‘’Tempeh’’, what makes this traditional Indonesian cuisine that highly value at foreign market?

For most readers out there who aren’t Indonesian or never been at Indonesia, ‘’Tempeh’’  is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soy beans into cake form.

(source : google)

You might think “ why do you think this soy base product food have a highly value at foreign market ?’’. Well, to be honest, I kindly shock with the price first. FYI, at Indonesia market you can buy this cuisine for IDR 2000 – IDR 5000 per slice piece, but if you travel to Europe Countries, some website mention that ‘’Tempeh’’ is worth for almost 2 Euro per slice piece or about IDR 30.000, shocking isn’t it? ;))

And after that, you probably wonder “ what makes it highly value? ‘’.  Well, I think what’s make this cuisine so special is within its nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. Whereas for textural qualities, It has a firm texture and an earthy flavor which becomes more pronounced as it ages.

(source : google)

‘’Tempeh’’  usually used worldwide in vegetarian cuisine, where it is used as a meat analogue because of its nutritional value. Not like Indonesian, I believe Europian has more vegetarian than Indonesian or  has more concern with balance diet. So it’s naturally we can accepted that ‘’Tempeh’’ has highly value a foreign market than its local market.

   

Well, that’s all I can say with this topic. For Indonesian like myself, I also have a bad diet which I’m trying my best to fix it :D . Okey then, see you on my next post.