Discover Fermentation & Japanese Cuisine with Kenji Morimoto: Heritage, Tips, & New Book FERMENT
- Yoko Baum
- Oct 2
- 5 min read
Guest Speaker: Kenji Morimoto
Interview by: Yoko Baum
I’m super excited to share today’s guest! Many of you know my love for illustrating food stories, and today I get to introduce a voice who is bringing Japanese food traditions into a fresh, modern light.
Meet Kenji Morimoto — chef, content creator, food writer, and now author of his debut cookbook FERMENT (April 2025).
Kenji is a fourth-generation Japanese American now based in London, and his food reflects a mix of nostalgia, heritage, and innovation.
I had the pleasure of asking Kenji a few questions about his journey, his new book, and his passion for fermentation. His thoughtful answers will inspire both beginners and seasoned cooks to bring a little more “living flavor” into the kitchen.
Q1: How has your Japanese heritage influenced the way you cook and write about food?
Kenji’s Answer:
“Food is the best medium to tell a family's story—especially mine as a fourth-generation Japanese American now living in London. Recreating nostalgia on a plate has always been a love letter to my origins and the people who sacrificed so much for my generation. It brings me comfort. Not just in recreating family favorites but re-inventing dishes with new ingredients that mirror my travels and the many places my family (and I) have called home.”
Heritage, memory, and invention — Kenji shows how recipes can carry both history and possibility. I love how he describes food as a love letter. It reminds me that cooking is never just about ingredients, but about carrying stories across generations and sharing them with loved ones today. It also inspires me to recreate family recipes with my own twists — it’s like the Japanese phrase 温故知新 (onko chishin), which means “to learn new things by studying the old.” Keep your heritage as a base, and add your own love and interpretation.
Q2: What inspired you to focus on fermentation for your debut cookbook?
Kenji’s Answer:
“It’s really down to social media (Instagram @kenjcooks) — it was early in the pandemic and I started to document my fermentation projects online — and I suppose the rest is history!”
Sometimes the most powerful projects begin with simple, everyday sharing. I find it inspiring that what started as a casual social media experiment grew into a full book! It reminds me that curiosity and consistent little efforts can turn into something much bigger. Following your passion and being honest with your heart can truly take you far.
Q3: What’s the easiest recipe in the book to start with, and why?
Kenji’s Answer:
“Sauerkraut. At its most basic, you just need two ingredients: cabbage and salt. It’s low cost and will give you a strong introduction into how lacto-fermentation works in your environment.”
I love how approachable this feels; it’s proof that fermentation doesn’t have to be intimidating or expensive, and you don’t need a fancy setup to bring something truly alive into your kitchen. Pretty sure, wherever you live, you can easily get cabbage and salt!
Q4: If you could cook one meal to introduce someone to fermentation, what would it be?
Kenji’s Answer:
“Excellent question. It would have to be my take on a traditional Japanese breakfast — so much variety and colour and ferments across the board. Some elements would include baked trout marinated in sweet miso and sesame oil, a trio of koji-based pickles, steamed vegetables with fermented citrus, and multigrain rice.”
Just reading this makes me hungry! This Japanese breakfast sounds like the most nourishing and colorful start to the day. It reminds me of when I recently visited my Japanese mom’s place — the morning table was filled with care and flavor in every bite. It inspires me to experiment with a breakfast like this at home and really slow down to savor each element.
Q5: Any recent post your followers loved most, and why?
Kenji’s Answer:
“The best posts are always ones that show the process of fermentation. People love to see the microbial changes in action!”
Food is alive — and Kenji’s audience loves seeing it come to life. Personally, I love process videos too; there’s something magical about watching cabbage slowly turn into sauerkraut or miso deepen in color. It’s like witnessing patience and care turn into flavor — and it makes me want to document my own kitchen experiments.
Q6: One Japanese ingredient or dish you can’t live without?
Kenji’s Answer:
“Miso would seem like too obvious an answer so let’s say Japanese curry roux — reliable, shelf-stable, and can make a wonderfully satisfying meal with minimal effort.”
A pantry hero! Comfort food at its finest. Japanese curry roux is such an everyday staple — I grew up with it too, so I can relate. (Even my very first cooking was a Japanese-style curry using curry roux!) I remember Kenji’s Instagram post covering how to make Japanese curry — check it out if you’re not familiar. It’s easy, delicious, and a guaranteed crowd-pleaser.
Q7: Any upcoming projects or activities you’d like to share?
Kenji’s Answer:
“A bunch of projects in the pipeline so keep an eye out @kenjcooks or subscribe at kenjcooks.com.”
Exciting things ahead — and I’ll definitely be following along! Kenji’s creative energy is contagious, and I can’t wait to see what new ideas he’ll share next. Reading about his work makes me excited to try more fermentation projects myself — and his book Ferment Äi0is packed with recipes using miso, kimchi, pickles, and more. Even sweets and cocktails! Think “Miso Tahini Chocolate Chip Blondies” or “Kombucha Citrus Paloma” with Kenji’s guide to pickle platters. With the holiday season coming, it’s all on your table — I’m sure you’ll have so much fun experimenting with this book!
Where to Find FERMENT
FERMENT is available everywhere books are sold, including Amazon US, Amazon UK, Barnes & Noble, and Waterstones.
About the Author
Kenji Morimoto is a chef, content creator, and food writer based in London and author of FERMENT (April 2025). As a fourth-generation Japanese American, his cultural identity has always been grounded in food. From childhood tsukemono-making duties to chef residencies at Ottolenghi’s ROVI, Kenji has built a career connecting heritage, fermentation, and storytelling. His work has appeared in Guardian Feast, Waitrose Magazine, and Delicious Magazine, and he has been featured on BBC Saturday Kitchen.
Follow Kenji: Instagram @kenjcooks | kenjcooks.com
A Big Thank You, Kenji!!
A huge thank you to Kenji for sharing his insights and passion with us! His way of weaving heritage, curiosity, and creativity into every dish is truly inspiring.
I can’t wait for you all to explore FERMENT — it’s more than a cookbook; it’s an invitation to bring living flavor, history, and joy into your kitchen.
✨ This Month’s Pick ✨
Since Kenji mentioned Japanese pantry staples, here’s one of mine — illustrated on a T-shirt! The back features hand-drawn icons like soy sauce, miso paste, Japanese mayonnaise… all inspired by beloved Japanese ingredients and my personal pantry!).
With this tee, you’re officially part of the “Umami Pantry Club” — printed right on the front chest. Wear and show your love for Japanese flavors every day: at the farmers market, on a grocery run, in your kitchen… even as cozy pajamas. The Umami Pantry Club is truly an everyday vibe!
The Umami Pantry Club — flavor never looked this good :)
October, 2, 2025