Gochiso Gourmet

THE GOCHISO GOURMET: Bizarre Japanese foods

I used to be glued to the tube when the Food Network first debuted, since it was a channel devoted exclusively to the art of the kitchen, from Emeril’s “bam,” to Mario Batali’s rustic Italian dishes, to the informative and entertaining Alton Brown, who combined theatrics along with actual technique. But like any media — […]

THE GOCHISO GOURMET: Oshogatsu of the past

Well, another year has come and gone in what seemed like a blur in time. This is partially due to that theory of relativity — since I’m down to that last third of my personal movie, with the credits waiting to appear in the wings, every year seems to be progressing a lot faster — […]

THE GOCHISO GOURMET: The soul of the kitchen

No, it’s not the Sub Zero French Door refrigerator with the custom paneling, the GE Advantium oven or the six-burner Wolf range. It isn’t even the 15 1/2-quart Le Creuset Dutch oven or the All-Clad copper core eight quart stockpot. It’s the most basic and essential tool in the kitchen, and like the katana was […]

THE GOCHISO GOURMET: Doin’ a q check: testing out the air fryer

I recently did something I almost never do. I mean, if the Mrs. is watching the flat screen and it happens to be on, I might briefly glimpse at what’s being sold. I’d then either return to the computer or more likely change the station if she abandons it. But I won’t continue to view […]

The Gochiso Gourmet: Animal sobriety

Several weeks ago, a good friend received a medical diagnosis along with a recommendation from his physician to switch his usual diet to a vegetarian one. Since the Mrs. and I usually indulge in near-vegetarian cuisine for lunch and dinner during the workweek, I decided to make little tweaks in these dishes to make them […]

THE GOCHISO GOURMET: The wines of summer

As I’ve mentioned before, the seasons are a little different here in the 50th. There is no one season where April’s showers brings May’s flowers — the 50th rains constantly, especially in my neck of the woods in Kaneohe, Hawai‘i. There are no changing of the leaves after summer, nor is there any reason to […]

THE GOCHISO GOURMET: Fermentation 101

Whether we think about it or not, we’ve all experienced fermentation, whether it’s via imbibing my favorite breakfast, lunch or dinner grape juice-based beverage or simply pushed a little harder in the gym and experienced that muscle burn the next day. In a nutshell, fermentation simply is the biochemical process in which sugars are converted […]

THE GOCHISO GOURMET: Flat out versatile

OK, I normally don’t highlight a specific grocery product, and while I don’t have any investment or vested interest in this product, I really like these Flatout flatbread products. Why? These thin flatbreads — sold in most supermarkets — can be used in multiple applications, and depending on the product you select, most are high in […]

THE GOCHISO GOURMET: Green with envy?

My local Marukai Wholesale Mart recently had a sale on all-things matcha. Matcha? Is that some local Hawaiian product? No, matcha is basically green tea leaves that are refined to the nth degree. For starters, the plants that produce matcha aren’t cultivated like your basic green tea plants (Camellia sinensis). Instead, they are shaded from […]

THE GOCHISO GOURMET: Memphis in May

About two weeks ago, one of the most prestigious, if not the most prestigious, BBQ contests concluded its annual competition in Memphis, Tenn. with anywhere from 40 to 120 teams competing to produce the ultimate BBQ concoction. While categories in beef, poultry, seafood and various sauces are judged, undoubtedly the most prestigious awards are in […]

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