CHEFS NANDO CHANG AND FERNANDO CHANG: Inspired by Kikkoman<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
<\/div>\n\n\n\n\n\nIn Miami, a family of chefs is taking Nikkei cuisine to new heights of craftsmanship and flavor.<\/em> <\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n\n\nIn Peru, there\u2019s a popular cuisine that combines influences from Peru and Japan. It\u2019s called Nikkei<\/em>, named for the Japanese term for emigrants of Japanese origin and their descendants. And these days, one of the best places to experience the cutting edge of Nikkei<\/em> cooking is in Miami, at the restaurants of Chef Nando Chang, his father, Chef Fernando Chang, and his sister, Chef Valerie Chang. <\/p>\n\n\n\nNando and Valerie grew up in the coastal city of Chiclayo, Peru in a Peruvian Chinese family and moved to Miami when Nando was 14 and Valerie was 10. Fernando, known in the family as \u201cPapa Chang,\u201d found work as a sushi chef, and instilled in his children a passion for the culinary arts. He also taught them to cherish and respect the ocean and the beauty of impeccably prepared fresh seafood\u2014a tradition that harkens back to the family\u2019s Peruvian roots and continues to inform their cooking in Miami today. <\/p>\n\n\n\n
The Changs currently own and operate three Miami restaurants. Chef Nando\u2019s main focus is Itamae Ao, a seasonally inspired tasting- menu concept. Chef Valerie runs the kitchen at Maty\u2019s, a 150-seat restaurant that offers fresh takes on traditional Peruvian cooking. And Chef Fernando leads the family\u2019s sushi restaurant, B-Side. <\/p>\n\n\n\n
\u201cGastronomically, Peru is a reflection of the influences of so many immigrants from other countries,\u201d says Chef Nando. \u201cNikkei cuisine is all about what Japanese immigrants have taught us. A great example is Peruvian ceviche. Japanese cooks showed us how to think of it more like sashimi\u2014dressing raw seafood just before serving, instead of \u2018cooking\u2019 it in an acidic marinade. You can see that influence in every cevicheria<\/em> in Peru. Octopus is another example,\u201d he adds. \u201cIt was never consumed in Peru until Japanese fisherman and cooks taught us how to serve it raw. Now we eat it all the time in dishes like Pulpo al Olivo<\/em>\u2014octopus sashimi with Peruvian olives.\u201d<\/em> <\/p>\n\n\n\nWhen asked to describe his own take on Nikkei cuisine at Itamae Ao, Chef Nando sums it up like this: \u201cPristine product, Peruvian chiles, Japanese techniques, and Miami seasonality.\u201d He takes pride in sourcing and serving the freshest seafood and bringing out its flavor. \u201cJapanese cooking is about highlighting the natural flavors of an ingredient,\u201d he says. \u201cThe more a cook can enhance that natural flavor, that\u2019s the measure of their skill. If you can make a prawn taste like the best prawn you ever ate, that\u2019s what it\u2019s all about. And soy sauce, with its rich umami, is a great way to do that, because it doesn\u2019t just add flavor, it actually boosts the flavor of other ingredients.\u201d <\/p>\n\n\n\n
One ingredient source Chef Nando has always relied on for quality and consistency is Kikkoman. \u201cWe use the regular<\/a> and Less Sodium Soy Sauces<\/a>, the Kotteri Mirin\u00ae<\/a>\ufe0f and the Hoisin Sauce<\/a>, and I love the texture of Panko<\/a>. I also use the Tempura Batter Mix<\/a> as a dredging flour to give a light, crisp coating to all kinds of fried foods.\u201d <\/p>\n\n\n\nSo what\u2019s it like working together as a family? \u201cWhen it comes to our professional cooking, we stay in our own lanes,\u201d says Chef Nando. \u201cBut when it comes to cooking for each other, brainstorming about the businesses, or just hanging out, that\u2019s where we always feel the love.\u201d <\/p>\n\n\n\n
Curious about Nikkei cuisine and where it\u2019s heading? Here are four of Chef Nando\u2019s most popular dishes to inspire you. <\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
\n \n \n <\/div>\n\n \n \n Blood Clam Rice <\/h2>\n
There\u2019s always a rice dish on the menu at <\/span>Itamae<\/span> Ao, with the seasonal ingredients changing every month.<\/span> This <\/span>striking presentation\u2014<\/span>Chef Nando\u2019s homage to <\/span><\/span>Arroz con <\/span>marizcos<\/span><\/span>, one of Peru\u2019s most popular seafood dishes<\/span>\u2014features b<\/span>lood clams<\/span>, which<\/span> have a delicate flavor and a bright red color due to <\/span>their<\/span> high concentration of hemoglobin. \u201cI grew up eating <\/span>them<\/span> in Chiclayo,\u201d says Chef Nando. \u201cT<\/span>hey were<\/span> my dad\u2019s favorite <\/span><\/span>ceviche<\/span><\/span> when I was growing up.\u201d <\/span>To make this dish he starts by preparing <\/span>a<\/span> light<\/span> blood clam stock <\/span>seasoned with Kikkoman\u00ae Soy Sauce <\/span>and then <\/span>uses<\/span> it to cook <\/span>Calasparra<\/span> rice (<\/span>a variety<\/span> often used to make Paella) risotto style<\/span>,<\/span> adding<\/span> cuttlefish ink<\/span> for dramatic color. The rice is topped with <\/span>the clams<\/span> and dollops of hoisin aioli.<\/span><\/span><\/p>\nView Recipe\u00a0<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n ![\"Bottle\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2023\/12\/7_HERO_Blood-Clam-Rice_KIKKOMAN_ITAMAE_1890_R3.jpeg\")
\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Scallop Tiradito<\/h2>\n
Chef Nando\u2019s menus <\/span>always <\/span>feature a <\/span><\/span>tiradito<\/span><\/span>\u2014raw seafood dressed with a spicy citrus sauce\u2014<\/span>that changes<\/span> weekly. \u201cOur <\/span><\/span>tiraditos<\/span><\/span> are very sashimi-forward to keep the integrity of the seafood,\u201d he says. <\/span>This one <\/span>showcases<\/span> freshly shucked scallops, lightly cured with salt and sugar, with a <\/span>bright<\/span>, clean lime-chili-garlic <\/span><\/span>leche di <\/span>tigre<\/span> <\/span>sweetened with Kikkoman\u00ae <\/span>Kotteri<\/span> Mirin. <\/span>It\u2019s<\/span> finished with dollops of <\/span><\/span>huacatay<\/span><\/span> oil. <\/span>Chef Nando describes <\/span><\/span>h<\/span>uacatay<\/span><\/span>\u2014<\/span>a<\/span>n herb also known as black mint or Peruvian min<\/span>t\u2014as having \u201c<\/span>an earthy flavor and aroma that balances the acidity of the <\/span><\/span>leche de <\/span>tigre<\/span><\/span> beautiful<\/span>ly<\/span>.<\/span>\u201d<\/span><\/span><\/p>\nView Recipe\u00a0<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n ![\"Bottle\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2023\/12\/8_HERO_Scallop-Tiradito_KIKKOMAN_ITAMAE_449.jpeg\")
\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Swordtip Squid Jalea<\/h2>\n
Jalea <\/span><\/span>is Peru\u2019s version of a fried seafood platter. Here, Chef Nando <\/span>flavors a<\/span> whole <\/span>swordtip<\/span> squid with<\/span> a classic <\/span><\/span>jalea<\/span>–<\/span><\/span>style marinade <\/span>made <\/span>with Kikkoman\u00ae <\/span>Less Sodium S<\/span>oy <\/span>S<\/span>auce, red bell peppers, green onions, <\/span>cloves,<\/span> and ginger, <\/span>and <\/span>then <\/span>dredges<\/span> it in a mixture of<\/span> superfine cornmeal and <\/span>Kikkoman<\/span>\u00ae <\/span>Tempura Batter Mix<\/span>. He then<\/span> fries it, and serves it over a salad of tender greens, watermelon radishes, gooseberries, and fennel in a spicy sesame dressing. \u201cI love that contrast of serving fried foods with lightly dressed greens, so you get crispy and tender, crunchy and creamy<\/span> in every bite,\u201d he says.<\/span><\/span>\u00a0<\/span><\/p>\nView Recipe\u00a0<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n ![\"Bottle\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2023\/12\/10_HERO_Squid-Jalea_KIKKOMAN_ITAMAE_1956_R3.jpeg\")
\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Swordfish Katsu<\/h2>\n
True to C<\/span>hef Nando\u2019s<\/span> seafood-inspired roots, his<\/span> take on <\/span><\/span>tonkatsu, <\/span><\/span>a breaded pork cutlet, replaces the pork with a meaty top<\/span>–<\/span>loin swordfish fillet. He <\/span>m<\/span>arinates the fish with Kikkoman\u00ae Soy Sauce and <\/span>Kotteri<\/span> Mirin<\/span>\u00ae<\/span> with a touch of fresh ginger<\/span>,<\/span> dredges<\/span> it <\/span>in Kikkoman\u00ae Tempura Batter Mix<\/span>, dips it in an <\/span>egg wash<\/span> and coats it with Kikkoman\u00ae Panko before frying<\/span>. The<\/span> crispy golden cutlet <\/span>is served <\/span>with a Wasabi <\/span><\/span>Acebichado<\/span><\/span> s<\/span>auce flavored with garlic, <\/span>jalape\u00f1os<\/span>, <\/span>cilantro<\/span>, roasted shishito peppers, lime juice, mustard<\/span>,<\/span> and Kikkoman\u00ae Wasabi Sauce<\/span>. A dramatic<\/span> garnish of <\/span><\/span>ik<\/span>ura <\/span><\/span>(salmon roe)<\/span> rounds out the presentation<\/span>. \u201c<\/span>I think w<\/span>asabi is underrated\u201d the chef says. \u201cIt adds a different kind of spicy heat that\u2019s perfect with anything fried.\u201d\u00a0<\/span><\/span>\u00a0<\/span><\/p>\nView Recipe\u00a0<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n ![\"Bottle\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2023\/12\/9_HERO_Swordfish-Katsu_KIKKOMAN_ITAMAE_1945.jpeg\")
\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n\n \n \n <\/div>\n\n
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In Miami, a family of chefs is taking Nikkei cuisine to new heights of craftsmanship and flavor.<\/em> <\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n\n\nIn Peru, there\u2019s a popular cuisine that combines influences from Peru and Japan. It\u2019s called Nikkei<\/em>, named for the Japanese term for emigrants of Japanese origin and their descendants. And these days, one of the best places to experience the cutting edge of Nikkei<\/em> cooking is in Miami, at the restaurants of Chef Nando Chang, his father, Chef Fernando Chang, and his sister, Chef Valerie Chang. <\/p>\n\n\n\nNando and Valerie grew up in the coastal city of Chiclayo, Peru in a Peruvian Chinese family and moved to Miami when Nando was 14 and Valerie was 10. Fernando, known in the family as \u201cPapa Chang,\u201d found work as a sushi chef, and instilled in his children a passion for the culinary arts. He also taught them to cherish and respect the ocean and the beauty of impeccably prepared fresh seafood\u2014a tradition that harkens back to the family\u2019s Peruvian roots and continues to inform their cooking in Miami today. <\/p>\n\n\n\n
The Changs currently own and operate three Miami restaurants. Chef Nando\u2019s main focus is Itamae Ao, a seasonally inspired tasting- menu concept. Chef Valerie runs the kitchen at Maty\u2019s, a 150-seat restaurant that offers fresh takes on traditional Peruvian cooking. And Chef Fernando leads the family\u2019s sushi restaurant, B-Side. <\/p>\n\n\n\n
\u201cGastronomically, Peru is a reflection of the influences of so many immigrants from other countries,\u201d says Chef Nando. \u201cNikkei cuisine is all about what Japanese immigrants have taught us. A great example is Peruvian ceviche. Japanese cooks showed us how to think of it more like sashimi\u2014dressing raw seafood just before serving, instead of \u2018cooking\u2019 it in an acidic marinade. You can see that influence in every cevicheria<\/em> in Peru. Octopus is another example,\u201d he adds. \u201cIt was never consumed in Peru until Japanese fisherman and cooks taught us how to serve it raw. Now we eat it all the time in dishes like Pulpo al Olivo<\/em>\u2014octopus sashimi with Peruvian olives.\u201d<\/em> <\/p>\n\n\n\nWhen asked to describe his own take on Nikkei cuisine at Itamae Ao, Chef Nando sums it up like this: \u201cPristine product, Peruvian chiles, Japanese techniques, and Miami seasonality.\u201d He takes pride in sourcing and serving the freshest seafood and bringing out its flavor. \u201cJapanese cooking is about highlighting the natural flavors of an ingredient,\u201d he says. \u201cThe more a cook can enhance that natural flavor, that\u2019s the measure of their skill. If you can make a prawn taste like the best prawn you ever ate, that\u2019s what it\u2019s all about. And soy sauce, with its rich umami, is a great way to do that, because it doesn\u2019t just add flavor, it actually boosts the flavor of other ingredients.\u201d <\/p>\n\n\n\n
One ingredient source Chef Nando has always relied on for quality and consistency is Kikkoman. \u201cWe use the regular<\/a> and Less Sodium Soy Sauces<\/a>, the Kotteri Mirin\u00ae<\/a>\ufe0f and the Hoisin Sauce<\/a>, and I love the texture of Panko<\/a>. I also use the Tempura Batter Mix<\/a> as a dredging flour to give a light, crisp coating to all kinds of fried foods.\u201d <\/p>\n\n\n\nSo what\u2019s it like working together as a family? \u201cWhen it comes to our professional cooking, we stay in our own lanes,\u201d says Chef Nando. \u201cBut when it comes to cooking for each other, brainstorming about the businesses, or just hanging out, that\u2019s where we always feel the love.\u201d <\/p>\n\n\n\n
Curious about Nikkei cuisine and where it\u2019s heading? Here are four of Chef Nando\u2019s most popular dishes to inspire you. <\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
\n \n \n <\/div>\n\n \n \n Blood Clam Rice <\/h2>\n
There\u2019s always a rice dish on the menu at <\/span>Itamae<\/span> Ao, with the seasonal ingredients changing every month.<\/span> This <\/span>striking presentation\u2014<\/span>Chef Nando\u2019s homage to <\/span><\/span>Arroz con <\/span>marizcos<\/span><\/span>, one of Peru\u2019s most popular seafood dishes<\/span>\u2014features b<\/span>lood clams<\/span>, which<\/span> have a delicate flavor and a bright red color due to <\/span>their<\/span> high concentration of hemoglobin. \u201cI grew up eating <\/span>them<\/span> in Chiclayo,\u201d says Chef Nando. \u201cT<\/span>hey were<\/span> my dad\u2019s favorite <\/span><\/span>ceviche<\/span><\/span> when I was growing up.\u201d <\/span>To make this dish he starts by preparing <\/span>a<\/span> light<\/span> blood clam stock <\/span>seasoned with Kikkoman\u00ae Soy Sauce <\/span>and then <\/span>uses<\/span> it to cook <\/span>Calasparra<\/span> rice (<\/span>a variety<\/span> often used to make Paella) risotto style<\/span>,<\/span> adding<\/span> cuttlefish ink<\/span> for dramatic color. The rice is topped with <\/span>the clams<\/span> and dollops of hoisin aioli.<\/span><\/span><\/p>\nView Recipe\u00a0<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n \n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Scallop Tiradito<\/h2>\n
Chef Nando\u2019s menus <\/span>always <\/span>feature a <\/span><\/span>tiradito<\/span><\/span>\u2014raw seafood dressed with a spicy citrus sauce\u2014<\/span>that changes<\/span> weekly. \u201cOur <\/span><\/span>tiraditos<\/span><\/span> are very sashimi-forward to keep the integrity of the seafood,\u201d he says. <\/span>This one <\/span>showcases<\/span> freshly shucked scallops, lightly cured with salt and sugar, with a <\/span>bright<\/span>, clean lime-chili-garlic <\/span><\/span>leche di <\/span>tigre<\/span> <\/span>sweetened with Kikkoman\u00ae <\/span>Kotteri<\/span> Mirin. <\/span>It\u2019s<\/span> finished with dollops of <\/span><\/span>huacatay<\/span><\/span> oil. <\/span>Chef Nando describes <\/span><\/span>h<\/span>uacatay<\/span><\/span>\u2014<\/span>a<\/span>n herb also known as black mint or Peruvian min<\/span>t\u2014as having \u201c<\/span>an earthy flavor and aroma that balances the acidity of the <\/span><\/span>leche de <\/span>tigre<\/span><\/span> beautiful<\/span>ly<\/span>.<\/span>\u201d<\/span><\/span><\/p>\nView Recipe\u00a0<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n \n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Swordtip Squid Jalea<\/h2>\n
Jalea <\/span><\/span>is Peru\u2019s version of a fried seafood platter. Here, Chef Nando <\/span>flavors a<\/span> whole <\/span>swordtip<\/span> squid with<\/span> a classic <\/span><\/span>jalea<\/span>–<\/span><\/span>style marinade <\/span>made <\/span>with Kikkoman\u00ae <\/span>Less Sodium S<\/span>oy <\/span>S<\/span>auce, red bell peppers, green onions, <\/span>cloves,<\/span> and ginger, <\/span>and <\/span>then <\/span>dredges<\/span> it in a mixture of<\/span> superfine cornmeal and <\/span>Kikkoman<\/span>\u00ae <\/span>Tempura Batter Mix<\/span>. He then<\/span> fries it, and serves it over a salad of tender greens, watermelon radishes, gooseberries, and fennel in a spicy sesame dressing. \u201cI love that contrast of serving fried foods with lightly dressed greens, so you get crispy and tender, crunchy and creamy<\/span> in every bite,\u201d he says.<\/span><\/span>\u00a0<\/span><\/p>\nView Recipe\u00a0<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n \n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Swordfish Katsu<\/h2>\n
True to C<\/span>hef Nando\u2019s<\/span> seafood-inspired roots, his<\/span> take on <\/span><\/span>tonkatsu, <\/span><\/span>a breaded pork cutlet, replaces the pork with a meaty top<\/span>–<\/span>loin swordfish fillet. He <\/span>m<\/span>arinates the fish with Kikkoman\u00ae Soy Sauce and <\/span>Kotteri<\/span> Mirin<\/span>\u00ae<\/span> with a touch of fresh ginger<\/span>,<\/span> dredges<\/span> it <\/span>in Kikkoman\u00ae Tempura Batter Mix<\/span>, dips it in an <\/span>egg wash<\/span> and coats it with Kikkoman\u00ae Panko before frying<\/span>. The<\/span> crispy golden cutlet <\/span>is served <\/span>with a Wasabi <\/span><\/span>Acebichado<\/span><\/span> s<\/span>auce flavored with garlic, <\/span>jalape\u00f1os<\/span>, <\/span>cilantro<\/span>, roasted shishito peppers, lime juice, mustard<\/span>,<\/span> and Kikkoman\u00ae Wasabi Sauce<\/span>. A dramatic<\/span> garnish of <\/span><\/span>ik<\/span>ura <\/span><\/span>(salmon roe)<\/span> rounds out the presentation<\/span>. \u201c<\/span>I think w<\/span>asabi is underrated\u201d the chef says. \u201cIt adds a different kind of spicy heat that\u2019s perfect with anything fried.\u201d\u00a0<\/span><\/span>\u00a0<\/span><\/p>\nView Recipe\u00a0<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n \n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n\n \n \n <\/div>\n\n
<\/div>\n\n\n\n
In Peru, there\u2019s a popular cuisine that combines influences from Peru and Japan. It\u2019s called Nikkei<\/em>, named for the Japanese term for emigrants of Japanese origin and their descendants. And these days, one of the best places to experience the cutting edge of Nikkei<\/em> cooking is in Miami, at the restaurants of Chef Nando Chang, his father, Chef Fernando Chang, and his sister, Chef Valerie Chang. <\/p>\n\n\n\n Nando and Valerie grew up in the coastal city of Chiclayo, Peru in a Peruvian Chinese family and moved to Miami when Nando was 14 and Valerie was 10. Fernando, known in the family as \u201cPapa Chang,\u201d found work as a sushi chef, and instilled in his children a passion for the culinary arts. He also taught them to cherish and respect the ocean and the beauty of impeccably prepared fresh seafood\u2014a tradition that harkens back to the family\u2019s Peruvian roots and continues to inform their cooking in Miami today. <\/p>\n\n\n\n The Changs currently own and operate three Miami restaurants. Chef Nando\u2019s main focus is Itamae Ao, a seasonally inspired tasting- menu concept. Chef Valerie runs the kitchen at Maty\u2019s, a 150-seat restaurant that offers fresh takes on traditional Peruvian cooking. And Chef Fernando leads the family\u2019s sushi restaurant, B-Side. <\/p>\n\n\n\n \u201cGastronomically, Peru is a reflection of the influences of so many immigrants from other countries,\u201d says Chef Nando. \u201cNikkei cuisine is all about what Japanese immigrants have taught us. A great example is Peruvian ceviche. Japanese cooks showed us how to think of it more like sashimi\u2014dressing raw seafood just before serving, instead of \u2018cooking\u2019 it in an acidic marinade. You can see that influence in every cevicheria<\/em> in Peru. Octopus is another example,\u201d he adds. \u201cIt was never consumed in Peru until Japanese fisherman and cooks taught us how to serve it raw. Now we eat it all the time in dishes like Pulpo al Olivo<\/em>\u2014octopus sashimi with Peruvian olives.\u201d<\/em> <\/p>\n\n\n\n When asked to describe his own take on Nikkei cuisine at Itamae Ao, Chef Nando sums it up like this: \u201cPristine product, Peruvian chiles, Japanese techniques, and Miami seasonality.\u201d He takes pride in sourcing and serving the freshest seafood and bringing out its flavor. \u201cJapanese cooking is about highlighting the natural flavors of an ingredient,\u201d he says. \u201cThe more a cook can enhance that natural flavor, that\u2019s the measure of their skill. If you can make a prawn taste like the best prawn you ever ate, that\u2019s what it\u2019s all about. And soy sauce, with its rich umami, is a great way to do that, because it doesn\u2019t just add flavor, it actually boosts the flavor of other ingredients.\u201d <\/p>\n\n\n\n One ingredient source Chef Nando has always relied on for quality and consistency is Kikkoman. \u201cWe use the regular<\/a> and Less Sodium Soy Sauces<\/a>, the Kotteri Mirin\u00ae<\/a>\ufe0f and the Hoisin Sauce<\/a>, and I love the texture of Panko<\/a>. I also use the Tempura Batter Mix<\/a> as a dredging flour to give a light, crisp coating to all kinds of fried foods.\u201d <\/p>\n\n\n\n So what\u2019s it like working together as a family? \u201cWhen it comes to our professional cooking, we stay in our own lanes,\u201d says Chef Nando. \u201cBut when it comes to cooking for each other, brainstorming about the businesses, or just hanging out, that\u2019s where we always feel the love.\u201d <\/p>\n\n\n\n Curious about Nikkei cuisine and where it\u2019s heading? Here are four of Chef Nando\u2019s most popular dishes to inspire you. <\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n There\u2019s always a rice dish on the menu at <\/span>Itamae<\/span> Ao, with the seasonal ingredients changing every month.<\/span> This <\/span>striking presentation\u2014<\/span>Chef Nando\u2019s homage to <\/span><\/span>Arroz con <\/span>marizcos<\/span><\/span>, one of Peru\u2019s most popular seafood dishes<\/span>\u2014features b<\/span>lood clams<\/span>, which<\/span> have a delicate flavor and a bright red color due to <\/span>their<\/span> high concentration of hemoglobin. \u201cI grew up eating <\/span>them<\/span> in Chiclayo,\u201d says Chef Nando. \u201cT<\/span>hey were<\/span> my dad\u2019s favorite <\/span><\/span>ceviche<\/span><\/span> when I was growing up.\u201d <\/span>To make this dish he starts by preparing <\/span>a<\/span> light<\/span> blood clam stock <\/span>seasoned with Kikkoman\u00ae Soy Sauce <\/span>and then <\/span>uses<\/span> it to cook <\/span>Calasparra<\/span> rice (<\/span>a variety<\/span> often used to make Paella) risotto style<\/span>,<\/span> adding<\/span> cuttlefish ink<\/span> for dramatic color. The rice is topped with <\/span>the clams<\/span> and dollops of hoisin aioli.<\/span><\/span><\/p>\n Chef Nando\u2019s menus <\/span>always <\/span>feature a <\/span><\/span>tiradito<\/span><\/span>\u2014raw seafood dressed with a spicy citrus sauce\u2014<\/span>that changes<\/span> weekly. \u201cOur <\/span><\/span>tiraditos<\/span><\/span> are very sashimi-forward to keep the integrity of the seafood,\u201d he says. <\/span>This one <\/span>showcases<\/span> freshly shucked scallops, lightly cured with salt and sugar, with a <\/span>bright<\/span>, clean lime-chili-garlic <\/span><\/span>leche di <\/span>tigre<\/span> <\/span>sweetened with Kikkoman\u00ae <\/span>Kotteri<\/span> Mirin. <\/span>It\u2019s<\/span> finished with dollops of <\/span><\/span>huacatay<\/span><\/span> oil. <\/span>Chef Nando describes <\/span><\/span>h<\/span>uacatay<\/span><\/span>\u2014<\/span>a<\/span>n herb also known as black mint or Peruvian min<\/span>t\u2014as having \u201c<\/span>an earthy flavor and aroma that balances the acidity of the <\/span><\/span>leche de <\/span>tigre<\/span><\/span> beautiful<\/span>ly<\/span>.<\/span>\u201d<\/span><\/span><\/p>\n Jalea <\/span><\/span>is Peru\u2019s version of a fried seafood platter. Here, Chef Nando <\/span>flavors a<\/span> whole <\/span>swordtip<\/span> squid with<\/span> a classic <\/span><\/span>jalea<\/span>–<\/span><\/span>style marinade <\/span>made <\/span>with Kikkoman\u00ae <\/span>Less Sodium S<\/span>oy <\/span>S<\/span>auce, red bell peppers, green onions, <\/span>cloves,<\/span> and ginger, <\/span>and <\/span>then <\/span>dredges<\/span> it in a mixture of<\/span> superfine cornmeal and <\/span>Kikkoman<\/span>\u00ae <\/span>Tempura Batter Mix<\/span>. He then<\/span> fries it, and serves it over a salad of tender greens, watermelon radishes, gooseberries, and fennel in a spicy sesame dressing. \u201cI love that contrast of serving fried foods with lightly dressed greens, so you get crispy and tender, crunchy and creamy<\/span> in every bite,\u201d he says.<\/span><\/span>\u00a0<\/span><\/p>\n True to C<\/span>hef Nando\u2019s<\/span> seafood-inspired roots, his<\/span> take on <\/span><\/span>tonkatsu, <\/span><\/span>a breaded pork cutlet, replaces the pork with a meaty top<\/span>–<\/span>loin swordfish fillet. He <\/span>m<\/span>arinates the fish with Kikkoman\u00ae Soy Sauce and <\/span>Kotteri<\/span> Mirin<\/span>\u00ae<\/span> with a touch of fresh ginger<\/span>,<\/span> dredges<\/span> it <\/span>in Kikkoman\u00ae Tempura Batter Mix<\/span>, dips it in an <\/span>egg wash<\/span> and coats it with Kikkoman\u00ae Panko before frying<\/span>. The<\/span> crispy golden cutlet <\/span>is served <\/span>with a Wasabi <\/span><\/span>Acebichado<\/span><\/span> s<\/span>auce flavored with garlic, <\/span>jalape\u00f1os<\/span>, <\/span>cilantro<\/span>, roasted shishito peppers, lime juice, mustard<\/span>,<\/span> and Kikkoman\u00ae Wasabi Sauce<\/span>. A dramatic<\/span> garnish of <\/span><\/span>ik<\/span>ura <\/span><\/span>(salmon roe)<\/span> rounds out the presentation<\/span>. \u201c<\/span>I think w<\/span>asabi is underrated\u201d the chef says. \u201cIt adds a different kind of spicy heat that\u2019s perfect with anything fried.\u201d\u00a0<\/span><\/span>\u00a0<\/span><\/p>\nBlood Clam Rice <\/h2>\n
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\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\nScallop Tiradito<\/h2>\n
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\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\nSwordfish Katsu<\/h2>\n
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