Miso, Tempeh, Natto & Other Tasty Ferments is my new favourite cookbook! I write this as I’m preparing for the three-day (low-effort) adventure that’s making Indonesian oncom, a more sausage-like (apparently) version of tempeh where you end up with soymilk as a by-product (with which I’ll make soymilk yogurt, because why not?). For anyone who’s … Continue reading Miso Tempeh Natto Cookbook Review: Dosa, Fermented Flatbreads, Injera, Natto and Tempeh