Various Sushi and Sashimi Platters
Konbu is known for its extensive selection of fresh sushi and sashimi. Platters often feature a variety of fish like salmon, tuna, and mackerel, as well as different types of rolls and nigiri.
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.
Sushi's origins can be traced back to Southeast Asia, where fish was preserved in fermented rice. This practice spread to Japan, where it evolved into the various forms of sushi and sashimi we know today. Over centuries, different regions and chefs refined techniques and ingredients, leading to the diverse range of sushi and sashimi available today.
Sushi and sashimi are deeply ingrained in Japanese culture, representing artistry, tradition, and respect for ingredients. The preparation is considered an art form, with chefs undergoing years of training to master the skills of slicing fish, preparing rice, and presenting the dishes beautifully.
Omakase
The term "Omakase" translates to "I'll leave it up to you," allowing the chef to select the freshest and most seasonal ingredients for the diner. This is considered a sign of trust and respect, and it often leads to a unique and memorable dining experience.
Sushi Etiquette
There are specific etiquette rules associated with eating sushi and sashimi in Japan, such as using chopsticks correctly, not rubbing chopsticks together, and only dipping the fish portion of the nigiri into the soy sauce.
Seasonal Ingredients
The seasonality of ingredients is highly valued in Japanese cuisine. Sushi and sashimi platters often feature fish and other ingredients that are in season, ensuring the freshest and most flavorful experience.
The flavors in sushi and sashimi platters are incredibly diverse, ranging from the clean, delicate taste of raw fish to the umami-richness of seaweed and the subtle sweetness of sushi rice. The combination of textures and temperatures also plays a significant role in the overall experience.
The dominant flavor comes from the fresh seafood, each offering a unique taste profile. Salmon is known for its rich, buttery flavor, while tuna provides a more meaty and robust taste. Mackerel has a stronger, more pronounced fish flavor. The sushi rice, seasoned with vinegar, sugar, and salt, offers a slightly sweet and tangy counterpoint. Wasabi adds a sharp, pungent heat, while soy sauce introduces saltiness and umami. Pickled ginger cleanses the palate between bites. Different types of rolls can also introduce new flavors, such as the creamy avocado, spicy mayo, or the vegetal taste of cucumber.
Order Freshness
When ordering, inquire about the freshness and origin of the fish. Reputable establishments will prioritize sourcing high-quality, fresh ingredients.
Proper Dipping
Only dip the fish portion of nigiri into the soy sauce to avoid overwhelming the flavor of the rice. For sashimi, use a small amount of wasabi on the fish before dipping.
Eat Immediately
Sushi and sashimi are best enjoyed immediately after being prepared to preserve the freshness and texture of the ingredients.
From Light to Rich
When eating a sushi and sashimi platter, it is best to start with lighter, more delicately flavored fish (such as white fish) and then move on to richer, more flavorful fish (such as tuna or salmon).
Explore additional Japanese dishes and restaurants
Explore JapaneseDiscover top dining spots and culinary experiences in Groningen.
Explore GroningenLearn more about the food culture, restaurant scene, and culinary heritage of Netherlands.
Explore Netherlands