Perbandingan Sashimi dengan Naniura Berdasarkan Segi Kearifan Lokal

Abstract

This final project discusses Sashimi's comparison with Naniura. The purpose of writing this final project is to explain and find out the difference between traditional Japanese food, namely Sashimi, and traditional Indonesian food, namely Naniura, from how to serve and manufacture it to its meaning based on local wisdom aspects. The method used in this final project is the literature method. Utilizing the existing reading sources, namely as a reference relating to the subject matter discussed and then summarized and explained in this paper, The results obtained from the writing of this final project, namely Sashimi and Naniura, are two of the traditional foods made together, not through the cooking process of Batak Spice. Sashimi's presentation with Naniura is different because Sashimi's food is very concerned with artistic presentations and original tastes, while Naniura prioritizes the distinctive taste derived from the typical spice of Toba Batak.