The History of the Origin of Soy Tempe
In general, tempeh is white due to the growth of mycelia of molds that glue soybean seeds to form a dense texture. The degradation of soybean components in fermentation makes tempeh have a distinctive taste and aroma. In contrast with tofu, tempeh tasted a bit sour.
Tempe is a food made from the fermentation of soybean seeds. This fermented preparation is generally known as tempe yeast.
Tempe is widely consumed in Indonesia, but for now tempe has become global. Many vegetarians around the world have used tempeh as a meat substitute. As a result, tempeh is now produced in many places in the world, not only in Indonesia.
Various studies in a number of countries, such as German, Japaneseand United States of America. Indonesia is also now trying to develop tempe production by producing tempe that is faster, with better quality, or improving the nutritional content of tempe. Some parties are concerned that this activity could threaten the existence of tempe as a public food ingredient because superior tempeh yeast strains can be patented so that their use is protected by law.
Unlike other traditional soy foods that usually come from China or Japan, tempeh originates from Indonesia. It is not clear when the tempeh-making began. However, this traditional food has been known for centuries, especially in the eating culture of the Javanese people, especially in Yogyakarta and Surakarta.
This and other available historical records indicate that perhaps tempe was originally produced from black soybeans, originated from traditional Javanese rural communities, may have been developed in the Mataram area, Central Java, and developed before the 16th century.
Say “tempeh“It is thought to have come from the Old Javanese language. In the ancient Javanese era there was a white food made from sago flour called tumpi. Fresh tempeh which is also white in color seems to have similarities with the food. In addition, there is a reference to tempeh from 1875 in a Javanese-language dictionary. Another source says that the manufacture of tempeh began during the Cultivation Era in Java.
At that time, Javanese people were forced to use home garden products, such as cassava, sweet potatoes and soybeans, as a food source. In addition, there is also an opinion that tempeh may have been introduced by Chinese people who produce a similar food, namely soybean koji which is fermented using Aspergillus mold. Furthermore, the technique of making tempeh spread throughout Indonesia, in line with the spread of the Javanese people who migrated to all corners of the country.
Read this: Simple Ways to Make Soy Tempe