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All Secrects About Nikkei Cuisine

All secrects about Nikkei cuisine

Nikkei cuisine is in fashion, thousands of prestigious restaurants open their doors in most cities around the world but … Do you know its origin?

This gastronomy began at the end of the 19th century in Peru, when a group of Japanese came to the country to work in the sugar plants. This small group of immigrants was called the Nikkei community.

Some of them managed to move to the Peruvian capital escaping from the bad situation on the farms. There they became famous for barbershops, inns, and coffee shops. The low price they offered for their services helped them gain a clientele and make a living from their trades. 

At that time, some Japanese chefs offered some dishes with unique flavors in their inns. It was an excellent application of cutting and food processing techniques to dishes that were originally from Peru. One of the clearest examples of this change is in the Peruvian ceviche. Which went from needing hours of maceration to being one of the fastest dishes very similar to sashimi.

ceviche nikkei

Another important addition that Japanese chefs had to make to their meals was seasonings. This is how the taste of Japanese food begins to have spicy tones. Making it look like a classic Japanese menu, while producing an explosion of flavor on the palate. The exuberance of food is another important addition that Japanese chefs have made in their dishes.

The secrets of Nikkei cuisine

Nikkei restaurants began to attract palates from around the world.Especially after chef Mitsuharu Tusumura was awarded the first place in a list of the best 50 restaurants in Latin America by the British magazine Restaurant. However, the chefs recognized as pioneers of Nikkei gastronomy are Toshiro Konishi and Nobuyuki Matsuhisa.

The main philosophy of this new culinary culture is less is more. Emphasizing that the foods that make up the plate must have a nutritional meaning and respect each other.No flavor should cover the other and this knowledge is obtained after knowing the flavor of each Peruvian seasoning that was added to their menus.

Another point of his philosophy is that the plate must be simple to look at, following a minimalist style. Because it is thought that food should not be incorporated just to decorate, its presence in it is very valuable and its flavor must be respected.

So we can say that the secret of Nikkei cuisine is in the combination of flavors. Like all culinary culture, there are ingredients that identify it.

Among them is miso, which is a mixture of soybeans and sea salt fermented with the koji mushroom. It is used as a condiment and flavoring in many menus. In which two alcoholic beverages are also included, sake and mirin. 

Sesame or sesame oil, kombu, umeboshi, katsuobushi, nori, shoyu, hot pepper, wasabi, lemon, coriander and of course fish and shellfish are other main ingredients.

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