11 Things Wasting Space in Your Kitchen: What Japanese Homes Remove First

Go and measure the longest stretch of clear counter in your kitchen. Not the total worktop. The longest run with nothing on it, where you could put a board down right now without moving anything first. For most American kitchens the answer is between nine inches and two feet, in a room with fourteen feet of worktop in it. I grew up in a flat with a four-foot kitchen counter, and there was never a day my mother couldn't put a board down and start cooking. That difference is this whole video. It isn't tidiness. The room made the decision for us a generation ago. In this video: The knife block, and why it's furniture rather than storage Most of your pans, and the matching set that caused it The permanent dish rack beside the sink Everything still in its shop packaging, which is the largest hidden volume in the kitchen The dead corner, and what's correct to keep in it The container mountain and the thirty-one lids The second set "for guests", where I think you may be right and we're wrong Mugs (go and count them, then tell me the number) The appliance graveyard, sorted by frequency instead of by virtue The counter itself, which is the one I'd do first And the oven, where I think the Japanese kitchen is simply worse Plus the frequency rule that replaces all eleven, and why storing by category instead of by frequency is why your kitchen fights you. Everything's in The Japanese Home Method — link on the channel description. Count your mugs and tell me the number. And tell me which item on this list I've got wrong for an American kitchen. #japanesehome #kitchenorganization #declutter #minimalism #kitchentips #homeorganization #japaneselifestyle #smallkitchen #storagesolutions #organizing #kitchendesign #simpleliving #kenjisato #japanesehomemethod #tidyhome