In this episode... Journey to Java with us as we discuss the history of tempeh, make homemade tempeh, and make a delicious tempeh dish from Chef Yotam Ottolenghi.
Albala, Ken. The World Atlas of Fermented Foods and Drinks. 1st ed., University of California Press, Sept. 2026. Hardcover and eBook, 272 pp., ISBN 9780520422872.
“How to Make Tempeh in the Instant Pot.” Full of Plants, n.d.
“Tempeh: Historical Soy Studies.” SoyInfo Center, n.d.
“Tempe Sudah Ada Sejak Abad ke‑16.” Harian Jogja, n.d.
“Journey to Java’s Tempeh Village.” NPR, 5 Apr. 2013.
“From Tofu Waste to Cultural Icon.” Academia.edu, n.d.
Shurtleff, William, and Akiko Aoyagi. History of Soybeans and Soyfoods in Southeast Asia (13th Century to 2010): Extensively Annotated Bibliography and Sourcebook.
Rumphius, Georgius Everhardus. Herbarium Amboinense: Continens Descriptionem et Usus Plantarum. 6 vols., Amsterdam, Johannes Burman, 1741–1750.
“Ingredient Spotlight: Tempeh.” Michelin Guide, n.d.
“Shiitake Tempeh Brothy Rice Bowl.” Ottolenghi, n.d.
“Origins of Tempeh in Java.” Freshie Ferment, n.d.
“Ottolenghi (Instagram Profile).” Instagram, n.d.
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