Ancient Japanese kitchens were designed to be efficient and minimalist. They used charcoal stoves and clay pots for cooking and had storage areas for ingredients and utensils. While they didn't have pull-out pantries with pull-out trays and bins, they had cabinets and shelves to keep their food supplies organized. Japanese kitchens were known for their precision and attention to detail, with each dish prepared with utmost care and respect for the ingredients.
