Gochiso Gourmet

THE GOCHISO GOURMET: Honoring the ancestors

I pen this column having just returned from our annual sojourn during Memorial Day weekend taking Mom to various cemeteries to place flowers at the resting places of dear relatives. Our trip always follows the same pattern, starting at Honolulu Memorial Park, moving on to Nu’uanu Memorial Park then the National Memorial Cemetery of the […]

THE GOCHISO GOURMET: The new normal?

Even with some states judiciously re-opening for limited business, I don’t think we are ever getting back to the previous “normal,” at least not until next year, if at all. Of course, there are some states that seem to be recklessly re-opening at all costs, placing the economy squarely above public health. So, for this […]

THE GOCHISO GOURMET: Involuntary sequestration

It is apparent that it’s not life as usual these days. In a perfect world, we wouldn’t even have had the novel coronavirus or COVID-19 pass from animals to humans, but even in the perfect COVID-19 world, we’d shut down and sequester everyone for two to three weeks so that the virus would run its […]

The Gochiso Gourmet: Vermicular for me

Vermicular: adjective 1. like a worm in form or movement or 2. of, denoting, or caused by intestinal worms. When I first Googled the name, that was the exact definition, which certainly didn’t sound like an enticing cooking implement. But I later discovered that vermicular is also a form of graphite iron that,  while being […]

The Gochiso Gourmet: Get the 4-1-1 on Japan’s alcoholic drinks

When I was first asked to review this book, I thought, “it should be pretty straightforward, as most of the book probably deals with sake,” and I recently studied for the WSET (Wine & Spirit Education Trust) Level 1 Award in Sake, so it shouldn’t take a lot of time describing sake production and sake-based […]

THE GOCHISO GOURMET: A sign of fall or just a Waikiki tourist?

It’s that time of year when that large, edible, orange orb makes its appearance. It usually appears in October as that seasonal decoration with the traditional grin of someone who hasn’t seen a dentist in quite a while, but in November morphs into that traditional edible pie filling. Yup, the pumpkin or bobura. In the […]

THE GOCHISO GOURMET: The Tastemaker Series

I usually don’t write about major restaurant chains. Especially since I imposed a personal ban on them years ago and swore I would never patronize them again. But time passes and Buddhism does stress forgiveness. And the pictures of each course looks delectable. And they are pairing each course not just with the fermented grape, […]

THE GOCHISO GOURMET: Just enough fizz to tickle the nose

Supposedly, the monk Dom Perignon of the Abbey of Hautvillers who is credited with creating Champagne actually was charged with removing the bubbles in still wine as the bubbles were considered a flaw and the increased pressure in the bottle caused many a bottle to burst in the wine cellar. Thank goodness he wasn’t successful […]

THE GOCHISO GOURMET: The humble cabbage

Yes, I realize that it’s not the sexiest food or vegetable. And though it’s the main ingredient in coleslaw, when was the last time you had a Pavlovian reaction when someone placed a bowl of coleslaw in front of you? Most of the other Brassica oleracea cultivars have their devoted and dedicated followers, like kale, […]

THE GOCHISO GOURMET: The jack of all beans

When you think of legumes or the humble bean, which variety is the most versatile? Pinto beans can be cooked then consumed as is or mashed for the perfect refried bean. Kidney beans are a must in Hawai‘i-style chili and they can also be mashed for a delicious spread. Garbanzos or chickpeas can be consumed […]

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