The tauco production in Cianjur was initiated by Tan Khe Hok in 1880, making it one of the oldest food industries in the region.
The traditional Cianjur tauco process involves sun-drying fermented soybeans for up to two weeks.
The monument honors the transformation of simple fermented beans into a staple ingredient used in popular local dishes like geco (tauge tauco).
Cianjur's specific climate is often credited by local producers for the unique texture and flavor of its fermented soybean paste.
Tugu Tauco Cianjur is a monument commemorating the iconic fermented soybean paste that has served as a cultural symbol of Cianjur since the 1880s. The structure serves as a landmark celebrating the legacy of the Tan Khe Hok family, who pioneered the local tauco industry. It is situated at the gateway to the Cianjur region, reflecting the town's historical identity as a culinary hub. The monument highlights the integration of Chinese-Indonesian traditions into local Sundanese gastronomy.
Directly in front of the monument to capture the structural inscription and the surrounding landmark signage.
Combine your visit with a stop at a nearby factory or shop to buy authentic, freshly bottled tauco.
Ask locals for recommendations on the best warungs serving 'geco' nearby to taste the product in its traditional form.
Visit during the weekday to avoid heavy traffic congestion on the main road passing the monument.
Do not mistake this for a sprawling museum; it is a compact urban monument intended for brief photo opportunities rather than extended touring.
