What is "tempeh"?
"Tempeh" is a fermented food made by fermenting soybeans from Indonesia with "tempeh" fungus. "Tempeh" can also be made using other types of beans. It is an excellent substitute for meat in various dishes. Similar to tofu, "tempeh" is made from soybean products, but its nutritional properties and texture are different. As "tempeh" is made by fermenting whole soybeans, it is higher in protein, dietary fiber, and vitamin content than tofu.
"Tempeh" is a fermented food made from soybeans that is common in Indonesia. It is known for its unique taste and for being as rich in protein as meat-based food. Similar to Japan's "natto", main ingredient of "tempeh" is soybeans. The difference lies in the microbe used in the manufacturing process. While "natto" uses bacteria of the genus Bacillus, "tempeh" uses that of the genus Rhizopus. In this workshop, the objective is to approach the Asian method of fermenting solid food from a DIY perspective, and learn how to make "tempeh" together. Essentially, you will have to culture tempeh fungus on the surface of heated soybeans until the white mold has completely settled and solidified on all of the beans.
■Meeting place: FabCafe Tokyo (The meeting place is on 10F of the building.) Dogenzaka Pia 10F, 1-22-7 Dogenzaka, Shibuya Ward, Tokyo 〒150-0043
■Date and time: 7/14/2018 (Saturday) 12:00-16:00 (doors open from 11:45)
■Speaker: Nur Akbar Arofatullah // Kelsie Stewart // Chiaki Ishizuka
■Capacity: 10 people
■Registration fee: 2,000 yen
■Teacher: Nur Akbar Arofatullah
■Co-sponsored by FabCafe, BioClub
※The event will be held both in Japanese and English.
※We will give priority to registrations made via Peatix. If you have any questions, or would like to pay on the day itself, please contact us at firstname.lastname@example.org.
※If you need an apron, please bring one along with you.
Recommended for the following persons:
・Vegetarians and vegans
・People who are interested in fermentation
・People who like cooking
A member of Art Collective Life Patch in Indonesia. A researcher in the field of agricultural biotechnology, currently enrolled in Tokyo University of Agriculture and Technology, Graduate School of Agriculture, Department of Biological Production Science. While conducting forward-looking research, as a hobby, I also create various devices that even I do not know why I made. Recently, I have been living in Ami-machi, Inashiki-gun, Ibaraki. We are delving into biology via DIY methods, and developing low cost laboratory equipment for general use. Furthermore, while working on the introduction of an open-platform ubiquitous environment control system (UECS-Pi) for greenhouse management at Ibaraki University, I am also in the middle of researching the molecular mechanism of the heat-shock-induced resistance of tomato seedlings.
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