In Tokyo, Japan's Jewish community of around 1,000 members creatively adapts traditional Passover recipes by incorporating local ingredients. This resourceful spirit includes unique dishes such as miso soup with matzo balls and lotus root tempura with matzo cake meal. Rabbi Andrew Scheer explains that the center alternates between traditional Jewish meals and Japanese dishes to cater to diverse tastes. Local adaptations involve substituting ingredients, such as using Chinese horseradish for maror and incorporating kosher Japanese foods to create a harmonious dining experience during the Passover holiday.
Miso soup with matzo balls and innovative sushi-like kugel exemplifies how Jews in Tokyo creatively adapt traditional Passover recipes to incorporate local Japanese ingredients.
We're able to find a balance what makes guests happy while still preserving our traditional dining values, as we alternate between traditional Jewish cuisine and modern Japanese adaptations.
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