I am all too familiar with a story like Francesca Biller’s, who shares this week what it’s like to be Japanese and Jewish, especially where the kitchen is concerned. As an Italian-Jewish hybrid myself, I love exploring how to create mash-up combinations of classic Jewish food with Mediterranean flavors. Balsamic Apple Date Challah anyone?
Franseca grew up with charoset and mandelbrodt served alongside chicken gyoza and udon noodles. What a lucky lady!
And we are lucky too, because she shared two of her family’s Japanese-Jewish mash-ups on the Jewish& diversity blog this week, including Chicken Udon Noodle Soup. Just when you thought chicken soup couldn’t get any better.