Combinado
Combination of different 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 distinct histories, with sushi evolving from a method of preserving fish in fermented rice, originating centuries ago in Southeast Asia and later adapted in Japan. Sashimi, meaning 'pierced body,' developed as a way to appreciate the freshness of seafood, also with roots in Japanese culinary practices, emphasizing quality and presentation.
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Combinado represents more than just food; it reflects Japanese cultural values such as respect for ingredients, meticulous preparation, and aesthetic presentation. It's often enjoyed on special occasions or as a symbol of hospitality.
Presentation is Key
The arrangement of sushi and sashimi in a Combinado is meticulously planned to be visually appealing, using colors, textures, and shapes to create a harmonious composition. The chef's artistry is highly valued.
Seasonal Ingredients
Traditionally, sushi and sashimi feature fish and seafood that are in season, ensuring the best quality and flavor. The seasonality reflects a deep connection to nature and the environment.
Respect for the Chef
In Japan, it is customary to show respect for the chef by acknowledging their skill and craftsmanship. The order and manner in which you eat the Combinado are also considered polite.
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Combinado presents a balanced blend of umami, saltiness, and delicate sweetness, accented by contrasting textures and flavors.
The flavor profile is multi-layered. Raw fish offers a clean, oceanic taste with varying textures depending on the species (tuna is meaty, salmon is fatty, white fish is mild). Sushi rice provides a slightly sweet and vinegary counterpoint. Soy sauce adds saltiness and umami. Wasabi offers a pungent heat that clears the palate. Pickled ginger (gari) provides a sweet and sour element that refreshes between bites. Seaweed (nori) provides a slightly briny and textural element to certain sushi rolls.
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Eating Order
It's generally recommended to start with lighter-flavored fish like white fish (e.g., snapper, sea bass) and progress to richer, more flavorful fish like tuna or salmon. This allows you to appreciate the subtle nuances of each piece.
Soy Sauce Etiquette
Only dip the fish portion of the sushi into the soy sauce, avoiding the rice. Soaking the rice can make it too salty and detract from the overall flavor. For sashimi, dip a small amount of fish and eat immediately.
Wasabi Use
Use wasabi sparingly. Its purpose is to enhance, not overpower, the flavor of the fish. If wasabi is already added between the fish and rice (as it often is), avoid adding more unless you prefer a stronger kick. Some chefs recommend not mixing wasabi directly into the soy sauce as it muddies the flavor.
Ginger Cleansing
Eat pickled ginger (gari) between different types of sushi and sashimi to cleanse your palate and prepare your taste buds for the next flavor.
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