page_title: Tempeh
section_title: Process
hierarchical_section_title: Tempeh / Process
caption_attribution_description: English: Sayur Lodeh 日本語: サユルロデー（ココナツミルクで煮た野菜スープ）
context_page_description: Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter.
  It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.
context_section_description: Sometimes tempeh is left to ferment further, creating a pungently stronger "almost rotten" tempeh called tempeh semangit in Javanese.
  The wrappings used in tempeh making can contribute to its flavor and aroma. Though some prefer the traditional banana, waru or teak leaf, readily available plastic sheet wrappings have been increasingly widely used.
caption: Sayur lodeh often have almost rotten tempe mixed in to add flavor
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