Tokyo is a city where you can find cuisine from all over the world. Recently, Peruvian cuisine is becoming more and more popular. In fact, it actually has a deeply intertwined connection with Japanese culinary culture that stretches back to an era when many Japanese had emigrated to Peru. Dishes that mixed Japanese essentials such as soy sauce and miso were known as “Comida Nikkei” and very popular, leading to its incorporation into the local culture. On this program we follow Bruno Nakandakari, the chef at a Peruvian restaurant in Tokyo. Bruno takes advantage of Japan’s fresh seafood to make Peruvian cuisine unique to Japan. We’ll find out Bruno’s background and why he wanted to open a Peruvian restaurant in Japan, as well as explore the surprising connection between the two culinary cultures. Meanwhile, the world-famous Peruvian superfood Quinoa is beginning to be grown in Japan. Our reporter takes a closer look at the Quinoa farming industry.