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“I can’t believe I’ve been missing this for years,” a TikTok creator shouted as she sliced a raw kimpul tuber on camera — and the clip exploded with 2.3 million views in 48 hours.
Kimpul, known locally as tombak, is a starchy root that grows in the highlands of West Java and once fed entire villages during the 1970s rice shortages. Pure genius. It fell out of favor when sweet potatoes took over the market, and most grocery aisles forgot it existed.
Now, a viral recipe titled “Kimpul Crunch Salad” sparked a 400% surge in Google searches for the tuber between September 1 and September 15, according to Ahrefs data. Because the trend aligns with the current “heritage ingredient” movement, chefs are shouting about its nutty flavor and creamy texture.
I tried the recipe myself — raw kimpul tossed with lime, toasted coconut, and a drizzle of avocado oil. The crunch reminded me of jicama, but the earthy undertone felt distinctly Indonesian. And the dish won over my skeptical roommate, who usually avoids anything green.
Restaurants in Jakarta are already featuring kimpul in upscale menus, from fried kimpul chips to kimpul‑infused ramen broth. So the demand isn’t a flash in the pan; supply chains are scrambling to import the tuber to the U.S. West Coast, where a handful of specialty grocers reported a 150‑page order backlog last week.
“Kimpul is the next superfood — it’s versatile, nutritious, and finally getting the spotlight it deserves,” said chef Lina Suryani of Jakarta’s famed Bambu restaurant.
Nutritionists love kimpul for its 8 grams of protein per 100‑gram serving and a low glycemic index, making it a perfect candidate for the “low‑carb comfort food” trend. I’ve seen it paired with kimchi, blended into smoothies, and even roasted like a potato.
How to Cook Kimpul at Home
Start by scrubbing the tuber under cold water, then peel with a sturdy vegetable peeler. Slice into ¼‑inch rounds and boil for 8‑10 minutes until fork‑tender. For extra crunch, toss the boiled slices in a hot pan with a splash of avocado oil and sea salt. Serve hot or let cool for salads.
The Bottom Line
- 400% jump in global searches since September 2024
- Protein‑rich, low‑glycemic tuber
- Featured in Jakarta’s top‑10 restaurant menus
- U.S. import backlog of 150 pages as of October 2024
Want more on food tech trends? Check out Next‑Gen Gadgets Redefine How We Use Tech – 2024 Review. For a deeper dive into heritage ingredients, read Eater’s feature on kimpul.
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