page_title: Tempeh
section_title: Tempeh gódhóng
hierarchical_section_title: Tempeh / Process / Tempeh gódhóng
caption_attribution_description: Bahasa Indonesia: Tempe bungkus daun jati
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: In Javanese language, the term gódhóng means "leaf". Traditionally tempeh is wrapped in organic banana leaf, daun waru (Hibiscus tiliaceus leaf) or daun jati (teak leaf).
caption: Tempeh gódhóng jati (wrapped in teak leaf)
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