ビリヤニ 異国グルメの世界 2025年3月23日 Episode15 ペルー料理
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00:00In South America, Peru, there is a lot of delicious food.
00:09The taste of fire, Lomo Saltado.
00:19The refreshing spiciness brings out the fish. Ceviche.
00:30Chicken Maruyaki, Oyo a la Brasa.
00:39Now, it is a Peruvian dish that is gaining popularity all over the world.
00:44Our presence through food is very important, and we hope to continue enjoying this Peruvian food in Guma.
00:56This time, we will introduce the charm of Peruvian food made by Peruvian parents.
01:03Peruvian food
01:11The world of Peruvian food
01:32Isesaki City, south of Gunma Prefecture.
01:38In recent years, the number of foreign residents has increased in Isesaki City, where small industries flourished.
01:46Therefore, the number of restaurants serving foreign cuisine such as Vietnam and Brazil has also increased.
01:54In the center of Isesaki City, 10 minutes' walk from the south exit of Isesaki Station, there is a Peruvian restaurant, El Quero.
02:09Many Peruvians come here for lunch.
02:24Is it good?
02:26Of course, it's always good.
02:29Are you Peruvian?
02:30Yes, I am. I come here twice or three times a week.
02:33Is the taste of the fish the same?
02:35Yes, it is. The Peruvian food is the same.
02:39Do you come here often?
02:40Yes, I do.
02:41Do you live here?
02:42Yes, I do.
02:43Are you Peruvian?
02:44Yes, I am.
02:45Is the taste of Peruvian food the same?
02:47Yes, it is.
02:48The taste is exactly the same.
02:53Recently, the number of Japanese customers has increased due to the popularity of the restaurant.
03:02A friend of mine told me that she wanted to try it, so I looked for it and finally found it.
03:11It's my first time, but it's pretty good.
03:15El Quero is famous for its authentic Peruvian food.
03:21The owner of the restaurant is Coach Andres, who came to Japan 30 years ago.
03:30I want to have my own business. I don't want to continue working in a factory.
03:37No, I'm not Peruvian.
03:40I haven't changed at all.
03:42I like it the way it is prepared, without any changes.
03:48Coach Andres started the restaurant with his wife 30 years ago.
03:57His son, Mr. Akinori, is also a member of the family.
04:01The three of them run the restaurant.
04:05I'm embarrassed to say this, but I'm still young.
04:10I want to compete with my father.
04:14That's why I decided to become a chef.
04:20I went to a vocational school in Tokyo.
04:24After graduation, I worked at a Japanese restaurant.
04:29I came back to Japan after about three years.
04:35My father was a chef, so he didn't let me cook from the beginning.
04:40I started with the hall and the dishes.
04:44Then I started cooking.
04:47I realized that I had changed a lot after I started cooking.
04:53I struggled a lot because I couldn't shake the pot.
04:57I don't think you've ever shaken a pot in your life.
04:59I don't think I've ever shaken a pot in my life.
05:02I learned to cook while watching my father and mother.
05:10It's hard to be a one-man chef in Japan and Peru.
05:20Now, let me introduce you to Peruvian cuisine.
05:26Peru is a peaceful country in the west of the South American continent.
05:31It is also a place where the Inca Empire flourished.
05:37There are Andes Mountains in the north and south of the country.
05:41There are many kinds of seafood because it faces the Pacific Ocean.
05:49The food of immigrants from all over the world was mixed in Peru.
05:55The current Peruvian cuisine was completed.
06:00Now, I asked the chef of the Peruvian Embassy about the similarities between Peruvian and Japanese cuisine.
06:10The most important thing here is the work and the treatment of the product.
06:16How the product is handled.
06:18The fish is sacrificed in a very good way so that the animal doesn't suffer.
06:27The ingredients are also chosen in the best way.
06:31This makes the final product of the dish a very good quality product.
06:40For us, this is a very hard work.
06:46We keep working to achieve this.
06:50This is what has impressed the Japanese.
06:54We take care of each preparation.
06:59We know how to choose each ingredient so that the final taste is of very good taste.
07:08Peruvian cuisine is one of the cultures that the Peruvians are proud of.
07:18I also asked the Japanese Ambassador about this.
07:25Konnichiwa.
07:27Watashi wa Roberto Seminario.
07:31I want to thank the Peruvian colony in Guna.
07:36And of course, our presence in that district is undoubtedly one of the most economically developed places in Japan.
07:49Our presence through food is very important.
07:54And we hope to continue enjoying Peruvian food in Guna.
08:00Arigato gozaimasu.
08:03After this, the ambassador will introduce his favorite Peruvian dish, Ceviche.
08:12Peruvian Cuisine
08:17El Quero, a Peruvian restaurant in Isesaki City, Gunma Prefecture.
08:22The first dish is a typical Peruvian dish, Ceviche.
08:29Ceviche is a Peruvian-style seafood marinade.
08:33In Peru, white fish is generally used, but here in El Quero, tuna is used.
08:44First, the red meat of a tuna cut into bite-sized pieces.
08:50Next, the thin slices of boiled squid.
08:56And then put the boiled octopus in a bowl.
09:02Next, mince the coriander.
09:08By adding coriander, it removes the smell of the seafood and adds green color to the dish.
09:16Next, add a little garlic.
09:19And add the duck.
09:23Duck is a type of chili pepper.
09:27This duck has a refreshing spiciness, so it is often used in Peruvian cuisine.
09:37Season with salt and pepper.
09:45Next, add lemon juice and mix thoroughly.
09:51The sourness of the lemon adds a refreshing flavor.
09:57And finally, add a special soup stock.
10:05Ceviche is very simple.
10:09It's made with salt, pepper, lemon, and soup stock.
10:14It's a Peruvian-style dish.
10:18The difference is that the soup stock is made with sea bream.
10:23The soup stock is made with sea bream.
10:28The soup stock is simple, so it's delicious.
10:35The same goes for Ceviche.
10:37The soup stock is a part of Japanese cuisine.
10:44I learned how to use each ingredient.
10:54When the soup stock and lemon juice are well absorbed into the ingredients, serve them on a plate.
11:01Add onions to the remaining soup stock and serve on a plate.
11:07Ceviche is ready to eat.
11:15Japanese people love tuna.
11:18It's a popular dish in Peruvian cuisine.
11:24Japanese people love tuna.
11:26Ceviche is made with a special soup stock and lemon juice.
11:33It goes well with boiled potatoes and fried giant corn.
11:41The refreshing scent of lemon and the spicy taste of chili make it special.
11:48The refreshing scent of lemon and the spicy taste of chili make it special.
11:52It's an exquisite dish.
11:56We asked a regular at the restaurant about the taste of Ceviche.
12:03It's Ceviche.
12:07I think it's a dish that Japanese people love.
12:12Ceviche is made with fresh octopus.
12:15I don't mind it, but it's very delicious.
12:18Octopus is in the dish.
12:21My friend wanted to try it.
12:25So, I chose it.
12:30Is it delicious?
12:31Yes, it is.
12:32All dishes are delicious, so I recommend it.
12:36Next, we will introduce Lomo Saltado, a national dish of Peru.
12:47Many Peruvians come to El Quero, a Peruvian restaurant in Isesaki City, Gunma Prefecture.
12:56In fact, Japan, Gunma Prefecture, and Peru have a very deep relationship.
13:06As for the relationship between Japan and Peru, both maintain an excellent bilateral relationship.
13:15Two years ago, we celebrated 150 years of diplomatic relations.
13:22It is also important to note that Peru was the first Latin American country to establish diplomatic relations with Japan.
13:31Approximately 50,000 Peruvians live in Japan, of which just over 4,900 live in Gunma.
13:41For us, it is a great honor to know that our compatriots are doing a great job in Gunma,
13:48with the dissemination of gastronomy, cultural dissemination, and above all, the exchange they have been developing,
13:55and how this work that the Peruvians do helps to improve Gunma.
14:02Lomo Saltado
14:05Lomo Saltado is a Peruvian national dish.
14:16In Spanish, Lomo means beef, and Saltado means stir-fry.
14:25First, fry the beef in a pan with oil.
14:32Next, add a little salt, add red wine, and stir-fry at once.
14:49It's a tremendous flame.
14:52Yes, Lomo Saltado is a peruvian national dish.
15:01It is a dish that is said to be the taste of fire.
15:08The firepower of Lomo Saltado is life.
15:13The taste is determined by how much the beef is cooked.
15:19So I think it's important to fry it with maximum firepower and make it charcoal-like.
15:26I think that's our commitment.
15:31The cooking method of frying on high heat is also said to be the influence of Chinese cuisine.
15:40After frying the beef, first add the fried potatoes.
15:51Next, fry the vegetables such as onions and tomatoes.
16:02After seasoning with salt and pepper, add soy sauce to taste.
16:11I think it was good in Gunma and in Japan.
16:16Because we use Japanese ingredients, the soy sauce is really delicious.
16:21Some people say that Japanese soy sauce makes Lomo delicious.
16:29When the taste of soy sauce blends with the ingredients, add vinegar, which can also be said to be a secret ingredient.
16:37It is said that the slight sourness is the characteristic of Peruvian cuisine.
16:45After adding vinegar, shake the frying pan and let it blend well.
16:51Hmm, it looks delicious.
16:55When the beef and vegetables blend well, serve it on a plate with rice.
17:02It is said that rice is often eaten in Peru as well as in Japan.
17:11Lomo Saltado, a Peruvian national dish that has become more delicious by using Japanese soy sauce.
17:20The balance of beef and vegetables is excellent.
17:29Also, the taste of potatoes is also good.
17:38How does it taste?
17:42It has a lot of volume and is delicious.
17:48I couldn't imagine it was a Peruvian dish, but the vegetables are colorful and delicious.
18:01After this, we will introduce the dish that saved the restaurant, Chicken Maruyaki.
18:12Finally, let's introduce El Quero's most popular dish, Pollo a la Brasa.
18:22In Spanish, Pollo means chicken and Brasa means maruyaki or oven-baked, so Pollo a la Brasa is a Peruvian-style roast chicken.
18:35I'm particular about the charcoal-grilled chicken and the sauce that my father came up with.
18:48Is this the most popular dish?
18:50Yes, it is.
18:51I've been eating Maruyaki for a long time.
18:56Pollo a la Brasa is a dish that customers order.
19:01El Quero has become a popular restaurant, but it is said that there were few customers and it was a big struggle right after opening.
19:12There were days when we couldn't sell anything.
19:18For six months, we sold 7,000 or 10,000.
19:26The best days of sales were around 7,000.
19:33At that time, Chicken Maruyaki and Pollo a la Brasa saved the restaurant.
19:42After Christmas, we started to sell more chicken and tried the food that we sold.
19:56The number of customers started to increase little by little.
20:00The Japanese custom of eating chicken on Christmas saved the restaurant.
20:10Now, let's introduce how to make Chicken Maruyaki and Pollo a la Brasa.
20:17Charcoal-grilled chicken is used to make chicken Maruyaki.
20:24It makes me feel the spirit of the restaurant.
20:28It's been 30 years since this machine was made.
20:3630 years.
20:39We couldn't make chicken Maruyaki because the restaurant was too small.
20:44Everything was cut at that time.
20:51Charcoal is used to make charcoal-grilled chicken.
20:55First, we light the charcoal in the kitchen.
21:06When the charcoal is ready, we put it in the roaster.
21:10We put charcoal in the roaster and increase the temperature of the roaster.
21:28When the roaster is warm enough, we put the chicken in the oven.
21:35When the roaster is warm enough, we put the chicken in the oven.
21:42When the roaster is warm enough, we put the chicken in the oven.
21:45When the roaster is warm enough, we put the chicken in the oven.
22:02This roaster rotates the gear attached to the outside.
22:06This roaster rotates the gear attached to the outside.
22:11This roaster rotates the gear attached to the outside.
22:15This roaster rotates the gear attached to the outside.
22:19The surface of the skin is crispy and fragrant.
22:26The inside is juicy and moist.
22:35This must be delicious.
22:45This must be delicious.
22:51The chicken is grilled for about 45 minutes.
23:06The chicken is cut to the size that is easy to eat according to the customer's order.
23:15The chicken is cut to the size that is easy to eat according to the customer's order.
23:24Finally, we put the fried potatoes on top of the chicken.
23:34This is the most popular menu item in El Quero.
23:38This is the most popular menu item in El Quero.
23:41The skin soaked in the secret sauce is crispy.
23:47The chicken inside is soft and juicy.
23:56I asked a Peruvian regular what she thought about the taste.
24:02Today's dish is roasted chicken.
24:06Did you like it?
24:07Yes, it was delicious.
24:09Roasted chicken is the most delicious dish in Gunma Prefecture.
24:15Thank you for the meal.
24:27El Quero has been serving Peruvian cuisine for 30 years.
24:34Finally, I asked Andres, who is a father and a manager, about his son, Akinori.
24:43You have learned the taste of Peru well.
24:47You haven't changed anything about the food.
24:49If you like it, you have to keep doing it.
24:54It would be good to improve the business.
25:00I'm glad to hear that.
25:03I'm a teacher and a father.
25:06I'm glad to hear that.
25:14A father who continues to make the taste of Peru.
25:20A son who became a chef following his father.
25:26A parent and child who trust each other through cooking.
25:34And the taste of their hometown.
25:44Why don't you visit Isesaki City, Gunma Prefecture, and feel the heart of Peru?
25:55Please subscribe to the channel.