kenjcooks

Featured recipes

vietnamese fermented figs

6 ingredients • 30 mins

shoga (pickled ginger)

4 ingredients • 30 mins

bánh mì stuffing

17 ingredients • 1 hr

plum cheong sponge

7 ingredients • 35 mins

cherry tomato dashizuke

6 ingredients • 30 mins

fukujinzuke

15 ingredients • 50 mins

watermelon rind ponzuzuke

7 ingredients • 20 mins

vegetable shiokojizuke

6 ingredients • 30 mins

mushroom shoyuzuke

5 ingredients • 35 mins

lotus root amazuzuke

5 ingredients • 35 mins

daikon shiokombuzuke

7 ingredients • 30 mins

persimmon + turnip asazuke

5 ingredients • 20 mins

radish amazuzuke

7 ingredients • 30 mins

crunchy cucumber pickles

9 ingredients • 30 mins

rhubarb misozuke

3 ingredients • 20 mins

easy takuan

5 ingredients • 20 mins

kohlrabi jangajji

9 ingredients • 20 mins

kohlrabi sauerkraut w/mint + lemon

4 ingredients • 30 mins

kohlrabi torshi x beetroot kvass

7 ingredients • 20 mins

kohlrabi misozuke

6 ingredients • 1 day 15 mins

Collections

lactofermentation - dry brining

1 recipe

lactofermentation - wet brining

1 recipe

mochi

5 recipes

kimchi

1 recipe

tsukemono | 漬物

14 recipes

Kenji Morimoto

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 (most recently as Ottolenghi's ROVI), appeared on BBC Saturday Kitchen, published long-form essays and recipes in Guardian Feast, Waitrose Magazine, and Delicious 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 and in 2025, was a finalist for the Fortnum & Mason Rising Star Content Creator Award.