Recipe trying to imitate: Eggplant Ragu from Granville Cafe
Upon hearing a phrase “fermented soy beans,” we Japanese are probably the only people who would go “Mmmmm…. Now THAT sounds delicious” and even truely mean it. But why not? They have given us critical foundation for traditional Japanese flavors that we simply should not live without – Soy sauce is made of fermented soy beans, for instance, and so is miso. And let’s not forget that dreaded but addictive natto. Mmmmmm.
So as you can imagine, I think quite highly of fermented soy beans and believe anything that comes from them, even if it is originated outside of Japan like tempeh, cannot be not awesome. But all these make it kind of ironic that my favorite tempeh recipe couldn’t be farther away from any Asian flavor. Continue reading