It is an Indonesian product. Tempeh is a white mould covered cake produced by fungal fermentation of dehulled, hydrated and partially – cooked soyabean cotyledons. Tempeh is a dense, chewy textured soyafood with a nutty , slightly smoky taste like mushrooms. It is a good source of isoflavones, fibre, protein and due to fermentation even rich in Vitamin B12.
Natto
It is a Japanese product. The soyabeans are soaked in water cooked and inoculated with Bacillus subtilis or previously prepared Natto. They are then wrapped in barks of pines and are allowed to ferment under vacuum conditions at 40 0c for 20 hours.
Last modified: Saturday, 10 December 2011, 4:06 AM
