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ã®ãƒãƒ£ãƒ¼ãƒãƒ³
July 2, 2020 by Leave a Comment
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
April 23, 2020 by Leave a Comment
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
November 22, 2018 by Leave a Comment
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
March 1, 2018 by Leave a Comment
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
January 1, 2018 by Leave a Comment
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
April 27, 2017 by Leave a Comment
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
January 1, 2017 by Leave a Comment
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?
June 23, 2016 by Leave a Comment
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 […]
THE GOCHISO GOURMET: Livin’ la vida local
February 18, 2016 by Leave a Comment
Or more accurately, as I previously stated (in the article entitled “Support your community” in the Jan. 1, 2016 issue of the Nichi Bei Weekly), I have been attempting in this Year of the Monkey to buy la vida local. Well, it originally sounded easy, but after my first attempt, it makes me seem more […]
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