Indonesia has another reason to celebrate its culinary identity. In the newly released 100 Best Dishes in the World 2025 by TasteAtlas, Rawon, the signature black beef soup of East Java, secured 8th place, earning an impressive score of 4.62.
The recognition immediately drew global attention not only because Rawon is less internationally mainstream compared to rendang or nasi goreng, but because it represents a unique flavor profile rarely found in world cuisine. Rich, dark, earthy, and deeply aromatic, Rawon stands apart as a dish shaped by centuries of tradition and a distinct local ingredient that defines its identity.
This achievement reaffirms Rawon as one of Indonesia’s culinary treasures, an expressive blend of history, culture, and technique that resonates far beyond its hometown of Surabaya.
The Science and Story Behind Rawon’s Signature Black Broth
At the heart of Rawon lies its most defining ingredient: kluwek, the dark, fermented seed responsible for the dish’s deep black color and unmistakable flavor. Kluwek is unlike any other ingredient used in soups around the world. Its intense umami, slight acidity, and earthy undertones give Rawon a depth that is difficult to replicate.
But kluwek is also a fascinating ingredient from a culinary-science perspective. In its raw form, the seed is highly toxic, something ancient Javanese cooks understood well.
Over generations, communities perfected a safe fermentation process that deactivates the poison and transforms the seed into a flavorful pantry staple. This long-standing knowledge reflects the ingenuity of local food traditions and explains why Rawon’s flavor carries both mystery and mastery.
The kluwek paste is blended with aromatics such as garlic, shallots, ginger, turmeric, candlenut, lemongrass, and kaffir lime leaves. Together, these spices build a broth that is bold yet balanced, savory, slightly tangy, and full-bodied. The result is a dish that feels ancient and comforting, yet remarkably sophisticated.
From Humble Origins to Royal Kitchens
While Rawon is now celebrated internationally, its history began far more modestly. Historical notes and food studies suggest that Rawon was once associated with everyday people, a “plebeian” dish enjoyed by workers, villagers, and families who sought warmth and sustenance from a hearty soup.
However, its complex flavor and aromatic richness quickly gained attention beyond common households. Over time, Rawon made its way into Javanese aristocratic circles, becoming a favored dish among noble families. This upward journey captures how Indonesian cuisine often evolves: starting in community kitchens before being embraced by the elite and, eventually, the nation.
Today, Rawon stands as an iconic dish easily found across East Java, from street stalls in Surabaya to premium restaurants throughout Indonesia, representing culinary continuity that spans social classes and centuries.
A Symphony of Complements That Elevate the Dish
A bowl of Rawon is never served alone. Part of its charm lies in the ritual of assembling the complementary sides that complete the eating experience.
The dish is traditionally paired with warm white rice, which absorbs the savory broth and balances its intensity. Beside it, you’ll find short bean sprouts, adding freshness and crunch that contrasts beautifully with the tender beef.
Salted eggs bring a creamy, briny richness that heightens the flavors, while spicy sambal, often made with chili, shrimp paste, or a mix of both, provides an optional heat that rounds out the meal.
These elements work together to create a layered flavor experience: earthy, savory, slightly sweet, lightly tangy, and occasionally spicy. It’s a composition that feels both familiar and adventurous, making Rawon unforgettable to anyone who tries it.
Rawon’s Global Moment
Placing 8th in TasteAtlas’ global ranking is more than just a victory for a single dish, it’s a milestone for Indonesian cuisine as a whole. The recognition highlights the depth and diversity of Indonesian flavors, which are steadily gaining respect and visibility in the international culinary scene.
Rawon’s ranking also showcases the importance of East Javanese culinary heritage, reminding the world that Indonesia’s food culture is not monolithic but richly varied across regions, traditions, and histories.
As more travelers, chefs, and food enthusiasts explore Indonesian gastronomy, Rawon stands ready to claim its place as one of the world’s most distinctive soups, worthy of its newfound spotlight.
A Dish That Represents More Than Taste
Rawon is more than a bowl of soup. It is a story of heritage, ingenuity, and cultural pride. Its rise to the world’s top 10 dishes reflects a growing global appreciation for flavors that are complex, bold, and deeply rooted in local identity.
For Indonesia, Rawon’s achievement serves as a reminder: some of the most extraordinary dishes in the world emerge from humble origins, preserved by generations and celebrated by millions.
And now, Rawon is finally receiving the global recognition it has long deserved.
