Nikkei cuisine, the union of Peru and Japan on everyone’s lips

The link between Peru and Japan comes from many years ago, when the Japanese emigrants had to leave their land to new horizons to work on the cane farms. Many arrived in Peru, and today they form one of the largest Japanese communities outside of Japan, with more than 50,000 people. One of the best ways to represent that bond is through gastronomy, and the result of this union was the Nikkei cuisine, which brings together the best of both countries, and which has experienced a real boom in the last two decades.

In this cuisine you can taste algae and sake, as well as ceviche and pisco, and its combined flavour has already conquered the heart of many cities and the best chefs all over the world. Some of the essential dishes in all Nikkei cuisine include olive octopus, raw fish tiraditos sashimi and the roll acevichado, a succulent sushi roll stuffed with tempura shrimp and avocado, wrapped in tuna and garnished with a creamy sauce mix of tiger milk and mayonnaise.

Today, one of the greatest exponents of eta food is Mitsuharu Tsumura, chef del Maido, the Lima restaurant considered today the Best of Latin America and the sixth best in the world according to the ranking ‘The World’s Best Restaurants’.

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