A Japanese-Jewish feast for Tsukimi and the High Holy Days

In a light-filled Hayes Valley apartment kitchen, Kristin Eriko Posner is shredding ginger on a Japanese ceramic ginger grater. She moves quietly around her galley kitchen with a zen-like aura, looking completely at peace. Ginger is for the meatballs in her tsukune “matzo ball” soup, which marries the eastern European Jewish tradition of matzo ball soup with Japanese tsukune, chicken meatballs typically served in izakayas. “Some people are afraid of butchering their traditions, but we have to adapt and update them if we want them to survive,” says Posner, 33, while gently mixing ground chicken thighs with ginger, green onions and sake. She adds organic white sesame oil from Wadaman, a 130-year-old family-owned company in Osaka, Japan. “Most of what I make is not traditional, but inspired by it,” she says.
Read More

A Japanese-Jewish feast for Tsukimi and the High Holy Days

In a light-filled Hayes Valley apartment kitchen, Kristin Eriko Posner is shredding ginger on a Japanese ceramic ginger grater. She moves quietly around her galley kitchen with a zen-like aura, looking completely at peace. Ginger is for the meatballs in her tsukune “matzo ball” soup, which marries the eastern European Jewish tradition of matzo ball soup with Japanese tsukune, chicken meatballs typically served in izakayas. “Some people are afraid of butchering their traditions, but we have to adapt and update them if we want them to survive,” says Posner, 33, while gently mixing ground chicken thighs with ginger, green onions and sake. She adds organic white sesame oil from Wadaman, a 130-year-old family-owned company in Osaka, Japan. “Most of what I make is not traditional, but inspired by it,” she says.
Load More Articles