Peruvian Nikkei in Oslo - a night I won’t forget

I recently had the honor of cooking and leading a workshop for the Peruvian Embassy and a group of invited industry colleagues in Oslo. The theme of the evening was Peruvian Nikkei, where Japanese technique meets Peruvian ingredients and flavors, finding its place in the Nordic kitchen.

We worked a lot with aji amarillo and aji panca, two chiles that carry so much of Peru’s identity. They lifted every dish, from a tiradito with a Nordic twist to a Nikkei-inspired Skagen and pickled herring. For the main course, we served a flavorful rice bowl with venison tataki, Peruvian choclo corn, and a silky celeriac cream.

One of the highlights was that the guests got to prepare their own starter after my workshop. It created an amazing atmosphere – people immediately started talking, laughing, and helping each other. Exactly the kind of energy I love around food.

We ended the evening with a lucuma pannacotta topped with pomegranate and spiced pumpkin. A small tribute to the magical flavors of Peru.

Thank you for the trust and for letting me cook for this special event. It brought me inspiration and warmth that I’ll carry with me.