Tempeh
Japanese: テンペ
A fermented soybean cake made by cultivating Rhizopus mold, whose mycelium binds the beans. Originating in Indonesia, it is a major plant-based protein source.
Tempeh is made by inoculating cooked soybeans with Rhizopus mold and fermenting at about 30 degrees Celsius for 24-48 hours. White mycelium envelops the beans, binding them into a firm cake. Unlike natto, tempeh lacks stickiness, offering a nutty flavor and hearty texture. Rich in plant-based protein, it has gained worldwide attention as a vegan-friendly ingredient. Tempeh is versatile—delicious grilled, simmered, or fried. Research suggests it enhances soy isoflavone absorption, drawing attention as a functional food as well.