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Brazil and Peru are two countries with vibrant, multinational food cultures, and Nikkei cuisine is no exception. A product of the Japanese diaspora, the Nikkei are ethnic Japanese who have lived in Latin America for generations. Their influence on Peruvian and Brazilian cooking resulted in a new kind of Asian food that is distinctly East Asian with South American twists, depending on the ingredients available over the years. Nikkei dishes have gained popularity in recent years, thanks to those like classically trained, Brazilian-born Japanese-Italian chef Luiz Hara, who continues to popularize this vibrant hybrid cuisine in London and just released a book of recipes. This crispy tostada hosts a wealth of traditional and modern Japanese ingredients.

A tostada is a crispy tortilla with various toppings. I had some great tostadas in Mexico’s Yucatan Peninsula a few years ago, where they were served most often with shredded chicken, refried beans, avocado, lettuce and soured cream. I loved them so much I could not wait to experiment when I got home and put my Nikkei stamp on them. I use sashimi tuna in this version, but salmon or other sushi-grade fish would also work well. This Nikkei tostada can be served as a colorful canapé, or as an all-in-one lunch dish. It should have vibrant flavours, be full of color and have a deliciously crunchy texture. The wasabi lemon cream is also an important touch, adding a refreshing acidity and a kick of heat. This tuna sashimi tostada has become a popular canape at my Japanese and Nikkei supper clubs in London.

Reprinted with permission from Nikkei Cuisine