OUR TEMPEH
Tempeh, originating from Java centuries ago, is a sustainable fermented protein found in all corners of Indonesia, nourishing generations through challenges and celebrations alike.
The world's earliest known reference to tempeh appeared in the Serat Centhini (early 1800s), a compilation of Javanese stories. It is believed that during trade the Chinese introduced the process of inoculating soybeans as soy sauce was a popular commodity.
Today, tempeh is eaten and loved by all ethnicities of Indonesians, from rural areas to cities. You can still find freshly fermented blocks of tempeh wrapped in banana or hibiscus leaves throughout the archipelago!
✧ Nutty, nuanced, and filled with umami ✧
✧ We stay rooted in Indonesia ✧
Using wisdom from our ancestral land and thoughtfully sourced ingredients, we combine cultures – literally and figuratively! – to create a tempeh that is rooted in Indonesia, and we invite you to have a seat at the table.
✧ Tempeh is a versatile, magical food ✧
Like in Indo, we choose to not pasteurize our tempeh, which lends to its nuanced flavor and texture. Like a fresh mushroom, the spongy mycelium allows for marinades and seasonings to soak in deeply. Indonesians love tempeh in endless preparations – deep-fried and tossed in a tamarind sauce, tenderly cooked into coconut curries, steamed in banana leaves. But you can certainly enjoy it seasoned in a sandwich or a taco!
Tempeh is not only a deeply storied and delicious food, but it is an incredibly nutrient-packed and digestible protein (there are about 45g of protein in each 10 oz block!). The fermentation process unlocks many beneficial prebiotics, amino acids, vitamins and minerals. It really is an ancient, perfect superfood and we want to share it with you! :)
