Gochiso Gourmet

THE GOCHISO GOURMET: Hook, line and sinker

OK, I’ll admit it. I check Facebook at least once a day, probably for 30 to 60 minutes each day. And I’m sure there are more than half a billion other Facebook users that spend just as much time each day, if not more time than I do, on the site. And that doesn’t even […]

THE GOCHISO GOURMET: The grain that binds us

What is the one constant not just during Oshogatsu but throughout the whole year? It’s not toshikoshi soba (buckwheat noodles), which is usually only consumed right before the turning of the new year. Sure, we may consume soba during the year, but not with any regularity. And it’s not lobster or shrimp that symbolizes a […]

THE GOCHISO GOURMET: The most wonderful time of the year

OK, maybe it’s not the most wonderful time of the year. It’s probably because Andy Williams always seemed so cheerful and merry that swayed us with the lyrics. Or maybe it’s because of all of those Hallmark series Christmas specials on the cable network. You know, there’s the one where the poor housekeeper meets the […]

THE GOCHISO GOURMET: Get that protein glow

So you’ve finally decided to start (or restart) that intensive exercise regimen that your physician, significant other or buddies have been heckling you to implement. Perhaps it’s that 150 minutes per week of moderate intensity cardio on the stationary bike, rowing machine or simply brisk walking. Maybe it’s the twice weekly session with various resistance […]

THE GOCHISO GOURMET: Cultural appropriation or food evolution?

There have been several publications highlighting the opinions of chefs in Hawai‘i regarding the popularity of a dish previously only known in the 50th: poké. Before I say anything else, let me get this off of my chest. It is pronounced poh-keh, which means to slice or cut. Poh-kee is Gumby’s orange buddy, which has […]

THE GOCHISO GOURMET: America’s favorite sandwich

Continuing with last month’s theme and since we’re smack dab in the middle of summer, let’s talk about America’s favorite sandwich — the hamburger! It used to be America’s favorite fast food until pizza dethroned it years ago. This simple sandwich consisting of a ground beef patty served between two slices of bread created by […]

THE GOCHISO GOURMET: The Earl of Sandwich

What supposedly was created by John Montagu, the fourth Earl of Sandwich to allow him to continue playing his favorite card games while still enjoying a meal, the glorious combination of proteins or other fillings between baked vehicles, whether they be bread, biscuits, pita or even new-fangled starches like rice or noodle buns, the sandwich […]

THE GOCHISO GOURMET: Got rice?

As far back as I can remember, the Tatsumoto clan always had rice in the house. There was the one 25-pound bag of rice “in use” stored in the mini plastic garbage can and the reserve 25-pound bag sitting next to the washing machine. If it seemed like there might be a possible Matson strike, […]

THE GOCHISO GOURMET: Natto dinner at Koko Head Café

Because June signals the arrival of the annual Northern California Soy and Tofu Festival — held this year Saturday, June 17 from 11 a.m. until 5 p.m. at the Event Center at Saint Mary’s Cathedral at 1111 Gough St. (at Geary Blvd.) near San Francisco’s Japantown — get ready for your fill of all things […]

THE GOCHISO GOURMET: A spot of tea

From one single plant, almost every culture has a beverage based on the dried leaves of Camellia sinensis, whether it’s the drink of choice for the average Brit’s afternoon ritual, tea for the formal chanoyu (tea ceremony) or somewhere in between. In the case of the Gochiso Gourmet, it’s the rum cocktail. But tea has […]

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