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 the secrets and science behind Japanese cuisine, shared from our kitchen, to yours.
Cheesecakes are an all-time favorite! Baked cheesecake, cheese mousse and Basque burnt cheesecake… The decisive factor in making delicious cheesecake is how you can bring out the creaminess and tartness of cheese with a silky, melt-in-your-mouth texture.
Everybody likes cheesecake, all the more reason to make your cake’s flavor rise above the rest! Ask chef Keita Ishiguro, winner of the 2018 Charles Proust Relais Desserts competition, and take a peek at his beautiful red berry cheese mousse cake, named “COMME LE RÊVE”. COMME LE RÊVE, in case you were wondering, means "dreamy" in French. Can you make a dreamy cake come true?
Chef Ishiguro uses TREHA® for various parts of his creation. He uses TREHA® for enhancing the aroma of cream cheese in the mousse, suppressing water loss from raspberry jelly and whipped cream, and reducing quality loss during frozen storage. All that comes from the low sweetness and moisture retention ability of TREHA®, as excellent freshness provider.
As food culture has been markedly diversified these days, consumers have access to so many choices. Team TREHA® introduces exotic and popular concepts from Japan, the home base of TREHA®.
This cake has a distinctive fluffy, jiggly, and melt-in-your-mouth sensation created by meringue. The cake is carefully steam-baked, and we can see the beautifully risen shape the moment it’s taken out of the steaming oven. TREHA® contributes to the stabilization air bubbles in the meringue during the production process.
Need an oven for cheesecake? Not always. This cake, called “No-bake cheesecake”, has a refreshing but creamy finishing flavor from the cream cheese, sour cream, and a little lemon juice. TREHA® contributes to a smooth mouthfeel without overwhelming sweetness.
Plant-based cheese has been common in recent years, as plant-based cuisine has created a buzz – the sweets world is no exception. This pudding is soy-based instead of utilizing dairy cream. TREHA® suppresses beany odor particular to soybeans. The recipe contains another trendy ingredient, Hojicha – Japanese roasted green tea. This exotic flavor grows in popularity in various areas around the world.
Want to experience goodness of cheese? Fromage + TREHA® - A booklet about TREHA® for cheese is now available. Please contact us to if you are interested!
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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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