Combinados (Combos)
Variety of sushi, sashimi, and rolls.
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.
Miray Sushi
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Sushi's origins trace back to Southeast Asia, where fish was preserved in fermented rice. This preservation technique travelled to Japan, evolving into what is recognized as sushi today. Sashimi, simply sliced raw fish, also has ancient roots in Japanese cuisine. The combination of various sushi and sashimi styles into a single offering is a more modern adaptation, catering to diverse preferences and creating a visually appealing and varied dining experience.
Sushi and sashimi are deeply embedded in Japanese culinary culture, representing artistry, precision, and respect for ingredients. Serving a Combinado showcases this appreciation and offers a comprehensive taste of the sushi experience.
Ingredient Quality and Freshness
The quality and freshness of the fish are paramount. Chefs are highly skilled in selecting and preparing seafood, and only the freshest, highest-quality ingredients are used.
Artistry and Presentation
The visual appeal of the dish is as important as its taste. Sushi chefs meticulously arrange the sushi and sashimi in aesthetically pleasing patterns, creating a visual masterpiece.
Etiquette and Appreciation
There are specific etiquette guidelines associated with eating sushi and sashimi, such as using chopsticks correctly, dipping only the fish (not the rice) into soy sauce, and avoiding mixing wasabi directly into the soy sauce. Appreciation for the chef's artistry and the quality of the ingredients is highly valued.
Seasonal Ingredients
Many sushi restaurants emphasize the use of seasonal ingredients, showcasing the best flavors that each season has to offer. Certain types of fish are considered delicacies during specific times of the year.
The flavors in a Combinado are a balance of umami, sweetness, saltiness, and acidity, derived from the various components of sushi and sashimi.
Raw fish (sashimi) provides a clean, delicate, and fresh taste, highlighting the natural flavor of the seafood. Sushi rice, seasoned with vinegar, sugar, and salt, offers a subtle sweetness and acidic tang. Seaweed (nori) contributes a briny, umami-rich flavor. Wasabi delivers a sharp, pungent heat. Soy sauce adds saltiness and umami depth. Pickled ginger (gari) cleanses the palate between bites with its sweet and spicy notes. Different toppings and fillings, like avocado (creamy and mild), cucumber (crisp and refreshing), or tobiko (salty and crunchy roe), further diversify the flavor profile.
Order of Consumption
It's generally recommended to start with the lighter-flavored items, such as white fish sashimi, before moving on to richer and more flavorful pieces like salmon or tuna.
Soy Sauce Usage
Avoid over-soaking the sushi or sashimi in soy sauce, as it can overpower the delicate flavors of the fish. Dip only the fish side into the soy sauce.
Wasabi Placement
Instead of mixing wasabi into the soy sauce, place a small amount directly on the fish. This allows you to control the level of heat and avoid making the soy sauce too spicy.
Ginger as a Palate Cleanser
Use the pickled ginger (gari) to cleanse your palate between different types of sushi and sashimi, allowing you to fully appreciate the unique flavors of each piece.
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