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Tsampa (Zanba)

Tibet
cherrycheng

The main ingredient of tsampa is barley flour. When eating, add a small amount of buttered tea, milk dregs, and sugar into the barley flour and mix them evenly, then knead it into a ball by hand. It... Read more

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Lima Sushi Submitted by: comelones
Lima

Lima not only has fish, but also Japanese. About 80,000 Nisei immigrated to Peru prior to WWII. There is also a large Chinese-Peruvian population, and there lingering legacy is also culinary: arroz chaufa (fried rice) and lomo saltado (beef stir fry). Like a stone mason transported to Italy to work on the finest marble, the Japanese immigrants have found themselves with access to the finest raw materials the Pacific can muster. The above plate is from Edo, reputed to be the 2nd best sushi spot in Lima. Number 1 honors go to Matsuei, which is the former home of Nobu Matsuhisa, chef of the eponymous NY restaurant. The maki rolls were a bit generic for my taste, although the acevichado (sauced with a mixture of mayonnaise and leche de tigre) was a novelty. The sashimi was fresh but didn’t blow me away in any particular respect. The meal was a good one though, and improved by the company and the prospect for a night on the town to follow.

 

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