This work examines the specific characteristics of Nikkei cuisine, illustrating why it has become so in vogue despite not being particularly well known.
Through the use of images and concept maps to facilitate understanding, the book investigates whether Nikkei cuisine belongs to popular cuisine or if it can be conceived of as culinary art. Amongst numerous other themes explored, we look at who the pioneers of this cuisine are, what place it occupies culturally, how it is perceived in the East and how this gastronomic dialogue between Japan and Peru came about.
The book deals with the history of the cuisine, its lexicon, the products and tools used, the specific techniques that aided its development, and the final elaborations that we can savour. Nikkei also introduces the reader to the gastronomic experience of the cuisine and to all the different elements that comprise it, such as the smells, the flavours, the decoration and ambience of the setting, the music and presentation of the dishes, along with the rapport of waiters with the diners. All these elements, allied to the gastronomic experience itself, produce a unique sensation.
The final objective of this work is to analyse the current success of this cuisine, to examine and arrive at a clear idea of what Nikkei is.
“The dialogue between Japanese and Peruvian cuisine. When this dialogue takes place outside these two countries, it sometimes invites a contribution from others.”
