Last night, I had the honor of being one of the speakers at a very special Tu B’Shvat seder dinner at Urban Adamah, a Jewish urban farm in Berkeley. I had the task of speaking about barley, one of the seven sacred Biblical species. As I dove into researching this humble grain, I learned that it has many lessons to teach us.
Read MoreWhen I married someone who was not Japanese American, it was never a topic of conversation with either of our families. That’s why I was so struck when I learned about Loving Day and the landmark Loving v. Virginia case. It wasn’t that long ago when being married could have landed us in jail, as it did for many couples. I recently had the opportunity to interview Ken Tanabe, the founder of Loving Day, on the nuances of ethnicity, how to celebrate Loving Day, and gatherings around the globe!
Read MoreTo start the Sukkot meal, I’m making a comforting bowl of chicken kreplach (dumpling) soup. I’ve read that kreplach is a symbolic new year food in some Jewish communities, because the filling is sealed in the noodle like judgement is sealed in the Book of Life on Yom Kippur. But my first thought as a Japanese American Jew was: “It sounds like gyoza soup!”
Read MoreThe most famous dish of all on Rosh Hashanah is perhaps the simplest; apples dipped in honey, an edible prayer for a sweet year. Here's my updated take on a classic apple and honey cake for dessert: Light and airy Japanese sponge cake with whipped cream, spiced apples and honey rolled in. The end result is an unexpected take on a classic with a beautiful presentation and just a touch of sweetness to last all year.
Read MoreA new take on the classic brisket for the High Holidays: Fall-apart-tender brisket braised in tonkatsu, a mouthwatering Japanese barbecue sauce. Perfect for the modern Rosh Hashanah table!
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