Gochiso Gourmet

THE GOCHISO GOURMET: Another bean binge

Yes, I’ve discussed the benefits of the humble legume on many occasions, but since I’ve retired from the day job and inflation still keeps most cuts of beef in the double digit per pound range and chicken well above $5 per pound, what better source of affordable protein is there? Not to mention that animal […]

THE GOCHISO GOURMET: 20 years of talking story

Here in the 50th, when acquaintances engage in idle chit chat to pass the time, we call it “talk story.” It may be with a relative that you haven’t seen for a while at a family gathering, it may be with a friend on a weekend over a can or two of beer. Or it […]

THE GOCHISO GOURMET: Wine country revisit

Our last trip seems like a lifetime ago, as it was well before anyone had heard of COVID-19 and just after the devastating Napa earthquake. Back in that lifetime, we frequented wine country at least every two to three years and spent our days popping into sequential wineries off either the Silverado Trail or the […]

THE GOCHISO GOURMET: Gift Guide

Once again, it’s that time of year to ponder holiday gift giving. And just as the pandemic seems to have settled a little, we’re now faced with inflation with merchandise about 20 percent costlier than it was last year. So we have to be creative in stretching those hard earned dollars. Or perhaps we can […]

THE GOCHISO GOURMET: The healthier road traveled

I was tasked with discussing healthier dietary options especially for those in the Japanese American community and immediately ran into a roadblock. While the Japanese no longer have the longest life expectancy as of 2022 (Hong Kong surpassed Japan by about three months), the average woman in Japan has a life expectancy of more than […]

THE GOCHISO GOURMET: Not really a nut

I used to have those childhood sandwiches with that creamy spread from the favorite legume of most children, the Arachis genus, the humble peanut, many times a week. I think most of you are aware that the peanut isn’t a nut at all — actually, foods in the nut family like walnuts, almonds and pecans […]

THE GOCHISO GOURMET: Summertime chillin’

Now that the mercury is definitely on the rise in the midst of summer, when full bodied red wines and dark whiskies are a little too hot for the palate and turning on the oven or stovetop simply magnifies the unbearable heat, it’s time for some chillin’ to counteract the heat. Did someone say chilled […]

THE GOCHISO GOURMET: Barbecue time

Just the word barbecue takes on different meanings, depending on where in the country you reside. In the South, barbecue usually means low and slow cooking at somewhere between 225 to 275 degrees over charcoal. In the Carolinas, it primarily means hog, whereas it’s only beef in Texas. And even in the hog centric regions, […]

THE GOCHISO GOURMET: Me so in love with everything soy

As we’re approaching that time of year when the Nichi Bei Foundation hosts the annual Northern California Soy & Tofu Festival — this year it’s an in-person event at the San Francisco Japantown Peace Plaza, July 2 from 11 a.m. until 5 p.m. — it’s time to discuss all things soy. Well, over the past […]

THE GOCHISO GOURMET: The ABCs of alcohol

Since my cocktail videos are appearing in the monthly “Nichi Bei Café” segments on YouTube, I thought this might be a good opportunity to rehash things I may have discussed in the past, as these cocktail videos typically run no more than five minutes, not nearly enough time to discuss individual liquors on their own. […]

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