these are with green peas tempeh from Ministry of cultures. I bought this at Dr.POGO❤️
ベルリンのインディーズ系テンペ・ブランド（女性が一人で始めたらしい）Ministry of culturesのグリーンピースのテンペ

this is 50g miso.... if you have big tempeh, better with 100g or so.

テンペ小さかったので結構余っちゃいました。ついそのまま食べてしまいがち。小腹が空いた時の魚肉ソーセージのような感覚が。。。

MISO ZUKE is very traditional Japanese way of cooking.
it is pickling food in Miso, very famous one is white fish with white sweeter miso＝saikyo zuke.
(zuke means pickling)

miso slightly go into the ingredients, salty-deep umami.
and you oven it the surface get burned and so great flavor that all Japanese ppl love.

if you use softer waterly tempeh, it will be similar to white fish.

if you use harder stable tempeh, it will be similar to dried meat or smoked stuff like fish, cheese, egg or so.

i thought this Japanese way of cooking  will be able to help all VEGAN ppl's craving for protein-UMAMI!

SOY is a GOD🙏❤️

＝＝ー＝ー＝ーrecipeー＝ー＝ー＝＝

(make MISO BED)

combine
50g miso (white is more gentle and sweet/brown is stronger)
1TBS sake
1TBS mirin
1tsp brown sugar
in a small container

put your tempeh in the bed
leave it 1-5days in the fridge (I like bit longer when the tempeh is stable, hard one).
take out bit of miso from surface.
bake in your oven 150℃ 20-25min.
depending on your oven, but you can see
until surface getting dark/burned on the edge.

thin(!) slice and eat.
really satisfactional heaviness.
good with sake, beer, wine like smoked cheese or egg. upper food⤴️
sandwich also amazing.
it is nice if it's cold too,  good for lunch-box.

日本の方には説明不要、皆さんのいつもの分量で味噌床を作っていただいて、漬けて、
少し味噌を拭ってから魚のように焼いてください。
私は硬いテンペなら３日くらいつけたほうがしっかり味がしみて好きです。
テンペのメーカーによって食感などは違うので好きな固さのテンペを見つけてください。
柔らかいのだと白身魚の西京焼きっぽく、固いのだと干し肉とか燻製っぽい感じ。
最高です、和食のアイデア❤️


こちらはしっかりしたテンペで作ったもの。these are with stable/harder tenpeh.
ちょっと焼きすぎたと思ったけど全然美味しかった！ i think it was too much burned but taste great!

🍊☃️FOOD LIST FEB 2021⛄️🍊 ingredients🙇

STARTING A CSA ＝CSAの始め方＝　by Denise Palma Ferrante