Gochiso Gourmet

THE GOCHISO GOURMET: Liquid soybeans

Though I reach for that penguin shaped bottle with the almost black liquid on a regular basis, I never really looked into the origin of shoyu … until now. In the 50th, especially in the Tatsumoto household, the only shoyu on the table was Aloha Shoyu. No Kikkoman or other shoyu that was created in […]

THE GOCHISO GOURMET: The seafood of Oshogatsu

I grew up with a mixture of Oshogatsu (Japanese New Year) traditions in the 1960s and 1970s. But for the most part, I didn’t know the significance of these traditions. Though Ojiichan (Grandpa) was Issei from Hiroshima, his only tradition was serving scalding sake from Mom’s gold anodized tea kettle just past midnight, as it […]

THE GOCHISO GOURMET: It’s that time again

You know that right after those Halloween pumpkins appear, it won’t be long until those Hallmark specials seem to be playing on every cable station and garland and boughs are adorning every shop window. And while the release of three effective vaccinations since last Christmas has put a little hope in peoples’ hearts early this […]

THE GOCHISO GOURMET: The magic elixir

Now that we’re well into fall, that means the changing of the leaves as trees start their hibernation into winter, no more wearing light colored attire (I never followed that fashion “rule” as it’s summer year-round in the 50th) and once again, flu season is upon us. Because of COVID, between the mandatory facemask mandates […]

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 […]

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