Indonesia Seeks UNESCO Recognition for Tempeh

TheIndonesia.co - Indonesia is taking significant steps to secure tempeh (fermented soybean) a spot on UNESCO's prestigious list of Intangible Cultural Heritage.

According Antara News Agency, the announcement was made by the Minister of Culture, Fadli Zon, during a discussion on Indonesian culinary culture in Depok, West Java, on March 15, 2025. The Minister emphasized that food culture in Indonesia is not just about the food itself but is intrinsically linked to the nation’s rich traditions and history.

Tempeh, a traditional food made from fermented soybeans, has been a staple in Indonesian cuisine for centuries. It is an essential source of protein and a versatile ingredient used in a wide variety of dishes. Tempeh’s nutritional value, affordability, and sustainability make it not only a key part of Indonesian food culture but also an integral part of the nation's agricultural heritage.

What is Tempeh?

Tempeh is a traditional fermented food made by culturing cooked soybeans with a fermentation starter. The process binds the soybeans into a firm, cake-like block, which is then sliced and cooked in various ways, often used in stir-fries, soups, and even as a meat substitute. Unlike tofu, which is made from soy milk, tempeh is a whole food product with a higher protein content and a distinct, nutty flavour. The fermentation process not only enhances its nutritional profile by adding probiotics but also makes tempeh easier to digest.

The origins of tempeh trace back to Indonesia, where it has been made for hundreds of years, likely starting in Java. The method of fermentation used in tempeh production is an important cultural practice, handed down through generations. It reflects the Indonesian people's deep relationship with their land, agricultural practices, and respect for sustainable food sources.

Tempeh’s journey from a local delicacy to a global phenomenon is a testament to its versatility and importance. In Indonesia, tempeh is often served as a side dish or incorporated into main meals, and it is an essential part of both everyday meals and special occasions. Its growth in popularity around the world highlights its potential as a sustainable, plant-based protein source, especially as people look for more eco-friendly alternatives to animal-based proteins.

Cultural and Economic Significance

The Indonesian government recognizes that food is much more than sustenance—it is a living tradition that encapsulates the values, beliefs, and practices of the nation. Minister Zon mentioned that culinary practices such as the cultivation and harvest of rice and corn are interwoven with ceremonies, rituals, and prayers, creating a profound connection between food and culture.

In addition to tempeh, other foods like rendang—a meat dish with 24 different regional variations—are also considered key components of the nation’s food heritage. Indonesia’s unique subak irrigation system in Bali, a UNESCO World Heritage site, is another example of how food-related practices are a critical part of the cultural landscape.

The government is also working to diversify the nation’s food supply to meet future food security goals. Minister Zon highlighted sorghum as a potential alternative food source that could help ensure the country's food independence. Sorghum could be cultivated to replace rice and wheat, ensuring a more resilient food system in the face of climate change and global supply chain challenges.

Tempeh's Role in Sustainable Food Practices

Tempeh not only reflects Indonesian culinary traditions but also offers a solution to global food challenges. As the world faces growing concerns over climate change, sustainability, and health, plant-based proteins like tempeh offer a nutritious, low-carbon alternative to animal products. The Indonesian government's move to have tempeh recognized by UNESCO underscores its cultural and economic significance, while also promoting sustainable food practices globally.

Depok Mayor Supian Suri also emphasized local initiatives, such as the development of urban farming, which could further promote sustainable food systems. The city plans to use seven hectares of land to create a conservation forest area, supporting biodiversity and urban farming as part of the broader effort to strengthen food security.

As the government prepares to register tempeh with UNESCO, it will not only honor the cultural legacy of this beloved dish but also showcase Indonesia’s commitment to sustainable, innovative food systems that can benefit the world. Tempeh is more than just a food—it's a symbol of the cultural richness, agricultural practices, and sustainability that define Indonesia’s heritage.