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Special article to celebrate our 2nd anniversary of the "TREHA® Culinary Discovery Workshop" held at the Culinary Institute of America at Copia in Napa, California.
Nov 18, 2021
OTHERS
Team TREHA® @trehalose_sensei
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We are honored to share the participating chefs' reactions and comments received during the workshop.
  • Do you think TREHA® works for turkey as effectively as for chicken?

  • Japanese style souffle cheesecake was received sensationally.

  • What the chefs discovered during the hands-on experience

  • Salad and bronzed chicken: Two most significant recipes that TREHA® shines

In this blog, we touch on diverse topics about Japanese food cultures, practices together with the culinary secret, TREHA®, and its important role in the Japanese food industry. We hope our blog helps you obtain in-depth knowledge of Japanese cuisine and the science behind it, which is hard to find elsewhere.

On November 18th through 20th, 2019, exactly two years ago, Nagase Food Ingredients hosted a workshop, "TREHAⓇ Culinary Discovery Workshop," in which twelve prominent North American chefs participated at the Culinary Institute of America (CIA) at Copia, in Napa, California USA. The foodservice and R&D experts learned new skills and techniques to add a notch above their careers and experience. While doing so, they did not fail to appreciate cuisines and make acquaintances with industry leaders. The summary is available under the news section on our website. Today, we are going deeper into the personal reactions, feedback, and comments obtained from the chefs.

The workshop opened with "TREHA® 101", which provided the basic information about TREHA® as a freshness provider and the science behind it.

Then the following questions were asked by the participants:

Q: Can TREHA® work for turkey as effectively as for chicken? (as a response to the fried chicken application shown in the picture below)

The samples were marinated in a solution with or without TREHA, deep-fried at 345ºF for 2.5 minutes, and stored for 2 hours at room temperature.  The cut surfaces of the samples were evaluated. 
The samples were marinated in a solution with or without TREHA®, deep-fried at 345ºF for 2.5 minutes, and stored for 2 hours at room temperature.  The cut surfaces of the samples were evaluated. 

A: Yes, it should work for turkey as effectively as for chicken. (Both chickens and turkeys are both belong to the Phasianidae, the pheasant family.)

Q: Can fresh cucumber and lettuce soaked in a TREHA® solution be used even after being frozen?

A: Though we have never experimented, the application is less likely to work with fresh vegetables. Pickled vegetables could be a better option for the freeze-thaw application.

Japanese style souffle cheesecake fascinated the participating chefs. 

Even during refrigeration and frozen storage, TREHA® stabilizes the freshness of elements in desserts to enhance desired aspects without losing a chef's professional touch. This allows chefs flexibility in planning the production. To put these valuable functionalities to the test in a practical situation, Japanese-style souffle cheesecake was introduced by Chef Mochizuki of GPS Club (Imperial Hotel Tokyo) using his proven recipe to serve a large group at a banquet.
The participants did taste testing on the cheesecake that was baked and frozen the previous day, then thawed at room temperature for testing purposes. They agreed that TREHA® successfully delivered the anticipated result by preserving the quality and attributes of freshly baked cheesecakes.

Then, the participants tasted the freshly baked cheesecake prepared by Chef Mochizuki before their eyes. The extremely fluffy meringue enhanced by TREHA® was highly appreciated. One chef described excitedly, "An angel's cheek must feel like this!" Chef Mochizuki also incorporated TREHA® for the garnishments to complement the cheesecake. The participants were fascinated with the crispiness of the candied orange slices and the vibrant color of the red berry sauce, which also features benefits of the TREHA®.

Chef Mochizuki's souffle cheesecake impressed the participants.
Chef Mochizuki's souffle cheesecake impressed the participants.

Discovery and feedback about TREHA®:

During the two-day hands-on experience, we received valuable feedback. We dare to share all of it, including thumbs-up, so-so, and thumbs-down by application and why.

Watch the comments made by the participants. (From around 2:45)

Please note that participants' comments are based on each chef's personal culinary experience and preference, which the Nagase Food Ingredients did not scientifically validate. The participant freely experimented with TREHA® applying their visions and techniques inspired by the application ideas and recipes. Thus, the finished product or results could significantly vary depending on the formulation and process.

Thumbs-ups for TREHA® on the following items/aspects (if any):

  • Beets/Color enhancement with a handful of TREHA® blanched or grilled

  • Parsnip puree/kept it bright and increased viscosity, translucency, and smoothness

  • Parsnip chips/maintained great color and crispness

  • Carrots/improved taste and dried appearance

  • Carrots & onions/distinct improvement in color

  • Celery/maintained bright white color

  • Crudités/made them extremely crunchy with vivid colors

  • Green goddess dressing/came out bright & vivid and brought out the flavor

  • Lettuce/maintained crispiness even after being dressed by soaking in a TREHA® solution

  • Deep-fried fish/become less greasy

  • Croutons/made them just crunchy instead of chewy crunchy

  • Sauce/Add creaminess

  • Roasted chicken/roasted in a nice bronze color with a juicy, plump appearance after being brined in the TREHA® marinade

  • Pesto/2% TREHA® made the green color brighter

  • Cured Egg yolk/retained its flavor (not salty), bright color, and stayed fresh and usable for a longer period, allowing many different applications.

  • Whipped cream/became super light and fluffy using 100% TREHA®, no sugar

  • Carpaccio/tuna was properly dried off and sliced super thin

  • Sushi rice/cooked soft and fluffy

  • Noodles/maintained softness and shape

So-so for TREHA® in the following items/aspects (if any):

  • Poached pears/texture

  • Pork/texture

  • Grilled vegetables

  • Fried tortilla chips

Thumbs-down for TREHA® in the following items/aspects (if any):

  • Bread pudding /challenging to do browning (caramelize)

  • Noodles & sauce /absorbed moisture content and made noodles became dryer

  • Blanched vegetables and fruits/TREHA® should not be added too much. Just a pinch works.

  • Pears in salsa/TREHA® worked for apples

  • Meats/Slight MSG-type taste*

*TREHA® does not contain MSG at all. We took this comment seriously and asked all participating chefs to taste the different solutions (3% sugar, 6% TREHA®, and 3% TREHA®).  It was confirmed that any of the solutions did not taste like MSG. As shown in the chart below, TREHA®, only 38% sweet as sugar, lingers in the mouth more briefly than sugar. Thus, we concluded that the subtle sweetness of TREHA® that enhances umami and saltiness could have been translated into the MSG taste on the chef's palate when it is incorporated into the prepared food. In addition, it was his first time for the chef to taste TREHA®, which is proved to be a culinary secret.

Ten evaluators respectively drank a 10% TREHA solution and a 10% sucrose solution. Each sample was taken continuously without pause. Duration curves were obtained based on the averaged elapsed times of when the sweetness was recognized most significantly and when the sweetness was no longer recognized.
Ten evaluators respectively drank a 10% TREHA® solution and a 10% sucrose solution. Each sample was taken continuously without pause. Duration curves were obtained based on the averaged elapsed times of when the sweetness was recognized most significantly and when the sweetness was no longer recognized.

The two most significant features of TREHA®.

No. 1: Baby Gems with San Francisco Green Goddess Dressing

Everyone was thrilled to find the salad dressed the previous day maintained the freshly made texture with any sign of wilting. Click here to watch the testimonial of Chef Barbara, who was the moderator of the workshop.

Baby Gems with San Francisco Green Goddess Dressing
Baby Gems with San Francisco Green Goddess Dressing

No. 2: Roasted and Bronzed Chicken

The chef who created this recipe was amazed by the results. He commented, "I had pure confidence that it (TREHA®) would perform well. I didn't think it would perform this well." Click here for the testimonial video, "Watch this chef discover the amazing functionality of TREHA® for the poultry brine."

A whole chicken brined with TREHA (left) showed a juicy, evenly browned surface compared to one without TREHA (right).
A whole chicken brined with TREHA® (left) showed a juicy, evenly browned surface compared to one without TREHA® (right).

The three-day workshop was a great success thanks to the chefs who enthusiastically engaged in deepening their understanding of TREHA®, which genuinely was our pleasure as the host. We are looking forward to hosting another event like this soon.

12 chefs attended to the workshop
12 chefs attended to the workshop

Did you find this blog interesting?

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We regularly update the blog about the food culture of Japan, where TREHA® was discovered for culinary applications.
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