Ancient Japanese kitchens were designed to be efficient and practical. They were typically located in a separate building or a designated area within the house. Adding a dedicated pasta-making station to an ancient Japanese kitchen would have been an interesting fusion of cuisines. While pasta is not traditionally part of Japanese cuisine, they did have a type of noodle called 'udon' made from wheat flour. Having a designated area for making udon or experimenting with pasta-making techniques would have added a unique touch to the ancient Japanese kitchen.
