Ina sua: The traditional Food Fermentation from Teon Nila Serua, Central of Maluku, Indonesia

• Published in: Journal of Ethnic Foods 2020, 7(0), , pp.1-7
• Main Authors: Persulessy, Cassandra Betsy, Kusdiyantini, Endang, Rejeki Siti Ferniah, Agustini, Tri Winarni, Budiharjo, Anto
• Format: Article
• Language: English
• Subjects: Amino acids; Birthdays; Cardiovascular disease; Central of Mollucas; Ethnicity; Fermentation; Fish; Food; Ina Sua; Ingredients; Manufacturing; Proteins; Salt; Social life & customs; Time use; Traditional fish food fermentation; Traditions; Vinegar; 식품과학
• ISSN: 2352-6181; 2352-619X; 2352-6181
• DOI: 10.1186/s42779-020-00055-3

Traditional fermented food as a special delicacy is one of the elements of culinary diversity found in many regions of Indonesia. This type of food is closely related to the customs and surrounding environment, displaying the characteristics of each region and ethnicity. Maluku is one of the regions located in Eastern Indonesia. Ina sua is a simple and traditional fermented food made from fish using salt as a basic ingredient, commonly eaten at a variety of traditional events in Central Maluku, especially in Teon Nila Serua (TNS). Ina sua is made to be stored and consumed during a time when fish is not available and when there are community activities such as birthdays and traditional events. In making Ina sua, fish are salted with salt granules and stored for a certain time. Therefore, this food is famous for its unique taste produced by the fermentation component. In this article, the origin of Ina sua, its method of preparation, and the scientific perspectives surrounding it are discussed.