In the Japanese Kitchen

There is a lot that goes on in any kitchen before a meal can be served, and many things about the Japanese kitchen are sure to surprise you. First, a peek inside a home kitchen will reveal a small, cluttered, not very gaily colored room. Typically, Japanese families prepare their meals in a 9-by-12-foot space with only a single gas burner, a small sink (with perhaps a separate water-heating unit) and a tiny refrigerator, the top of which doubles as counter space. You are sure to find at least two very sharp knives (the blades may be a bit discolored, but the edges are razorlike), a sturdy cutting board or two, odd-shaped pots and pans and gadgets galore hanging from hooks on the wall or piled high on shelves. I know that the first time I saw my mother-in-law’s kitchen I was flabbergasted. Having just eaten a truly elegant, almost austerely beautiful meal, I could not believe that it had been prepared in such surroundings. The art of Japanese cooking—order created from chaos.