Nikkei-Kitchen

What is Nikkei-Kitchen:

To experience what Nikkei cuisine means we first have to explain the megadiversity contained in Peruvian cuisine. This characteristhic responds to the multiple ecosistems (coast,Andes and Amazonia) providing limitless flora and fauna species, and also equal important to the 500 years of fusion where spanish with their african slaves, arab, italian,chinese and japanese, these last two with massive migrations, together with the native peruvians, are the responsibles of shaping peruvian cuisine to its actual state. A wonderful, colorful, exuberant and powerful soul, culinary speaking.

The counterpart, Japanese cuisine with its perfection and delicacy has already conquered every corner of the globe. And When two age-old cultures come together, a new path is blazed. They give birth to a flavor that is both steeped in remembrances, and positioned on the cutting edge that know how to dialogue on equal terms. Japan gave Peru the rigor of its cuisine, orderly, delicate and intricate. Its flavors are quiet, emblematic, ancient. The sauces „guisos, aderezos“, chili peppers, lime, cilantro, , huacatay herbs of Peruvian cuisine, on the other hand, are daring in both form and content, infusing different nuances into the culinary traditions of Japan. Peruvian contribution was more bombastic: flavorful and bold lacking in strict measurements. With ist spice and color. Creole cuisine took up an important place on the stoves of Nikkei cooks. We talk about pure authencity, there is no forcing in this naturally evolved „fusion“.

There is no such thing as Nikkei cuisine in Japan. Nikkei is Peruvian, Nikkei belongs to the world. But in Peru Nikkei is becoming more Peruvian every day, although Japanese roots will never dissapear. They are in the DNA of our food. But that festive,mischievous, exuberant way –never vertical and always democratic – of savoring life´s flavor will have ist effect.

 


The History of Nikkei-Kitchen:

The evolution of Nikkei cuisine in Peru ocurred in three stages. Japanese inmigrants first arrived over a hundred years ago developing little by little and embracing what their new home offered them. Over fifty years ago, there where restaurants opening owned by the first Nikkeis. All these restaurants had similar style: they were creole (criollos). They didnt know they were pioneers of a new way of cooking. The Nipponese flavor started to creep into creole seasoning. Then approximately thirty years ago, orthodox Japanese cuisine appeared in the form of sushi. Japanese companies came to Peru bringing cooks, creating demand for their own food, as accustomed as they are to their diet, their terchniques and flavors. The two cuisines – Creole „japanese“ and Japanese– developed separetely during this second stage. It was then that Nobu and Toshiro arrived and their influence unified both giving birth to nikkei sushi and consecuently the new path was beeing set, Nikkei cuisine begun developing as itself in both ways creole japanese and japanese with creole influence.

There is a fourth moment:right now, marked by restaurant trascending borders and beginning to conquer the world. This is when Peruvian Nikkei cuisine leaves behind its adolescence and enters adulthood. We create culinary,aesthetic, and conceptual discourses around our heritage, by auteur chefs inspired by a past of fusions, exuberant nature, a cultural project called Peru: exportable and malleable, making for a promising future.