News | CHIO SHIN

Highlights Wakayo Mastery of Japanese Baking x Kouichi Wakizumi, ASTERISQUE

Thanks to Chef Koichi Wazumi, the show is always a breath of fresh air every year.
We present a total of six raw sweets and one yakitori.
Including the masterpieces of the restaurant and the entry exam of the Relais Desserts Association of France.
“Focusing on ingredients and art, this year we are breaking new ground.”

2024 Qiao Shun Lunar New Year's Gift Proposal Workshop

Thanks for the great turnout
11 / 05 (Tue) Taichung (Full)
11 / 29 (Fri) Taipei ( FULL )

Bread Champion: Hidekazu Osawa, who goes from year to year

“Operational
Gunma Powder Seed Powder
The ideal effect is almost a soup! Ideal!
Seasoning powder can be used in a variety of ways:
Flavors such as matcha, coffee powder, etc.
Liquid can be replaced by whipped cream or puree.
Ideal for soups
No need for complicated operation
Stable quality

Following last year's Superhuman Lecture:

World Bread Champion and Twin Bakeries. “Comme'N TOKYO
Yesterday and Today
Chef Shuichi Osawa has begun preparations for the opening of Comme'N TOKYO.
-To bring the store's most popular products...

The Grand Re-attack. Japanese bakery “Wakayo-savvy genius”-- ASTERISQUE Kouichi WAIZUMI X November Meiji 35% Fresh Cream New!

Meiji, Japan: Innovative sterilizing method and active research and development
35% Animal Cream, to bring out the flavor and mouthfeel of raw milk!
Meiji is the No.1 in Japan.
Meiji, with its professional quality, develops desserts for Taiwanese workers.
100% Hokkaido milk source, no flavorings, fresh and light texture --- high water standard fresh cream
No need to compromise the expiration date, the fresh flavor is perfectly preserved.
Raw Milk Flavor: Meiji New Product 35% Fresh Cream
Experience with Chef Koichi Izumi in November!