In our latest brochure, Savory + TREHA^®︎, we go behind the scenes to show how to maintain the fresh, ‘just-made’ quality of deli foods. Highlighting a deep dive into the 7 primary functional benefits of TREHA^®︎, this guide provides the technical solutions essential for modern savory food development.

“ TREHA^®︎ isn't just a seasoning—it's like a versatile kitchen tool. “ — Chef Yuichiro Watanabe, Nabeno-Ism (Tokyo)

This brochure features an exclusive interview with Chef Watanabe of Nabeno-Ism, a Michelin-starred restaurant in Tokyo, who shares his professional insights for incorporating TREHA^®︎ into his world-class creations.

Looking for a head start?

While the new brochure contains our full suite of creative recipes, you can preview a few selections here:

• Croquette

• Sansho Inari with Scallops and Pistachios

• Hummus Dip

• Plant-Based Patty with Ratatouille on Rice

For the complete collection—including chef’s interview, 7 technical deep-dives into TREHA^®︎ benefits, and our full savory recipe library—please request your copy today!