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Soy and legumes from Java, Indonesia
Dehulled soybeans are soaked until they turn sour, boiled, cooled and mixed with spores of Rhizopus mould, then wrapped in leaves or perforated plastic. In one to two days near 30 °C the white mould grows through the beans and binds them into a firm cake that slices cleanly.
| Soybeans, dehulled | Any variety[codex-tempe] |
| Water3 times the bean weight | For the 24 h soak[tuncel1989] |
| Rhizopus starter | R. oligosporus, R. oryzae and/or R. stolonifer on rice flour, rice bran or wheat bran; traditionally usar, waru leaves carrying mould from an earlier batch[codex-tempe][tuncel1989] |
| No salt and no food additives | Codex allows only processing aids that control acidity during soaking[codex-tempe] |
| Starter | usar (Hibiscus tiliaceus 'waru' leaves carrying Rhizopus mould) or a Rhizopus mould mixed with rice flour, rice bran or wheat bran |
Total time across the recorded steps: 2 days – 2.8 days
What changes: Lactic bacteria sour the soak water while the beans swell
Output: soured, soaked beans.
Microbes at work in this step
lactic acid bacteria sour the water; the acid holds back Enterobacteriaceae, B. cereus and S. aureus
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dehulled soybeans are soaked until they turn sour, boiled, cooled and mixed with spores of Rhizopus mould, then wrapped in leaves or perforated plastic. In one to two days near 30 °C the white mould grows through the beans and binds them into a firm cake that slices cleanly. Made in 5 steps over 2 days – 2.8 days. The longest step, incubate, takes 24–44 h (Tünçel G 1989) and runs at 20–30 °C (Tünçel G 1989). Rhizopus microsporus var. oligosporus and Rhizopus oryzae and R. stolonifer do most of the fermenting.
| Main step | 24–44 hReported[tuncel1989][sic-tempeh] | Incubate |
|---|---|---|
| Temperature | 20–30 °CReported[tuncel1989] | Incubate |
| Acidity | pH 4–4.5Measured[tuncel1989] | Soak until the beans sour |
Tempeh is a mould ferment like koji, but the mould is Rhizopus, not Aspergillus, and the whole cake is the food. Unlike natto the beans are soured first and the result is firm, not sticky. No salt is used.
Souring the beans in the soak holds back Enterobacteriaceae, Bacillus cereus and Staphylococcus aureus; in a Dutch survey of retail tempe, about one sample in ten carried B. cereus or S. aureus at 10⁵ per g or more. Fresh tempe should smell clean, with no ammonia. Coconut-cake tempe (bongkrek) is a different and dangerous product. It can hold bongkrekic acid, a heat-stable toxin that has killed many people. Do not use coconut press cake as a tempeh base.
Hazards the sources name: Bacillus cereus (10⁵ per g or more in 11 % of Dutch retail tempe); Staphylococcus aureus (10⁵ per g or more in 13 % of Dutch retail tempe); Enterobacteriaceae (10⁶ per g or more in 60 % of the same samples).
Every number is labelled with how it is known. How this atlas is made
Shurtleff and Aoyagi trace the earliest known mention of tempe to the Javanese Serat Centhini, probably written about 1815. Gericke and Roorda's Javanese–Dutch dictionary listed it in 1875, Prinsen Geerligs made the first attempt to identify the mould in 1895, and Stahel wrote the first English article in 1946.
