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Tempeh Workshops
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About Tempeh Ware
Save the world by eating your plate
Most people know tempeh as an Indonesian side dish, appearing in small, rectangular chunks on a plate. But the time to be square is over, and new shapes enunciate the future of food in sustainable...
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Mediamatic Biotoop Dijkspark Karenina van den Crommenacker, Nicolas Rotta
Tempeh Ware blog
Save the world by eating your plate
Tempeh is mostly known as a Indonesian dish grown in a rectangular block. But enough with the boxes! The Mediamatic LabTeam decided use tempeh’s ability to grow in pretty much any shape - when...
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Mediamatic Biotoop Dijkspark Jiwei Zhou
Tempeh Ware with Flavour
Research continues to make tempeh ware more interesting
A food design research, aiming to optimise tempeh bowl tastes, texture, shapes, thickness and appearance, in order to create an interesting meet with tempeh bowls in our restaurant Mediamatic Eten.
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Mediamatic Biotoop Dijkspark Jiwei Zhou
Tempeh Ware is potential in street food wrap!
Inspired by a lot of starch-based street food, Mediamatic is developing tempeh-based eating tool. Eat tempeh as food and as an eating tool at the same time!
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Mediamatic Biotoop Dijkspark Jiwei Zhou
Tempeh is made into sheet materials!
Cooking tempeh as a sheet material
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Mediamatic Biotoop Dijkspark Jiwei Zhou
A Glance at Tempeh Sheet Possibilities
The sheets can be seen as product material, and definitely, also cooking ingredients.
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Mediamatic Biotoop Dijkspark Jiwei Zhou
Tempeh + Pizza = Tempehzza?
Tempeh as the dough and top of a pizza
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Mediamatic Biotoop Dijkspark, Mediamatic Eten Kamilė Vaitkutė, Jiwei Zhou
It smells like fresh bread!
As the taste of lupin tempeh was only pleasant to Willem, we all together decided to test the mycelium growth on different materials. We collected different grains (the ones that we have a personal...
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Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou
Buckwheat Tempeh Tastes like Black Bread!
In order to find out a nice taste of tempeh ware, we have been growing fungus rhizopus oryzae on different ingredients. This time we tried bulgur, buckwheat, corns and pop corns.
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Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou
Tempeh Dinner First Trial!
Buckwheat and bulgur tempeh sheets' first trial for closed food
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Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou
A Taste from the Ocean: Poppy Seed Mycelium
It smells like...fish!
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Mediamatic Eten Kamilė Vaitkutė
Are you prepared for the Halloween?
This post is about our FIRST impressions of raw tempeh, organic shapes and a crumb of Halloween spirit. After this silent break, we have decided to separate our update into two different posts. We...
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Mediamatic Eten Kamilė Vaitkutė
Chef Tommaso Buresti has something to say about…
As nice as it is to play with a raw tempeh, eating it unprepared is not the best idea. Jiwei and I sneaked into the kitchen to cook our samples (about which you can read in the previous post ).
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Mediamatic Biotoop Dijkspark Jiwei Zhou
Experience the Moulds: Somewhere between Food and…
As lab interns, we already get used to eating our lab-grown moulds. Now let's step away from our perspective: how many of you are afraid of eating fungus, even knowing that a large part of our...
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Mediamatic Biotoop Dijkspark Jiwei Zhou
"How did you make it?" Curiosity from Mouldy Food…
Today 4 colleagues helped us tested the eating experience with our idea from last blog: what if people rip off the mycelium to eat the food inside? What if the food is already grown with mycelium and...
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Mediamatic Eten Jiwei Zhou
Ooh, Getting Structured about Taste Test
In the past weeks we found that our testing activities were too casual to come to agreed conclusions. Our results also lacked persuasive conclusion and presentation to people who were not following...
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Making tempeh at home
Instructions on how to make Tempeh
Have you ever thought about making Tempeh yourself? Here you will find a basic seven steps instruction on how to prepare a successful Tempeh at home.
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Tempeh Tasting Adventures
Exciting our taste buds with a sustainable source of protein
Clean Lab Interns Elnaz and Magdalena delved into another series of testing and tasting Tempeh preparations.
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Okara Tempeh