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  •  Tempeh Ware
  • About
  • Tempeh Workshops
  • Zuursalon

  • Tempeh Ware at Mediamatic

    Save the World by Eating your Plate

    Tempeh ware is a new edible table ware developed at Mediamatic in Amsterdam. Here we'll keep you updated about our programme of presentations and workshops. Also we'll publish detailed...
  • Food
  • Fermentation
  • Gastronomy
  • Biology
  • Design
  • Mediamatic Biotoop 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! 
  • Mediamatic Biotoop Jiwei Zhou

    Tempeh is made into sheet materials!

    Cooking tempeh as a sheet material
  • Mediamatic Biotoop Inga Tilda

    Chocolate Tempeh!

    In the CleanLab we have been testing a new substrate... chocolate! We have been using Cacoa Nibs for this process, some also infused with orange and lemon peel, to give more of a citrusy taste!  We...

  • 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...
  • Mediamatic Biotoop, Mediamatic Eten 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...

  • Meet the Myco Insulation Brewery Team

    Part 1: The Brew Team

    Find out more about Hugo and Isa, the current team responsible for the beer brewing activities of the the Mediamatic Myco Insulation Brewery.
  • Mediamatic Biotoop 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.
  • Mediamatic Biotoop Jiwei Zhou

    A Taste from the Ocean: Poppy Seed Mycelium

    It smells like...fish!
  • Mediamatic Biotoop Jiwei Zhou

    Tempeh Dinner First Trial!

    Buckwheat and bulgur tempeh sheets' first trial for closed food
  • Mediamatic Eten

    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...
  • Mediamatic Biotoop Jiwei Zhou

    Tempeh + Pizza = Tempehzza?

    Tempeh as the dough and top of a pizza

  • Take care of your Waste

    Zuursalon: Friday 9 December 20:00 - 22:30

    The estimated global food wastage is at 1.6 billion tonnes per year. 1.3 billion tonnes of that wastage was still edible when thrown away.... Let's change this discours, reduce our footprint and...
  • Mediamatic Biotoop Jiwei Zhou

    "How did you make it?" Curiosity from…

    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...

  • Recipes

    Got a cabbage recipe to share? Contribute to our growing database of simple to high-end cabbage recipes. 
  • Mediamatic Biotoop

    Clean Lab

    The Bio Clean Lab at Mediamatic Biotoop Dijkspark offers a well-equipped workspace to facilitate the growing requirements of designers and artists who want to expand their work into biological...

  • Stories

    Across the globe, people have survived on cabbage in many different ways. Keep up with our growing Cabbage Story Blog and learn about various experiences with cabbages!

  • Regeneration - Biotalk

    Thursday, December 15th. 20:00

    With the Co2 particles in the air reaching the magical 400 ppm , and the fact that we have only 60 years of crop harvesting left, it is time for another way of dealing with our polluted environment.
  • Mediamatic Eten

    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 ).

  • In the End, We Only Have Ourselves

    Body as a Restaurant by Zane Cerpina

    Time is of the essence. Human progression and technological advancements have led us to turn our world to the new age- the Age of Man; the Anthropocene. When we can no longer rely on mother nature’s...
  • 27 m2 / 20 - 40 people

    Tuinkamer

    Colorful space with a relaxed atmosphere

    The Tuinkamer is connected to  Mediamatic ETEN  and the Ronde Tafel Kamer . Overlooking the water and surrounded by plants, this is a unique meeting venue. This space is good for workshops, meetings...
  • 120 m2 / 80 - 120 people

    Mediamatic ETEN

    Waterfront Restaurant and bar

    Mediamatic ETEN is located directly next to the water overlooking NEMO, the Oosterdok and the Navy Terrain. The restaurant is a perfect environment for cosy dinners, receptions or presentations with...
  • 33 m2 / 1- 12 people

    Aroma Lab

    The Aroma Lab at Mediamatic Biotoop Dijkspark offers a compact, well-equipped workspace for designers and artists that are exploring scent as a medium for art, or those interested in distillation. Of...
  • Mediamatic Biotoop

    Bokashi Containers

    Composting with microorganisms

    The organic waste coming from the kitchen of Mediamatic ETEN finds a special companion in its composting process: the Bokashi container.  This system uses effective microorganisms to enable low...
  • Mediamatic Biotoop 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...

created Willem Velthoven modified Inga Tilda

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