Combinados (Combos)
Various combinations of sushi, sashimi, and other Japanese dishes.
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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Taberna Temakeria
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The concept of 'Combinados' or combos, as it pertains to sushi and sashimi, is a relatively modern adaptation rooted in the historical development of Japanese cuisine. While the individual components like sushi and sashimi have long histories, the idea of pre-arranged assortments likely arose with the commercialization and popularization of these dishes, both in Japan and internationally. It's a pragmatic way to offer variety and showcase different preparations to customers.
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Combinados reflect the Japanese emphasis on presentation, balance, and appreciation for seasonal ingredients. They offer a streamlined and visually appealing way to experience a variety of Japanese culinary offerings.
Presentation
Japanese cuisine places high value on aesthetics. Combinados are carefully arranged to showcase the colors, textures, and shapes of the different ingredients, creating a visually pleasing experience.
Balance and Variety
The selection of items in a combinado is often curated to provide a balance of flavors and textures. Different types of fish, preparation methods (sushi, sashimi, rolls), and accompaniments are combined to create a satisfying meal.
Sharing and Social Dining
Large combinados are often intended for sharing, reflecting the communal aspect of dining in Japanese culture. They encourage conversation and interaction among diners.
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Combinados offer a diverse range of flavors, from the delicate umami of raw fish to the vinegared tang of sushi rice and the spicy kick of wasabi.
The flavor profile depends entirely on the specific items included in the combinado. Expect a balance of: Umami from the fish and soy sauce; Sweetness from certain types of fish, tamago (egg omelet), or sweetened tofu skin (inari); Acidity from the sushi rice vinegar; Saltiness from soy sauce and some fish; Spicy and Pungent notes from wasabi and pickled ginger (gari); Textural variety from soft raw fish, chewy seaweed, and firm vegetables.
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Order of Consumption
It's generally recommended to start with the lighter flavored fish and gradually move towards the richer, fattier ones. This allows you to appreciate the subtle nuances of each ingredient.
Wasabi Usage
Use wasabi sparingly. Traditionally, it's meant to enhance the flavor of the fish, not overpower it. Some restaurants may already include a small amount of wasabi between the fish and the rice in nigiri sushi.
Soy Sauce Etiquette
Dip only the fish portion of the sushi into the soy sauce, not the rice. This prevents the rice from soaking up too much soy sauce and becoming overly salty.
Ginger Cleansing
Use the pickled ginger (gari) as a palate cleanser between different types of sushi or sashimi to appreciate the distinct flavors.
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