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Nikkei food is characterized by its use of the wide variety of ingredients available to Peru. In 1980, this type of food became recognized and since then has been seen as a fusion of Japanese and Peruvian ingredients. Peruvian influences include some basic ingredients such as rocoto, which gives the spicy flavor, yellow aji or lemons. On the ...
The origins of Nikkei cuisine relied on the wide variety of fresh ingredients in Peru, the prosperous fishing industry of Peru, the Japanese know-how using fresh seafood, and adopting ceviche, which is the Peruvian flag dish, and Chifa dishes as well (fusion cuisine that came from the Chinese community in Peru). Japanese fusion dishes like ...
Nobuyuki "Nobu" Matsuhisa (松久 信幸 Matsuhisa Nobuyuki; born March 10, 1949) is a Japanese celebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients. His signature dish is black cod in miso. He has restaurants bearing his name in several countries.
Nobu Matsuhisa brought Peruvian sushi to the U.S. in 1987. Now Eduardo Chang and Diawa Wong have planted a flag for their own style of Nikkei sushi at their Long Beach restaurant.
Together, they opened Itamae, a Nikkei (Japanese-Peruvian cuisine) restaurant, in 2018, and its sushi offshoot, B-Side, one year later. Nando also runs Itamae AO, an omakase tasting room next door ...
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While living in Lima, Peru, Matsuhisa developed his signature style: melding Japanese techniques with Peruvian ingredients. [3] Nobu's famous signature dish is black cod with miso. [4] By 1997 the first Nobu opened outside of the United States, in London. [2] As of 2023, there are 56 restaurants worldwide. [5]
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