To provide a tempe of black soybean of special product of Tanba, having deliciousness and containing high nutrient as a material for many foods or food materials by newly developing and producing the tempe of the black soybean because conventionally the tempe as a fermented food material or food of the black soybean of the special product of the Tanba is not present.

The method for producing the tempe of the black soybean of the special product of the Tanba includes (1) a step for washing the black soybean in an amount corresponding to the production target, charging the washed black soybean to a container (a pan or a cooking pot) for cooking and simultaneously charging water in an amount corresponding to a required amount, cooking the resultant mixture for about 2 hr so as not to cause excessive cooking, and taking out the resultant black soybean on a colander to peel the skin of the black soybean and to divide the black soybean in two during the step, (2) a step for transferring the divided black soybean to the pan or the cooking pot again, further cooking the black soybean for about 1.5-2 hr, and taking out the resultant black soybean on the colander to dry the soybean to the degree in which the water content is almost removed, (3) a step for drying all of a dropped embryo bud part and skin, powdering the dried product, mixing the resultant powder with the obtained black soybean and a prepared tempe yeast uniformly and storing the mixture in a container for both of molding and fermentation such as a plastic bag, and (4) a step for fixing the container on a shelf for fermentation at 25-32C for 24-35 hr while ascertaining the fermentation state by mycelium to solidify the tempe.