925:. Rebuilding allowed architects to freely redesign houses as well as kitchens. The influence of Edo-period lifestyles was now nearly gone. Electricity and gas were built into kitchens, and designs reflected this change. An electric refrigerator, a luxury item before the war, became a standard item in the 1950s, along with an electric washing machine and a black-and-white television. However, early post-war housing projects were often poorly designed. Sometimes architects simply copied plans for American or European housing projects, with only minor modifications to better suit Japanese families. Kitchens were small and soon became cluttered with new electric appliances.
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640:) for washing. This sunokoyuka was made with split bamboo and water would drain through gaps between the canes. Even though in many places a sunokoyuka was made over a river and washing was done, to make a part of the kitchen floor into sunokoyuka to use as a drain was an innovation. This did not pose a health problem as kitchen scraps were meticulously collected and used to make a compost. Few Japanese ate meat due to the Emperor's decree in the 8th century and animals and birds were slaughtered away from a house. Until late
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564:(囲炉裏、いろり) appeared in the Kofun period and served as a secondary stove. A section of wooden panels were removed from the floor and a lacquered square wooden frame was fitted in the place. The frame was filled with sand and an iron hook was lowered from the ceiling. Foods were reheated or cooked over in an iron pot hung from a hook and the fire served as a heat source. This type of stove became common in many homes by the early Nara period and a smaller irori is the center piece of a
546:, large stoves with several cooking holes were common in the kitchens of the upper-class house as well as in large restaurants. It is believed these multiple hole types appeared earlier than recorded but were omitted from drawings of the time because inclusion of a single hole stove was sufficient to indicate a kitchen. The stove was low, meaning cooks had to squat to cook. In the larger kitchens, especially those of palaces and temples, raised
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essential part of the kitchen in many
American and European houses, never made it into most Japanese households because dishes requiring cooking in an oven, such as roasted chicken and baked pies, became popular only much later. Instead of an oven, a smaller fish oven was fitted into a gas stove. The gas-heated rice cooker remained in use until the 1970s in many houses and was eventually replaced by the electric rice cooker.
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609:(水船) was invented. Wooden or bamboo shafts were used to carry water from nearby wells and springs to a fune, or it was manually filled by women. Water was carried from these fune to a water vase whence it was used. Sometimes a fune was made inside a house, but it did not have the function of a sink. It was used to collect and store water and nothing more. Fune later became a part of a
762:, 57% was for lighting, 14% was for fuel, 19% was for powering motors, and 3% was for streetlights. This meant that gas was used to light only 1 out of 9 households and only 1 out of 100 households used gas for cooking. Gas companies realized this, and early appliances were directly imported from England which made them too costly for all but the richest citizens.
575:(火鉢, ひばち) lit. "fire pot", appeared as late as the early Heian period but is likely to have been used earlier. A hibachi is a deep small pot half filled with sand and ash and a small fire was started in the pot. It was used as a safer form of heating equipment than was available previously and could be used to cook small morsels of food.
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kitchens were redesigned so they could be used while standing. A second innovation was that instead of placing the stove and water sink in a sunken, dirt-floored section of the kitchen, the stove was constructed on the same level as the rest of the kitchen, eliminating the need for stepping into footwear to attend it.
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461:(大炊殿). "Oni no ma" was the room used for checking for poison and tasting before serving. "Asagarei no ma" was the room for eating breakfast. "Ōidono" was the room to cook foods and was placed to the north and as far away as possible from living quarters. "Daibandokoro" was the room used to serve foods onto a
602:(浅井戸) lit.) shallow wells, were constructed. An asaido was filled with sand and pebbles through which the water flowed to filter out mud and larger organisms. A deeper well was also dug and sometimes a hollowed log was inserted into the well to prevent the walls' collapse. A pot was used to scoop water.
730:(1868–1912). These kitchens were not much different from those in the Edo period as home use of gas and electricity had only just begun in America and Europe. Though it was costly to lay down infrastructures, these were dutifully laid down, with heavy subsidization by semi-private and national companies.
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on the bottom. Next to the portable stove was a large food preparation table, with several drawers to store cooking utensils. Staples such as rice, sugar, and flour were kept in pots beneath this table. Additional shelves at the other end of the room could be accessed from both the kitchen and the
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The city kitchen was about 15.5 square metres in size and was intended to be used by a wife and her mother-in-law. The kitchen had doors leading to the dining room, the bath, and the laundry area. It had a wooden floor, roughly one-fourth of which included underfloor food storage lined with concrete.
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The
Japanese kitchen turned away from American and European kitchens at this point. The first item of the industrialization to be introduced to most houses was the gas-heated rice cooker. A gas stove were introduced much later as the cost of gas was still too high for most homes. A gas oven, often an
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period (6th century), almost all houses had a stove at one end of the house. Some rich families in the Kofun period built a separate house where cooking was done. In these houses, food was stored in sacks and pots in a hole dug on the floor. Houses were constructed near a river or a spring for easy
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appeared during the Meiji period as a part of the haikara movement and represented a fusing of traditional
Japanese cuisines with other cuisines. Kitchens were completely reorganized to cook these foods; kitchens of the Edo period were used for simple menus of rice, broiled fish, vegetable soup, and
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stove: In smaller kitchens, there are only one or two burners, while more often it is three to four burners, with a narrow grill underneath for fish or vegetables. In the low-end apartments, stoves are often not built-in but rather a counter-top appliance, which is attached with a hose to a gas or
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style of housing became common, the kitchen was gradually absorbed into the house. Until then, a kitchen was built as a separate house whenever possible to avoid smells and smoke, and to prevent possible kitchen fires from spreading to the primary residence. Kamakura era kitchens did not include
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The first public water service began on
October 17, 1887, in Yokohama. By the early 1900s, most major cities had water services. However, these water pipes often led to public water taps. In 1892, a survey conducted in Yokohama revealed that less than 1 in 4 households had a private water tap.
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The most important reason to use electricity for all needs of a house, lighting, heat, power is because it will help women to work, increasing their efficiency, make living easier and comfortable, and also make it economical. There must be several electrical outlets in each room to easily use an
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became the standard style of building a house beginning in the 13th century and it was revolutionary for combining fire (stove) and water (well and drain) into a single place. It was still few steps short of a kitchen. In the early stage of
Shoinzukuri style, instead of the kitchen being a room
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mats. The System
Kitchen had a water sink, a cutting board, two or more gas stoves (not included), and cabinets for storage. This Suzuki kitchen was expensive, costing 120 yen at a time when a first-year bank worker earned only 50 yen per month. Today the same worker earns over 240,000 yen or
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Before the Taishō period, the kitchen was constructed so that most tasks could be done while sitting, crouching, or kneeling. This was due to long preparation and cooking times and helped keep the stove low to prevent the spread of fire. As gas stoves and
European-style clothes became popular,
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in their kitchens, a streamlined cooking process was studied, focusing on how the kitchen was actually used. In a system kitchen, the refrigerator and other electrical appliances were placed in predesigned locations, and storage spaces were subdivided to house pots, pans and kitchen utensils.
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storage room or the pantry. Some kitchens had running water by having bamboo shafts connected to the water source extend into the kitchen; users of less well equipped kitchens fetched water from a common well. A separate kitchen within the house had become customary and all but the smallest
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Two kamado were at one end, and a separate portable stove using charcoal was set up in the middle of the room. Next to the kamado was a stone sink without a water tap. Next to this sink were storage shelves with pots and pans on top, washed dishes in the middle, and vegetables and
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literally "average person," was a popular phrase in the 1910s and 1920s, and it implied a well-educated and progressive person. Fifty-two contest entries were sent by readers, and two were awarded grand prizes. These winners were called "the city kitchen" and "the village kitchen".
538:, were typically made of clay and sand; they were fired through a hole in the front and had a hole in the top, into which a pot could be suspended from its rim. This type of stove remained in use for centuries to come, with only minor modifications. In the 14th century, in the
787:...Placing various electric appliances (in a kitchen) and cooking with them is essential to making it easier to work in this small space. An electric stove, an electric oven, an electric refrigerator, an electric dishwashers, etc. must be wired properly in appropriate spaces.
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were installed with glass panes to make the kitchen brighter, and electric lights were hung from the ceiling. This "dream kitchen" was spacious by today's standards, yet it lacked most modern post-industrial conveniences, although many smaller improvements had been made.
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Refrigerator and freezer: Especially in smaller kitchens for apartments, the top is usually low enough to use as an additional surface, particularly for appliances, similar to
Western dormitory-sized refrigerator/freezers. In larger kitchens, full height refrigerators are
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appliance like electric heater. They also let occupants use electric light at any time and no one can forget the comfort of using appliances like an electric fan, an electric heater, an electric toaster, a coffee maker, an electric iron, and an electric curling iron.
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In 1922, Suzuki
Shougyou began marketing a customizable kitchen set that came to be called the "System Kitchen." Many of its parts were prefabricated, and it could be made to fit in a space anywhere from 1.8 to 2.7 metres, the length of one to one-and-one-half
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The first gas light was installed in
Yokohama by 1873, but it would be more than 30 years before advertisements for the gas started appearing in newspapers. These ads were not directed at middle to lower classes. In the 1908 study of how gas was used in
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18,184 households used public water taps, while only 5,120 household used private water taps. By the 1930s, most new houses were constructed with a private water taps, but it would take another 30 years to become available in a village far from a city.
1027:. Large gas ovens are found in some kitchens, particularly in higher-end dwellings, but in most kitchens, convection microwaves are used instead. Dishwashers can commonly be found in the kitchens of houses and condominiums, but rarely in apartments.
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This research project also predicted that four years later, in 1941, electric appliances should be much more widely used. A 490% increase was predicted for the refrigerator, 470% increase for the vacuum cleaner, and 150% increase for iron.
714:. These are Japanese style chests, often with a mix of compartments behind sliding doors and drawers of varying sizes. These are still available today as antiques, or altered reproductions tailored to a more modern/western style of kitchen.
246:(浅井戸), which means a shallow well, were constructed. An asaido was filled with sand and pebbles through which the water flowed to filter out mud and larger organisms. Some villages stored food outside a house in a large storehouse.
226:地床炉), but they were soon surrounded by stones to catch the fire sparks. A bottomless clay vase soon replaced the stones as these became hot quickly and occupants had to be careful around a stove. This type of stove is called
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By the end of the Taishō period, it was becoming increasingly difficult to have a maid to help around the house. This means that the kitchen had to be smaller for a housewife working alone. Whereas a European
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that involve kamado as it was considered the symbol of a house. The term could even be used to mean "family" or "household" (much as "hearth" does in English). Separating a family was called
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dining room. Next to these shelves was another preparation table where foods were served onto individual dishes and then carried to the dining room. Kitchen windows and
442:(794–1185), the first usage of the precursor to "daidokoro", or pantry, was recorded. The imperial palace of Heian had four rooms dedicated to preparing foods,
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period (300 B.C. to A.D. 250), the cultivation of rice became widespread, and villages would be constructed near a marsh and a lowland. The water was muddy and
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period (300 BC to AD 250) the cultivation of rice became widespread, and villages would be constructed near a marsh and a lowland. The water was muddy and
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The "System Kitchen" approach to design was intended to make the kitchen easier for the average housewife to use. Since most families cook many types of
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or 3.3 square metres, the area of two tatami mats. Three sides of these kitchens were filled with cupboards, stoves, storage areas, and a water sink.
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282:(懸釜) - An iron pot that was fitted over a stove. It had a "fringe" that let it hang on the stove and was used to boil cook rice into
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660:(母屋) or the main building, it was connected by a corridor and existed inside one of many sub-buildings. However, it did have a
230:(埋甕炉; lit. "buried vase stove"). As the stove became safer, it was moved from the center of house to the side and, by the late
96:
961:, but wood or natural stone is used for higher-end kitchens and stainless steel are used for commercial or lower-end kitchens.
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It was not long before people started improving on these primitive wells. The area around a well was tiled with stones, then
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are popular for carrying home-brewed tea, particularly hot tea in the winter and cold tea in the summer, particularly cold
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boom (ハイカラ, literally high collared, taken from high-collared coats popular in Europe). Popular dishes like curried rice,
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conducted a half-year research on how many electric appliances made into a common household. According to this report:
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777:) published in 1927, there is already an entry of "katei denka" meaning a completely electric house. It says,
374:(麻筒) - A tub or a pail in three sizes: large, medium, and small. A flat bottomed and shallow tub was also used.
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This, however, did not mean that a completely electric house had become common. In 1937, J. G. Douglass from
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691:(御膳立). Upper-class houses were well stocked and extremely large by today's standard. The country house of
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came to mean "kitchen" and became an integrated part of the house. It was, however, more common to call it
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for males, and this movement extended into other fields, serving as a modernization effort similar to the
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880:(1912–1926), a popular movement called "Taishō Democracy" began. Its main focus was on universal
465:(台盤), a lacquered wooden table. Maid servants also ate and waited to serve meals in the daibandokoro.
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or about 53 square metres. This is more than one-third of the entire house and does not include the
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542:, stoves with two holes were recorded in drawings. By the early 17th century, the beginning of the
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868:. Until the 1960s, sitting on chairs and eating around a dining table was considered "haikara".
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368:(薪) - In the Nara period, "薪" was read as "takigi" not "maki". Dried wood was used as fuel.
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measured 1.9m by 3.4m, or 6.46 square metres, Japanese pushed for an even smaller size, 1
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428:(籮) - A coarse hemp cloth used to squeeze water out or to dry foods by spreading over it.
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737:. Foreign cuisines from every part of the world flooded Japanese cookbooks, part of the
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power outlet. In case of earthquakes, the gas tap is to be turned off to prevent fires.
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This article is about the Japanese-style food preparation place. For the cuisine, see
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Fire was a part of a kitchen from the start, but water was late in becoming a part.
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Elaborate water provisions appear in the background of this mid-1800s illustration
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Also around this time, many families started to use a low table called
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In the 1920s, electricity became more widespread in homes in Japan. In
687:(勝手) which is used to mean the "back door." The pantry room was called
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261:(1336–1573). Kitchens were furnished with the following items:
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628:(すのこ床) lit. drainboard floor, next to a stove with a water filled
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in the center. Early stoves were nothing more than a shallow pit (
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326:(銚子, 刺名倍 or 佐志奈閇) - A small pot with a long handle used to warm
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Electric iron - 3,131,000 (approximately 120,000 in Tokyo area)
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that could be operated while standing up were developed in the
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Traditional Japanese kitchen, Boso-no-Mura Museum, Inba-gun,
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The first time that a sink appeared in a drawing was in the
161:'kitchen') is the place where food is prepared in a
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at JAANUS (Japanese Architecture and Art Net Users System).
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836:(平民的理想の台所), or "ordinary people's sophisticated kitchen."
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384:. A wooden ladle used to scoop cold and hot water from an
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195:(lit. "break the stove") means that the family was broken.
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A typical modern Japanese kitchen includes the following:
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essential kitchen furnishings, such as a sink or a well.
864:. Everyone sat around it, rather than using individual
532:, between the 3rd to 6th century. These stoves, called
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624:. The kitchen of the Nanrou temple (南瀧院) had a large
298:(橧 or 甑) - A wooden basket placed on top of a pot to
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253:remained unchanged for over 500 years, between the
56:. Unsourced material may be challenged and removed.
524:The earliest dwellings in Japan used an open fire
528:for cooking. The first stove was recorded in the
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472:Three women cooking in a Japanese cook house
1063:Category:Japanese food preparation utensils
434:(甕) - A large vase where foods were stored.
362:(釜), and kamado that can be carried around.
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422:(船) - A large wooden tub used for washing.
116:Learn how and when to remove this message
996:, particularly for making tea, but also
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828:In 1912, a progressive woman's magazine
644:, this type of kitchen was widely used.
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986:: Over 95% of Japanese houses have one.
921:Many Japanese houses were destroyed in
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272:(足釜) - A nine- or ten-legged iron pot.
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824:The "ordinary person's dream kitchen"
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733:The early 1900s brought a change in
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707:Storage in kitchens was provided by
183:) and there are many sayings in the
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1023:Notably absent are large ovens and
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775:Encyclopedia of Japanese Household
520:in a traditional Japanese kitchen.
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901:about 2,400 dollars in a month.
872:The kitchen in the Taishō period
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2368:Groups of Traditional Buildings
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811:Washing machine - 3,197 (1,590)
41:needs additional citations for
808:Vacuum cleaner - 6,610 (3,100)
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2343:Japan Institute of Architects
1086:www.rekihaku.city.yokohama.jp
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888:. The kitchen was affected.
802:Refrigerator - 12,215 (4,700)
257:in the 8th century until the
834:heiminteki risouno daidokoro
704:single-room houses had one.
648:Shoin-zukuri and the kitchen
169:, a kitchen was also called
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945:A typical Japanese kitchen.
832:(婦人の友) ran a contest for a
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358:(韓竈) - A set of koshiki,
191:, or "divide the stove".
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805:Room cooler - 260 (125)
722:An American scientist,
416:(俎) or a cutting board.
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917:The post-war kitchen
754:pickled vegetables.
308:(堝 or 鍋) - made of
50:improve this article
2348:Metabolist Movement
957:is usually made of
556:(1603–1867).
380:(杓) - Also read as
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2245:Chōzuya (Temizuya)
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907:Frankfurt kitchen
886:Meiji Restoration
718:Industrialization
394:(刀子) - A cooking
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193:Kamado wo yaburu
189:kamado wo wakeru
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61:Find sources:
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39:This article
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2284:Measurements
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1187:Elements of
1143:
1134:
1112:|title=
1092:. Retrieved
1085:
1029:
1022:
1003:Toaster oven
948:
937:Contemporary
927:
923:World War II
920:
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728:Meiji period
721:
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653:Shoin-zukuri
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558:
547:
533:
530:Kofun period
523:
515:
487:
462:
458:
457:(朝餉の間), and
454:
451:daibandokoro
450:
443:
440:Heian period
437:
431:
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413:
409:
405:
391:
385:
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365:
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355:
349:
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330:in a bottle.
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202:
192:
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170:
165:. Until the
129:
127:
112:
103:
93:
86:
79:
72:
60:
48:Please help
43:verification
40:
2045:Furnishings
1672:Roof styles
1025:dishwashers
984:rice cooker
773:(literally
656:inside the
494:Shoinzukuri
350:Mushikamado
255:Nara period
2477:Categories
2443:Residences
2384:rock (Zen)
2155:Partitions
1889:Approaches
1400:Daibutsuyō
1338:Ishi-no-ma
1133:Entry for
1094:2023-11-26
1069:References
1036:oolong tea
964:Large sink
955:Countertop
677:Edo period
670:sunokoyuka
642:Edo period
626:sunokoyuka
554:Edo period
544:Edo period
406:Kiritsukue
398:and not a
356:Karakamado
300:steam cook
290:Yukikamado
106:April 2011
76:newspapers
2412:Wabi-sabi
2259:Ishigantō
2067:Emakimono
2002:Daidokoro
1995:Chashitsu
1976:Mihashira
1810:Onigawara
1790:Nakazonae
1629:Main Hall
1616:Hōkyōintō
1518:Religious
1480:Chashitsu
1451:Model of
1407:Ōbaku Zen
1373:Sumiyoshi
1320:Hiyoshi (
1289:Religious
1135:daidokoro
1030:Portable
982:Electric
976:induction
953:Counter:
681:daidokoro
566:tea house
482:Chiba-ken
412:(切机) - A
320:Sashinabe
276:Kakekanae
266:Ashikanae
216:dwellings
209:10,000 BC
167:Meiji era
151:Daidokoro
145:romanized
2227:Tsuitate
2116:Mitamaya
2102:Kamidana
2088:Getabako
2060:Chabudai
2053:Butsudan
2035:Washitsu
1866:Tsumairi
1852:Tokonoma
1831:Tamagaki
1769:Katsuogi
1762:Katōmado
1692:Karahafu
1602:Butsuden
1593:Buddhist
1428:Zenshūyō
1414:Setchūyō
1391:Buddhist
1313:Hachiman
1103:cite web
1042:See also
967:Cabinets
882:suffrage
861:chabudai
743:sukiyaki
689:ozentate
324:Sasunabe
134:Japanese
2493:Kitchen
2453:Temples
2448:Shrines
2438:Castles
2382: (
2266:Komainu
2252:Giboshi
2209: (
2199:Shitomi
2178:Jinmaku
2137:Zabuton
2123:Oshiire
2109:Kotatsu
2029:Toilets
1973: (
1928:Nijūmon
1914:Karamon
1741:Hisashi
1699:Mokoshi
1685:Irimoya
1494:Machiya
1467:Secular
1366:Shinmei
1352:Kibitsu
1331:Irimoya
1306:Azekura
1265:Shinden
1239:Hirairi
1211:Azekura
1203:Secular
1146:(stove)
974:Gas or
971:common.
930:cuisine
876:In the
838:Heimin,
739:haikara
709:mizuya
675:In the
634:hisyaku
594:In the
573:hibachi
488:In the
484:, Japan
453:(台盤所),
449:(鬼の間),
438:In the
426:Shitami
414:Manaita
296:Koshiki
251:kitchen
238:In the
228:maiyōro
224:jishōro
203:In the
179:; lit.
159:
147::
90:scholar
2398:Ryokan
2391:Kumiko
2220:Sudare
2171:Fusuma
2095:Kamado
2009:Mizuya
1956:Sanmon
1935:Niōmon
1900:Genkan
1845:Tenshu
1838:Tatami
1797:Namako
1776:Kuruwa
1734:Engawa
1679:Hidden
1654:Tahōtō
1634:Pagoda
1556:Honden
1549:Hokora
1542:Heiden
1535:Haiden
1526:Shinto
1508:Yagura
1474:Castle
1380:Taisha
1359:Nagare
1345:Kasuga
1297:Shinto
1279:Sukiya
1251:Jutaku
1232:Giyōfū
1225:Gassho
1196:Styles
1144:kamado
1053:Kamado
1048:Mizuya
1019:or fan
994:kettle
898:tatami
866:daiban
751:gyūdon
749:, and
662:kamado
600:asaido
549:kamado
535:kamado
526:hearth
517:kamado
506:Stoves
463:daiban
459:Ōidono
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392:Katana
382:Hisago
366:Takigi
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345:Kamado
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1963:Sōmon
1949:Sandō
1942:Rōmon
1907:Kairō
1886:Gates
1873:Shibi
1859:Tokyō
1824:Sōrin
1817:Ranma
1755:Irori
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1623:Kyōzō
1582:Torii
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328:sake
310:clay
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