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MARCELO BATATA COOKING CLASS | BLOG
The Japanese Influence in Peruvian Cuisine:
A Fusion You Can Experience in Cusco
When we talk about Peruvian cuisine, we’re not only referring to Andean ingredients, chili peppers, or criollo flavors.
We’re also talking about history, migration, and cultural fusion—elements that have enriched our food and helped make it one of the most celebrated culinary traditions in the world. One of the most surprising and delicious influences is, without a doubt, the Japanese one.
For over a century, Japanese migration to Peru brought not only new hands to agricultural work, but also new techniques, ingredients, and a culinary philosophy that reshaped many traditional dishes. The result is what we now know as nikkei cuisine—one of the most admired fusions in international gastronomy.
In our cooking classes in Cusco, this influence is present and alive. We teach how techniques such as precise fish cutting, the perfect marination time, and the deep respect for ingredient freshness have been adopted in iconic Peruvian dishes like ceviche. This blend has given birth to modern, flavorful versions that delight both locals and travelers alike.
If you’re searching for the best culinary experience in Cusco, you can’t miss the chance to learn firsthand how Peruvian cuisine has been shaped by different cultures. At Marcelo Batata Cooking Class, you won’t just learn recipes—you’ll live an authentic Peruvian gastronomic experience, exploring the flavor and history of one of the world’s top culinary destinations.
What else is there to do in Cusco besides visiting Machu Picchu? Dive into our culture through its food. Discover how a country can tell its story in a single bite.
Book your class and be part of this fusion of flavors and cultures.
