Rooted in Indonesia
Made the traditional way.
Tempeh has nourished Indonesian families for generations. Whole soybeans are cultured and naturally fermented until they become a firm, savory cake with a satisfying bite.
Our story
Two homes. One living tradition.
Mayasari Effendi brought her family’s tempeh craft from Indonesia to Indiana—and found a new way to keep it growing.
A family recipe with purpose
“I brought my grandmother’s tempeh recipe to America. Every batch still carries her care.”
For Mayasari, tempeh was never simply an ingredient. It was the aroma of home, a daily source of nourishment, and a craft passed carefully from one generation to the next.
Grown in Indiana
A local ingredient, a familiar craft.
Pairing Indiana-grown beans with Mayasari’s family fermentation method created SoyaMaya: clean plant protein made locally, with unmistakably Indonesian roots.
Food that gives back
Purpose beyond the plate.
SoyaMaya carries forward Mayasari’s belief that good food can create opportunity, including support for children’s education.
What guides us
Care you can taste.
Simple ingredients and complete plant protein.
Fermented with time, culture, and experience.
Indiana-grown soybeans, made close to home.
Taste the story