Chef Keiko NAGAE
Dr. Mizuho NASU

What is "DELHEA" ?


Healthy cooking fails because it does not satisfy human. We need pleasure and happiness that delicious food can offer. DELHEA is about how to produce DELICIOUS but healthier food joining happiness and HEALTH together.

Who started DELHEA

Chef Keiko NAGAE

Chef Keiko NAGAE worked with famous and world top class Chefs such as Chef Michel TROISGROS and Chef Pierre GAGNAIRE. Her style is focusing on taste using fruits, citrus and Japanese art of presentation. A unique style that satisfies the brain and all 5 senses.

Dr. Mizuho NASU

Dr. Mizuho NASU is a pharmacist who works on health product formulation. From her laboratory in Tokyo, she introduces the importance of brain satisfaction to succeed sustainable healthy style of life.

Scientific vision

"Brain consumes 20% of calories produced in the body. It is the center for a lot of hormones and neurotransmitters responsible for the mood, and health."

"If we deprive the brain from the happiness created by food (centuries of culture) the brain will affect the mood, and affect negatively the health. This is why most of 'guilt diet' fail."

"I wish to bring a balanced concept, where the skill of the humans cooking will reduce the amount of sugar we use, bringing happiness and health at the same time."

Our wish with DELHEA

We wish to change the image of healthy sweets not delicious. A new sustainable style with “no guilt” and 100% happiness.
We wish to inspire Chefs to bring new spirit to the sweets that meet their guests’ pleasure that are healthy at the same time.
We wish to inspire industrialists about the possibility to create new sustainable confectionary products.
We wish to inspire mothers at home to make children happy with healthy, simple, and affordable sweets.
We wish to make people happy and healthy, enjoy the pleasure of sweets at all time, while develop healthy body and balanced life style.


Practical and healthy ingredients to reduce white sugar content in the preparation. Fruits, vegitable, spices, vanila and low glycemic syrups such as agave will be used in the recipes.


Mexico debut : From Tokyo to Mexico

Mexico has surpassed the United States as the world's fattest nation, with 32.8% of its population now classed as obese. 70% of adults are over-weight. Childhood obesity figures have tripled in the last decade.

Mexico brought to the world a lot of healthy sweets: Cacao from the oldest plantation in the world ... Vanilla, Agave syrup ...

We wish to start DELHEA in the country which needs the most challenges in diet and life style.

In the newspaper REFORMA


Mexican Flan

Traditional Mexican flan with sugared condensed milk. Roasted banana and vanilla bring out the sweet taste.More details

1) Roasted banana

4 ripe bananas

Cover bananas (with skin) with aluminium foil.
paper, bake in the oven at 180℃ for 30 minutes.
Let them cool, reduce them into a puree.

2) Flan mixture (for 2 20x20cm moulds)

4p egg yolks
4p eggs
2 tins of concentrated milk no sugar
1p vanilla beans
400g roasted banana puree
(20g honey)

Mix all ingredients.

3) Caramel

100g brown sugar

Melt the sugar in the pan(if need to, add a bit of water to melt the sugar).
Pour contents into the teflon mould.

4) Baking

In 2 teflon moulds, pour the caramel, then let it cool.
Pour in flan mixture.
Place the mould in bain-marie, bake at 170℃ for 40 minutes.

5) Orange passion coulis

200g orange juice
50g passion fruits
25g agave syrup
2g gelatin

Melt the gelatin, mix with other ingredients and cool in fridge.

6) Roasted mini banana

Cut mini banana in half, place them on the baking tray.
Grate orange peel on them, pour some orange juice and cover them with aluminium foil.
Bake at 170℃.

7) Finalization

Cut the flan in square shape.
Pour coulis in passion fruits shells.
Place roasted banana at the side.

Declinaison Cacao & Fresh Berries (30 portions)

A spicy chocolate dessert with fresh berry fruits. Mexican traditional low sugar Piloncillo, agave syrup, honey are used instead of white sugar.More details

1) Creamy chocolate cream (30x30 mould)

700g milk
300g cream
2p chili ancho
50g agave syrup
120g egg yolk
370g chocolate 70%
10g gelatin

Take off the seeds of chili and slice.
Warm the milk and cream in a pan with chili and bring to the boil, rap it and infuse for 30 minutes.
Mix egg yolks and agave syrup.
Bring infused liquid o the boil, pour ½ onto egg yolk mix, put it back in a pan (with ½ infused liquid), cook the “cream anglaise” and mix, then add gelatin.
Pour onto chopped chocolates.
Mix and put in mould.

2) Crumble cacao (5g/p)

40g flour
10g cacao powder
30g pinincillo
50g almond powder
30g butter
7g milk

Mix all ingredients.
Form small pieces of sable, cook at 150℃ for 12~15 minutes.

3) Light cacao biscuit

150g egg white
30g pilincillo
30g almond powder
10g flour
10g cacao powder
5g olive oil

Mix all together using blender, pour into Siphon bottle, insert 2 charges.
Make some small holes in a plastic cup, put some biscuit mix, cook in a microwave at 700w for 15~20 seconds.

4) Nougatine cacao

25g milk
50g piloncillo
1g pectine
20g honey
25g butter
50g broken cacao beans

Warm milk, butter, honey, piloncillo in a pan.
Bring to the boil to 170℃ and add broken cacao beans.
Spread thinly between 2 cooking papers.
Cook in oven in 170℃ for 12~15 minutes.

5) Raspberry coulis

300g raspberry
30g agave syrup

6) Others

Black berries
Blue berries

Coconut Mango (10 portions)

A refreshing dessert of mango fruit and coconut milk. By using ripped fruits, we can realize a pastry with less sugar. Layers of different texture bring to this dessert a good sensation.More details

1) Mango jelly (30g / cup )

300g ripe mango puree
4 g gelatin
Melt the gelatin, mix with mango puree.

2) Tapioca coconut (60g / cup)

400g coconut milk
25g agave syrup
50g de tapioca
50g coconut milk
*This recipe give 600g final preparation

Boil water in a pan, add tapioca. Cook until it becomes translucid (not all, about70%), strain and cool it under water.
Cook in the coconut milk(400g) with agave syrup without stopping stir.
* if need, add some coconut milk before use , as tapioca absorb the liquid.

3) Coconut tuile (8g/p)

25g egg white
15g piloncillo
25g coconut powder
15g de butter

Mix piloncillo with egg white, let it melt over night.
Add coconut powder, melting butter.
Spread thinly, cook at 150°C.

4) Light coconut mousse

250g coconut puree
2g gelatin

Melt the gelatin, mix with coconut puree.
Pour into a Siphon, insert 2 cartridges of charge.

5) Fruits

200g fresh mangos - cut in dice
2p lime

Pour coulis mango jelly in a martini glass.
Place in the fridge. Add tapioca on the jelly.
Put a coconut tuile on.
Place mango dices, then cover by light coconut mousse.
Grate lime peel on the coconut mousse.


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Contact: Dr. Saori NATAKA