JAKARTA - The Embassy of the Republic of Indonesia (KBRI) in Tokyo promotes Balinese culture and cuisine through a demonstration of cooking sambal matah during the Indonesia Day: Wonderful Travel, Culture and Culinary Experience at Wisma Duta, Tokyo, Saturday, March 26.
The Ambassador of the Republic of Indonesia (Indonesian Ambassador) to Japan and the Federation of Micronesia, Heri Akhmadi, said the activity was aimed at promoting Bali to the Japanese public through culinary, cultural, and tourism information.
"After more than two years of sleep due to the pandemic, the tourism world has revived, including Indonesia, especially Bali. Currently, Garuda Indonesia has started flying from Tokyo to Denpasar where Japanese tourists can enter Bali with Visa on Arrival (VOA) without quarantine. Therefore, this event is appropriate to further strengthen the image of Bali as a favorite tourist destination for Japanese citizens," Ambassador Heri said in a written statement quoted by Antara, Sunday, March 27.
He was accompanied by Ms. Nuning Akhmadi and the Head of the Socio-Cultural Information Function at the Indonesian Embassy in Tokyo, Meinarti Fauzie.
The event was attended by a number of Indonesian restaurant owners and cooks in Japan, culinary business partners, and the media.
In addition to displaying culinary demonstrations and Balinese cultural arts, the activity also presented a special Garuda Indonesia booth promoting tour packages to Bali.
VOIR éGALEMENT:
The invited guests witnessed a demonstration of cooking sambal matah and the presentation of Balinese cuisine by the owner of the Moon Bali Restaurant, Wiwik Setiawati.
“We chose Sambal Matah on purpose because it is easy to combine with various menus such as chicken, fish, and vegetables. This Balinese chili sauce can also be easily practiced because the raw materials are easy to obtain,” explained Wiwik.
In addition to learning to cook Matah chili sauce, the invited guests enjoyed Rindik and Balinese dances from the Sekar Djepun Studio led by Putu Gede Setiawan.
The activity closed with lunch together enjoying various Balinese culinary delights such as chicken betutu, satay wrapped around chicken and fish, sambal matah fish, lawar, urap, and other menus.
"Sambal matah from Bali is easy to make, a bit spicy but very tasty," said Ayu Sakamoto, a Japanese social media activist.
She also praised the variety of other dishes that he thought were very delicious.
The Indonesian Embassy in Tokyo in this activity also promoted Indonesia Spice Up the World, which is a program to strengthen the contribution and added value of the culinary sub-sector to the national economy.
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