Nagase Food Ingredients (NAGASE) has recently launched its latest publication, Mochi+TREHA™.
This booklet is a comprehensive guide to making mochi, enhanced with TREHA™. TREHA™ is a commercial name for trehalose, a naturally occurring sugar found in mushrooms and other organisms, known for improving the quality of food items, including mochi.
The booklet presents a rich collection of recipes that showcase the unique and delightful chewy texture of mochi, perfectly aligning with the rising global trend of Japanese confectionery (Wagashi). Each recipe is meticulously crafted, featuring TREHA™, an essential ingredient to enhance and maintain mochi’s iconic chewy texture. This exclusive booklet is tailored specifically for business and professional purposes and is available upon request. In its commitment to safeguarding proprietary information, NAGASE will require business contact upon inquiry for a copy.
The booklet also highlights ‘Daifuku’, a unique creation which combines traditional Japanese rice cake with classic French confectionery elements such as ganache, caramel, dried fruits, and nuts. This fusion blend represents “reconstruction,” a current keyword in French gastronomy.
Mochi has now become a globally recognized word in bakery and confectionery. In Western countries, there’s a noticeable increase in mochi products at retail stores, each featuring the distinctive chewy texture of glutinous rice. The phrase ‘Mochi Mochi’ in Japanese culture is an onomatopoeia describing a springy and sticky texture, a beloved characteristic that has captivated the Japanese for centuries. The right choice of sugar is critical for achieving Japanese confectionery’s perfect balance of taste, texture, and shelf-life.
NAGASE’s booklet, Mochi+TREHA™, provides valuable insights into selecting the ideal sugar to keep mochi fresh and delightful. If a business encounters any challenges, please contact Nagase as it can offer guidance and support to ensure your creations are successful.
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Nagase Singapore Pte Ltd
