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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Another bean binge
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Yes, I’ve discussed the benefits of the humble legume on many occasions, but since I’ve retired from the day job and inflation still keeps most cuts of beef in the […] READ MORE
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20 years of talking story
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Here in the 50th, when acquaintances engage in idle chit chat to pass the time, we call it “talk story.” It may be with a relative that you haven’t seen […] READ MORE
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THE GOCHISO GOURMET: Wine country revisit
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Our last trip seems like a lifetime ago, as it was well before anyone had heard of COVID-19 and just after the devastating Napa earthquake. Back in that lifetime, we […] READ MORE
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THE GOCHISO GOURMET: Gift Guide
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Once again, it’s that time of year to ponder holiday gift giving. And just as the pandemic seems to have settled a little, we’re now faced with inflation with merchandise […] READ MORE
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THE GOCHISO GOURMET: The healthier road traveled
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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I was tasked with discussing healthier dietary options especially for those in the Japanese American community and immediately ran into a roadblock. While the Japanese no longer have the longest […] READ MORE
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THE GOCHISO GOURMET: Not really a nut
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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I used to have those childhood sandwiches with that creamy spread from the favorite legume of most children, the Arachis genus, the humble peanut, many times a week. I think […] READ MORE
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THE GOCHISO GOURMET: Summertime chillin’
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Now that the mercury is definitely on the rise in the midst of summer, when full bodied red wines and dark whiskies are a little too hot for the palate […] READ MORE
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THE GOCHISO GOURMET: Barbecue time
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Just the word barbecue takes on different meanings, depending on where in the country you reside. In the South, barbecue usually means low and slow cooking at somewhere between 225 […] READ MORE
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THE GOCHISO GOURMET: Me so in love with everything soy
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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As we’re approaching that time of year when the Nichi Bei Foundation hosts the annual Northern California Soy & Tofu Festival — this year it’s an in-person event at the […] READ MORE
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THE GOCHISO GOURMET: The ABCs of alcohol
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Since my cocktail videos are appearing in the monthly “Nichi Bei Café” segments on YouTube, I thought this might be a good opportunity to rehash things I may have discussed […] READ MORE
