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You need more noodles in your life. Nikkei cuisine can make that happen.

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. Hot out there? These noodles will cool you right down. 

The fine and delicate Japanese somen noodles are flavored here with shredded chicken and a nutty sesame dressing to create a light and refreshing salad, perfect for a summer’s day. The flavored Japanese egg, known as ajitsuke tamago, can be made a day or two in advance and kept in the fridge; these eggs will give the dish a wow factor.

Reprinted with permission from Nikkei Cuisine