The Ancient Japanese kitchen was known for its simplicity and focus on natural flavors. It featured a well-organized layout with separate areas for food preparation, cooking, and storage. The Japanese used a variety of cooking techniques, including grilling, steaming, and simmering. The kitchen often had a large charcoal grill called a robata and a clay pot for simmering soups and stews. The Japanese also valued the use of seasonal ingredients, so the kitchen often had a vegetable garden nearby.
