Gochiso Gourmet

THE GOCHISO GOURMET: Back to the pantry

Though it now seems like a generation ago, early in the pandemic when supermarket shelves started looking somewhat bare as customers purchased pantry staples like canned beans, flour and most grains (rice) as soon as they were stocked on the shelves, we started purchasing dried legumes as our standby. Legumes contain both protein and fiber […]

THE GOCHISO GOURMET: Mastering the Class

Due to the ongoing, unfortunate hate crimes targeting Asian Americans, MasterClass offered grants supporting the Asian American and Pacific Islander community. Nichi Bei Weekly Editor-in-Chief Kenji G. Taguma applied for and received a grant supporting the Nichi Bei Foundation, which included an annual complimentary membership for Nichi Bei Foundation staff members. I was one of […]

THE GOCHISO GOURMET: That mornin’ cuppa Joe

There’s one beverage I consume almost every morning. No, it’s not a glass of Champagne, wine or even a Negroni, as someone still pays me to show up 40 hours a week, and the consumption of any alcoholic beverage is seriously frowned upon. It’s that brewed beverage that was first consumed as we know it […]

THE GOCHISO GOURMET: The 2021 Northern California Soy and Tofu Festival

This month would have marked the 11th annual Northern California Soy and Tofu Festival … OK, maybe 10th, since last year’s event was canceled due to the raging worldwide pandemic. But since large gatherings still aren’t allowed as, despite having three COVID-19 vaccines approved for emergency use in the U.S. we haven’t hit herd immunity […]

THE GOCHISO GOURMET: Good enough to make you cry

If you chop or slice onions often enough, you’ll eventually get “immune” to the effects of syn-propanethial-S-oxide, which causes your lacrimal glands to produce tears to flush this irritant. Or maybe it’s simply because I tend to purchase local sweet onions, including Maui onions, which tend to be lower in sulfur (the “thiol” part of […]

THE GOCHISO GOURMET: More than just a stylin’ color

For more than a decade, I’ve gravitated toward anything that’s lime green. I have lime green shirts, pants, socks, belts and shoes. I also have lime green pens, wallets, Hydro Flasks, coolers and cooking utensils. However, there’s one lime in my kitchen that’s not lime green at all, but simply green. And while most of […]

THE GOCHISO GOURMET: ‘Diet for a Small Planet’

Frances Moore Lappe’s groundbreaking book, “Diet for a Small Planet,” is now 50 years old. It argued that world hunger was not caused by lack of food, but by lack of effective food policy. And while I’m not vegan or even vegetarian by any means, I agree that raising animals just for consumption expends a […]

THE GOCHISO GOURMET: Green onion or scallion?

In the 50th, we normally refer to the top of Allium chinense as green onions, though the rest of the United States refers to them as scallions. Their culinary preparations typically consist of using the white bottoms near the root, whereas in Hawai‘i, we primarily use the green tops. And while I normally try to […]

THE GOCHISO GOURMET: A simple bowl of rice

We don’t consume rice like we used to, and it’s not because we’re into the whole low-carb diet, because neither of us subscribes to it. It’s simply because I tend to overeat when rice is the starch. And because I overeat, I don’t get to prepare one of my favorite dishes with the leftover rice, […]

THE GOCHISO GOURMET: The new normal

From raging wildfires in both the Golden State and Down Under, racial tensions that erupted into massive civil unrest not seen since the 1960s, an ongoing pandemic and a divided country whose issues aren’t about to resolve anytime soon, the turning of the Year of the Rat could not have come any sooner, and I’m […]

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