Non-Soy Tempeh Making Class with Shima Shimizu
*Class Cancellation Policy applies, please refer to the bottom of page
What is Tempeh?
Traditionally made with soy beans, 'Tempeh' is a fermented bean cake originated in Indonesia.
At Foodcraft we have been making this plant-based protein that is fermented to an easy-to-digest powerhouse with chickpeas for years now. Almost any legume and grains can be fermented with a tempeh starter!
Join Shima Shimizu to learn about the fermentation of Tempeh and start fermenting at your home!
WHAT WILL YOU LEARN?
- How to make a non-soy tempeh with Black Turtle Beans, Mung Beans, Kidney Beans.
- How to make Tempeh Burgers
*THIS IS A VEGAN COOKING CLASS
WHAT WILL YOU TAKE HOME?
- 3 types of tempeh made in class to ferment at home
WHAT TO BRING?
- 1x apron
- 1x pen
Length of Class: 2.5 hours
Venue: Room A, 16F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town
CLASS CANCELLATION POLICY
We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.
*The policy applies to sign-ups within the 7-day period before the scheduled event
Inspired chef who loves working with alternative ingredients and fermentation.
Shima has been on a food and health journey since a child. Her inspiration was her parents who worked in hospitals. She has a strong desire to take charge of her own health.
When it comes to food, her motto is to be mostly plant based but to be flexible and enjoy the food and company first.