Unlocking the Hidden Flavors and Stories of AAPI Month at Remy Morimoto Park—Why This Celebration Will Change How You See Food and Culture Forever
I really celebrate my heritage through food and sharing recipes that feel are authentic to my culture and my Asian-American family. It’s such a treat to be able to share that with others and especially to do that plant-based!
Please tell us a little bit about your cookbook, Sesame, Soy, Spice, and what inspired you to write it.
My cookbook was really inspired by my family and my upbringing. “Asian American” is truly the best way to describe my family and the food we eat because we are Asian (and three types of Asian at that), but we are also very much American. Growing up, the food on our table looked like a combination of both western and American foods, as well as the Asian dishes I grew up eating. For example, one thing I love is popcorn, but with Japanese furikake seasoning on top. Sometimes we might sub out chili paste or hot sauce with gochujang, a Korean fermented red pepper paste.
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