Mondo Knows Facts

Tempeh is bound by fungal mycelium

Cooked soybeans are fermented until white threads knit them into a cake Tempeh is made by inoculating cooked, dehulled soybeans with a mould of the Rhizopus genus, which grows white filaments through the beans in about a day. The mycelium binds the mass into a firm slab and partially breaks down the proteins and fats. It originated on the island of Java and is usually fried or grilled. It sits in Mondo's food collection, one of 200 facts that each trace back to the reference below.

Where this comes from

Food and Agriculture Organization

Facts that can change over time are reviewed and updated. If something here looks wrong, Mondo would rather know than be confidently incorrect.

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Tags: tempeh, fermentation, indonesia

Tempeh is bound by fungal mycelium: the short answers

Where does this come from, and can I check it?
Cooked soybeans are fermented until white threads knit them into a cake. The figure is taken from Food and Agriculture Organization, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?
Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?
The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.