Coco Tomita, Mayra Flores & Javier Miyasato
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.
Course curriculum
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
Farewell
What you'll learn
Nikkei cuisine from the perspective of three talented chefs
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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i would like high level of plating gastronomy. But its fine thank you