Food

THE GOCHISO GOURMET: The new normal?

Even with some states judiciously re-opening for limited business, I don’t think we are ever getting back to the previous “normal,” at least not until next year, if at all. Of course, there are some states that seem to be recklessly re-opening at all costs, placing the economy squarely above public health. So, for this […]

Bay Area chef J. Kenji López-Alt delivers meals to health care workers

The coronavirus pandemic has led to the closure of restaurants across the country. In the interim, many are selling takeout or offering meal deliveries.The Nichi Bei Weekly interviewed chef and New York Times food writer J. Kenji López-Alt by e-mail about how his restaurant, Wursthall in San Mateo, Calif., is staying afloat while giving back […]

THE GOCHISO GOURMET: Involuntary sequestration

It is apparent that it’s not life as usual these days. In a perfect world, we wouldn’t even have had the novel coronavirus or COVID-19 pass from animals to humans, but even in the perfect COVID-19 world, we’d shut down and sequester everyone for two to three weeks so that the virus would run its […]

Country Wisdom: Maya Shiroyama runs the Kitazawa Seed Company with lessons learned from rural living

Maya Shiroyama learned about growing food from an early age. When she was a very small child, her grandmother would bring her out on her parents’ new farm. To help the young couple get on their feet, Shiroyama’s grandmother played field hand and babysitter at the same time, tending the land with her grandchild strapped […]

The Next Generation of Chino Farm in Rancho Santa Fe: The Vegetable Shop at Chino Family Farm doesn’t open until 10 a.m., but crowds begin to swell much earlier

Editor’s Note: The article was originally published by Edible San Diego. In the moments between the ebb and flow of the market, Makoto Chino asks if anyone has a recipe to recommend. He’s planning an elaborate dinner party for nine. “What are you making?” I ask before he rapidly fires back with a list of […]

Kokoro Cares: Providing tasty Japanese care packages

In 2016, Lillian Rowlatt and Aki Sugiyama met for dinner through a mutual friend while they were both working in finance in Tokyo. With passions for health, wellness and fitness, the two women discussed the importance of food, including its community aspect and the significance of sharing a meal with family and friends. The dinner […]

THE GOCHISO GOURMET: A sign of fall or just a Waikiki tourist?

It’s that time of year when that large, edible, orange orb makes its appearance. It usually appears in October as that seasonal decoration with the traditional grin of someone who hasn’t seen a dentist in quite a while, but in November morphs into that traditional edible pie filling. Yup, the pumpkin or bobura. In the […]

THE GOCHISO GOURMET: The Tastemaker Series

I usually don’t write about major restaurant chains. Especially since I imposed a personal ban on them years ago and swore I would never patronize them again. But time passes and Buddhism does stress forgiveness. And the pictures of each course looks delectable. And they are pairing each course not just with the fermented grape, […]

THE Joy of Home Gardening: Community garden feeds the body and mind

When Kota Morikawa got word from the city that he was finally able to start gardening at a community garden, he had all but forgotten that he was in line to start a vegetable garden at the Willlowgate Community Garden in Mountain View, Calif. Morikawa, a former food editor for the Nichi Bei Times Japanese […]

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, […]

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