Kenji Morimoto

Kenji Morimoto is a chef, 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, Kenji has cooked in kitchens across London and Ho Chi Minh City, appeared on BBC’s Saturday Kitchen Live, published longform essays and recipes in Guardian Feast, Waitrose Magazine and Olive, and spoken on panels 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 was a finalist for the Fortnum & Mason Rising Star Content Creator Award in 2025 and was shortlisted for the Fortnum & Mason Debut Cookery Award in 2026 for his cookbook, FERMENT (Pan Macmillan, 2025). In the US, FERMENT also received Honorable Mention, Cooking at the Foreword INDIES Awards.