15/03/2026
🌱 the heritage 🌱
The first time tempeh ever appeared in Western literature was in 1875, in a Javanese-Dutch dictionary describing this fermented soybean cake. But by Indonesians had already been making and eating it for generations.
Affordable bean.
Abundant sustainable natural packaging.
Slow fermentation.
In villages across Java, soybeans were boiled, mixed with a little starter from nature, then wrapped in banana or teak leaves and left to rest.
Tempeh is naturally rich in plant protein, fiber, iron, calcium, and vitamin B. The fermentation also makes the nutrients easier to digest and creates beneficial compounds for gut health.
From the Global South now made in Norway.
