What dishes do Nikkei cooks make in the present day? How do they prepare them?
In this section we present recipes from a number of Nikkei cooks selected for this book and some from other non-Nikkei cooks who nevertheless prepare this type of cuisine.
To enable us to transcribe them and follow a coherent order, we have organized them according to the products, techniques and tools required in their preparation, followed by the culinary procedure of the recipe. To see the recipes arranged in this way is a real pleasure.
At last it will be possible to reproduce dishes in the way that cooks of Nikkei cuisine in Peru and around the world are able to do.