Combinado Especial Kobu
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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Sushi's origins trace back to Southeast Asia as a method of preserving fish in fermented rice. This technique traveled to Japan, where it evolved over centuries. Edomae sushi, the style most familiar today, emerged in Tokyo during the Edo period, with chefs like Hanaya Yohei popularizing nigiri sushi. Sashimi, thinly sliced raw fish, has a long history in Japanese cuisine, valued for its freshness and presentation.
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Sushi and sashimi are deeply ingrained in Japanese culture, representing artistry, precision, and respect for ingredients. Sharing a 'Combinado Especial' is a social event, emphasizing communal enjoyment of high-quality food.
Presentation is Key
Japanese cuisine, especially sushi and sashimi, places immense importance on visual appeal. The arrangement of the pieces, the choice of garnish, and the overall aesthetic contribute significantly to the dining experience. 'Combinado Especial' platters are often meticulously arranged to showcase the variety and quality of the seafood.
Respect for the Chef
Traditionally, sushi chefs undergo years of rigorous training to master the art of preparing sushi and sashimi. Diners often show respect by appreciating the chef's skill and attention to detail. Kobu's 'Especial' likely reflects the chef's selection of the day's freshest and finest ingredients.
Seasonality (Shun)
Japanese cuisine strongly emphasizes the concept of 'shun,' eating ingredients when they are at their peak seasonal flavor and freshness. A 'Combinado Especial' may feature fish that are in season, offering the best possible taste.
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The Combinado Especial Kobu offers a balanced profile of umami, saltiness, sweetness, and acidity, complemented by diverse textures.
The flavors derive from the freshness of the raw fish (sashimi), the vinegared rice (sushi), and the accompanying condiments like soy sauce (salty, umami), wasabi (spicy, pungent), and pickled ginger (sweet, acidic). The specific types of fish used will contribute unique flavors, ranging from the rich oiliness of salmon to the delicate sweetness of tuna. Textures range from the smooth, melt-in-your-mouth sensation of sashimi to the slightly chewy rice and the creamy texture of some fish varieties.
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Proper Wasabi Usage
Instead of mixing wasabi directly into the soy sauce (a common practice outside Japan, but considered poor etiquette by some purists), apply a small amount of wasabi directly to the fish before dipping it lightly in soy sauce. This allows you to taste the wasabi without overpowering the fish's flavor.
Ginger as a Palate Cleanser
Use the pickled ginger (gari) to cleanse your palate between different types of sushi or sashimi. This allows you to fully appreciate the distinct flavors of each piece.
Eating Order
A suggested eating order is to start with the lighter-flavored fish (like white fish) and progress to the richer, oilier fish (like salmon or tuna). This prevents the stronger flavors from masking the more delicate ones.
Enjoy Fresh
Sushi and sashimi are best enjoyed as fresh as possible. Don't let it sit for too long.
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