Sesame, Soy, Spice

Remy Morimoto Park is a vegan and gluten-free recipe developer and health and wellness content creator. Originally from New Jersey, she has lived in New York, Shanghai, Taipei, and Bangkok and shares vibrant plant-based recipes, taking inspiration from her three cultures—Korean, Japanese, and Taiwanese—and all the countries she’s lived in. She is a certified yoga and meditation teacher and holistic nutritionist, and her work has been featured by publications and outlets such as Shape, British Vogue, BuzzFeed, Elle Vietnam, CBS News, and ABC News. She lives in Los Angeles.

“Remy transports you into an effervescent world of plant-based goodness with her debut cookbook, Sesame Soy Spice. The recipes are simultaneously show-stopping and simple, and with each turning page you’re taken through a journey of delicious nourishing food and family roots. This is not one to miss!”  — Carleigh Bodrug, New York Times bestselling author of PlantYou“This book doesn’t just provide a glimpse of the three building blocks to the author’s cuisine—it gives readers an intimate look into how food can connect us to our past, our future, and most important, each other.” — Joanne Lee Molinaro, New York Times bestselling author of The Korean Vegan“Remy is a culinary visionary, and her recipes are as delicious as they are beautiful! Her gorgeous new cookbook weaves together mouthwatering vegan, gluten-free recipes and heartwarming family stories that make you feel as though you are cooking alongside her. With Remy’s expert guidance, you’ll discover craveable new dishes with seriously impressive flavor—from Korean BBQ–Loaded Nachos to Miso Caramel Crème Brûlée! This cookbook is a true masterpiece.” — Chloe Coscarelli, author of Chloe Flavor“Remy sees food how I want to see food: nourishing, deeply connected to her past and present, and built for community. Each recipe in this book feels distinctly like her, and leaves me craving vegetables (hello, crunchy togarashi asparagus and beetroot flax crackers!) like I never have before.” — Justine Doiron, creator of Justine Snacks“A wide-ranging and clearly written foray into the world of Asian-influenced vegan cuisine. An excellent addition for readers interested in plant-based meals.” — Library Journal (starred review)“Comforting, ‘Asianish’ recipes guaranteed to indulge your inner child no matter what your background. . . . Whether your recess breaks were spent munching on cheesy Goldfish crackers, you indulged in bubble tea after school, or you slurped Korean-style porridge to nurse a cold, it’s time to turn back the clock and embrace nostalgia while satisfying your refined adult tastes. Time travel not required.” — VegNews“As aesthetically pleasing as her Instagram grid. . . . the recipes all happen to be vegan and gluten-free, but they’re far from fussy and are guaranteed to teach you some new techniques that make vegetables shine.” — The Quality Edit