Kenji Morimoto's Top Picks

These are the Sous Chef ingredients Kenji keeps in his storecupboard. 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.

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.

Popular Recipes

Q&A With Kenji Morimoto On Why He Loves Fermenting

April 24th, 2025

Miso Pesto Pasta Salad with Chilli Crisp Balsamic Roasted Tomatoes Recipe

Easy
April 24th, 2025

Ten-Minute Miso Peanut Butter Kimchi Noodles Recipe

Easy
April 24th, 2025

Inspire Me

Quick Fermentation Ideas, With Kenji Morimoto

by Kenji Morimoto

May 21st, 2025

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Kenji Morimoto's Top Picks

These are the Sous Chef ingredients Kenji keeps in his storecupboard. Kenji Morimoto is a content creator and food writer based

Recipes and Buyer's Guides

Quick Fermentation Ideas, With Kenji Morimoto
by Kenji Morimoto
May 21st, 2025
Q&A With Kenji Morimoto On Why He Loves Fermenting
- April 24th, 2025
Miso Pesto Pasta Salad with Chilli Crisp Balsamic Roasted Tomatoes Recipe
- Easy
- April 24th, 2025
Ten-Minute Miso Peanut Butter Kimchi Noodles Recipe
- Easy
- April 24th, 2025

Menu

Kenji Morimoto's Top Picks

Popular Recipes

Q&A With Kenji Morimoto On Why He Loves Fermenting

Miso Pesto Pasta Salad with Chilli Crisp Balsamic Roasted Tomatoes Recipe

Ten-Minute Miso Peanut Butter Kimchi Noodles Recipe

Inspire Me

Quick Fermentation Ideas, With Kenji Morimoto

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E-Jen Brining & Fermentation Container

Japanese Mandoline

Diamond Crystal Kosher Salt, 1.3kg

Gochujang Hot Pepper Paste

Red Boat Fish Sauce

Glass Clip Top Preserving Jar

Belazu Beldi Preserved Lemons, 360g

Marukome Nama Shio Koji, 200g

Koji Rice for Shiokoji, 300g

Fermented Bean Curd with Chilli, 240g

Kikkoman Nama Soy Sauce - Raw Unpasteurised, 200ml

Glass Preserving Jar, 1000ml

Ferment by Kenji Morimoto

Bombom Sauce Trio Gift Box

Masontops Pickle Pebbles, Set of 4 Wide Mouth Fermentation Weights

Shibanuma Unpasteurized Shiho No Shizuku Soy Sauce, 300ml

Handmade Stoneware Fermenting Crock in Green 2 litre

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Quick Fermentation Ideas, With Kenji Morimoto

Q&A With Kenji Morimoto On Why He Loves Fermenting

Miso Pesto Pasta Salad with Chilli Crisp Balsamic Roasted Tomatoes Recipe

Ten-Minute Miso Peanut Butter Kimchi Noodles Recipe

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