Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

oncom an Indonesian fermented food which resembles tempe in many respects. However, while tempe is usually made from soya beans, oncom (in the usual sense of the term—see below for another) is made from the presscake left over after oil has been extracted from groundnuts, or from okara (the residue from the production of tofu or soy milk). The mould used to ferment it is Neurospora sitophila, whose spores give it a distinctive orange colour, whereas Rhizopus oligosporus is used for tempe. Another difference is that tempe, like Roquefort cheese, is inoculated throughout its mass, while oncom is inoculated on the outside only and is akin to Camembert in this respect.