At the end of the nineteenth century in Japan, the rumor spread that a country called Peru somewhere on the opposite side of the earth was "full of gold”, with a mild climate, rich soil for farming and familiar dietary customs. In 1899, 800 contract workers, majority men arrived in Lima making Peru the first South American country to accept Japanese immigration. Despite hardships, wars and turmoil of two cultures uniting, we arrive at a time where Peruvians of Japanese descent is ever more common and food a tool of diplomacy between Japanese and Peruvians; anyway don’t call it a fusion.
 
Much of what we think of as Peruvian food has been touched and occasionally improved by Japanese cooking therefore the rise of Nikkei food is a blurred idea of Japanese cooking with Peruvian standards, this includes Ceviche, a staple dish of Peru consumed for over 2,000 years made from fresh raw fish. Once Peru was invaded by Spanish colonizers and conquistadores, Ceviche became a dish you would cook for hours until the poor fish became tasteless and dry. Since the migration of Japanese, fish dishes like Ceviche have been brought back to life and in modern times eaten as it should ancient times ago, cured in natural citrus juices.
 
Nikkei - A Japanese immigrant or a descendant thereof who is not a citizen of Japan. Commonly used in Japan to refer to people of Japanese ancestry that are living abroad as citizens of other countries.
 
Details 
porcelain soup bowls   2.75"H x 6"W