Us.

The Nordtempeh team share a passion for tasty and healthy food and the desire to do so with the smallest possible ecological footprint.

The fascination with tempeh began in Bali, Indonesia, where this fermented food has a secure place in the traditional cuisine of the region.

Back home, we began to take interest in the fermentation of food and drinks, the first tempehs were soon made.

But instead, we had put the taste experiences gained on the exotic trip into a local context and chose our own Estonian peas as the raw plant material.

Kaire Rajaver

Founder and CEO

I have worked for many years in retail and food production and studied to become a nutritionist at Rahvatervise Academy. I am very enthusiastic about food - the most important thing is that food offers a taste experience, but I also consider the impact of food on health and well-being to be important. While working on the development of different products, I realized that I want to bring to market smart food that is tasty, offers culinary possibilities, is innovative but at the same time down-to-earth, supports health and does not overburden the environment. After making my first tempeh, I knew THIS IS IT!

Kristi Kaljumägi

Sales, recipes

My love for food and interest in cooking began while traveling. The cuisines of different countries have provided a lot of inspiration, and I often try to recreate the most memorable flavours when I get back home. I’ve been particularly touched by the Middle Eastern and Mediterranean cuisines. Tempeh came into my life on a trip to Bali, inside a Gado-Gado salad. Food shouldn't be complicated, quite a few ingredients are enough if the ingredients are honest. Tempeh has all of that. It is astonishing how fermentation can turn simple peas into a completely new and unique raw material. It is a raw material because the possibilities for making tempeh seem to be endless. I am always fascinated of fermentation processes, because seemingly simple routines require full attention, dedication of time and, above all, sensation. It's very easy to let the bread leaven over ferment if you look away for too long. If the fermentation is successful, a little dopamine is always released into the blood.

Mikk Rajaver

Sales, marketing

Founder and owner of restaurant chains Poke Bowl and MEZE, long-term experience in catering. I want delicious food, healthy lifestyles, and environmentally conscious thinking to be a part of our everyday life. As an enthusiast of good food and new trends, I have been active in the catering scene for many years, both in the field of catering and restaurants. Besides my main job, I am a beekeeper and a nature enthusiast who appreciates sports and an active lifestyle.
Founder and owner of restaurant chains Poke Bowl and MEZE, long-term experience in catering. I want delicious food, healthy lifestyles, and environmentally conscious thinking to be a part of our everyday life. As an enthusiast of good food and new trends, I have been active in the catering scene for many years, both in the field of catering and restaurants. Besides my main job, I am a beekeeper and a nature enthusiast who appreciates sports and an active lifestyle.

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Others about us.

There is a reason to be extremely proud of Estonian products, because this yellow pea tempeh tastes amazing! Healthy, rich in protein and fibre, tasty, with a pleasant texture and extremely easy to use in any dish. What more could you want. 😊 😊

Maria Veski-RaudkiviNutritionist, recipe creator, food photographer

Pea tempeh is a very nice high-protein product and in my kitchen it already has a rightful place. Since tempeh is fermented, it is good for digestion and for the gut. I use it in woks and simply slice it into vegetable dishes.

JaanaNutritional therapist

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Us.

Kaire Rajaver

Kristi Kaljumägi

Mikk Rajaver

Others about us.

Naisettevõtja toodab kohalikust toorainest võõramaist tempet

FERMENTEERITUD KAUNVILJAD – TÄNUVÄÄRT TAIMSED VALGUALLIKAD

NORTHERN TEMPEH

Contacts