We start with US-grown, organic, non-GMO soybeans. After soaking and cooking the beans and partially drying them, we inoculate them with rhizopus oligosporus starter culture. During a 24 hour incubation, the rhizopus culture envelops the beans, binding them into a cake that can be cooked quickly and enzymatically transforming their nutritional profile.
Because of its fermentation, tempeh is renowned as a highly digestible food; its culture makes its proteins and vitamins far more easily absorbed by humans. The process develops umami flavors and a pleasant texture for your enjoyment.