Rawon

A dish where heritage, family, and flavor come together

Rawon is a traditional beef soup originating from East Java, Indonesia, known for its distinctive black broth made using Kluwek (pangium edule) a native nut with a uniquely rich, earthy flavor. Blended with aromatic herbs and spices like lemongrass, kaffir lime leaves, ginger, and black pepper, Rawon delivers a savory, slightly tangy, and complex taste unlike any other Southeast Asian soup.

A Culinary Treasure from the Majapahit Era

Historical records trace Rawon back to the era of the Majapahit Kingdom (12931500), a time of cultural and culinary prosperity in Java. As trade flourished across Asia, Javanese cooks embraced new spices while using local ingredients like Kluwek to craft bold, enduring flavors that defined their regional identity.

A Meal That Brings People Together

In Javanese culture, Rawon is more than foodits a symbol of family and communal bonding. Traditionally served during weddings, festivals, and significant events, Rawon is a dish that encourages sharing, warmth, and celebration.

What Makes Rawon Special

Originally made with buffalo meat, the modern version often uses beef, stewed slowly in a broth flavored with Kluwek, cinnamon, coriander, and other spices. It is typically served with steamed rice, bean sprouts, salted egg, and Kerupuk (Indonesian-style crackers), providing layers of flavor and texture.

Global Recognition, Local Pride

Today, Rawon can be found in Indonesian restaurants worldwide. While recipes may vary slightly, the heart of the dishits black Kluwek brothremains unchanged, making it a true culinary ambassador of East Java.