Nikkei Cuisine: Japanese Food the South American Way by Luiz Hara

  • Boneless short-rib sliders with foie gras & kimchi mayo

    Boneless short-rib sliders with foie gras & kimchi mayo (page 20)

    from Nikkei Cuisine: Japanese Food the South American Way Nikkei Cuisine by Luiz Hara

    • Categories: Sandwiches & burgers; Small plates - tapas, meze; Japanese; South American
    • Ingredients: dashi; sake; soy sauce; mirin; brown sugar; garlic; whole star anise; red chiles; daikon radishes; short grain rice; boneless beef short ribs; carrots; onions; chestnuts; mangetout; raw foie gras; kimchi; Japanese mayonnaise; shichimi; brioche buns; iceberg lettuce; spring onions
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Reviews about this book

  • Cook Sister!

    ...Luiz has included a section...about the history of Japanese people in South America and the story of how Nikkei cuisine developed.

    Full review

  • Gourmet Chick

    Nikkei Cuisine draws on Luiz’s Brazilian/Japanese heritage...this cookbook is a great way of uncovering this fresh and vibrant way of cooking and eating.

    Full review

  • Kavey Eats

    The book is his personal collection of over 100 recipes...and family favourites and contributions from Japanese and Nikkei chefs...as well as the many recipes Luiz has developed himself.

    Full review
  • ISBN 10 1910254207
  • ISBN 13 9781910254202
  • Published Oct 22 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Aurum Press
  • Imprint Jacqui Small LLP

Publishers Text

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.

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