Abstract
This article explores the extensive vocabulary linked to traditional cuisine among the Javanese people in Indonesia, specifically focusing on five regions in East Java and eight regions in Central Java. Data were collected from August 2024 to June 2025 through a mix of observations, in-depth interviews, literature reviews, and oral documentation. In total, 64 vocabulary items were identified, which encompassed 33 food items, 11 kitchen spices, nine agricultural products, four terms related to raw ingredients, 3 for traditional mixtures (herbs), two connected to beverages, and various terms for kitchen utensils. To validate the data, triangulation methods were employed, bolstered by ethnographic, component, and domain analyses. The primary focus of this article is food terminology, as the community regards food as a crucial element of cultural identity. Kitchen spices and agricultural products also hold significant importance, viewed as vital regional treasures that should be fully embraced. The findings of this research contribute to the fields of linguistics, cultural studies, and international comparative studies of local vocabulary, while also providing a foundation for cultural promotion.