Peruvian Sushi

So, my mom sent me this link from Living in Peru on a hot new sushi joint in Lima. This shouldn’t be surprising; in fact, it’s inevitable in Peru. You see, Peru has had massive populations of Chinese and Japanese Peruvians ever since the abolition of slavery in the 19th century. First Chinese and then Japanese workers came to the country, most of them settling in the cities after their labor contracts had ended. This history of migration has left its mark on Peruvian food, which often pulls from Chinese and Japanese ingredients and techniques.There’s an entire genre of Chinese-Peruvian cuisine called chifa (believed to be a corruption of Mandarin “chao fan” or “eat rice”). Similarly, the word for ginger in Peruvian Spanish is kión (from Cantonese) and the word for soya sauce is sillao (also from Cantonese). In fact, the image that I use for my banner (look up, look waaaay up!) is actually arroz chaufa, that is, “Cantonese fried rice,” Peruvian-style. Anyway, considering Peru’s long and intense tradition of making food with raw fish (i.e., ceviche), it should come as no surprise that Peru has developed it’s own style of sushi. I’ve heard that there’s a chain in North America, Sushi Samba, that is supposed to replicate this style, but my sister has tried both Limeña sushi and this other restaurant, and says it’s a pale imitation. I suppose a lot of that might have to do with the freshness of the fish…

Check out the article to read more on this.

2 Responses to “Peruvian Sushi”
  1. Peter says:

    I made something last week that reminds me of this. It was a semi-improvised little appetizer, something like a Japanese tostada. From the bottom up:

    “tortilla”: firm tofu, cut into thin slices about 3cm × 10cm × 0.5cm, dredged in flour and pan-fried to a golden crust
    avocado, thin slice
    shrimp, butterflied, cured ceviche-style in lemon juice for ~30 minutes, and patted dry
    cilantro leaf
    tiny blob of “soy sauce pudding,” Alinea-style (bring soy sauce briefly to a boil, dissolve agar agar, add more soy sauce, cool and refrigerate for a few hours to form a firm gel, then blend gel and push through chinois to form a pudding texture)

    It’s kind of silly and (to put it nicely) syncretic, but super fun. I think you’d like it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

<span>%d</span> bloggers like this: