Monday, April 1, 2013 
<p>Tempeh is a mildly fermented soybean cake common in the Indonesian diet. Production starts with the washing and husking of beans.</p><p>Rebecca Davis/NPR Hide caption</p><p>Soybeans are then boiled in industrial-size barrels. In Kebun Jeruk, a village in west Jakarta, Indonesia, a cooperative of more than 1,400 local households produces nearly 2 tons of tempeh daily.</p><p>Rebecca Davis/ NPR Hide caption</p><p><a href="http://www.npr.org/blogs/thesalt/2013/04/01/174847636/journey-to-javas-tempeh-village-where-soybean-cakes-are-born">Keep reading...</a></p>
