Combinado Kyoko Especial
Assorted sushi and sashimi platter. Details about the specific contents are usually available on the iFood menu, often with a photo.
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 have evolved over centuries. Sushi originated as a method of preserving fish in fermented rice. Over time, it transformed from a preservation technique to a standalone dish. Sashimi, meaning 'pierced body', highlights the freshness and quality of the fish. Platters combining both showcase a variety of flavors and textures, influenced by regional specialties and culinary innovation.
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Sushi and sashimi platters are deeply rooted in Japanese culture, representing artistry, precision, and respect for ingredients.
Presentation and Aesthetics
The arrangement of sushi and sashimi is meticulously planned, considering color, texture, and balance. The visual appeal is as important as the taste.
Ingredient Quality
High-quality, fresh ingredients are paramount. The fish must be of the highest grade, handled with care, and prepared with precision.
Etiquette
Proper etiquette when enjoying sushi and sashimi includes using chopsticks correctly, avoiding excessive soy sauce, and eating each piece in one or two bites to appreciate the flavors fully.
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The Combinado Kyoko Especial is a symphony of umami, savory, and fresh flavors, with subtle sweetness and oceanic notes.
The platter typically includes a variety of sashimi (thinly sliced raw fish) like salmon, tuna (maguro), yellowtail (hamachi), and white fish. Sushi components involve vinegared rice (sushi rice) paired with various toppings (neta). Expect the umami of the fish, the slightly sweet and tangy rice, the pungent kick of wasabi, and the salty soy sauce. Garnishes such as pickled ginger (gari) offer a palate cleanser.
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Start with Lighter Flavors
Begin with the lighter-flavored fish, such as white fish or salmon, before moving on to richer flavors like tuna or mackerel.
Use Wasabi Sparingly
Wasabi is potent, so use it sparingly to enhance the flavor without overpowering the delicate taste of the fish.
Don't Drown in Soy Sauce
Dip the fish, not the rice, in soy sauce. Excessive soy sauce can mask the natural flavors of the sushi and sashimi.
Palate Cleansing
Use the pickled ginger (gari) between different types of sushi or sashimi to cleanse your palate and appreciate each flavor fully.
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