Tempeh

Tempeh is a fermented soybean food originating in Indonesia, formed into a firm cake as Rhizopus mold binds the beans together.

Rhizopus oligosporus: A mold species used to ferment soybeans into tempeh. Its growth binds soybeans into tempeh’s compact cake.
Java: An Indonesian island with a long history of dense settlement and agricultural production. Tempeh is especially associated with Javanese food traditions.
Tempeh goreng: Indonesian fried tempeh, often seasoned before or after frying. Frying is a common way to serve tempeh as a snack or side dish.
Tofu: A food made by coagulating soy milk and pressing the curds into blocks. Tofu is made from soy milk, whereas tempeh ferments whole soybeans.
Tempeh starter: A culture containing Rhizopus spores used to begin tempeh fermentation. It introduces the mold that colonizes cooked soybeans.
Javanese cuisine: The culinary traditions of Java, an island in Indonesia. Tempeh developed within the foodways of Java.
Tempeh bacem: A Javanese dish of tempeh braised in a sweet, spiced marinade and often fried afterward. This preparation uses tempeh’s ability to absorb seasoning during cooking.
Natto: A Japanese food of fermented soybeans known for its sticky texture and strong aroma. Natto uses bacterial fermentation and remains sticky rather than forming a mold-bound cake.
Solid-state fermentation: Microbial fermentation carried out on moist solid materials with little or no free liquid. Tempeh fermentation grows mold across moist beans rather than in a liquid broth.
Indonesia: An archipelagic country in Southeast Asia, comprising thousands of islands. Tempeh originated in Indonesia and remains a widely eaten food there.

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