Rice, it’s what’s for dinner

THE HAWAI’I BOOK OF RICE: TALES, TRIVIA AND 101 GREAT RECIPES By Cheryl Chee Tsutsumi (Honolulu: Watermark Publishing, 2011, $15.95, paperback) A blend of history book, storybook and cookbook, “The Hawai’i Book of Rice” introduces readers to rice through a collection of personal anecdotes and original recipes gathered from chefs, individuals, and organizations. The influence […]

THE GOCHISO GOURMET: The Pig and the Lady

I first heard of this “restaurant” from one of the 50th’s original food bloggers, Reid of Ono Kine Grindz. I use the term “restaurant” lightly as The Pig and the Lady is a “pop-up” restaurant, meaning they utilize the space of a pre-existing restaurant during its off hours. This concept is not new, pop-up restaurants […]

THE GOCHISO GOURMET: Remembering the past

Now that we’re into the full summer tilt, there are unmistakable signs of the season: predictable unbearably hot summer weather, the return of termites, with their inevitable swarms on those windless nights and the sound of the taiko from the yagura on weekends commemorating the start of the Obon season. Though it started as a […]

Culinary chameleon

There’s a silky-textured ingredient commonly used in Asian cuisine that unfortunately is overlooked. It never wins the culinary Oscar for Best or even Supporting Actor and is usually simply found in the credits after the movie (or dish) is finished. Full of protein and healthier polyunsaturated fats but with enough bulk to “beef” up dishes […]

Dekopon: Japanese citrus makes American debut.

Today the planets aligned in my little foodie world. Until a recent trip to Japan, I was completely unaware of the wealth of exclusively Japanese citrus varieties. Most lauded among them was the Dekopon — an orange-like citrus of otherworldly flavor and juicyness — which was, of course, out of season at the time of […]

Kabocha squash soup: Accidentally vegan, intentionally delicious!

For as much kabocha squash as I’ve eaten, I’ve never thought to wonder about its origins. It is easily the most popular squash in Japanese cooking and is used in everything from savory dishes like tempura and stews, to sweet dishes like pastries and even ice cream. It is so popular in fact that, although […]

THE GOCHISO GOURMET: The legend of Pisoni

Like any rough-cut diamond, this legend is multifaceted. On the one hand there’s the legend of the man himself, Gary Pisoni. On the other hand there’s the legend of the product he produces, namely Pisoni Vineyard Pinot Noir grapes. Then there’s the Pisoni family label of wines including Pisoni Estate and Lucia. Well, since Pinot […]

This is frightening

This ain’t right. This ain’t right at all. That’s just. No. NO THAT’S EVEN WORSE. You can’t even eat that one. This is scaring me.

Black sesame adventures

Despite being a big tofu fan and an even bigger sesame enthusiast, I am embarrassed to say that it was not until last summer that I discovered goma dofu (sesame tofu). Goma dofu is made from ground sesame milk and uses kuzu or katakuriko (potato starch) to help the ‘tofu’ set. I discovered it in Kyoto […]

Soba cha

Huddled over my laptop and nursing my cold with a warm roasty mug of soba cha (buckwheat tea) I was all set to write a bit about goma dofu (sesame tofu). I tried and tried to psych myself up to write about cold tofu but instead ended up daydreaming and reveling in the aroma of my tea. […]

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