Healthy fermented foods (2) - Tempeh made in Japan

I think traditional cuisines in the world often include fermented fooods. In addition to natto, there is another kind of fermented soybeans available in Japan. It is tempeh (or tempe), which was originated from Indonesia. In Hamamatsu, you can eat fried tempeh in an Asian restaurant Garuda in the downtown. Last summer, I had this Tempe Goreng with sweet sauce.

Even in some supermarkets, there are some tempeh sold near tofu and other soy products. But I found them quite expensive compared with Japanese soy products. In addition, you have to keep them in a refrigerator, so, it is much more convenient to buy them via Amazon Japan. They sell a set of 10 packs that costs 2,460 yen, and the tempeh (100g) is in a retort pouch to be kept in a room temperature. The outer bag has some pictures to show how to eat it. It can be used in salad as it is, cooked with hijiki seaweed, and included in a pizza, for example.

This is one half of tempeh, which has a weight (50g) similar to that of one typical portion of natto (40 - 50g). Unlike natto, it is a cake of fermented soybeans and isn’t sticky at all.

I often saute it and eat with soy sauce and grated ginger as it may be one of the simplest ways to eat it.

The next one is also easy to make. You only need to chop tempeh, eggplant, and tomato and saute them together, add some salt, and sprinkle dried parsley. As tempeh has just a mild taste of beans, it is easy to use with other ingredients.

Personally, I like tempeh better than natto though it is more expensive. Even among Japanese people, there may be those who have difficulty getting used to the flavor of natto (like me) though they want to eat nutritious foods. For them, tempe may become the best alternative if it will be more advertised and the price will be less expensive. As with natto, tempeh features GABA, isoflavone, and fiber (according to the description on the bag) and can regulate the functions of the intestines.