The ceremonial banana-stem soup at the heart of Balinese feasts
Explore the Dish
Jukut ares is a deeply traditional Balinese soup made from the tender inner core of the banana stem, simmered with base genep (Bali’s foundational spice paste) and often chicken, duck or pork. Earthy, aromatic and a little peppery, it is a dish you meet at temple ceremonies, family celebrations and authentic warungs rather than tourist menus.
The banana stem is sliced thin and cooked until silky, soaking up a broth rich with turmeric, galangal, ginger, garlic, shallots, chilli and lemongrass. It is a wonderful window into everyday ceremonial Balinese cooking.
Because it takes effort to prepare, jukut ares is most authentic at warungs that cook traditional Balinese food, especially around Gianyar, Bangli and the villages near Ubud.
Jukut ares is part of Bali’s ceremonial food culture, where nothing is wasted and the banana plant feeds the feast. It is traditionally cooked in large batches for odalan (temple anniversaries) and life-cycle ceremonies.
Traditional warungs, Gianyar & Ubud
📍 Gianyar / Ubud
Authentic Balinese warungs in the cultural heartland are the best place to find real jukut ares.
Ceremonial / village food stalls
📍 Central Bali
Around temple festivals you may find it freshly made — an unbeatable experience.
Nasi campur Bali warungs
📍 Ubud / Denpasar
Often appears as one component of a mixed Balinese rice plate.
| Venue Type | IDR | USD (approx.) | INR (approx.) |
|---|---|---|---|
| Street cart / warung | 20,000–40,000 IDR | $1.2–$2.5 | ₹110–₹220 |
| Local warung (sit-down) | 48,000–72,000 IDR | $3.0–$4.5 | ₹265–₹400 |
| Mid-range restaurant | 80,000–128,000 IDR | $5.0–$8.0 | ₹445–₹710 |
| Hotel / tourist restaurant | 140,000–240,000 IDR | $8.8–$15.0 | ₹780–₹1335 |
The soup is built on tender banana stem and base genep spice paste; meatless versions exist, but the classic uses chicken, pork or duck stock and chunks.
“Jukut ares tanpa daging?” — banana-stem soup without meat?Jain note: Balinese cooking uses garlic, shallots and shrimp paste (terasi) widely. Jain travellers should ask for dishes without onion, garlic and terasi — easiest at vegetarian warungs in Ubud.
The tender inner core of the banana stem, simmered with Balinese base genep spice paste and usually chicken, duck or pork.
Moderately — it carries the warmth of chilli and pepper, balanced by the mild banana stem. Sambal can add more.
At authentic Balinese warungs, especially around Ubud, Gianyar and Bangli, and at temple ceremonies.
The classic version uses meat stock. Some cooks make a meatless version — ask “tanpa daging”.
No — it is more of a ceremonial and local dish, which makes finding it a rewarding experience.
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