In ancient Japan, kitchens were considered the heart of the home and were designed to be functional and efficient. Some ancient Japanese kitchens incorporated built-in indoor gardens and hydroponic systems to grow a variety of herbs, vegetables, and edible flowers. These gardens were carefully designed to optimize space and maximize plant growth. The hydroponic systems used in Japanese kitchens involved growing plants in nutrient-rich water, ensuring optimal growth and yield. This innovative approach to kitchen gardening allowed the ancient Japanese to have a constant supply of fresh ingredients for their culinary creations.
