Virgilio Martínez visited NHK’s morning show Asaichi for the segment “Minna! Gohandayo”, in which they present recipes or daily cooking tips from a renowned chef, this is how the Peruvian chef taught how to prepare cebiche and carapulcra on Japanese television.
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Wearing Maz’s apron, Virgilio’s restaurant in Tokyo, and next to Santiago Fernández, head of operations, impressed the drivers with a seafood cebiche. The ingredients used are those that can be found in supermarkets such as clams, sea bass, octopus and shrimp. The inevitable juice of 14 lemons, onion, kion, celery, coriander and white pepper.
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The carapulcra was the main dish, which they called a potato and pork stew to make it more understandable for viewers. Among the ingredients for this dish are pork loin, pepper, minced garlic, onion, paprika, tomato paste, potatoes, and chicken broth. In addition, he taught them how to prepare garlic rice, something rare in Japan, where rice is usually eaten without salt. Recipes are available in Japanese on the NHK website.
The welcome by the drivers was complete and they were very grateful to Virgilio for teaching them how to prepare traditional Peruvian cuisine. The comments from Instagram users were not lacking either, the vast majority were surprised by the Peruvian food and the preparation.
It should be noted that this is not the first time that the Peruvian chef has appeared on Japanese television, as he has already generated interest in that country due to the presence of his restaurant in Tokyo.
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