| Indonesian Tempeh Online Store. Frequent Ask Questions: How do I store my tempeh starters?Tempeh starter should be kept in the refrigerator (34-37 F) in a closed glass jar, or a sealed ziplock bag. when you open the refrigerator warm most air will enter, and will condense on the objects in the refrigerator. In the glass jar or ziplock the tempeh starter is protected and safe, and won't get moist. This way the Tempeh Starter can be kept for months, and if you store the starter in the
freezer section it can be kept for years!
Can I order as a Retail Customer from the Whole Sale Section?Yes, Ofcourse, for the more serious Tempeh Maker
who uses it on a daily or regular base, we offer bulk volume prices which are much cheaper.
Bulk prices prices / volumes starts at 250 grams for $29.95 and up. We regular deliver Bulk orders for restaurant chains at 100+ Kg monthly !
How do I store my homemade tempeh?Fresh tempeh can be kept in the refrigerator (34-37 F) up to 5 days. Frozen tempeh keeps good for several months.
How much tempeh can I eat daily?There's is no minimum or maximum amount. We only advice that tempeh is part of a well balanced diet. The FDA recommends to consume daily about 25 g of soy proteins, or 2 to 3 oz Tempeh.
What soybean varieties are suitable for the production of tempeh?The only beans in our opinion to create the taste of original Indonesian Tempeh are Yellow NON GMO Soy Beans , although there are no specific varieties which could be used for the production of tempeh. To obtain the "fresh nutty taste" of Indonesian style Tempeh only the big yellow Soy Bean should be used, if you want to use instead of Soay Bean, an other kind of bean, this is no problem in the process, it only gives a different taste then Indonesian style tempeh.
Can I eat raw tempeh?Fresh tempeh is eaten cooked, either fried, steamed or boiled.
How do I know that my tempeh is good?In fresh tempeh the soybeans should be bound together into a tight cakes with no mold growing other than the white tempeh culture. Small black spots may occasionally appear. These spots do not necessarily indicate spoilage, but are part of the tempeh culture's life cycle.
The texture should not be slimy and the aroma should be mushroom-like (or nutty yeast-like). A every slight smell of ammonia is normal. This smell will increase if you incubate too long, indicating that the proteins have been broken down too much.
My batch of homemade tempeh is spoiled, who can I prevent this in future?There could be many reasons but the most important one is the incubation of moist beans. Moist is the number 1 reason which will spoil your batch of Tempeh. Then other organisms will grow and compete with the tempeh mould. This will result in a slimy texture and a strong smell of ammonia.
Other reasons could be:
- using old or inactive starter(starter should be kept in a dark, cold and dry place)
- working conditions where not hygienisch
- too high incubation temperature which kills the mold (temperature should be between 80-89°F).
Molds can produce toxins! How safe is tempeh?The molds (Rhizopus) used for the production of tempeh are eatable and don't produce any known toxins. There have been no reports of serious illness after eating of tempeh.
My tempeh has black spots! Can I still use this tempeh?The formation of black spores, especially around the air holes, where there's a lot of oxygen, the molds will produce some black spores. This tempeh is still eatable, and is normal. To Indonesian people black spores is a sign of a good tempeh(maker).
Depending on the Rhizopus strain this will happen sometimes after 24 hours of incubation or after 3-4 days of incubation. The Tempeh Starter type "shining white" which you can order via our website, special developted by us, does not contains black spores during the normal incubation period of 36-48 hours. What is Oncom Oncom more recently referred to as onchom, one of the staple foods of Indonesia, and is a culture food-product closely related to tempehOncom is more commonly produced in West Java, Indonesia. Unlike tempeh, oncom is mainly prepared from Okara (Okara Japanese], a byproduct of manufacturing soy milk.
Our instructions will show you how to make it, and your byproduct will be delicious healty Soy Milk.
A mold species Neurospora Sitophila which produces orange-red spores, is used in the short fermentation of oncom.
In contrast to tempeh, sporulation of the orange-red mold is encouraged in oncom production.
What is Natto
Called Natto in Japan and Thau-nao in Thailand this cultured whole bean
soy food has a strong, somewhat persistent, unique flavor. The bacteria, Bacillus subtilis var natto,
that culture the cooked soybeans make a sticky, viscous polymer during the 6-12 hours of
incubation. This creates wispy threads evident when the cultured soybeans are pulled apart.
A good source of protein, this robust soyfood adds zest to any grain or noodle dish, soup or sandwich.
A little goes a long way, so what is not intended for use in a day or two may be easily frozen.
For more than 1,000 years Natto has been a Japanese staple.
The Japanese consume roughly 50,000 tons of natto every year.
Natto is fermented soybeans; soybeans are said to be the most nutritious crop grown.
Natto contains 18 amino acids as well as protein, vitamin K, vitamin C,
vitamin E, vitamin B complex, as well as other vitamins and minerals that are essential to your good health.
There are several reasons that natto is eaten, most are for medicinal purposes.
Natto is considered to be safe and beneficial; it is also not associated with any ill side effects or any allergic reactions,
unless you are alergic to soy, as always consult your doctor first before trying Natto.
The medicinal reasons for consuming this wonderful food are many.
The prevention of osteoporosis is one. Bones are made with a special protein called gamma glutamic acid combined with calcium.
Vitamin K is needed as a mediator in that particular combination; vitamin K is needed for the formation of bones
and is an essential component. Natto contains an amazing 870 micrograms of K2 per 100 grams of natto.
Natto also aids in the absorption of calcium from the intestines. Japanese researchers credit natto for the prevention of osteoporosis;
it is statistically recognized that the regions with higher natto consumption have lower rates of broken bones.
In America we have 3 times the rate of prostate cancer in men than that of Japanese men.
For Japanese males that move to America, the rate of prostate cancer rises significantly; it is believed that this is due to the change in their diet,
going from a high consumption of soybean products to animal products. The Japanese consume 20 to 30 times more soybeans than Americans do,
and it is thought that the relationship between cancers such as breast, skin,
large intestine and prostate gland is largely due to the consumption of soybeans in Japan.
Soybeans contain selenium, which is an anti-cancer mineral.
Soybeans also contain edible fibers that cleanse the intestines which in turn is effective in preventing large intestinal cancers.
No matter how you look at the research, eating soybean products especially natto, is effective in the prevention of various cancers
and may aid in the recovery of individuals that now suffer with various types of cancers.
America has a problem with obesity; our country has fallen away from healthy eating habits and has turned to fast foods,
so obesity is on the rise as well as all the diseases and illness that are associated with obesity.
Soybean protein curbs the accumulation of body fat by raising the activity of the thyroid gland releasing more thyroid hormones,
and that in turn will accelerate the burning of fat. It is said that soybeans prevent the aging of blood vessels and in turn strengthen them;
soybeans also prevent high blood pressure caused by hardening of the arteries; which leads us to heart attacks,
strokes and senility.
Pyrazine is an enzyme that prevents blood from clotting.
The number one killer in America today is heart diseases and heart attacks. It is said that 60 percent of all cases of senility,
among Japanese elders is due to blood clots in the brain; Americans suffer 4 times the rate of senility than the Japanese.
There are anti-coagulant drugs and blood thinners, but they only treat the surface of the problem. Some drugs are so extremely expensive that some hospitals
don't even stock them and if they do they are only used within minutes after a heart attack or stroke because the drugs ability
to dissolve clots and fibrous tissue only lasts for about 4 to 20 minutes. Using it at this point, after the heart attack
or stoke really isn't much help to the individual as the damage from the attack has already been done to the body.
Until recently there was no natural solution to removing fibrin deposits or clots within the arteries but
Japanese researchers have now shown that 100 grams of natto exhibits the same effect as these powerful drugs.
This is great news for everyone out there.
See your physician before taking any products that you may research and wish to use.
If you are at risk and find that it is safe for you to use, then by all means eat natto, the sooner
you put it to work busting any clots you may have the better your overall outcome will be.
There are many ways to eat natto, one is cooked but if you cook natto you will kill the bacterium
that is essential to your health. The best way is to eat it is uncooked. The smell is compared to that of blue cheese.
The Japanese say that eating natto is good for your health,
some of the claims are backed up by medical research and others are not.
A new study out of Taiwan has found that the nattokinase enzyme, which is derived from fermented soy,
may help to prevent Alzheimer's disease. The enzyme has the ability to dissolve amyloid fibrils, which build up as plaque
in the brain and can lead to brain cell damage. When this happens, the brain suffers cognitive impairment and Alzheimer's may result.
Previous efforts to degrade amyloids have found them to be insoluble and resistant to enzyme action,
so discovering the nattokinase effect represents a major breakthrough.
The researchers also found that the nattokinase enzyme could dissolve fibrils that contribute to diabetes
and central nervous system degeneration. Earlier research discovered that nattokinase breaks apart blood clots,
diminishing the risk of thrombosis and heart attacks. Seventeen clinical studies to date have verified that the enzyme both
dissolves existing clots and prevents new ones from forming.
If you have any questions please contact us at : Info@TempehOnline.com |
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