48 Hours.
1,000 Years.
Zero Shortcuts.

We source non-GMO soybeans that meet our protein density threshold. Not every batch of soybeans qualifies. We test and reject batches that don't meet our standards before they enter the factory.

Soybeans are soaked for 12 hours, then dehulled to remove the outer skin. The hull contains compounds that inhibit fermentation. Removing it is what allows Rhizopus to bind properly.

Dehulled soybeans are cooked until tender — fot soft, not hard. The exact consistency affects how evenly the starter culture distributes. This step is the difference between uniform and patchy fermentation.

Cooked soybeans are spread and cooled to 30°C — the temperature at which Rhizopus oligosporus thrives. Too hot and the starter dies. Too cold and it won't activate. Precision matters.

This is the most critical step. We use Rhizopus oligosporus starter cultures — the same fungal strain used in Indonesian tempeh for 1,000 years — sourced from their original environment. The starter is mixed evenly into the cooled soybeans.

Inoculated soybeans are packed and placed in our temperature-controlled fermentation rooms at 30°C for a minimum of 48 hours. During this period, Rhizopus grows its white mycelium — binding the soybeans into a firm slab. The white fuzz you see on the finished product is proof it worked.

Every batch goes through nutrition testing and microbial analysis before it leaves the factory. Our food scientists check protein content, moisture levels, and fermentation quality. Batches that don't pass don't ship.