Combinado Salmão Mix
Varied selection of salmon sushi and sashimi.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Sushi and sashimi have ancient roots, evolving from preserving fish in fermented rice. Sashimi, simply sliced raw fish, predates sushi. Sushi, as we know it, developed in the Edo period, with vinegar rice being added to enhance flavor and preservation. Salmon became more common in sushi and sashimi in the late 20th century, largely due to Norwegian salmon farming and global distribution.
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Sushi and sashimi are deeply ingrained in Japanese culture, representing artistry, precision, and respect for ingredients. Sharing a 'Combinado' is often a social experience, highlighting the importance of communal dining.
Presentation
The aesthetic presentation of sushi and sashimi is crucial. The arrangement of pieces, the colors, and the garnishes are all carefully considered to enhance the dining experience. It's considered an art form.
Etiquette
Specific etiquette surrounds eating sushi and sashimi, such as using chopsticks correctly, dipping only the fish into soy sauce (not the rice), and eating ginger between pieces to cleanse the palate.
Ingredient Sourcing
The quality of the ingredients is paramount. The freshness of the fish, the type of rice, and the soy sauce are all carefully selected to ensure the best possible flavor and texture.
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The 'Combinado Salmão Mix' offers a balance of rich, fatty salmon flavors, complemented by umami from soy sauce and the subtle sweetness of sushi rice. Fresh, clean flavors are paramount.
The dominant flavor is the rich, buttery taste of salmon, whether it's the smooth, melt-in-your-mouth texture of sashimi or the slightly different mouthfeel of sushi. Soy sauce provides a salty umami base, wasabi adds a sharp, cleansing heat, and pickled ginger (gari) offers a palate-cleansing sweetness and acidity. The sushi rice, seasoned with vinegar, sugar, and salt, contributes a subtle sweet and tangy counterpoint to the salmon's richness.
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Soy Sauce Usage
Use soy sauce sparingly. Over-soaking the sushi or sashimi can overwhelm the delicate flavor of the salmon. Dip only the fish side into the soy sauce.
Wasabi Application
Use wasabi judiciously. It's meant to enhance the flavor, not overpower it. If the sushi chef has already placed wasabi on the sushi, avoid adding more. Some prefer to mix a small amount with their soy sauce.
Rice Temperature
Good sushi rice should be slightly warmer than room temperature. Avoid sushi that has cold or hard rice, as it indicates that it has been improperly prepared.
Freshness
Look for vibrant color and a fresh, clean smell in the salmon. If the fish looks dull or has a strong, fishy odor, it's best to avoid it.
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