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Tapai. Ragi Tapai[edit] Tapai is made by inoculating a carbohydrate source with the required microorganisms in a starter culture. This culture has different names in different regions, shown in the table below. The culture can be naturally captured from the wild, by mixing rice flour with ground spices (include garlic, pepper, chili, cinnamon), cane sugar or coconut water, slices of ginger or ginger extract, and water to make a dough.[2] The dough is pressed into round cakes, about 3 cm across and 1 cm thick, and left to incubate on trays with banana leaves under and over them for two to three days. They are then dried and stored, ready for their next use. Preparation[edit] Ragi tapai is used to ferment different types of carbohydrates such as cassava, cooked white rice or glutinous rice, and sometimes sweet potatoes. The finished tapai will taste sweet with a little alcohol, and can be consumed, or left for several days more to become sour.

Name of a place[edit] See also[edit] Sake References[edit] Tempeh. Fresh tempeh at the market, Jakarta, Indonesia – traditionally, tempeh is wrapped in banana leaves. History[edit] Tempeh being sold in Java, early 20th century Tempeh originated in today's Indonesia, probably on the island of Java. The earliest known reference to it appeared in 1815 in the Serat Centhini.[4] Three detailed, fully documented histories of tempeh, worldwide, have been written, all by Shurtleff and Aoyagi (1985, 1989, and 2001). Production[edit] Sliced tempeh Tempeh begins with whole soybeans, which are softened by soaking, and dehulled, then partly cooked. A mild acidulent, usually vinegar, may be added to lower the pH and create a selective environment that favors the growth of the tempeh mold over competitors.

Traditional tempeh is often produced in Indonesia using Hibiscus tiliaceus leaves. Nutrition[edit] The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. Preparation[edit] [citation needed] Tempeh burger Tempeh mendoan Types[edit] Health Benefits of Perilla. Perrilla frutescens, commonly referred to as perilla, is a food and traditional medicine in Asian countries, particularly Japan and China. A member of the mint family, the leaves are used in Chinese herbal medicine for symptoms of asthma and cough and contain calcium, iron, and vitamin C. Its seeds support healthy immune function and are a rich source of omega-3 alpha-linolenic acid (ALA). Benefits of Perilla Frutescens Research has found that perilla is effective at fighting harmful organisms, especially in the mouth. [1] Japan’s Asahi University School of Dentistry tested the action of perilla seed and found that it contains a compound, Luteolin, which may help reduce cavities and lessen the occurrence of some dental problems. [2] Like many botanicals, perilla is a great source of antioxidants.

Perilla contains rosmarinic acid, which is known to resist redness and swelling. Supplementing With Perilla The benefits of therapeutic plants are available through many forms of ingestion. . - Dr. Eat Natto and Care for Your Cardiovascular System Naturally. Lifestyle, Diet, and Wellness. Enjoy Eating Saturated Fats: They're Good for You. Donald W. Miller, Jr., M.D. Natto. Health Benefits of Natto Using Your Bean By Bonnie Jenkins, Advanced Natural Medicine Bulletin When you compare America’s health to that in Japan, one thing immediately jumps out at you – the incidence of heart disease, osteoporosis and cancer is significantly higher in the United States. What’s the difference? If you say “soy,” your right – sort of. Natto packs a super punch of genistein, the isoflavone that helps protect against cancer. So the next time you’ve got the munchies, reach for a cup of steamed soybeans. Now, that’s using the old bean! *** References: Katsuyama H, et al.