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

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  • 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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  • Pastéis of chicken, cream cheese & green olives (page 22)

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

    • Categories: Fried doughs; Small plates - tapas, meze; Japanese; South American
    • Ingredients: chicken breasts; chicken bouillon powder; sunflower oil; onions; spring onions; dried oregano; tomato purée; limes; parsley; gyoza wrappers; cream cheese; green olives
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  • Ham, cheese & tomato pastéis (page 22)

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

    • Categories: Fried doughs; Small plates - tapas, meze; Japanese; South American
    • Ingredients: gyoza wrappers; mozzarella cheese; ham; tomatoes; dried oregano
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  • Shichimi pepper popcorn (page 24)

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

    • Categories: Small plates - tapas, meze; Japanese; South American; Vegetarian
    • Ingredients: shichimi; popcorn
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  • Hot wasabi popcorn (page 24)

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

    • Categories: Small plates - tapas, meze; Japanese; South American; Vegetarian
    • Ingredients: popcorn; wasabi salt
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  • Black sesame caramel popcorn (page 24)

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

    • Categories: Small plates - tapas, meze; Japanese; South American; Vegetarian
    • Ingredients: popcorn; caster sugar; toasted black sesame seeds
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  • Red miso popcorn (page 25)

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

    • Categories: Small plates - tapas, meze; Japanese; South American; Vegetarian
    • Ingredients: popcorn; red miso
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  • Matcha salt popcorn (page 25)

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

    • Categories: Small plates - tapas, meze; Japanese; South American; Vegetarian
    • Ingredients: popcorn; matcha salt
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  • Kouji fried chicken & renkon chips with a nanban dipping sauce (page 27)

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

    • Categories: Dips, spreads & salsas; Sauces for poultry; Small plates - tapas, meze; Japanese; South American
    • Ingredients: chicken thighs; shio koji; fresh ginger; soy sauce; limes; sunflower oil; white pepper; renkon; rice vinegar; Maldon salt; aonori flakes; red chillies
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  • Toshiro's daikon nimono niku: miso flavour (page 28)

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

    • Categories: Sauces, general; Small plates - tapas, meze; Japanese; Peruvian
    • Ingredients: daikon radishes; short grain rice; dashi; soy sauce; mirin; konbu; inaka miso; sake; egg yolks; jalapeño chiles; minced beef; spring onions; toasted sesame oil; yuzu kosho; yuzu
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  • Salt & sansho pepper squid (page 30)

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

    • Categories: Spice / herb blends & rubs; Sauces, general; Small plates - tapas, meze; Japanese; Brazilian
    • Ingredients: long red chillies; spring onions; sunflower oil; squid tubes; potato flour; toasted black sesame seeds; limes; sansho pepper; black peppercorns; Maldon salt
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  • Japanese rolled omelette, three ways: plain tamagoyaki & with crab & with foie gras (page 32)

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

    • Categories: Egg dishes; Small plates - tapas, meze; Japanese
    • Ingredients: eggs; instant dashi stock; mirin; caster sugar; light soy sauce; chives; white crabmeat; raw foie gras
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  • Scallops with black quinoa tabbouleh & candied kumquats (page 36)

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

    • Categories: Salads; Candy / sweets; Dressings & marinades; Appetizers / starters; Japanese; Peruvian
    • Ingredients: scallops with shells; sugar; glucose; kumquats; pistachio nuts; cachaça; black quinoa; parsley; mint; dill; spring onions; banana shallots; avocados; yuzu juice; red chillies; Maldon salt; shichimi; micro herbs
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  • Squid spaghetti with spicy miso Bolognese (Spaghetti alla Giapponese) (page 38)

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

    • Categories: Small plates - tapas, meze; Japanese; Brazilian
    • Ingredients: squid tubes; sake; brown miso; mirin; soy sauce; sesame oil; bamboo shoots; minced pork; Chinese chile soybean paste; eggs
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  • Deep-fried chicken nanban (page 41)

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

    • Categories: Small plates - tapas, meze; Japanese; South American
    • Ingredients: dashi; spring onions; soy sauce; rice vinegar; red chillies; dried red pepper flakes; carrots; celery; onions; fresh ginger; vegetable oil; chicken thighs; plain flour; toasted sesame seeds; baby coriander
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  • Causa of baby cuttlefish (page 42)

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

    • Categories: Sauces, general; Small plates - tapas, meze; Japanese; Peruvian; Spanish
    • Ingredients: aji amarillo chiles; potatoes; limes; oyster sauce; instant dashi stock; sesame oil; eggs; yuzu juice; soy sauce; olive oil; cuttlefish; mentaiko
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  • My Nikkei Hakata buns (page 44)

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

    • Categories: Chutneys, pickles & relishes; Sandwiches & burgers; Small plates - tapas, meze; Chinese; Japanese
    • Ingredients: pork belly; brown rice; dashi; sake; mirin; dark brown sugar; soy sauce; whole star anise; fresh ginger; iceberg lettuce; coriander leaves; spring onions; beni shoga; Taiwanese sandwich buns; rice vinegar; cucumbers; red chillies
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  • Fresh oysters, ponzu jelly & orange

    Fresh oysters, ponzu jelly & orange (page 46)

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

    • Categories: Canapés / hors d'oeuvre; Small plates - tapas, meze; Cooking for 1 or 2; Japanese; Peruvian
    • Ingredients: oysters; oranges; dashi; gelatine powder; soy sauce; limes
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  • Triple-cooked pork belly with a spicy sauce (page 49)

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

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Japanese; Brazilian
    • Ingredients: pork belly; garlic; fresh ginger; bay leaves; sunflower oil; coriander leaves; limes; soy sauce; rice vinegar; red chillies
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  • Nikkei 'surf & turf' sushi trio (page 52)

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

    • Categories: Rice dishes; Japanese; Peruvian
    • Ingredients: garlic; soy sauce; mirin; sake; sour cream; Japanese mayonnaise; aji amarillo paste; lemons; egg yolks; rice vinegar; sunflower oil; crispy chilli in oil; tobanjan; short grain rice; sushi seasoning; sushi grade salmon; raw foie gras; nori; sushi grade scallops; wasabi tobiko
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  • Salmon sushi, two ways (page 55)

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

    • Categories: Rice dishes; Japanese; South American
    • Ingredients: cooked sushi rice; garlic powder; rice vinegar; apple vinegar; malt vinegar; monosodium glutamate; Japanese mustard powder; instant dashi stock; egg yolks; sunflower oil; sour cream; wasabi paste; lemons; sushi grade salmon; spring onions; soy sauce; avocados; shiso leaves; sesame seeds; daikon radishes; kizami nori
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  • Tiradito of scallops & sea bass with samphire, dill & burnt cucumber & yuzu leche de tigre (page 56)

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

    • Categories: Japanese; Peruvian
    • Ingredients: cucumbers; sea bass; scallops; samphire; spring onions; fresh ginger; limes; yuzu juice; mirin; light soy sauce; dill; caster sugar; sesame oil; green chillies
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  • Tartare of tuna with fresh figs, masago caviar & foie gras (page 58)

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

    • Categories: Japanese; Brazilian
    • Ingredients: sushi grade tuna; fleur de sel; chives; figs; masago caviar; raw foie gras; sake; mirin; soy sauce; caster sugar
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  • California inside-out maki roll with crab, avocado, cucumber & tobiko eggs (page 60)

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

    • Categories: Rice dishes; Japanese; American
    • Ingredients: cooked sushi rice; nori; tobiko roe; wasabi paste; Japanese pickled ginger; soy sauce; Japanese mayonnaise; white crabmeat; cucumbers; avocados; rice vinegar
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  • Salmon sashimi the South American way with Nikkei leche de tigre & jalapeño salsa (page 64)

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

    • Categories: Main course; Japanese; South American
    • Ingredients: scallops; fresh ginger; instant dashi stock; limes; red chillies; Japanese mayonnaise; sushi grade salmon; shichimi; cucumbers; red jalapeño chillies; avocados; banana shallots; coriander leaves
    show

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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 Ltd
  • 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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