Combinado Yellow Fin
Seleção especial de sushis e sashimis variados.
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 evolved over centuries in Japan. The original form of sushi was a method of preserving fish in fermented rice. Over time, this preservation technique evolved into a culinary art form, with different regions developing their own unique styles and ingredients. Sashimi, simply sliced raw fish, has also been an integral part of Japanese cuisine for centuries, showcasing the freshness and quality of the seafood.
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Sushi and sashimi are deeply ingrained in Japanese culture, representing craftsmanship, respect for ingredients, and a celebration of seasonal flavors.
Presentation
The presentation of sushi and sashimi is considered an art form, with meticulous attention paid to color, shape, and arrangement. This reflects the Japanese appreciation for aesthetics and harmony.
Etiquette
There are specific etiquette guidelines associated with eating sushi and sashimi, such as using chopsticks properly, not mixing wasabi directly into soy sauce (unless desired), and eating sushi in one or two bites. These practices show respect for the chef and the ingredients.
Freshness
The emphasis on fresh, high-quality ingredients highlights the Japanese respect for nature and the importance of sourcing the best possible seafood. The seasonality of ingredients is also highly valued.
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This dish offers a diverse range of flavors, from the delicate and clean taste of raw fish to the subtle tang of seasoned rice and the umami-rich notes of soy sauce.
Yellowfin tuna (Yellow Fin) provides a rich, buttery flavor. The sushi incorporates vinegared rice, often seasoned with sugar and salt, offering a subtle sweet and sour counterpoint to the fish. The assorted selection of sushi and sashimi will likely include various types of fish, each with its own unique texture and flavor profile, possibly salmon (fatty and rich), seabass (mild and firm), or other seasonal options. Wasabi provides a pungent kick, while soy sauce adds saltiness and umami. Pickled ginger (gari) serves as a palate cleanser between different pieces.
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Start with milder flavors
Begin with the lighter-flavored fish and gradually move towards the richer, more intensely flavored varieties. This allows you to fully appreciate the nuances of each piece.
Use soy sauce sparingly
Dip the fish side of the sushi or sashimi lightly into the soy sauce. Over-soaking can overwhelm the delicate flavors of the fish.
Palate Cleanser
Use the pickled ginger (gari) to cleanse your palate between different types of sushi and sashimi, enhancing your ability to taste the unique flavors of each piece.
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