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Nikkei Cuisine

Nikkei Cuisine is a unique culinary fusion born in the 1980s that combines elements of Japanese cuisine with Latin American ingredients and culinary techniques, particularly from Peru. The term "Nikkei" refers to people of Japanese descent living outside of Japan, and in this case, more specifically those who settled in Peru in the late 19th century.

This fusion was born out of necessity, as Japanese immigrants to Peru had difficulty finding ingredients for traditional Japanese dishes. They then began incorporating local Peruvian ingredients into their cooking, resulting in delicious and innovative fusion cuisine that has become increasingly popular in recent years.

Among the signature dishes of the Nikkei cuisine are the current Ceviche made with raw fish marinated in lime juice and soy sauce (switching from a once long to short cooking), the Octopus with Peruvian purple olives sauce , Makis filled with Peruvian-style ingredients like avocado and spicy Ají amarillo sauce, as well as Causa, a potato-based dish with a totally re-interpreted presentation (Causa Makis).

Thus, Nikkei cuisine is a mixture of Japanese culinary culture with that of Peru, itself strongly influenced by Spanish and indigenous cuisine. It highlights ingredients such as raw fish, rice, soy, lime, different varieties of Peruvian corn and chili peppers, and seafood, combining them with Peruvian and Japanese culinary flavours and cooking techniques to create unique and tasty dishes.

Nikkei cuisine has gained worldwide recognition in recent years, especially in major cities where restaurants specializing in this cuisine are springing up. Its unique blend of Japanese and Peruvian flavours, combined with its emphasis on fresh, high-quality ingredients, has made it a popular choice for foodies and culinary adventurers.

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