In ancient Japan, baking was a common practice, and kitchens were equipped with dedicated baking stations. The Japanese had a traditional clay oven called a kamado, which was used for baking bread, cakes, and other baked goods. The kamado was heated by burning wood or charcoal, and the dough was placed inside to bake. The Japanese also used other tools like rolling pins, sieves, and bamboo steamers to prepare and cook their baked goods. Baking in ancient Japan was not limited to wheat-based products; they also made various types of rice cakes, dumplings, and savory snacks. The ancient Japanese kitchen was a place of precision and artistry, where baking techniques were honed to perfection.
