Every food lover should know what Nikkei is; its tradition goes a century back in time, and its history is exceptional. Nikkei cuisine is born from the miscegenation of Japanese and Peruvian cuisine. Despite being an ancient gastronomic trend, this cuisine has seduced many recognized chefs around the globe. It is worth talking about this food, its history, its importance, and what it makes it so popular and well valued. If you are not too familiar with Nikkei, here are some things you should know about it.
Peru always has something to offer when it comes to gastronomy; the goals of its cuisine has achieved an international level. Every dish has a reasonably necessary tradition and a long and exciting history. The combination of different cultures can bring many benefits to the cuisine of a country, and that is the case of Nikkei cuisine.
The name refers to the Japanese immigrants and all their descendants. There are specific ways to call them each depending on the position they occupy in their family tree. The term “Nikkei” is the most appropriate to name the Japanese immigrants and their descendants.
The Nikkei community in Peru has more than 120,000 people. This migration began in 1899 after the government of Peru authorized Japanese immigration after the peace, friendship, commerce, and navigation treaty between Peru and Japan. 790 Japanese arrived on the Peruvian coast that year to find new jobs despite coming from a country that was quickly developing. Soon this immigration allowed a combination of both cultures’ gastronomies, creating what we know today as Nikkei cuisine.
The Japanese immigrants retained their customs and were faithful to their culture (even today they still are), including their cuisine. However, as it’s the case in most countries where immigration of this type occurs, the sum of both cultures reverberated in the kitchen, thus causing a gastronomic blend that would lead to new dishes. Gastronomists and chefs from all over the world have decided that the term “Nikkei cuisine” must be explicitly applied in Peru. It could be said that Nikkei cuisine is Japanese-Peruvian cuisine.
Nikkei cuisine would bring new preparation techniques to some Peruvian dishes, as well as small variations of them. This was not until the end of the 70s, where Nikkei cuisine would begin to be seen in restaurants. Before this, that cuisine was maintained only in the domestic sphere. Today, with more than 100 years of tradition, Nikkei is well known worldwide and can delight even the most demanding palates.
As you can see, Nikkei cuisine has a history directly related to Peruvian cuisine. The relation between Japanese and Peruvian gastronomy is proof that two cultures can offer great things. If you haven’t tried Nikkei cuisine yet, you should do it. We promise you won’t be disappointed.
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