In Shanghai, China, Wa!sozai partnered with Queen, a local Shanghai-based flour manufacturer, to host a two-day practical bakery workshop on January 20 and 21, 2026.
Moving away from simply “explaining” the materials, the event was designed to let attendees firsthand “experience and use” them.
The workshop successfully brought together 50 companies, primarily consisting of Queen’s existing clients.

Shuichi Osawa, a world-champion baker, led the recipe development and technical guidance utilizing traditional Japanese materials for this event.

His approach prioritized three core values:
・Daily comfort over spectacle: Not for flashiness, but for everyday enjoyment.
・Lightness over heaviness: Not for richness, but for being gentle on the body.
・Replicability over complexity: Not for showcasing advanced technique, but for practical reproduction in any kitchen.

Taihaku Sesame Oil was chosen not to “add flavor,” but as a fundamental element to elevate the overall perfection of the bread.

It retains no heavy residue after baking, instead enhancing moisture retention and a melt-in-the-mouth texture. This intentional choice achieves a unique “lightness” and an “effortless, continuous enjoyment” that butter or other vegetable oils simply cannot replicate.

Allowing the natural flavors of nuts and dried fruits to shine, the bread itself remains the undeniable protagonist.

To uphold the foundational promise of daily enjoyment across all ages and cultures, Taihaku Sesame Oil plays a critical, behind-the-scenes role.

Rather than being perceived as an intimidating, “exclusive” ingredient, it was embraced by local Chinese bakers as a “solution-oriented ingredient”—one that seamlessly integrates into their daily production workflow.

Saishikomi Soy Sauce was utilized not as a mere substitute for salt, but as a culinary component designed to build layers of depth.

The harmonization of color, aroma, and umami—qualities unachievable through standard salting—imparts a natural profundity and a lingering finish to the baked bread. It never overpowers the palate, yet it keeps the bread’s profile distinctly defined. Born from the double-brewing process, this gentle yet complex umami functioned not as a superficial “seasoning,” but as a fundamental “structural element” within the loaf.

The true experience reveals itself not on the first bite, but the second. In a design where the flavor blossoms the more one eats, Saishikomi Soy Sauce plays an indispensable role.

Rather than being treated as an exotic condiment, local Chinese bakers embraced Saishikomi Soy Sauce as a practical material for structuring the core flavor of their bread.

As a delightful highlight of the event, attendees were also treated to an authentic Shoyu Ramen featuring Kakizaki Soy Sauce Store’s special brew.

What this workshop demonstrated was not a philosophy of adding flavors to complete a bread, but rather a structural design that positions fermentation itself as the protagonist.

Amazake is by no means a mere substitute for sugar. Used as vital “nourishment” for the bread’s yeast, it supports the very process of fermentation. As a result, sugars develop naturally within the dough, leaving a multi-dimensional, rounded sweetness that remains long after baking. Similarly, Shio-Koji functions not to dictate the final taste, but to foster the ideal environment for a seamless fermentation process.

This is bread that is not completed through seasoning, but one that is allowed to wait until its flavor is fully matured by the power of fermentation.

Precisely because of this, the flavor integrity never collapses—even after freezing and par-baking—achieving a standard of deliciousness meant for everyday enjoyment.

At this event, the exceptional technique of world-champion chef Shuichi Osawa combined with the foundational performance of Japanese materials earned high acclaim within the Chinese bakery industry.
Moving far beyond a mere demonstration, the hallmark of this showcase was the overwhelming wave of practical feedback from attendees, who noted that the methods were “immediately applicable” and “ready to be integrated into their own product lines.”

The attending bakery professionals expressed deep interest not only in the quality of the finished bread, but also in the fermentation design and the fundamental application of the materials. Even after the event, a continuous exchange of information remains highly active, with ongoing inquiries regarding recipe philosophies and ingredient sourcing.

Indeed, several participating bakeries have already begun adopting these materials into their commercial lineups or are actively conducting trial bakes—a concrete testament to the fact that the technique and materials truly “functionalized in the field.”
Moving far beyond a mere showcase of a chef’s skill, this initiative earned deep trust for the materials themselves. By being received as ingredients meant for long-term, sustainable adoption, the event left a definitive benchmark, paving the way for upcoming continuous initiatives and the next phase of expansion.

Wa!sozai does not exist merely to sell materials; our true mission is to foster relationships where materials continue to thrive and come alive on the frontlines.

Where technology meets the field, takes root, earns acclaim, and paves the way for the future.Connecting technology, materials, and markets—this is the mission we will continue to champion on frontlines around the world.

・Are you considering hosting workshops or events in international markets?
・Do you want to develop products that maximize the unique characteristics of your materials?
・Are you looking to create tailored proposals that align with local techniques and market needs?

If you share these goals or face these challenges, we invite you to connect with Wa!sozai.

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