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Kei's Kitchen

hand made japanese in australia

Kei's Kitchen

Main menu

  • Cooking Classes
    • Cooking Class Schedule 2020
    • What is Kaiseki?
    • Introduction to Japanese Cuisine
  • Online Deli
    • Shop
    • Shopping Cart
  • Our Products
    • Kei’s Kitchen Japanese Style Dressing
    • Kei’s Kitchen Sesame Dressing
    • Kei’s Kitchen Noodle Salad Dressing
    • Kei’s Kitchen Yakitori Sauce
    • Kei’s Kitchen Sesame Sauce
    • Kei’s Kitchen Almond Miso
    • A week with Kei’s Kitchen Products
  • Recipes
    • Recipes: Bonito Stock or Dashi
    • Recipes: Tempura
    • Recipes: Miso Soup
    • Recipes: Agedashidofu
    • Recipes: Ohitashi Spinach
    • Recipes: Okonomiyaki
    • Recipes: Pickled Ginger or Gari
    • Recipes: Sukiyaki
    • Recipes: Sushi Rice
    • Recipes: Tamagoyaki
    • Recipes: Beef Tataki
  • About Us
  • Contact Us
  • Blog
  • Media Reviews
    • Book Review: Get Jiro!
    • Book Review: The Restaurant of Love Regained
    • Book Reviews: The Food Safari Cookbook
    • Book Review: Izakaya
    • Book Review: Japanese Homestyle Cooking
    • Book Review: Japanese Kitchen Knives
    • Book Review: Japanese Women Don’t Get Old or Fat
    • Book Review: Spilling the Beans
    • Book Review: The Gourmet
    • Book Review: The Last Chinese Chef
    • Book Review: Kaiseki by Yoshihiro Murata
    • Book Review: The Restaurant of Love Regained
    • Book Review: The Shit Storm Over The First Michelin Guide to Tokyo (2008)
    • Movie Review: Jiro Dreams of Sushi
  • Japanese Cuisine
    • Japanese Cuisine: Ramen
    • Japanese Cuisine: A Short History of Sushi
    • Japanese Cuisine: Osechi or New Year’s Food
    • Japanese Cuisine: Presentation
    • Japanese Cuisine: Rice, Sex and the Japanese
    • Japanese Cuisine: Umami, the new culinary black?
    • Japanese Cuisine: Yoshoku
  • Japanese Ingredients
    • Japanese Foods: Soy Sauce
    • Japanese Ingredients: Miso
    • Japanese Ingredients: Shiokoji
    • Japanese Ingredients: Yuzu

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