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Shortening and Oil

By: Rabbi Yaakov Luban

Government regulations concerning the labeling of food ingredients have undergone strict changes. Not only must the label specify the type of shortening, i.e., vegetable or animal, but it must declare the actual source as well. Thus, it is commonplace to find mention of cottonseed oil, lard, coconut oil, and other oil sources. The result of this explicit label display is that the consumer can easily detect what is blatantly non-kosher. However, it is important to be aware that the kosher status of a product containing even pure vegetable shortening can only be verified by reliable kosher certification. The reason for this is that manufacturers of vegetable shortening often process animal fats on common equipment. Pure vegetable products may satisfy USDA guidelines for purity, however, in terms of Jewish law, vegetable oil may be non-kosher because it is processed on non-kosher equipment.

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Eggs

By: Rabbi Yaakov Luban

The eggs (or other by-products) of non-kosher birds or fish are not kosher. Caviar, therefore, must come from a kosher fish and this requires reliable supervision. Commercial liquid eggs also require supervision. Eggs of kosher fowl, which contain a bloodspot, must be discarded, and therefore eggs should be checked before use.

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Meat and Milk in the Kosher Kitchen

By: Rabbi Yaakov Luban

The Torah forbids: 1) cooking meat and milk together in any form; 2) eating such cooked products, or 3) deriving benefit from them. As a safeguard, the Rabbis extended this prohibition to disallow the eating of meat and dairy products at the same meal or preparing them on the same utensils. Furthermore, milk products cannot be consumed after eating meat, for a period of time. There are different traditions for how long to wait between meat and dairy, but the most prevalent custom is to wait six hours.
Meat may be eaten following dairy products with the one exception of hard cheese that is aged 6 months or more, which requires the same waiting time as that of dairy after meat. Prior to eating meat after dairy, one must eat a solid food, either drink a liquid or thoroughly rinse one’s mouth, and check the cleanliness of ones hands.
A. Utensils:
Unless one is a vegetarian and meat is totally excluded from his kitchen, a kosher kitchen must have two different sets of utensils, one for meat and poultry and the other for dairy foods. There must be separate, distinct sets of pots, pans, plates and silverware.
B. Washing Dishes:
Ideally, it is best to have two kitchen sinks, one for meat and the other for dairy. If this is not feasible, and one uses one sink for both meat and dairy, dishes and utensils should be placed and washed on a rack, so as not to touch the sink. Separate racks are to be used for meat and dairy use. Care must be taken to make sure that the water should not be allowed to rise to reach the level of the rack, and dishes cannot be soaked in a sink used for both dairy and meat.

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Caterers, Restaurants, Hotels

By: Rabbi Yaakov Luban

Caterers, restaurants, and hotels must be supervised by a reputable Orthodox Rabbinic authority.
It cannot be assumed that kashrus is maintained simply because a kosher impression is created by an advertisement or by a statement, such as, “we serve a kosher clientele.” Too often, ‘vegetarian’ or ‘dairy’ restaurants are assumed to be kosher and beyond the need for supervision. Unfortunately, this is a prevalent misconception. Fish, baked goods, cheese, shortening, oil, eggs, margarine, dressings, and condiments are among the many foodstuffs requiring supervision in ‘vegetarian’ and ‘dairy’ restaurants. Even those food items that are kosher in their raw states could be rendered non-kosher when prepared on equipment used for non-kosher food. For these reasons, reputable kosher supervision is required.

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Japan non kosher fish

JapaneseRoman lettersEnglish nameLive photoFood photo
clam
scallop
あんこうAnkouangler fish
あんこう
あんこう
カジキマグロkajikimaguroBillfish
うにUnisea urchin
sea urchin
sea urchin
sea urchin
sea urchin
かにKanicrab
crab
crab
いかIkasquid
Ika
Ika
Takooctopus
octopus
octopus
海老Ebishrimp
海老
海老
Ebi
Ebi
浅蜊asariasari clam
asari
asari
穴子AnagocongerAnago
Anago
Anago
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Japan Kosher Fish

JapaneseRoman lettersEnglish nameLive photoFood photo
Ajihorse mackerelaji画像の説明
赤ムツAkamutublack-throat seaperch赤ムツ赤ムツ
Nishin&kazunokoherring&Herring roe鰊鰊
Sabamackerel鯖鯖
masuChinook salmon鱒鱒
甘鯛Amadaitilefish甘鯛甘鯛
メバルMebaruRock fishメバル
Ayusweetfish鮎鮎
Katuobonito鰹鰹
BoraMugil cephalus鯔鯔
BuriYellowtail鰤鰤
ワサラwasarabefore Buri画像の説明mojyako→wakasi35cm→
Inada35-60cm→wasara60-80cm
→buri80cm more
いなだinadaYoung yellowtail画像の説明
かんぱちkanpachiAmberjack画像の説明画像の説明
小鰭Kohadamedium-sized gizzard shad画像の説明画像の説明
MaguroTuna画像の説明 画像の説明画像の説明画像の説明
秋刀魚Sanmasaury画像の説明画像の説明
Suzukisea bass画像の説明画像の説明
Taisea-bream画像の説明画像の説明
ひらめHirameflatfish画像の説明画像の説明
カレイkareiFlat fish画像の説明画像の説明
カマスKamasuBarracuda画像の説明画像の説明
TaraCob画像の説明画像の説明
ほっけHotukeAtka mackerel画像の説明画像の説明
キスkisusillago画像の説明画像の説明
虹鱒NijimasuRainbow trout画像の説明画像の説明
Syakesalmon画像の説明画像の説明
イクラikurasalmon roe画像の説明画像の説明