Tasting Typical Rujak Soto Cuisine In Blambangan, Banyuwangi
Illustration of rujak soto banyuwangi (Budaya.kemendikbud.go.id)

JAKARTA - Bayuwangi is known as the horseshoe area in addition to other districts such as Pasuruan, Probolinggo, Lumajang, Jember, Situbondo and Bondowoso. This designation is given because the location of a number of districts is similar to a horseshoe on the map.

In addition to being called the horseshoe area, based on the history of the region, Banyuwangi is called Negeri Blambangan. There are various versions of why Banyuwangi got that designation. However, when referring to the fact of the area's area, Banyuwangi is the largest district and the majority of the plains are swamps.

Banyuwangi is the easternmost area, when traveling overland to the island of Bali, it must pass through this district. Well, related to travel, you can enjoy a typical culinary in this district.

One typical culinary is called rujak soto. Are you curious about how the salad can be made from vegetables and fruit mixed with soup with meat?

Rujak soto has been known since the 1980s. A decade earlier, in the range of 1970 a regional song called Rujak Singgol was created. This regional song is a reference for the preparation of various types of rujak food in Banyuwangi. Among them are rujak gobet, rujak kecut, rujak sayur, and of course rujak soto.

Based on the ingredients, rujak soto is composed of two types of food, namely rujak petis bathed in meat soup sauce. The majority of several types of rujak in Banyuwangi are made from petis and mengkal stone bananas. This creates a faint, fishy taste with a hint of bitterness.

While the soup is made from common soup ingredients, but uses meat to create a savory taste.

Paste paste as a food spice is not only popular in Banyuwangi. Cities in East Java, which border the sea, are also close to sea-flavored seasonings made from fish and shrimp. Petis is brown to black and has a slightly sweet taste.

The filling of rujak includes fried tofu and tempeh, boiled water spinach, boiled egg, cucumber, and rice cake. The seasoning is a mixture of fried peanuts, grinded with cayenne pepper, salt, brown sugar, a little shrimp paste, and paste. Rujak petis is made suddenly when there is an order, different from the soto sauce.

The majority of the soto pairs of rujak petis use beef, especially the tripe or offal. When eating the typical Banyuwangi rujak soto, it is most suitable to order a drink of ginger ice or green bean ice. This menu is just right to eat in the late afternoon.

As a reference, there are several rujak soto stalls, including Rujak Soto Bu Is in the tourist village of Temenggungan, Pondok Rujak Soto, and Rujak Soto Pak Salim.


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