Cocina Nikkei is the new cookbook by Katinka Lansink Dodero. Nikkei cuisine combines colorful Peruvian cuisine with sophisticated Japanese cuisine. The cookbook is full of travel stories and surprising fusion dishes.

Peruvian-Japanese fusion cuisine, cocina Nikkei, full of seafood and delicious salsas, is the culinary highlight of major world cities. Nikkei restaurants are springing up like mushrooms - and not without reason. Katinka Lansink Dodero delved into the rich gastronomy and history of this cuisine. Japanese immigrants brought their dishes and cooking techniques and prepared them with available ingredients, which led to delicious new flavors. Think of mouth-watering dishes like ceviches, tapioca with scallops, tiradito, maki acevichado, pulpo al olivo, salsas and, of course, pisco sour. Katinka collected and created the most refined recipes and cooked alongside several chefs from Nikkei families during her culinary trips to Peru. As in Mi casa Peru, all recipes are easy to prepare with readily available ingredients. The result: a beautiful cookbook full of delicious fusion recipes and atmospheric stories, with a thorough examination of a cuisine that until recently was undiscovered in the Netherlands.

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Order here the book in combination with some of the ingredients you find in the cookbook. And cross the first ingredients off your shopping list.