![]() Around the 17th or 19th century, tahu became available to everyone. Later, it was popular only among the rich (the complex production process and imported white soybeans led to its high price). Tahu (tofu) made its way to Kediri in the 13th century and was consumed by Mongolians who arrived in Java. However, tahu was (and is still) made of white soybeans ( Glycine max, native to Japan and China), as opposed to the earliest version of tempe dhele that was made of native black soybeans ( Glycine soja). Food journalist Andreas Maryoto supported this idea, saying that tempeh might have been accidentally produced as the by-product of the tofu industry in Java in the 17th century, as discarded soybeans caught the spores of a whitish fungus that was found to be edible. He argued that the two food products are made of the same ingredient and that genetically speaking, soybeans are from China, though the specific variety was never mentioned. Ĭhinese Indonesian historian Ong Hok Ham suggests that tempeh might have been produced as a byproduct of tahu, the Indonesian word for tofu. Gardjito noted that Javanese noble families rarely wrote about tempeh in ancient texts because it had never been a part of royal cuisine, but rather a staple meal of the lower classes. By the 16th or the 19th century, depending on which period of time the writer of Serat Centhini referred to, Javanese people had mastered the art of cooking with tempeh, where it was not only eaten as is, but converted into different types of dishes, showing a full understanding and mastery of the food product. Sri Tandjung noted that Javanese had been eating cooked (native black) soybeans since the 12th century. Mary Astuti, a food historian at Gadjah Mada University specializing in tempeh, argued that the native variety of soybean had been grown before the Chinese arrived in the region. White soybeans that are used to make most tempe dhele today used to be called dhele putih ('white soybeans'), and were only available in Java centuries later. Some ancient texts mention tempe dhele, old Javanese for 'native soybean tempeh' dhele was used to refer to the native soybean variety. Murdijati Gardjito, a food historian at Gadjah Mada University, argued that tempeh was made by native Javanese people, and that its preparation predates the introduction of Chinese-style tofu products. This later changed with the importation of white/yellow soybeans and the rise of the tofu industry on the island. The type of soybean first used to make tempeh was the black soybean, which was a native plant. In fact, in traditional tempeh making, an usar (a mycelium-filled leaf) is used, instead of store-bought ragi. This fungus consists of a mycelium that grows on teakwood and sea hibiscus leaves, which native Javanese people often used (and still do) as food wrappings. The invention of tempeh cannot be separated from the origin of the fungus, which is the important part of the fermentation. Tempeh originated in Indonesia, almost certainly in central or east Java with an estimated discovery between a few centuries ago to a thousand years or more. Tempeh being sold in Java, early 20th century Other spellings, such as témpé, were also used, but tempeh has become the standard spelling in English since the 1960s. The first known usage of this spelling is in an 1896 German article. This is done to prevent readers from incorrectly pronouncing the word as "temp". In the western world, tempeh is the most common spelling. The historian Denys Lombard also suggests that it could be linked to a later term tape or tapai which means ' fermentation'. The term tempe is thought to be derived from the Old Javanese tumpi, a whitish food made of fried batter made from sago or rice flour which resembles rempeyek. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. It is especially popular on the island of Java, where it is a staple source of protein. Tempeh being sold in a traditional market in Indonesia
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