{"product_id":"handmade-kit_010","title":"Homemade Tempeh Kit (20 grams Tempeh Starter, 500 grams \"Toyomasari\" Organic Soybean)","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e\n\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_temp_min\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\u003cdiv class=\"exp\"\u003e\u003csection\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eAbout Homemade Tempeh Kit\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003eIt is a set of high quality tempeh starter (in Indonesia it is called \"ragi tempe\") produced by AFI (Aneka Fermentasi Indonesia), and an organic soybean \"Toyomasari\" from Hokkaido Prefecture, Japan.\u003cbr\u003e\u003cbr\u003eThere will be a simple instruction of how to make homemade tempeh in Japanese.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1484_02_en.jpg\" alt=\"tempeh_kit\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eBy using this 20 gram, you can make about 10 kg of homemade tempeh.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_03.jpg\" alt=\"tempeh_fried\" width=\"100%\"\u003e\u003c\/div\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eWhat is Tempeh\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003eTempeh is a fermented soybean product that native to Central Java Province, Indonesia.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_01.jpg\" alt=\"tempeh\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eLike tofu, tempeh is made from soybeans. But tempeh is made by using the whole soybeans, so it has the complete or even greater nutrients from the soybean.\u003cbr\u003e\u003cbr\u003eThe nutrients contained are proteins, minerals, vitamin B, glucoses (energy), etc. Sometimes it is said that the amount of protein contained in soybeans is almost balanced with meat. Therefore, you can complete your daily nutrients intake by consuming tempeh.\u003c\/p\u003e\n\u003cbr\u003e \u003ca class=\"bgTxtKosoGenmai\" href=\"https:\/\/mizunori.live\/blogs\/column\/all-about-tempeh\"\u003eClick here to learn more about tempeh\u003c\/a\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eIs Tempeh Good for Your Health?\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003eYes! Tempeh is known as a food full of nutrients.\u003cbr\u003e\u003cbr\u003eThere are lots of study saying that tempeh contains lots of nutrients, so it is good for your health. Some studies also show that tempeh nutrients are more easily digested, absorbed, and utilized by the body compared to those in soybeans due to the fermentation process.\u003cbr\u003e\u003cbr\u003eOne serving of tempeh (100 grams) provides around 200 calories, around 20 grams of protein, around 10 grams of carbohydrates, around 60 grams of water, and more other good substance for your body such as plant fiber, Vitamin B, antioxidant, etc. Tempeh is said to be one of the low-calorie food with a high-fiber, so it is also good to consume tempeh for diet.\u003c\/p\u003e\n\u003cbr\u003e \u003ca class=\"bgTxtKosoGenmai\" href=\"https:\/\/mizunori.live\/blogs\/column\/all-about-tempeh\"\u003eClick here to learn more about tempeh\u003c\/a\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eWhat is The Hokkaido Prefecture's\u003cbr\u003e\"Toyomasari\" Organic Soybean\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003eToyomasari is a soybean that has a good taste and sweet flavor, so it is also called as \"The Soybean Grand Champion\". This soybean is suitable for boiled beans because it has a rich delicious flavor. It also suitable for making miso or tofu.\u003cbr\u003e\u003cbr\u003eBecause the content of sucrose is higher than any other soybeans, you can taste the rich flavor of Toyomasari in various dishes.\u003cbr\u003e\u003cbr\u003eIt is an organic, pesticide-free, and no chemical fertilizer cultivation soybean from Hokkaido's Prefecture. Made in Makubetsu-cho, Hokkaido for mode than 30 years.\u003c\/p\u003e\n\u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a107p005.jpg\" alt=\"bean\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eBeing harvested when they are completely ripe, these soybeans are rich in nutrients and have fine quality of taste and flavor.\u003c\/p\u003e\n\u003cdiv class=\"producer clearfix\"\u003e\n\u003cdiv class=\"producerImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/hirawake.jpg\" alt=\"平譯優\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"producerTxt\"\u003e\u003cdl\u003e\n\u003cdt\u003eHirawake Farm・Mr. Yuu Hirawake\u003cbr\u003e「I have raised the bean carefully \u003cbr\u003ewith love like my own child」\u003c\/dt\u003e\n\u003cdd\u003eI have been making organic, pesticide-free beans for more than 30 years in Makubetsu-cho, Hokkaido.\u003cbr\u003eHarvested beans were dried in sunlight without relying on machines, the condensation can bring the sweetness to the beans.\u003cbr\u003eOrganic, pesticide-free, non-chemical fertilizer cultivation, and carefully raised with natural drying. The best choice of soybean for tofu. Please try it once.\u003c\/dd\u003e\n\u003c\/dl\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eYou can use this Toyomasari Soybean for many dishes because of it's rich, delicious flavor. Please use this for making homemade miso, tofu, or even natto!\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eWhat is Tempeh Starter\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003eIt is a high quality tempeh starter (in Indonesia it is called \"ragi tempe\") produced by AFI (Aneka Fermentasi Indonesia) in Indonesia.\u003cbr\u003e\u003cbr\u003eTempeh (\"Tempe\" in Indonesian) is a traditional soybean fermented food that has been eaten in Indonesia for over 500 years. Like cheese and natto, tempeh has not strong smell and the taste is slightly sweet. It can be used for various dishes.\u003cbr\u003e\u003cbr\u003eYou can get lots of health benefit from eating tempeh. Besides lowering the cholesterol and blood pressure in the blood, tempeh is also effective as prevention of arthritis and arteriosclerosis, antioxidant action, and some symptom relief such as osteoporosis and menopausal disorder.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1376_10.jpg\" alt=\"tempeh_kit\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eBy using this 20 gram, you can make about 10 kg of homemade tempeh.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eMaterials to Make Homemade Tempeh\u003c\/h1\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003eMaterials\u003c\/h2\u003e\n\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e・ \u003ca href=\"https:\/\/mizunori.live\/collections\/food\/products\/beans_034\" style=\"color: #ac2455;\"\u003eSoybeans\u003c\/a\u003e (200 grams to 1000 grams *choose your own appropriate amount)\u003c\/li\u003e\n\u003cli\u003e・ \u003ca href=\"https:\/\/mizunori.live\/collections\/food\/products\/tempe_001\" style=\"color: #ac2455;\"\u003eTempeh starter\u003c\/a\u003e (1 gram to 10 grams)\u003c\/li\u003e\n\u003cli\u003e・ White Vinegar (100 ml againts 200 grams of soybeans)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003eMore Convenient if you Have\u003c\/h2\u003e\n\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e・ \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_039?\" style=\"color: #ac2455;\"\u003eWarmers such as fermentators device\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e・ Ziplock Plastic\u003c\/li\u003e\n\u003cli\u003e・ Plastic Bag\u003c\/li\u003e\n\u003cli\u003e・ Toothpick\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eHow to Make Homemade Tempeh\u003c\/h1\u003e\n\u003cbr\u003e\u003cp class=\"youtube\"\u003e\u003ciframe width=\"610\" height=\"343\" src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003e1.　Rinse The Soybeans\u003c\/h2\u003e\n\u003cbr\u003e\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"大豆を洗う\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_01.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003ePut all the soybean into a bowl. Rinse the beans well without breaking the skin. The dirt on the skin contains a lot of bacteria that would make it difficult to make good tempeh.\u003cbr\u003e\u003cbr\u003eLet's rinse it well and remove all the dirt.\u003c\/p\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003e2.　Soak The Beans Into Water with White Vinegar\u003c\/h2\u003e\n\u003cbr\u003e\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"大豆を酢入りの水に漬けてお\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_02.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eSoak the soybeans with water about 4 times the soybean weight (for example, 2 liters of water if you're using 500 grams of soybeans). The dry soybeans will absorb water and weights about 2.2 times heavier and the volume becomes more than 2.6 times its original volume.\u003cbr\u003e\u003cbr\u003eWhen the water temperature reaches 20℃ or more, microorganism will grow in immersion water. To prevent the increase of microorganisms, let's put the white vinegar to the water.\u003cbr\u003ePut about 50 ml againts every 1 litre of water. So if you are using 2 litres of water, please put about 100 ml of white vinegar.\u003c\/p\u003e\n\u003cp class=\"prd_unityTxt\" style=\"background-color: #dcdcdc; font-size: 16px; padding: 3%;\"\u003eThe immersion time:\u003cbr\u003e ・25 hours in winter .............................. Water temperature about 0-5℃\u003cbr\u003e ・15 hours in Spring\/Autumn ................. Water temperature 10-15℃\u003cbr\u003e ・6 hours in Summer (standard time) ..... Water temperature 20-25℃\u003c\/p\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003e3.　Peel Off The Soybean's Skin\u003c\/h2\u003e\n\u003cbr\u003e\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"大豆の皮剥き\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_03.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eIf there is a thin skin from the soybean, there is a high possibility that the fermentation process will not work well.\u003cbr\u003e\u003cbr\u003eSo let's peel all the soybean's skin. Rub the beans gently and peel off the skin.\u003cbr\u003eThis process takes roughly about an hour.\u003c\/p\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003e4.　Simmer The Beans\u003c\/h2\u003e\n\u003cbr\u003e\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"大豆を煮る\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_04.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003ePut the peeled soybeans into a pot, add the desired water and vinegar (1 litre of water with 50 ml vinegar, or 2 litres of water with 100 ml vinegar).\u003cbr\u003eBoil the beans with low heat for about 30 minutes to 60 minutes.\u003cbr\u003e\u003cbr\u003eThe perfect condition after boiling is the beans will still hard (difficult to crush) even if it is squeezed with your finger. This process is only to make the beans cooked, but not over cooked.\u003c\/p\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003e5.　Drain The Beans\u003c\/h2\u003e\n\u003cbr\u003e\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"湯切りをする（水切り）\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_05.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003ePut the simmered soybeans into a drainer and let it cool down. Shake the drainer slowly to fasten the cooling process. Let the temperature until it reaches about 40℃.\u003cbr\u003e\u003cbr\u003eLet's drain all the water thoroughly. It will help the fermentation process works well.\u003c\/p\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003e6.　Put The Tempeh Starter to The Soybeans\u003c\/h2\u003e\n\u003cbr\u003e\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"大豆にテンペ菌を付ける\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_06.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eAdd 1-10 grams of tempeh starter per 200 grams of cooked soybeans.\u003cbr\u003e\u003cbr\u003eBecause it is difficult to mix the tempeh starter evenly to every beans, add some flour (can be chestnut powder, parched flour, rice flour) in advance to the tempeh starter. For example, if you put 1 gram of tempeh starter, please add 10 grams of flour into it. Mix the tempeh starter mixture.\u003cbr\u003e\u003cbr\u003ePut the cooled soybeans into a big plastic bag and add the tempeh starter mixture, shake the bag well so the tempeh starter will spread evenly.\u003c\/p\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003e7.　Move it To Ziplock Bag\u003c\/h2\u003e\n\u003cbr\u003e\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"種付けした大豆をジップロック等の袋に入れる\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_07.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eOpened some small hole in the bag with toothpick for air ventilation beforehand\u003cbr\u003e\u003cbr\u003eTempeh starter will produce carbon dioxide at the fermentation process. So these air holes are necessary to let the carbon dioxide escape and take some oxygen in. Make the hole at in every 3 cm square.\u003cbr\u003e\u003cbr\u003eAfter finishing the holes, put the soybeans soaked with tempeh starter to the bag. Lightly press the bag to make it even.\u003cbr\u003e\u003cbr\u003eIf you are using bag such as Ziplock, you can put the finished tempeh later at the refrigerator to preserve it.\u003c\/p\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003e8.　The Fermentation Process\u003c\/h2\u003e\n\u003cbr\u003e\u003cp class=\"prd_unityTxt\"\u003eLet the soybeans soaked with tempeh starter fermented for about 20-24 hours or until there are many white mycelium covering the soybeans. The most suitable temperature for fermentation is about 32℃. It is useful to have a warm incubator such as fermentor device.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"保温し発酵させる\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_08.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"prd_unityTxt\"\u003eNormally, the white mycelium will be visible in about 16 hours. The white mycelium will cover the surface of soybean and make a solid block shape. The tempeh will be complete with it is solidifies.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"保温し発酵させる2\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_09.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003ch2 class=\"unityMain_h2\"\u003eThe Preservation of Tempeh\u003c\/h2\u003e\n\u003cbr\u003e\u003cp class=\"prd_unityTxt\"\u003eAfter the fermentation process is finished, you can store the finished tempeh in refrigerator for another 48 hours. Refrigerator let to stop the fermentation process and prevent the tempeh to decay in certain time.\u003cbr\u003eIf you continue to store it at room temperature, you must cook it maximumly in the next 24 hours.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch1 class=\"unityMain_h1\"\u003eMaking Homemade Tempeh's Q \u0026amp; A\u003c\/h1\u003e\n\u003cbr\u003e\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_11en.jpg\" alt=\"tempeh\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv class=\"unityQa\"\u003e\u003cdl\u003e\n\u003cdt\u003eIs it okay to put too much of tempeh starter to the soybeans?\u003c\/dt\u003e\n\u003cdd\u003eThere's no problem to put a little bit more tempeh starter.\u003cbr\u003e\u003cbr\u003eThe amount of the tempeh starter needed for 1 kg cooked soybeans (500 grams dried soybeans) is 1 gram tempeh starter. However, it is difficult to make the fixed amount of tempeh starter for each soybeans. So it would be better if you increase the flour, not the tempeh starter. (mix 9 grams of flour to 1 gram of tempeh starter)\u003c\/dd\u003e\n\u003c\/dl\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\u003cdl\u003e\n\u003cdt\u003eI left the tempeh at room temperature, and the color becomes darker (brown to blackish).\u003c\/dt\u003e\n\u003cdd\u003ePlease be sure to save the finished tempeh in the refrigerator for leng term preservation (max 48 hours after the competion of fermentation process).\u003cbr\u003e\u003cbr\u003eThe Rhizopus spp. in the tempeh starter will still alive even after the completion of the fermentation process. So if you leave it at room temperature, the fermentation process will continue and later it can change the color of the tempeh into brown to blackish color.\u003cbr\u003eYou may still eat it if the tempeh doesn't have an odd smell or taste. However, after the continuation of the fermentation process, the taste will drops. An astringent taste also tends to come out. So let's not eat it when it has some strong odor which resembles the odor of strong ammonia or alcohol.\u003c\/dd\u003e\n\u003c\/dl\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\u003cdl\u003e\n\u003cdt\u003eCan I still make it without pulling off the soybean's skin?\u003c\/dt\u003e\n\u003cdd\u003eHyphae are harder to grow in the unpeeled soybeans.\u003cbr\u003e\u003cbr\u003eIf you make tempeh with unpeeled soybeans, the fermentation process won't go well. Producing tempeh that is fragile if you touch it even only with little force (the beans and skin are easy to tear apart). Therefore, it is not recommended to leave the beans unpeeled if you want to make a good tempeh.\u003c\/dd\u003e\n\u003c\/dl\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\u003cdl\u003e\n\u003cdt\u003eThe tempeh smells like natto, it also has threads as we found in natto. Is it okay?\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that there is contamination from the natto bacillus at the fermentation process.\u003cbr\u003e\u003cbr\u003eNatto bacillus is not only in the natto starter powder, but it can also be in our environments such as soil and the atmosphere where it is possible for natto bacillus to grow. We need to clean up the working environment and working tools, make them sterile before begin making tempeh. Please do not touch or eat natto in the middle of the tempeh making. You also need to wash your hands and make it clean during the tempeh making. These actions will prevent the contamination from the natto bacillus entering the tempeh.\u003c\/dd\u003e\n\u003c\/dl\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\u003cdl\u003e\n\u003cdt\u003eThe tempeh is too soft. It could stick in teeth making it become a toothache.\u003c\/dt\u003e\n\u003cdd\u003eWhen boiling the beans, be sure to check the softness condition of soybeans with your fingers.\u003cbr\u003e\u003cbr\u003eIf the tempeh is too soft, it can be because it is boiled too long. If you boil it too much, the peculiar texture of tempeh will disappear. The normal tempeh has a little bit firm texture from the soybeans. Let's make sure that you boil it in low heat for about 30-60 minutes. The ideal condition for the boiled soybeans are soft, but still not easy to break if you squeezed it with hands.\u003c\/dd\u003e\n\u003c\/dl\u003e\u003c\/div\u003e\u003c\/section\u003e\u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eHomemade Tempeh Kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eContent 1\u003c\/th\u003e\n\u003ctd\u003e\n\u003cb\u003eTempeh Starter\u003c\/b\u003e\u003cbr\u003e・Netto：20g \u003cbr\u003e・Product Name：Ragi Tempe \u003cbr\u003e・Raw materials: glutinous rice (tempe bacillus)\u003cbr\u003e・Country of Origin: Indonesia (Manufactured by Aneka Fermentasi Indonesia)\u003cbr\u003e・Preservation method: Avoid direct sunlight and keep it in cool place\u003cbr\u003e・Expiration Date: 6 months after the production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eContent 2\u003c\/th\u003e\n\u003ctd\u003e\n\u003cb\u003eToyomasari\u003c\/b\u003e\u003cbr\u003e・Netto：500g \u003cbr\u003e・Product Name: Organic Soybean (Toyomasari)\u003cbr\u003e・Country of Origin: Hokkaido Prefecture, Japan\u003cbr\u003e・Expiration Date: Around 8 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1484_02_en.jpg\" alt=\"Tempeh_homemade_kit\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003c\/section\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13213143597121,"sku":"107895131","price":1393.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/bba03c8870bdef1f7f4db92716ff5982-340994.jpg?v=1630897312","url":"https:\/\/mizunori.live\/ja\/products\/handmade-kit_010","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}