[3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".

[4] The soup is composed of a ground mixture of garlic, shallots, keluak, ginger, candlenut, turmeric, red chili, and salt and is sautéed with oil.

[5] The special dark or black color of rawon comes from the keluak as the main spice.

It was mentioned as rarawwan in an ancient Javanese Taji inscription (901 CE) from the era of the Mataram Kingdom.

[10] The dish is usually served with rice, paru (fried beef lung), sambal sotong and gravy made from buah keluak.