She was hospitalized for three days before passing away at the Bethesda hospital in Yogyakarta, her son-in-law Tri Widodo told kompas.com. Tri explained that Yu Djum had been sick for a long time and had been hospitalized several times.

“She was in a critical condition on Monday at 5 p.m.,” said Tri, citing that doctors had tried to save her using a pacemaker.

(Read also: Best places in Jakarta to eat 'gudeg')

Innaillahi wa innaillaihi rojiun, telah berpulang Ibu kami, Ibu Djuhariah (Yu Djum), Mohon doa, Semoga diterima segala amal ibadah beliau. 🙏

— Kuliner Khas Yogya (@GudegYuDjum) November 14, 2016

Yu Djum’s body was taken to a funeral home on Jl. Kaliurang KM 4.5 in Yogyakarta. She will be buried at the Karangmalang public cemetery on Tuesday.

Gudeg is not a simple food to cook. Yu Djum’s gudeg is popular among fans for its sweet taste and conventional cooking method. As reported by tirto.id, even the duck egg used in Yu Djum’s gudeg is stewed for four hours with various kind of spices.

In its original preparation, the dish, which is served with spicy krecek (beef skin) and has been sold since 1950 by Yu Djum, is cooked slowly using an anglo (traditional Javanese firewood stove).

Many netizens have offered their condolences regarding Yu Djum’s passing, including culinary expert Bondan Winarno. (mas/kes)

Mlm ini saya tersentak mendengar berita ttg wafatnya seorang streetfood warrior kita: Ibu Djuariah (Gudeg Yu Djum). Semoga khusnul khotimah.

— Bondan Winarno (@PakBondan) November 14, 2016

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