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The Secret Ingredient of Pastry Champions. Our leaflet, “Gelato + TREHA®,” features the award-winning gelato recipe from the 2023 Coupe du Monde de la Pâtisserie. Get your copy and recreate the world’s best dessert at your own establishment.
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.
The Essential Ingredient in Gelato: Sugar
Gelato and ice cream are beloved desserts and treats worldwide. Whether fruit-based, chocolate, or praline-filled, these frozen delights come in various flavors, yet their basic ingredients remain simple. Because of its simplicity, sugar plays a crucial role.
Many of you might have struggled with a spoon that won't cut through ice cream right out of the freezer or found it challenging to finish your dessert before it melts. The amount and type of sugar can significantly affect not just the sweetness and flavor but also the texture and melting speed. If you aspire to create the perfect ice cream, selecting the right sugar is undeniably one of the key factors.
Coupe du Monde de la Pâtisserie
Gelato often features prominently in international competitions that showcase confectionery skills. The most renowned among all is perhaps the Coupe du Monde de la Pâtisserie.
These chefs form a national team to represent their country, competing in regional qualifiers in Europe, Asia, the Americas, and other regions. Only the top teams advance to the final round held in Lyon, France, to compete for the world champion title. Each team comprises an ice cream specialist, a sugar expert and a chocolate maker. They present meticulously crafted recipes and techniques that align with the changing themes of each competition.
In January 2023, the Japanese team triumphed in the finals, achieving their first victory in 16 years.
A member of Team TREHA® was there in person, closely following the intense competition at the finals.
At the competition, renowned chefs worldwide serve as judges, evaluating each team's finished products. This is a tense moment for the teams, especially when presenting frozen creations. Timing is crucial. Melted desserts are clearly disastrous, but if they are too solid, they can be too hard to cut through with a spoon. Additionally, the temperature affects whether the desired flavors are highlighted properly.
The ice cream specialist for the victorious Japanese team was Chef Yusaku Shibata. Under immense pressure, he timed the presentation perfectly, serving the ice cream in its optimal state. The judges praised not only the beautiful presentation but also the outstanding taste. Remarkably, our product TREHA® was part of the winning recipe. We are deeply proud and grateful for this achievement.
In our leaflet, “Gelato＋TREHA®” released in 2023, you can find this award-winning recipe featured on the cover. Why not get a copy and try recreating the world’s best dessert yourself?
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TREHA® for Gelato!
The rankings of the 2023 competition were Japan (first place), France (second place), and Italy (third place). Remarkably, all three teams formulated TREHA® in their gelato recipes. Additionally, at Relais Desserts seminar organized by Relais Desserts Partners, including Nagase Viita as a sponsor, many MOF (Meilleur Ouvrier de France) chefs highlighted the benefits of using TREHA® in gelato. As a supportive ingredient, TREHA® enhances the gelato recipes with its unique properties of low sweetness and low molecular weight. It's no exaggeration to say that TREHA® is the sugar chosen by world-class professionals.
Going towards the 2025 Competition
As Team TREHA® (Nagase Viita), we are proud to sponsor the Japanese team for the Coupe du Monde de la Pâtisserie 2025. Currently, the team is preparing for the Asian qualifiers set for the fall of 2024. We are eagerly anticipating the innovative recipes and spectacular pieces that will be showcased by teams from around the world.
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