#nikkeicuisine Instagram Photos & Videos

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  • exquisitemedia - exquisitemedia @exquisitemedia 1 day ago
  • Happy Monday and have a good lunch everyone!

Try the great combination of Peruvian and Japanese cuisines at @henshinjakarta 
There are plenty of hearty dishes to try at Henshin, including the Picado Asado, a slow-cooked short rib with teriyaki sauce and onsen egg, Levener Sashimi, Hotate Futomaki and many more.- Read more at http://exquisite-taste-magazine.com/henshin-2/

henshinjakarta.com Happy Monday and have a good lunch everyone! Try the great combination of Peruvian and Japanese cuisines at @henshinjakarta There are plenty of hearty dishes to try at Henshin, including the Picado Asado, a slow-cooked short rib with teriyaki sauce and onsen egg, Levener Sashimi, Hotate Futomaki and many more.- Read more at http://exquisite-taste-magazine.com/henshin-2/ henshinjakarta.com
  • Happy Monday and have a good lunch everyone! Try the great combination of Peruvian and Japanese cuisines at @henshinjakarta There are plenty of hearty dishes to try at Henshin, including the Picado Asado, a slow-cooked short rib with teriyaki sauce and onsen egg, Levener Sashimi, Hotate Futomaki and many more.- Read more at http://exquisite-taste-magazine.com/henshin-2/ henshinjakarta.com
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  • strawberriesandnuts - 🌼Василиса🌼 @strawberriesandnuts 1 day ago
  • About last night‘s amazing dinner🤩😍 @mercado_vienna one of my favourite restaurants in Vienna👌🏻 we had the tropical ceviche with fish, prawns and sweet potato, the chili glazed chicken wings, the amazing tuna truffle roll and salmon batayaki maki as appetizers 👌🏻 for the main course we had the misoyaki salmon with cauliflower puree 😍👌🏻and for the desserts the matcha cake with chocolate mousse 🍵🍰🍫, coconut tapioca pudding 🥥and a sorbet variation with mango, banana and chocolate 🍦😍👌🏻 About last night‘s amazing dinner🤩😍 @mercado_vienna one of my favourite restaurants in Vienna👌🏻 we had the tropical ceviche with fish, prawns and sweet potato, the chili glazed chicken wings, the amazing tuna truffle roll and salmon batayaki maki as appetizers 👌🏻 for the main course we had the misoyaki salmon with cauliflower puree 😍👌🏻and for the desserts the matcha cake with chocolate mousse 🍵🍰🍫, coconut tapioca pudding 🥥and a sorbet variation with mango, banana and chocolate 🍦😍👌🏻
  • About last night‘s amazing dinner🤩😍 @mercado_vienna one of my favourite restaurants in Vienna👌🏻 we had the tropical ceviche with fish, prawns and sweet potato, the chili glazed chicken wings, the amazing tuna truffle roll and salmon batayaki maki as appetizers 👌🏻 for the main course we had the misoyaki salmon with cauliflower puree 😍👌🏻and for the desserts the matcha cake with chocolate mousse 🍵🍰🍫, coconut tapioca pudding 🥥and a sorbet variation with mango, banana and chocolate 🍦😍👌🏻
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  • monita_sen - Monita | Wordsmith | Food @monita_sen 1 day ago
  • Japanese-Peruvian style black sesame dressing and it's delicious!

Sugar Snaps, French Beans & Carrots in Toasted Black Sesame Dressing, is a recipe from 'Nikkei - Japanese Food the South American Way', by Luiz Hara @thelondonfoodie.

The star ingredients of toasted black sesame seeds and mirin is something I wouldn't think about combining, and that's the beauty of exploring cultures. There's universes yet to discover.

A refreshing, crisp vegetable side with a nutty dressing with four ingredients, this takes minutes to make and served at room temperature.

This is why I love cookbooks and food literature, though I'm a confident cook and don't rely on scripted recipes to take me to delicious, I take as much pleasure from broadening my understanding of food and culture, as much as I enjoy the ceremony of eating.

More than that, it's about exercising the human capacity to fall in love, over, and over.

In 'Nikkei' by Luiz Hara, also the author of the more recent cookbook, 'The Japanese Larder', was the first I learned of the Japanese immigrant experience in Peru and Brazil.

Nikkei isn't a cuisine invented for the fanciful pleasure of glamour spots touting "fusion", willy-nilly. This is food of a people harmonizing and remixing with what's available, while remaining faithful to their roots.

The Japanese diaspora of immigrants and their descendants are refered to as Nikkeijin or Nikkei, many of whom mostly reside in Brazil.

This cookbook speaks beautifully of the tenacious immigrant spirit of dreams, adaptation and the gift of agricultural expertise to a new homeland.

Luiz Hara is cultural guide, historian, and chef who achieves that rare gift of educating the home cook with both exciting flavours and stories of his people.

I can't believe that an accidental video viewing on Wafu pasta has culminated into a fury of sparks at the House of Sen. That video brought me to looking up more things 'Japanese' and their stories of food culture.

I don't follow food trends, for I am the boss of my sauce. What I follow is my hunger for more than the well appraised and known. This is definitely more and I do recommend you check out these delicious recipes. Japanese-Peruvian style black sesame dressing and it's delicious! Sugar Snaps, French Beans & Carrots in Toasted Black Sesame Dressing, is a recipe from 'Nikkei - Japanese Food the South American Way', by Luiz Hara @thelondonfoodie. The star ingredients of toasted black sesame seeds and mirin is something I wouldn't think about combining, and that's the beauty of exploring cultures. There's universes yet to discover. A refreshing, crisp vegetable side with a nutty dressing with four ingredients, this takes minutes to make and served at room temperature. This is why I love cookbooks and food literature, though I'm a confident cook and don't rely on scripted recipes to take me to delicious, I take as much pleasure from broadening my understanding of food and culture, as much as I enjoy the ceremony of eating. More than that, it's about exercising the human capacity to fall in love, over, and over. In 'Nikkei' by Luiz Hara, also the author of the more recent cookbook, 'The Japanese Larder', was the first I learned of the Japanese immigrant experience in Peru and Brazil. Nikkei isn't a cuisine invented for the fanciful pleasure of glamour spots touting "fusion", willy-nilly. This is food of a people harmonizing and remixing with what's available, while remaining faithful to their roots. The Japanese diaspora of immigrants and their descendants are refered to as Nikkeijin or Nikkei, many of whom mostly reside in Brazil. This cookbook speaks beautifully of the tenacious immigrant spirit of dreams, adaptation and the gift of agricultural expertise to a new homeland. Luiz Hara is cultural guide, historian, and chef who achieves that rare gift of educating the home cook with both exciting flavours and stories of his people. I can't believe that an accidental video viewing on Wafu pasta has culminated into a fury of sparks at the House of Sen. That video brought me to looking up more things 'Japanese' and their stories of food culture. I don't follow food trends, for I am the boss of my sauce. What I follow is my hunger for more than the well appraised and known. This is definitely more and I do recommend you check out these delicious recipes.
  • Japanese-Peruvian style black sesame dressing and it's delicious! Sugar Snaps, French Beans & Carrots in Toasted Black Sesame Dressing, is a recipe from 'Nikkei - Japanese Food the South American Way', by Luiz Hara @thelondonfoodie. The star ingredients of toasted black sesame seeds and mirin is something I wouldn't think about combining, and that's the beauty of exploring cultures. There's universes yet to discover. A refreshing, crisp vegetable side with a nutty dressing with four ingredients, this takes minutes to make and served at room temperature. This is why I love cookbooks and food literature, though I'm a confident cook and don't rely on scripted recipes to take me to delicious, I take as much pleasure from broadening my understanding of food and culture, as much as I enjoy the ceremony of eating. More than that, it's about exercising the human capacity to fall in love, over, and over. In 'Nikkei' by Luiz Hara, also the author of the more recent cookbook, 'The Japanese Larder', was the first I learned of the Japanese immigrant experience in Peru and Brazil. Nikkei isn't a cuisine invented for the fanciful pleasure of glamour spots touting "fusion", willy-nilly. This is food of a people harmonizing and remixing with what's available, while remaining faithful to their roots. The Japanese diaspora of immigrants and their descendants are refered to as Nikkeijin or Nikkei, many of whom mostly reside in Brazil. This cookbook speaks beautifully of the tenacious immigrant spirit of dreams, adaptation and the gift of agricultural expertise to a new homeland. Luiz Hara is cultural guide, historian, and chef who achieves that rare gift of educating the home cook with both exciting flavours and stories of his people. I can't believe that an accidental video viewing on Wafu pasta has culminated into a fury of sparks at the House of Sen. That video brought me to looking up more things 'Japanese' and their stories of food culture. I don't follow food trends, for I am the boss of my sauce. What I follow is my hunger for more than the well appraised and known. This is definitely more and I do recommend you check out these delicious recipes.
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