NIKKEI

What is it?

Did the Japanese immigrants around 1900 suspect that they would create one of the hottest food trends of the new millennium? Probably not. At first it was all about fulfilling the four-year contract and sending as much money home as possible. The Peruvian and Japanese governments had signed an agreement to take in guest workers who were supposed to leave after four years. But many of the men decided to stay and so it is that Peru is now home to the second largest Japanese community, just after Brazil. The Peruvians with Japanese roots and the resulting culture are called Nikkei. It has a short but intense story: over four of the best restaurants in the world offer Nikkei cuisine. She does not adhere rigidly to traditions and rules but reinvents herself every day, which requires a lot of creativity and courage from the chefs. Truly Nikkei is what you will not eat again in any other restaurant. Nikkei chefs are open to new things - including influences from the countries in which they try Nikkei cuisine: Chef Nobu in Matsuhisa (Munich Mandarin Oriental, Beverly Hills, Aspen, Mykonos, Athens and Vail) or the Adria Brothers in Pakta (Barcelona)

nikkei_kitchen-22.jpg

Nikkei Kitchen: Miso Roast

NIKKEI KITCHEN

& TYPICAL INGREDIENTS

Nikkei Küche ist leicht und gesund 

Die Zutaten müssen frisch sein und sind meist nur wenig verarbeitet. Das macht sie zu einem idealen Gericht für Mittags oder in den edleren Varianten perfekt für ein schickes Gourmet Dinner. Idealerweise probiert man ein kaltes Gericht wie Ceviche, Causa Tataki oder die Maki Roll Acevichado und ein warmes Gericht wie Quinoa Atamalada, Kakuni
(18h lang gekochtes Schweinefleisch) und Arroz con Mariscos (Reis mit Meeresfrüchten), um die Fülle an Aromen und Techniken am besten kennenzulernen.