In ancient Japan, kitchens were an important part of the household. While they did not have microwaves or microwave drawers, they had a variety of cooking methods and tools. The kitchen was typically located in a separate building, away from the main living area. It consisted of a hearth for cooking, clay ovens, and various pots and pans made from clay or metal. The Japanese used a combination of boiling, steaming, grilling, and frying to prepare their meals. They had a wide range of ingredients, including rice, noodles, vegetables, seafood, and various meats. The kitchen was a place of harmony and simplicity, where the art of cooking was highly valued.
