Zoom Culture Series: Osechi Ryori (Japanese New Year dishes)

OSECHI RYORI with KEI FUKUI

1st January is a big day for eating in Japan. Osechi ryori or New Year’s dishes are pre-prepared and kept in lacquer Ojyubako, and eaten over a number of days. Kaiseki cooking teacher Kei Fukui is perhaps the only person to teach Osechi ryori in Australia. She’ll be talking about cooking, eating, and teaching Japanese cuisine for more than 30 years in Sydney. This talk will be in Japanese with English interpreting by Michele Miller. This is your chance to ask everything you wanted to know about Japanese food.

BIO

Kei Fukui first came to Australia  with her two daughters in 1968 to join her husband, a Japanese trading company representative posted to Sydney. That was the beginning of a period of deepening bilateral trade relations, and a busy time for Kei, entertaining the many business executives who visited from Japan with her dinner parties. Kei and her family returned to Japan for a short stint in the mid 70s when Kei learned Kaiseki ryori (Edo Kaiseki Kinsaryu style 近茶流). Her husband was reposted to Sydney a few years later and Kei decided to stay and make Australia her permanent home.

In 1982, she began teaching Kaiseki cooking to Japanese women, wives of company executives like her. And about 20 years ago, she began Kei’s Kitchen with daughter Masako, making Japanese hand made food and running cooking classes in English. They have been featured in the Japan episode of Food Safari on SBS. 

How to sign up

Sign up as usual using the online form . Your registration will be confirmed and the day before the event a Zoom link will be sent out to registered participants.

The event is suitable for all ages and it is free to attend.