Food

THE GOCHISO GOURMET: Got rice?

As far back as I can remember, the Tatsumoto clan always had rice in the house. There was the one 25-pound bag of rice “in use” stored in the mini plastic garbage can and the reserve 25-pound bag sitting next to the washing machine. If it seemed like there might be a possible Matson strike, […]

The secret is in the soup at the Kurotaka Ramen food truck

Kurotaka Ramen, a ramen food truck, was started by Japanese brothers earlier this year in San Francisco with a mission to distribute fresh ramen that people can enjoy fast and easily. Richard Yoshinori Kington, a founder and chef of Kurotaka Ramen, was born and raised in Hiroshima and decided to come to the United States […]

THE GOCHISO GOURMET: Natto dinner at Koko Head Café

Because June signals the arrival of the annual Northern California Soy and Tofu Festival — held this year Saturday, June 17 from 11 a.m. until 5 p.m. at the Event Center at Saint Mary’s Cathedral at 1111 Gough St. (at Geary Blvd.) near San Francisco’s Japantown — get ready for your fill of all things […]

THE GOCHISO GOURMET: A spot of tea

From one single plant, almost every culture has a beverage based on the dried leaves of Camellia sinensis, whether it’s the drink of choice for the average Brit’s afternoon ritual, tea for the formal chanoyu (tea ceremony) or somewhere in between. In the case of the Gochiso Gourmet, it’s the rum cocktail. But tea has […]

THE GOCHISO GOURMET: Are you seeing red?

No, it’s not because I’m an angry person by nature. Actually, it’s almost the opposite; I’m usually a Type B personality. Though I do enjoy seeing red — in my wine glass, that is. But because I reside in the 50th, where we typically experience just two seasons, a very hot summer running from October […]

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 […]

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