The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes - Hardcover

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Kimiko Barber was born in Kobe, Japan in 1956 and arrived in U.K in 1972 to attend an English boarding school and quickly realized that leaning to cook was a necessity for survival. She recalled on her earlier memories of her three grandmothers' kitchens - one in the cosmopolitan town of Kobe, another in the beautiful old capital of Kyoto, and a third in a rustic country kitchen in Shikoku Island. She graduated from the University of York with a degree in Economics. After over ten years of working in investment banking in both City of London and Tokyo, a chance visit to Books for Cooks, a Mecca for foodies in Notting Hill, inspired her to change her career and focus on cooking and entertaining. She teaches Japanese, Thai, Vietnamese and other Asian fusion cooking in various cookery schools. Her first book 'Sushi Taste and Technique' from Dorling Kindersley published in September 2002 won the bronze award in best food book category in Jacob's Creek World Food Media! Awards. She is married and has three boys. She is an enthusiastic organic kitchen gardener and divides her time between London and rural Oxfordshire.