Patrick Sturzenegger (Swiss),
graduated from the Kushi Institute of Europe, has a degree in nuclear physics. He is the father of a daughter and son and living with his family in Lausanne, and 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.
Home made Tofu
Delicious home made tofu is easy to make. You just need some tools. A good tofu box is available in Deshima shop, as well as the coagulator for the soy milk: nigari.