Rosh Hashanah is coming! Are you in menu planning mode yet, like me? I hope this look back into the Nourish Co. archives sparks some inspiration. It seems that with each passing year, I’m all about simplifying so I can spend more of my effort and energy on being present with my loved ones during this very special time of year. L’Shana Tova!
Read MoreTo symbolize the miracle of the oil that lasted for eight days instead of one, Hanukkah foods are fried in oil. Fried foods can often taste really heavy, so I like to swap out all purpose flour with mochi flour (Japanese glutenous rice flour)…
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 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!
Read More
