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Marinasi minangka sawijining proses ngekum panganan kanthi cuweransing wis dibumbui, asring asam, sadurunge masak . Asal saka tembung kasebut nuduhake panggunaan brine ( marina laut ) ing proses pickling, sing nyebabake teknik nambahi rasa kanthi nyemplungake cairan. Cairan sing dimaksud, marinade, bisa uga asem (digawe karo bahan kaya ta cuka, jus lemon, utawa anggur ) utawa enzimatik (digawe karo bahan kaya ta nanas, kates utawa jahe ), utawa duwe pH netral.[1] Saliyane bahan kasebut, marinade asring ngemot lenga, bumbu, lan rempah-rempah kanggo luwih ngrasa panganan.
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