Gastronomic Analysis of Uyah Asem as a Traditional Culinary of Osing Tribe in Kemiren Village

Abstract

Kemiren is one of the villages rich in cultural diversity in Banyuwangi Regency. This diversity is reflected in its traditional culinary offerings, particularly Uyah Asem, a dish from the Osing Banyuwangi tribe that dates back to the 1950s. Uyah Asem features a distinct flavor profile dominated by a fresh, sour, salty, and slightly spicy taste. The name “Uyah Asem” comes from the saltiness and freshness of the spices used. For the Osing Banyuwangi people, this dish holds historical significance and cultural meaning. This paper aims to explore the gastronomic aspects of Uyah Asem as a traditional culinary dish of the Osing tribe in Kemiren Village, Banyuwangi. Gastronomy studies the history, philosophical meaning, and cultural context behind each dish, including Uyah Asem. Through this lens, gastronomy highlights Banyuwangi Regency as a unique cultural region represented by Osing cuisine. The research uses a qualitative approach, collecting data through interviews with Kemiren’s Osing villagers and literature studies for additional information. The scope focuses on the traditional village of Kemiren, where the majority of Banyuwangi’s Osing tribe lives. The interviews provide insights into the cultural significance of Uyah Asem, which the author analyzes from a gastronomic perspective. The findings reveal that Uyah Asem is more than just a dish; it symbolizes kinship and the hard-working spirit of the Osing Banyuwangi people. It carries a cultural message about fostering a civilized community, rooted in the values passed down from ancestors, to sustain family and community bonds.

Keywords:  Uyah Asem, Gastronomic, Kemiren Village.