The renowned chefs Toshiro Konishi and Rafael Schiaffino will join world-famous Nobu Matsuhisa in Tokyo, to give a lecture and a cooking presentation at the Umami Information Center regarding the umami ingredients in Peruvian gastronomy.
Umami is considered as the fifth flavor that human sense of taste can perceive, besides sweet, salty, sour and acid: it is found in sea algae, as an example.
Konishi and Schiaffino will also join Matsuhisa to cook together at the latter’s restaurant, offering traditional Peruvian dishes during three nights: from May 27 to 29.
“There will be no fusion nor nikkei dishes. We are going classic: carapulcra, cebiche, causa, chupe de camarones, and lamb ribs with quenoa and anticuchos," said Konishi.
Schiaffino will also prepare pisco sour and his famous chilcanos made with anisette and chicha morada, as well as pisco punch.
(Photo: El Comercio)
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