Atún Nikkei

Country: Peru

Story: In 1889, Japanese workers, invited over by the promise of jobs, came to Peru on work contracts. They helped to farm and build the country’s economy. Many workers decided to stay in Peru, forming families, integrating with society, and especially where food was concerned. Nikkei is a cuisine that’s often mislabeled as fusion but it runs much deeper than that. These people opened businesses with the aim of catering for Peruvians. They opened in their homes and no one did Japanese cuisine – there wasn’t a market for it, they had to cook Peruvian food but they started to add their own little touches, like taking dishes normally served with meat and changing the base of the dish to fish. Japanese chefs couldn’t get all the ingredients they needed so they had to use, and be creative, with Peruvian ingredients. Nikkei is a cuisine that has grown with the culture, slowly evolving with new steps along the way.

Preparation: Leche de tigre and Tamarindo reduction is mixed together to form a sauce and then set aside. Separately, a salad is mixed together with Chayote, Pepino, Rabano and Orange Vinaigrette. To plate the sauce mixture, salad mixture, fresh diced tuna and cebollino is mixed together and placed into a mold to make a shape. Once the mold is removed, tajin is sprinkled on fried rice paper and placed on top of the tuna tower as a garnish.