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.
-
Multiethnic cuisine
|
The mix of various ethnic cuisines started well before a group of 12 chefs from Hawai‘i pioneered what became known as Regional Hawaiian Cuisine back in 1991. It started in […] READ MORE
-
Food of the Middle East
|
Prior to my move to the Bay Area for graduate school, I had never sampled the cuisine from the Middle East as the food in the 50th was mainly about […] READ MORE
-
THE GOCHISO GOURMET: It’s 5 p.m. somewhere!
|
That means it’s always cocktail time! Since I retired, tracking the day of the week has become somewhat of a challenge mainly because Ms. S is still part of the […] READ MORE
-
Obon food memories
|
One of my enduring food memories of Obon season on Maui was consuming chow fun from conical shave ice cups every summer. Although I was raised and primarily resided on […] READ MORE
-
More than just soft and silky
|
I know the first thing people envision when you say tofu is that semi-solid block of soft curdled soy milk. Sometimes it’s served as is with a little bit of […] READ MORE
-
Responsible cooking
|
There is a wide range of efficiencies, depending on how you cook your meals, with electric coils at the lower end, gas cooktops being just slightly better, with halogen cooktops […] READ MORE
-
Alternate sandwiches
|
Way back in the 18th century, John Montagu, the 4th Earl of Sandwich, supposedly had his valet place slices of salted beef between two slices of bread so his meal […] READ MORE
-
Condiments galore
|
When we were actively supporting the restaurant industry during the height of the pandemic, I first sampled a Yuzu Miso Chicken created by Sansei Seafood Restaurant & Sushi Bar, which […] READ MORE
-
Another bean binge
|
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
-
20 years of talking story
|
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
MOST POPULAR
