[{"data":1,"prerenderedAt":553},["ShallowReactive",2],{"$f7_OCeAbV1q1t2MglBTMQMOfc12DfZ7oM8QCXwvS79ws":3,"kuliner":319},[4,17,26,35,44,53,65,74,83,91,100,113,122,131,140,149,158,167,175,184,197,206,215,224,232,241,249,258,270,278,287,299,309],{"id":5,"url":6,"iconType":7,"category":8,"title":11,"desc":14},"s1","\u002Fsejarah","landmark",{"id":9,"en":10},"Sejarah","History",{"id":12,"en":13},"Prasasti Canggal","Canggal Inscription",{"id":15,"en":16},"Titik nol sejarah tertulis Yogyakarta — deklarasi peradaban kepada kekekalan (732 M).","Yogyakarta's written history point zero — a civilization's declaration to eternity (732 AD).",{"id":18,"url":6,"iconType":7,"category":19,"title":20,"desc":23},"s2",{"id":9,"en":10},{"id":21,"en":22},"Perang Diponegoro","Java War",{"id":24,"en":25},"Perlawanan gerilya lima tahun yang menguras kas Hindia Belanda hingga 20 juta Gulden.","Five years of guerrilla resistance that drained 20 million guilders from the Dutch East Indies treasury.",{"id":27,"url":6,"iconType":7,"category":28,"title":29,"desc":32},"s3",{"id":9,"en":10},{"id":30,"en":31},"Serangan Umum 1 Maret","March 1st General Attack",{"id":33,"en":34},"Enam jam yang membuktikan kepada PBB bahwa Republik Indonesia belum mati.","Six hours proving to the UN that the Republic of Indonesia was not dead.",{"id":36,"url":6,"iconType":7,"category":37,"title":38,"desc":41},"s4",{"id":9,"en":10},{"id":39,"en":40},"Kongres Boedi Oetomo","Boedi Oetomo Congress",{"id":42,"en":43},"Kongres pertama organisasi modern Indonesia digelar di Yogyakarta, Oktober 1908.","The first congress of Indonesia's first modern organization held in Yogyakarta, October 1908.",{"id":45,"url":6,"iconType":7,"category":46,"title":47,"desc":50},"s5",{"id":9,"en":10},{"id":48,"en":49},"Berdirinya UGM","UGM Founded",{"id":51,"en":52},"Universitas negeri pertama Indonesia didirikan di Yogyakarta, Desember 1949.","Indonesia's first national university founded in Yogyakarta, December 1949.",{"id":54,"url":55,"iconType":7,"category":56,"title":59,"desc":62},"b1","\u002Fbudaya",{"id":57,"en":58},"Budaya","Culture",{"id":60,"en":61},"Wayang Kulit Purwa","Purwa Shadow Puppets",{"id":63,"en":64},"Seni pertunjukan delapan jam semalam suntuk dengan dalang sebagai sutradara 200 karakter.","Eight-hour all-night performance art with the Dalang directing 200 characters.",{"id":66,"url":55,"iconType":7,"category":67,"title":68,"desc":71},"b2",{"id":57,"en":58},{"id":69,"en":70},"Batik Kraton","Kraton Batik",{"id":72,"en":73},"Motif larangan seperti Parang Rusak dan sistem kosmologi Jawa yang diukir di kain.","Forbidden motifs like Parang Rusak and Javanese cosmology carved into cloth.",{"id":75,"url":55,"iconType":7,"category":76,"title":77,"desc":80},"b3",{"id":57,"en":58},{"id":78,"en":79},"Gamelan Keraton","Keraton Gamelan",{"id":81,"en":82},"Demokrasi suara berusia sepuluh abad: Kyai Gunturmadu berbunyi hanya sekali setahun.","Ten-century democracy of sound: Kyai Gunturmadu plays only once a year.",{"id":84,"url":55,"iconType":7,"category":85,"title":86,"desc":88},"b4",{"id":57,"en":58},{"id":87,"en":87},"ArtJog",{"id":89,"en":90},"Festival seni kontemporer internasional tahunan dari komunitas seniman Yogyakarta.","Annual international contemporary art festival from Yogyakarta's artist community.",{"id":92,"url":55,"iconType":7,"category":93,"title":94,"desc":97},"b5",{"id":57,"en":58},{"id":95,"en":96},"Biennale Jogja","Jogja Biennial",{"id":98,"en":99},"Biennale tertua di Indonesia sejak 1988, diakui kurator seni internasional.","Indonesia's oldest biennial since 1988, recognized by international art curators.",{"id":101,"url":102,"iconType":103,"category":104,"title":107,"desc":110},"k1","\u002Fkuliner","utensils",{"id":105,"en":106},"Kuliner","Culinary",{"id":108,"en":109},"Gudeg Kraton","Kraton Gudeg",{"id":111,"en":112},"Nangka muda direbus dua belas jam di atas bara. Resep abdi dalem tidak berubah sejak 1755.","Young jackfruit slow-cooked twelve hours over embers. A royal palace recipe unchanged since 1755.",{"id":114,"url":102,"iconType":103,"category":115,"title":116,"desc":119},"k2",{"id":105,"en":106},{"id":117,"en":118},"Oseng Mercon","Firecracker Stir-Fry",{"id":120,"en":121},"Kikil sapi ditumis dengan dua genggam cabai rawit. Pedasnya membuka lapisan rasa tersembunyi.","Beef tendon stir-fried with two fistfuls of bird's-eye chili. Heat that unlocks hidden flavors.",{"id":123,"url":102,"iconType":103,"category":124,"title":125,"desc":128},"k3",{"id":105,"en":106},{"id":126,"en":127},"Sate Klathak","Klathak Satay",{"id":129,"en":130},"Daging kambing di atas jeruji sepeda besi. Hanya garam. Kepercayaan pada bahan baku.","Mutton on iron bicycle spokes. Only salt. Total confidence in the raw ingredient.",{"id":132,"url":102,"iconType":103,"category":133,"title":134,"desc":137},"k4",{"id":105,"en":106},{"id":135,"en":136},"Bakmi Jawa Arang","Javanese Charcoal Noodles",{"id":138,"en":139},"Satu porsi, satu wajan, satu arang. Buka setelah pukul delapan malam. Tutup saat bumbu habis.","One portion, one wok, one coal. Opens after eight in the evening. Closes when the spices run out.",{"id":141,"url":102,"iconType":103,"category":142,"title":143,"desc":146},"k5",{"id":105,"en":106},{"id":144,"en":145},"Nasi Kucing Angkringan","Angkringan Night Cart",{"id":147,"en":148},"Nasi sebesar kepalan tangan, seribu rupiah. Bangku panjang yang menyamakan semua orang.","Rice the size of a fist, seven cents. A long bench where everyone is equal.",{"id":150,"url":102,"iconType":103,"category":151,"title":152,"desc":155},"k6",{"id":105,"en":106},{"id":153,"en":154},"Jadah Tempe Mbah Carik","Mbah Carik's Jadah Tempe",{"id":156,"en":157},"Ketan bakar di kaki Merapi, 700 meter dpl. Empat dekade resep yang tidak berubah.","Grilled glutinous rice at Merapi's foothills, 700m elevation. Four decades, one unchanged recipe.",{"id":159,"url":102,"iconType":103,"category":160,"title":161,"desc":164},"k7",{"id":105,"en":106},{"id":162,"en":163},"Mie Lethek","Lethek Noodles",{"id":165,"en":166},"Mie singkong dari Bantul, digiling mesin enam puluh tahun. 'Lethek' berarti tidak ada yang disembunyikan.","Cassava noodles from Bantul, rolled through a sixty-year-old machine. 'Lethek' means nothing is hidden.",{"id":168,"url":102,"iconType":103,"category":169,"title":170,"desc":172},"k8",{"id":105,"en":106},{"id":171,"en":171},"Soto Kadipiro",{"id":173,"en":174},"Berdiri 1921. Kaldu bening ayam kampung semalam tanpa MSG. Seratus tahun tanpa mengubah resep.","Established 1921. Clear free-range chicken broth, overnight, no MSG. A century without changing the recipe.",{"id":176,"url":102,"iconType":103,"category":177,"title":178,"desc":181},"k9",{"id":105,"en":106},{"id":179,"en":180},"Tiwul Gunungkidul","Gunungkidul Tiwul",{"id":182,"en":183},"Tepung singkong kukus dari tanah berbatu. Bukan makanan kemiskinan — kecerdasan adaptasi manusia.","Steamed cassava flour from rocky land. Not poverty food — the intelligent adaptation of a people.",{"id":185,"url":186,"iconType":187,"category":188,"title":191,"desc":194},"w1","\u002Fwisata","mappin",{"id":189,"en":190},"Wisata","Tourism",{"id":192,"en":193},"Candi Prambanan","Prambanan Temple",{"id":195,"en":196},"Tiga menara 47 meter tanpa semen. Dibangun 856 M, masih berdiri lebih dari seribu tahun kemudian.","Three 47-meter towers built without cement in 856 AD, still standing over a thousand years later.",{"id":198,"url":186,"iconType":187,"category":199,"title":200,"desc":203},"w2",{"id":189,"en":190},{"id":201,"en":202},"Jalan Malioboro","Malioboro Street",{"id":204,"en":205},"Garis kosmologis dua kilometer yang menghubungkan api Merapi ke selatan laut.","A two-kilometer cosmological line connecting Merapi's fire to the southern sea.",{"id":207,"url":186,"iconType":187,"category":208,"title":209,"desc":212},"w3",{"id":189,"en":190},{"id":210,"en":211},"Gunung Merapi","Mount Merapi",{"id":213,"en":214},"Stratovolcano paling aktif Indonesia. Bagi warga Jogja, bukan ancaman — melainkan leluhur.","Indonesia's most active stratovolcano. For Yogyanese, not a threat — but an ancestor.",{"id":216,"url":186,"iconType":187,"category":217,"title":218,"desc":221},"w4",{"id":189,"en":190},{"id":219,"en":220},"Kawasan Kaliurang","Kaliurang Area",{"id":222,"en":223},"Resor pegunungan bersejarah di lereng selatan Merapi. Titik start pendakian dan sarapan jadah tempe.","Historic mountain resort on Merapi's southern slopes. Starting point for hikes and jadah tempe breakfast.",{"id":225,"url":186,"iconType":187,"category":226,"title":227,"desc":229},"w5",{"id":189,"en":190},{"id":228,"en":228},"Kotagede Heritage District",{"id":230,"en":231},"Makam Panembahan Senopati, Masjid Mataram 1640, dan pengrajin perak empat generasi di gang sempit.","Tomb of Panembahan Senopati, 1640 Mataram Mosque, and four-generation silver craftsmen in narrow lanes.",{"id":233,"url":186,"iconType":187,"category":234,"title":235,"desc":238},"w6",{"id":189,"en":190},{"id":236,"en":237},"Museum Ullen Sentalu","Ullen Sentalu Museum",{"id":239,"en":240},"Museum terbaik di Jawa. Menyimpan sejarah perempuan bangsawan Mataram yang tidak masuk buku sejarah.","Java's finest museum. Holding the history of Mataram royal women who never made it into history books.",{"id":242,"url":186,"iconType":187,"category":243,"title":244,"desc":246},"w7",{"id":189,"en":190},{"id":245,"en":245},"Tebing Breksi",{"id":247,"en":248},"Tebing tambang yang berubah menjadi panggung. Relief mitologi Jawa dipahat seniman lokal 2015–2020.","A quarry cliff transformed into a stage. Javanese mythological reliefs carved by local artists 2015–2020.",{"id":250,"url":186,"iconType":187,"category":251,"title":252,"desc":255},"w8",{"id":189,"en":190},{"id":253,"en":254},"Pasar Beringharjo","Beringharjo Market",{"id":256,"en":257},"Pasar sejak Mataram pertama berdiri. Bukan objek wisata — ini kota yang sedang bekerja.","A market since Mataram was first built. Not a tourist attraction — this is a city at work.",{"id":259,"url":260,"iconType":261,"category":262,"title":265,"desc":267},"t1","\u002Fteknologi","monitor",{"id":263,"en":264},"Teknologi","Technology",{"id":266,"en":266},"Silicon Wali",{"id":268,"en":269},"300+ startup aktif di koridor Ringroad Utara. Efisiensi modal yang tidak bisa ditandingi Jakarta.","300+ active startups along the North Ringroad corridor. Capital efficiency Jakarta cannot match.",{"id":271,"url":260,"iconType":261,"category":272,"title":273,"desc":275},"t2",{"id":263,"en":264},{"id":274,"en":274},"Jogja Smart Province",{"id":276,"en":277},"200+ layanan publik digital, sensor IoT mitigasi Merapi, dan tata kelola data presisi.","200+ digitized public services, Merapi IoT mitigation sensors, and precision data governance.",{"id":279,"url":260,"iconType":261,"category":280,"title":281,"desc":284},"t3",{"id":263,"en":264},{"id":282,"en":283},"Digitalisasi UMKM Jogja","Jogja SME Digitalization",{"id":285,"en":286},"60% UMKM Yogyakarta kini di platform digital. Pengrajin Kotagede menjual ke Eropa dari ponsel.","60% of Yogyakarta SMEs now on digital platforms. Kotagede craftsmen selling to Europe from their phones.",{"id":288,"url":289,"iconType":7,"category":290,"title":293,"desc":296},"p1","\u002Fpendidikan",{"id":291,"en":292},"Pendidikan","Education",{"id":294,"en":295},"Kota Pelajar","City of Students",{"id":297,"en":298},"21 perguruan tinggi, puluhan ribu lulusan STEM per tahun, 24\u002F7 ritme akademik dan komunitas.","21 universities, tens of thousands of STEM graduates per year, 24\u002F7 academic and community rhythm.",{"id":300,"url":301,"iconType":7,"category":302,"title":303,"desc":306},"p2","\u002Fpendidikan#universities",{"id":291,"en":292},{"id":304,"en":305},"Universitas di Yogyakarta","Universities in Yogyakarta",{"id":307,"en":308},"UGM (top 300 dunia), UNY, UII, UMY, Sanata Dharma, dan Atma Jaya Yogyakarta.","UGM (world top 300), UNY, UII, UMY, Sanata Dharma, and Atma Jaya Yogyakarta.",{"id":310,"url":311,"iconType":187,"category":312,"title":313,"desc":316},"p3","\u002Fpendidikan#study-spots",{"id":291,"en":292},{"id":314,"en":315},"Tempat Belajar Terbaik","Top Study Spots",{"id":317,"en":318},"Rambat Coffee, Grhatama Pustaka, Internet Learning Cafe, dan Ruang JAKA — fokus tanpa kompromi.","Rambat Coffee, Grhatama Pustaka, Internet Learning Cafe, and Ruang JAKA — focus without compromise.",[320,340,361,381,402,423,443,461,479,497,517,535],{"id":321,"categoryId":322,"featured":323,"image":324,"lat":325,"lng":326,"title":327,"story":328,"meta":331,"address":334,"price":337},"gudeg","main_course",true,"\u002Fimages\u002Fkuliner\u002Fgudeg.jpg",-7.8046,110.3664,{"id":108,"en":109},{"id":329,"en":330},"Dipanaskan di atas bara selama dua belas jam, nangka muda perlahan menyerap gula aren dan santan hingga serat terakhirnya menyerah. Di Wijilan, dapur menyala sebelum fajar — dan ketika kota terbangun, Gudeg sudah matang sejak tengah malam. Ini bukan sekadar masakan; ini adalah latihan sabar yang dapat dimakan. Resepnya dijaga oleh trah abdi dalem yang tidak berubah sejak dapur Keraton 1755.","Simmered over embers for twelve hours, young jackfruit slowly absorbs palm sugar and coconut milk until the last fiber surrenders. In Wijilan, kitchens ignite before dawn — when the city wakes, the Gudeg has been ready since midnight. Not merely a dish; this is edible patience. A recipe guarded by royal palace servant descendants, unchanged since 1755.",{"id":332,"en":333},"Warisan Dapur Keraton","Royal Kitchen Heritage",{"id":335,"en":336},"Jl. Wijilan, Panembahan","Wijilan St., Panembahan",{"id":338,"en":339},"Rp 25.000 – 50.000","IDR 25,000 – 50,000",{"id":341,"categoryId":322,"featured":342,"image":343,"lat":344,"lng":345,"title":346,"story":349,"meta":352,"address":355,"price":358},"oseng",false,"\u002Fimages\u002Fkuliner\u002Foseng.jpg",-7.7975,110.3593,{"id":347,"en":348},"Oseng Mercon Bu Narti","Bu Narti's Firecracker Stir-Fry",{"id":350,"en":351},"Kikil dan kulit sapi yang kenyal, ditumis dalam minyak mendidih bersama dua genggam penuh cabai rawit segar yang baru dipetik pagi hari. Namanya 'mercon' — kembang api — bukan hiperbola, melainkan peringatan jujur. Ini adalah makanan yang membuat orang berpeluh di malam Desember. Pedasnya tidak menghancurkan rasa; ia membuka lapisan rasa yang selama ini tersembunyi.","Chewy beef tendon and skin stir-fried in smoking oil with two fistfuls of bird's-eye chili picked that morning. The name 'mercon' — firecracker — is not hyperbole; it is an honest warning. This is food that draws sweat in December. The heat does not destroy flavor; it unlocks the hidden layers.",{"id":353,"en":354},"Perlawanan Cabai Khas Jogja","Jogja's Chili Counterculture",{"id":356,"en":357},"Jl. KH. Ahmad Dahlan, Ngampilan","KH. Ahmad Dahlan St., Ngampilan",{"id":359,"en":360},"Rp 30.000 \u002F Porsi","IDR 30,000 \u002F Portion",{"id":362,"categoryId":322,"featured":342,"image":363,"lat":364,"lng":365,"title":366,"story":369,"meta":372,"address":375,"price":378},"klathak","\u002Fimages\u002Fkuliner\u002Fklathak.jpg",-7.8732,110.3808,{"id":367,"en":368},"Sate Klathak Pak Pong","Pak Pong's Klathak Satay",{"id":370,"en":371},"Dua jeruji sepeda besi. Daging kambing muda dari hewan tertentu dipilih tiap pagi, ditusuk, dicelup air garam kasar, dibakar di atas arang tebu yang membara. Tidak ada saus kacang untuk bersembunyi. Tidak ada bumbu untuk menutupi kualitas. Hanya daging, api, dan pertanyaan: apakah Anda cukup percaya pada bahan baku untuk membiarkan rasa berbicara sendiri?","Two iron bicycle spokes. Young mutton from select animals chosen each morning, skewered, brined in coarse salt water, grilled over glowing sugarcane charcoal. No peanut sauce to hide behind. No marinade to compensate for quality. Just meat, fire, and a question: are you confident enough in your ingredients to let flavor speak for itself?",{"id":373,"en":374},"Minimalis Ekstrem Bantul","Bantul's Extreme Minimalism",{"id":376,"en":377},"Jl. Imogiri Timur, Jejeran, Bantul","East Imogiri Rd., Jejeran, Bantul",{"id":379,"en":380},"Rp 35.000 – 50.000","IDR 35,000 – 50,000",{"id":382,"categoryId":383,"featured":342,"image":384,"lat":385,"lng":386,"title":387,"story":390,"meta":393,"address":396,"price":399},"bakpia","snacks","\u002Fimages\u002Fkuliner\u002Fbakpia.jpg",-7.798,110.3618,{"id":388,"en":389},"Bakpia Pathok 75","Bakpia Pathok No. 75",{"id":391,"en":392},"Tahun 1930-an, pedagang Tionghoa bernama Kwik Sun Kwok mulai menjual kue isi pasta kacang hijau di Jalan Pathuk. Ia tidak tahu bahwa ia sedang menciptakan identitas oleh-oleh sebuah kota. Kulit tipisnya berlapis seperti kertas origami yang bisa dimakan — tekstur yang tidak bisa ditiru mesin pabrik. Angka '75' bukan nomor seri; itu adalah nomor rumah toko pertama, yang kini menjadi nama sebuah dinasti kuliner.","In the 1930s, a Chinese merchant named Kwik Sun Kwok began selling mung bean pastries on Pathuk Street. He didn't know he was inventing a city's signature souvenir. The thin, layered crust folds like edible origami — a texture no factory machine can replicate. The number '75' is not a product code; it is the original shop's house number, now the name of a culinary dynasty.",{"id":394,"en":395},"Akulturasi Tionghoa–Jawa","Chinese–Javanese Acculturation",{"id":397,"en":398},"Kawasan Pathuk, Ngampilan","Pathuk Quarter, Ngampilan",{"id":400,"en":401},"Rp 45.000 – 75.000 \u002F Kotak","IDR 45,000 – 75,000 \u002F Box",{"id":403,"categoryId":404,"featured":342,"image":405,"lat":406,"lng":407,"title":408,"story":411,"meta":414,"address":417,"price":420},"kopijos","drinks","\u002Fimages\u002Fkuliner\u002Fkopi-joss.jpg",-7.7825,110.3667,{"id":409,"en":410},"Kopi Joss Lek Man","Lek Man's Joss Coffee",{"id":412,"en":413},"Barista di balik gerobak kayu ini mengambil arang membara dari tungku dengan tang besi. Dengan gerakan yang sudah ribuan kali diulang tanpa lelah, ia menceburkannya ke dalam kopi hitam panas. Bunyi 'joss' bukan pertunjukan — itu reaksi kimia nyata: karbon aktif menetralisir asam lambung sambil memperdalam rasa. Diciptakan Mbah Man di tahun 1960-an, kini diwariskan tiga generasi.","The barista behind this wooden cart lifts a glowing coal with iron tongs. With a motion practiced thousands of times without fatigue, he plunges it into a glass of hot black coffee. The sizzling 'joss' is not theater — it is a real chemical reaction: activated carbon neutralizing stomach acid while deepening the flavor. Created by Mbah Man in the 1960s, now passed down through three generations.",{"id":415,"en":416},"Kimia Angkringan Tugu","Tugu Angkringan Chemistry",{"id":418,"en":419},"Jl. Mangkuyudan, Utara Stasiun Tugu","Mangkuyudan St., North of Tugu Station",{"id":421,"en":422},"Rp 8.000 \u002F Gelas","IDR 8,000 \u002F Glass",{"id":424,"categoryId":404,"featured":342,"image":425,"lat":426,"lng":427,"title":428,"story":431,"meta":434,"address":437,"price":440},"wedang","\u002Fimages\u002Fkuliner\u002Fwedang.jpg",-7.946,110.3617,{"id":429,"en":430},"Wedang Uwuh Imogiri","Imogiri Uwuh Brew",{"id":432,"en":433},"Kata 'uwuh' berarti sampah dalam Bahasa Jawa — nama yang jujur untuk tampilannya yang kacau di dalam cangkir. Di balik tumpukan jahe bakar, serpihan kayu secang merah, cengkeh, kapulaga, dan pala, tersembunyi resep medicinal yang diwariskan para peziarah Makam Raja Imogiri selama berabad-abad. Seteguk pertama selalu mengejutkan. Seteguk terakhir selalu diinginkan kembali.","The word 'uwuh' means rubbish in Javanese — an honest name for the chaotic tangle inside the cup. Behind the charred ginger slices, red sappan wood chips, cloves, cardamom, and nutmeg lies a medicinal recipe inherited from pilgrims to the Royal Tomb at Imogiri over centuries. The first sip always surprises. The last always leaves you wanting more.",{"id":435,"en":436},"Jamu Warisan Makam Raja","Royal Tomb Medicinal Brew",{"id":438,"en":439},"Kawasan Makam Raja, Imogiri, Bantul","Royal Cemetery Area, Imogiri, Bantul",{"id":441,"en":442},"Rp 10.000 \u002F Gelas","IDR 10,000 \u002F Glass",{"id":444,"categoryId":322,"featured":342,"image":445,"lat":446,"lng":447,"title":448,"story":449,"meta":452,"address":455,"price":458},"bakmi-jawa","\u002Fimages\u002Fkuliner\u002Fbakmi-jawa.jpg",-7.794,110.3651,{"id":135,"en":136},{"id":450,"en":451},"Di warung kayu yang menolak memasang papan nama, satu porsi dimasak dalam satu wajan kecil di atas arang. Ini bukan soal efisiensi — ini soal asap yang hanya lahir dari panas arang, bukan kompor gas. Bakmi Jawa asli tidak bisa terburu-buru: satu wajan, satu sajian, satu momen. Warung buka setelah pukul delapan malam, tutup saat bumbu habis.","At a wooden warung that refuses a signboard, one portion is cooked in one small wok over charcoal. This is not about efficiency — it is about smokiness born only from coal heat, not a gas flame. Authentic Javanese Noodles cannot be rushed: one wok, one serving, one moment. The warung opens after eight in the evening and closes when the spices run out.",{"id":453,"en":454},"Satu Wajan, Satu Momen","One Wok, One Moment",{"id":456,"en":457},"Tersebar di Kota Yogyakarta, buka malam hari","Scattered across the city, evenings only",{"id":459,"en":460},"Rp 20.000 – 35.000 \u002F Porsi","IDR 20,000 – 35,000 \u002F Portion",{"id":462,"categoryId":322,"featured":342,"image":463,"lat":464,"lng":465,"title":466,"story":467,"meta":470,"address":473,"price":476},"nasi-kucing","\u002Fimages\u002Fkuliner\u002Fangkringan.jpg",-7.7826,110.3661,{"id":144,"en":145},{"id":468,"en":469},"Sepiring nasi seukuran kepalan tangan, dibungkus daun pisang, berisi sesendok nasi dan sedikit sambal atau tempe orek. Harganya tidak lebih dari seribu perak. Di bangku panjang angkringan yang sama, duduk berdampingan: mahasiswa S3 UGM, tukang becak, dan seniman yang baru pulang pameran. Inilah yang orang Jogja sebut keistimewaan — bukan tentang gelar atau monarki, tapi tentang ruang makan di mana semua orang duduk setara.","A plate of rice the size of a fist, wrapped in banana leaf, holding one spoon of rice and a mound of sambal or spiced tempeh. Price: around seven cents. On the same long wooden bench sit a UGM PhD candidate, a pedicab driver, and an artist fresh from a gallery opening. This is what Yogyanese call 'keistimewaan' — not about titles or monarchy, but about a dining space where everyone is equal.",{"id":471,"en":472},"Demokrasi Meja Makan Jogja","Jogja's Dining Democracy",{"id":474,"en":475},"Seluruh pelosok kota, ramai mulai pukul 21.00","Throughout the city, busy from 9 PM onward",{"id":477,"en":478},"Rp 1.000 – 3.000 \u002F Bungkus","IDR 1,000 – 3,000 \u002F Wrap",{"id":480,"categoryId":383,"featured":342,"image":481,"lat":482,"lng":483,"title":484,"story":485,"meta":488,"address":491,"price":494},"jadah-tempe","\u002Fimages\u002Fkuliner\u002Fjadah-tempe.jpg",-7.5982,110.4255,{"id":153,"en":154},{"id":486,"en":487},"Di ketinggian 700 meter di kaki Merapi, Mbah Carik menggiling ketan tiap pagi, membungkusnya dalam daun pisang, dan membakarnya di atas arang — seperti yang ia lakukan selama empat dekade. Pasangannya: tempe yang difermentasi lebih lama dari biasanya, dimasak dengan bumbu rempah pekat. Dimakan panas sebelum mendaki, dengan udara sejuk Kaliurang dan siluet Merapi sebagai latar.","At 700 meters elevation on Merapi's foothills, Mbah Carik grinds glutinous rice each morning, wraps it in banana leaves, and grills it over charcoal — as she has done for four decades. The pairing: tempeh fermented longer than standard, cooked with dense spices. Eaten hot before a morning hike, with Kaliurang's cool air and Merapi's silhouette as backdrop.",{"id":489,"en":490},"Sarapan Kaki Merapi","Breakfast at Merapi's Foothills",{"id":492,"en":493},"Jl. Kaliurang Km. 22, Pakem, Sleman","Kaliurang Rd. Km. 22, Pakem, Sleman",{"id":495,"en":496},"Rp 3.000 – 5.000 \u002F Biji","IDR 3,000 – 5,000 \u002F Piece",{"id":498,"categoryId":322,"featured":342,"image":499,"lat":500,"lng":501,"title":502,"story":505,"meta":508,"address":511,"price":514},"mie-lethek","\u002Fimages\u002Fkuliner\u002Fmie-lethek.jpg",-7.9017,110.3245,{"id":503,"en":504},"Mie Lethek Bantul","Bantul Lethek Noodles",{"id":506,"en":507},"Di pabrik kecil Bantul tanpa papan nama, mie dibuat dari singkong lokal dan tepung terigu, digulung dengan mesin berusia enam puluh tahun, digantung kering di udara terbuka. 'Lethek' berarti kusam dalam Bahasa Jawa — warna kecokelatan yang dianggap cacat oleh pasar modern, tapi justru bukti bahwa tidak ada bahan pemutih yang tersembunyi. Teksturnya lebih tebal, lebih kenyal, lebih jujur dari mie pabrik manapun.","At a small factory in Bantul with no sign, noodles are made from local cassava and wheat, rolled through a sixty-year-old machine, and hung to dry in open air. 'Lethek' means dull in Javanese — the brownish color dismissed as a defect by modern markets, but proof that no bleaching agents are hidden inside. The texture is thicker, chewier, more honest than any factory noodle.",{"id":509,"en":510},"Kejujuran Rasa Bantul","Bantul's Honest Flavor",{"id":512,"en":513},"Kawasan Srandakan, Bantul","Srandakan Area, Bantul",{"id":515,"en":516},"Rp 18.000 – 30.000 \u002F Porsi","IDR 18,000 – 30,000 \u002F Portion",{"id":518,"categoryId":322,"featured":342,"image":519,"lat":520,"lng":521,"title":522,"story":523,"meta":526,"address":529,"price":532},"soto-kadipiro","\u002Fimages\u002Fkuliner\u002Fsoto-kadipiro.jpg",-7.8013,110.3422,{"id":171,"en":171},{"id":524,"en":525},"Berdiri sejak 1921, Soto Kadipiro adalah satu-satunya restoran di Yogyakarta yang tidak pernah perlu mengubah resep untuk bertahan. Kaldu bening dari ayam kampung yang direbus semalam tanpa MSG menghasilkan rasa yang membuat semua soto modern di sekitarnya tampak terburu-buru. Di Kadipiro, waktu adalah bahan baku paling penting — dan tidak bisa dipangkas.","Open since 1921, Soto Kadipiro is the only restaurant in Yogyakarta that has never needed to change its recipe to survive. Clear broth from free-range chicken simmered overnight without MSG produces a flavor that makes every modern soto around it seem rushed. At Kadipiro, time is the most important ingredient — and it cannot be shortened.",{"id":527,"en":528},"Seratus Tahun Tanpa Kompromi","A Century Without Compromise",{"id":530,"en":531},"Jl. Wates No. 33, Kadipiro, Yogyakarta","Wates St. No. 33, Kadipiro, Yogyakarta",{"id":533,"en":534},"Rp 25.000 – 40.000 \u002F Mangkuk","IDR 25,000 – 40,000 \u002F Bowl",{"id":536,"categoryId":322,"featured":342,"image":537,"lat":538,"lng":539,"title":540,"story":541,"meta":544,"address":547,"price":550},"tiwul","\u002Fimages\u002Fkuliner\u002Ftiwul.jpg",-7.9888,110.5972,{"id":179,"en":180},{"id":542,"en":543},"Tanah berbatu Gunungkidul tidak bisa ditanami padi. Maka selama berabad-abad, masyarakat mengandalkan singkong — dijemur, digiling menjadi tepung gaplek, lalu dikukus menjadi nasi pengganti. Tiwul bukan makanan kemiskinan; ia adalah kecerdasan adaptasi manusia terhadap geografi yang keras. Dimakan dengan ikan asin dan sayur lombok, rasanya lebih berlapis dari yang bisa dijelaskan kata-kata.","Gunungkidul's rocky soil cannot grow rice. For centuries, communities relied on cassava — sun-dried, ground into flour, then steamed into a rice substitute. Tiwul is not poverty food; it is the intelligent adaptation of a people to an unforgiving geography. Eaten with salted fish and chili greens, its layered flavor exceeds what words can describe.",{"id":545,"en":546},"Adaptasi Jenius Gunungkidul","Gunungkidul's Ingenious Adaptation",{"id":548,"en":549},"Kawasan Wonosari, Gunungkidul","Wonosari Area, Gunungkidul",{"id":551,"en":552},"Rp 10.000 – 20.000 \u002F Porsi","IDR 10,000 – 20,000 \u002F Portion",1781014936482]