The Jew And The Carrot

Modern Japanese Cuisine Easily Goes Kosher

By Haaretz

  • Print
  • Share Share

As a Japanese chef specializing in modern Japanese fare, Kaz Okochi of Kaz Sushi Bistro in Washington finds cooking a kosher meal fairly easy.

Shellfish aside, Kaz’s Japanese cuisine relies mainly on fish and uses sauces made of soy sauce, miso and mirin, all of which can be easily converted to kosher without making too many compromises. This is why Kaz wasn’t daunted by the task of preparing a kosher Japanese meal, and his kosher supper last Sunday night, at the D.C. home of Laurie Moskowitz and Steve Rabinowitz, which included Tai snapper carpaccio and miso-marinated Chilean sea bass, was absolutely fabulous.

This meal was part of an annual fundraiser, Sunday Night Suppers, that was launched four years ago by Alice Waters, Joan Nathan and Jose Andres. The three manage to bring together chefs from Washington and across the country, and they all team together to raise money for Martha’s Table and DC Central Kitchen.

Every year they put together Sunday dinners in private homes around town, each hosting about 20 guests, all willing to part from $550 for the cause and in return to enjoy not only the gift of helping needy families, but also an amazing meal cooked just for them by some of the country’s top chefs.

For more, go to Haaretz.com


Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.