The humble yellow bean that the Chinese call ‘the great legume’. Bitter, tough and indigestible, it has been fermented to unleash its nutritional properties.
In northern Thailand, it is the unmistakable, nutty aroma of tua nao, the dried disc that provides a hit of plant-based umami to classic dishes. From the food tables of ancient empires of South Korea comes meju, the fermented soybean brick that was so precious, it was collected as taxation or tribute to the king. And in Jogjakarta, the soy patty tempe is a cheap meat alternative that provides 10% of the nation’s protein intake.
00:00 Introduction
01:17 Drying soybeans in teak leaves to make tua nao
04:37 Making meju, fermented soybean bricks fit for kings
09:17 ‘Rotten bean’ paste as a vegan flavour bomb
12:42 Two different sauces derived from meju
15:36 Making tempe the traditional Indonesian way
20:11 This restaurant only sells ‘tempe burgers’
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About the show: Not raw. Not cooked. But crafted by time. The ancient art of fermentation unlocks a world of delicious possibilities. Discover Asia’s most delectable, fermented foods.
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