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Nikkei. La gastronomía japonesa y peruana dialogan

Nikkei. Japanese and Peruvian cuisine in dialogue, exploring the unique fusion called Nikkei cuisine, is the first book in the Bullipedia collection dedicated to a specialist topic. The result of extensive research by the Peruvian graphic designer and chef María José García Miró, and applying the Sapiens methodology – devised by Ferran Adrià and the elBullifoundation team – to analyse this culinary style in depth. Supervision and further contributions to the development of this work have been carried out by Ferran Adrià and his team.


448 pages

230 x 330 mm

Hard cover

ISBN: 978-84-09-08867-6

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This work examines the specific characteristics of Nikkei cuisine, illustrating why it has become so in vogue despite not being particularly well known.


Through the use of images and concept maps to facilitate understanding, the book investigates whether Nikkei cuisine belongs to popular cuisine or if it can be conceived of as culinary art. Amongst numerous other themes explored, we look at who the pioneers of this cuisine are, what place it occupies culturally, how it is perceived in the East and how this gastronomic dialogue between Japan and Peru came about.


The book deals with the history of the cuisine, its lexicon, the products and tools used, the specific techniques that aided its development, and the final elaborations that we can savour. Nikkei also introduces the reader to the gastronomic experience of the cuisine and to all the different elements that comprise it, such as the smells, the flavours, the decoration and ambience of the setting, the music and presentation of the dishes, along with the rapport of  waiters with the diners. All these elements, allied to the gastronomic experience itself, produce a unique sensation.


The final objective of this work is to analyse the current success of this cuisine, to examine and arrive at a clear idea of what Nikkei is.


“The dialogue between Japanese and Peruvian cuisine. When this dialogue takes place outside these two countries, it sometimes invites a contribution from others.”

In this section is a short summary of each chapter of the book

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What is the Sapiens of Nikkei cuisine? Why does the book have this title? This book aims to analyse all aspects of the concept of Nikkei, looking first at the inspiration behind the cuisine… its soul. A clear understanding of the cuisine can be gained through examining first principles, the reason we have decided to […]



What is Nikkei cuisine? And what is a Nikkei restaurant? In this chapter, we have created a lexicon of the terms relevant to this book and necessary to understand the differences between Nikkei cuisine and high end Nikkei restaurants. Once we have laid the foundations, we map the historical factors between Japan and Peru that […]



What are the products involved? What are the techniques, the tools and the processes? One of the most important chapters of the book, given that we look in depth at the different classifications according to Sapiens. It enables us to systematically explore the information and give order and sense to it. This system of grouping […]



What is the culinary offer of a Nikkei fine dining restaurant? What kind of experience is it? Discussing a subject is one of the best ways of getting to know it. For this reason, we reproduce a series of imaginary conversations in which we explore the gastronomic offer and the experience of eating in a […]



What dishes do Nikkei cooks make in the present day? How do they prepare them? In this section we present recipes from a number of Nikkei cooks selected for this book and some from other non-Nikkei cooks who nevertheless prepare this type of cuisine. To enable us to transcribe them and follow a coherent order, […]



What other books examine Nikkei cooking? What information is contained in each one? As you finish this book we offer you other options to continue investigating this cuisine. You can find out more about Nikkei cuisine or simply draw comparisons from the material we have provided. In the books we recommend, you will find cross-references […]

A unique cuisine born from the marriage of cultures: at the end of the 19th century Japanese immigrants arrived in Peru and thanks to the intermixing of ingredients and customs a new gastronomic style was born. Around 1980, this fusion was formalised with the coining of the term Nikkei. María José García Miró, cook and designer, investigates the evidence and determines what Nikkei cuisine is and just how fruitful this culinary marriage has been. The sixth volume of Bullipedia and another fine addition to any bookshelf.

Pau Arenós - La cocina de los valientes

Now Bullipedia publishes (via RBA) this excellent volume about the fusion between Japanese and Peruvian cuisine that has brought us so much gustatory pleasure. This work, which follows the Sapiens method, examines the evolution of this culinary style and then focuses on those who created it – Minoru Kunigami, Rosita Yimura, Augusto Kawe, Nobuyuki MatsuhishaNobu’ – and those who continue to prepare it with the greatest care – Mitsuharu Tsumura ‘Micha’, Diego Oka, Luis Arévalo and Albert Adrià, investigating in depth its ingredients and recipes. Indispensable.

7 Canibales - Pilar Sala

This work enables the reader to find out the specifics of Nikkei cuisine… a culinary style that has turned into a world-wide trend whilst being largely unknown. Accompanied by images and concept maps to aid understanding, the volume investigates whether Nikkei cuisine belongs to popular cuisine or if it can be conceived of as culinary art.  Amongst numerous other themes explored, it also looks at who the pioneers of this cuisine are, what place it occupies culturally, how it is perceived in the East and how this gastronomic dialogue between Japan and Peru came about.

The cook and the Wine