Pickles are rooted in the history of Essex Street (which was once known as The Pickle District), with different shops operating since 1910. A casual passerby might think they've peered into a distillery. It's hard to stop by one and not at least peek into the other.Īn incredible assortment of barrels fill the front of the shop, with each one fermenting pickles of all kinds – tomatoes, peppers, olives and, of course, gherkins. The Pickle Guys and Kossar's (below) deliver a one-two-Jewish punch of deliciousness on the corner of Grand and Essex streets in the Lower East Side. Website: Address: 137 E Houston St, New York You can also try a sweet cheese knish with your choice of fruit filling. You can still get the original mashed potato knish, but they've since expanded their menu to include additional savoury options, like cabbage, spinach, sweet potatoes, broccoli and jalapenos. To this day, the knishes are handmade in the bakery's basement kitchen and lifted to the storefront using the original dumbwaiter. (Historically, they were sold by street vendors.) Thankfully, the 113-year-old Yonah Schimmel's Knish Bakery is holding down the fort for the knish with Ellen Anistratov (a descendant of the original owner) steering the ship that the eponymous Yonah Schimmel, a Romanian Jewish immigrant, started on the streets of New York. These days, the noble knish is largely relegated to nostalgia with ever-fewer bakeries and restaurants selling them. Ashkenazi Jewish immigrants and refugees brought them in the early 20th Century to the predominantly Jewish Lower East Side, where Yonah Schimmel's still stands today. These are hearty, dense snacks on-the-go with roots in the Pale of Settlement (modern-day Belarus, Moldova, Lithuania, Ukraine, eastern Poland and Latvia). There's a chic izakaya (Japanese tavern) vibe marked with tasteful Jewish kitsch – like the photo from a 1960s ad showing a Japanese boy holding a sandwich next to a bag of Levy's Jewish Rye bread with a message reading, "You don't have to be Jewish to love Levy's real Jewish Rye".įortunately, travellers can now recreate their Shalom Japan experience at home through Israel and Okochi's cookbook, Love Japan: Recipes From Our Japanese American Kitchen.įor those in the know, the name Yonah Schimmel is synonymous with knish – the once-beloved Ashkenazi snack of baked dough stuffed with potatoes, kasha (buckwheat), onions and spices. Married co-owners, Aaron Israel and Sawako Okochi, play off their respective heritages to create a truly one-of-a-kind experience at this Williamsburg eatery. Suddenly, dishes like their lox bowl with sushi rice, ikura (salmon caviar), avocado, Japanese pickles, fried capers and chilli mayo make complete sense. But it takes just one bowl of Shalom Japan's matzo ball ramen with garlicky chilli oil built on a foundation of chicken broth with char siu chicken, spring onions and nori to change anyone's mind.
Japanese and Jewish cuisine might not seem like natural partners.
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