Tempeh gets recognition and finds a new home in Japan

Flavour of the season: Tokiwa’s raw tempeh with skin is suitable for salads.

TAMAKI Abe is one from a growing number of Japanese who have recently fallen in love with tempeh, the fermented soy-based Indonesian dish.

Surprisingly, it didn’t leave an impression when she first savoured it for the first time years ago, but Abe developed a taste for it in the past few months, after realising it paired well with Japanese spices, and especially curry.