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A typical Japanese kitchen

The world has been fascinated by the Japanese style and culture for the longest time. From their uniquely outrageous sense of street wear to their other worldly culture, everything about them has been a constant point of bedazzlement for all of us. To top it all off, the Japanese also have their very own unique way of cuisine as well.

The world outside has constantly been fascinated by the Japanese’s unique approach to food. In what other cultures gourmet restaurant could you possibly find an entire menu made up of raw uncooked fish?

The fascination for their cuisine does not only stop at the extent of their food, many people out there are extremely curious as to how a typical Japanese kitchen would look like, what utensils would be in there?, how different would their kitchen be from ours?. To answer all those questions, today we are going to be looking at a standard build for a Japanese kitchen, and what you will likely find in your typical everyday Japanese kitchen.

In the heart of the typical Japanese kitchen you will find that their cooking style revolves a lot around the use of a stove and a hearth. You will notice that most of the elements of the typical Japanese kitchen carry forward certain trade marks from traditional predecessors, for instance the stove actually resembles the traditional style of cooking using pots over a Kamado, which is the traditional Japanese equivalent of a stove except that it uses an open fire instead of gas or electricity.

The hearth however is the more idyllic Japanese cooking place. The hearth or better known as Irori is the most symbolic items from the Japanese kitchen. It is basically a square shaped pit located in the floor and is normally found to be packed with ashes or earth. Over this pit you will find a hook which is used to hang pots and kettles. You might be wondering how a pit which was meant for a kettle be used for cooking, however if you look closely at the traditional Japanese style of cooking you will find that their cooking style revolves a lot around boiling, broiling and steaming, thus making the Irori a valid part of the Japanese kitchen arsenal.

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