OUR TEMPEH
Tempeh, originating from Java centuries ago, is a sustainable fermented protein that has nourished generations through hardship and celebration.
The earliest known written mention of tempeh appeared in the Serat Centhini (early 1800s), a compilation of Javanese stories. It’s believed that Chinese traders, familiar with fermented soy products like soy sauce, introduced the inoculation process.
Today, tempeh is enjoyed by Indonesians of all backgrounds, from rural areas to cities. Fresh blocks wrapped in banana or hibiscus leaves can still be found across the archipelago!
✧ NUTTY, NUANCED, FILLED WITH UMAMI ✧
Using wisdom from our ancestral land and thoughtfully sourced ingredients, we combine cultures – literally and figuratively! – to create a tempeh rooted in Indonesia.
✧ WE STAY ROOTED IN INDONESIA ✧
Like in Indo, we don’t pasteurize our tempeh – preserving its nuanced flavor and texture. Similar to a fresh mushroom, the spongy mycelium allows for marinades and seasonings to soak in deeply. Indonesian tempeh is prepared in countless ways: deep-fried in tamarind sauce, simmered in coconut curries, or steamed in banana leaves. Of course it’s also delicious in a sandwich or taco — choose your destiny!
✧ A VERSATILE + MAGICAL FOOD ✧
Tempeh isn’t just delicious, it’s also an incredibly nutrient-packed, highly digestible protein (there are about 45g of protein in each 10 oz block!). The fermentation unlocks many beneficial prebiotics, amino acids, vitamins and minerals. It really is an ancient, perfect superfood and we want to share it with you!
