Vital Cooking Appliances for the Busy Household Japanese home-cooking, from an international perspective, has an image of highly refined cuisine. In fact, cooking that much on a daily basis requires a great deal of time, so commercially available seasoning that can give a full flavor, packets of ready-cut vegetables, and frozen food are commonly used.
Prior to living in Japan, I had a rather hazy image of it as an exotic land with a sultry climate. Summer in Japan is indeed hot and humid, but unless you live on the southernmost subtropical islands of Okinawa, you will find that Japanese winters are very, very cold.
Welcome back to The Case for the Kominka. In this part, we’ll be going further into the many distinguishing features of old-fashioned Japanese houses, starting with some of their unique rooms.
In the last few parts, I talked about the Japanese countryside. Now, we’re going to start on the Kominka itself; something I’m just using for brevity, since the word more or less means a minka (a standalone house for ordinary people rather than a manor or some sort of communal mass-housing) that is old.
In the last part of this series, I introduced the Japanese countryside (in brief, or I would talk about it all day), and some of the arguments for living here. Hopefully, it got your attention.
It’s no secret (since I use it as an excuse every other article) that I’m not from the same environment as many of the people either reading or writing this. Japan’s population trends very heavily urban, and its foreign population especially so.