Sat., July 14, 12:00 –

Tempeh Making Workshop by Nur Akbar Arofatullah(Lifepatch)


Sat., July 14,

What is tempeh?

Tempeh is an Indonesian dish made from fermented soybeans. You can also make tempeh using other types of beans such as black beans. It’s an excellent substitute for meat in a variety of dishes. Like tofu, tempeh is made from soybeans, but because tempeh is a whole soybean product, it has different nutritional characteristics and textural qualities. Since tempeh is a whole bean product and is fermented, it has higher a content of protein, dietary fiber, and vitamins than tofu.

"Tempeh" is close to the Japanese "Nato", uses soybean as the main ingredient. The difference lies on the microorganism involved in the production process, "Nato" uses bacillus bacteria while Tempeh uses Rhizopus Fungi. In this workshop, we will learn together how to produce Tempeh by Do-It-Yourself (DIY) approach of Asian style solid state fermentation technique. Basically, we will grow the Rhizopus sp. on the surface of cooked soybean until all of the beans is fully colonize by the white mold and become solid.

■Venue:FabCafe Tokyo, Dogenzaka Pia 10F
■Lecturer:Nur Akbar Arofatullah(Lifepatch) // Kelsie Stewart(FabCafe) // Chiaki Ishizuka(BioClub)
■金額 : 2,000円


開場:11:45〜 Doors Open at 11:45
12:00 ~ 12:05 “Welcome to FabCafe” (Kelsie)
12:05 ~ 12:10 “BioClub Introduction” (Chiaki)
12:10 ~ 12:25 “Food Culture, Bacteria Science, and Tempeh” (Nur Akbar)
12:25 ~ 15:00 Let’s make tempeh!
15:00 ~ 16:00 Cook and eat some premade tempeh
16:00 ~ Take home your own handmade tempeh

Organized by FabCafe and BioClub

テンペ作りワークショップ・Tempeh Making Workshop