Culture of Tempe (Indonesia)
Candidatura: Lista representativa 2026
EN: Traditional tempe-making is a nature-friendly process simply performed by fermenting beans using natural starters ('laru' or 'usar' containing Rhizopus spp.) from a chosen plant-based wrap, then moulding it into a particular shape.
EN: Flexibility in its required materials, relative simplicity in its making, gastronomical versatility and nutritional values has made tempe one of the most popular national foods and an endless source of creativity for gastronomical practitioners.
EN: Black soybean was originally the preference for tempe-making.
EN: Variety in the shape of tempe has grown from the traditional rectangular form to triangular and cylindrical.
EN: Variety in wraps have also varied over time, from hibiscus leaves to teak leaves, banana leaves and banana stem.
EN: Yellow soybean is most commonly used nowadays, but black soybean was originally the preference, with velvet beans, lima beans and pigeon peas recently growing in popularity.
EN: The Monument of Bakul (Seller) tempe in Pliken, as a monument of Tempe Culture in Banyumas
EN: Banana leaves nowadays are the most common plant-based wrap used in tempe-making.
EN: Transmission of Tempe Knowledge for Young Generation by Tempeland
EN: Knowledge and skills in the culture of Tempe are transmitted either in a traditional, semi-traditional, or modern way. 'Nggelidik' is the modern way where people intentionally learn the Culture of Tempe, including for the next coming generations.
