Nikkei Street Food
Learn the secrets of the food that has conquered the streets. Discover the best of the Peruvian-Japanese flavor!
Propietario de Al Toke Pez
Course Content
Course Content
2 - Ceviche Carretillero and Leche deTigre appetizer
3 - Trout Causa
4 - Fish Sandwich
5 - Parihuela
6 - Chicken Soup Pachikay
7 - Stir Fried Beef with Sahofan
Free
8 - Fish Stir Fry
Before you go
Course Recipes
About this Course
Nikkei Street Food: Fast, rich, hearty, and budget friendly
The carts, street stalls and “huariques” (small and little-known restaurants) are the economic livelihood of thousands of people who fill their city streets with flavor.
Street food comes without white tablecloths or other luxuries, but is always served in a friendly and easy-to-consume format.
Street foods have their charm, especially if it’s a fusion between Peruvian and Japanese food. Discover this improvised, yet well executed style of cooking, that provides a visual spectacle along with aromas that will arouse anyone’s curiosity.
In this Nikkei Street Food course we will see preparations created by Tomás Matsufuji, the protagonist within one of the episodes of Netflix documentary series, Street Food Latin America. You will find recipes in his own style, all with generous portions – known colloquially in Peru as “bien taypá”.
What's included?
- 2h 15 HD video
- 8 Recipes
- 36 Lessons
- Recipe Book
- 7 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch
Meet your Instructor
Owner at Al Toke Pez (Lima, Peru)
He began studying engineering and then devoted himself to cooking. He and his restaurant became famous unexpectedly after he was chosen to appear in the Netflix documentary, Street Food Latin America.
From refreshing ceviches to stir fries cooked over high heat
What you'll learn
You will learn to make Peruvian dishes interpreted in the Asian style. We will prepare a white potato and shiso causa. We will also prepare soups such as chicken broth, popularly known for curing hangovers, and an energy boosting ‘parihuela’.
You will see different cooking techniques, including sautée, flambée and deep frying. You will learn to prepare your own garlic sweet chilli from scratch, and then customize it by adding rocoto (Peruvian chili). We will also see how to prepare other sauces, such as sweet and sour sauce, ginger sauce for ‘pachikay’, sesame mayonnaise and Nikkei pico de gallo.
Who is it for?
This course is aimed at all lovers of Nikkei cuisine and striking food, whether they are a professional chef or a foodie at heart.
What you’ll need
- Wok
- Strainer
- Blender or hand blender
- Gas stove
- Grill
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Ratings and Reviews
4.6
Avg. Rating
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So far so good
Good recipes + fun chef = Pretty cool course