Na Ni ura "Sashimi" of Toba, Goldfish ripe uncooked

             Hearing dishes Na Ni ura may rarely in the ears of many, of course because ura Ni Na cuisine comes from the Batak. If in Japan called "Sashimi" is fresh raw fish dish with marinade such as soy sauce, grated ginger, and wasabi, well, if in the area Toba Samosir called Na Ni ura, goldfish ripe enough to seasoning, sour and andaliman (Pepper Batak ).

                                   
             Na Ni ura, may not be easily found in palm wine shop Batak like cooking Na Ni arsik or other Batak cuisine. Na Ni ura usually served during major events such as parties Bona Taon Batak (opening of the new year) the Batak clans. The original recipe Na Ni ura not like arsik goldfish (fish boiled together original seasoning ground Batak), but the fish were the only ones there at Lake Toba or called Ihan Batak (Batak fish). But because the fish are hard to come by, so now people are using goldfish. Ihan Batak (Batak fish) is endemic fish species that live only in Lake Toba.

The difference Sashimi with Na Ni ura?
 


                                  
 
             Sashimi is a Japanese food such as seafood with excellent freshness directly eaten in its raw state together flavorings such as soy sauce, grated ginger and wasabi (Japanese native plant flavoring). Wasabi form to be antimicrobial compounds that inhibit the growth of bacteria, so the slices of fresh fish is always eaten with wasabi. While Na Ni Ura is a fish that is not in the seasoned cook, but the acid bath Jungga chemically then transform into a raw fish does not taste fishy and ready to be served. Equation both raw fish dishes undergo chemical processes of indigenous plants (spice) are due to be antimicrobial acidity that transform raw fish into delicious dishes.