In ancient Japan, the kitchen was an important part of the household, where meals were prepared for the family and their guests. Under-cabinet lighting was not available during this time, so kitchens relied on natural light and oil lamps. Japanese kitchens were typically small and simple, with a hearth for cooking and a few basic utensils. The Japanese had a diet based on rice, vegetables, seafood, and meats. They used various cooking methods, including grilling, steaming, and simmering. The kitchen was often located near the dining area to facilitate the serving of meals. Japanese kitchens also had storage areas for food and utensils.
