If you love intense flavors and unexpected combinations, Nikkei ceviche is for you. A unique blend of Japanese technique and Peruvian seasoning that will make you see ceviche with different eyes.

Come to Ronda 14 and be surprised!

Ceviche, a dish with centuries of history

Before talking about Nikkei ceviche, it is interesting to know the origin of traditional ceviche. This dish, an icon of Peruvian gastronomy, has roots that go back more than 2,000 years, when pre-Inca cultures already marinated fish with acidic fruit juices.

With the arrival of the Spaniards in the 16th century, lemon was introduced to the region and began to be used to marinate fish, giving rise to ceviche as we know it today. However, the evolution of this dish did not end there.

With the arrival of Japanese immigrants to Peru at the end of the 19th century, ceviche was transformed once again, integrating Japanese ingredients and techniques to give life to a new version: the Nikkei ceviche.

Origins of Nikkei cuisine

At the end of the 19th century, thousands of Japanese immigrants arrived in Peru in search of new opportunities. When they did not find the traditional ingredients of their homeland, they began to experiment with local products, adapting their culinary techniques without losing their essence. Thus was born Nikkei cuisine, an authentic fusion that unites Japanese precision with the vibrant flavors of Peru.

Fun fact: Nikkei ceviche and the concept of “raw” in Japanese cuisine.

In Japanese culture, raw fish is a key part of gastronomy, as evidenced by sushi and sashimi. However, Peruvians have a different way of consuming it, as their ceviche has always been marinated with citrus, which lightly cooks the fish.

Nikkei ceviche fuses both visions, maintaining the freshness of the fish but with a more subtle marinated touch, thanks to the combination of soy, ginger and citrus. This cultural difference is what gives Nikkei ceviche its own identity.

What is ceviche nikkei?

Nikkei ceviche is one of the most emblematic creations of this fusion. Traditionally, Peruvian ceviche is made with fresh fish marinated in lemon juice, accompanied by onion, chili and cilantro.

In the Nikkei version, Japanese elements such as soy sauce, ginger and sesame oil are incorporated, adding new nuances of flavor and aroma to the classic dish.

How to prepare an authentic nikkei ceviche

To enjoy a perfect Nikkei ceviche, the secret lies in the freshness of the fish and the balance of flavors. Here is an easy recipe to try at home:

Ingredients:

• 200 g fresh fish (tuna or salmon), cut in cubes
• 1/4 cup soy sauce
• Juice of 2 lemons
• 1 teaspoon of grated fresh ginger
• 1 teaspoon sesame oil
• 1/2 red onion, finely chopped
• 1 aji limo or red chili bell pepper, seeded and chopped
• Chopped fresh cilantro to taste
• Salt and pepper to taste

Preparation:

1. In a bowl, mix the soy sauce, lime juice, ginger and sesame oil.
2. Add the cubes of fresh fish and mix gently so that they are well impregnated with the marinade.
3. Stir in the onion, chili and cilantro and stir again.
4. Let stand in the refrigerator for 10 minutes for the flavors to meld.
5. Adjust salt and pepper before serving.

Accompany with cooked sweet potato, Peruvian corn or avocado for extra texture and contrast.

The Nikkei gastronomic experience at Ronda 14

Nikkei cuisine is proof that gastronomy has no limits. Its ability to blend cultures, ingredients and techniques makes it one of the most fascinating experiences for the palate.

At Ronda 14, we have made this fusion our identity. From ceviches to sushi and tiraditos, each dish is made with fresh ingredients and the perfect balance of flavors.

If you haven’t tried Nikkei ceviche yet, this is the perfect time. Visit us in Avilés, Madrid, Pozuelo or Málaga and experience the authentic Nikkei fusion.

¡Reserve your table and let yourself be surprised!

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La entrada Ceviche nikkei: the fusion of Peruvian and Japanese cuisine se publicó primero en Ronda 14.

Are you passionate about Asian cuisine and want to surprise your friends with a delicious dish? Gyozas are a perfect option to taste exquisite flavors and easy to prepare.

In Ronda 14 we tell you how to prepare them in a quick and easy way. Dare!

Choose the right ingredients

Gyozas are one of the most representative dishes of Asian cuisine, especially Japanese. Its origin, although Japanese, has spread throughout Asia and the world, adapting to different variants. These small delicacies of stuffed and steamed or fried dough are perfect as an appetizer or even as a main dish.

First and foremost, make sure you use the right ingredients. Gyozas have a tasty filling, so the quality of the products you use will really make the difference.

Here are the basic ingredients for the most traditional stuffing:

• Minced pork (you can use chicken or veal if you prefer an alternative)
• Finely chopped cabbage (this is the ingredient that provides freshness and texture)
• Chopped garlic Grated fresh ginger
• Chives or green onions
• Soy sauce, sesame oil and salt to taste
• Gyoza peel (you can find it in Asian grocery stores or use wonton wafers as an alternative)

The filling is quite flexible, so you can adapt it to your tastes, adding other ingredients such as mushrooms or even tofu if you prefer a vegetarian option.

Prepare the filling

One of the keys to good gyozas is to avoid making the filling too liquid, as this will cause the dough to break easily. The first thing to do is to drain the chopped cabbage well. You can do this by placing it in a colander with salt and letting it sit for about 10-15 minutes to release excess water.

Then squeeze it well to remove the remaining moisture. In a large bowl, mix the ground beef with the cabbage, garlic, ginger, scallions and sauces. Be sure to mix everything well, and taste the mixture to adjust the flavor with more soy sauce or an extra touch of ginger if desired.

The result should be a wet mixture, but not excessively so.

Stuff the gyozas

Now that you have the filling ready, it’s time to form the gyozas. Place the dough wafers on a flat surface and place a small amount of filling in the center of each one. Don’t use too much filling, as it can be difficult to seal them properly and they may break during cooking.

With your finger dipped in water, wet the edge of the dough to make it stick easily. Then, fold the wafer in half to form a half moon, and start making folds on one of the edges to seal it properly. The key is to make the folds firmly but without overdoing it, so that the gyoza is tightly sealed but does not break when baked.

If you have never made gyozas before, don’t worry, you will practice and they will come out better and better!

Time to cook them

Gyozas can be cooked in several ways, but the most traditional is the two-stage cooking: first steamed and then fried to get a crispy exterior. Here’s how to do it:

Steaming: heat a large non-stick frying pan with a little sesame oil. Place the gyozas in the pan, making sure they do not touch each other.

• Cook for 2-3 minutes until the base is golden brown.
• Add water to steam: pour a little water into the pan, enough to cover the bottom, and cover with a lid. Let them steam for about 5-7 minutes. This will cook the filling well without making the dough too soft.
• Brown them: once the water has evaporated, remove the lid and let the gyozas fry for 2-3 minutes more until they are nice and crispy underneath. If you prefer a lighter version, you can choose to just steam them, which will make them more delicate and juicy.
• But if you like your gyozas crispy, feel free to follow the double cooking technique.

The final touch: the sauce

There is nothing like a good sauce to accompany gyozas.

The traditional dipping sauce is very easy to prepare and consists of mixing:

• Soy sauce Rice vinegar (if you don’t have it, white vinegar can be used)
• A touch of sesame oil
• A little chopped garlic or red chili if you like more intense flavors

Simply mix these ingredients to taste and serve in small bowls. Some people also add a little sugar to balance the acidity of the vinegar.

Any extra tips?

1. Experiment with the filling: you can try variations on the filling, adding ingredients such as seafood, chicken or even vegetables for a vegetarian option.
2. Homemade dough: if you dare to make your own dough, the taste will be even more authentic. Mix wheat flour, water and salt to form a soft and pliable dough.
3. Refrigeration: if you prepare a lot of gyozas, you can store them in the freezer before cooking. This way, you will have gyozas ready to fry or steam at any time.

Homemade gyozas are a great way to experiment with Asian cuisine in your own home. With simple ingredients and a little practice, you can enjoy delicious gyozas. Plus, they’re perfect for sharing at a meal with friends or family.

Dare to try this recipe and surprise your loved ones with a delicious dish!

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La entrada How to prepare good Gyozas? se publicó primero en Ronda 14.

La mejor forma de maridar los platos de la cocina nikkei

A tiradito with a good white wine? Nikkei sushi with sake? Fresh, intense and delicious, Nikkei cuisine has flavors that deserve the ideal accompaniment.

Discover the best options for pairing and enjoy this gastronomic fusion to the fullest.

What makes Nikkei cuisine unique?

Before entering the world of food pairing, it is important to understand what makes Nikkei cuisine unique. Its dishes stand out for fresh and acidic flavors, such as the citrus found in tiger’s milk, umami touches from ingredients such as soy and miso, and sweet and spicy notes that balance the whole.

In addition, ingredients such as raw fish, yellow chili and seaweed add texture and flavor that require care in the choice of beverages.

To get it right, the pairing must enhance these flavors without overshadowing them. The key is to find drinks that complement the characteristic contrasts of Nikkei cuisine, creating a harmonious experience in every bite and sip.

Wines: versatile allies for Nikkei cuisine

Wine is one of the most popular choices for pairing this cuisine, but not just any bottle will do. Here are some recommendations that never fail:

• Fresh and aromatic white wines: opt for varieties such as sauvignon blanc or riesling. These wines, with their acidity and citrus notes, harmonize perfectly with dishes such as nikkei ceviches or tiraditos. They highlight the freshness of fish and balance the acidic flavors of citrus fruits.
• Dry sparkling wines: a cava or prosecco can be the ideal choice for a Nikkei menu. Its bubbles and acidity cut the fat of richer dishes, such as tuna tataki with creamy sauces or lomo saltado with chili.
• Light and fruity reds: if you prefer red wine, opt for a pinot noir or a young grenache. Their low tannin content makes them ideal to accompany dishes with delicate ingredients such as raw fish or tofu, preventing the wine flavor from overwhelming the dish.

Beers for pairing with refreshing touches

Beer is another fantastic option, especially if you prefer something more casual but equally delicious. Look for beers that are not too bitter or heavy, as they could overpower the flavors of the dish:

• Lager beers: a Japanese lager or a light pilsner will perfectly complement the freshness of ceviches and tiraditos, thanks to its mild character and palate-cleansing ability.
• Wheat beers: If you are going to enjoy more spicy dishes, such as a nikkei maki with aji amarillo, a wheat beer will be ideal. Its silky texture and citrus notes balance the spiciness and bring out the flavors.
• Light craft beers: If you like to experiment, look for a pale ale with tropical notes or a sour beer. Both will bring a unique dimension to pairing with Nikkei dishes.

Sake and pisco: the stars of nikkei pairing

We cannot talk about Nikkei cuisine without mentioning two of its most representative drinks: sake and pisco. Each one has its own magic when it comes to accompanying this type of dishes.

• Sake: dry and slightly fruity sake is a perfect companion for Nikkei sushi, nigiris and raw fish dishes. Its versatility and balance enhance the flavors of the dish without competing with them. If you’re looking for something special, try a sparkling sake for starters.
• Pisco: as a great protagonist of Peruvian culture, pisco is ideal for pairing with dishes that include chili, citrus and seafood. A pisco sour is a classic choice, but you can also opt for lighter versions, such as chilcano, to balance more intense dishes.

Play with cocktails for a unique experience

If you want to give a creative touch to the pairing, cocktails can be an excellent option:

• Margaritas and mojitos: ideal to accompany ceviches and tiraditos, thanks to their citric and refreshing notes.
• Gin tonics with exotic touches: adding a twist of ginger, coriander or yuzu to your gin and tonic can create a surprising combination with Nikkei dishes.
• Japanese whisky: for more intense dishes, such as Nikkei-style meats, a smooth and balanced Japanese whisky may be the perfect choice.

Enjoy the perfect balance

Pairing with Nikkei cuisine is an art that consists of seeking balance, freshness and harmony between the dish and the beverage. Experiment with these combinations and adjust according to your palate.

And if you want to live a unique experience that combines the best of Peruvian, Japanese and Asturian cuisine, we invite you to discover Ronda 14. In our restaurants, each dish is a celebration of flavors, creativity and product.

Do you dare to try it? Cheers and bon appetit!

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• Cocina Nikkei

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La entrada The best way to pair nikkei cuisine dishes se publicó primero en Ronda 14.

Japan, China and Peru in a single dish: this is how Nikkei and Chifa cuisine were born. Discover what makes them so special.

Would you like to try them?

What is Nikkei cuisine?

Nikkei cuisine is born from the combination of Japanese gastronomy with Peruvian flavors and techniques. This culinary style emerged at the end of the 19th century, when Japanese immigrants arrived in Peru in search of opportunities. In this new environment, the Japanese adapted their traditional recipes using local ingredients, which gave rise to a unique cuisine, fresh and full of nuances.

In Nikkei cuisine, ingredients from the sea are the protagonists. Dishes such as the Nikkei tiradito or the famous sushi with yellow chili reflect this fusion. It is also characterized by a balance between sweet, salty and spicy flavors, with a strong respect for traditional Japanese techniques. The result? An explosion of flavors that respects the essence of both cultures.

What is chifa cuisine?

On the other hand, chifa cuisine represents the fusion between Chinese and Peruvian gastronomy. This style also emerged in Peru, but in this case with the arrival of Chinese immigrants, mainly from Canton, in the mid-19th century. These immigrants brought with them techniques such as wok stir-frying andadapted their recipes with Peruvian ingredients, giving life to a vibrant and varied cuisine.

Among the most popular dishes in chifa cuisine are chicken chaufa and tallarin saltado, which combine Peruvian elements such as chili and Chinese soy sauce. Unlike Nikkei, chifa cuisine places more emphasis on carbohydrates such as rice and noodles, and has a more intense flavor, thanks to the use of spices and sauces.

4 Main differences between nikkei and chifa cuisine

Although both cuisines were born in Peru and combine Asian influences with local traditions, their differences are clear:

Cultural origin

Nikkei cuisine has Japanese roots, while Chifa cuisine comes from the Chinese tradition. This is reflected not only in the ingredients, but also in the preparation and presentation techniques.

Main ingredients

In Nikkei cuisine,fish and seafood take center stage. Chifa cuisine, on the other hand, is dominated by ingredients such as rice, noodles, meats and vegetables, always stir-fried in a wok.

Culinary techniques

Nikkei is known for its meticulousness, inspired by Japanese precision. Raw cutting and techniques such as marinating are widely used. Chifa cuisine, on the other hand, relies on quick sautéing and the use of high heat to maintain the flavor and texture of the ingredients.

4. Predominant flavors

While Nikkei cuisine is characterized by more delicate and balanced flavors, Chifa is robust and spicy, with sweet and sour and salty combinations.

Gastronomic experience: Which one to try first?

Deciding between Nikkei and Chifa cuisine depends on what you are looking for. If you love seafood and are attracted to fresh and sophisticated flavors, Nikkei cuisine is for you. On the other hand, if you prefer intense flavors, hot dishes and combinations full of texture, then Chifa cuisine will make you fall in love.

Both cuisines are a sample of the power of cultural fusion, and each has its own magic. The good news is that you don’t have to choose just one; you can enjoy both and discover how these Asian traditions have left their mark on Peru.

Fusion as a bridge between cultures

Nikkei and Chifa cuisine are a celebration of cultural fusion at its best. Restaurants like Ronda 14, remind us that a good dish can be much more than food: it is an experience that connects origins, flavors and emotions.

If you are looking for something unique, let yourself be surprised by this delicious mix of traditions.

What are you waiting for?Book now!

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La entrada Differences between Nikkei and Chifa cuisine se publicó primero en Ronda 14.

Nikkei cuisine not only mixes ingredients, but also unites cultures and traditions to create something extraordinary. This fusion between Japan and Peru has given rise to dishes that conquer those who try them. Do you want to know which are the most representative? We tell you about them below.

Ceviche nikkei: freshness and tradition with a Japanese twist

Nikkei ceviche is one of the most iconic dishes of this cuisine. Instead of being limited to the traditional Peruvian recipe, the Japanese touch transforms it into a unique experience. The fish is sliced thinly, almost like sashimi, and paired with a mixture of citrus, soy and other ingredients that provide a delicate balance between acid and salt. The combination of these flavors, together with the texture of the raw fish, achieves a dish that is fresh and bold, respecting Peruvian tradition but with a clear Japanese influence.

The seasonings, which usually include aji limo or rocoto, enhance the flavor of the fish and add that characteristic spicy touch. At the same time, the use of products such as miso or yuzu adds nuances that elevate the experience to a whole new level. This ceviche is a true example of what Nikkei cuisine represents: the ability to reinvent the familiar without losing its essence.

Tiradito nikkei: the Japanese brother of ceviche

Although at first glance it may seem similar to ceviche, Nikkei tiradito has its own personality. In this dish, the fish is cut into thin slices, sashimi-style, and bathed in a sauce that, unlike ceviche, does not include onion. Here, Japanese ingredients such as sesame oil, soy and dashi play a crucial role, providing an umami flavor that enriches the preparation.

Nikkei tiradito is a clear reflection of the Japanese influence on Peruvian cuisine, where the presentation is taken care of in detail and the flavors are balanced to create a visually attractive and delicious dish. It is a perfect choice for those looking for something different, with a subtle balance between the traditional and the modern.

Nikkei sushi and makis: a Peruvian twist on Japanese classics

The Nikkei sushi and makis have also earned an important place in this culinary fusion. Unlike traditional sushi, Nikkei cuisine incorporates Peruvian ingredients that provide an explosion of flavors. For example, it is common to find sushi filled with aji amarillo, grilled octopus or even causa limeña. This combination of Peruvian products and Japanese techniques results in unique pieces of sushi, which surprise for their creativity and how they manage to capture the essence of both worlds.

The Nikkei makis, in particular, stand out for their unusual ingredients, such as avocado, rocoto or quinoa, which are perfectly integrated with the rice and fish, creating a gastronomic experience full of contrasts.

Anticuchos nikkei: a Japanese twist on a Peruvian classic

Nikkei anticuchos are another dish that masterfully fuses the best of both cuisines. Traditional Peruvian anticuchos, usually made with beef heart, are reinvented by adding Japanese marinades with ingredients such as miso or teriyaki sauce. The result is a dish full of flavor and textures, where each bite reveals the complexity of Nikkei cuisine.

In addition, it is common for these anticuchos to be accompanied with typical Japanese garnishes, such as rice with seaweed or sweet potato puree, which gives a unique and different touch to this emblematic dish.

Nikkei cuisine with its own character: the proposal of Ronda 14

At Ronda 14, the art of Nikkei cuisine is translated into dishes with an unmistakable personality. Under the direction of Mario Céspedes, we have managed to fuse the best of the Asturian pantry with Japanese and Peruvian tradition, creating a culinary experience that celebrates the diversity of flavors and the passion for gastronomy. We invite you to discover a menu dedicated to enjoyment, where each dish has a story to tell.

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La entrada Most representative dishes of Nikkei cuisine se publicó primero en Ronda 14.

Cocina Nikkei. El origen de la cocina fusión peruano-japonesa

Nikkei cuisine is one of those gastronomic wonders that surprises and conquers anyone who tries it. It is not just a combination of flavors; it is an authentic fusion between the culinary traditions of Japan and Peru that results in something completely unique.

If you have ever heard of this cuisine or have had the opportunity to enjoy it in a restaurant, you will know that each dish has its own story to tell.

And if you haven’t tried it yet, get ready to discover one of the most interesting and tasty experiences you can imagine.

Origin of Nikkei cuisine

The history of Nikkei cuisine begins at the end of the 19th century, when thousands of Japanese immigrants arrived in Peru. They brought with them their customs, their culture and, of course, their way of cooking. However, when they arrived, they found a very different reality: the Japanese ingredients they used on a daily basis were not available in Peru.

The Japanese began to adapt to local ingredients, such as chili peppers, potatoes and the different fish offered by the Pacific Ocean, but without losing their traditional culinary techniques.

It is in this adaptation that Nikkei cuisine was born, a perfect blend of the fresh and vibrant ingredients of Peruvian cuisine, with the precision and respect for flavors that characterizes Japanese gastronomy. Since then, this fusion has evolved to become one of the most loved and recognized cuisines in the world.

Fresh ingredients and traditional techniques

What makes Nikkei cuisine special is how it combines the best of both worlds. At Ronda 14for example, the freshness of Peruvian ingredients is mixed with Japanese preparation techniques, resulting in dishes full of flavor and impeccable presentation. Imagine a tiradito, that Peruvian dish of raw fish, but marinated with touches of soy sauce, ginger and chili. What we get is a fresh, citrusy bite with the umami that only Japanese cuisine can provide.

One of the key ingredients in Nikkei cuisine is fish. Peru, with its rich marine biodiversity, is the ideal place for Nikkei chefs to experiment and create new dishes. Instead of using traditional Japanese fish such as tuna or salmon, Nikkei chefs have learned to work with local species, taking fusion to a whole new level.

Nikkei dishes not to be missed

If you dare to explore Nikkei cuisine, here are some dishes you can’t miss:

Tiradito Nikkei: this is one of the most representative dishes of fusion cuisine. It consists of thin slices of raw fish marinated in a mixture of citrus and soy sauce, with a touch of ginger and chili. It is a dish that stands out for its freshness and for that explosion of flavors that combines the best of both cuisines.

Gunkan Nikkei: G unkan, traditionally Japanese, has been reinterpreted by Nikkei chefs to create something new. At Ronda 14, they prepare it with fresh ingredients, such as olive octopus or fish tartar, which give a different and delicious touch to every bite.

3. Sushi Nikkei: here sushi becomes a true work of art. The rice base remains faithful to the Japanese tradition, but the ingredients are completely Peruvian: aji amarillo, rocoto, local fish and even tropical fruits that make each piece of sushi have a unique flavor.

Innovation and tradition: the essence of Nikkei cuisine

What makes Nikkei cuisine so special is how it stays true to Japanese traditions, but at the same time dares to innovate. The precision in the cuts, the care in the presentation, everything is reminiscent of Japanese cuisine, but the flavors and the intensity of the ingredients take you straight to Peru.

It’s not just a question of technique, but of how two very different cultures can come together to create something entirely new. Every dish in Nikkei cuisine is a small story of that fusion, and every bite is an opportunity to experience the union of these two fascinating worlds.

Dare to try Nikkei cuisine!

If you haven’t tried Nikkei cuisine yet, Ronda 14 is the perfect place to start. It is not just a restaurant, it is a space where Japanese tradition and Peruvian passion meet to offer you an unforgettable culinary experience. Each dish is designed to surprise you, for you to discover new flavors and, with every bite, to make you feel that you are traveling between two cultures that, although they are thousands of kilometers apart, manage to meet at the table.

Next time you’re looking for a different dining experience, treat yourself to Nikkei cuisine. We assure you it will be much more than just a meal; it will be a celebration of flavors, cultures and innovation that you won’t want to miss.

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• Cocina Nikkei

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La entrada Nikkei cuisine. The origin of Peruvian-Japanese fusion cuisine. se publicó primero en Ronda 14.