Combinado do Chef
Selection of sushi and sashimi chosen by the chef.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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IKI Culinária Japonesa
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Sushi's origins trace back to Southeast Asia, where fish was preserved in fermented rice. This preservation method gradually spread to Japan, evolving over centuries into the various forms of sushi we know today. Sashimi, the art of slicing raw fish, also has ancient roots in Japanese culinary tradition, developing alongside sushi.
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Sushi and sashimi are deeply intertwined with Japanese culture, representing artistry, tradition, and respect for ingredients. The 'Combinado do Chef' highlights the chef's expertise and understanding of seasonal ingredients.
Omakase
The 'Combinado do Chef' aligns with the 'Omakase' tradition, where diners entrust the chef to select the best and freshest ingredients. This signifies trust and respect for the chef's expertise.
Presentation
The arrangement of sushi and sashimi is considered an art form, emphasizing aesthetics and balance. The visual appeal is as important as the taste.
Respect for Ingredients
The emphasis on fresh, high-quality ingredients reflects a deep respect for nature and the bounty of the sea.
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The 'Combinado do Chef' offers a symphony of flavors, from the delicate umami of raw fish to the tangy sweetness of vinegared rice. Textures range from the smooth melt-in-your-mouth of sashimi to the satisfying chew of sushi rice.
The flavor profile is heavily dependent on the specific fish used in both the sushi and sashimi. Common fish include tuna (maguro), salmon (sake), yellowtail (hamachi), and sea bream (tai), each offering a distinct taste and texture. The sushi rice is seasoned with vinegar, sugar, and salt, creating a balance of sweet and savory. Wasabi provides a pungent kick, while soy sauce adds saltiness and depth. Garnishes like pickled ginger (gari) offer palate-cleansing qualities.
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Eating Order
Generally, it's recommended to start with the lighter, milder-flavored fish and progress to the richer, fattier ones. This allows you to fully appreciate each flavor profile.
Soy Sauce Usage
Dip the fish side of the sushi or sashimi into the soy sauce, not the rice. Over-soaking the rice can alter the flavor and texture. A light dip is sufficient.
Wasabi Etiquette
Wasabi is meant to enhance the flavor, not overpower it. Use a small amount and mix it with the soy sauce or directly onto the fish, according to preference.
Gari (Pickled Ginger)
Eat the gari between different types of sushi or sashimi to cleanse the palate and prepare for the next flavor.
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