Kimiko Barber

Kimiko Barber was born in Kobe Japan and came to attend an English boarding school on a scholarship in 1972. After over ten years in investment banking in both in the City of London and Tokyo, a chance visit to Notting Hill’s Book for Cooks, inspired her to change her career onto cooking. Her first book, Sushi: Taste and Technique published by DK in 2002 won the bronze award in Best Food Book category in the Jacob’s Creek World Food Media Awards. The book went into the revised second edition in 2017. She has written 9 cookbooks and has published many articles on newspapers including Weekend FT and The Guardian and contributed for BBC’s Food Program in a number times. She now divides her time between London and rural Cotswold where she keeps honeybees and grow fruits and vegetables.