ALTHOUGH not many of us will get a chance to visit Peru we can still enjoy Peruvian cuisine albeit with Japanese influence at Mandarin Oriental’s Lord Jim’s during June 23-26, 2016 as Chef Diego Oka will be creating delicious dishes from that far away land.
Chef Oka’s cuisine is a blend of his Japanese background, particularly his grandmother’s cooking, and upscale novo-Andean and Asian-Peruvian fare. He heavily uses spices, including Peruvian hot chili pepper ‘aji,’ and a variety of seafood in his signature dishes.
According to limaeasy.com, aji is a pimiento chili which originated in the Americas and has been cultivated for 7,000 years. Today there are around 300 varieties of aji in Peru which are essential to local cuisine.
Among the most commonly used ajis are Aji Amarillo or yellow pepper which has a fruity taste and is medium hot; Aji Panca which has a berry like fruity flavor and an aromatic, smoky taste; Rocoto which looks like a small version of bell peppers but is extremely hot; and Aji Limo which is a small chili pepper in many colors such as yellow, green, orange, red and purple but is really hot.
By Thai Residents reporters
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