Raw tempeh: Tokiwa's raw tempeh with skin is suitable for salads. (Courtesy of Tokiwa) (Courtesy of Tokiwa/Courtesy of Tokiwa) - Jakarta Post/ANN
JAKARTA, April 4 (Jakarta Post/ANN): Tempeh has won recognition and begun a unique evolution in Japan, assisted by the country’s rising health consciousness and expanding supply channels.
Tamaki Abe is one of a growing number of Japanese who recently fell in love with tempeh, the fermented soy-based Indonesian dish.
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