Randa Reni Festival Revives Osing Culinary Heritage in Banyuwangi

RRI.CO.ID, Banyuwangi - The Banyuwangi Regency Administration in East Java is intensifying its efforts to preserve traditional culinary heritage as a cornerstone of regional identity through the Rondo Reni festival in Banjar Village, Licin Subdistrict, highlighting the Banyuwangi Attraction 2026 calendar.

The festival featured the unique flavors of the Osing community dish, specifically Sego Lemeng and Kopi Uthek. During the event held on Saturday night, April 18, 2026, the village streets were transformed into an open-air dining hall where residents served these ancestral dishes to visiting tourists. The aroma of seasoned rice roasted in bamboo filled the air, creating a distinctive atmosphere at the foot of Mount Ijen.

Banyuwangi Regent Ipuk Fiestiandani emphasized that culinary traditions are inseparable from the region's cultural fabric. “Banyuwangi society has strong traditional roots, not only in arts and culture but also in cuisine. Therefore, the local government is committed to preserving them through engaging events that also serve as tourist attractions,” she stated on Sunday, April 19, 2026, as quoted by Infopublik.id.

A traditional leader in Banjar Village, Lukman Hakim, explained that Rondo Reni relates to the harvesting of palm trees. “Reni is the name of the sugar palm flower (aren), while rondo (widow) refers to the process of separation,” he explained, describing the traditional activity of separating the palm flower to produce sugar.

Village Head Sunandi further noted that the featured menu items are steeped in a deep life philosophy that reflects the values of the Osing community. Kopi Uthek, which is served with solid palm sugar, symbolizes the inherent bitter and sweet balance of life's experiences. Meanwhile, Sego Lemeng serves as a culinary representation of the fulfillment of basic human needs through the natural bounty provided by the earth.

The festival showcased the meticulous preparation required for these Osing staples, which caught the attention of visitors for their authentic and time-honored processing methods. Sego Lemeng is a labor-intensive dish consisting of seasoned rice mixed with minced chicken or tuna, wrapped in banana leaves, and placed inside young bamboo tubes before being slow roasted over firewood for up to four hours to achieve its signature smoky and savory profile.

Additionally, Kopi Uthek offers a unique sensory experience where drinkers take a bite of solid palm sugar followed by a sip of bitter black coffee, the distinct uthek sound produced when biting the sugar is what originally gave the traditional beverage its name.

“The combination of the savory Sego Lemeng and the bitter-sweet sensation of Kopi Uthek provides a truly different experience,” said Edy, one visitor from Sidoarjo, East Java.

By integrating these local delicacies into the formal tourism calendar, Banyuwangi aims to ensure that Osing traditions remain vibrant and accessible to future generations while providing a direct economic boost to village residents. ***