Análisis del impacto de la cocina japonesa en la gastronomía cuencana. Propuesta de cocina de autor mediante el diseño de un menú japonés-cuencano

Abstract

This intervention project aims to analyze the influence of Japanese cuisine within the gastronomy of Cuenca, by proposing an author's menu using a combination of techniques and food products belonging to the two cultures. The methodology used within this work is qualitative, since techniques such as documentary collection, observation technique and interviews have been used. This allowed to know and obtain background facts on Japanese cuisine and how it has been expanding in different gastronomic cultures around the world. In the same way, sensory techniques were applied through the tasting of the proposed menu, for a better analysis of the subject in question. We studied the different concepts that are part of both gastronomy in Cuenca and Japanese gastronomy, their techniques, ingredients, typical dishes, utensils, cooking methods, history, etc. In order to obtain more relevant information on the subject, technical visits were made to certain Japanese cuisine establishments within the city of Cuenca, in order to taste and learn about the best-known dishes within this culture. In this way more knowledge was obtained about the trend of Japanese cuisine and how it is accepted within the city. Finally, a menu composed of twelve salty dishes, sweet and drinks was elaborated, which were practiced and tasted on several occasions to ensure a result adapting between flavors, colors and textures that let understand the Japanese cuisine within the gastronomy of Cuenca.