Combinado Premium
Assorted selection of sushi and sashimi featuring premium cuts of fish.
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's origins trace back to Southeast Asia, where fish was preserved in fermented rice. This preservation method traveled to Japan, where it evolved into what we know as sushi today. Sashimi, simply sliced raw fish, has a longer history in Japan, predating the development of sushi as a method of preparing seafood. The 'Combinado Premium' represents a modern evolution, showcasing the best cuts and preparations of both.
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Sushi and sashimi are deeply embedded in Japanese culture, representing artistry, precision, and respect for ingredients.
Presentation is Key
The arrangement of the 'Combinado Premium' is just as important as the taste. The colors, textures, and shapes are carefully considered to create a visually appealing and harmonious presentation, reflecting Japanese aesthetics.
The Role of the Chef
Sushi chefs undergo years of rigorous training to master the art of preparing sushi and sashimi. Their skill in selecting, slicing, and presenting the fish is highly valued.
Seasonal Ingredients
The selection of fish in a 'Combinado Premium' often reflects the seasonality of the ingredients. Certain fish are considered to be at their peak flavor during specific times of the year.
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The 'Combinado Premium' offers a balanced tapestry of flavors, highlighting the natural taste of the fish combined with umami and subtle sweetness.
The dominant flavor is the clean, delicate taste of the premium fish, such as tuna (akami, chutoro, otoro), salmon, yellowtail (hamachi), and sea bream (tai). The flavor profiles range from buttery richness (otoro) to lean and clean (akami). Soy sauce adds umami and saltiness, wasabi provides a spicy kick that cleanses the palate, and pickled ginger (gari) offers a sweet and spicy contrast. The sushi rice, seasoned with vinegar, sugar, and salt, provides a slightly tangy and subtly sweet base, complementing the fish.
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Eating Order
Start with the lighter-flavored fish (such as white fish) and progress to the richer, fattier cuts (like tuna belly). This allows you to fully appreciate the nuances of each piece.
Soy Sauce Usage
Dip only the fish portion of the sushi into the soy sauce, not the rice. Over-soaking the rice can overwhelm the flavor and ruin the texture.
Wasabi Application
Apply a small amount of wasabi directly to the fish. Avoid mixing wasabi into the soy sauce, as this can mask the subtle flavors of the fish.
Ginger as Palate Cleanser
Eat a piece of pickled ginger (gari) between different types of sushi or sashimi to cleanse your palate and prepare you for the next flavor.
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