In a groundbreaking move, Dr. Kengo Suzuki, Representative Director of Tsunan Sake Brewery Co., Ltd., recently visited Kopti Rumah Tempe Indonesia, a strategic hub for soybean distribution and cooperative management in Bandung, Indonesia.
During his visit, Dr. Suzuki was accompanied by Nur Akmalia Hidayati of the National Research and Innovation Agency (BRIN), where they discussed innovative ways to integrate microalgae into traditional tempeh fermentation processes. The collaboration aims to enhance the nutritional profile of Indonesian tempeh while preserving its cultural significance.
The concept of "Green Tempeh" was introduced by Dr. Suzuki, who explained that it involves incorporating microalgae into the traditional tempeh fermentation process. This innovation is expected to not only increase the nutritional value of tempeh but also provide a sustainable solution for Indonesia’s food security challenges.
"We are not just making food or drink; we are cultivating culture," said Dr. Suzuki during his visit. "The purpose of this project is to bridge the two worlds and demonstrate how traditional fermentation can evolve to meet modern nutritional needs without losing its community soul."
KOPTI, or Koperasi Produsen Tahu Tempe Indonesia, is a cooperative organization that serves as a central hub for the procurement and distribution of soybeans in Bandung. Dr. Suzuki praised KOPTI’s unique socio-economic model, which represents a powerful ecosystem of mutual aid.
"What we witnessed at KOPTI is a powerful ecosystem of mutual aid," Dr. Suzuki noted. "In Japan, we have agricultural cooperatives, but the sheer vitality and necessity of KOPTI in the daily food security of the Indonesian people is awe-inspiring."
The visit marked an important milestone in the cross-cultural exchange between Japanese sake brewing craftsmanship and Indonesian tempeh heritage. Dr. Suzuki emphasized that technology must be accessible to grassroots producers, such as those at KOPTI, to unlock their potential for value creation.
"The technology must be accessible," Dr. Suzuki stressed. "If the artisans at KOPTI can produce Green Tempeh using their existing equipment, we unlock a massive potential for value creation."
Dr. Kengo Suzuki’s vision extends beyond Indonesia, with plans to explore food production in space by 2040. He views the collaboration between Japanese biotechnology and Indonesian fermentation heritage as essential proof-of-concepts for closed-loop life support systems.
"If we can optimize the fermentation of soy and algae here in Bandung, creating a highly nutritious food source with minimal waste, we are solving the food problems of Earth," Dr. Suzuki posited. "But simultaneously, we are writing the manual for how humanity will feed itself on the Moon or Mars. Fermentation is the most efficient processing technology we have."
Tsunan Sake Brewery Co., Ltd. was founded in 1996 in the heavy snowfall region of Tsunan, Niigata Prefecture, and focuses on sustainable brewing using local rice and water. Under Dr. Kengo Suzuki’s leadership, the brewery combines traditional craftsmanship with AI-driven "Smart Brewing" and data science to explore new frontiers in fermentation.
Kopti Rumah Tempe Indonesia is a cooperative organization dedicated to supporting the tempeh industry in Bandung, Indonesia. It serves as a central hub for the procurement and distribution of soybeans, ensuring stability and sustainability for thousands of small-scale producers in the region.
This groundbreaking collaboration between Tsunan Sake Brewery and Kopti Rumah Tempe Indonesia is poised to revolutionize fermentation processes worldwide, highlighting the importance of cultural exchange and innovation in addressing global food security challenges.
