About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Nancy says

    5 stars
    I made this tonight, even though it’s not Passover. It was delicious! My meat balls were more green due to the large amount of leeks in them but I love leeks so I didn’t mind. I also had to add a little Panko crumbs to the meatball mixture because they were so moist they wouldn’t hold their shape. I have lots leftover but it won’t last long! My first adventure into Japanese cooking!

  2. Gloria Garber says

    4 stars
    Hi! It’s Gloria writing to you again from Denmark. You have now guided me through two holiday’s in the absence of my own kitchen back in Santa Fe, New Mexico. Thank you ever so much. Wanted to let you know I made your Passover Tori Tsukune Nabe (Japanese Chicken Meatball Hot Pot) with left over Passover chicken soup. It’s fantastic and such an interesting dish. I used all fresh ingredients and sugar coated ginger because that is all that was available at the time. I washed most of the sugar off, cut it into small sticky pieces and threw it in the mix. Then I did it again, I doubling the amount of ginger to give it a little kick. Wanted to let everyone know it freezes well! Thanks for being out there!

  3. Benita Mandel says

    I believe that I saw A soy sauce Kosher for Passover this year at several supermarket chains in the Philadelphia Metro area (PA). I do not remember the brand name and passed by it because I had never thought of Asian food for Passover. Every year new products are brought to market and , now that I have found your site, I will think about adding new recipes to my old Russian-European sources.

    • Tori Avey says

      Great Benita! I wonder if the soy sauce was made with something other than soy? Many Ashkenazi Jews consider soy to be kitniyot. Interesting!

  4. Larry Molmud says

    Mmmm. Just need some sliced serrano chilis and some sriracha and we’re good to go (like my asian soups spicy!)

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