Gochiso Gourmet

GOCHISO GOURMET: Taking the path less traveled

For most of my almost five decades here on this orb, I’ve always cooked rice one way — the old school way, in a traditional cast aluminum rice pot over a stovetop burner. The rice was never measured in a special rice cup; you always knew exactly what level of rice produced three cups of cooked […]

GOCHISO GOURMET: The Gochiso Gourmet’s Oshogatsu

This year Oshogatsu is taking a slightly different turn at the Tatsumoto abode. Normally we engage in the frantic end-of-the-year housecleaning and last minute food preparation for both the eve and the day, then slide into the New Year with one simple task — finishing the traditional ozoni as the first meal of the New […]


My favorite haunt, Vino Italian Tapas & Wine Bar (500 Ala Moana Blvd. Restaurant Row, Honolulu, HI) regularly hosts structured wine tastings led either by the winemaker or winery owner, or sometimes directly by resident master sommelier Chuck Furuya. Sometimes participants bring their own wines to pair with a preset menu created by Chef Keith […]

THE GOCHISO GOURMET: The Gochiso Gourmet’s reluctant gift guide

I’ve lost some of that feel-good anticipation and Christmas cheer that I used to experience as a child. While I haven’t converted completely to the Grinch or Ebenezer Scrooge, I’m not exactly the Ghost of Christmas Present come December. Perhaps part of this stems from the commercialization (or over commercialization) of Christmas. Maybe it’s seeing […]

THE GOCHISO GOURMET: For Maui Auntie ‘K’ and Uncle Ogi

About a month ago, my fishing mentor on Maui passed away. Uncle Ogi taught me the simple lessons of tying a fishing line, where to cast your bait in the surf, and what speed to reel the line. In fact, he even provided me with his own fishing lead, which he would produce after retrieving […]

THE GOCHISO GOURMET: Small bubbles from the small guys

In the vast world of sparkling wine, one name stands out above the rest: Champagne. This uniquely French product (remember that unless it’s produced in the Champagne region of northern France, it can’t be called Champagne) always conjures memories of celebrations and conviviality. Whether you enjoy the less costly non-vintage versions from Moet Chandon, Roederer […]

THE GOCHISO GOURMET: The incredible edible egg

What came first, the chicken or the egg? I’m pretty sure it wasn’t the chicken unless you subscribe to the theory of Spontaneous Generation, where a rock shaped like a chicken eventually turned into a chicken. I’m pretty sure the original form of chickens looked more like the egg with a central core like the […]

THE GOCHISO GOURMET: Sukoshi bit of vino rosso

Yes, I’m aware that I’m mixing cultures with that title but that’s exactly what I had, a little bit of red wine. And since it was vino rosso that means it was a little bit of Italian red wine. There were quite a few bottles poured but we all received just a taster’s portion — […]

THE GOCHISO GOURMET: A White Wine for All Palates

I’m not sure if there’s still this wine backlash going on; ABC or “Anything But Chardonnay,” or this rejection of Chardonnay by up-and-coming wine enthusiasts. It may have started when the trend was to produce massive, palate-coating, maximum-extracted and concentrated Chardonnays that you needed a spoon to “eat” more than sip. Wines so big that […]

THE GOCHISO GOURMET: Old Bon Odori, new food

The Hawai‘i Obon season has already started in remote locations on the Big Island and will start on the rest of the islands next weekend. What once was traditionally a Buddhist festival to remember those who have passed before us now attracts both Buddhist and non-Buddhist alike. Some attend for the spiritual reconnection with the […]

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