Combinado Shari (22 Peças)
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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Shari Sushi Bar - Coimbra
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Sushi's origins trace back to Southeast Asia where fish was preserved in fermented rice. This preservation method migrated to Japan, where it evolved over centuries. Edomae sushi, the style most common today, emerged in Tokyo (formerly Edo) during the 19th century as a quicker, more convenient way to enjoy fish without prolonged fermentation. Sashimi has a separate history, representing the purest form of enjoying raw fish, highlighting freshness and knife skills.
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Sushi and sashimi are deeply embedded in Japanese culture, representing artistry, tradition, and a connection to the sea. The preparation is a skill honed over years, and the consumption is often a social and celebratory occasion.
Presentation
The visual appeal of sushi and sashimi is crucial. Chefs meticulously arrange the pieces to create aesthetically pleasing compositions, considering color, texture, and balance.
Respect for Ingredients
Great care is taken to source the freshest and highest-quality fish. The knife skills are essential to enhance the flavor and texture of the fish, and reduce any tough connective tissue.
Social Dining
Sushi and sashimi are often enjoyed in groups, promoting conversation and shared experiences. Sushi restaurants, especially those with counter seating, are hubs of social interaction.
Seasonality
The types of fish used in sushi and sashimi often change with the seasons, reflecting the availability and peak flavor of different varieties.
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The flavors of Combinado Shari are a balance of umami, salty, sweet, and acidic notes, derived from the interplay of raw fish, vinegared rice, soy sauce, and wasabi.
The dominant flavor is the fresh, clean taste of raw fish (sashimi), which varies depending on the type of fish used (tuna, salmon, white fish, etc.). The sushi rice (shari) provides a subtle sweetness and tanginess from rice vinegar, complementing the fish. Soy sauce adds saltiness and umami, while wasabi offers a pungent, spicy kick. Ginger (gari) serves as a palate cleanser between bites.
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Soy Sauce Usage
Dip the fish side of the sushi into the soy sauce, not the rice, to avoid the rice becoming soggy and overpowering the flavor of the fish.
Wasabi
Use wasabi sparingly as it can easily overwhelm the delicate flavors of the fish. Some sushi already has wasabi between the fish and the rice; adding more might not be necessary.
Order of Consumption
Start with milder-flavored fish (like white fish) and gradually move towards richer and stronger flavors (like tuna or salmon).
Ginger
Use the pickled ginger (gari) to cleanse your palate between different types of sushi or sashimi.
Eating with hands
It is perfectly acceptable to eat sushi with your hands, particularly nigiri. This is often preferred as it helps to maintain the structure of the sushi.
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