page_title: Javanese cuisine
section_title: See also
hierarchical_section_title: Javanese cuisine / See also
caption_attribution_description: English: Gorengan (fried snacks) in Indonesian market
context_page_description: 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. Though the cuisine of Sumatra is known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity. Some of Javanese dishes demonstrate foreign influences, most notably Chinese.
  Some Indonesians perceive Javanese cuisine as sweeter compared to other Indonesian dishes, because of the liberal use of gula jawa or kecap manis. Javanese food is categorized into Central and East Javanese food; both simple and non-spicy food, though Central Javanese food tends to be sweeter.
  In a 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 and Banten, Betawi 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:
  Central Javanese cuisine
  East Javanese cuisine
  Common Javanese dishes
context_section_description: Indonesian cuisine
  List of Indonesian dishes
caption: Gorengan ("fried snacks") in a market at Dieng Plateau, Central Java.
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