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Our lunch today included Tempeh, an easy-to-digest, fermented soybean food that has been gaining popularity around the world for the past decades. My favorite way to prepare Tempeh:   First gently brown in oil on both sides. As you are frying, mix water (enough to cover Tempeh), umeboshi paste and arame seaweed in a mixing bowl. When tempeh is browned, pour mixture into skillet with Tempeh and cover. Simmer on low flame until liquid is absorbed. We also included pressure-cooked brown rice & adzuki beans, root veggies with a Ginger-Kuzu, Garden Broccoli Greens and Red Radish Pickles.