The funky mold turning food waste into culinary delights

Grist
By Ayurella Horn-MullerNov 8, 2024, 4:15 am166 pts
Making oncom is almost magical. It starts with a pile of soy pulp, which is wrapped in banana leaves and sprinkled with the spores of a fungus called Neurospora intermedia. The bundle is left to ferment in a warm, humid place for about a day and a half. As the mold digests the proteins and starch within the…

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