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Other from West Java
Oncom merah is a Sundanese food made by growing the orange mould Neurospora intermedia through cakes of food by-products, mainly okara, the soy pulp left from making soy milk and tofu. The steamed pulp is seeded from an earlier batch and in 36 to 48 hours becomes a firm block coated in orange spores, eaten as a meat substitute. It is the only traditional food known to be made by deliberately growing Neurospora.
| Okara (soy pulp) | The main by-product for the red type; the black type uses peanut press cake[rekdal2024] |
| Cassava pulp and peanut press cake | Also named as raw materials for oncom merah[syaputri2026] |
| Spores from an earlier batch of oncom | The traditional starter (backslopping)[rekdal2024] |
| Starter | backslop (spores from earlier oncom) |
Total time across the recorded steps: 37 h – 2 days
What changes: Ground soybeans are drained and the solid soy pulp is kept
Okara is the solid left when soaked, ground soybeans are pressed to make soy milk. In the lab version, soybeans soaked overnight at 4 °C were blended with three parts water and drained. Output: okara (soy pulp).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Oncom merah is a Sundanese food made by growing the orange mould Neurospora intermedia through cakes of food by-products, mainly okara, the soy pulp left from making soy milk and tofu. The steamed pulp is seeded from an earlier batch and in 36 to 48 hours becomes a firm block coated in orange spores, eaten as a meat substitute. It is the only traditional food known to be made by deliberately growing Neurospora. Made in 4 steps over 37 h – 2 days. The longest step, let the orange mould grow through the cakes, takes 36 h – 2 days (Maini Rekdal V 2024) and runs at 29 °C (Maini Rekdal V 2024). Neurospora intermedia, the most abundant organism in all but one of 10 red oncom samples, at more than 50 % and up to more than 95 % of reads does most of the fermenting.
| Main step | 36 h – 2 daysReported[rekdal2024] | Let the orange mould grow through the cakes |
|---|---|---|
| Temperature | 29 °CReported[rekdal2024] | Let the orange mould grow through the cakes |
Unlike oncom hitam, which uses peanut press cake and is thought to rely on Rhizopus, red oncom grows Neurospora, mostly on soy pulp. Unlike tempeh, it is made from a by-product rather than whole beans.
Clean production matters, because peanut press cake can carry moulds that make aflatoxin (Wikipedia), and a 2022 review reports aflatoxins in peanut and soybean press cakes such as oncom merah [owolabi2022]. The oncom strain of Neurospora intermedia has no known mycotoxin genes in its genome, but that says nothing about other microbes that get into a batch. Fermented soybean pulp has caused fatal bongkrekic acid poisoning in Central Java [han2023]. This bacterial toxin forms in warm, near-neutral ferments and is heat-stable, so cooking cannot be relied on. Food that holds it can look, smell and taste normal, and good sanitation lowers the risk but cannot rule it out [anwar2017].
Hazards the sources name: Burkholderia gladioli pathovar cocovenenans, which makes the toxin bongkrekic acid; fermented soybean pulp, this cake's main raw material, caused fatal poisoning in Central Java (not a study of oncom merah).
Every number is labelled with how it is known. How this atlas is made
Neurospora intermedia is the main fungus in red oncom. Its oncom strains belong to a genetically distinct group found on human by-products such as sugar cane bagasse and corn cobs, which the 2024 study reads as a kind of domestication.
