Kei first came to Sydney, Australia in 1968 with her family. Her love of cooking (and eating) prompted Kei to experiment and create ways of reproducing Japanese flavours from local ingredients, and she celebrated a major milestone in 2012--her 30th year of teaching Japanese Kaiseki cooking. Kei and her kaiseki cooking class was part of Maeve O'Meara's Food Safari program in December, 2007 on SBS and repeated a few times since..
Although most of Kei's students have been Japanese people, in recent years, with Japanese food becoming fashionably ubiquitous in Australia, she has been running a number of classes for non-Japanese food lovers, and we are now in our 7th year of teaching in English...
Kei also makes a range of handmade sauces and dressings, available online and at the Pyrmont Good Living Growers Market, Tokyo Mart in Northbridge Plaza (Sydney) and Red Ginger in Byron Bay.
Kei's Kitchen is a very small "cottage" concern (well, more like a suburban house) run by Kei and her daughter Masako.