Even with a pic I am still not sure what this is.
Posted on 04/23/2022 9:21:23 PM PDT by nickcarraway
Tempeh has won recognition and begun a unique evolution in Japan, assisted by the country’s rising health consciousness and expanding supply channels.
Tamaki Abe is one of a growing number of Japanese who recently fell in love with tempeh, the fermented soy-based Indonesian dish.
It did not register much when she first savored it for the first time years ago, but she came to like it in the past several months as she started to be aware how it matches with spices that are popular with Japanese culinary fans, especially curry.
“It tastes so delicious in teriyaki sauce”, the Kyoto-based vegetarian in her forties told The Jakarta Post. She gained a greater appetite for tempeh as she became aware of the rich nutrition including Vitamin B12.
Like other imported dishes, tempeh is evolving in its own unique way in Japan, or more precisely, in Nagano, northwest of Tokyo.
Last December, Akiyoshi Otomo, 45, and his wife opened Tempeh Kitchen, a tempeh bento shop. Their lineup includes mapo tofu, teriyaki and lo bah png – main bento dishes uniquely mixed with tempeh.
“I wanted to introduce tempeh to people’s palates”, Otomo said. Like Abe, his fondness for tempeh has grown over time.
STARPICKS Have a batik themed Raya at Gurney Plaza He previously worked as a logistics consultant in Tokyo, but at the age of 35, he suffered a stroke and then became more health-conscious.
That was when he encountered homemade garlic-soy karaage-like tempeh cooked by one of his mountain-climbing friends.Liking it plenty, Otomo tried some commercially available tempeh but it never satisfied him.
He then developed a tempeh-manufacturing machine and began selling it, before finally coming up with the business idea to start his own outlet.Familiar taste The bar for tempeh is relatively low for Japanese people partially because their traditional food natto is also fragmented soy.
For instance, Tokiwa, a natto maker in suburban Tokyo has been supplying tempeh since 2004. According to its owner Makoto Yusaku, the sales for tempeh now make up roughly 10 percent of total sales.
“The way to make tempeh is similar to natto”, Yusaku said, adding that one of the few differences is the fragmentation temperature. The company’s raw tempeh with skin, suitable for salads, sells for 300 yen (US$2.52) in a high-end supermarket in Tokyo and other natural food groceries.
“In the past, tempeh required explanation. I think now more and more people know about it,” Yusaku said.
However, he also observes that its popularity is not high because it is not eaten right away but requires some processing. Therefore, he thinks collaboration with other existing dishes is necessary down the road.
He added that tempeh in Indonesia is infused with bacteria, which gives it an umami flavor while unfortunately there is no room for such bacteria as the conditions are strict when securing formal sales channels in Japan.
For good health Tempeh was first sold in Japan in the 1980s, but it did not sell well and many companies withdrew it from production. Tempeh is now making a comeback, largely thanks to growing health consciousness.
Still, Yusaku is committed to manufacturing tempeh. “There are only a limited number of fermented foods on our planet that do not use salt. Natto and tempeh are among them, basically the only two. It is very important to keep making these.”
In a 2014 article for Onkochishin — a magazine run by a malt company with the themes of food, health and the environment — Miho Ota, medical doctor and chairman of the Japan Tempeh Research Association, clarified the intestinal regulating effects of tempeh in the human study. Tempeh contains more dietary fiber than natto and may be useful in preventing lifestyle-related diseases. - The Jakarta Post/ANN
Even with a pic I am still not sure what this is.
Tofurky Tempeh Marinated Strips Smoky Maple Bacon
More than you ever wanted to know.
Um, Japan has a number of their own fermented soy products, among them soy sauce and tofu. This would seem to be a no brainer.
CC
When I’m hungry the first thing that comes to mind is fungal fermented bean cake with a peculiar cheese-like taste that takes a bit getting used to. Not a grass-fed rib-eye.
Fermented bean paste. Quite pungent, but can be tasty. A bit of an acquired taste.
CC
I will take some miso soup, though.
Don’t forget Miso. Wonderful flavor addition to soups, casseroles, etc.
I just bought some Tempeh last week at Kroger. Haven’t had it in years. Forget how I used to cook it to make it taste quite good. All recipes appreciated.
[[soy-based]]
Nope- Nuh Uh- No Way! Not gonna try it!
A great flavoring agent for ramen soups as well.
CC
Cheese, yogurt, saurkraut, BEER, sourdough bread, wine, vinegar, cultured butter, kimchi, fish sauce, kefir,..are all products of fermentation...
My guess is that long time ago, some guys milk (or cabbage) went bad...the dude was starving, ate it, survived, and realized he didn’t have to throw it away.
P.s.....spell checker for article probably auto subbed “fragmentation” for fermentation in some sentences of article.
I used to order on the net all the time when we lived in the Japanese countryside . We now live in the city . Coincidentally , just yesterday , after a 6 year hiatus , I ordered 1kg of tempeh via Rakuten . Realized I missed it after all these years haha . Good stuff .
love me some miso and bonito
I was invited but never got to bali, japan was a trip
They eat tarantulas in South America but that doesn’t mean I have to 🤪
I’ve had tempe. I’d rather have a steak, seasoned with salt and pepper and nicely medium raw.
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