Jewish Culinary Fusion

Of the most unlikely types of food combinations – and one that is gaining a bit of traction in the East Coast restaurant scene – is Jewish fusion cuisine. Whether you’re taking online culinary courses or just like seeing two great cultures work together, you should know about this latest food trend on the rise.

One notable restaurant has opened up in New York City that serves a fun mix of inspired dishes. Shalom Japan, located in Williamsburg, is led by the creative husband-wife culinary duo Aaron Israel and Sawako Okochi. When the two chefs collaborate in Shalom Japan’s kitchen, they showcase each other’s beautiful cultures and passion for cuisine.

You can start off with one of their many different cocktails. Sake kasu challah with raisin butter or the El Tamarindo with tequila, pineapple, tamarind and turmeric both pair well with a medium-rare steak plate. For appetizers, try the Jew Egg. It is a soft-boiled egg enveloped in a flakey and crispy falafel shell. Shalom Japan’s ramen and matzo ball soup combines some of the two most iconic dishes representative of each culture.

Other Jewish fusion restaurants are teaming up with Latino and European culinary arts. El Ñosh is a pop-up restaurant created by Eric Greenspan and Roberto Treviño, known for their Jewish-Latino re-imagining of classic dishes like salami tamales and smoked salmon quesadillas. They also offer a version of the churro that is poppy and sesame seed encrusted.

Outside of New York, a Jewish-Italian restaurant called The Avenue Delicatessen serves deli-style sandwiches with a fusion flare. The Delicatessen’s take on the Reuben uses deep-fried risotto balls full of corned beef and sauerkraut. It is served with cheese alongside Russian dressing.

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