The Javanese meal revolves around nasi (rice), surrounded by lauk-pauk (protein and vegetable side dishes), sambal (chili condiment), and krupuk. Everything is served simultaneously, with no notion of sequential courses. On the side, jajanan (sweet or savory snacks) are nibbled at any hour, and minuman (hot or cold drinks, often medicinal) punctuate the day. At the kraton of Yogyakarta, ceremonial meals (slametan) add ritual dishes like ingkung.

Gula Jawa, extracted from the sap of the areca palm (aren), is the soul of Yogyakarta's cuisine. It gives gudeg and confections their characteristic brown color and sweet-caramelized taste that distinguishes Javanese cuisine from other cuisines of the archipelago. Sold in blocks molded in coconut leaves, it was ubiquitous in daily life at the kraton as well as in the countryside.