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. 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 (palm sugar) or kecap manis (sweet soy sauce). 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, 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 these cuisines but the main differences lie in the flavors. Central Javanese cuisine tend to be sweeter and less spicy, while East Javanese cuisine uses less sugar and more chili, possibly influenced by Madurese cuisine or Indian cuisine.

...
Wikipedia