| 翻訳と辞書 |
tempeh
Tempeh (; (ジャワ語:témpé), (:tempe)) is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.
It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.
==History==
Tempeh originated in today's Indonesia, probably on the island of Java. Soybean as the main tempeh ingredient has been recognized in Java and mentioned as ''kadêlê'' in an old Javanese manuscript Serat Sri Tanjung around the 12th to 13th century. The earliest known reference to tempeh appeared in 1815 in the Serat Centhini.〔''The Book of Tempeh'', 2nd ed., by W. Shurtleff and A. Aoyagi (2001, Ten Speed Press, p. 145)〕
The discovery of tempeh is connected to the tofu production in Java. The tofu-making industry was introduced to Java by Chinese immigrants circa the 17th century. Indonesian Chinese historian Ong Hok Ham suggests that tempeh was accidentally discovered as the by-product of the tofu industry in Java; as discarded soybeans residue caught the spores and grew a certain whitish fungi that was found to be edible.〔 The etymology of the term ''tempeh'' itself is suggested to be derived from old Javanese ''tumpi'', a whitish food made from sagoo, while historian Denys Lombard suggests that it is linked to the local term ''tape'' or ''tapai'' which means "fermentation".〔 Three detailed, fully documented histories of tempeh, worldwide, have been written, all by Shurtleff and Aoyagi (1985, 1989, and 2001).
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「tempeh」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|