Oncom: The Other Indonesian Fermentation
I
Origin
Not yet written for this entry.
II
Description
Oncom is the Sundanese (West Javanese) fermented food that tempeh's global fame has overshadowed. Where tempeh uses Rhizopus on SOYBEANS, oncom uses Neurospora crassa (orange oncom) or Rhizopus oligosporus (black oncom) on PEANUT PRESS-CAKE — the residue left after peanut oil extraction. The result is a fermented cake with a stronger, more pungent, more complex flavour than tempeh — earthy, slightly funky, with a mushroom-like umami depth.
III
The Thread
—No direct equivalent — oncom is UNIQUE to West Java
—Tempeh is the closest relative but uses a different substrate
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
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