Amazonic Beans by chef Mitsuharu Tsumura of Maido

Amanda Hall

At the young age of 28, Mitsuharu Tsumura opened Maido, a Nikkei inspired restaurant (Japanese-Peruvian) with the help of his father. The passionate Mitsuharu traveled the world showcasing his talent, and he describes cuisine as one of his very first memories and something that has always been a part of his life.

Maido, located in Lima, Peru, looks for customers to live a genuine Nikkei experience. In fact, the word “Maido” itself means “welcome” in Japanese. Chef Mitsuharu believes in welcoming, honest cuisine for his customers. He claims the landscapes of the Peruvian amazon inspire his unique dishes. Here’s the recipe for Amazonic Beans.

But first, a quick word from the chef:

“This dish in one of the courses of our new tasting menu in Maido. The whole menu is inspired by the Peruvian Amazon, which has a huge biodiversity. Not many people are aware that there is a huge variety of native Amazonic beans. In one of my trips to the Amazon, I saw them and they have beautiful colors and great textures, so I decided to give this amazing product a tribute. Crispy black quinoa, avocado cream, Ponzu gel, Amazonic beans, coffee crumble, and quince compose the dish. An explosion of flavors and textures.¨

Avocado Cream

1 clean avocado
80 ml (RB) of dashi
8g cilantro
4g salt
Juice of 3 lemons
In a blender, add all the ingredients and process until you get a smooth cream.
Reserve cold.


1/2 L water
6g kombu
10g katsuobushi
Hydrate the kombu in water for 12 hours.
In a saucepan, place the water with kombu to medium heat until it reaches 80°C.
After reaching this temperature, add the katsuobushi and put out the fire.
Leave to infuse for 20 minutes with the lid on.
After 20 minutes, strain with a thin gauze to prevent remains.

Sautéed Beans

60g regional cooked beans (or any beans you like)
8g chopped red onion in brunoise
4g chopped garlic in brunoise
4g chopped ginger
20ml sesame oil
In a pan, sautée the garlic with the onion, the ginger, and the cooked beans for about 2 minutes.
Season with salt and pepper.
Add the sesame oil, and put out the fire.
Reserve cold.

Sweet Quince

200g quince
100g white sugar
2g cinnamon
200ml water
Clean the quince and cut into 1cm cubes.
With the excess of quince, make an infusion with cinnamon and reserve.
In a pan, make a syrup with water and sugar, and add the cubes of quince with the previous infusion and cook for 3 minutes.
Reserve cold.

Grain Soil

35g ground coffee
50g honey
20g flour
15g unsalted butter
Temper the butter.
Crush the chulpi corn you obtain a kind of coarse ground.
In a bowl, mix all ingredients until you have a kind of dough.
Spread the dough on a plate and bake at 150°C for 10 minutes.
Remove, let cool, and keep in a sealed container.

Ponzu Gel

250ml Ponzu
2g Xantana
With a mixer, blend the ingredients until the Ponzu takes gel texture.
Reserve cold.

Crispy Quinoa

50g black quinoa
In a blender, place the quinoa with little water and blend until completely ground.
Place the mixture in a pan and cook for 10 minutes over medium heat.
Roll out the mixture on a Silpat. Try to stretch as thin as possible.
Bake at 120°C for approximately 30 minutes.
Reserve in dry place.



In a cold dish, place as a base a line of avocado cream. On top of the avocado cream, place the sautéed beans simulating a kind of garden. Embe the crispy quinoa on the avocado and place the quince’s cubes. Finish the plating by putting Ponzu gel drops and grain soil, and decorate with flowers and sprouts. Serve cold.