Spicy and Umami: 100 Revolutionary Recipes of Nikkei Cuisine and the Explosive Fusion between Peru and Japan

What is Nikkei cuisine and why should you be interested in it?
Nikkei cuisine has revolutionized the world's culinary landscape by fusing the elegance and subtlety of Japan with the intensity and freshness of Peru. This book takes you straight to the heart of this blend and shows you how to prepare dishes that explode on the palate. The recipes range from classics such as Nikkei ceviche and tiradito to surprising innovations such as aji amarillo ice cream or anticuchos dipped in teriyaki. With 100 perfectly detailed recipes that will delight fusion food lovers, this book will become your ultimate guide to mastering Nikkei cuisine.

Looking for something new and exciting in the kitchen?
Imagine bringing the freshness of Peruvian ceviche to your table with the umami of Japanese miso. Or surprise your guests with makis that combine the best of sushi with the fruity spiciness of chili. In Hot and Umami, you will discover how ingredients from these two cultures can transform an everyday meal into an unforgettable culinary experience. This book is aimed at both passionate cooks and those who want to give their everyday recipes a bold twist.

More than recipes, an immersion in gastronomic fusion
The book doesn't just focus on recipes. With sections on the history of Nikkei cuisine, techniques and key ingredients, Spicy and Umami offers an in-depth tour of this explosive fusion. Learn how to make a perfect tiradito, how to pair intense flavors with drinks that enhance every bite, or how to use ancient Japanese techniques to create modern dishes that challenge the traditional. Each page is designed to get you passionate about Nikkei cooking, with practical tips and easy substitutions so you don't have to let the absence of an exotic ingredient hold you back.

Bold dishes and techniques that will enhance your cooking
Whether you are an experienced cook or an enthusiast at home, Seasoning and Umami offers you the opportunity to learn about and experiment with the flavors of Nikkei. Can you imagine a grilled octopus with rocoto and soy sauce that combines smoke and spiciness? How about a maki acevichado that combines the best of sushi with the explosiveness of ceviche? The 100 recipes are divided into categories ranging from fresh starters to strong main courses, with special sections for innovative dessertsand sauces that will transform any dish. Every recipe is an open door to new possibilities.

What you'll find in this book:

• 100 revolutionary recipes that combine the best of Japanese and Peruvian cuisine.
• Sections on key techniques, from the art of cutting sashimi to handling fire for the perfect Nikkei ceviche.
• An innovation chapter where you'll learn how to break the rules and create unconventional dishes, such as a tiradito with carbonated tiger's milk or octopus nigiri with pisco foam.
• Tips for perfect pairings with sake, craft beer and strong wines that enhance the flavor of Nikkei dishes.
• Easy substitutions for hard-to-find ingredients so you can always make these recipes without much effort.

Spicy and Umami is aimed at both curious cooks and experts looking for something new.