Spam Onigirazu スパムおにぎらず

Spam Onigirazu is perfect for a quick meal or snack on the go. The winning combination of fried eggs, sweet sushi rice and classic Spam is wrapped up in crunchy nori. You want to sink your teeth into this yummy treat! If you love a popular Hawaiian favorite, SPAM® Musubi, you will LOVE this SPAM® […]

THE GOCHISO GOURMET: When the livin’ is easy

I don’t think George Gershwin and DuBose Heyward envisioned a summer like this, though the tension in “Porgy and Bess” does mirror some of the social discord in the country. Between proliferating viruses and ongoing racial tension, you almost forget that it’s summer when we’re usually carefree and full of merriment. But even with social […]

Easy Fried Rice (Gluten Free) 基本のチャーハン

Introducing a New FeatureIn our ongoing efforts to keep an increasingly isolated community engaged and stimulated, the Nichi Bei Weekly is excited to announce a new collaboration with the popular Just One Cookbook (www.justonecookbook.com), which was created by Namiko Hirasawa Chen (Nami) in 2011 as a blog to keep track of her recipes and to […]

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 […]

THE GOCHISO GOURMET: The reluctant gift giving guide

It’s about that time of year when I turn slightly green, not with envy, but more that Grinchly green hue. Why? Not because I’m a true Grinch, but because of everyone’s rush — namely the retailers — to get to Christmas as soon as possible, we’ve seemed to have bypassed Thanksgiving as an afterthought. Thanksgiving […]

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: A spot of tea

From one single plant, almost every culture has a beverage based on the dried leaves of Camellia sinensis, whether it’s the drink of choice for the average Brit’s afternoon ritual, tea for the formal chanoyu (tea ceremony) or somewhere in between. In the case of the Gochiso Gourmet, it’s the rum cocktail. But tea has […]

THE GOCHISO GOURMET: Oshogatsu of the past

Well, another year has come and gone in what seemed like a blur in time. This is partially due to that theory of relativity — since I’m down to that last third of my personal movie, with the credits waiting to appear in the wings, every year seems to be progressing a lot faster — […]

THE GOCHISO GOURMET: Green with envy?

My local Marukai Wholesale Mart recently had a sale on all-things matcha. Matcha? Is that some local Hawaiian product? No, matcha is basically green tea leaves that are refined to the nth degree. For starters, the plants that produce matcha aren’t cultivated like your basic green tea plants (Camellia sinensis). Instead, they are shaded from […]

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