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Join us to learn about making tempeh - both the process of slow fermentation and the creativity to use tempeh in many ways.
We’ve arranged for a special class with Ibu Sasmiyarsi Sasmoyo, a Le Cordon Bleu graduate, gastronome, Local Wisdon expert, and founder of Lingkar Budaya Indonesia. Enjoy a meal with various special tempe dishes and take home your own copy of Ibu Sasmoyo’s book, Tempe for the World!
This event is open to public with limited seats.
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