“Tempeh is a source of protein, and we expect chefs and experts—especially those with experience in local wisdom—to innovate in developing new forms or flavors of tempeh so it can serve as a tool of our gastrodiplomacy,” Zon said at a cultural festival dedicated to tempeh here on Sunday.
According to Zon, tempeh, which originated in Indonesia, is a national heritage that must be preserved and further developed.
“Cultural expression is deeply embedded in local foods,” he stressed.
The minister said concrete steps are needed to ensure tempeh is produced in a more hygienic, healthy, and organic-friendly manner, including through expanded workshops and training programs for producers.
“In this way, we can help increase the value of tempeh,” he said, adding that such efforts would also benefit tempeh producers.
Highlighting Indonesia’s limited soybean production and continued reliance on imports, Zon also urged agricultural experts to help boost domestic soybean output.
“With advances in agricultural technology, we hope Indonesia can produce more soybeans domestically to support tempeh production,” he remarked.
Indonesia’s Ministry of Culture has registered tempeh for inclusion on UNESCO’s list of intangible cultural heritage, with the traditional food expected to be inscribed by 2026.
Related news: Tempeh proposed to be inscribed on UNESCO cultural heritage list
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Translator: Sri Dewi Larasati, Nabil Ihsan
Editor: M Razi Rahman
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