KBRN, Pekalongan: Two traditional dishes from Pekalongan, Central Java, Nasi Megono and Lopis Krapyak, have officially been recognized as part of Indonesia’s Intangible Cultural Heritage (WBTb) by the Ministry of Culture. The designation marks a significant milestone for the city’s culinary identity and opens new opportunities for cultural preservation and economic growth.

Sabaryo Pramono, Head of Pekalongan’s Tourism, Culture, Youth, and Sports Agency, said the recognition followed a lengthy process that began in 2023.

“Initially, our submission didn’t pass due to gaps in the scientific study. But after refining the documentation in 2024 and resubmitting it on October 8, 2025, both proposals were finally approved at the national level,” he explained on Tuesday, October 14, 2025, as quoted by antaranews.com.

To qualify for WBTb status, cultural works -- whether culinary, artistic, or otherwise -- must meet several criteria. These include having a dedicated cultural steward or maestro, a comprehensive scientific study, a documentary video illustrating the cultural value and process, and a long-term development plan to ensure sustainability.

One such steward is the owner of Rumah Makan Mas Duki, who has played a key role in preserving and innovating Megono. In collaboration with the Pekalongan Citi Administration, the restaurant introduced Megono Kaleng, a canned version of the dish designed for longer shelf life and wider distribution.

“Traditional Megono typically lasts only from morning to evening. But Megono Kaleng can be taken on trips and remains fresh much longer. It’s an innovation aimed at preservation,” Sabaryo noted.

While similar dishes exist in neighboring regions like Pekalongan and Batang Regencies, Sabaryo emphasized that Pekalongan’s version stands out due to its distinctive seasoning.

“Our research shows that the use of kecombrang (torch ginger) gives Nasi Megono a unique and richer flavor that sets it apart,” he said.

Nasi Megono is a savory rice dish topped with finely chopped young jackfruit (called gori) that's been steamed and mixed with grated coconut and a blend of aromatic spices, and often enhanced with kecombrang. The dish is commonly served with side dishes like tempeh or fried fish.

Meanwhile, Lopis Krapyak is a traditional sweet made from glutinous rice, shaped into large cylindrical rolls, boiled, and served with thick palm sugar syrup and grated coconut, especially popular during the Eid-al-Fitr celebrations.

Beyond cultural pride, the WBTb designation also presents economic opportunities for local communities. “This recognition is a powerful asset for promoting and marketing our regional cuisine. Lopis Krapyak, for instance, is no longer limited to Syawalan festivities. It’s now widely available across the region,” Sabaryo added. ***