11 Japanese Kitchen Rules That Keep a Small Kitchen Working

In this video, I explore the eleven Japanese kitchen rules that keep a small kitchen working efficiently. Drawing from my upbringing in a compact kitchen in Japan, I share how these rules are interconnected and designed to optimize limited space while maintaining a functional cooking environment. I begin by discussing the significance of keeping the counter clear, emphasizing that nothing should remain on it unless it's in immediate use. Each rule I present builds on this principle, from curating daily tools to innovative storage solutions like hanging items instead of stacking them. I also delve into specific practices related to cleaning, drying, and organizing kitchenware that stem from the realities of cooking in a small Japanese kitchen. **What's covered in this video:** - I start with the punched-tin cabinet, highlighting its role in maintaining a curated kitchen. - I explain why everything should be cleared from the counter once cooking is finished to keep the space ready for the next meal. - I discuss the importance of one upright holder that contains daily-used items and matches the aesthetic of the kitchen. - I describe how hanging tools on magnetic hooks or racks can save valuable counter space. - I explain why the drying rack should be placed over the sink to maximize air flow and minimize clutter. - I emphasize the need for foldable draining racks that can be stowed away when not in use. - I detail the practice of washing dishes in small loads throughout the day to avoid overwhelming the limited sink space. - I discuss the importance of drying knives immediately after washing to prevent rust, particularly for carbon steel blades. - I highlight the necessity of storing knives in a way that protects their edges, such as using magnetic strips or bamboo blocks. - I describe how to cook to the available equipment by preparing smaller dishes that fit the limited cooking surface. - I explain the significance of ensuring that everything in the kitchen is visible and legible to prevent duplication and maintain order. **Mentioned in this video:** Japan, Tokyo, Haruko, carbon steel, miso soup, rice, grilled fish, saya #JapaneseKitchen #SmallSpaceLiving #CulinaryTraditions 00:00 One Foot Across 00:21 One Idea 00:45 Hello 01:06 Eleven 01:27 Ten 01:52 Nine 02:14 Eight 02:36 Seven 02:58 Six 03:22 No Machine 03:46 Five 04:08 Carbon Steel 04:33 Four 04:57 The Saya 05:34 Three 05:56 The Shape Of A Meal 06:18 Small Dishes Fit 06:39 Two 07:02 Curated 07:25 One 07:49 Why It Is First 08:10 The Small Loads 08:30 Eleven Is One 08:55 Not Minimalism 09:19 In A Big Kitchen 09:42 And The Clearing 10:03 The Order To Start 10:25 The Tray 10:48 What It Buys 11:11 The Answer 11:35 Where It Came From 11:53 Same Rules 12:16 Written Down 12:42 Closing