Trilogy of Books on Soto, Sambal, and Nasi Launched at Indonesia Pavilion, Expo 2025 Osaka

Exploring Indonesia’s Culinary Heritage

On 18 September 2025, Indonesia Pavilion at Expo 2025 Osaka proudly launches a trilogy of books dedicated to three culinary icons: Soto, Sambal, and Nasi.

The trilogy of books—Discover Our Streets Through Soto, Discover Our Kitchens Through Sambal, and Discover Our Fields Through Nasi—invites readers into Indonesia’s flavorful world. Each title focuses on a dish that defines daily life: soto as a soulful soup, sambal as a fiery condiment, and nasi as the foundation of every meal. Together, they celebrate how food shapes culture and identity in Indonesia, especially in Yogyakarta.

These books go beyond recipes. They weave stories about families, traditions, and the cultural roots behind every dish. Each narrative is supported by insights from leading Indonesian food experts such as William Wongso, Prof. Murdijati Gardjito, and Hardian Eko Nurseto. Culinary storyteller Ade Putri Paramadita also enriches the research with her perspective on how food reflects community and creativity.

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The Stories Behind Soto, Sambal, and Nasi

Discover Our Streets Through Soto captures the diversity of Indonesia’s most beloved soup. From clear broths to creamy coconut bases, each region offers a unique version. The book highlights the many ways soto is enjoyed, whether served with rice on the side or mixed directly into the bowl. Through vibrant photography, readers can almost taste the warmth that soto brings to every table.

Meanwhile, Discover Our Kitchens Through Sambal celebrates Indonesia’s passion for spice. With more than 200 varieties across the archipelago, sambal reflects local character and creativity. The book explores how this condiment unites the nation—from homemade blends in small kitchens to premium recipes in restaurants. It reveals sambal as more than flavor; it is a symbol of pride and identity.

Finally, Discover Our Fields Through Nasi pays tribute to rice, the heart of Indonesia’s culinary life. More than a staple, nasi represents prosperity, family, and tradition. The book showcases dishes from Nasi Goreng to ceremonial feasts, illustrating how rice connects people through celebration and daily meals alike.

Honoring Flavor and Identity

Didit Hediprasetyo, Creative Director of Adhvan Media, said that soto, sambal, and nasi are stories that go beyond taste. He explained that through the trilogy, they aimed to capture not only flavors but also faces, memories, and journeys, reflecting Indonesia’s diversity and unity through food.

Axton Salim, Director of Indofood, emphasized the connection, saying that soto, sambal, and nasi are more than daily staples because they connect everyone. He added that many Indofood products, including Indomie Soto variants, Indofood Sambal, and Bumbu Racik Nasi Goreng, take inspiration from these beloved dishes.

Available in Bahasa Indonesia, English, and Japanese, the trilogy bridges cultures through taste. It reminds readers that food is more than nourishment—it is memory, identity, and love. Through soto, sambal, and nasi, Indonesia culinary heritage continues to inspire the world.

ASA is honored to support the launch of the trilogy of books on Soto, Sambal, and Nasi by managing its press releases at the Indonesia Pavilion at Expo 2025 Osaka. We also handled media relations, including inviting Vogue Japan to cover the event.

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