Gochiso Gourmet

THE GOCHISO GOURMET: Eat rice

A few years ago, local comedian Frank DeLima delivered a commencement address that started like this: “Eat rice. If you only pay attention to one thing I say, pay attention to this: Rice is the breakfast of champions … the lunch of champions … the dinner of champions. Whole empires, entire dynasties have been built […]

THE GOCHISO GOURMET: Tiny Bubbles …

“In the wine … Make me happy … Make me feel fine …” Since we’re well into the holiday season, what better beverage to celebrate with than Champagne? From a well-aged tête de cuvé like Cristal or Dom Perignon to the minerality of a Blanc de Blanc to the richness of a Blanc de Noir […]

THE GOCHISO GOURMET: Kenzo Estate

The story started many years ago, in fact it started with the most popular video game of its time. Remember “Street Fighter?” That video game of the ‘80s well before X-Box or Play Station this or that. When Capcom went public in 1990, that gave the company founder Kenzo Tsujimoto the capital to purchase 3,800 […]

THE GOCHISO GOURMET: That mysterious flavor

Wrapping up our tour of the basic flavor sensations is that relatively new taste known as umami. Though the term umami was first proposed by Kikunae Ikeda in 1908, it has only been widely recognized for the past 30 or so years. But what is umami? We all can easily describe its four siblings, sweet, […]

THE GOCHISO GOURMET: Who’s your sweetie?

Continuing on our journey over those papillae also known as taste buds, we come to the flavor sensation favored by most people, the perception of sweet. Whereas there are many individuals who dislike bitter, salty or sour flavors, almost everyone likes sweet. No, make that adores sweet. Or at the very least, we usually don’t […]

THE GOCHISO GOURMET: Why are you a sourpuss?

Is it because you love namasu? Or do you simply relish the palate cleansing effect of a splash of lemon juice? Or are you simply a sour person? Personally, I’ve never really been a huge fan of Japanese pickled vegetables (namasu) by itself. But consuming it as a side dish to cleanse the palate between […]

THE GOCHISO GOURMET: What a bitter person …

OK, I don’t really consider myself a bitter person. I am a bit of a pessimist and perpetually carry the attitude and assumption that the glass is half empty, but that’s mainly so that when I do recognize when it is indeed half full, I appreciate it all the more. This is probably due to […]

THE GOCHISO GOURMET: Are you worth your weight?

In salt that is. Many moons ago, salt was just as valuable as gold, hence the expression. In fact, the word we equate with our income, “salary,” is derived from salt. And though, contrary to popular belief that the Romans were paid with salt (they were paid in coins), the word “salad” also is derived […]

THE GOCHISO GOURMET: Those lesser known soy ‘offal’

We all know about the leading characters created by the humble soy bean, tofu, soymilk and edamame. But from the seeds of Glycine max,  we also derive okara and yuba along with shoyu, miso and aburaage. In some cases, it almost seems like these products are the unacknowledged children of soybeans, the offal. The Offal […]

THE GOCHISO GOURMET: No stove top needed

I’m sure you all know that a strict vegetarian diet is devoid of all animal flesh. Lacto-ovo vegetarians can still consume animal products like milk, eggs and cheese, usually if said animal products originated from animals that were humanely raised. For pure vegetarians or vegans, however, even humanely raised animal products are taboo, so their […]

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