Guénolé Penicaud

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 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.

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...