Miso Salmon 味噌サーモン

Marinated in a sweet and savory miso sauce, this Miso Salmon recipe makes a delicious weeknight meal. Enjoy it with Japanese ginger rice! We eat seafood often at home as my family loves all the different types of fish and goodies the ocean has to offer. Among seafood, if I have to pick a favorite […]

Japanese American cookbooks as primary sources

I received my first cookbook from my Sansei mentor. “Asian Cookbook” had a sumi-e painting of winter matsutake (pine mushroom) and ripe fuyu persimmons on its cover, a chunky plastic comb binding, and ran an astonishing 429 pages. It was sold as a fundraiser for the Japanese American Services of the East Bay sometime in […]

All-Purpose Miso Meat Sauce (Niku Miso) 肉味噌

This easy Miso Meat Sauce (Niku Miso) is a great side dish to go with steamed rice, noodles or lettuce wraps! As a bonus, it’s meal prep friendly! Since I love steamed rice, I always look for tasty small side dishes that can round up the meal. We call these small dishes “Gohan no Okazu” […]

THE GOCHISO GOURMET: Summer downtime

It has been an eventful first half of the year to say the least. This year has been filled with one heartbreak after another, starting with those raging wildfires Down Under, followed by a global pandemic. And now the ongoing social issues that society never resolved during the ‘60s have only heightened with recent transgressions […]

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: Just enough fizz to tickle the nose

Supposedly, the monk Dom Perignon of the Abbey of Hautvillers who is credited with creating Champagne actually was charged with removing the bubbles in still wine as the bubbles were considered a flaw and the increased pressure in the bottle caused many a bottle to burst in the wine cellar. Thank goodness he wasn’t successful […]

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: Not Mary Ann or Mrs. Howell

Who arguably was the most popular woman who took that fateful three-hour trip on the S.S. Minnow? It definitely wasn’t Mrs. Lovey Howell. Some may say it was Mary Ann, though I believe because of that slinky evening gown, it was Ginger. That’s not the ginger I’ll be highlighting, however, but that fleshy rhizome of […]

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