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What’s Next as a Chef (Japanese)

(Japanese) Of course, as a chef, I want to make even better things, be more extravagant. To that end, I’m always wondering if there aren’t even better ingredients out there somewhere. Back in ’82…1982…That’s what, 20 or 25 years ago now? I got together with 5 fishermen and went from Ecuador to the Chilean border, spending about 2 months catching fish all along the way. We saw wondrous things…We saw things we’d never seen before. And now these things are being distributed. In that way, this is an extremely interesting place.

And another thing...what I still don’t know about is jungle ingredients. I’ve never really used them. Now if someone over there knew about that stuff and brought them here, that would be great. But it’s a hot place. And it’s freshwater fish, so they go bad easily. So given that, there are some difficulties, but the next challenge is to see what’s in the jungle. Vegetables or whatever. If we use things from the jungle and once again put them together with Japanese cuisine and culture, what can we create? There are many chances for that. So going forward, I don’t think things will be boring.


cooking cuisine food fusion cuisine Peru

Date: April 18, 2007

Location: Lima, Peru

Interviewer: Ann Kaneko

Contributed by: Watase Media Arts Center, Japanese American National Museum

Interviewee Bio

Toshiro Konishi was born on July 11, 1953, the fourth son of a long-established Japanese restaurant owner in Saito City, Miyazaki Prefecture. Having played in the kitchen from around the age of six, at 11-years-old, Konishi began helping out in the kitchen with other chef candidates. Then in 1971, at age 16, he headed to Tokyo and became a chef at the restaurant “Fumi”.

In 1974, he moved to Peru with Nobuyuki Matsuhisa, known in America, Japan, and elsewhere for his Japanese fusion cuisine at his restaurant, “Nobu”. After working at the Japanese restaurant “Matsuei” for ten years, he opened “Toshiro’s” and “Wako” in a Sheraton hotel in Lima. In 2002, he also became manager of “Sushi Bar Toshiro’s” in the San Isidro region.

Aside from running the restaurants, he taught at San Ignacio de Loyola University, participated in culinary festivals around the world, introduced innovative cuisine known as “Peruvian Fusion” (a mix of Japanese and Peruvian cuisines), and received numerous awards. In 2008 he became the first Japanese chef based in Latin America to receive the Japanese government’s Minister's Prize from the Ministry of Agriculture, Forestry and Fisheries. (October 2009)

Jane Aiko Yamano
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Jane Aiko Yamano

New Year's food

(b.1964) California-born business woman in Japan. A successor of her late grandmother, who started a beauty business in Japan.

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Wayne Shigeto Yokoyama
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Wayne Shigeto Yokoyama

Food growing up

(b.1948) Nikkei from Southern California living in Japan.

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Peggie Nishimura Bain
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Peggie Nishimura Bain

Learning American cooking

(b.1909) Nisei from Washington. Incarcerated at Tule Lake and Minidoka during WWII. Resettled in Chicago after WWII

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Art Shibayama
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Art Shibayama

Activities growing up in Peru

(1930-2018) Nisei born in Peru. Taken to the United States during WWII.

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Art Shibayama
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Art Shibayama

Family's deportation from Peru to U.S. after the bombing of Pearl Harbor

(1930-2018) Nisei born in Peru. Taken to the United States during WWII.

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Art Shibayama
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Art Shibayama

Denied redress as a Japanese Peruvian

(1930-2018) Nisei born in Peru. Taken to the United States during WWII.

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Alfredo Kato
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Alfredo Kato

Japanese vs. Peruvian identity (Spanish)

(b. 1937) Professional journalist

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Alfredo Kato
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Alfredo Kato

Peru Shimpo for the Nikkei community (Spanish)

(b. 1937) Professional journalist

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Alfredo Kato
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Alfredo Kato

Escaping to a small village in the mountains during the World War II (Spanish)

(b. 1937) Professional journalist

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Alfredo Kato
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Alfredo Kato

Post-war experiences in Lima (Spanish)

(b. 1937) Professional journalist

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Vince Ota
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Vince Ota

Little contact with Asians growing up on the east coast

Japanese American Creative designer living in Japan

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Margaret Oda
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Margaret Oda

Memories of family dinners

(1925 - 2018) Nisei educator from Hawai‘i

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Margaret Oda
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Margaret Oda

Symbolic New Year’s foods prepared from scratch

(1925 - 2018) Nisei educator from Hawai‘i

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Luis Yamada
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Luis Yamada

Suffering in World War II (Spanish)

(b. 1929) Nisei Argentinean

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Venancio Shinki
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Venancio Shinki

We go to America (Spanish)

(b. 1932-2016) Peruvian painter

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