The ancient Japanese had a refined culinary culture, but they did not have built-in espresso machines. Their kitchens were equipped with a variety of cooking tools and techniques. Japanese kitchens typically had a hearth for cooking over an open fire, as well as charcoal grills for roasting and broiling. They also had clay pots and pans for boiling and simmering. The Japanese used a wide range of ingredients in their cooking, including rice, fish, seafood, vegetables, and tofu. They also made use of various seasonings and sauces, such as soy sauce, miso, and mirin. The ancient Japanese kitchen was a place of precision and artistry, with cooks striving to create dishes that were not only delicious but also visually appealing.
