Sauces, ingredients, and terms:

• Eel: Sweet sauce made with sea eel.
• Japanese cream: Sugar, white onion, heavy cream, fish seasoning, butter, salt, and soy sauce.
• Cholupa: Oval-shaped fruit, yellow and orange inside, with a sweet and sour taste.
• Mango Chutney: Mango pulp, sugar, ginger paste, yellow curry.
• Red curry: Asian seasoning made from chilies and spices.
• Baby mix salad: Mix of baby lettuce and greens, arugula, curly lettuce, red leaf lettuce, and spinach.
• Oriental broth: Made with fish, chicken, pork, garlic, ginger, onion, and carrot.
• Gyoza: Thin wheat dough filled with vegetables, meat, or seafood.
• Huancaína: Traditional Peruvian sauce made with cheese and yellow chili peppers.
• Ajitsuke egg: Eggs simmered and marinated in soy sauce.
• Kamaboko: Sugar, white fish, egg whites, ajinomoto, and salt.
• Kanikama: Sticks made with crab meat.
• Madurito: Soy sauce, honey, and sesame seeds.
• Japanese mayonnaise (traditional): Traditional mayonnaise with ginger and spices.
• Japanese peanut mayonnaise: Made with peanuts, egg, and sunflower oil.
• Creole picadillo: Traditional mixture of red onion, bell pepper, and cilantro.
• Avocado purée: Made with finely chopped red onion, avocado, bell pepper, and cilantro.
• Acevichada sauce: Creamy texture, with lemon and garlic
• Creamy citrus sauce: Made with ceviche sauce and red curry.
• Cucaramácara sauce: Made with Japanese mayonnaise, avocado, and honey.
• Sweet sauce: Sauce made with heavy cream, cream cheese, and honey.
• Lemon kay sauce: Made with soda, lemon, and sugar.
• Niniko sauce: Citrus mayonnaise, garlic paste, sesame oil, soy sauce, and white wine.
• Pad Thai sauce: Made with tamarind and anchovies.
• House red sauce: Sauce made with roasted peppers, onions, garlic, cilantro, and spices.
• Tartar sauce: Made with mayonnaise, garlic, herbs, and spices.
• Som tam salad: Green papaya, mango biche, carrot katsura, and peanut vinaigrette.
• Soy sauce: Made from roasted soybeans fermented with fungus (koji).
• Sriracha: Traditional Thai hot sauce.
• Surimi: Pressed mixture of white fish and soy protein.
• Sweet chilli: Sweet and sour sauce made from chilies and ginger.
• Tajín: Spicy and sour powdered seasoning from Mexico.
• Togarashi: Spicy Japanese seasoning made from nori seaweed, black sesame seeds, and orange.
• Spicy mayo: Emulsion made from neutral mayonnaise and sriracha sauce.
• Pico de gallo: Red onion, bell pepper, cilantro, mango, lemon, and ajinomoto.
• Scallops: Also known as scallops or pilgrim clams, they are a type of marine bivalve mollusk highly prized in gastronomy for their white, tender meat.
• Truffle: Truffles are edible hypogeous (underground) fungi of the Tuber genus that grow associated with the roots of trees such as holm oaks and oaks. Considered a “black diamond” of gastronomy due to their intense aroma and complex flavor, they are harvested with trained dogs. They are a highly prized and expensive product due to their rarity and difficult harvesting.
• Shrimp furikake: This is a dry Japanese seasoning that combines shrimp salt, nori seaweed, sesame seeds, and togarashi.
• Shrimp tenkasu: These are crispy bits of flour batter with shrimp salt, very common in Japanese cuisine.
• Nigiri: This is a type of traditional Japanese sushi consisting of a small base of vinegared rice, hand-molded into an oval shape, topped with a slice of raw or cooked fish (salmon, tuna, shrimp, etc.).
• Yellow chili pepper: The essential chili pepper in Peruvian cuisine, known for its intense orange color when ripe, fruity flavor (reminiscent of mango or passion fruit) and moderate spiciness.
• Nikkei cuisine: A gastronomic fusion that combines Japanese culinary techniques (precise cutting, steaming, use of the wok) with the richness of Peruvian ingredients (peppers, limes, tubers).