DUNGON (SAN JOSE, NEGROS ORIENTAL)

Dungon is a traditional ingredient used in kinilaw across Negros Oriental, valued not for souring but for its subtle astringency and effect on fresh fish. Grated and squeezed into vinegar, it helps reduce “fishy” notes, firms the texture, and enhances overall flavor without overpowering the dish. Related in function to Northern Mindanao’s tabon-tabon, dungon reflects a shared coastal practice rooted in both taste and function.