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Oncom (Indonesian pronunciation: [ɔnˈtʃɔm]) is one of the traditional staple foods of West Java (Sundanese) cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold. Red oncom has been found to reduce the cholesterol levels of rats. Black oncom is made by using Rhizopus oligosporus while red oncom is made by using var. oncomensis. It is the only human food produced from Neurospora.

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  • Oncom
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  • Oncom (Indonesian pronunciation: [ɔnˈtʃɔm]) is one of the traditional staple foods of West Java (Sundanese) cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold. Red oncom has been found to reduce the cholesterol levels of rats. Black oncom is made by using Rhizopus oligosporus while red oncom is made by using var. oncomensis. It is the only human food produced from Neurospora.
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  • Oncom
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  • Oncom (Indonesian pronunciation: [ɔnˈtʃɔm]) is one of the traditional staple foods of West Java (Sundanese) cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold. Usually oncom is made from the by-products from the production of other foods: soy pulp left from making tofu, peanut press cake left after the oil has been pressed out, cassava tailings when extracting the starch (pati singkong), coconut press cake remaining after oil has been pressed out or when coconut milk has been produced. Since oncom production uses by-products to make food, it increases the economic efficiency of food production. Red oncom has been found to reduce the cholesterol levels of rats. Black oncom is made by using Rhizopus oligosporus while red oncom is made by using var. oncomensis. It is the only human food produced from Neurospora.
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  • Main course
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cuisine
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