Combinado Salmão
Salmon combination (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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Sushi and sashimi have ancient origins in Japan. The preservation technique of fish with fermented rice, known as 'narezushi,' evolved over centuries. Sashimi, simple slices of fish, gained popularity later. The modern forms of sushi and sashimi we know today were largely developed during the Edo period (1603-1868). Salmon, while not traditionally a primary sushi ingredient, has become increasingly popular due to global trade and its appealing flavor and texture.
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Sushi and sashimi are deeply intertwined with Japanese culture, reflecting principles of simplicity, seasonality, and meticulous presentation. The preparation is considered an art form, requiring years of training and dedication.
Emphasis on Freshness
The quality and freshness of ingredients, especially the fish, are paramount. Sushi chefs are highly skilled in selecting the best seafood.
Artistic Presentation
The visual appeal of sushi and sashimi is as important as the taste. The arrangement of pieces on the plate is carefully considered to create a harmonious and aesthetically pleasing composition.
Ritual and Etiquette
There are specific etiquette guidelines associated with eating sushi and sashimi, such as using chopsticks correctly, dipping sparingly in soy sauce, and eating the ginger between different types of fish.
Seasonal Appreciation
Traditionally, specific types of fish are enjoyed during their peak season, aligning with the Japanese appreciation for seasonality.
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The flavors of a salmon combination (sushi and sashimi) are defined by the freshness of the salmon, the subtle tang of sushi rice, and the umami notes of soy sauce, often balanced with the sharpness of wasabi and ginger.
The rich, fatty flavor of the salmon is central. Sashimi emphasizes the pure taste of the fish, while sushi combines it with vinegared rice (sushi rice), which offers a slightly sweet and sour counterpoint. Soy sauce adds saltiness and umami, while wasabi provides a pungent kick. Pickled ginger (gari) serves as a palate cleanser between bites. The seaweed (nori) used in some sushi rolls adds a briny, slightly roasted flavor.
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Freshness is Key
Ensure the salmon is extremely fresh, ideally sourced from a reputable fishmonger or sushi restaurant. Look for vibrant color and a firm texture.
Proper Storage
If preparing at home, store the salmon properly in the refrigerator, using it as soon as possible after purchase.
Knife Skills
For sashimi, use a very sharp knife to create clean, even slices. Proper knife skills are essential for both presentation and texture.
Soy Sauce Usage
Dip the fish lightly in soy sauce, rather than soaking the rice. Over-soaking can overpower the delicate flavors.
Wasabi Caution
Use wasabi sparingly, as it can be quite pungent. Start with a small amount and add more to taste.
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