Nikkei Cuisine

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 country’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 – Brazil and Peru.


 


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 – including Pakta in Barcelona by Albert and Ferran Adria.


 


Nikkei Cuisine 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.

• The Japanese Larder:Bringing Japanese Ingredients into Your Everyday Cooking
• The Fire of Peru: Recipes and Stories from My Peruvian Kitchen
• The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
• The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider
• Robata: Japanese Home Grilling
• Junk Food Japan: Addictive Food from Kurobuta
• Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
• The Poke Cookbook: The Freshest Way to Eat Fish
• Rich Table: A Cookbook for Making Beautiful Meals at Home