Japanese farmers began emigrating to Peru in 1899, when the two countries established diplomatic ties.
The Japanese were unable to find native ingredients in their new home, so they started recreating Japanese dishes using what was locally available. The result is Nikkei cuisine, a powerful combination of Japanese and Peruvian flavors. Nikkei literally means “of Japanese ancestry.”
To unveil the intricacies of this non-contrived fusion cuisine, Munchies interviewed authorities on Nikkei cuisine: chefs Mitsuharu Tsumura (Maido), Toshiro Konishi (Toshiro), and Toshi Matsufuji (Al Toke Pez).
Examples of this century-old fusion cuisine include a particular version of ceviche made with a marinade of tiger’s milk, ginger, dashi (Japanese fish stock), and ponzu sauce.
If you’re in the mood for fast-food fare, consider the Nikkei version of pan con pescado: tempura-style frogfish filets are garnished with onion, chiles, and lemon dressing and stuffed in a steamed bun.