Our Story

At Mayasari Tempeh, now known as SoyaMaya, our journey began in 2002 when I moved from Indonesia to the United States with dreams, questions, and a deep love for cooking. That love eventually blossomed into Mayasari Indonesian Grill—a restaurant dedicated to authentic flavors and handmade ingredients rooted in tradition.

But one ingredient stood out: tempeh. Even before the restaurant, I was crafting fresh tempeh at home with soybeans sourced from Indiana farms. This connection to my heritage became something greater—a bridge between cultures, and the heart of what we do today.

At SoyaMaya, we craft nutritious food with care:

• Fresh Frozen Tempeh made with organic Indiana soybeans.
• Protein Tempeh Chips made with a unique blend of non-GMO high protein and high oleic soybeans.

Both are fermented in small batches, packed with plant-based protein and Vitamin B12, and made for those who want food that’s both delicious and healthy.

Beyond food, we’re committed to sustainability, supporting local farmers, and giving back—a portion of every purchase helps fund children’s education in Indonesia.

Our mission is simple: bringing people together through wholesome, nourishing food.

– Mayasari Effendi