By: Abah Roy
Chairman of DPC ASWIN Cirebon
Cirebon, a city rich in culture and cuisine, has one of its signature dishes that is starting to be rarely heard, namely Docang. This food made from lontong, bean sprouts, cassava leaves, crackers, and dage sauce (oncom) is not just a delicious dish, but also holds a deep philosophy in Javanese culture. Unfortunately, in this modern era, Docang is starting to be forgotten by the community, especially the younger generation who are more familiar with fast food.
Philosophy in a Serving of Docang
The name Docang itself turns out to have a meaning that is closely related to the values of life. In Javanese, the word “Docang” can be explained as follows:
Do means Prayer, reminding that everything in life must begin with prayer and good intentions.
Ca comes from Becik which means good, emphasizing that in life, humans must always do good.
Ng is taken from the word Menang, which symbolizes victory in life, not only in the physical sense, but also spiritually.
In other words, a portion of Docang not only fills the stomach but also conveys the message that with prayer and goodness, a person will gain true victory in life.
Why is Docang Starting to Be Forgotten?
Although Docang is a typical Cirebon food, its existence is now increasingly rare. Several factors that cause this include:
1. Lifestyle Changes
Modern society tends to choose more practical and instant foods, so traditional culinary such as Docang is less in demand.
2. Lack of Promotion and Regeneration
Unlike empal gentong or nasi jamblang which are still popular, Docang does not get enough promotion, both from the local government and culinary actors.
3. Lack of Awareness of Cultural Heritage
Many young generations do not yet know the philosophy behind Docang. If there are no preservation efforts, this food could completely disappear from the list of typical Cirebon culinary.
Docang Preservation Efforts
So that Docang is not just a memory, there needs to be a real effort to preserve it. Some ways that can be done are:
Introducing Docang to the younger generation, both through education in schools and social media.
Increasing innovation in presentation, for example with modern packaging or variations of flavors that still maintain the original taste.
Encouraging MSMEs to make Docang a typical culinary that is easy to find, not only in traditional markets but also in restaurants and modern culinary centers.
Docang is not just food, but also a cultural heritage that is rich in meaning and philosophy. Don’t let this culinary that depicts the values of simplicity, togetherness, and blessings just disappear. If it is not preserved, future generations may only know Docang from stories without ever tasting it.
Let’s preserve Docang, a culinary heritage full of meaning from Cirebon!
*Cirebon, February 11, 2025
—
