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Nikkei is a Japanese-Peruvian cuisine that has been one of the most popular trends in world gastronomy for several years now. Let’s delve into the story to understand what’s what.

After the discovery of a new continent – America – Peru was colonized by the Spaniards. The influence of the Spaniards significantly changes the gastronomic culture of Peru. There are dishes such as karapulka (a dish based on pork, chicken, dried potatoes, peanuts and chili) and antikucho (a small skewer of marinated meat). The so-called Creole cuisine is being formed.

In the nineteenth century, immigrants from China moved en masse to Peru. The result is a new Sino-Peruvian cuisine “chifa”.

And in 1889, 7,000 Japanese workers arrived in Peru. Most of them remain living in Peru. Japanese migrants were called “nikkei”, hence the name of the new Japanese-Peruvian cuisine. Nobu Mitsuha is considered to be one of the founding fathers of the Nikkei kitchen.

How to eat and what to cook?
The key products of Nikkei cuisine are citrus, which are used in almost every dish. Especially highlight the yuzu, the taste of which resembles an orange, lemon and tangerine at the same time.
Also an important product is kui – a small rodent, which is cooked as we would, for example, cook grilled chicken.
The film used to be considered a sacred “golden grain”. According to tradition, the Inca emperors watched the first sprouts germinate.
Kumquat is a small sweet-bitter “fruit” with its own sourness. It is somewhat reminiscent of mandarin, which can be eaten immediately with a thin fragrant peel.
Jalapeno is a type of chili pepper. It has from 1,000 to 20,000 points on the scale of burning.