Tempeh's Journey: From Indonesia to the World

Tempeh has a story that began hundreds of years ago in Indonesia. Historical accounts suggest tempeh was already part of Javanese life centuries ago, in areas around Bayat village, Klaten regency, Central Java province.

Interestingly, tempeh may have started from a happy accident. As the Economist.com on its article titled 'Tempe, Indonesia's Wonder Food' said 'Tempeh was likely first made by accident in an attempt to preserve soybeans – a staple of the Indonesian diet – from heat. Soybeans were wrapped in hibiscus leaves and left out in the tropical climate overnight, causing a fungus to grow on the leaves.'

Long ago, Javanese families used natural leaves to wrap food. Helpful natural cultures growing on these leaves came into contact with soybeans and slowly transformed them into something new, tempeh.

The earliest versions of tempeh were made using native black soybeans, before white and yellow soybeans later became more common through trade and the growing tofu industry.

For generations, tempeh stayed mostly in Indonesian kitchens and family meals. But today, things are changing. More families around the world are discovering this traditional food, and interest in tempeh continues to grow rapidly.

What started centuries ago in Indonesia has now traveled across oceans and onto lunch tables around the world, proving that some foods simply take a little time for the rest of the world to discover. Again, still quoting from the Economist:

'The tempeh and tofu market in America increased by 11% from 2017 to 2018, according to US Soy, an industry body.'

At Deli Dele, we are proud to be part of this journey, bringing the rich heritage of Indonesian tempeh into a modern, crunchy snack that introduces a new generation to a tradition that has been cherished for centuries.