Cocina Nikkei
Publisher: Luitingh-Sijthoff
Japanese Sophistication and Peruvian Exuberance
One of the first cookbooks on an up-and-coming cuisine
Nikkei restaurants are springing up like mushrooms – and not without reason. Katinka Lansink Dodero immersed herself in the rich gastronomy and history of Peruvian-Japanese cuisine. Japanese immigrants brought their dishes and cooking techniques with them to Peru and prepared food with local ingredients, giving rise to new flavours. Katinka collected and created the most exquisite recipes and cooked alongside several chefs from well-known Nikkei families during her culinary trips to Peru. All recipes in Cocina Nikkei are easy to prepare with readily available ingredients. The result is a wonderful cookbook full of delicious fusion recipes and charming stories about the history of Nikkei cuisine.
Praise:
‘Katinka Lansink Dodero has Peruvian roots and previously wrote the cookbook Mi Casa Peru. Now she has travelled through Peru to fully immerse herself in Nikkei cuisine. The result is a journey of discovery that allows you to put the most refined dishes from this cuisine on the table at home.’ – De Morgen
‘It is fascinating reading material, and not only for lovers of (culinary) history. The recipes are a fine addition to all the stories and beautiful photographs.’ – Kookboeken NWZ
