This woman combines Jewish and Japanese cuisines, from gyoza kreplach soup to mochi latkes

Kristin Eriko Posner creates recipes that combine Jewish and Japanese culinary influences. (Courtesy of Posner)

(JTA) —Kristin Eriko Posner recalls feeling torn right before she finalized her conversion to Judaism. Though she felt an affinity to the religion from a young age and was eager to embrace the faith of her now husband, she worried that converting would negate another important part of her identity.

“I got really scared that if I became Jewish, it would overshadow the Japanese parts of myself, and I felt a lot of guilt about that,” recalled the San Francisco-based home cook, whose mother was born in Japan and father is the descendant of immigrants from there.

But her rabbi encouraged her to continue to explore her Japanese roots and, in the end, becoming Jewish did just the opposite of what she had feared: The journey inspired Posner to create a lifestyle brand that serves as a resource for others who share her background.

Archive Search

Search the world's largest online archive of material about Jewish diversity.


Archive Search

Search the world's largest online archive of material about Jewish diversity.


.