Tempeh
empeh is a traditional Indonesian fermented food: primarily soaked and cooked soybeans inoculated with a mould such as Rhizopus (commonly ) in a salt-free aerobic fermentation. It has a firm, dry, chewy texture with a slightly nutty taste, and is eaten as a sliced compact cake held together by dense cottony mycelium. It can also be fermented from various beans and grains such as wheat, sorghum, rye, barley and oats, all of which contribute to the texture, flavour and aroma of the
