In this masterclass, Kenji Morimoto, master fermenter and third-culture cook, shows you how easy and enjoyable it is to make delicious fermented snacks. Kenji will be diving into his shoyu pickled cucumbers and watermelon rind kimchi recipes.
Kenji Morimoto is the author of Ferment, published by Bluebird in April 2025, a content creator and food writer based in London. He is 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 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.
This event is free, but advance registration is highly encouraged. Please not that this event is a standing event, but seating is available if required.
