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 email@example.com. The views expressed in the preceding column are not necessarily those of the Nichi Bei News.
I’m sure everyone has sampled that classic dish that layers flat sheets of pasta with a meat-laden tomato-based sauce interspersed with ricotta, mozzarella and parmesan cheese that’s then topped with […] READ MORE
Due to the ongoing, unfortunate hate crimes targeting Asian Americans, MasterClass offered grants supporting the Asian American and Pacific Islander community. Nichi Bei Weekly Editor-in-Chief Kenji G. Taguma applied for […] READ MORE