Kenji Morimoto

Kenji Morimoto is a content creator and food writer based in London. As a fourth generation Japanese American, his cultural identity has always been 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 cooked in kitchens in Poland, led fermentation and Japanese focused supper clubs in London, taught workshops on koji and kimchi (as well as with Ottolenghi), published in Waitrose Magazine, and spoken on panels at the British Library on themes of community, food, and immigrant narratives. In 2023 he was a finalist for the BBC Food & Farming Digital Creator of the Year Award. He is currently working on his first book Ferment, which is set to release in April 2025.