JakartaPost-Apr 4

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. 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. 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. Read more at: https://www.thejakartapost.com/paper/2022/04/03/tempeh-finds-a-new-home-in-japan.html.