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4 Hanukkah recipes from across Asia that meld local cultures with Diaspora traditions
TAIPEI (JTA) — Asian-Jewish cuisine is a complex tapestry.
Jewish communities have existed across Asia for longer than many might assume, especially near major historical trade routes in places such as India, Singapore and Indonesia. Other communities developed during and after World War II. Some were part of or assimilated into local cultures, while others blended culinary traditions from other lands with the cuisines of their new homes.
So what do Jews in various parts of Asia eat on Hanukkah? Jews hailing from India, Singapore, Indonesia and Japan spoke to the Jewish Telegraphic Agency about some of their go-to holiday recipes.
Jeremy Freeman’s negi latkes use a type of onion native to China and grown across East Asia. (Jeremy Freeman)
Tokyo, Japan: Negi latkes
Before moving to Japan with his wife, Maiko, five years ago, Jeremy Freeman was selling vintage Jamaican records in New York City. In fact, Maiko was the one with the restaurant — Oni Sauce, a Japanese home-style food stand in Brooklyn’s Smorgasburg market.
But when the two made the move to Tokyo with their kids, they decided to switch it up. Freeman’s Jewish background takes the stage at their Tokyo restaurant, Freeman’s Shokudo — specifically, the smoky side: Freeman’s specializes in smoked fish and meats with a rotating seasonal menu. They often dabble in Japanese-Jewish fusion, with offerings like the bialy (made on request by a local Japanese bakery) with whitefish salad made from smoked saba (mackerel), smoked daikon pickles and tobiko, or flying fish roe.
On Hanukkah, Freeman whips up these potato latkes made with negi, a type of onion native to China and grown across East Asia, that falls somewhere between a scallion and a leek. Negi has a stronger flavor than white onions typically used in latkes, and they also produce a lot less water, creating a batter that’s cleaner and easier to work with. At Freeman’s Shokudo, they’re topped with creme fraiche, tobiko, and ikura or salmon roe.
Recipe
Ingredients
2 large potatoes
2 negis (Japanese leeks)
2 eggs
1/2 cup matzah meal
Tobiko
Ikura (salmon roe)
Dill
Sour cream
Directions
Grate potatoes with the large hole side of a box grater. Use your hands to squeeze out as much liquid as possible.
Chop negi into thin slices as you would with scallion. Mix with potatoes and add the two eggs (beaten) and matzah meal. Season with salt and black pepper.
Heat skillet or cast iron pan with safflower oil. Add a drop of the potato mixture to test oil temperature. When it sizzles, the oil is ready. In batches, so as to not crowd the pan, add potato mixture in a thin layer for pancakes about the size of a palm. When browned on one side, flip the pancake. Make sure the pan does not get too hot.
To serve, add a dollop of sourcream and top with ikura and tobiko and a sprig of dill.
Rosita Goldstein says Indonesian and Jewish cooking go hand in hand. (Rosita Goldstein)
Singapore/Indonesia: Deep-fried corn fritters
Rosita Goldstein’s Saturday morning Shabbat meals have become something of a local legend among Singapore’s Jewish community. Twice a month for a decade, she hosted anywhere from 30 to 100 community members at her home, where she prepared abundant spreads of Jewish and Indonesian classics now memorialized in a cookbook.
Goldstein, who is originally from Indonesia and converted to Judaism after meeting her husband, Harvey, in Singapore, says culinary traditions from Indonesia meld easily with kashrut, or Jewish culinary rules.
“A lot of recipes don’t use pork,” she said. “And then second of all, in the Jewish tradition, we don’t mix meat and dairy, and it’s very easy, because in most of Indonesian food, we use coconut milk.”
Life is a little slower now for the Goldsteins, who recently moved to Virginia and hope to split their time between the United States and Singapore. On Hanukkah, these deep-fried Indonesian corn fritters, served best with sour cream and sweet chili sauce, are a family favorite. In Indonesia, they’re a popular street food, but they are also a nod to the Hanukkah custom of frying in lots of oil.
Recipe
Ingredients
2 cups fresh or frozen corn kernels
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 cup thinly sliced spring onion
1/4 cup chopped celery leaves
1 large egg
1 cup water
Oil, enough to deep fry the corn fritters.
White ground pepper, and salt to taste.
Directions
In a mixing bowl, mix the ingredients together until the flour, baking soda, garlic powder, white pepper, salt, egg and water are all well combined.
Add the corn kernels, spring onions, and celery. Mix it well.
Heat the oil in the pan. Using a spoon or small ladle, spoon portions of batter into the hot oil and fry. . Do not overcrowd the pan. Cook both sides of the corn fritters until golden brown.
Serve with sour cream and sweet chili sauce.
Esther David serves her vegetable patties with coriander chutney on Hanukkah. (Esther David)
Gujarat, India: Vegetable patties with coriander chutney
According to legend, the Bene Israel trace their beginnings in India to a shipwreck on the country’s west coast over 2,000 years ago. When British rule began in 1858, they came to Gujarat, a state on the coast and embraced local life there while maintaining their Jewish identity, leading to the formation of unique customs and culinary traditions.
Esther David is a Bene Israel Jew who grew up in Gujarat and writes about the Jewish Indian experience in her novels. Her most recent book, “Bene Appetit,” recounts the diverse traditions and cuisines of India’s five Jewish groups — traditions she says are quickly being forgotten due to modernization and immigration.
At Hanukkah, fried vegetable patties or fritters are traditional, usually served alongside carrot halva. David likes to serve the fritters with coriander chutney.
Recipes
Vegetable patty ingredients
6 potatoes
½ cup green peas
¼ teaspoon red chili powder
½ teaspoon cumin powder
1 tablespoon chopped coriander leaves
Salt to taste
Eggs, breadcrumbs, flour and oil for frying
Instructions
Peel potatoes and shell green peas. Cook both until soft.
Mash the potatoes and combine with peas. Add red chili powder, cumin powder, coriander leaves and salt to taste. Mix with oiled hands. Divide the mixture into equal portions and shape into round patties. (Optional: add 1 small grated carrot to the mixture of potatoes and peas.)
In another bowl, whisk eggs until frothy and dip each patty in the egg mixture. Then roll in a platter of flour and breadcrumbs and cover on both sides.
Heat oil in a pan and fry patties on both sides until golden brown. Drain and serve hot.
Coriander chutney ingredients
1 small bunch fresh coriander leaves
10 leaves fresh mint
1 medium green chili
½ cup grated coconut
¼ teaspoon sugar
Salt
Instructions
Clean and finely chop the coriander, mint leaves and green chili. Mix with the grated coconut, sugar and salt. Process in a mixer and serve with the patties.
Brod goreng means “fried bread” in Indonesian. (Screenshot from YouTube/Beqs Kitchen)
North Sulawesi, Indonesia: Brod Goreng
The Jewish community in North Sulawesi, Indonesia, might be one of the smallest in all of Asia. Made up mostly of descendants of Dutch Jews who came to Indonesia with the Dutch East India Company in the 17th century, the population has declined over time as Jews have attempted to assimilate amid an environment that is not always welcoming to them. In 2013, a historical Dutch synagogue in Surabaya, on the island of Java, was demolished by a real estate developer following protests by Islamic groups.
Yaakov Baruch, the rabbi for North Sulawesi’s community, is a descendant of both Dutch Jews and Holocaust survivors. He shared a recipe for brod goreng, a sweet fried bread for Hanukkah.
A Dutch-Indonesian culinary creation, brod goreng was only eaten in areas where Dutch Jews were living, Baruch said. “The Jews combined the culinary [traditions] between European and local Indonesian food, since this food is closer with sufgiyanot,” he said. “So the Jews in this country always prepare this ‘brod goreng’ next to our Menorah during Hanukkah.”
Recipe
Ingredients
250g flour
1 egg
5 tbsp sugar (you can add more if you like it sweet)
1 tsp yeast
2 tbsp butter
Water
Oil for frying
Directions
Beat sugar, eggs, butter until slightly white. Add flour & yeast, then add water little by little while stirring, until there are no lumps. Leave it for about 30 minutes, covered with a napkin.
Heat enough oil to submerge the portions. Before frying, stir the mixture for a while, then use a tablespoon to spoon pieces one by one into the cooking oil. They will be sticky when taking them off of the spoon. Fry until golden brown. (Optional: serve with powdered sugar.)
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The post 4 Hanukkah recipes from across Asia that meld local cultures with Diaspora traditions appeared first on Jewish Telegraphic Agency.
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Are Jews Fools to Consider Forgiving Kanye West?
Kanye West’s advertisement apologizing to Jews in The Wall Street Journal, which was not a good choice of publication, as it plays into stereotypes of Jews controlling money, has raised an important question at a time when many Jews feel desperate in the wake of rising antisemitism:
Should Jews forgive Kanye?
The conventional wisdom would be not to. In October 2022, he tweeted that he was going to go “death con 3 on Jewish people” and sadly opened a Pandora’s box, where it was cool to be antisemitic. This, of course, was before the attacks of October 7, 2023, and set up a prelude to podcasters blaming Israel for all the world’s ills, and saying that “it shouldn’t be forbidden to criticize Israel” (which, of course, it isn’t).
West is addicted to attention, and his outspoken hatred of Jews clearly gave him that. There are also people who claimed that West hated Jews because he blamed them for his break-up with Kim Kardashian.
But Jews cannot react out of fear or appeasement, and I am embarrassed for some Jewish influencers online who posted that Kanye should be forgiven. Mental illness or not, Kanye West has done incredible damage to the Jewish community.
His song “Heil Hitler” was one of the worst things I’ve seen. He also offended the Black community by psychotically saying that “slavery was a choice.”
Would his followers who say that Hitler was right suddenly flip if Kanye did? It’s hard to say. They might claim that Jews or Israel paid West to change his position.
I’ve also seen some people say that they believe West is sincere. But in life, one shows sincerity by actions, not by words. The question of forgiveness should not even be addressed until West takes some actions that show he means business.
Here are a few things he could do to show contrition:
1. Tell Candace Owens to Chill
Owens has fallen off the deep end, obsessing over Israel, possibly due to her anger of being fired by The Daily Wire. West should call for her to apologize, and stop blaming Israel for everything from the Charlie Kirk murder to the assassination of JFK. West would be helping to stop antisemitism, and also helping Owens, who he says is a friend.
2. Tell Tucker Carlson to Start Acting Like an American
Carlson is head over heels in love with Qatar and Russia, and hates Israel. Perhaps West could also remind Carlson that Winston Churchill was a good guy, not a villain, and that Carlson should stop demonizing Israel.
3. Rebuke Nick Fuentes
Fuentes, a young antisemite growing in popularity, wants to be West’s friend. West should tell Fuentes that he should be a man and stop blaming all the world’s problems on Israel, as if the Jewish State controls the universe — which it does not.
4. Go to Israel and Have Discussions with Jews of Color
Due to the myth of Israel being the “white colonizer,” many are unaware there are Jews of color. When you count Arabic Jews in the fold, more than half of Israel would be considered “diverse” by US standards. Unfortunately, these Jews are not given enough screen time on news shows and debates, and it would be educational for the world to see the truth.
5. Create a Music Video Where He Mocks Antisemitism
In a video with Jewish artists, West can show that antisemitism is neither cool nor strong, and the sign of a weak person who seeks to scapegoat a small minority in order to feel powerful.
6. West Should Study Judaism with a Group of Rabbis for a Set Period of Time
This would show the beginnings of contrition.
All in all, it is foolish to immediately say that West should be forgiven, and it is a sign of people who live in fear or simply want attention or hope that West actually is sincere. But as the automated New York City subway message reminds us, we need to see something before we say something.
The author is a writer based in New York.
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Prominent British LGBTQ activist arrested for carrying ‘globalize the intifada’ sign in London
(JTA) — British LGBTQ activist Peter Tatchell was arrested for holding a sign with the phrase “globalize the intifada” at a pro-Palestinian march in London on Saturday.
Tatchell’s arrest comes weeks after the police in London announced that they would arrest pro-Palestinian protesters who chant “globalize the intifada.” While the common pro-Palestinian phrase is defended by its supporters as a rallying call to expand international pressure on Israel, critics say it amounts to a call for violence against Jews.
The policy change came in the wake of the attack on a Hanukkah celebration in Sydney that killed 15. It followed other efforts by the British government to tighten limits on what pro-Palestinian protesters can say and do, including a ban on the activist group Palestine Action that has made any show of support illegal.
Tatchell, 74, who is known as one of England’s most prominent gay rights activists, wrote in a post on X that he had “opposed Hamas since it was formed & opposed ALL Islamists (Iran, Hezbollah etc).” But he said the Metropolitan Police’s new policy was an overreach.
“Police are fabricating new laws. There is no legal statute that criminalises ‘intifada,’” wrote Tatchell in a post on X decrying his arrest. “By arresting me, police seem to be reacting to pressure from a foreign regime – Israel – & Netanyahu apologists, to silence public support for Palestinians’ right to resist Israeli occupation.”
The full text of Tatchell’s sign at the rally read “Globalise the intifada: Non-violent resistance. End Israel’s occupation of Gaza & West Bank.” Tatchell said he was detained for 12 hours.
Last May, Tatchell was arrested at another pro-Palestinian protest in London for carrying a sign that read “STOP Israel GENOCIDE! STOP Hamas executions!” He said police had accused him of breaching the peace and that pro-Palestinian protesters had accused him of being a pro-Israel plant because he called out Hamas in addition to Israel.
Thirteen people were arrested on Saturday during the Palestine Coalition protest and one person was arrested from the Stop The Hate UK counter protest, according to London’s Metropolitan Police.
The London protest was not the only pro-Palestinian demonstration this weekend to feature calls for an “intifada.”
A coalition of Jewish groups denounced a rally in Philadelphia on Sunday in which marchers chanted calls for an intifada. According to the groups, one speaker said, “Martyrdom is a commitment, a principle. It gives life to the movement and carries it forward…our task is to identify tangible, precise ways to attack the genocidal Zionist enemy and actually f—ing attack.”
The rally was organized by the Philly Palestine Coalition, which has previously targeted Jewish-owned restaurants in the city.
“This was not a metaphor or abstract political speech,” said the statement from the groups, Jewish Federation of Greater Philadelphia, Anti-Defamation League Philadelphia and American Jewish Committee Philadelphia/Southern NJ. “It was explicit incitement for violence. Such language and imagery are dangerous, antisemitic and unacceptable.”
The post Prominent British LGBTQ activist arrested for carrying ‘globalize the intifada’ sign in London appeared first on The Forward.
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Tu B’Shvat, Conscious Eating, and the Jewish Call to Return
Tu B’Shvat, the Jewish New Year for the Trees, is often celebrated simply: fruit on the table, blessings over figs and dates, and a nod to nature in the middle of winter. For those who do things a bit more lavishly, a ceremony or seder is conducted.
But at its core, the holiday of Tu B’Shvat is far more than a seasonal celebration. It is a day that offers a profound Jewish teaching about food, responsibility, and the possibility of return.
To understand that teaching, we have to go back to the very first act of eating in the Torah.
In the Garden of Eden, God gives Adam and Eve permission to eat freely from nearly everything around them. Only one boundary is set: there is one tree that is off limits. When Adam and Eve cross that boundary, the result is a rupture of faith between humans and God, which results in a series of other ruptures between humans and the earth — and humans and themselves.
One of the great Chassidic masters, Rabbi Tzadok HaKohen (1823-1900), suggested that the problem was not simply what they ate, but how they ate: without awareness, without restraint, and without consciousness. They consumed, rather than received.
Five hundred years ago, the kabbalists of Tzfat transformed Tu B’Shvat from a technical agricultural date into a spiritual opportunity. They taught that the world is filled with sparks of holiness, and that our everyday actions, especially eating, can either elevate those sparks or bury them further. This lesson has recently been discussed by the Jerusalem-based educator Sarah Yehuit Schneider.
Eating, in Jewish thought, is never neutral.
When we eat with intention and gratitude, we participate in tikkun olam, repairing the world. When we eat mindlessly, we reenact the mistake of Eve and Adam from the Garden of Eden.
The holiday of Tu B’Shvat invites us to try again.
There is another detail worth noting. The Torah’s first description of the human diet is explicitly plant-based: “I have given you every seed-bearing plant and every fruit-bearing tree; it shall be yours for food.” That diet, which was given in Eden, does not end with humanity’s exile from paradise. For generations to come, until after the great flood in the time of Noah, that diet continued in a world already marked by moral compromise.
On Tu B’Shvat, when Jews sit down to a table of fruit, we are quietly returning to that original vision of eating plant-based food that sustains life without taking it, nourishment that reflects restraint rather than domination.
That idea feels especially urgent today.
Our food choices now affect far more than our own bodies. They shape the treatment of animals, the health of the planet, and the sustainability of our food systems. Eating “without knowing” is something that carries grave consequences, which are all too visible in our society.
To observe conscious eating today means asking hard questions: Who is harmed by this choice? What systems does it support? What kind of world does it help create?
In my work as a rabbi and educator with Jewish Vegan Life, I encounter many Jews grappling with these questions, most of whom possess a desire to align their daily choices with enduring Jewish values of compassion, responsibility, and reverence for life.
Tu B’Shvat reminds us that Judaism does not demand perfection, but it does demand awareness. It teaches that repair is possible, not only through grand gestures, but through daily choices repeated with intention.
Redemption begins when a person makes a choice to eat their meal consciously. This is what the seder on Passover is for and what it reminds us of, and the same holds true for the seder on Tu B’Shvat.
The custom to eat fruits on Tu B’Shvat, the choice to have a seder or ceremony, reminds us of the consciousness that we must approach all of our meals with. On Tu B’Shvat, we are being asked to reconsider how we eat, how we live, and how we might take one small step closer to the world as it was meant to be. It is, after all, according to the Mishna in tractate Rosh Hashanah, one of the four New Years of the Jewish calendar.
Rabbi Akiva Gersh, originally from New York, has been working in the field of Jewish and Israel education for more than 20 years. He lives with his wife, Tamar, and their four kids in Pardes Hanna. He is the Senior Rabbinic Educator at Jewish Vegan Life. https://jewishveganlife.


