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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THE GOCHISO GOURMET: Portable food
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Although I technically now have all the time in the world since leaving the productive workforce, it seems that sometimes I’m still pressed for time. Maybe it’s because I have […] READ MORE
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THE GOCHISO GOURMET: Waste not, want not
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Earlier this year, I decided to make that move to the next chapter in life, namely I retired. Though I’m eligible to make withdrawals to my retirement savings accounts, I […] READ MORE
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THE GOCHISO GOURMET: Layered and baked goodness
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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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
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THE GOCHISO GOURMET: Liquid soybeans
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Though I reach for that penguin shaped bottle with the almost black liquid on a regular basis, I never really looked into the origin of shoyu … until now. In […] READ MORE
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THE GOCHISO GOURMET: The seafood of Oshogatsu
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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I grew up with a mixture of Oshogatsu (Japanese New Year) traditions in the 1960s and 1970s. But for the most part, I didn’t know the significance of these traditions. […] READ MORE
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THE GOCHISO GOURMET: It’s that time again
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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You know that right after those Halloween pumpkins appear, it won’t be long until those Hallmark specials seem to be playing on every cable station and garland and boughs are […] READ MORE
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THE GOCHISO GOURMET: The magic elixir
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Now that we’re well into fall, that means the changing of the leaves as trees start their hibernation into winter, no more wearing light colored attire (I never followed that […] READ MORE
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THE GOCHISO GOURMET: Back to the pantry
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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Though it now seems like a generation ago, early in the pandemic when supermarket shelves started looking somewhat bare as customers purchased pantry staples like canned beans, flour and most […] READ MORE
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THE GOCHISO GOURMET: Mastering the Class
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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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
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THE GOCHISO GOURMET: That mornin’ cuppa Joe
Ryan Tatsumoto, Nichi Bei Weekly Columnist
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There’s one beverage I consume almost every morning. No, it’s not a glass of Champagne, wine or even a Negroni, as someone still pays me to show up 40 hours […] READ MORE
