Kenji Morimoto on cooking with ferments, family traditions and rediscovering Buddhism
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Kenji Morimoto on cooking with ferments, family traditions and rediscovering Buddhism
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Robin is joined this week by Kenji Morimoto , author of Ferment and Instagram content creator extraordinaire behind KenjCooks, to discuss fermentation's connection to cultural preservation and spirituality.
Kenji, a fourth-generation Japanese American, explains how his book focuses on demystifying fermentation basics and how to utilise ferments in everyday cooking. The conversation dives into how the act of fermentation became a lens for Kenji to reconnect with his Buddhist spirituality. He finds the process of being present, intentional, and eventually "believing in the process" when making ferments like miso to be incredibly grounding and meditative.
Kenji also shares his family history, detailing how food can act as a form of cultural maintenance for immigrant populations, often preserving traditions in time. He recounts the trauma of Japanese American internment during WWII and how his grandfather creatively transmuted familiar Japanese flavours post-war by using Quaker oats to make nukazuke.
Kenji's book, Ferment, is out now and available at all good bookshops. You can follow Kenji on Instagram and find out more on his website.
Hosted by Robin Sherriff.
Original music & editing by David Craigie.