Gochiso Gourmet
The Gochiso Gourmet is a column on food, wine and healthy eating. Ryan Tatsumoto is a graduate of both the University of Hawai‘i and UC San Francisco. He is a recently retired clinical pharmacist and a budding chef/recipe developer/wine taster. He writes from Kane’ohe, HI and can be reached at gochisogourmet@gmail.com. The views expressed in the preceding column are not necessarily those of the Nichi Bei News.
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Grow your own
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Ever since retiring a little over four years ago, I’ve cultivated my own herb garden. I always have mint, green onions, Italian parsley, rosemary and bay leaves and often also […] READ MORE
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The short window for soup time
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I was never a fan of most soups as I have what the Japanese refer to as nekojita or cat’s tongue which refers to the inability to consume food that’s […] READ MORE
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O-tay for some, not o-tay for others
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Though the “Our Gang”/“Little Rascals” comedy series featuring the adventures of a group of children in Los Angeles ended in 1944, well before I was even a twinkle in Dad’s […] READ MORE
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Expanding food trends
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What will the Year of the Fire Horse bring us regarding food trends? Has our food culture stagnated to the point where every year looks the same? Or is there […] READ MORE
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A gift for someone special
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We recently spent a week visiting a relative living on Whidbey Island in Washington. While all of our previous trips to Whidbey Island usually included day trips around the island […] READ MORE
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You decide
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Although I’ve been retired from the health care profession for over three years, family and friends still ask for my expertise or simply my opinions on a wide range of […] READ MORE
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Hapa food marriages
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Almost 17 years ago, Chef Roy Choi started the food truck mash-up craze when he married traditional Korean flavors with the traditional Mexican food delivery vessel, the taco. Despite being […] READ MORE
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The guilt free jelly
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No, I’m not talking about sugar-free Jello which gives me PTSD as the only time I consume sugar-free Jello is the day before a colonoscopy. There’s another jelly that’s guilt […] READ MORE
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The Importer’s Table
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Earlier this summer, I attended a wine dinner organized by Mara restaurant, started by the TableOne Hospitality group (Michael Mina, et al) and now run by the local DB Restaurant […] READ MORE
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Time to fortify with soy
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It’s that time again when we elevate all food created from that humble little legume, Glycine max or the soybean. Over the past 14 years, the Nichi Bei Foundation has […] READ MORE
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