Every year, about a month before Purim, I make three to four batches of hamantaschen. Then, I post a pretty photo on Instagram of the last batch.

This is one of my favorite Japanese comfort foods. It's called soboro gohan, and typically has three toppings: Ground meat, sake scrambled eggs and greens. 

In both of my cultures, when a friend or family member is having a challenging time, the most common way we support them is to provide a meal.

Have you ever tried to make a Japanese dish (like miso soup) and found that the flavor just fell kind of... Flat? Most likely, the dish was missing a layer of umami.

For years, I have put so much pressure on myself to create a feast on Shabbat. In my Intro to Judaism class, I learned that it is the most important holiday of the year.

My Mom used to bring this rice porridge (okayu お粥) to my bed when I had a cold 😷🤒. Try making this okayu when you aren't feeling well. 

Every year, for as long as I can remember, my Japanese mother would make us a warming bowl of soba noodles in hot broth a few hours after a light New Year's Eve dinner.

Every year, I spend months brainstorming a new kind of latke only to end up making classic potato latkes for Hanukkah. Made well, they are always a clear winner for me over potato alternatives like beet, parsnip, zucchini, sweet potato, etc....

Besides the occasional pumpkin pie on Thanksgiving, I didn’t grow up eating a lot of pumpkin-flavored dishes. Instead, the women in my Japanese-American family made stewed kabocha at this time of year. 

You wouldn't realize it right away, but my Japanese mother is a steak and potatoes, mid-western, American girl through and through. 

When we have overnight guests coming, I like to make a batch of healthy snack bars before they arrive...