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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My favorite salty drupe
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What’s a drupe? It almost sounds like that dopey kid in school that always sat in the last row and never seemed to pay attention to the teacher. Well, a […] READ MORE
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Better than chocolate
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I know everyone loves chocolate truffles — a creamy, chocolate ganache covered with more chocolate and then rolled in cocoa powder. It’s like a chocolate cubed delight for all chocolate […] READ MORE
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Home grown sauces
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Since retiring, I’ve tried my “green thumb” at growing various herbs and vegetables. Some have been successful, others not so much. And previous successes haven’t always carried through. So far, […] READ MORE
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A month for hearts
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I realize that the most significant day in February, for most Americans at least, came and went about two weeks ago when florists, chocolatiers and greeting card companies count their […] READ MORE
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Not for peanut butter sandwiches
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While the ripe, yellow version are what most consume, people can also consume bananas while they are still in their unripe, green state. But why would you want to consume […] READ MORE
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Dishes for the holidays and beyond
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Whenever we attend potluck get-togethers, I try to follow several of my personal unwritten rules. First, bring a dish that won’t infringe upon the host’s kitchen. The dish should simply […] READ MORE
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My kitchen necessities
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Since the holiday season is almost upon us, it’s that time once again to consider our gift giving options. However, instead of simply giving you gift suggestions, I’ll take a […] READ MORE
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Re-establishing a healthy diet
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Since retirement, I have gained about five pounds, which doesn’t seem like much, but my body fat went from about 15 percent to roughly 25 percent. And I’m biking for […] READ MORE
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Multiethnic cuisine
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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
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Food of the Middle East
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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
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