Combinados
Sushi and sashimi platters featuring a variety of fish and rolls.
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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Sushi and sashimi originated in Japan, with a long history rooted in preserving fish. Combinados, blending Japanese techniques with Peruvian ingredients, is a modern culinary innovation stemming from Nikkei cuisine – a fusion of Japanese and Peruvian culinary traditions that developed as a result of Japanese immigration to Peru.
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These platters represent both the art of Japanese cuisine and the vibrant flavors of Peruvian culture, and the fusion of the two. It signifies a cross-cultural exchange that celebrates freshness, presentation, and a balance of flavors.
Presentation
Both Japanese and Peruvian cuisines place a strong emphasis on the visual appeal of food. Combinados, sushi, and sashimi platters are meticulously arranged to showcase the colors and textures of the ingredients, often resembling edible works of art.
Freshness
The quality of the ingredients is paramount. Only the freshest, highest-quality seafood is used to ensure optimal flavor and texture. The emphasis on freshness is reflected in both Japanese and Peruvian culinary philosophies.
Nikkei Cuisine
Combinados are a prime example of Nikkei cuisine, a testament to the successful integration of two distinct culinary traditions. It represents a cultural bridge, creating new and exciting gastronomic experiences.
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The flavors of Combinados, sushi, and sashimi platters are diverse, ranging from the umami-rich taste of raw fish to the bright acidity of ceviche elements and the spiciness of Peruvian chili peppers.
Traditional sushi and sashimi showcase the clean, subtle flavors of fresh seafood, enhanced by soy sauce, wasabi, and pickled ginger. Combinados, however, add layers of complexity with ingredients like aji amarillo (Peruvian yellow chili pepper), leche de tigre (the citrus-based marinade from ceviche), rocoto peppers, and cilantro. The combination creates a symphony of sweet, sour, salty, spicy, and umami notes.
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Start with Sashimi
Begin with the sashimi to appreciate the pure flavor of the fish before moving on to the more complex flavors of the sushi and Combinados.
Soy Sauce Usage
Use soy sauce sparingly, dipping only the fish side of the sushi or sashimi to avoid overpowering the delicate flavors. For Combinados, be mindful of added sauces, adjusting the amount to your preference.
Pairing with Drinks
Sake is a classic pairing for sushi and sashimi. Crisp white wines or light beers also complement the flavors well. For Combinados, consider Peruvian pisco sours or other citrus-based cocktails.
Eat Fresh
Consume the platter as soon as possible after it is prepared to fully enjoy the fresh ingredients at their peak quality.
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