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Kenji Morimoto
Chef, Content Creator and Food Writer (London, UK)
Passionate about fermentation and connecting the dots between diasporic traditions and his own.
Who is Kenji Morimoto?
Specializing in fermentation, Kenji shares his expertise via pop ups, chef residencies, books and magazines.
Kenji Morimoto is a chef, content creator and food writer based in London and author of FERMENT: a cookbook (PanMacmillan; released April 2025).
As a fourth generation Japanese American, his cultural identity was grounded in food. As a child, he was in charge of making tsukemono (Japanese pickles) for family gatherings, learning from and surrounded by elders recreating flavours of home. In 2020, he started his Instagram @kenjcooks to document his interest in fermentation and connecting the dots between diasporic traditions and his own.
Since then, he's led numerous pop-ups and held chef residencies in London, including Fortnum & Mason Food Studio and Ottolenghi's ROVI. He has appeared on BBC Saturday Kitchen, published long-form essays and recipes in Guardian Feast, Waitrose Magazine, and Delicious Magazine. In 2023, he was a finalist for the BBC Food & Farming Digital Creator of the Year Award, a finalist for the Fortnum & Mason Rising Star Content Creator Award in 2025 and was shortlisted for the Fortnum & Mason Debut Cookery Award in 2026.
