TREHA^®︎ plays an essential role across a wide range of food categories, from confectionery to the ‘grab-and-go’ and deli sectors. It brings exceptional benefits for various ingredients—including meat, seafood, eggs, dairy, beans, and vegetables—by enhancing and maintaining taste, texture, and appearance.

These seven new recipes demonstrate how TREHA^®︎ improves the quality and freshness of savory dishes. We hope these insights provide creative inspiration and help elevate your deli food development!

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Croquette: created by Chef Yuichiro Watanabe of Nabeno-Ism, a Michelin-starred restaurant in Tokyo. A former protégé of Joël Robuchon, he previously served as the executive chef of Restaurant Joël Robuchon in Japan.

• Croquette

Dipping Sauces:

• Red Bell Pepper Dip

• Avocado Dip

• Hummus Dip

Inari Sushi:

• Gyudon-Style Brown Sugar Inari Sushi

• Sansho Inari with Scallops and Pistachios

• Nice-Style Grilled Inari Sushi