JAKARTA, KOMPAS.com – Oakwood Hotel Suites Kuningan, South Jakarta, re -popularized Sago and Edamame as Indonesian local food through cooking competitions, Monday (10/3/2025).
“This event presents a lively cooking competition, where the participants are challenged to create gluten -free and nutritional free dishes with local basic ingredients. This initiative is in line with Oakwood’s commitment to promote sustainable local food,” said General Manager of Oakwood Suites Kuningan, Mairysa Sipayung, Monday (10/3/2025).
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This cooking competition is in collaboration with two company units of PT Austindo Nusantara Jaya Boga (ANJ) namely Sapapua and Edashi.
A number of members from the culinary community became participants in this competition. They were asked to be creative in creating gluten -free dishes using sago sapapua and edamame Edashi.
“We want to show the extraordinary potential of sago and edamame as local food. We hope that people can see that gluten -free foods made from local -based can be a healthy and tasty choice,” said Head of Commercial Sago & Edamame Anj, Nelda Hermawan on the same occasion, Monday (10/3/2025).
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Nelda added, collaboration with Kuningan Suites Oakwood through cooking competition is expected to inspire that local foods such as sago and edamame can be processed into various interesting and healthy modern dishes.
Sago is not only synonymous with eastern Indonesia
Portrait of Sapapua and Edamame Edashi’s processed flour dishes in the Cooking Challenge event at Oakwood Suites Kuningan Jakarta, Monday (10/3/2025).
Indeed sago is a native plant of Indonesia that has been processed as a food since ancient times. However, currently sago is not popular as food by the community.
“If the name of the food crisis, actually there is a carbohydrate source warehouse that is not empowered in Papua. There are five million hectares of sago that can actually be empowered,” said Nelda.
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At present, he said, Indonesians still think that sago is a food from eastern Indonesia. In fact, he continued, sago is raw materials like rice flour or tapioca flour.
“The sago must be seen as one source of basic ingredients, a source of carbohydrates. Can be used for various kinds,” he said.
Nelda said, one of the challenges faced in sago production is the high cost that must be incurred during the production process from the upstream.
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As a sago producer, he continued, the AJ business line helps from various sides, including in terms of transportation and logistics.
“For road construction, all we have to build alone, especially since the sago grows in the forest, entering the forest there is no road. So we have to build a road, and the road for harvesting sago is a channel, so it must dig a canal,” he said.
