Archive for Nobu

Craving for Comida Criolla

Posted in Cuisine & Dining, Cultural Scenes, Events, News, Lifestyle, Lima, Peru, Travel with tags , , , , , , on September 7, 2010 by Sustainability Guru

In celebration of MISTURA 2011, Peruvian Food Festival and Latin America’s biggest gastronomy event, I am reposting this blog entry about probably the best cuisine in the planet!

PROVECHO (bon appetit)!!!

 Each Latin American country has its own “Comida Criolla” (pronounced kri-o-ya) as the phrase which means “home-grown food” historically stems from native mixed with Hispanic flavors.

 For Peru, “Comida Criolla” is basically concentrated where the Spanish conquerors along with their native-African slaves have settled, followed by Chinese and Japanese migrants thus, “Comida Criolla Peruana” is essentially Andean-Spanish-Afro-Peruvian food with Chinese & Japanese influences. Talk about fusion and multitude of menus! Comida criolla peruana is popular mostly along the coast, especially in Lima and the Central region.

Peruvian Comida Criolla, are basically served with Salsa Criolla (julienne onions marinated in lime with chopped chilies) seasoned, topped or served with Peruvian  Aji Amarillo (yellow) or Rocotto– red chilies.

Tamales- corn dough wrapped in banana leaves

To start, typical breakfast fares are Tamales (corn dough seasoned with chilies, stuffed with olives, chicken or pork and wrapped in banana leaves), Humitas (the same as tamales, but wrapped instead in corn husks, with Andean cheese or  the sweet version, with manjar-caramel) Chicharron,  deep fried pork slices on country bread or Butifarra – pork ham sandwich – all served with Salsa Criolla.

Papa a la Huancaina, Peruvian Potato salad in chili-cheese sauce

Papa a la Huancaina, Peruvian Potato salad in chili-cheese sauce

Cold enticing entradas (appetizers) include the popular Peruvian potato salads, namely Papa a la Huancaina , Ocopa and Causa, of course the all-time favorite Ceviche or Tiradito and the classic salad of Solterito, mixed vegetable salad of fava beans, choclo serrano (Andean corn kernels), olives and fresh cheese with its light lime vinaigrette.

Causa, Peru's version of mashed potato

Causa, Peru’s sophisticated & scrumptious version of mashed potato

Anticucho by Chef Percy at the Embassy of Peru in Tokyo

For Hot Starters, popular preferences are Anticuchos (grilled skewered beef hearts) served with boiled potato, corn and chili sauces; Rocotto Relleno (chili red bell pepper stuffed with ground meat and topped with melted Queso Andino -Andean cheese) and Papa Rellena (meat stuffed mashed potato and deep fried like croquettes). During the long coastal winter (Fall, Winter and Spring all rolled in to one grey foggy cold season), savory soups such as Chupe de Camarones (Cray fish chowder), Sopa a la Criolla (angel hair soup in chili broth with ground meat) and Caldo de Gallina (chicken soup) are the favorites.

Arroz con Pollo at Miraflores Restaurant in Shibuya, Tokyo

Top main courses, are Aji de Gallina (shredded chicken in creamy yellow chili sauce), Seco de Pollo or Cabrito (chicken or baby goat meat in coriander green sauce) usually accompanied by Frijoles (boiled beans, almost pureed) and its variation, Arroz con Pollo o Pato (chicken or duck rice cooked in coriander sauce), Asado (beef stewed in tomato, chilies and red wine), Lomo Saltado (beef tenderloin tips sautéed in onions, tomatoes and chilies, with a dash of Chinese influenced-soy sauce). Carapulcra (dried potatoes in tomato-chili sauce), Cau cau (boiled tender tripe cooked in yellow chili sauce with chopped Huacatay-Andean mint herbs) and Olluquito con charqui (root veggie with bits of alpaca jerky).

Classic Peruvian desserts by Chef Percy: Mazamorra Morada, Arroz con leche & Alfajores

Delectable dessert choices are Suspiro a la Limeña (condensed milk, butter and cream pudding), Arroz con Leche (Rice porridge with milk, cinnamon & clove-pictured right), Mazamorra Morada (purple corn pudding with pineapple and prunes), Picarrones (sweet potato and pumpkin paste formed in rings, deep fried similar to doughnuts and served with syrup or honey), Alfajores, Peruvian pastry with manjar-caramel, Milhojas, layered pastry crisps also with manjar and the classic ice creams in a variety of indigenous flavors – Lucuma, Chirimoya, Guanabana, Coca, Purple Corn or Algarrobina.

Suspiro a la Limeña

Suspiro a la Limeña

In Lima, relish the most authentic and excellent Comida Criolla at Restaurante Jose Antonio in San Isidro, Señorio de Sulco in Miraflores fronting the Pacific Ocean, Manos Morenas in the bohemian district of Barranco and  Gaston formerly, Casa Hacienda Moreyra, an impressive hacienda house in San Isidro. Then, there’s the touristy Rosa Nautica is famed for its unique setting right on the ocean, however, lately inclined for groups and events. Cafés like Mango’s and Café-café in Larco Mar Mall also serve superb Comida Criolla.

With Peruvian Top Chefs- Toshiro Konishi, the NOBU & Miguel Schiaffino

 

In Tokyo, Japan, Miraflores serves authentic Peruvian cuisine with branches in Shibuya & Daikanyama, while NOBU in Tokyo, co-owned by Robert de Niro, serves Nikkei dishes, Japanese with a touch of Peru in some of its entries such as Tiradito and Anticucho. New kids on the Harajuku block include Bepocah, and in Tokyo Midtown area, Nazca.

 

 

Travel to Peru and savor exquisite world class Peruvian cuisine in our Dream Trip to Peru by Inkaterra. For more information and bookings, visit our Society for Sustainable Tourism & Development Inc. website or contact SSTDI.

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Los Dioses de la Cocina del Perú – the Gods of Peruvian Cuisine came down to Tokyo

Posted in Cuisine & Dining, Cultural Scenes, Events, News, Lifestyle, Sustainable Events, Travel with tags , , , , , , on May 31, 2010 by Sustainability Guru

Peruvian chef Pedro Miguel Schiaffino and Japanese, Toshiro Konishi visited Tokyo for a series of unique gastronomical experience for Tokyoites. One activity was a seminar held at the Umami Information Center for a group of Japanese chefs about the secrets of Peruvian cuisine.

The chefs talked about typical Peruvian ingredients such as papa seca or dried potatoes, (which I prepare almost weekly as “Carapulcra” here at home in Tokyo), different types of Peruvian chili peppers, and combined with Paiche, which complements with the Japanese concept of umami, the “fifth taste”.

PERUVIAN INGREDIENTS

Schiaffino, of Malabar restaurant and Executive Chef for M/V Aqua Expeditions (Amazon River Luxury Cruise), said that this experience in Japan definitely affects the way he looks at food and create new dishes.  He would also like to think that the Japanese would try to adapt Peruvian ingredients to their kitchen.  On a side note, we are fortunate to have a Peruvian grocery here in Tokyo, Kyodai, where I can get all my authentic ingredients any time.

TOSHI’S EXPERIENCE

Toshiro Konishi of Toshiro’s Sushi Bar, said before about a hundred experts and gastronomy professionals, that for him, the flavors, ingredients, the Peruvian food and his own Nikkei cooking experience are results of the fusion of Peruvian and Japanese cuisine.

PERUVIAN FLAVORS IN NOBU

Toshiro, Schiaffino and world renowned Japanese chef, Nobuyuki Matsuhisa, (the famed NOBU, who originally started his cooking career in Peru), prepared a special degustation of nine seasons to a sell-out crowd of eager Japanese patrons.

The dishes prepared included Carapulca (Dried Potato Stew), Concha Maca (Greenshells in Maca), Ceviche, Causa con Chalaca (potato salad), Chupe de Camarones (shrimp chowder), Costillas de Cordero con Quinua (Rack of Lamb with Quinua) y Anticuchos (Skewered marinated beef heart barbecue style).

In addition, Schiaffino offered the best of his bar, which was featured in the ‘top ten’ Food and Wine magazine, and the Japanese were able to try his signature Pisco Sour, aperitif such as Chilcano de Anis, Chicha and Pisco Punch.

EMBASSY HOSTED LUNCH FOR THE GODS

The Embassy of Peru in Japan hosted the 3 famous chefs to a Peruvian lunch prepared by our very own in-house Chef, Percy Bustamante, who is also featured in the book, “Los Dioses de la Cocina del Peru” (The gods of Peruvian Cuisine) which was launched by Nobu himself in Lima, Peru last February. The coffee table recipe book presents Peru’s top chefs with their signature dish recipes and translated in Japanese, obviously with the Nippon market in mind.

I have been lucky to be here in Tokyo and never have to miss Peruvian food, as they were expertly and authentically prepared by our beloved chef, Percy every so often during functions.  I was blessed with Chef Percy as my principal food buying guide when I first arrived in Tokyo; he brought me to Tokyo’s markets and stores, so I had my first insider knowledge where to buy what!

I was extremely lucky to be in the company of the gods of Peruvian Cuisine relishing Comida Criolla Peruana once again. In Tokyo, Japan, Miraflores serves authentic Peruvian cuisine with branches in Shibuya & Daikanyama, while NOBU in Tokyo, co-owned by Robert de Niro, serves Nikkei dishes, Japanese with a touch of Peru in some of its entries such as Tiradito and Anticucho.

(Source: News feed from Peru Mucho Gusto Facebook page).