Coco Tomita, Mayra Flores & Javier Miyasato
Nikkei Cuisine
One of the best examples of fusion in Peruvian gastronomy. This cuisine began to take shape from the moment the first Japanese immigrants arrived in Peru.
Coco Tomita, Mayra Flores & Javier Miyasato
Cofounders of Shizen Barra Nikkei and Founder of Sutorito Maketto (Lima, Perú)
Nikkei Cuisine
Nikkei is the term used for all Japanese emigrants and their descendants. In Peru, the Nikkei community is a community with a lot of history and a strong cultural influence.
In recent years we have seen Nikkei cuisine become a trend in Peruvian cuisine around the world. This combination of Peruvian and Japanese flavors is irresistible to any palate.
Tiraditos, makis acevichados, gunkan and ceviches nikkei, are all delicious dishes that exist thanks to this fusion of cultures.
This course is presented by 3 talented chefs; each one will teach us to apply Japanese techniques to Peruvian ingredients, and create dishes that will surprise everyone.
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
Course Syllabus
Course Content
Chapter 2: Cold, rice based recipes with Coco Tomita
Chapter 3: Ceviche, tiradito and tartar with Mayra Flores
Chapter 4: Nikkei signature cuisine with Javier Miyasato
Before you go
Nikkei cuisine from the perspective of three talented chefs
What you'll learn
You will learn to master your knife and understand how to cut fish perfectly. You will also discover a total of 13 sauces that will enrich your preparations.
Coco Tomita will demonstrate how to make the shari (sushi rice) that will serve as the basis to make three preparations. Coco will share tips for washing, cooking, cooling, and seasoning the rice, and will show you how to handle it like an itamae.
With Mayra you will discover fresh starters inspired by the north and mountains of Peru.
Javier will share some of his most successful recipes with us, including his adaptation of a traditional fish kamaboko: prawn kamaboko with a condensed milk and dashi sauce. You will see how to cook it two ways: steamed and fried. You will also discover how he prepares buttered scallops, roast “ponja”, and marinated salmon.
Who is it for?
Professional and amateur chefs, and lovers of fusion cuisine, who want to explore techniques and ingredients from Peruvian-Japanese culture.
Recommended equipment
Instruments or materials suggested in some of the recipes (not essential for the course):
- Rice cooker
- Strainer
- Tap water diffuser
- Makisu (bamboo mat)
- Blow torch
- Yanagiba
- Japanese knife (or knife with the edge on only one side of the blade)
Never stop learning
Unlimited access to this and ALL Scoolinary courses with your Membership
See what our Members are saying
Meet your Instructor
Cofounders of Shizen Barra Nikkei and Founder of Sutorito Maketto (Lima, Perú)
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
Members who liked this course also liked
Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
4.7
Avg. Rating
272 Ratings
5
29
4
2
3
2
2
1
1
0
What's your experience? We'd love to know!
Login to Review
Edward Reyes
Interesting Peruvian recipes
Well... I enjoyed this course, my favorite module was the first one with Coco Tomita, Mayra Flores colorful recipes, my favorite dish for her module was the bonito tiradito, outstanding presentation and finally but not less important Javier Miyasato with his homemade recipes, I loved his scallops in butter (I'd have liked to see those scallops seared to get that deep brown color)
×
![Preview Image]()
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
sushi
i would like high level of plating gastronomy. But its fine thank you