KBRN, Bandung: Indonesian Tourism Minister Widiyanti Putri Wardhana has launched a new gastronomic travel guide, Taste Tourism in the Land of Pasundan, aimed at strengthening the development of thematic tourism products rooted in Indonesia’s rich culinary heritage, particularly in West Java.

“This book can serve as a practical guide for tourism professionals, tour operators, travel agents, and the public in designing authentic, locally rooted, and globally competitive culinary itineraries. Every dish tells a rich and meaningful story. From the savory taste of nasi tutug oncom to the freshness of karedok and the sweetness of burayot,” Minister Widiyanti said in a press release in Bandung, West Java, on Monday, October 20, as quoted by kemenpar.go.id.

Nasi tutug oncom is a traditional Sundanese dish made from warm rice mixed with seasoned, sautéed fermented soybean cake (oncom). Burayot, meanwhile, is a sweet and savory snack from Garut, made with rice flour, palm sugar, and coconut oil. It has a wrinkled, oval shape and a rich brown hue.

The book compiles curated data and locations from a gastronomic tourism perspective, offering a guide for travelers to experience authentic and sustainable culinary journeys across West Java.

The publication is the result of a cross-sector collaboration involving local governments, industry players, culinary communities, academics, and creative consultants. Its release aligns with the Tourism Ministry’s “quality tourism” initiative, which emphasizes the development of culinary, wellness, and marine tourism.

“For Indonesia, gastronomy is more than just food. It is an ecosystem that involves farmers, livestock breeders, fishers, artisans, chefs, and the broader community,” the minister said.

She emphasized that gastronomy plays a vital role in driving the economy, creating jobs, and strengthening community-based tourism through a farm-to-table approach. This strategy enhances the tourism value chain and attracts high-quality visitors who contribute meaningfully to the local economy.

Minister Widiyanti also noted the growing global recognition of Indonesian cuisine. According to a recent publication by TasteAtlas, Indonesian food ranks seventh worldwide and first in Southeast Asia. Six Indonesian cities, including Bandung, were listed among the “100 Best Food Cities.”

“The synergy between culinary and tourism creates authentic, character-rich, and value-added experiences. This is what draws high-quality travelers, those seeking immersive journeys to savor the flavors, culture, and stories behind every Indonesian dish,” she said.

The minister expressed hope that Taste Tourism in the Land of Pasundan would inspire other regions to develop similar culinary travel models through strong collaboration among governments, businesses, communities, and media.

“Gastronomic tourism development should not only focus on food as a product, but also on the authentic stories and experiences that define the character of Indonesian destinations,” she added.

Also attending the launch were Bandung Mayor Muhammad Farhan, West Java Tourism and Culture Agency Head Iendra Sofyan, and representatives from ASITA West Java, PHRI West Java, GIPI West Java, and the Indonesia Gastronomy Network (IGN).

Minister Widiyanti was accompanied by Rizki Handayani, Deputy for Industry and Investment; Martini Mohamad Paham, Deputy for Resources and Institutions; and Vinsensius Jemadu, Deputy for Event Organizer Development at the Ministry of Tourism. ***