In ancient Japan, kitchens were an essential part of the household, where food preparation and cooking were carried out. Glass-front cabinets with decorative mullions were not commonly used in ancient Japanese kitchens, as glass was a luxury material. Instead, kitchens were equipped with open shelves and storage areas made of wood or bamboo. The design of ancient Japanese kitchens focused on simplicity and functionality, with separate areas for food preparation, cooking, and storage. Japanese cuisine emphasized the use of fresh ingredients, and various cooking techniques such as grilling, steaming, and simmering were employed. The Japanese also valued the aesthetic aspect of food presentation, with attention to detail and seasonal decorations.
