Welcome to Jewish Food Writing
I’ll be sharing some of the best writing and conversations with Jewish novelists, cookbook authors, directors, playwrights, thinkers—those who write about the amalgamation of memory, hope, memories, food moments, language, legacy, and recipes that endure. Some of these incredible voices will also be in select episodes of my podcast, Tokyo Shishi. Get the fuller picture, and go behind-the-scenes, in this complementary Substack! Welcome.
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about the author
I’ve been based in Tokyo for nearly 18 years now.
I always knew I’d write or be an artist. They are just different brushes.
I wrote about chasing memory from America to Japan and back to America and then I realized there is a bigger picture, too, for me regarding Jewish foods and the story it tells—like Gretel throwing down bread crumbs, croutons, or whatever they were. The foods of the Jewish people, my ancestors, tell the story of where we’ve been, what we imparted, what became something special in us. It’s also a case of detective when there are nations like Yemen and Libia with no Jews. And yet, we were there, thriving, with parties and bubbling over pots as we fed our kids.
Me and Japanese Food: I write about honoring culture within food, both about Japanese cuisine, my adopted culture, like with sukiyaki here in The Epoch Times, ice-cold somen here, and “Japan’s Obsession with Mont-Blanc Cake” for Taste. There is no end to beauty in Japan.
Cocktails: I also write about the Japanese cocktail scene! Ask me for my top pics, but also go here to my guide for “Roadbook”. and usually back to Jewish food and memory, the conversations and palette of my bones.
You can find more of my writing here, on Eaten Japan.
I research and write about Holocaust Education, too, in places like LA Review of Books.
You can find me making challah & leading seasonal Zoom workshops, too!
