Gochiso Gourmet

THE GOCHISO GOURMET: Use your noodle … Again

I say again because after I started this column, I looked back at previous articles then realized I used the same title back in October 2009. So while the title is almost verbatim, I won’t plagiarize myself with the content. But noodles do play a traditional role during Oshogatsu, both before and after the turning […]

THE GOCHISO GOURMET: The reluctant gift giving guide

It’s about that time of year when I turn slightly green, not with envy, but more that Grinchly green hue. Why? Not because I’m a true Grinch, but because of everyone’s rush — namely the retailers — to get to Christmas as soon as possible, we’ve seemed to have bypassed Thanksgiving as an afterthought. Thanksgiving […]

THE GOCHISO GOURMET: You say vee-gan, I say vehj-an

Although I completed my undergrad studies in nutritional science way back in the ‘80s, and actually spent a year in the master’s program at the University of Hawai‘i, there was one thing I never understood. Why are people who adhere to a strict vegetarian diet referred to as vee-gans (vegan)? Since it’s a vegetable-based diet […]

THE GOCHISO GOURMET: The love apple

Since my last column highlighting the “wolf peach” or Solanum lycopersicum was more than a decade ago, it’s time to highlight the versatility of the love apple or everyday tomato. Though it goes by several aliases, tomato is derived from the Aztec tomatl or “the swelling fruit.” When you think about it, a tomato does […]

THE GOCHISO GOURMET: Not your mother’s milk

Most of us started life with our mother’s milk as our first form of sustenance. Then at some point, we started infringing on the sustenance of calves, namely cow’s milk. From there, we either continued on some form of the same, whether it was full fat, reduced fat or skim or totally eliminated it from […]

THE GOCHISO GOURMET: Repurposing your favorite loaf

So you purchased that perfect olive loaf from La Brea Bakery, and while it made superb sandwiches over the past week, there’s still a half loaf leftover that’s beginning to stale. Or perhaps that artisanal baguette from that independent French bakery down the street has gone stale after several days. What do you do with […]

THE GOCHISO GOURMET: The apple of my eye

For the past several years, along with my usual brown bagged lunch of various cooked vegetables and my hybrid herbal and black tea, I’ve also packed an apple for my daily midday meal. Early in my career, my lunch consisted of a sandwich and some type of vegetable. The side dish eventually morphed into cooked […]

THE GOCHISO GOURMET: Kung Hee Fat Choy

Now that Lunar New Year has come and gone (it was two weeks ago if you weren’t paying attention) everyone is back to the reality of life as the holiday season is now a distant memory for all cultures. However, the Tatsumoto household still indulges in that traditional Lunar New Year dish, lo han jai, […]

THE GOCHISO GOURMET: Hook, line and sinker

OK, I’ll admit it. I check Facebook at least once a day, probably for 30 to 60 minutes each day. And I’m sure there are more than half a billion other Facebook users that spend just as much time each day, if not more time than I do, on the site. And that doesn’t even […]

THE GOCHISO GOURMET: The grain that binds us

What is the one constant not just during Oshogatsu but throughout the whole year? It’s not toshikoshi soba (buckwheat noodles), which is usually only consumed right before the turning of the new year. Sure, we may consume soba during the year, but not with any regularity. And it’s not lobster or shrimp that symbolizes a […]

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