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Have you ever tried Tempeh, the Indonesian fermented soybeans?
While natto remains one of the most popular fermented soybean products, there are various other traditions across Asia for making fermented soybeans. In Chapter 2 of my book, I delve into these different traditions.
Among them, Indonesian tempeh stands out as the most well-known and has gained international recognition, especially among plant-based diet enthusiasts.
Now, you might be wondering, which one is better to incorporate into your diet – tempeh or natto? Are they similar in benefits, or do they offer distinct advantages?
In today’s video, I explore the commonalities and differences between these two Asian fermented superfoods: Natto vs. Tempeh: Which is Better for Your Health?
Discover the unique benefits and characteristics of these fermented soybean products and find the best fit for your dietary preferences and wellness goals. Happy biohacking!