This week I heard an interview with Professor Udea who published the first Japanese-Yiddish dictionary after spending twenty years of his life dedicated to producing this scholarly work. The NPR interview made me smile, especially when hearing Professor Udea’s Japanese-accented Yiddish. My father used to insist that Yiddish was a dying language and when I find evidence to the contrary, I am delighted. One of my mother’s favorite expressions was that it was a lebidikeh velt, and she was right. Guess what we are having for Shabbat dinner tonight? Japanese inspired Soba Salad. Gut Shabbos.
For those of you who might be interested in learning some Yiddish, take a look at yiddishwordoftheweek.tumblr.com
12 oz. Soba noodles, cooked in boiling water for about 6-8 minutes. Drain and rinse very well, actually washing the noodles in cold water to remove all excess starch. Set aside.
1 red pepper
1 avocado, thinly sliced
1 block firm tofu, cut in cubes
6 oz. shiitake mushrooms sliced
1 bunch of greens of your choice, chard, spinach, steamed
2 Tb olive oil
1 tsp sesame oil
Thinly slice red pepper, scallion and avocado and set aside. Slice mushrooms and sauté over high heat for about 5 minutes. Add sesame oil and set aside. Steam spinach.