At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru.
Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert Adria. This stunningly photographed cookbook includes 100 Nikkei recipes, including 10 contributed recipes from top Nikkei chefs from around the world such as celebrated chefs Toshiro Konishi and Mitsuharu Tsumura ('Micha') from Peru, Tsuyoshi Murakami from Brazil, Jorge Munoz & Kioko Li of Pakta in Barcelona and Jordan Sclare & Michael Paul of Chotto Matte in London.
Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.
Born of Japanese and Italian parentage, LUIZ HARA was raised by his Nikkei family in São Paulo, Brazil, until the age of 19, when he moved to the UK. After working in the City of London for many years, he gave up a successful career in banking to pursue a completely different path and indulge his passion for food.
Luiz started The London Foodie blog in 2009 (regularly listed as one of the top 10 UK food blogs), then moved to Tokyo to research Japanese cuisine. He returned to London to train at Le Cordon Bleu, where he graduated with the Grande Diplôme in 2012. In the same year, he launched the hugely popular The London Foodie’s Supper Club, serving Japanese, Nikkei and French food – every event has sold out since it started.
Luiz enjoys a high profile in the UK and beyond. As a chef, food and travel writer, he has written for many national and overseas publications, and has travelled the world to discover and report on the latest international food trends. Luiz hosts regular Japanese and Nikkei cookery classes and culinary events.
In Nikkei Cuisine – Japanese Food the South American Way, Luiz shares the food of his childhood as well as the everyday dishes of the Nikkei community in South America. Within the pages of his book, you’ll find a selection of home-style dishes sitting side by side with those from top Nikkei restaurants around the world.
“Nikkei is one of the most exciting cuisines in the world right now. It’s heritage of migration and integration in society and through food should, in many ways, make it the cuisine of our times and in his book Luiz Hara has been able to gather some of the best recipes with many of the chefs who are leading this cuisine”.