News & Blogs
News & Events
Apr 10, 2024
NEWS
Nagase Viita receives EcoVadis highest Platinum rating for sustainability.
Apr 5, 2024
INFORMATION
Hayashibara Co., Ltd. changed its corporate name to “Nagase Viita Co., Ltd.” on April 1, 2024.
Dec 14, 2023
EVENT
Webinar archive | Stop Wasting Food: Learn the Japanese Secret to Keeping Food Fresher Longer
Food Blogs & Stories
Mountain Vegetable Tempura: Savor the Bitterness of Fleeting Spring
Team TREHA® members introduce the unique aroma and bitterness of “Sansai” mountain vegetables, Japanese spring delicacy alongside its cooking method.
Exploring the World of Onigiri from Traditional Snacks to Global Delights
Trace onigiri's evolution from hand-gripped Japanese comfort food to a worldwide gourmet favorite, embracing diverse culinary twists.
Mochi Expansion Beyond Ice Cream
Mochi, the chewy rice cake, was a symbol of harvest gratitude. Today, relishing it as an everyday indulgence is a testament to the joys of modern living.
Fromage + TREHA® | Science behind high quality cheesecake
Maximize goodness of cheese with less work! TREHA® makes your wishes come true, with a solid background of science.
Fromage + TREHA® | Take your cheesecake up a notch! A secret ingredient used by prize-winning chefs.
Peek an award-winning chef’s recipe and learn how to create appealing cheesecake which is freeze-thaw stable!
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.
