Dinner at a Nikkei Restaurant
Recently (I am writing this blog post in May 2024), I went on vacation to Mallorca island with my German husband. We went to a Japanese-Peruvian fusion restaurant and enjoyed dinner (for someone unfamiliar with European holiday destinations, Mallorca is a much-loved destination in Europe). We ordered some Peruvian-inspired dishes such as ceviche and, of course, sushi.
By the way, I recently learned that Latin America has a culinary genre called “Nikkei,” which refers to a unique culinary fusion that blends Japanese techniques and ingredients with Latin American flavors and ingredients. This culinary style emerged primarily in countries like Peru and Brazil, where significant Japanese immigrant populations settled in the early 20th century. And interestingly, this “Nikkei” culinary style has recently started gaining popularity in European countries. So, the restaurant I went to was one of these hip “Nikkei” restaurants in Europe.
Anyway, we enjoyed the dinner and walked out of the restaurant with a happy stomach. However, the first thing my husband said shocked me.
“Everything was good, I mean, other than sushi,” said my German husband.
Well, I had to admit, he was right. The sushi wasn’t great. It was a Californial-style roll that was not properly rolled (the roll was falling apart). The sushi rice was dry and had no taste. Even though the sushi was one of the highlights on their menu (more than one page of their menu was sushi), the quality and taste weren’t there.
In the town where I stayed and the surrounding area on the Island, I saw countless sushi or Japanese restaurants on the map and checked every image of these sushi restaurants on Google. And the result was the same. It was clear to me that these restaurants don’t have a chef/cook trained in sushi and Japanese food.
The Mission
This is the exact reason why I founded MJCA.
Japanese food is popular and Japanese restaurants are everywhere worldwide. Yet, most of them don’t have anyone in their kitchen who knows what they are doing in Japanese cuisine.
Why?
I believe that it is because there is no training available to them. If it is not available, I will make it available.
I came to believe this some years ago and founded the MJCA in 2018. Since then, there have been many ups and downs. Yet, our mission hasn’t been met.
Here is the message for young talents who are reading this:
The world awaits you once you are equipped with this much-wanted skill, Japanese cooking. With properly trained Japanese cooking skills, many doors will open for you. You can work in almost any country or city and demand much higher wages than the industry average. You need neither high language skills nor a working visa (They will offer you a visa). Few skills in the culinary segment (or any segment in general)open so many doors for you like this.
So, if you are interested, let us help you. Our mission is to help you learn Japanese cuisine skills and open as many doors as possible for your bright career and life.
Where to start?
How to Start?
MJCA offers many different options to help you learn sushi and beyond. Our free trial Sushi Masterclass would be a great place to start.
The most popular ones are Sushi Masterclass courses, such as Foundation course and Advanced course (Certificate plan available). These courses provide vast information on sushi preparation and the essential steps in making sushi.
Both of these Masterclasses and all the other courses (like Sashimi, Yakitori, Wagyu, and more) are also available in our Grand Membership Plus, where you can access all current and future courses (a certificate or live sessions with a master chef are not included in the plan).
You can, of course, take the individual course respectively. So, check the selection of our Masterclasses.
If this doesn’t fit your needs or simply want to ask a question, leave us a message below!
Contact Us!
If you have questions about our academy or courses, feel free to contact us through the form below.
