javaprivatetour.com – Sumedang, renowned as the Tofu City, has a rich history rooted in the efforts of a Chinese family that pioneered tofu production centuries ago.
If there’s one thing that captures the essence of Sumedang’s culinary legacy, it’s the famous Tahu Sumedang. This delectable treat has a unique place in the hearts of locals and visitors alike, offering a taste that is both savory and refreshing. Known for its affordability and nutritional value, Tahu Sumedang is a versatile dish that caters to all ages, especially for growing children. Whether it’s prepared as bacem, pepes, or fried, Tahu Sumedang stands out as a local delicacy that embodies the essence of Sumedang’s gastronomic culture.
The origins of tofu can be traced back to China, where it was known as doufu. The earliest documented mention of doufu dates back to around 950 AD, according to “History of Tofu” by William Shurtleff and Akiko Aoyagi. Initially consumed widely in China due to its cost-effectiveness compared to goat meat, tofu quickly gained popularity throughout East and Southeast Asia, including Malaysia and Indonesia.
The introduction of tofu to the Malay world is credited to the Chinese immigrants from the Fujian-Guangdong border region. The skill of making tofu accompanied these settlers, and although the exact timeline remains uncertain, Kediri claims to be among the first cities in the archipelago to embrace tofu, dating back to the Mongol fleet’s arrival in 1292.
The term “tofu” itself, as explained by Hieronymus Budi Santoso, originates from the Chinese words tao-hu or teu-hu. Teu means soybeans, and hu means crushed into porridge. Thus, tofu literally translates to a food made from soybeans crushed into porridge.
Due to its relatively straightforward production, tofu quickly became a popular and accessible food enjoyed by all. Various tofu variants and snacks emerged, with regional distinctions such as Tahu Kediri, Tahu Tegal, Tahu Bandung, and the iconic Tahu Sumedang.
Tahu Sumedang, a delicacy originating from Sumedang Regency in West Java, has seen numerous producers, but none as legendary as the Ong Boen Keng family. With a history spanning over a century, the Boen Keng family began their tofu venture over 100 years ago, with Ong Kino, the father of Boen Keng, pioneering the production in 1917.
Ong Kino’s traditional tofu-making process involved grinding soybeans with a stone grinder. After Ong Kino’s return to China, his son, Boen Keng, took over the business. Boen Keng successfully expanded the tofu enterprise, reaching its peak production of 2,000-3,000 pieces per day during the 1970s and 1980s. In 1992, the business set a record production of 7,000 pieces per day.
In 1996, as the business transitioned to Ong Yu Kim, Ong Kino’s grandson, Tahu Sumedang faced challenges from new factories established by former employees. Despite this, Tahu Sumedang had already gained widespread popularity, with a plaque proudly declaring its roots on Jalan 11 April, formerly Tegal Kalong.
Today, the fourth generation, led by Suriadi, manages the Boen Keng restaurant. Tahu Sumedang, served with small portions of lontong (compressed rice) and a dipping sauce made from a mixture of bird’s eye chili, tauco (fermented soybean paste), and tomatoes, remains a delightful experience. The small-sized tofu boasts a light brown, coarse outer layer and a gurih (savory) and fresh-tasting white inner part, distinct from other Tahu Sumedang varieties.
From the past to the present, the traditional production methods endure, relying on human labor and eschewing preservatives. Soaking soybeans for 4-6 hours, followed by washing, grinding, boiling, and straining to precipitate the solids that will later become tofu, the process retains its authenticity. With the addition of special spices enhancing the distinctive flavor, Tahu Sumedang plays a pivotal role in making Sumedang the Tofu City.
In exploring the culinary wonders of Sumedang, experiencing Tahu Sumedang is a must for any traveler. Java Private Tour stands ready to guide you through this culinary adventure, offering flexible schedules, English-speaking and knowledgeable guides, and a range of private transportation options tailored to your preferences. Discover the rich tapestry of Sumedang’s culinary heritage with Java Private Tour, where every journey is a personalized experience. You can simply BOOK HERE to begin your Java culinary experiences.
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