Rabbi Yoni Rappaport is a rabbinic coordinator at OK Kosher Certification, one of the world’s leading kosher agencies. His position entails setting up companies becoming kosher and overseeing the program being maintained. This requires him to visit factories worldwide to support and guide the local supervisor (Mashgiach) together with the companies. Although proficient in other areas of Jewish law, Rabbi Rappaport is particularly proficient in the laws of Kashrus, as well as industrial food production.
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What about sushi in a kosher restaurant? Was told the the seaweed that kosher stores use need to be checked before being steamed or pressed. In israel this is a big matter for it may have non kosher fish stuck to it, and for some reason in USA it’s not an issue. Anyone know anything about that?
One may not enter a non kosher restaurant period!
This was not mentioned.
It so nice to hear Rabbi Yoni teach!
Fond memories from our days at Yeshivas Lubavitch Manchester.
A masmid and such a caring and warm person
Hatzlocha!
Sushi rice is not plain rice from a rice cooker. Other kosher sensitive ingredients are added like vinegar
The utensils used to cook the vinegar with sugar or other ingredients are also non kosher