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.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6