TIMES SINGAPORE, JAKARTA – Tempeh, a traditional Indonesian fermented soybean product, has long been a staple in the nation's culinary culture. Now, the Indonesian Ministry of Culture has officially nominated tempeh for inclusion in UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

According to Minister of Culture Fadli Zon, this initiative goes beyond international recognition. It is a step toward preserving and celebrating Indonesia’s rich cultural traditions.

“Tempeh is not just foo, it is a symbol of our identity and creativity. It reflects our local wisdom and sustainable way of living,” Fadli stated during the announcement.

The history of tempeh can be traced back to at least the 19th century, as mentioned in the Javanese literary work Serat Centhini. Some scholars even believe that tempeh has been consumed in Java since the 16th century.

While the fermentation technique may have been introduced by Chinese traders, the unique adaptation using soybeans is purely Indonesian.

How Tempeh Is Made

Tempeh is made through a natural fermentation process that transforms soybeans into a firm, nutritious, and protein-rich food. The process begins by soaking dried soybeans in water for 8 to 12 hours. This softens the beans and prepares them for dehulling—removing their outer skins.

Once dehulled, the soybeans are cooked until tender, then drained and allowed to cool. It is important that the beans are relatively dry at this stage to prevent the growth of unwanted bacteria.

After cooling, a special fermentation starter containing Rhizopus oligosporus, a beneficial mold is added to the beans. This mold plays a key role in binding the beans together and giving tempeh its distinctive white appearance and firm texture.

The inoculated beans are then placed in perforated containers, often plastic bags or banana leaves, and kept at a warm temperature of around 30°C (86°F) for 24 to 48 hours. During this incubation period, the mold grows and forms a dense, cake-like structure.

Once fermentation is complete, the tempeh is ready to eat. It has a nutty, earthy flavor and can be sliced, steamed, fried, grilled, or added to various dishes.

Worldwide Recognition

Tempeh has grown in popularity worldwide and was even recognized in 2023 by Taste Atlas as the world’s most delicious vegan food, with a rating of 4.5 out of 5.

This is not Indonesia’s first attempt to have tempeh acknowledged on the UNESCO list.

Previous efforts were unsuccessful, but the current submission is being championed by Forum Tempe Indonesia (FTI), an independent organization made up of academics, community members, and individuals passionate about preserving tempeh culture.

Aside from its cultural importance, tempeh is also celebrated for its nutritional benefits. It is a rich source of plant-based protein, fiber, and essential vitamins and minerals. The fermentation process not only improves nutrient absorption but also supports gut health.

From an environmental perspective, tempeh production is considered sustainable. The process consumes less energy compared to meat production, and soybeans leave a smaller ecological footprint.

By nominating tempeh to UNESCO, Indonesia hopes to safeguard its cultural legacy, promote healthier diets, and contribute to sustainable global food practices. “We want the world to see that tempeh is more than food—it is part of who we are," adli ended. (*)