Cofounders of Shizen Barra Nikkei and Founder of Sutorito Maketto (Lima, Perú)

Coco Tomita, Mayra Flores and Javier Miyasato


What's included?

  • 2h 20 min HD video
  • 11 recipes 
  • 19 lessons
  • Recipe Book
  • Course Certificate

SpanishEnglish, Spanish, Italian, French, German, Portuguese


Watch Intro Video
Presentation

Nikkei Cuisine

Nikkei is the term used for all Japanese emigrants and their descendants. In Peru, the Nikkei community is a community with a lot of history and a strong cultural influence.

In recent years we have seen Nikkei cuisine become a trend in Peruvian cuisine around the world. This combination of Peruvian and Japanese flavors is irresistible to any palate.

Tiraditos, makis acevichados, gunkan and ceviches nikkei, are all delicious dishes that exist thanks to this fusion of cultures.

This course is presented by 3 talented chefs; each one will teach us to apply Japanese techniques to Peruvian ingredients, and create dishes that will surprise everyone.

cut salmon, soy sauce and nori sheets
What you'll learn

Nikkei cuisine from the perspective of three talented chefs

You will learn to master your knife and understand how to cut fish perfectly. You will also discover a total of 13 sauces that will enrich your preparations.

Coco Tomita will demonstrate how to make the shari (sushi rice) that will serve as the basis to make three preparations. Coco will share tips for washing, cooking, cooling, and seasoning the rice, and will show you how to handle it like an itamae.

With Mayra you will discover fresh starters inspired by the north and mountains of Peru.

Javier will share some of his most successful recipes with us, including his adaptation of a traditional fish kamaboko: prawn kamaboko with a condensed milk and dashi sauce. You will see how to cook it two ways: steamed and fried. You will also discover how he prepares buttered scallops, roast "ponja", and marinated salmon. 


Who is it for?

Professional and amateur chefs, and lovers of fusion cuisine, who want to explore  techniques and ingredients from Peruvian-Japanese culture.


Recommended equipment 

Instruments or materials suggested in some of the recipes (not essential for the course):

  • Rice cooker
  • Strainer
  • Tap water diffuser
  • Makisu (bamboo mat)
  • Blow torch
  • Yanagiba
  • Japanese knife (or knife with the edge on only one side of the blade)

Instructor

Chef and co-founder of Shizen Barra Nikkei restaurant (Lima, Perú)

Coco Tomita

Coco Tomita Naganamine is chef and co-founder of Shizen Barra Nikkei, a restaurant in Lima that handles modern Japanese and Peruvian techniques with the philosophy of conveying experiences, passion and feeling. His taste for food came from his grandmother, whose cuisine was a homemade mixture of Peruvian and Japanese cuisine. He studied Restaurant Management and Administration at Le Cordon Bleu Peru and currently has more than ten years of experience specializing in Nikkei Cuisine. Coco has worked in different restaurants and has traveled to promote Nikkei cuisine, both in Peru, and internationally. He has also taught cooking classes at the Argentine Institute of Gastronomy, at Urban Kitchen in Peru and at Cocina Lab. Since 2020 he has been teaching classes at the Pontifical Catholic University of Peru. He has attended food fairs, has cooked on television, and in other restaurants as a guest, and has undertaken various trips as part of his continuous learning about the world of cooking. Coco's territory is the sea and the port, or more specifically, the markets where the little-known marine species that he seeks to discover arrive.

Chef and co-founder of Shizen Barra Nikkei restaurant (Lima, Peru)

Mayra Flores

Mayra Flores is chef and co-founder of Shizen Barra Nikkei, a restaurant in Lima that gains more followers every day due to its innovative proposal. She comes from the city of Piura. Her interest in her cooking began at a very young age. She learned northern and Peruvian recipes under the influence of her grandmother, her mother and her aunt. Mayra has been cooking since she was 19 years old. She left law school after two years, to study and dedicate herself fully to gastronomy instead. She began her Gastronomic career at Le Cordon Bleu and finished it at the D ’Gallia Gastronomic Institute. She alternated her studies with practical restaurant experience. Later, she traveled to different parts of Peru to learn more about her culture and to consolidate a new Nikkei concept. She has developed unique flavors by incorporating Japanese techniques into her experience. Her first restaurant, Shizen Barra Nikkei, is a project that explores the flavors and textures of this cuisine, together with chefs Renato Kanashiro and Jorge Tomita. Their aim is to reinvigorate the Nikkei tradition by bringing it closer to the flavors and products of northern Peru.

Co-founder of "BAO?" (Lima, Peru)

Javier Miyasato

Javier Miyasato is a gastronomic entrepreneur and empirical chef. He comes from a family originally from the island of Okinawa, that pays tribute to food. He studied Business Administration and Marketing at the Universidad del Pacífico, but left to pursue his true calling; cooking. His first encounter in a kitchen was as an assistant photographer and from that moment his passion became his work. He then served as gastronomic director at Amoramar in Barranco. After a short time he was hired to develop new culinary businesses, and also take charge of the gastronomic proposal and lead an entire team. He directed the projects of Amor de Lima in Chorrillos and Café de Lima in Miraflores. Today he is one of the owners and creators of BAO?, an oriental muffin restaurant inspired by Asian street food, and Sutorito Maketto, “street food” with a clear influence from Japanese street cuisine.

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