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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. Nevertheless, some of Javanese dishes demonstrate foreign influences, most notably Chinese. Some Indonesians perceive Javanese cuisine as rather sweet compared to other Indonesian dishes, because generous amount of ''gula jawa'' (palm sugar) or ''kecap manis'' (sweet soy sauce) are ingredients favored by the Javanese. Javanese food is categorized into Central and East Javanese food; both serve simple and non-spicy food, though Central Javanese food is 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: * Central Javanese cuisine * East Javanese cuisine * Common Javanese dishes There are similarities in the cuisines but the main differences lie in the flavors. Central Javanese cuisine is sweeter and less spicy, while East Javanese cuisine uses less sugar and more chili, possibly influenced by Madurese cuisine or Arab and Indian cuisine. == Ingredients == Rice is an important food crop in Java, dating back to ancient times. The Javanese is known to revere Dewi Sri as the Rice Goddess. Steamed rice is the common staple food, and is served with every meal. Tumpeng, a cone-shaped yellow rice is essential in slametan, Javanese traditional ceremonies. Rice can be processed into lontong or ketupat, or cooked in coconut milk as nasi liwet or colored with turmeric as nasi kuning (yellow rice). Other sources of carbohydrate such as gaplek (dried cassava) is sometimes mixed into rice or replaces rice. Gaplek is usually consumed by poor commoners during hard times when rice is scarce. Tubers such as yam, taro and sweet potato are consumed as snacks in between meals. Bread and grains other than rice are uncommon, although noodles and potatoes are often served as accompaniments to rice. Potatoes are often fried and mashed to be rounded, spiced and fried again coated with battered eggs as perkedel. Wheat noodles, bihun (rice vermicelli) and kwetiau are influences of Chinese cuisine. The Javanese adopted these ingredients and made them their own by adding sweet soy sauce kecap manis and local spices to create bakmi Jawa, bakmi rebus, and bihun goreng. Vegetables feature heavily in Javanese cuisine, notably in vegetable-heavy dishes such as pecel, lotek, and urap. Coconut milk, peanut sauce, ''gula jawa'' (palm sugar), ''asem jawa'' (tamarind), petis, terasi (shrimp paste), shallot, garlic, turmeric, galangal, ginger, and chili sambal are common ingredients and spices that can be found in Javanese cuisine. Freshwater fishes such as carp, tilapia, gourami and catfish are popular, while seafoods such as tuna, red snapper, wahoo, ray, anchovy, shrimp, squid and various salted fish are popular in coastal Javanese cities. Chicken, goat meat, mutton and beef are popular meats in Javanese cuisine. Next to common farmed chicken, the ''ayam kampung'' or free-range chicken, is popular and valued for its leaner, more natural flavors. Almost 90% of Javanese are Muslim, and consequently, much of Javanese cuisine omits pork. However, in small enclaves of Catholic Javanese population around Muntilan, Magelang, Yogyakarta and Klaten, pork might be consumed. Few ethnic groups in Indonesia use pork and other sources of protein considered ''haram'' under Muslim dietary laws in their cuisine, most prominently Balinese cuisine, Indonesian Chinese cuisine, and Manado cuisine. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Javanese cuisine」の詳細全文を読む スポンサード リンク
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