{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F40e7784a-40e7784a","width":444,"version":"1.0","type":"rich","title":"Episode 362: Llama Inn with Erik Ramirez","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/e3a16b30-3ddc-48d1-ab94-42fa98d8df2f/1532447661artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/e3a16b30-3ddc-48d1-ab94-42fa98d8df2f\" height=\"200\" width=\"100%\" title=\"Episode 362: Llama Inn with Erik Ramirez\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today's episode of THE FOOD SEEN, Erik Ramirez grew up in New Jersey with his Peruvian-Japanese grandmother. Decades later, his restaurant Llama Inn in Brooklyn, is in exploration, and honor to, his blended past. There's a long history behind Nikkei cuisine, a proverbial bridge blending Peruvian ingredients and Japanese techniques, which sees ceviche in a similar vein to sashimi, anticuchos (grilled skewers) akin to yakitori. Just like the great expanse between the Andes and Amazon, there's a range of flavors that are found at Llama Inn, worlds apart, bound by Brooklyn."}