Kenji Morimoto's bold signature ferments

Looking for unique recipes to try in the kitchen? This month, chef, content creator, food writer and fermentation expert Kenji Morimoto shares his most eclectic, vibrant recipes. Combining seasonal produce with bold flavours and a flair for fermentation, Kenji's cooking is creative, approachable and packed with personality. This collection features a colourful glazed portobello dish with edamame hummus, a fresh take on pavlova with strawberry and sumac, and a tangy fermented rhubarb hot sauce that captures the best of the season.

Bold seasonal recipes from Kenji Morimoto

Glazed portobello, edamame hummus and radish salad

This is a light summery meal that looks impressive and is really vibrant on the plate: earthy portobellos against verdant edamame hummus and lifted with a peppery radish and pickled ginger salad. Every element can be made in advance so it is perfect for meal prep or hosting. Assembly is as simple as layering the hummus, centring the mushrooms then finishing with the salad. And be generous with the olive oil – the drizzle ties everything together.

Strawberry sumac pavlova with pistachios and basil

I didn't grow up with pavlovas and for a long time I admired them from afar, feats of technical skill that looked so precisely casual. Plot twist – they are remarkably approachable and are usually very impressive. It's a beautiful canvas for seasonal flavours, especially when using a blend of double cream and tart yogurt, letting the sweetness of the fruit and meringue really shine.

Fermented rhubarb hot sauce

I love rhubarb and I'm always looking for new and fermented ways to capture its fleeting season, and this hot sauce is fantastic. Customisable as long as you stick to the salt percentages and remember to keep the brine – it's perfect in dressings, marinades or to kick-start your next batch of hot sauce.