page_title: Javanese people
section_title: Cuisine
hierarchical_section_title: Javanese people / Culture / Cuisine
caption_attribution_description: English: Javanese Cuisine, Omar Dhayum, Djogdja
context_page_description: The Javanese people are an ethnic group native to the Indonesian island of Java. With approximately 100 million people, they form the largest ethnic group in Indonesia. They are predominantly located in the central to eastern parts of the island. There are also significant numbers of people of Javanese descent in most provinces of Indonesia, Malaysia, Singapore, Suriname, Saudi Arabia and the Netherlands.
  The Javanese ethnic group has many sub-groups, such as the Mataram, Cirebonese, Osing, Tenggerese, Samin, Naganese, Banyumasan, etc.
  A majority of the Javanese people identify themselves as Muslims, with a minority identifying as Christians and Hindus. However, Javanese civilization has been influenced by more than a millennium of interactions between the native animism Kejawen and the Indian Hindu—Buddhist culture, and this influence is still visible in Javanese history, culture, traditions, and art forms. With a sizeable global population, the Javanese are considered significant as they are the fourth largest ethnic group among Muslims in the world after the Arabs, Bengalis and Punjabis.
context_section_description: Javanese cuisine and culture place an important role in rice, which is a staple food on the island. Among the Javanese it is considered not to be a meal if a person hasn't eaten rice yet. It is also important part of identity that differentiate Javanese with foreigners that eat bread (the Europeans) and resident of other island who eat sago (for example Moluccans). Rice is also symbol of development and prosperity, while cassava and tuber is associated with poverty.
  Javanese cuisine varies by region. Eastern Javanese cuisine has a preference for more salty and hot foods, while the Central Javanese prefer sweeter foods.
  A famous food in Javanese cuisine is Rujak Cingur, marinated cow lips and noses served with vegetable, shrimp prawn and peanut sauce with chili. Rojak Cingur is considered a traditional food in Surabaya in East Java.
  Gudeg is a traditional food from Yogyakarta and Central Java which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk.
  Pecel, a type of peanut sauce with chili is a common ingredient in Javanese cuisine. It is used in various types of Rujak and Gado-gado. It can also be used as stand-alone sauce with rice, prawns, eggs and vegetables as Nasi Pecel (Pecel rice).
  Tumpeng, is a rice served in the shape of a conical volcano, usually with rice coloured yellow using turmeric. It is an important part of many ceremonies in Java. Tumpeng is served at landmark events such as birthdays, moving house, or other ceremonies. Traditionally, Tumpeng is served alongside fried chicken, boiled egg, vegetables, and goat meat on a round plate made from bamboo called besek.
  A notable food in Java is tempeh, a meat substitute made from soybean fermented with mould. It is a staple source of protein in Java and popular around the world as a meat substitute for vegetarians.
caption: Example of Javanese cuisine. Clockwise: fried tempeh, mlinjo crackers, gudeg with rice wrapped in teak leaf, green chili sambal and sliced lime.
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