Tokyo – The aroma of coconut milk and typical Minangkabau spices wafts through the cool Tokyo air. Under a big tent with the words Pesona Minang, the General Chairman of the Minangkabau Family Association (IKM) Andre Rosiade directly led the cooking activity of 200 kilograms of rendang at the World Marandang event. The event was held at Yoyogi Park, Tokyo, on Sunday (19/10/2025) as part of the Indonesia-Japan Friendship Festival 2025. This activity was also witnessed by the Ad Interim Chargé d’Affaires of the Indonesian Embassy in Tokyo Maria Renata Hutagalung and the Director General of the Indonesian World Records Museum, who were present at the Saruawa Museum (MURIwon) breaks the record for cooking the most rendang overseas. Scroll TO CONTINUE CONTENT. Andre was seen wearing a black apron with a number of IKM administrators and representatives of the Indonesian community in Japan. Beside him, his wife Nurul Anastasia also helped prepare the rendang ingredients and seasonings, while Chef Dian Anugrah, known as Uda Dian Minangkabau Chef, led the cooking process in front of a giant cauldron. Andre Rosiade led the cooking activity of 200 kilograms of rendang at the World Marandang event in Tokyo, Japan. Photo: Ahmad Toriq/detikcom The 200 kilogram rendang was cooked using traditional Minangkabau techniques with thick coconut milk and a complete blend of spices from Indonesia. The process took place in an open space and attracted the attention of hundreds of festival goers, both Japanese and Indonesian people living in and around Tokyo. Andre explained that this activity was part of the IKM cultural campaign to introduce Minangkabau culinary delights to the world. He said rendang is not only food but a cultural heritage that carries the values of togetherness and hard work of Minang migrants wherever they are. “Rendang is a symbol of Indonesian pride. Through this activity we want to show that culinary delights can be a bridge of friendship between countries. Next year we also plan to hold a similar activity in Malaysia so that rendang becomes even more global,” said Andre Rosiade. Andre Rosiade led the cooking activity of 200 kilograms of rendang at the World Marandang event in Tokyo, Japan. Photo: Ahmad Toriq/detikcom Andre added that the spirit of mutual cooperation and love for culture are the characteristics of Minang migrants in various countries. He hopes that Marandang Dunia activities can become a routine agenda for IKM at every overseas mission. At the end of the event, the guests and participants took photos together in front of a banner that read Pesona Minang: Minang Japang Baralek Gadang. An atmosphere of familiarity and pride was felt among the Minang migrants who came from various parts of Japan, who concluded the activity with laughter, group photos and the enticing aroma of rendang in the Tokyo air. (tor/amw)
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