olive podcast: 10 things you need to know about Nikkei cuisine
In this week's episode, we interview Luiz Hara about Nikkei cuisine: the merging of Japanese cooking techniques with South American ingredients that is particular to Peru and Brazil
Author, food writer and supperclub host Luiz Hara talks us through 10 things you need to know about Nikkei cuisine – the merging of Japanese cooking techniques with South American ingredients that is particular to Peru and Brazil.
Check back next week to hear olive's drinks writer Hannah Guinness chat about alternative spirits to try, including Axia, derived from the resin of Greek mastic trees, and Baijiu, China's national drink and one of the most widely drunk spirits in the world.
Try Luiz Hara's recipes here:
Try this Nikkei version of a Mexican classic. Luiz Hara's prawn aguachile is aromatic with yuzu juice, with punchy, zingy notes from the green dressing. Serve with lotus root crisps for an impressive starter.
This classic Brazilian-Nikkei dish combines 'Yakiniku', which are Japanese grilled meats, with 'picanha', Brazil’s most loved cut of beef. The rich meat balances perfectly with an umami soy sauce, garlic and lime dressing.
Daigaku imo are deep-fried sweet potatoes coated in a sticky caramel sauce made of sugar, honey, soy sauce and a little butter. I like serving it with black sesame caramel ice cream for the contrast in temperature, texture and flavour. You will need an ice cream maker for this recipe.