In ancient Japan, kitchens were an essential part of daily life. They were equipped with various cooking tools and utensils, including a built-in herb drying rack. Japanese cuisine relies on the use of herbs and spices for flavoring dishes, such as ginger, garlic, green onions, and shiso leaves. The herb drying rack in an ancient Japanese kitchen would typically be made of bamboo or wood, and would be placed in a well-ventilated area to ensure proper drying. The dried herbs would then be stored in ceramic jars or containers for later use.
