Nikkei Cuisine: Japanese Food the South American Way

Nikkei Cuisine: Japanese Food the South American Way

At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new countryâ€™s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world â€“ Brazil and Peru.

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Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world â€“ including Pakta in Barcelona by Albert and Ferran Adria.

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Nikkei CuisineÂ is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.
Country USA
Manufacturer Jacqui Small
Binding Kindle Edition
ReleaseDate 2015-10-22
Format Kindle eBook

Country	USA
Manufacturer	Jacqui Small
Binding	Kindle Edition
ReleaseDate	2015-10-22
Format	Kindle eBook

Nikkei Cuisine: Japanese Food the South American Way

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