These Jewish pastries reach a new not-quite-kosher-for-Passover cultural mish-mash with the injection of a popular Asian dessert ingredient.

What do you think of fermented soybeans (natto), firefly squid with pickled wasabi, chicken bones (nankotsu) and hearts, arugula salad with dried baby fish topped with a poached egg, and sea eel with soy and lemon? Probably not much or unappealing if you're not too familiar with Japanese food.

The past few years have seen Japanese food becoming one of many people's favorite cuisines and it's certainly not because of Americanized, watered down dishes. Izakaya fare is quickly becoming the new definition of Japanese food, so what exactly is Izakaya?

This soup is hot and laced with tons of ginger to keep anyone warm and happy. Enjoy it on a cold winter day!

Taken from Jean-Georges Vongerichten and Mark Bittman's cookbook Simple to Spectacular this Asian mayonnaise is creamy and savory, and pairs well with fish, vegetables or pickled eggs.