Itamae: A Family Affair of Peruvian and Japanese Flavors
In this episode of flavors unknown, we had the pleasure of speaking with Chef Nando Chang at Itamae, a Nikkei-style restaurant in Miami's Design District. Chef Nando shared with us his unique culinary background and his passion for Nikkei cuisine, which combines Japanese and Peruvian flavors.Growing up in Peru, Chef Nando was exposed to a rich tapestry of flavors and aromas that influenced his approach to cooking. He shares with us the dishes that remind him of his childhood and the most influential person in his career. He also explains how he defines Peruvian cuisine and the top three must-try Peruvian and Nikkei dishes. At Itamae, Chef Nando works alongside his sister and father, and we got an insight into how they work together and their individual areas of focus. Listen to my conversation with chef Nando Chang on Apple Podcast here!Listen to my conversation with chef Nando Chang on Spotify here!
What you'll learn from chef Nando Chang at Itamae
The smells that remind chef Nand Chang of his childhood 4:21The flavors of Peru 5:21Chef Nando Chang's young love for spicy food 6:13The rich cultural diversity of Peruvian food 7:52How African culture shaped Peruvian cuisine 8:53One of his favorite Peruvian dishes 12:18Chef Nando Chang's favorite type of ceviche and how it’s made 13:29The shellfish he loves the most, only found in northern Peru 15:07His recipe for Leche de tigre 15:59How he describes the food at Itamae 18:39The unusual ingredients he adds for acidity to scallop nigiri 20:53Why Itamae doesn't serve meat 21:38How Miami food fits into his dishes 22:49Traveling with the “contraband queen” 25:56How Itamae has become a family affair 26:57The best chef in the family 27:38How his father experienced restaurant culture as an immigrant 30:37The one emotion that drives his creative process 33:27How the blend of cultures is sometimes received by guests at Itamae 35:03The next evolution of his food 36:32Why he’s glad he choose food of a career in music 37:38His rules for making ceviche 40:58Where to eat in Miami 45:14His guilty pleasure food 45:44The cookbooks he finds inspiration 46:11Kitchen pet peeves 46:45His must-have condiments 47:07
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with the chefs in Miami
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Conversation with pastry chef Antonio BachourInterview with chef Brad KilgoreConversation with chef Jose Mendin
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
Because I left Peru so early, every time I go back, it's like rediscovering some part of my heritage.
Click To Tweet
This is the way I grew up eating. And this is the way I want you to eat it. I do not care that you think this isn't how you ate it when you were in Tokyo five years ago.
What you'll learn from chef Nando Chang at Itamae
The smells that remind chef Nand Chang of his childhood 4:21The flavors of Peru 5:21Chef Nando Chang's young love for spicy food 6:13The rich cultural diversity of Peruvian food 7:52How African culture shaped Peruvian cuisine 8:53One of his favorite Peruvian dishes 12:18Chef Nando Chang's favorite type of ceviche and how it’s made 13:29The shellfish he loves the most, only found in northern Peru 15:07His recipe for Leche de tigre 15:59How he describes the food at Itamae 18:39The unusual ingredients he adds for acidity to scallop nigiri 20:53Why Itamae doesn't serve meat 21:38How Miami food fits into his dishes 22:49Traveling with the “contraband queen” 25:56How Itamae has become a family affair 26:57The best chef in the family 27:38How his father experienced restaurant culture as an immigrant 30:37The one emotion that drives his creative process 33:27How the blend of cultures is sometimes received by guests at Itamae 35:03The next evolution of his food 36:32Why he’s glad he choose food of a career in music 37:38His rules for making ceviche 40:58Where to eat in Miami 45:14His guilty pleasure food 45:44The cookbooks he finds inspiration 46:11Kitchen pet peeves 46:45His must-have condiments 47:07
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with the chefs in Miami
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Conversation with pastry chef Antonio BachourInterview with chef Brad KilgoreConversation with chef Jose Mendin
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
Because I left Peru so early, every time I go back, it's like rediscovering some part of my heritage.
Click To Tweet
This is the way I grew up eating. And this is the way I want you to eat it. I do not care that you think this isn't how you ate it when you were in Tokyo five years ago.
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