Kenji Morimoto

Gebundenes Buch

Ferment

Simple ferments and pickles, and how to eat them

Beschreibung

Fermenting expert Kenji Morimoto shows how to make delicious, health-boosting ferments and use them to stunning effect in your everyday cooking.

Autor

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. 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 cooked in kitchens in Poland, led fermentation and Japanese focused supper clubs in London, taught workshops on koji and kimchi and collaborates with Ottolenghi Test Kitchen and Zoe. He has been published in Waitrose Food 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.

Produktdetails

• Verlag: Pan Macmillan
• Seitenzahl: 272
• Altersempfehlung: ab 18 Jahre
• Erscheinungstermin: 24. April 2025
• Englisch
• Abmessung: 244mm x 175mm x 26mm
• Gewicht: 944g
• ISBN-13: 9781035053742
• ISBN-10: 1035053748
• Artikelnr.: 71235020