Naomi Imatome-Yun is a writer, editor, and voracious reader and eater who lives on the West Coast.
Naomi is a cookbook author who has been writing about food, art and travel for a decade and a half. Her work appears in numerous print and online publications including Dining Out, USA Today, and AOL. The former copy editor of Art Culinaire magazine, Naomi has been writing restaurant reviews and editing guidebooks for over fifteen years.
Her cookbook, Cooking with Gochujang: Asia's Original Hot Sauce, was published by Countryman Press in 2014.
Naomi holds a B.A. from Barnard College of Columbia University with a double-major in English and Art History.
As a child in a Korean-Japanese household, I grew up helping my grandmother make and bury kimchi in our extremely suburban American backyard. Years later as I was getting my college degree, I was asked to write my first restaurant review, and published my thoughts on a sublime Manhattan Japanese noodle house. Since that first publication over fifteen years ago, I have written countless food and restaurant articles and have tested hundreds of recipes. But I'm always excited to write in depth about Korean cuisine- the food I grew up with, the food I eat often at home, and the food that is near and dear to my heart.
The best part of this job is developing Korean recipes that are both delicious and user-friendly: my goal here is to help you all become better cooks, not fancy Korean chefs.