{"product_id":"tempe_001","title":"Tempeh Starter 20 gram (for 10 kg Tempeh) - The High Quality Ragi Tempe from Indonesia","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHigh Quality Ragi Tempe from Indonesia\u003c\/h2\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0004_en.JPG\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            This is an authentic high quality tempeh starter made from non-GMO, allergen-free, rice flour. Use this starter to make delicious tempeh at home. Just by using a little amount, you can get the desired fermentation for your tempeh. (100g tempeh starter can make up to 50kg tempeh). \u003cbr\u003e\u003cbr\u003eEnjoy freshly made tempeh and get the best health benefits from the tasty superfood.  \u003cbr\u003e\u003cbr\u003eThis product is produced by Aneka Fermentasi Indonesia.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eWhat Is Tempeh?\u003c\/h2\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_05.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Tempeh is a fermented soybean product that native to Central Java Province, Indonesia. Like tofu, tempeh is made from soybeans. But tempeh is made by using the whole soybeans, so it has the complete or even greater nutrients. \u003cbr\u003e\u003cbr\u003eThe nutrients contained in tempeh are proteins, minerals, vitamin B, glucoses, and many others. Sometimes it is said that the amount of protein contained in soybeans can be compared to animal proteins. No wonder, many people substitute their meat intake with tempeh. \n        \u003c\/p\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/tempeh\/what-is-tempeh\/\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eRead More About Tempeh\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/11\/tempeh_00.jpg\" alt=\"what is tempeh\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eAll About Tempeh: The Fermented Soybeans And Vegan’s Superfood\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eHave you ever heard about tempeh? \u003cbr\u003e\u003cbr\u003eIn this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eIs Tempeh Good for Your Health?\u003c\/h2\u003e\n        \u003cp\u003e\n            Yes! Tempeh is known to have many health benefits.\u003cbr\u003e\u003cbr\u003eThere are lots of study saying that tempeh contains lots of nutrients, so it is good for your health. Some studies also show that tempeh nutrients are more easily digested, absorbed, and utilized by the body compared to those in soybeans due to the fermentation process. \u003cbr\u003e\u003cbr\u003eOne serving of tempeh (100 grams) provides around 200 calories, around 20 grams of protein, around 10 grams of carbohydrates, around 60 grams of water, and more other good substance for your body such as plant fiber, Vitamin B, antioxidant, etc. \u003cbr\u003e\u003cbr\u003eTempeh is said to be one of the low-calorie food with a high-fiber, so it is also good to consume during diet or just to maintain health in general.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eHow To Make Tempeh At Home\u003c\/h2\u003e\n        \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003cp\u003e*Turn on English CC for subtitles\u003c\/p\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e1. Rinse The Soybeans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_01.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003ePut the soybeans into a bowl. Rinse the beans well without breaking the skin. Make sure to rinse well and get rid of the dirt. The dirt on the skin contains a lot of bacteria that would make it difficult to make good tempeh.\u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e2. Soak The Beans Into Water with White Vinegar\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_02.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Soak the soybeans with water about 4 times the soybean weight (for example, 2 liters of water if you're using 500 grams of soybeans). The dry soybeans will absorb water and weights about 2.2 times heavier and the volume becomes more than 2.6 times its original volume.\u003cbr\u003e\u003cbr\u003eWhen the water temperature reaches 20℃ or more, microorganism will grow in immersion water. To prevent the increase of unwanted microorganisms, add a little white vinegar to the water. Add about 50 ml for every litre of water. So if you are using 2 litres of water, please add about 100 ml of white vinegar.\n        \u003c\/p\u003e\n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003cp\u003eThe soaking time for the soybeans: \u003cbr\u003e・25 hours in winter (Water temperature about 0-5℃)\u003cbr\u003e・15 hours in Spring\/Autumn (Water temperature 10-15℃)\u003cbr\u003e・6 hours in Summer (Water temperature 20-25℃)\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e3. Peel Off The Soybean's Skin\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_03.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003eIf there is a thin skin on the soybean, there is a high possibility that the fermentation process will not work well. So let's peel all the soybean's skin. Rub the beans gently and peel off the skin. This process takes roughly about an hour.\u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e4. Simmer The Beans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_04.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Put the peeled soybeans into a pot, add water and vinegar (1 litre of water with 50 ml vinegar, or 2 litres of water with 100 ml vinegar).  \u003cbr\u003e\u003cbr\u003eBoil the beans with low heat for about 30 minutes to 60 minutes. \u003cbr\u003e\u003cbr\u003eTo see if the soybean is done boiling, the soybean should be a little bit hard but not too mushy. It should be a little difficult to squeeze with your fingers. This process is only to make the beans cooked, but not overly cooked.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e5. Drain The Beans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_05.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Drain the soybeans and let it cool down. Shake the drainer slowly to fasten the cooling process. Let the temperature drop until it reaches about 40℃. \u003cbr\u003e\u003cbr\u003eLet's drain all the water thoroughly. It will help the fermentation process.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e6. Add The Tempeh Starter to The Soybeans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_06.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Add 1 to 10 grams of tempeh starter per 200 grams of cooked soybeans. \u003cbr\u003e\u003cbr\u003eBecause it is difficult to mix the tempeh starter evenly to every beans, add some flour (can be corn starch, rice flour, hattaiko, or others) to the tempeh starter. For example, if you put 1 gram of tempeh starter, please add 10 grams of your preferred flour  into it. Mix the tempeh starter mixture well. \u003cbr\u003e\u003cbr\u003ePut the cooled soybeans into a big plastic bag then add the tempeh starter mixture, shake the bag well so the tempeh starter will spread evenly.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e7. Move it To Ziplock Bag\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_07.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Opened some small hole in the bag with toothpick for air ventilation beforehand. \u003cbr\u003e\u003cbr\u003eTempeh starter will produce carbon dioxide at the fermentation process. So these air holes are necessary to let the carbon dioxide escape and take some oxygen in. Make the hole at in every 3 cm square. \u003cbr\u003e\u003cbr\u003eAfter finishing the holes, put the soybeans soaked with tempeh starter to the bag. Lightly press the bag to make it flat and even.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e8. The Fermentation Process\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_08.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Let the soybeans that has been mixed with tempeh starter ferment for about 20-24 hours or until there are many white mycelium covering the soybeans. The most suitable temperature for fermentation is about 32℃. It is useful to have a warm incubator such as fermentor device, food warmer, rice cooker, etc. \u003cbr\u003e\u003cbr\u003eNormally, the white mycelium will be visible in about 16 hours. The white mycelium will cover the surface of soybean and make a solid block shape. The tempeh will be complete when it solidifies.\n        \u003c\/p\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_09.jpg\" alt=\"Tempe starter\"\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHow To Store Tempeh\u003c\/h2\u003e\n        \u003cp\u003e\n            After the fermentation process is finished, you can store the finished tempeh in refrigerator for another 48 hours.  \u003cbr\u003e\u003cbr\u003eRefrigerator will  stop the fermentation process and prevent the tempeh to expire quickly. If you continue to store it at room temperature, you must cook it maximum in the next 24 hours for best taste.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \n            \u003ch3\u003eFrequently Asked Question About Tempeh Making\u003c\/h3\u003e\n\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eIs it okay to put too much of tempeh starter to the soybeans?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        There's no problem to put a little bit more tempeh starter. \u003cbr\u003e\u003cbr\u003eThe amount of the tempeh starter needed for 1 kg cooked soybeans (500 grams dried soybeans) is 1 gram tempeh starter. However, it is difficult to make the fixed amount of tempeh starter for each soybeans. So it would be better if you increase the flour, not the tempeh starter. (mix 9 grams of flour to 1 gram of tempeh starter).\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eI left the tempeh at room temperature, and the color becomes darker (brown to blackish).\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        Please be sure to save the finished tempeh in the refrigerator for leng term preservation (max 48 hours after the competion of fermentation process). \u003cbr\u003e\u003cbr\u003eThe Rhizopus spp. in the tempeh starter is still alive even after the completion of the fermentation process. So if you leave it at room temperature, the fermentation process will continue and later it can change the color of the tempeh into brown to blackish color. \u003cbr\u003e\u003cbr\u003eYou may still eat it if the tempeh doesn't have an odd smell or taste. However, after the continuation of the fermentation process, the taste will drops. An astringent taste also tends to come out. So let's not eat it when it has some strong odor which resembles the odor of strong ammonia or alcohol.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eCan I still make it without pulling off the soybean's skin?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        Hyphae are harder to grow in the unpeeled soybeans. \u003cbr\u003e\u003cbr\u003eIf you make tempeh with unpeeled soybeans, the fermentation process won't go well. With the skin, the finished tempeh can be too fragile. Even if you touch it with little force, the hyphae on the beans and skin are easy to tear apart. Therefore, it is not recommended to leave the beans unpeeled if you want to make good tempeh.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eThe tempeh smells like natto, it also has threads as we found in natto. Is it okay?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        There is a possibility that there is contamination from the natto bacillus at the fermentation process. \u003cbr\u003e\u003cbr\u003eNatto bacillus is not only in the natto starter powder, but it can also be in our environments such as soil and the atmosphere where it is possible for natto bacillus to grow. We need to clean up the working environment and working tools, boil and sterilize them before begin making tempeh.  \u003cbr\u003e\u003cbr\u003ePlease do not touch or eat natto in the middle of the tempeh making. You also need to wash your hands and make sure it’s clean during the tempeh making. These actions will prevent the contamination from the natto bacillus entering the tempeh.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eThe tempeh is too soft. It could stick to my teeth making it prone to toothache.\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        When boiling the beans, be sure to check the softness condition of soybeans with your fingers. \u003cbr\u003e\u003cbr\u003eIf the tempeh is too soft, it can be because it is boiled too long. If you boil it too much, the delicious bite of tempeh will disappear. \u003cbr\u003e\u003cbr\u003eThe normal tempeh has a little bit firm texture from the soybeans. Let's make sure that you boil it in low heat for about 30-60 minutes. The ideal condition for the boiled soybeans are soft, but still not easy to break if you squeezed it with fingers.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \u003csection\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n                            \u003ctd\u003eTempeh Starter (Ragi Tempeh)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                            \u003ctd\u003e20g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eRaw Ingredient\u003c\/th\u003e\n                            \u003ctd\u003eTempeh Bascillus (From Glutinous Rice)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n                            \u003ctd\u003eIndonesia (Manufactured by Aneka Fermentasi Indonesia)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n                            \u003ctd\u003eKeep in a cool dry place. Keep away from sunlight. After opening, keep in an airtight container and refrigerate.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n                            \u003ctd\u003e6 months from production date\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0029_01_en.jpg\" alt=\"Tempeh starter\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13015893639233,"sku":"71989071","price":834.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/281b60275fb4729588c60b94555e5ee8.jpg?v=1630480805","url":"https:\/\/sakurado.live\/products\/tempe_001","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}