Traditional Culinary That Is Bonded To Culture Is More Popular With Gen Z And Millennials, Here's The Reason

Bogor fruit intake (Yesica Sitinjak/VOI)

JAKARTA - Indonesia is one of the countries rich in culinary delights in each region. Although many culinary countries enter Indonesia, typical culinary delights that prioritize the value of Indonesian culture are still in demand, especially for the younger generation.

This was revealed in the Future Menu 2025, which is a guide for culinary players who contain the four latest culinary trends. One of the trends is Culinary Roots, which is the culinary trend that prioritizes Indonesian culture.

"Culinary Roots cannot be separated from cultural stories, where it is very thick for Indonesia. The spill, the local source, the story is very rich and it is a big potential in my opinion which is very relevant to Indonesia," said culinary activist Chef Ronald Tokilov, in the Kebayoran Baru area, South Jakarta, on Thursday, July 17, 2025.

Culinary Roots departs from growing consumer interest in the experience of eating rich in cultural value, precisely by the younger generation, namely generation Z and millennials. The younger generation is very curious about materials to the way Indonesian foods are made.

"This trend is in demand because Gen Z and millennials really want to know how to make the original, from the ingredients, the technique," added Chef Gun Gun Handayana.

Indonesia's culinary wealth holds great potential to continue to be explored. This Culinary Roots trend revives the less well-known culinary areas, by lifting the wealth of archipelago spices and traditional cooking techniques.

Therefore, chefs and culinary business people must pay more attention to the high interest of the younger generation in typical foods. It is hoped that culinary business players will maintain the authenticity of their taste while continuing to innovate, so that cultural heritage remains relevant to today's consumers.

"This is a culinary trend that we should start paying attention to for culinary businessmen to be able to present things like that. Like cooking in bamboo, buried in a rock," concluded Chef Gun Gun.