Patrick Sturzenegger (Swiss),
graduated from the Kushi Institute of Europe, has a degree in nuclear physics. He is the father of a daughter and living with his wife in Lausanne, is a long time macrobiotic student. He started in the 1980ties at the Kushi Institute in Amsterdam, the production tofu, tempeh, seitan and natto, and was one of the cooking teachers. Recently he lectures physics at a private school in Swiss.
Home made Natto and Tempeh
Learn to make those wonderful soybean products at home. Patrick has made a tempeh and tofu and natto production for many years at Deshima shop. You will see that it is not complicated or difficult. Natto and Tempeh are very rich in protein, vit. B12 and amino acids, necessary for better digestion.