Description
Rasamasa is enthusiastic to bring home fermentation to everyone’s doorstep. The story started with the founders realized that there is a lack of plant-based variety in the market to fulfill their nutrition needs (besides Tofu). Throughout their search, they found out the benefits of Tempeh which checked their nutrition craving. Since then, the founders have continuously promoted the making of Tempeh after learning the skills from their Tempeh Sifu, Pak Agus and Ibu Dwi from Indonesia.
Rasamasa ragi is locally cultivated in partnership with local artisan manufacturers. The on-going research and development of ragi has made it more suitable to cultivate your Tempeh making in our South-East Asia environment.
Cultivated on certified organic and fair-trade brown rice, the Rhizopus Oligosporus (key cultured microbes) in Rasamasa ragi will definitely help you in making delicious Tempeh.
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