A grandmother’s recipe, a new home, and the care that still shapes every SoyaMaya batch.
Mayasari Effendi grew up with tempeh as an everyday food: nourishing, versatile, and made with patience. The recipe she learned from her grandmother was more than a set of instructions. It was a way of caring for family.
After moving to Indiana, Mayasari began making tempeh in her own kitchen. She paired the Indonesian fermentation tradition she knew by heart with soybeans grown close to her new home.
That small kitchen practice became SoyaMaya. Today, every batch connects two places and one purpose: authentic craft, dependable plant protein, and food made with the same attention Mayasari learned from her family.