Tempeh

Fermented soybean product made with fresh soybeans, by adding a fungus culture (Rhizopas oryzae or Rhizopas oligosporus) to soaked, hulled, and partially cooked soybeans. The beans, which are still whole, are placed in a brine and fermented for a few days at around 86°F (30°C). This causes the mycelium from the mold to grow into the beans, knitting them together into a cakelike solid, in which it is still possible to feel the structure of the individual beans.