Exploring Indonesia's Diverse Fermented Foods Beyond Tempeh
Indonesia's rich tradition of fermented foods extends far beyond the well-known tempeh, encompassing a variety of regional specialties. These include oncom, tape, dadih, and tempoyak, each offering unique flavors and health benefits. Oncom, made from soybean or peanut press cake, is a Sundanese specialty, while tape, a fermented cassava or rice, is known for its sweet-sour taste. Dadih, a buffalo milk product, and tempoyak, fermented durian, highlight the diverse fermentation techniques across Indonesian regions. These foods are integral to local diets and showcase Indonesia's long-standing expertise in fermentation. 
