Propuesta gastronómica alrededor de la fusión entre gastronomía japonesa y cocina ecuatoriana

Abstract

Abstract: This study addressed the integration of elements from Japanese cuisine into Ecuadorian gastronomy and vice versa, highlighting how ingredients such as ginger and soy sauce were incorporated into traditional Ecuadorian dishes. Similarly, Ecuadorian elements were integrated into Japanese practices and dishes, thus achieving the proposed fusion. Through detailed analysis, the study examined the cultural and culinary influences that enabled this fusion, demonstrating the adaptation and reinterpretation of recipes based on local ingredients. The work included a methodology for designing a five-course signature cuisine menu that combined flavors and techniques, followed by a qualitative and quantitative evaluation through a tasting event. This proposal aimed to diversify the gastronomic offerings in Ecuador and apply it at the Suiton Sushi restaurant in the city of Ibarra, as well as promote a meaningful cultural exchange that reflects the evolution of culinary traditions. The project highlighted the capacity for innovation in the gastronomic field, contributing to the enrichment of Ecuador s culinary heritage.