Combinado 2
A selection of sushi and sashimi.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Yakisushi
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Sushi's origins can be traced back to Southeast Asia where fish was preserved in fermented rice. This preservation method travelled to Japan, evolving over centuries. Sashimi, the sliced raw fish, has been part of Japanese cuisine since at least the 15th century. The modern presentation of sushi, with vinegared rice and various toppings, became popular in the Edo period. 'Combinado' is a more modern, often Latin American, adaptation, indicating a combination platter of sushi and sashimi.
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Sushi and sashimi are deeply ingrained in Japanese culture, representing artistry, tradition, and respect for ingredients. It's not just about the taste; it's about the presentation, the technique, and the overall dining experience.
Ingredient Quality
The freshness and quality of the fish are paramount. Sushi chefs spend years learning to identify the best fish and preparing it properly.
Presentation
The arrangement of the sushi and sashimi on the plate is carefully considered, taking into account color, texture, and balance to create a visually appealing experience.
Etiquette
There are specific ways to eat sushi and sashimi, such as using chopsticks correctly, not mixing wasabi into soy sauce (except in some cases), and eating the sushi in one or two bites.
Special Occasions
Sushi and sashimi are often enjoyed during special occasions, celebrations, and business dinners, signifying respect and appreciation.
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The flavors in a Combinado 2 are a complex interplay of umami, saltiness, sweetness, and acidity, with a refreshing and clean profile.
The umami comes from the fish itself, especially tuna, salmon, and yellowtail. Saltiness is provided by soy sauce and sometimes the fish itself. Sweetness is present in the vinegared rice and certain toppings like tamago (sweet egg omelet). Acidity is derived from the rice vinegar used in the sushi rice. Wasabi adds a pungent, spicy kick, while ginger cleanses the palate between bites. The textures range from the smooth, buttery sashimi to the slightly chewy rice and the crispness of nori seaweed.
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Order Matters
Generally, it's recommended to start with the lighter, milder flavored fish and progress to the richer, fattier varieties. This allows you to appreciate the nuances of each fish.
Soy Sauce Usage
Dip the fish lightly into the soy sauce, not the rice. Soaking the rice ruins the texture and overpowers the flavor of the fish.
Ginger's Purpose
Eat the pickled ginger (gari) between different types of sushi and sashimi to cleanse your palate and prepare you for the next flavor profile.
Freshness Matters
Ensure the sushi and sashimi are from a reputable establishment that prioritizes freshness. Trust your senses; the fish should look and smell fresh.
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