The Charlotte Jewish News- February 2026- Page 12
The Modern Balabusta: Keeping Kosher in Japan, One Meal at a Time
By Elizabeth Johnson
Travel has a way of sharpening everyday rituals. When Dan Greenberg traveled to Japan to visit his brother and family, who were living abroad during a U. S. Navy assignment, he expected a cultural reset. What he didn’ t expect was how deeply food would anchor the experience, offering both comfort and discovery in a place far from home.
In this conversation, Dan reflects on navigating Japan while keeping kosher, celebrating Shabbat abroad, and discovering flavors that have since become part of his own kitchen back in Charlotte.
From convenience-store onigiri to grocery store chirashi to a deeply comforting, homemade Japanese curry, his journey is a reminder that food can help us stay rooted in tradition while remaining open to adventure.
What brought you to Japan? Was this your first time visiting the country? Around this time last year, I traveled to Yokosuka, Japan, to visit my brother, Jon, and his family. They were living on the Yokosuka Naval Base during his assignment with the U. S. Navy.
It wasn’ t my first time in Japan, but it felt different. My earlier trips to Tokyo had been about work, hotels and scheduled dinners. This time, I was seeing daily life. Jon’ s kids were in local schools. The family got around town in a small Kei car. Japan was not a destination. It was home.
That shift shaped the rest of the visit, especially as I experienced the country through the lens of Jewish observance and keeping kosher, where flexibility and creativity are part of the process.
When you arrived in Japan, what struck you most about the food culture, and how did you begin finding your way while keeping kosher? The first thing you notice is the vending machines. They are everywhere. It feels as foreign as walking through Midtown Manhattan and finding one on every corner. They dispense everything from icy cold drinks to hot ones. It’ s pretty wild cutting down an alley to grab a cold brew.
The next thing you quickly come to appreciate is the popularity of 7-Eleven and just how phenomenal the food is. They sell these delicious, triangle-shaped, seaweed-wrapped rice balls called onigiri.
My brother keeps kosher, so our first meal was a 7-Eleven onigiri stuffed with baked salmon. Actually, I had two of them, along with a Japanese egg sandwich known as tamago sando. The eggs are lighter and fluffier than traditional American ones and their mayo is just better. Technically, you could have a 7-Eleven-catered kiddush!
What was a food experience from the trip that you absolutely loved, something that genuinely surprised you? This was my first time celebrating Shabbat in Japan. One of the first things my brother and I did was go grocery shopping that Friday morning. Japanese supermarkets are incredible and the variety of prepared meals available is staggering.
Anything and everything you can imagine is already prepared, fresh or frozen. There is even a dedicated section the size of a Walmart filled with ready-made meals, from chicken katsu to chirashi, fresh fish served over sticky rice and seaweed. You do not cook here. The food is already done. The produce section, however, was my favorite. The quality of the mushrooms, carrots and melons made what we are used to in Charlotte feel almost unappetizing by comparison. Something else stood out. Tiny fish soaking in sake, preserved in glass jars.
Can you tell us more about one of the best things you ate while there?“ We’ re going to make Japanese curry tonight,” my brother, Jon, exclaimed enthusiastically one morning. I didn’ t realize it at the time, but Japanese curry is quite different from the spicier Indian and Thai curries most are familiar with. The heat is mellow; the consistency is very thick and the flavor more savory. It’ s also traditionally prepared vegetarian-style, which was a bonus because we keep kosher. So, we grabbed some vegetables, the curry roux, and a package of ready-prepared salmon. As expected, the meal was incredible.
Since that trip, I’ ve been making Japanese curry back here in Charlotte. I prepare it pareve, meaning it contains no meat or dairy. You can use almost any combination of vegetables you’ d put into a stew or soup. I typically make a big batch in my Instant Pot and freeze it in portions. This way, I can enjoy this rich curry over chicken, fish, rice, or noodles( sometimes adding a fried egg) whenever I have a craving for it.
How did being in Japan change the way you thought about cooking at home? I really admired the focus on fresh, simple food that was ready to take home and eat. One example was the yaki imo street vendors selling roasted sweet potatoes. Simple, and really good. It’ s a philosophy I’ ve carried with me and now apply to my vegetable garden at home. I keep things basic with how I grow and eat tomatoes, cucumbers, kale, Japanese eggplant, peppers, butternut squash, and whatever else is in season. No need to overcomplicate it. Grow it, cook it simply, and enjoy it fresh.
Beyond curry, are there other Japanese dishes you’ d love to recreate in your own kitchen – and what makes them
Dan Greenberg and his children
appealing to you? Shabu-shabu, or hot pot, for sure. Getting friends and family around a pot is always fun. It’ s a bit like sitting around a campfire, everyone adding whatever they want to the broth. I love family-style meals and sharing food. Now I just need to pick up the gear at Super G-Mart.
Looking back, what did this trip teach you about travel, Judaism, and the way food helps us feel both rooted and adventurous at the same time? It reminded me that travel does not pull you away from who you are. If anything, it can deepen it. Keeping kosher in Japan took a bit more planning and flexibility, but it never felt restrictive. Food became a way to stay grounded while still trying new things.
Judaism showed up less in formal settings and more in the flow of the week, especially Shabbat, and in how we cooked and ate together. Simple food, thoughtful cooking and time around the table felt familiar, even halfway around the world. That balance stayed with me. You can stay rooted and still be curious. And sometimes, a shared meal is enough to remind you of that.
Dan’ s Japanese Curry
Ingredients 1 pound protein of your choice or keep it kosher. 1 onion, diced 2 carrots, cut into 1-inch pieces 1 large potato, cut into 1-inch pieces 1 box S & B Golden Curry Mix 2 tablespoons of olive oil 2 tablespoons of honey Kosher salt Freshly ground Black pepper 2 cups of water or broth
Directions
1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the protein and cook until browned. Remove from the pot and set aside.
2.( If making a vegetarian curry, skip Step 1 and begin here.) Add the onion to the pot, season with salt and pepper, and cook until softened and lightly caramelized.
3. Add the water or broth and bring to a gentle boil.
4. Add the curry cubes, breaking them up with a spoon as they melt to prevent clumping.
5. Reduce the heat to a simmer and add the potatoes and carrots.
6. Cook for about 15 minutes, stirring occasionally, until the vegetables are tender.
7. Return the protein( if you’ re using it) to the pot, add the honey, and simmer for another 5 minutes.
8. Serve over rice or noodles. Finish with pickled ginger, sliced scallions, chopped parsley or a fried egg, if desired.
Cook’ s Note
You can find the S & B Golden Curry Mix at most major grocery stores. This curry adapts easily to an Instant Pot or slow cooker. It can also be prepared pareve by using vegetables or fish and water instead of broth.
The Modern Balabusta spotlights our very own masters of hospitality. From kitchens to grilling, local businesses, gardening, tablescapes, at-home entertainment, backyard gatherings and beyond. Want to be featured in the Modern Balabusta? If you or someone you know embodies this spirit, please write to elizabeth. johnson @ jewishcharlotte. org.