Tempeh Making Workshop in Bangkok (English)
Schedule
Mon Jan 27 2025 at 10:30 am to 12:30 pm
UTC+07:00Location
SALA BRAN | Bangkok, BM
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■What is Tempeh?Tempeh is a traditional fermented soybean product originating from Indonesia, often referred to as "Indonesian natto." It is made by fermenting soybeans with a starter culture called Ragi. Unlike Japanese natto, tempeh has no strong odor or stickiness. Instead, it is characterized by a firm texture and a white layer of mycelium on the surface.
Tempeh is commonly sliced and cooked as-is or thinly sliced and fried. It is highly nutritious, making it a popular health food worldwide. In recent years, it has gained recognition as a versatile ingredient in various dishes and as a plant-based protein source for vegetarian and vegan diets.
In this workshop, you will learn how to make your own tempeh from scratch!
■Tempeh as a Probiotic
The human gut is home to over 1,000 species of bacteria, and maintaining a balanced gut microbiome is essential for overall health. Probiotics are believed to play a key role in supporting this balance and have been linked to various health benefits, including anti-cancer properties, allergy relief, suppression of atopic dermatitis, and the inhibition of Helicobacter pylori.
The tempeh introduced in this workshop contains Enterococcus faecalis TH10, a strain known for its high resistance to acid and salt. This beneficial microorganism has been identified and isolated as one of the dominant species in tempeh fermentation.
■Learn How to Make Foolproof Tempeh!
In this workshop, we’ll show you how to make tempeh easily and successfully, minimizing common mistakes that can occur during the fermentation process. Whether you're a beginner or have struggled with making tempeh before, this workshop is here to help you create delicious, fail-proof tempeh every time!
◇This Workshop is Perfect for:
1. Anyone curious about tempeh and ready to try making it themselves.
2. Those who’ve attempted tempeh-making but gave up after repeated failures.
3. People looking to incorporate highly nutritious tempeh into their daily meals.
4. Vegans, vegetarians, or anyone focused on plant-based eating.
■About the Instructor
This workshop will be led by Mr. Onishi, an experienced instructor from Asian Fermentation, who has hosted fermentation workshops in Thailand, Japan, India, and beyond. Currently based in Bangkok, Mr. Onishi is dedicated to sharing the wonders of fermented foods across multiple countries.
His work extends to participating in a panel discussion with the Japan Aerospace Exploration Agency (JAXA), emphasizing the importance of fermented foods for future space station living. He is also actively involved in volunteer activities, teaching fermentation techniques to Japanese communities in remote regions around the world.
In this workshop, Mr. Onishi will guide participants through the entire process of making foolproof tempeh—from soaking and steaming the soybeans to inoculating with starter culture and fermentation. Even beginners will learn essential tips for success and experience the joy of tempeh-making!
■Workshop Information
Date and Time:
January 27, 2025 (Monday)
10:30 AM – 12:30 PM (approximately 2 hours)
Location:
Ekamai Soi 10 Yark2 Sala Bran
Format:
In-person workshop (The workshop will be recorded and available for viewing as an archive for up to 2 weeks after the event.)
Number of Participants:
Approximately 20 people (Registration will close once the capacity is reached.)
Fee:
1,500 THB per person
How to Register:
To register, please contact us via the following:
LINE: https://lin.ee/wjOaWnA
Phone: 02-044-3769
For any questions, please feel free to contact us at [email protected].
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Where is it happening?
SALA BRAN, No. 38 Soi Jaroenmitr Sukhumvit 63 Road (Ekkamai) Kwang Prakanong Nua Khet Wattana,Bangkok, ThailandEvent Location & Nearby Stays:
