The Japanese kitchen has a long-standing tradition of incorporating a built-in indoor herb and spice garden. Japanese cuisine emphasizes the use of fresh and seasonal ingredients, including herbs and spices. The kitchen gardens were often located near a window or an opening to allow sunlight to reach the plants. Popular herbs and spices grown in these gardens included shiso, ginger, green onions, and wasabi. The Japanese believed that the proximity of the herbs and spices to the cooking area allowed for quick and easy access, enhancing the efficiency of meal preparation. Additionally, herbs and spices were used in traditional medicine and tea ceremonies, showcasing their cultural significance beyond culinary purposes. The integration of an indoor herb and spice garden in the Japanese kitchen exemplified their deep appreciation for nature and its role in their culinary and cultural traditions.
