Combinados
Assorted sushi and sashimi platters, varying in size and ingredients.
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's origin can be traced back to Southeast Asia, where fish was preserved in fermented rice. This preservation technique traveled to Japan, and over time, the rice became an integral part of the dish rather than just a preserving agent. Sashimi, the art of slicing raw fish, has a long history as a way to showcase the quality and freshness of the fish. Combinados represent a modern interpretation, offering a curated selection of both sushi and sashimi.
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In Japanese culture, sushi and sashimi are considered art forms, reflecting a deep respect for ingredients and meticulous preparation. Combinados are often enjoyed during special occasions, business lunches, or as a celebratory meal.
Presentation is Key
The arrangement of sushi and sashimi on a platter is carefully considered, with attention paid to color, texture, and balance. It's an aesthetic experience as much as a culinary one.
Quality of Ingredients
Freshness and quality are paramount. Chefs take pride in sourcing the best seafood and ingredients to ensure the highest level of flavor and enjoyment.
Proper Etiquette
There are specific customs associated with eating sushi and sashimi, such as using chopsticks correctly, not mixing wasabi directly into soy sauce (for higher quality sushi), and eating each piece in one or two bites.
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The flavor profile of combinados is characterized by a delicate balance of umami, acidity, and freshness. The combination of seasoned rice, raw fish, and various toppings creates a complex and satisfying experience.
Sushi relies on the perfect balance of vinegared rice (shari) and toppings (neta). The rice itself is subtly sweet and tangy. Sashimi showcases the pure, unadulterated flavor of the fish, which can range from delicate and buttery (like salmon) to firm and briny (like tuna). Common accompaniments include soy sauce for dipping, wasabi for a pungent kick, and pickled ginger (gari) to cleanse the palate between bites.
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Start with Lighter Flavors
Begin with milder-flavored fish like white fish or salmon before moving on to richer varieties like tuna or mackerel.
Use Soy Sauce Sparingly
Dip only the fish portion of the sushi into soy sauce to avoid overpowering the flavor of the rice.
Palate Cleansing
Use the pickled ginger (gari) between different types of sushi or sashimi to cleanse your palate and prepare for the next flavor.
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