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The Japanese kitchen (Japanese: 台所, romanized: Daidokoro, lit. 'kitchen') is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado (かまど; lit. stove) [1] and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house. The term ...
A traditional kamado in a Japanese museum The 18th century Merchant's kitchen, Stove boiler or kamado made of copper (Fukagawa Edo Museum) A kamado (竈, 竃 or 灶) is a traditional Japanese wood- or charcoal-fueled cook stove.
Noren designs are generally traditional to complement their association with traditional establishments, but modern designs also exist. Interior noren are often used to separate dining areas from kitchens or other preparation areas, which also prevents smoke or smells from escaping.
Washi (和紙) is traditional Japanese paper processed by hand using fibers from the inner bark of the gampi tree, the mitsumata shrub, or the paper mulberry (kōzo) bush. Yama, Hoko, Yatai, float festivals in Japan 2016 01059: Thirty-three float festivals around Japan held annually to pray to the gods for peace and protection from natural ...
Japanese design is based strongly on craftsmanship, beauty, elaboration, and delicacy. The design of interiors is very simple but made with attention to detail and intricacy. This sense of intricacy and simplicity in Japanese designs is still valued in modern Japan as it was in traditional Japan. [89]
Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.