Nikkei cuisine was born as a result of a fusion between Japanese recipes and traditions, and Peruvian ingredients. The Japanese introduced new ingredients to the Peruvian cuisine such as miso, ginger, soy, wasabi and rice vinegar. They also integrated Peruvian ingredients such as aji or yellow pepper, Andes potatoes and corn. 

This fusion of the two cuisines did not happen overnight, but occured progressively. Today, Nikkei cuisine is constantly evolving.

We are proud to welcome you at Huracan and share this experience with you!