Food

THE GOCHISO GOURMET: The humble cabbage

Yes, I realize that it’s not the sexiest food or vegetable. And though it’s the main ingredient in coleslaw, when was the last time you had a Pavlovian reaction when someone placed a bowl of coleslaw in front of you? Most of the other Brassica oleracea cultivars have their devoted and dedicated followers, like kale, […]

THE GOCHISO GOURMET: The jack of all beans

When you think of legumes or the humble bean, which variety is the most versatile? Pinto beans can be cooked then consumed as is or mashed for the perfect refried bean. Kidney beans are a must in Hawai‘i-style chili and they can also be mashed for a delicious spread. Garbanzos or chickpeas can be consumed […]

THE GOCHISO GOURMET: Brassica oleracea italica

Huh? Technically, it’s Brassica oleracea variation italica or that veggie that the 41st president refused to consume, the humble crown of broccoli. Why broccoli? For starters, broccoli crowns have been on sale in the 50th, ranging from $1.99 to $2.49 (yes, that is a sale price in the 50th) so I’ve been consuming my fair […]

THE GOCHISO GOURMET: Use your noodle … Again

I say again because after I started this column, I looked back at previous articles then realized I used the same title back in October 2009. So while the title is almost verbatim, I won’t plagiarize myself with the content. But noodles do play a traditional role during Oshogatsu, both before and after the turning […]

‘Finding wellness in one’s roots’

Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit By Candice Kumai (New York: Harper Wave, 2018, 336 pp., $29.99 hardcover) Candice Kumai is a well known wellness writer, chef, and content creator who has written a book that is a mixture of memoir, self-help and cookbook. Her recognized contributions to national wellness […]

THE GOCHISO GOURMET: Not your mother’s milk

Most of us started life with our mother’s milk as our first form of sustenance. Then at some point, we started infringing on the sustenance of calves, namely cow’s milk. From there, we either continued on some form of the same, whether it was full fat, reduced fat or skim or totally eliminated it from […]

THE GOCHISO GOURMET: The apple of my eye

For the past several years, along with my usual brown bagged lunch of various cooked vegetables and my hybrid herbal and black tea, I’ve also packed an apple for my daily midday meal. Early in my career, my lunch consisted of a sandwich and some type of vegetable. The side dish eventually morphed into cooked […]

THE GOCHISO GOURMET: Kung Hee Fat Choy

Now that Lunar New Year has come and gone (it was two weeks ago if you weren’t paying attention) everyone is back to the reality of life as the holiday season is now a distant memory for all cultures. However, the Tatsumoto household still indulges in that traditional Lunar New Year dish, lo han jai, […]

THE GOCHISO GOURMET: The grain that binds us

What is the one constant not just during Oshogatsu but throughout the whole year? It’s not toshikoshi soba (buckwheat noodles), which is usually only consumed right before the turning of the new year. Sure, we may consume soba during the year, but not with any regularity. And it’s not lobster or shrimp that symbolizes a […]

THE GOCHISO GOURMET: The most wonderful time of the year

OK, maybe it’s not the most wonderful time of the year. It’s probably because Andy Williams always seemed so cheerful and merry that swayed us with the lyrics. Or maybe it’s because of all of those Hallmark series Christmas specials on the cable network. You know, there’s the one where the poor housekeeper meets the […]

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