An ancient Japanese kitchen, known as a daidokoro (台所), would typically contain several key items. Here are some of the essentials:
Kamado (かまど): A traditional stove made from clay, stones, and tiles. It was the centerpiece of the kitchen.
Ashikanae or Ashimarokanae (足釜): A nine- or ten-legged iron pot used for cooking.
Kakekanae or Kakemarokanae (懸釜): An iron pot that hung over the stove, used for boiling rice.
Yukikamado (行竈): A portable pot with a stove attached, allowing for cooking on the go.
Koshiki (橧 or 甑): A wooden basket placed on top of a pot to steam cook rice.
Nabe (堝 or 鍋): A clay or metal pot used for making stews and boiling water.
Sashinabe or Sasunabe (銚子, 刺名倍 or 佐志奈閇): A small pot with a long handle, used to warm sake.
Hiraka or Hotogi (瓫): A large clay pot used to boil water.
Bamboo utensils: Bamboo was a versatile material used for various kitchen tools, such as chopsticks, trays, and baskets.
These items reflect the simplicity and functionality of traditional Japanese kitchens
