Nikkei: Japanese-Peruvian Cuisine Fusion || Eat Seeker

– [Narrator] My whole life, we
always had soy sauce at home, we always had ginger,
and things like this. I never questioned it
until we went to Peru, and it all came together. Little by little, I began to figure out, “Oh, this Japanese-Peruvian
food is an entire culture.” (wind and traffic rushing) In the late 1800s, early 1900s, Japanese people moved to Peru for work, and they began to develop their families and their own communities
and their own cuisine. Their lives became ingrained
with the Peruvian culture. Nikkei cuisine developed
from Japanese people using what was around them in Peru to prepare their
traditional Japanese food. It’s not a fusion of two
cuisines; it’s their culture. Sen Sakana falls on the spectrum of Nikkei more in a Japanese fashion. We have a lot more of
Japanese traditional food made with Peruvian ingredients. Chef Taku and I worked
directly on the menu, making sure that each part of
our cuisines were represented. Whether there was enough aji, a very spicy Peruvian chili pepper, or maybe one dish was
not Japanese-y enough, or even a simple plating. We both worked on each one of the dishes, bringing both of our knowledges, from my background in Peru
and his in Japanese cuisine. Chicken nanban is a
traditional Japanese dish; however, we’ve added something
called salsa criolla, which is all over Peru. It’s onions that have been washed a lot and then tossed with
lime juice and cilantro, so it acts as a palate cleanser. When we make the chicken nanban, the chicken is floured
and we put it in a batter that’s made with two different
kinds of Japanese flours. Then, once it’s battered,
we dip it into quinoa, red and white quinoa. It’s crusted, and then it’s fried. We serve it with a traditional
Japanese potato salad that we have added aji amarillo to, so it’s a little bit spicy. On top, we add a black vinegar sauce, which is a traditional nanban sauce. It’s a sweet-and-sour sauce, but, to ours, we’ve added manjo and an aji rocoto. And the both the sweet and the savory just make a great marriage. Our torch salmon ceviche Nikkei
is 100% [a] chef Taku creation. Ceviche is said to be the one dish that there isn’t the perfect way to make it — it’s the Italian grandmother’s meatballs. Everybody’s grandmother makes it the best. We torch salmon, and then we
cut it up into large chunks, and it’s tossed in lime juice, yuzu juice, a little spicy aji inside. We lightly bathe it with an acid. For example, the Nikkei ceviche is yuzu. We put it on the dish, with
aji, and cilantro, and onions — key elements in every single ceviche. There’s two types of corn on the dish. Cancha, the Peruvian corn, and choclo, the large white kernel, so it’s very refreshing. And then you have a little bit of the
saltiness from shio kombu and the crispy sweet potatoes. Our garnishes sets the Nikkei
nigiri apart from a classic. It adds spice, it adds that flavor. We brought that spice forward to, whereas, traditionally, it would
just be the fish and rice with a little bit of wasabi. On our salmon, it is a
gooseberry, which are from Peru, with a beet puree underneath, and the salmon is a lot more oily, and it can carry a
heavier style of topping. The gooseberry is very high in acid. The sweetness of the beets,
we put it right on top and all those flavors mix in your mouth. The Japanese chicken curry empanada, that is really a labor of love. It is a great Japanese curry with all the vegetables you would find. Any Latin American country has empanadas, and so we were looking to do something that was a nice one bite. Nikkei is people’s, essentially, lives, how they would live their
every day life in Peru. Many Peruvians’ll say, “What is this?” And I say, “It’s our Nikkei.” We certainly take a lot of licenses. There’s no clear definition
of what this exactly is. It’s not like saying, “The five mother sauces in French
cuisine are so, so, and so. Hundreds of thousands of years ago, Escoffier made it like
this, and that’s how it was.” No. There is no definition. We’re here to define it. It’s approachable. You know what you like Japanese food, you know you like Peruvian food, and so Nikkei brings it all together. What the bagel is to the New York Jew. The Jews that came here and
began to make their food with what they had here. Now, those are native New Yorker foods. It’s the same as in Peru. Japanese people moved to Peru and they developed what they had around them. Nikkei became their blood. It ingrained inside their bloodlines.

22 comments on “Nikkei: Japanese-Peruvian Cuisine Fusion || Eat Seeker”

  1. rtswift says:

    i wonder if she knows what nikkei means

  2. Tosh T says:

    Don't mess with my nigiri. But damn this version looks ridiculously delicious. 👍

  3. matthew Bickel says:

    Very enjoyable. She was wonderful to listen to.

  4. Tenzin Gyalpo says:

    You guys need to do a special on Tibetan food! Lots of options in Jackson Heights, Queens 👍

  5. Roam The World says:

    Oh my!

  6. mythirdchannel says:

    this food looks amazing <3

  7. Lizbetthh says:

    Ají Amarillo! Peruvian food is the best! 💜💜💜

  8. Thrillist says:

    Hungry for more delicious food fusions?

  9. Thrillist says:

    Check out the first episode of our newest series, Really Dough?:

  10. Thrillist says:

    Check out the latest episode of our newest series, Really Dough?:

  11. HR - G says:

    Peruvian food is the best of the best of latinamerica:
    -Central America

    Best of the best

  12. Dapzt Uvky says:

    My favorite two kind of foods together 😍

  13. Boozy Bites says:


  14. Lil Pinche says:

    Out of all of these episodes I've watched, I think this is the one I want to try the most.

  15. Max Maejima says:

    "It's not a fusion cuisine" Japanese-Peruvian Cuisine Fusion lol

  16. Solo Laverdad says:

    Peruvian cuisine plays in big leagues: France, Italy, and Spain.

  17. lucho rivera says:

    para que vean los criticones los japoneses mejoran su comida con la introduccion de la comida peruana y ahora hablen que los japoneses se copian de la comida peruana ahi no dicen ni mierda , no sotros lo vemos como una mejoria para ellos y no somos egoista es fusion tambien y si es por mejoria esta bien saludos que la envidia da cancer

  18. lucho rivera says:

    la Mejor fusion mundial

  19. Joy Lan says:

    Thank you for video and BGM, Chill Eutopia by Vasco
    3:12. <3

  20. jinny neutron peru says:

    En Perú se como muy rico

  21. kenji yamada says:

    wow my mind is blown!!! I am going to visit here when I get a chance

  22. Walter Del says:

    Nikkei is Peruvian cuisine. That food does not exist in Japan and it took over a century for generations of Peruvians to develop in Peru. Calling it Japanese-Peruvian would be equivalent to calling for example “ramen” Chinese-japanese or Korean-Japanese. Not to be taken lightly because of the importance of “wording” being an important part of cultural identity.

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