Combinado Kaishi
Assorted sushi and sashimi platter, a popular choice for sampling a variety of flavors.
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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Kaishi Sushi
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Sushi's origins can be traced back to Southeast Asia, where fish was preserved in fermented rice. This preservation technique made its way to Japan, evolving over centuries. Sashimi, the art of slicing raw fish, also has a long history in Japan, with chefs developing sophisticated techniques to enhance flavor and texture. The combination of sushi and sashimi into platters like 'Combinado Kaishi' is a more recent development, reflecting a desire to offer a comprehensive tasting experience.
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Sushi and sashimi are deeply ingrained in Japanese culture, representing artistry, tradition, and a respect for the ocean's bounty. Sharing a platter is a common way to celebrate special occasions or enjoy a communal meal.
Omakase
Often, sushi platters are ordered as 'Omakase,' meaning 'I'll leave it to you.' This allows the chef to showcase their skills and select the freshest, highest-quality ingredients available.
Etiquette
Proper etiquette dictates using chopsticks to pick up the sushi and sashimi, dipping only the fish (not the rice) into the soy sauce, and eating the sushi in one or two bites to appreciate the balance of flavors.
Seasonal Ingredients
Japanese cuisine emphasizes seasonality, and the types of fish included in a Combinado Kaishi platter will often reflect what is freshest and in season.
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The Combinado Kaishi platter presents a balance of savory, umami, and subtle sweetness. The freshness of the fish is paramount, allowing its natural flavors to shine.
The flavors vary greatly depending on the fish used. Tuna (Maguro) offers a rich, meaty flavor. Salmon (Sake) provides a buttery, creamy texture. White fish like Sea Bream (Tai) deliver a delicate, clean taste. The sushi rice, seasoned with vinegar, adds a subtle tangy sweetness. Soy sauce provides saltiness and umami, while wasabi offers a sharp, pungent kick. Ginger (Gari) cleanses the palate between bites.
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Start with Lighter Flavors
Begin with white fish or lighter-flavored sushi to avoid overwhelming your palate early on. Save the richer, fattier fish like tuna or salmon for later.
Use Wasabi Sparingly
The chef often places a small amount of wasabi between the fish and the rice. Avoid adding too much extra, as it can overpower the delicate flavors.
Cleanse the Palate
Use the pickled ginger (Gari) to cleanse your palate between different types of sushi and sashimi. This will allow you to fully appreciate the unique flavors of each piece.
Freshness is Key
Ensure the fish is impeccably fresh. Look for vibrant colors, a clean smell, and a firm texture. A reputable sushi restaurant is vital.
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