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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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Gaza ‘Board of Peace’ to Convene at WH on Feb. 19, One Day After Trump’s Meeting with Netanyahu
US President Donald Trump speaks to the media during the 56th annual World Economic Forum (WEF) meeting in Davos, Switzerland, January 22, 2026. Photo: REUTERS/Denis Balibouse/File Photo
i24 News – A senior official from one of the member states confirms to i24NEWS that an invitation has been received for a gathering of President Trump’s Board of Peace at the White House on February 19, just one day after the president’s planned meeting with Israeli Prime Minister Benjamin Netanyahu.
The meeting comes amid efforts to advance the implementation of the second phase of the Gaza ceasefire, following the limited reopening of the Rafah crossing, the expected announcement on the composition and mandate of the International Stabilization Force, and anticipation of a Trump declaration setting a deadline for Hamas to disarm.
In Israel officials assess that the announcement is expected very soon but has been delayed in part due to ongoing talks with the Americans over Israel’s demands for the demilitarization of the Gaza Strip. Trump reiterated on Thursday his promise that Hamas will indeed be disarmed.
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If US Attacks, Iran Says It Will Strike US Bases in the Region
FILE PHOTO: Iranian Foreign Minister Abbas Araqchi meets with Omani Foreign Minister Sayyid Badr Albusaidi in Muscat, Oman, February 6, 2026. Photo: Omani Ministry of Foreign Affairs/ Handout via REUTERS/File Photo
Iran will strike US bases in the Middle East if it is attacked by US forces that have massed in the region, its foreign minister said on Saturday, insisting that this should not be seen as an attack on the countries hosting them.
Foreign Minister Abbas Araqchi spoke to Qatari Al Jazeera TV a day after Tehran and Washington pledged to continue indirect nuclear talks following what both sides described as positive discussions on Friday in Oman.
While Araqchi said no date had yet been set for the next round of negotiations, US President Donald Trump said they could take place early next week. “We and Washington believe it should be held soon,” Araqchi said.
Trump has threatened to strike Iran after a US naval buildup in the region, demanding that it renounce uranium enrichment, a possible pathway to nuclear bombs, as well as stopping ballistic missile development and support for armed groups around the region. Tehran has long denied any intent to weaponize nuclear fuel production.
While both sides have indicated readiness to revive diplomacy over Tehran’s long-running nuclear dispute with the West, Araqchi balked at widening the talks out.
“Any dialogue requires refraining from threats and pressure. (Tehran) only discusses its nuclear issue … We do not discuss any other issue with the US,” he said.
Last June, the US bombed Iranian nuclear facilities, joining in the final stages of a 12-day Israeli bombing campaign. Tehran has since said it has halted uranium enrichment activity.
Its response at the time included a missile attack on a US base in Qatar, which maintains good relations with both Tehran and Washington.
In the event of a new US attack, Araqchi said the consequences could be similar.
“It would not be possible to attack American soil, but we will target their bases in the region,” he said.
“We will not attack neighboring countries; rather, we will target US bases stationed in them. There is a big difference between the two.”
Iran says it wants recognition of its right to enrich uranium, and that putting its missile program on the negotiating table would leave it vulnerable to Israeli attacks.
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My university wants me to sign a loyalty oath — am I in America or Vichy France?
As a historian of modern France, I have rarely seen a connection between my everyday life in my adopted state of Texas and my work on my adopted specialization: the period we call Vichy France. Apart from the Texan boast that the Lone Star Republic is bigger than the French Republic, and the small town of Paris, Texas, which boasts its own Eiffel Tower, I had no reason to compare the two places where I have spent more than half of my life.
Until now.
Last week, professors and instructors at the University of Houston received an unsettling memo from the administration, which asked us to sign a statement that we teach rather than “indoctrinate” our students.
Though the administration did not define “indoctrinate,” it hardly takes a PhD in English to read between the lines. Indoctrination is precisely what our state government has already forbidden us from doing in our classes. There must not be the slightest sign in our courses and curricula of references to diversity, identity and inclusion. The catch-all word used is “ideology,” a term Governor Greg Abbott recently invoked when he warned that “Texas is targeting professors who are more focused on pushing leftist ideologies rather than preparing students to lead our nation. We must end indoctrination.”
This is not the first time in the past several months that I have been reminded of what occurred in France during the four years that it was ruled by its German occupiers and Vichy collaborators.
Very briefly, with Germany’s rapid and complete defeat of France in 1940, an authoritarian, antisemitic and collaborationist regime assumed power. Among its first acts was to purge French Jews from all the professions, including high school and university faculties, and to impose an “oath of loyalty” to the person of Marshal Philippe Pétain, the elderly but ramrod straight and clear-headed hero of World War I.
The purpose of the oath was simple and straightforward: By demanding the fealty of all state employees to the person of Pétain, it also demanded their hostility to the secular and democratic values of the French republican tradition. Nevertheless, an overwhelming majority of teachers signed the oath —even the novelist and feminist Simone de Beauvoir, who needed her salary as a lycée teacher, as did the writer Jean Guéhenno, a visceral anti-Pétainist who continued to teach at the prestigious Paris lycée Henri IV until he was fired in 1943.
Vichy’s ministers of education understood the vital importance that schools and universities played in shaping citizens. Determined to replace the revolutionary values of liberty, equality and fraternity with the reactionary goals of family, work and homeland, they sought to eliminate “godless schools” and instill a “moral order” based on submission to state and church authorities. This radical experiment, powered by a reactionary ideology, to return France to the golden age of kings, cardinals and social castes came to an inglorious end with the Allied liberation of the country and collapse of Vichy scarcely four years after it had begun.
The French Jewish historian Marc Bloch — who joined the Resistance and sacrificed his life on behalf of a very different ideology we can call humanism — always insisted on the importance of comparative history. But comparison was important not because it identified similarities but because it illuminated differences. Clearly, the situation of professors at UH is very different from that of their French peers in Vichy France. We are not risking our jobs, much less our lives, by resisting this ham-handed effort to demand our loyalty to an anti-indoctrination memo.
But the two situations are not entirely dissimilar, either. Historians of fascism like Robert Paxton remind us that such movements begin slowly, then suddenly assume terrifying proportions. This was certainly the case in interwar France, where highly polarized politics, frequent political violence and a long history of antisemitism and anti-republicanism prepared the ground for Vichy. In France, Paxton writes, this slow, then sudden transformation “changed the practice of citizenship from the enjoyment of constitutional rights and duties to participation in mass ceremonies of affirmation and conformity.”
As an historian of France, I always thought its lurch into authoritarianism was shocking, but not surprising. After all, many of the elements for this change had existed well before 1940. But as a citizen of America, I am not just shocked, but also surprised by official demands for affirmation and conformity. One day I will find the time to think hard about my naiveté. But the time is now to think about how we should respond to these demands.
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