Japanese Peruvian food is this year’s big thing!

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Lemon and chilli to get us going

 

Well, it is in this household, thanks to a great couple of hours on a course at Divertimenti just before Christmas. I’d never heard of Japanese Peruvian food and, being an out of towner, then couldn’t reel off 3 Peruvian restaurants I’d eaten at.

All the Londoners could.

Let’s face it, we haven’t even got a Wahaca yet in Nottingham. But I digress. We picked this because it was the course on the date nearest to MGGs birthday, not because we’d seen in Olive that Peruvian and Japanese Peruvian would be big in 2017.

Led by Fabricio Cano, this gave us an introduction to the cuisine, but with recipes that I’ll be making at home. Teriyaki sauce will be coming from a pan not a bottle in the future, apparently keeps well for a fortnight in the fridge. This time we converted it into a Peruvian teriyaki beef with stir fry vegetables, definitely one for a week day supper.

 

Beef teriyaki on the go

 

I loved doing the ceviche and the sushi rolls. I mean, look at the tuna we started with!

 

Some serious tuna going on

 

Being in the Midlands fish this fresh is a little more difficult to come by, but I would definitely do this if I was passing a good fishmongers.

 

Tiradito Nikkei

 

We did a salmon ceviche maki alongside the tuna dishes, all amazing. Fabricio talked about lots the techniques of ceviche, how long to leave it for, even down to things like ditching the middle of the red onions for ceviche as the flavour is too strong.

 

Ceviche Nikkei

 

MGG and I both loved making the gyoza, and were pretty impressed with our pleating. We could have just polished off the plate of these, and will be making these soon.

 

Pork gyoza, pleated by us

 

I loved this as a course, there were 7 of us on it, everything was really well organised, and the pace was great. Sitting down to eat everything we’d cooked together was lovely too, helped along with some sake, a classic Chilcano de Pisco and some good wine. That was me, not MGG.

 

Peruvian Japanese lunch is served

 

This is not for you if you’re a bit shy, as you are essentially cooking in the middle of the lower shop floor, but that wasn’t a problem for us. I’d definitely look to go on other courses at Divertimenti, there’s everything from baking through Italian food, knife skills to Malaysian. Fabricio is teaching again in March, this time Peruvian street food.

Lovely to go on, reasonable from a cost perspective and a great range of subjects. The only downside is you’ve got to try and get through the Divertimenti shop without spending anything…! So tempting, so many things you never knew would help your cooking and baking!

 

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Helen Tarver

Collector of great gifts and fabulous food, mum, cake baker & eater, wine opener. I write about food and the gift of it in its many forms.

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