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Nikkei cuisine, a fusion of Peruvian and Japanese gastronomy, is one of the most powerful legacies of our miscegenation. Oriental techniques and inputs were combined
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Talking about Japanese culture is immersing yourself in a civilization as ancient as it is patriarchal. Far from causing a break, these characteristics continued with
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Mitsuharu Tsumura became a young promise of Peruvian cuisine at the age of 28. His success came early: the discipline he learned in Japan, the
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of salmon, tuna, octopus and prawns, accompanied by a crispy baguette bread. Impossible to resist this craving for the sea and Peruvian flavors, fusions and
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When Coco Tomita and Renato Kanashiro met in the classrooms of Colegio La Unión, they had no idea that many years later they would build
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