Today’s Doodle celebrates Tempeh and is illustrated by guest artist Reza Dwi Setyawan who is based in Semarang, Central Java, Indonesia. This 1nutritious plant-based protein is a 400-year-old 2fermented food originated in Indonesia and is typically made of soybeans, but it can be made of many other beans, grains, and legumes by the same fermentation process. The Doodle features Tempeh Mendoan, one of the fried Tempeh varieties in Indonesia which is an iconic part of Indonesian cuisine and was declared as an 3Intangible Cultural Heritage on this day in 2021.
1 栄養価の高い
2 発酵した
3 無形文化遺産
Tempeh was first documented in the 1600s in Tembayat Village, Klaten, Central Java, Indonesia and was recorded on Serat Centhini, a twelve volume compilation of Javanese tales and teachings, written in verse and published in 1814.
People all over the world typically consume tempeh as a meat replacement, combined with rice and vegetables. It offers a variety of health benefits, like improved gut and brain health. Rich in nutrients such as protein, fiber, 4prebiotics, and vitamin B12, this food made of 5minimally processed soybeans is a popular choice for most people in Indonesia and emerging among health-enthusiasts around the world. Various leaves can be used to wrap tempeh during fermentation. Waru, teak, and guava leaves are some of the oldest known, while banana leaf is the most popular one in Indonesia.
4 プレバイオティクス◆腸内の善玉菌の活動および増殖を促進する食品成分
5 最小限に
There are many ways to consume Tempeh, but due to its great taste, 'tempe goreng' or fried tempeh has been the most popular tempeh dish. Fried tempeh is usually combined with various types of sambal (ground and seasoned chili pepper dipping) and kecap manis (sweet soy sauce made of fermented soybean).
Tempted to try tempeh? Go ahead, give it a little taste.
10月29日のもの。
テンペの無形文化遺産登録を記念するもの。
