Meet Nikkei, the Bold, Colorful Mash-up of Peruvian and Japanese Cuisine

Jamie Feldmar

Dumplings filled with pork, shrimp, and cassava, served on aji amarillo and sweet potato purée. Ceviche laced with pineapple-ponzu sauce and scattered with almonds and yucca crisps. A maki roll topped with salsa criolla, an olive-Kewpie purée, and thinly sliced octopus. Meet the modern iterations of Nikkei cuisine, a centuries-old mash-up of Peruvian and Japanese food that’s more than a passing trend.