Como Sur | South American Gastronomy

All posts tagged #nikkei

Mitsuharu Tsumura Has You Covered For Easter Dinner (ES)

By Patrick Hieger

[A Comer Pescado Peru]

[A Comer Pescado Peru]

It’s likely that with Easter just around the corner, you’ve already made dinner plans that most likely involve pig in some fashion. However, if you’re tired of the hog on a stick with an apple stuffed in its mouth, acclaimed chef and owner Mitsuharu Tsumura of Maido in Lima, Peru, has a different option for you. Drawing upon his heavy Nikkei leanings, as well as some classic Peruvian cooking, Micha, as he’s lovingly known, has come up with a dish that’s as easy to make as it is delicious to eat. Chaufa criolla con chicharron de pejerey might sound complicated, but it’s as easy as fried rice with fried fish. Dress that up with a tangy onion mixture, and you’ve got yourself an unforgettable Sunday dinner. Provecho!

Albert Adriá’s Nikkei Hotspot Pakta Gets A Michelin Star (ES)

By Patrick Hieger

[El Comercio]

[El Comercio]

Now that Michelin season is in full swing, news of plenty of new stars and more than a few shocks and surprises are coming out all over the world.  Yesterday it was Spain’s turn for the 2015 guide, and Albert Adría, no stranger to stars or continued fame even since the closing of elBulli, added another to his collection when Pakta, his homage to Peru’s Nikkei cuisine, received its first Michelin star.  Pakta is headed by Jorgé Muñoz, a native Peruvian who’s been with the restaurant since its opening last year.

Both Albert and Ferran Adriá have been outspoken in their love and fascination with Peruvian cuisine, and reviews of the restaurant have been nothing but positive in Pakta’s first year.  The Michelin inspector’s comments said Pakta is “A space with an informal urban environment where current design and a few Peruvian details comingle.  Nikkei cuisine with handcrafted touches.”  That’s another Michelin star for Peru. 

Two Legit Pop-Ups Hit Lima This Month (ES)

By Patrick Hieger

If you’re tired of set menus and four walls and want to shake up your dining out routine, it’s going to be a good month in Lima.  Later this month, Lima’s two leading pop-up groups, Lima Pop Up and IS Creative Kitchen, each have dinners planned, and both look incredible.

10710894_768628476509406_7316154155615020709_nNikkei Attack | Lima Pop-Up
On Saturday, November 15, Lima Pop-Up founder Ricardo Laca will bring chefs Alonso Arakaki and Coco Tomita together for a one-night-only Nikkei showdown.  Each chef will cook their version of five different dishes, giving diners 10 different courses of Peru’s most famous fusion cuisine.  Reservations can be made by emailing mariacarmelapestana@gmail.com or calling 991 139 909.  Only 60 seats are available, so be sure and reserve soon.

caperucitaCaperucita Feroz | IS Creative Kitchen
Two weeks later, from the same team who has done a balcony brunch and a Japanese-style street food pop-up, IS Creative Kitchen will present Caperucita Feroz, a culinary take on the tales of the Brothers Grimm.  Guests will receive five courses, a welcome cocktail, and wines with each course.  Reservations can be purchased here, at up to a 30% discount, if purchased in advance.  Dinner takes place on Saturday, November 29.

 

 

Watch Mitsuharu Tsumura and Toshiro Konishi Talk Nikkei (ES)

By Patrick Hieger

[Vice / Munchies]

[Vice / Munchies]

Vice‘s food wing Munchies is going full Peru this week, with stories about cuisine from around the country, the two-part Being Frank filmed with some of the country’s best chefs, and now a detailed look inside the world of Nikkei cuisine, with two of the genre’s leading chefs.  Watch as Mitsuharu Tsumura, of the beloved Maido, and Toshiro Konishi, one of Nikkei’s “founding fathers” of sorts, talk about the cuisine’s origins, and what it means for Peruvian cuisine on the whole. Nikkei is as much an incredible story as it is a mouthwatering genre of cuisine that is a true fusion of the two of the world’s greatest cuisines. Be forewarned, though, this video will make you hungrier than a plate of MSG.

Watch Chotto Matte’s Jordan Sclare Cook Nikkei In London (ES)

By Patrick Hieger

[Crane.TV]

[Crane.TV]

Although chefs like Virgilio Martínez and Martin Morales have brought the bold, acidic flavors of Peruvian ceviche to the London dining scene, that’s not the only facet of the country’s cuisine that’s making waves in the British capital.  Chotto Matte is a Nikkei-focused restaurant in the heart of London led by chef Jordan Sclare.  As one of the early pioneers in bringing a different facet of Peru’s cuisine to the UK, Chotto Matte has quickly became a favorite among locals and travelers to the city alike.  In this video, watch Sclare talk a little bit about Nikkei cuisine, then prepare tempura prawns in huacatay sauce.  If you can’t be at Mistura all next week, you can bring some of the Peruvian flavors home.

Talking Nikkei With Maido’s Mitsuharu Tsumura

By Maribel Rivero

[Maido]

[Maido]

“I am Nikkei,” Mitsuharu Tsumaura, most often referred to as Micha, tells me simply, explaining the meaning of Nikkei.  He’s a person of Japanese descent, brought up in a different country, in this case Peru.  Micha agrees with Ferran Adria’s summation of Nikkei in his cookbook, Nikkei es Peru.

“We are talking about a person from a given culture, one who was born and raised surrounded by another culture, which later becomes his own, a person who has the freedom and talent to create a combination between the cuisines of his two countries, blending them into a single style. Peruvian cuisine has so many facets of complexity that the average person experiencing the food of Peru may not understand.”

It Doesn’t Get More Nikkei Than This: 16 Courses At Lima’s Maido

By Patrick Hieger

[Patrick Hieger]

[Patrick Hieger]

Because of plates like ceviche, ají de gallina, lechón sandwiches, quinoa, and so much more, Peruvian food has quickly become the next great food that is, literally, on the tip of everyone’s tongue.  With a wealth of produce that can be found nowhere else in the world, biodiversity that spans five extremely different regions, and a whole slew of cooks that are putting it all together in world-class meals, Peru has it all.  What’s more?  They’re only getting started.  As diners across the United States and Europe get accustomed to the country’s classic flavors, there’s still an entire wing of Peru’s cuisine that’s just waiting to explode–Nikkei. 

[photo: Luxury Travel Magazine]

Watch Nobu Matsuhisa Talk Peruvian Cuisine, Amongst Other Things

[photo: Luxury Travel Magazine]

[photo: Luxury Travel Magazine]

According to world-renowned, Japanese chef Nobu Matsuhisa, he was once thanked by the Peruvian president for bringing Peruvian cuisine to the masses.  While those masses may be wealthy, famous, and capable of getting a seat, they are masses nonetheless and Nikkei cuisine does play a large part in the chef’s success.  In this interview with Steve Dolinsky, watch chef Nobu Matsuhisa talk history, training chefs, Nikkei, fusion, and bluefin tuna.  Dolinsky even mentions the growing popularity of Peruvian cuisine, put forth by such restaurants as Gastón Acurio’s new, wildly acclaimed Tanta in Chicago, as well as Ricardo Zarate’s Mo-Chica in Los Angeles.  Matsuhisa may not represent the vanguard of Peruvian cuisine anymore, but his influence on the trend invading the world is undeniable.  [via Steve Dolinsky]