Yogyakarta Culinary

Jogja is the short name of a city called Yogyakarta. In the Java language called Ngayoja, probably derived from the word Ayodia. City of struggle, the city students, city culture, historic city, which at the same time we wanted to see as a culinary city.

Jogja has an extraordinary culinary map. The characteristics of traditional culinary Jogja savory, sweet, and steady, has been widely known. Gudeg, brongkos, and baceman, may be a culinary mainstay Jogja. However, other generic foods such as soup and satay were present in Yogyakarta with a distinctive and unique appearance.

For business meals, Jogja no death. Food is the main reason that makes Jogja alive and pulsing for 24 hours. All day and night, there is always a fun place to eat that can be targeted. Proverbial, half the population of Jogja busy cook-cook, while the other half was busy eating.

Jogja historical reality that had become the capital of the Republic of Indonesia during the hijra (1946-1949), also makes the city has a national nature in many ways - including the culinary. This is also strengthened by the presence of students from all over Indonesia who are studying in Yogyakarta and finally "bringing" is also a variety of typical foods from other Indonesian regions.

In the field of culinary, creative economy is not new. So many food vendors who bring a creative new culinary and now becoming popular in Yogyakarta. All of these culinary tone up rainbow in the big city this Javanese cultural background.

As a city student, Yogyakarta is also known as the city that never sleeps. Over the past 24 hours, there's always activity that can be done in Yogyakarta. And it all happened without a hurry. Pulse of the Alon-Alon Jogja Angger kelakon (origin slowly reached) and the full enjoyment of this unique indeed vicariously. In other words, whenever you feel hungry, there's always a place to eat that is ready to meet your needs.