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Peru is a country with a rich culture and diverse culinary traditions reflecting indigenous, Spanish and other immigrant influences. Peruvian cuisine is one of the most innovative and flavorful in the world. And is known as one of the best culinary destinations in the world.
The South American country has enormous ecological diversity. Due to the different climates, different types of produce grow. And the emphasis is on fresh, local ingredients. From fresh fish from the Pacific Ocean to the vegetables and herbs from the fertile valleys of the Andes Mountains.
One of the most unique aspects of Peruvian cuisine is the fusion of different culinary traditions. Immigrants from different parts of the world brought their eating habits and cultures to Peru. The result is a cuisine with mixed cultures, many different ingredients and different methods of preparation. Each region has its own dishes, based on traditions and local ingredients. It has the power to transform traditional dishes into modern cuisine.
Whether you are a fan of seafood, meat, vegetables or spices, you are sure to find a dish that will tantalize your taste buds and leave you wanting more!
Nikkei
Nikkei refers to the fusion cuisine that developed in Peru between Japanese and Peruvian cultures. The term "Nikkei" refers to people of Japanese descent living outside of Japan. In Peru, there is a large community of Nikkei people who brought their Japanese culinary traditions and ingredients, including soy sauce, ginger and seafood, which they incorporated into their Peruvian cuisine. Over time, Japanese immigrants began adapting their traditional dishes to local Peruvian ingredients, creating the unique fusion cuisine that blended the two cultures.
One of the most famous dishes from Nikkei cuisine is tiradito, which is similar to ceviche but with Japanese flavors such as soy sauce and ginger. Another popular dish is sushi with Peruvian sauces made from aji amarillo peppers, for example.
Nikkei cuisine has become increasingly popular in recent years and has spread beyond Peru to other countries, including the United States, Japan and also the Netherlands. The fusion of Japanese and Peruvian flavors has resulted in a unique and delicious culinary tradition that showcases the creativity and ingenuity of both cultures.
Chifa
The same thing happened with Chinese immigrants, leading to Chifa cuisine. This combines Peruvian ingredients with Chinese cooking techniques. For example, one of the most popular chifa dishes is arroz chaufa, which is similar to fried rice but with Peruvian ingredients such as ají amarillo peppers and cilantro.
Chili peppers, known in Peru as "ají," are an essential ingredient in Peruvian cuisine, adding heat and flavor to many dishes. Peruvian cuisine has a wide variety of chili peppers, from mild and fruity to extremely hot and spicy.
One of the most widely used chili peppers in Peruvian cuisine is the Aji Amarillo. The Aji Amarillo peppers are the edible gold of Peru and have a spicy, fruity, colorful and creamy flavor. In Peruvian cuisine, the Aji Amarillo, along with red onion and garlic, is part of the "holy trinity" and the basis of many dishes. The pepper is medium hot and is best known for its delicious fruity aromas, reminiscent of a peach. This pepper is often used in ceviche, sauces and stews.
Another popular pepper is the Rocoto, which is often used in spicy dishes such as Rocoto relleno, a stuffed pepper dish. And the Aji Limo pepper, a small, fruity and spicy pepper used in many dishes, including ceviche and stir-fries.
Peruvian cuisine also features dried peppers such as the Aji Panca, with a smoky, fruity flavor and mild spiciness. This pepper is often used in marinades, stews and sauces, and is a key ingredient in dishes such as anticuchos, grilled beef heart skewers.
Another popular dried chili pepper is the Aji Mirasol, the dried version of the Aji Amarillo. The Aji Mirasol is medium hot and is best known for its delicious fruity aromas, reminiscent of a peach. This makes the pepper delicious in ceviche, salsa verde or sauces.
One of the most popular Peruvian drinks is chicha morada, a purple-black drink that looks like blood. It is made from boiled purple corn, maíz morado, and is infused with pineapple and orange peels, cinnamon and cloves. Sugar and lime juice are often added. The non-alcoholic drink has a sweet, slightly tart flavor, and is often served with meals or as a refreshing drink on hot days.
Peru is also known for its delicious cocktails, such as the Pisco Sour. Pisco is the national drink of Peru and is made from grapes grown in coastal areas and distilled into a clear, colorless drink with a high alcohol content. Pisco has a strong, distinct flavor and is often drunk pure or used as a base for cocktails. For the Pisco Sour cocktail, mix the Pisco with lime juice, sugar, egg white and a bitter. It is a refreshing and spicy drink that is perfect for a night out or as an aperitif before a meal.
Katinka, of cevicheceviche, really knows all about Peruvian cuisine and was given this love by her parents and she has made this magical cuisine her home. With her brand cevicheceviche, she is putting Peruvian cuisine on the map in the Netherlands. Katinka is a culinary consultant, gives cooking workshops, develops Peruvian recipes for restaurants. And meanwhile she has also written two cookbooks, Mi Casa Peru, about Peruvian cuisine & Cocina Nikkei, about Peruvian-Japanese fusion cuisine. For more information and lots of recipes, order her cookbooks!
Katinka Lansink
Katinka Lansink
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Alf 4: Lima, Peru
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NPO
| Monday | from 8:00 a.m. to 5:00 p.m. |
|---|---|
| Tuesday | from 8:00 a.m. to 5:00 p.m. |
| Wednesday | from 8:00 a.m. to 5:00 p.m. |
| Thursday | from 8:00 a.m. to 5:00 p.m. |
| Friday | from 8:00 a.m. to 5:00 p.m. |
| Saturday | from 8:00 a.m. to 12:00 p.m. |
| Sunday | Closed |
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