Rawon: the black soup delicacy from East Java

Abstract

AbstractRawon is a meat-based soup from the east of Java characterized by its black color due to the use of keluak seeds. Rawon is prepared through the boiling of meat with sautéed spices. The use of various spices resulted in a unique Rawon flavor liked by many. Rawon has existed for over a thousand years and is still very popular today. The delicious flavor of Rawon is not only loved by the local people of East Java but is also nationally recognized as one of Indonesia's traditional culinary icons and is internationally recognized as one of the best meat-based soups in the world. Rawon is usually served with rice, side dishes such as salted egg, and tempe, and various condiments such as mung bean sprouts, sambal, and kerupuk. Thus, Rawon not only satiates hunger but is also highly nutritious. Nasi Rawon or Rawon rice can be consumed for breakfast, lunch, or dinner. Rawon originated as a royal dish; however, presently it can be found anywhere and is sold in many food stalls and restaurants. It manifests a philosophy that although the Indonesian archipelago consists of many different ethnic groups, a harmonious life can be attained when they unite and coexist. Furthermore, this dish contains the philosophy of “sugeng rawuh” as a greeting to guests; therefore, Rawon rice is commonly served at weddings and community events or activities. This paper discusses in more detail the history of Rawon (including its origin and philosophy), the nutritional aspects, the ingredients, the process of making Rawon, and the chemical reactions that take place in creating the delicious flavor of the dish. The discussion also addresses presentation and on what occasions Rawon is served.