Gochiso Gourmet

THE GOCHISO GOURMET: The mixed plate

The mixed plate is a classic staple here in the 50th, one you’ll find at every local drive-in. It basically consists of two scoops of rice, one scoop of macaroni salad and your choice of mixed proteins, such as teriyaki beef, pork or chicken, fried tonkatsu or chicken katsu, beef stew or curry, chili or […]

THE GOCHISO GOURMET: When the livin’ is easy

I don’t think George Gershwin and DuBose Heyward envisioned a summer like this, though the tension in “Porgy and Bess” does mirror some of the social discord in the country. Between proliferating viruses and ongoing racial tension, you almost forget that it’s summer when we’re usually carefree and full of merriment. But even with social […]

THE GOCHISO GOURMET: Summer downtime

It has been an eventful first half of the year to say the least. This year has been filled with one heartbreak after another, starting with those raging wildfires Down Under, followed by a global pandemic. And now the ongoing social issues that society never resolved during the ‘60s have only heightened with recent transgressions […]

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, […]

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