Masaki’s journey to mastering TREHA® to bring out the best of iconic Japanese elements such as wagyu and fish.
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.
