04/23/2026
In May, NMA is offering its first ever tempeh making class!
What is tempeh? It is a fermented soybean food, especially popular in Indonesia. The fermenting organism is the fungus Rhizopus oligosporus. Fungal mycelium binds the beans together into a solid block. It has a mild, somewhat nutty and somewhat funky flavor. You can find it in grocery stores near the tofu. Unlike tofu, it readily absorbs any sauce or flavoring. Most people like it! Other beans like black beans can also be fermented, but this class will use only soybeans, the traditional way.
The class will be offered twice in May: on Saturday the 9th and Saturday the 23rd, from 2:30-5:30pm both times, at the Chuckanut Center in Fairhaven.
In the class you will:
-Learn: What is tempeh: origins and cultural context.
-Have a taste!
-Learn basics of fungi, mold, and Rhizopus oligosporus biology.
-Be provided all necessary materials, except some kitchen utensils and incidental items.
-Build your own durable incubator from cardboard boxes and insulating material, and take it home.
-Prepare beans for incubation, learning details you need for success.
-Receive a detailed instructional document.
-Leave the class with incubating soybeans which will complete fermentation the following evening.
-Receive a small supply of tempeh “starter” so you can make a few more batches.
The course fee is a sliding scale from $25 to $45 including sales tax.
To heat and monitor your incubator you will need an electric extension cord and a probe thermometer. If you don’t already own those, you can purchase them for an additional $16.
There is a limit of 10 students per session. We will try to disable the registration form when a session is full.
Register for the class on our NMA website (link found in bio).
Photo descriptions: freshly fermented tempeh, udon noodles with tempeh and wild meadow mushrooms (Agaricus campestris), and tempeh taco.
