During her tour, the princess learned about the pavilion's concept, "Infinite Possibilities," which showcases the country's cultural, historical, and natural wealth.
The pavilion's proposal uniquely combines tradition, innovation, and sustainability.
Her Imperial Highness had the opportunity to take part in a live culinary demonstration led by Peruvian chef Angel Hupiu.
The chef explained the preparation of Pulpo al Olivo (Octopus with Olive Sauce), a traditional dish that exemplifies Nikkei culinary fusion, combining the identity of Peru's coastal cuisine with techniques from Japanese gastronomy.
The program also featured a performance of the vibrant traditional dance Valicha, presented by the troupe Este es mi Peru (This is My Peru), with music by Antonio Camaque.
In addition, the tour offered immersive experiences with three-dimensional recreations of Machu Picchu and the sacred city of Caral, as well as exhibitions of pieces from the Nasca culture.
It also highlighted the close historical ties and friendship between Peru and Japan, along with their cultural cooperation in the field of archaeology.
Princess Kako's visit concluded with a tasting of emblematic dishes of Peruvian cuisine, such as Causa Rellena (layered potato dish with fillings), quinoa salad, Lomo Saltado (Peruvian style beef stir fry), Mazamorra Morada (Sweet Peruvian Purple Corn Pudding), and Mazamorra de Cañihua (Cañihua Pudding).
The princess expressed her deep appreciation for Peruvian culture and reaffirmed her commitment to strengthening the friendship and cooperation bonds between the two countries.