In ancient Japan, kitchens were an integral part of the household, and indoor vegetable gardens were commonly incorporated into their design. These gardens, known as 'niwa,' were often located near a window or in a courtyard, allowing for ample sunlight. Japanese cooks grew a variety of vegetables, including daikon radishes, green onions, and leafy greens, in these indoor gardens. The fresh produce from the garden added flavor and nutritional value to traditional Japanese dishes, such as sushi and stir-fries.
