News | CHIO SHIN

Lu Bang Technology

It has been matured and widely used in the Japan baking industry, and the results are remarkable

|Chio Shin Takemoto Grease Workshop| Behind the scenes

Full-time technician Chef Yoshitaka Nishida, With an easy-to-operate approach, using Bamboo White Sesame Paste and Taibai Sesame Oil, we bring a series of proposals to present many creations at room temperature!

|ciao Shun August Lecture Activities| Intensive, intensive, four-day Italian gelato theory class

SaporePuro x Michelin Italy Red Shrimp Review Gelato award-winning expert Davide Frainetti Intensive, intensive, four-day Italian gelato theory class Ice cream is made naturally and does not use a mix

|June Chio Shin Limited Course| Behind the scenes

Each one is a high-moisture, ultra-soft bread Emphasizing the competition in the multilateral market adhere to the three just" 「焼きたて、揚げたて、作りたて」 The secret to the best-selling items in the store.

|Cho Shun x Aikosha Masahiro Ito Exploring the Mysterious Flavors: Lupin Liquid Advanced Lecture |

In the streets of Japan, natural yeast is a common occurrence. Almost every unique bakery, with a unique flavor of the Lupin species!