Us.
The NordTempeh team shares a passion for delicious, wholesome food – and a desire to create it with the smallest possible ecological footprint.
Our fascination with tempeh began in Bali, Indonesia, where this fermented food has a long-standing place in the region’s traditional cuisine.
Back home, we became increasingly interested in fermentation – of both food and drinks – and it wasn’t long before we made our first batches of tempeh.
But instead of copying the traditional version, we brought the flavours and inspiration from our travels into a local context – choosing Estonian-grown peas as our plant-based ingredient.
