Tempeh Quotes

“The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?"
"I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor."
"Weird. All of a sudden I'm starting to feel warm."
"That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue."
"The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor!
But the keystone to it all...
... is the TEMPEH!"
TEMPEH
Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine.
"Mm! Wow! It's really light, yet really filling too! Like fried rice."
"It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute.
I broiled these teriyaki style in a mix of soy sauce and sake.”
― Yuto Tsukuda, 食戟のソーマ 6 [Shokugeki no Souma 6]