Dagé

dagé an Indonesian food produced by bacterial fermentation in the same way as the Japanese natto. Dagé may be prepared from leftover tempe or oncom; from various kinds of seeds; from the presscake left after oil extraction from groundnuts or other nuts; or from other vegetable waste. Rice straw is often used to start the fermentation, though the usual wrapping is banana leaf. Dagé is most often used as a condiment for rice, and may also be deep fried or mixed with vegetables.