How Tempeh is Made

1.Soaking the soybeans in water

Soybeans are typically soaked in water overnight.
Our unique method involves soaking them for only a few hours.
If soybeans are soaked too long, they absorb excess water,
affecting the flavor of the finished product.
We take special care to avoid over-soaking during this first step of the process.


We boil the soybeans in a pot for just the right amount of time.
If the boiling time is too long or too short, the soybeans will not have the right consistency for tempeh.We closely check the firmness of the soybeans.

3.Peeling off the soybean seed coat

We carefully peel the seed coats off the boiled soybeans.
Tempeh fungus may not ferment beans properly if seed coats remain on the beans.


We gently wash the soybeans to remove any excess liquid remaining after the peeling process.


Water is completely drained away, as any remaining water will delay the fermentation process.

6.Adding the Tempeh fungus

Tempeh fungus is added to ferment the soybeans.。


After tempeh fungus has been added, the soybeans are put into fermentation packs.
The packs have fine holes in them, that allow the release of gases produced during fermentation and the supply of air,so that the fermentation process can proceed smoothly.


Fermentation takes place for about 30 hours in a dedicated fermentation chamber under strict temperature and humidity controls.


When fermentation is complete, tempeh is still warm.
Left unattended, the fermentation process will continue, so we cool and then freeze the tempeh bars immediately.


We ship frozen tempeh nationwide. Shipped frozen, our tempeh’s shelf life is about a year.
Make it a delicious staple protein source in your home!