THE GOCHISO GOURMET: Ho ho ho, the mistletoe

Growing up in the 50th, the Tatsumoto ohana (family) didn’t really get into the holiday season. For starters, to get into the spirit, it needs to be cold. Like, Seattle winds blowin’ through your jeans, duckin’ into every Eddie Bauer store to find the right size thermal underwear that you can wear right now, cold! […]

THE GOCHISO GOURMET: Trading places

Unrelenting heat, kids runnin’ around at all hours of the day and baseball in full swing can only mean one thing: Summer is here. And with summer comes the smell of weekend grillin’ and smokin’! Though like I’ve mentioned before, here in the 50th, we just seem to have two seasons, a really hot summer […]

THE GOCHISO GOURMET: The wonderful curdled soy

It’s that time of year again, the annual Northern California Soy and Tofu Festival, where you can discover the joy of soy! On top of the Soy and Tofu Dessert Competition, live musical performances and soy and tofu vendors offering free samples, you’ll probably run into the city’s reigning Cherry Blossom Queen and her court. […]

THE GOCHISO GOURMET: Are you in a pickle?

I’ll admit it, early on in my formative years I was in a pickle more often than not. Forging excuse notes from Mom when I was in the third grade (thinking back, it took a lot of cajones to try to imitate Mom’s immaculate cursive), smuggling unappealing food in my milk carton past the teacher […]

THE GOCHISO GOURMET: Fresh fruit … almost

I know how you feel. Once those dog days of summer have come and gone, leading to the changing of leaves, then the chill of winter, you sometimes get that craving to bite into a fresh vine ripened peach, or dig in to a bushel full of ripe red cherries. But alas, last season’s bounty […]

THE GOCHISO GOURMET: Tiny Bubbles …

“In the wine … Make me happy … Make me feel fine …” Since we’re well into the holiday season, what better beverage to celebrate with than Champagne? From a well-aged tête de cuvé like Cristal or Dom Perignon to the minerality of a Blanc de Blanc to the richness of a Blanc de Noir […]

THE GOCHISO GOURMET: That mysterious flavor

Wrapping up our tour of the basic flavor sensations is that relatively new taste known as umami. Though the term umami was first proposed by Kikunae Ikeda in 1908, it has only been widely recognized for the past 30 or so years. But what is umami? We all can easily describe its four siblings, sweet, […]

THE GOCHISO GOURMET: Who’s your sweetie?

Continuing on our journey over those papillae also known as taste buds, we come to the flavor sensation favored by most people, the perception of sweet. Whereas there are many individuals who dislike bitter, salty or sour flavors, almost everyone likes sweet. No, make that adores sweet. Or at the very least, we usually don’t […]

THE GOCHISO GOURMET: Are you worth your weight?

In salt that is. Many moons ago, salt was just as valuable as gold, hence the expression. In fact, the word we equate with our income, “salary,” is derived from salt. And though, contrary to popular belief that the Romans were paid with salt (they were paid in coins), the word “salad” also is derived […]

THE GOCHISO GOURMET: Those lesser known soy ‘offal’

We all know about the leading characters created by the humble soy bean, tofu, soymilk and edamame. But from the seeds of Glycine max,  we also derive okara and yuba along with shoyu, miso and aburaage. In some cases, it almost seems like these products are the unacknowledged children of soybeans, the offal. The Offal […]

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