Gochiso Gourmet

THE GOCHISO GOURMET: Bitter Melon: Is This Edible?

Many moons ago, I felt the same way. In fact, I’ve only acquired a taste for it in the past several months. After that first taste many years ago, with that bracing bitterness that lingered on the palate, I kept my distance. It didn’t help that it looked like a cucumber or squash with a […]

THE GOCHISO GOURMET: The Popping Duo

Hey, with the entry of the Year of the Tiger, it’s only appropriate to pop a couple of corks from bottles of Champagne. Nothing says celebration more than Champagne, or in the words of Napoleon, “In victory, you deserve it; in defeat, you need it.” And it doesn’t specifically have to be from the French […]

THE GOCHISO GOURMET: Goin’ to the Hukilau

While the Bay Area clan was visiting during the Thanksgiving holiday, we accompanied them on requisite trips to several local restaurants and the main shopping trip to Ala Moana Center… four-plus hours at Ala Moana. And this was already on top of several hours spent previously by the family on Black Friday (gift shopping should NEVER […]

THE GOCHISO GOURMET: Offal isn’t Awful

Merriam-Webster’s Dictionary defines offal as: 1: the waste or by-product of a process: as a: trimmings of a hide b: the by-products of milling used especially for stock feeds c: the viscera and trimmings of a butchered animal removed in dressing: variety meat 2: rubbish I love definition No. 2. It really doesn’t make it […]

THE GOCHISO GOURMET: Pigs and Pinot

We barely had time to catch a couple of winks aboard Northwest Airlines’ red-eye flight out of Honolulu before touching down at SFO and heading straight to the Ferry Building Marketplace and the Saturday Ferry Plaza Farmers Market. Why the rush to go grocery shopping? To find the freshest produce and meat for the Pigs […]

THE GOCHISO GOURMET: The ABCs of Nutrition

Nutrition really is that simple. Like A, B, C or 1, 2, 3. There are no magic potions, no magic nutrient combinations, no hocus pocus. Many “experts” publish books on the ideal diet more often than not focusing on some ideal nutrient ratio or combination that will make you shed pounds while others downright feed […]

THE GOCHISO GOURMET: Use Your Noodle

For the past week or so, a high-pressure system has been sitting just northeast of the Hawaiian Islands. Or so the meteorologists say. I don’t really understand meteorological speak, since the weatherperson always seems to be guessing anyway. Partly sunny, partly cloudy with chances of showers. Duh, that’s like everyday in Hawai‘i. It’s not like we’re […]

THE GOCHISO GOURMET: Almost Sake

What is almost saké? Is it cheap saké that you purchased several years ago to use for cooking that has turned a healthy dose of brown? Nope. That’s past saké. Is it pure rice-based Shochu? Not really, that’s more like saké on steroids. What about these Asian inspired martinis that combine flavored vodka and saké? […]

THE GOCHISO GOURMET: The Rising of the Phoenix…or the Egg?

As the Nichi Bei Foundation embarks on a new journey as a nonprofit aiming to keep the community entwined with a newspaper, I have visions of that fabled Phoenix consumed in flames and reduced to ashes rising. Then again, maybe it wasn’t visions of the fabled Phoenix but simply of its common domesticated cousin, Gallus […]

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