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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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Frank Gehry, renowned architect who began life as Frank Goldberg, dies at 96
(JTA) — Frank Gehry, a Jewish architect who became one of the world’s most renowned innovators in his field for his contributions to modernist architecture, including the famed Guggenheim Museum in Bilbao, Spain, has died at 96.
His death following a brief respiratory illness was confirmed on Friday by the chief of staff at his firm, Meaghan Lloyd, according to the New York Times.
Gehry was born Ephraim Owen Goldberg on Feb. 28, 1929, to a Jewish family in Toronto. In 1947, Gehry moved to Los Angeles with his family and later went on to graduate from the University of Southern California’s School of Architecture in 1954.
The same year, he changed his name to Gehry at the behest of his first wife who was “worried about antisemitism and thought it sounded less Jewish.” He would later say he would not make the choice again.
Among Gehry’s most acclaimed works, which feature his signature, sculptural style, are the Bilbao Guggenheim, the Walt Disney Concert Hall in Los Angeles, the Louis Vuitton Foundation in Paris and the DZ Bank Building in Berlin.
Gehry also often returned to the motif of a fish, including two large fish sculptures in the World Trade Center in New York City and on Barcelona’s seafront. Some tied the fish motif to his recollections about his Jewish grandmother’s trips to the fishmonger to prepare for Shabbat each week.
“We’d put it in the bathtub,” Gehry said, according to the New York Times. “And I’d play with this fish for a day until she killed it and made gefilte fish.”
Gehry began to identify as an atheist shortly after his bar mitzvah. But in 2018, while he was working on ANU-Museum of the Jewish People in Tel Aviv, he told the Jewish Journal that Judaism had influenced his career nonetheless.
“There’s a curiosity built into the [Jewish] culture,” he said. “I grew up under that. My grandfather read Talmud to me. That’s one of the Jewish things I hang on to probably — that philosophy from that religion. Which is separate from God. It’s more ephemeral. I was brought up with that curiosity. I call it a healthy curiosity. Maybe it is something that the religion has produced. I don’t know. It’s certainly a positive thing.”
In 1989, Gehry won the prestigious Pritzker Prize, considered one of the top awards in the field of architecture, and in 1999 won the Gold Medal from the American Institute of Architects. In 2007, Gehry also received the Jerusalem Prize for Arts and Letters and in 2016 won the Presidential Medal of Freedom from then-president Barack Obama.
His survivors include his wife, Berta Isabel Aguilera, daughter Brina, and sons Alejandro and Samuel. Another daughter, Leslie Gehry Brenner, died of cancer in 2008.
The post Frank Gehry, renowned architect who began life as Frank Goldberg, dies at 96 appeared first on The Forward.
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Herzog Says Wellbeing of Israelis His Only Concern in Deal With Netanyahu’s ‘Extraordinary’ Pardon Request
Israeli President Isaac Herzog speaks during a press conference with Latvian President Edgars Rinkevics in Riga, Latvia, Aug. 5, 2025. Photo: REUTERS/Ints Kalnins
i24 News – In an interview with Politico published on Saturday, Israeli President Isaac Herzog remained tight-lipped on whether he intended to grant Prime Minister Benjamin Netanyahu’s “extraordinary” pardon request, saying that his decision will be motivated by what’s best for Israel.
“There is a process which goes through the Justice Ministry and my legal adviser and so on. This is certainly an extraordinary request and above all when dealing with it I will consider what is the best interest of the Israeli people,” Herzog said. “The well-being of the Israeli people is my first, second and third priority.”
Asked specifically about President Donald Trump’s request, Herzog said “I respect President Trump’s friendship and his opinion,” adding, “Israel, naturally, is a sovereign country.”
Herzog addressed a wide range of topics in the interview, including the US-Israel ties and the shifts in public opinion on Israel.
“One has to remember that the fountains of America, of American life, are based on biblical values, just like ours. And therefore, I believe that the underlying fountain that we all drink from is the same,” he said. “However, I am following very closely the trends that I see in the American public eye and the attitude, especially of young people, on Israel.”
“It comes from TikTok,” he said of the torrent of hostility toward Israel that has engulf swathes of U.S. opinion since the October 7 massacre and the subsequent Gaza war, “from a very shallow discourse of the current situation, pictures or viewpoints, and doesn’t judge from the big picture, which is, is Israel a strategic ally? Yes. Is Israel contributing to American national interests, security interests? Absolutely yes. Is Israel a beacon of democracy in the Middle East? Absolutely yes.”
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Syria’s Sharaa Charges Israel ‘Exports Its Crises to Other Countries’
FILE PHOTO: Syria’s President Ahmed al-Sharaa addresses the 80th United Nations General Assembly (UNGA) at the U.N. headquarters in New York, U.S., September 24, 2025. Photo: REUTERS/Shannon Stapleton/File Photo
i24 News – Syrian President Ahmed al-Sharaa on Saturday escalated his messaging against Israel at the Doha forum.
“Israel is working to export its own crises to other countries and escape accountability for the massacres it committed in the Gaza Strip, justifying everything with security concerns,” he said.
“Meanwhile, Syria, since its liberation, has sent positive messages aimed at establishing the foundations of regional stability.
“Israel has responded to Syria with extreme violence, launching over 1,000 airstrikes and carrying out 400 incursions into its territory. The latest of these attacks was the massacre it perpetrated in the town of Beit Jinn in the Damascus countryside, which claimed dozens of lives.
“We are working with influential countries worldwide to pressure Israel to withdraw from the territories it occupied after December 8, 2014, and all countries support this demand.
“Syria insists on Israel’s adherence to the 1974 Disengagement Agreement. The demand for a demilitarized zone raises many questions. Who will protect this zone if there is no Syrian army presence?
“Any agreement must guarantee Syria’s interests, as it is Syria that is subjected to Israeli attacks. So, who should be demanding a buffer zone and withdrawal?”