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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.

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.

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Course Syllabus

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)

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See what our Members are saying

sushi

i would like high level of plating gastronomy. But its fine thank you

beedassee sharvin kumar

Nikei

Ecxelent

Nikos Trahanas

la forma de explicar y los videos

Ame este curso por la forma que explicaron los profesores, todo claro , facil de entender. lleno todas mis expectativas, esa fusion con la cocina peruana y japonesa es increible. le doy un 5 de 5

gervacioelena02

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)

Edward Reyes

h

goooood

Ferdinand Pazúr

Great job

Great job

Nikolas Tsafos

Meet your Instructor

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Cofounders of Shizen Barra Nikkei and Founder of Sutorito Maketto (Lima, Perú)

About Scoolinary

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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.

What's included?

  • 2h 20 min HD video
  • 11 Recipes
  • 19 Lessons
  • Recipe Book
  • 3 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch
Level
  • Intermediate

Ratings and Reviews

4.7
Avg. Rating
272 Ratings
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What's your experience? We'd love to know!
Edward Reyes
Posted 3 months ago
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)

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Nikolas Tsafos
Posted 7 months ago
Great job

Great job

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Rosa Maria Pardo Palomino
Posted 10 months ago
Excelente!

Muchas gracias por la ensenianza, todo ha sido muy claro, por parte de los tres profesores.

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Preview Image
gervacioelena02
Posted 12 months ago
la forma de explicar y los videos

Ame este curso por la forma que explicaron los profesores, todo claro , facil de entender. lleno todas mis expectativas, esa fusion con la cocina peruana y japonesa es increible. le doy un 5 de 5

×
Preview Image
beedassee sharvin kumar
Posted 12 months ago
sushi

i would like high level of plating gastronomy. But its fine thank you

×
Preview Image
Nikos Trahanas
Posted 1 year ago
Nikei

Ecxelent

×
Preview Image
Ferdinand Pazúr
Posted 3 years ago
h

goooood

×
Preview Image
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