Javanese Cuisine

Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. If the cuisine of Sumatra are known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity.

Popular Indonesian perceived that Javanese cuisine tastes rather sweet compared to other Indonesian cuisines, because generous amount of gula jawa (palm sugar) or kecap manis (sweet soy sauce) favoured by Javanese. The Javanese food is categorized into Central and East Javanese food, both serve simple and less spicy food. However Central Javanese food is tends to be sweeter.

In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java, Betawi people in Jakarta and Madurese on Madura Island off East Java. These ethnic groups have their own distinctive cuisines.

Javanese cuisine is largely divided into three major groups:

There are similarities in the cuisines but the main differences lie in the flavors. Central Javanese cuisine is sweeter and less spicy, while East Javanese cuisine uses less sugar and more chili, possibly influenced by Madurese cuisine or Arab and Indian cuisine.

Read more about Javanese Cuisine:  Ingredients, Influences, Outlets, Central Javanese Cuisine, East Javanese Cuisine, Common Javanese Dishes

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