FERMENT

This book is a beautifully crafted and illustrated guide to the subtle arts of preserving food that will make us all feel ready to start fermenting today. – Tim SpectorKenji demystifies fermentation, so now you too can make fermenting as instinctive as reaching for salt. This book is an open-hearted collection of stories, practical tips and excellent recipes – Ottolenghi Test KitchenI know I’m in safe hands with Kenji’s fermentation wisdom and approachable yet exciting recipes - I can’t wait to get stuck in. – Leyla Kazim

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 and collaborates with Ottolenghi Test Kitchen and Zoe. He has been published in Waitrose Food 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.