Oncom: The Other Indonesian Fermentation

Overview

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.

Source

INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6

Cross-Cuisine Parallels

• No direct equivalent — oncom is UNIQUE to West Java
• Tempeh is the closest relative but uses a different substrate