High Life

HIGH LIFE 75 Chef Tsumura likens Peruvian cuisine to heavy metal music and Japanese cuisine to classical music. For the two to harmonize well together, it is essential that chefs understand the DNA of both cuisines. The use of lime is evident in many dishes such as “Cebiche”, yet the techniques and visual characteristics of presenting fresh seafood on sushi are very much Japanese. A beautiful marriage between umami, spice and acidity, Sea Urchin Creamy Rice expresses the distinctive cultural harmony in a splendid manner. First, a sea urchin paste is made without butter or cream. Japanese rice from Hokkaido is picked for its slight chewiness, similar to that of Italian risotto. The fattiness and earthy taste from the avocado cream complements the sea urchin, while Aji Amarillo – a pepper spice fromPeru – gives it a hint of heat. Together with acidity from the lime, the rice becomes a dynamically satisfying and seductive delicacy, definitely not for the faint of heart.