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 firstname.lastname@example.org. The views expressed in the preceding column are not necessarily those of the Nichi Bei News.
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