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.