Kenji Morimoto

Kenji studied International Relations at Brown University and is a food writer, recipe developer, and content creator. He often focuses on preservation within the context of zero-waste, locality, and diasporic global traditions.

He's partnered with brands and chefs across the U.K., published in Waitrose Food magazine, and is currently working on his first preservation-focused cookbook.

Outside of work, he spends time with his two rescue dogs, tends to his urban London garden, and is planning the next fermentation project.