Combinado
Assorted sushi and sashimi platters.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tiwan
The origins of sushi can be traced back to Southeast Asia, where fish was preserved in fermented rice. This method gradually made its way to Japan, where it evolved from a preservation technique into a culinary art form. Sashimi, simply sliced raw fish, has been part of the Japanese diet for centuries, emphasizing freshness and quality. The modern sushi and sashimi platters we know today are a relatively recent development, reflecting a broader appreciation for diverse flavors and presentation.
Combinado, or assorted sushi and sashimi platters, are deeply ingrained in Japanese culinary culture, representing artistry, respect for ingredients, and communal dining.
Omakase
Often, these platters are served 'omakase' style, meaning 'I'll leave it to you,' allowing the chef to showcase their expertise and select the freshest, seasonal ingredients.
Presentation
Presentation is paramount. Chefs carefully arrange the pieces to create visually appealing displays, often incorporating garnishes like edible flowers or seaweed arrangements.
Sharing
Combinados are often shared among diners, fostering a sense of community and encouraging exploration of different flavors.
The flavors of a Combinado are a delicate balance of fresh, umami-rich, and subtly acidic elements, with a focus on the natural taste of the seafood.
The flavors range from the clean, buttery taste of salmon sashimi to the briny, oceanic notes of tuna. Sushi introduces vinegared rice, adding a sweet and tangy counterpoint. Seaweed (nori) provides a slightly salty and marine flavor. Wasabi delivers a sharp, pungent kick, while soy sauce offers a salty umami boost. Pickled ginger (gari) acts as a palate cleanser between bites.
Eating Order
Start with the lighter-flavored fish like white fish or salmon and move to richer, more intense flavors like tuna or eel.
Wasabi and Soy Sauce
Use wasabi sparingly. It's meant to enhance the flavor, not overpower it. Avoid mixing wasabi directly into your soy sauce; instead, add a small amount to the fish itself.
Using Chopsticks
If using chopsticks, avoid rubbing them together, as this implies the quality is low. Pick up sushi or sashimi in one bite if possible and avoid passing food directly from chopstick to chopstick, as this is a funeral ritual.
Ginger as Palate Cleanser
Eat the pickled ginger (gari) between different types of sushi or sashimi to cleanse your palate and prepare for the next flavor.
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