THE GOCHISO GOURMET: Back to the pantry

Though it now seems like a generation ago, early in the pandemic when supermarket shelves started looking somewhat bare as customers purchased pantry staples like canned beans, flour and most grains (rice) as soon as they were stocked on the shelves, we started purchasing dried legumes as our standby. Legumes contain both protein and fiber […]

THE GOCHISO GOURMET: That mornin’ cuppa Joe

There’s one beverage I consume almost every morning. No, it’s not a glass of Champagne, wine or even a Negroni, as someone still pays me to show up 40 hours a week, and the consumption of any alcoholic beverage is seriously frowned upon. It’s that brewed beverage that was first consumed as we know it […]

THE GOCHISO GOURMET: More than just a stylin’ color

For more than a decade, I’ve gravitated toward anything that’s lime green. I have lime green shirts, pants, socks, belts and shoes. I also have lime green pens, wallets, Hydro Flasks, coolers and cooking utensils. However, there’s one lime in my kitchen that’s not lime green at all, but simply green. And while most of […]

THE GOCHISO GOURMET: A simple bowl of rice

We don’t consume rice like we used to, and it’s not because we’re into the whole low-carb diet, because neither of us subscribes to it. It’s simply because I tend to overeat when rice is the starch. And because I overeat, I don’t get to prepare one of my favorite dishes with the leftover rice, […]

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 […]

Kyplex Cloud Security Seal - Click for Verification