Peruvian cuisine delights palates at gastronomic festival in Tokyo

With an event full of history and flavor, the tenth Gastronomic and Cultural Festival of Peru was held in the city of Tokyo, Japan, delighting the most demanding palates of the Japanese capital with the best of Peruvian cuisine.

The arduous culinary work was in the hands of the recognized Peruvian chefs Guido Galia and Clint Martín Ramírez, who with the best of their arts prepared exquisite and representative dishes of their country like cebiche, causa, lomo saltado, among others.

What surprised the Japanese chefs was the similarity in the elaboration of some dishes, like the use of raw fish to prepare the known tiradito, comparing it with the traditional Japanese dish sashimi, and the anticucho with the yakitori.

The event that brought together both Asian and Latin American diners at the Hilton hotel in the Japanese capital, seeks to spread Peruvian culture and cuisine and establish good relations between both countries.