Inasua, Traditional Fermented Food from Central Maluku

Besides functioning as a food reserve during times of scarcity, inasua also served as an important supply during sea voyages, especially when people used to transport cloves to other islands. Until today, inasua remains part of daily life, both as a family meal and as a dish served during traditional ceremonies and religious celebrations (Christmas).

For the TNS community, Inasua is not only a food source but also an element of ethnic identity, family bonds, and livelihood. Interestingly, this product is known by various local names: in Teon Island, it is called In manna, Ina skua in Serua Island, and in Nila Island, it is called Inasua.

The raw materials for inasua are marine fish caught by fishermen in the TNS islands. Commonly used fish species include parrotfish, surgeonfish, snapper, trevally, and yellowtail (Nara et al., 2013).

The TNS community prefers certain fish species for Inasua because they have a better taste and are more durable for preservation. One of the best preferred fish for inasua is the parrotfish. In Indonesia, this fish is commonly referred to as gindara, with the scientific name Ruvettus pretiosus, from the family Gemylidae.

As awareness grows about the relationship between food and health, the community recognizes that fish and shellfish are nutritious and healthy. Fish provide omega-3 fatty acids and essential proteins that serve as a functional and nutritional source for human dietary needs. This makes inasua an important element to preserve, as both a cultural heritage and a contributor to community food security.

In 2015, Inasua was designated by the government as an Intangible Cultural Heritage through Decree No. 186/M/2015 with reference code AA000809 in the category of Traditional Skills and Crafts. This designation can be found at the following link: 

 https://referensi.data.kemendikdasmen.go.id/budayakita/wbtb.

This recognition reaffirms that inasua is an integral part of the identity of the TNS community living on small volcanic islands in the Banda Sea. It grants legitimacy to the idea that inasua is an integral part of the national cultural heritage that must be preserved, promoted, and potentially developed as a regional specialty product. 

Together with partners and the community, the Yayasan Konservasi Alam Nusantara (YKAN), through its marine program, supports the preservation of marine and fisheries resources by strengthening local culture, providing conservation education, developing coastal community economies, and promoting traditional seafood-based foods in TNS, Central Maluku.

YKAN also supports Inasua as a culinary and traditional heritage, as well as a symbol of food security, creativity, and coastal community identity. Inasua is not only a culinary heritage of Maluku Province but also a real example of local wisdom relevant to modern issues such as food security, food safety, and the potential for developing functional foods.