The final touches have been added to my kitchen and basically I think that everything that is supposed to be in there is back. I have cooked three or four times, I have used the new dishwasher about that many times too. I hope you don't take this as a bragging post, but I am going to show you some of the details of the kitchen as it does seem to me that there are innovations that I have never seen in the States (though that may only be because none of the kitchens I've been in recently in the States have been brand new.)
The kitchen now has a full counter so that there is some workspace between the sink and the stove. Yeah! I was excited to find two electric outlets right there under the counter so that mixers and blenders and things can be used without running an extension cord along the floor as I used to do.
The counter is man-made marble whereas it used to be stainless steel. Actually I didn't know what was coming into my kitchen as we'd just given Mr. U a budget to work with and he ordered the kitchen. What surprised me was when the kitchen was delivered Mr. U was surprised to be working with the man-made stuff.
"Hmm. I thought it was going to be stainless steel again."
"Mr. U, if YOU don't know what is coming into my kitchen then who does?"
I'm pleasantly surprised by the white sterility though I have heard that one has to be careful of putting hot pans directly on the surface as it will discolor.
This is the first time in my adult life that I've had a dishwasher. Isn't this cute? Nothing like the size you see in the States and I have only ever worked with a dishwasher in my brother's home that was a pull out rack type. This one is like a drawer and made especially with small Japanese plates and chopsticks in mind.
Under the counters are all drawer storage instead of cupboard space. It seems to make it much easier to get things in and out and see things at a glance. All these nifty little boxes too for holding oil pots and ladles and even dishwasher detergent.
And look! There's a hidden drawer in there for holding thin items and until I can figure out a better system, it is holding my dish towels for now.
There is no such thing as a garbage disposal in Japan. Everyone is very careful about disposing cans in one place, burnables in another place and biodegradable (kitchen garbage) in another place. Many people have their own composting bins and very little waste gets into the sewer system.
Besides the top two drawer levels, there is also a row of drawers underneath for holding less used items and pot lids etc.
The top cupboards are nothing special... none of the fancy hydraulic shelves that are very popular in Japan these days... BUT! This morning I went to get something out of one of them and I find all of them LOCKED!!!
"We're going to have to call Mr. U to come and unstick our cupboard doors... I can't get them open!"
It turns out that they are earthquake proof and last Wednesday when our area of Japan had a rather strong earthquake (an old hard disk from an defunct computer was up on a bookshelf and fell off) the cupboard doors all performed beautifully and locked themselves so that items wouldn't fall out. Tetsu figured out how to unlock the doors without calling Mr. U for help.
Not really part of the kitchen, but Mr. U solved a problem that I was having with the cats getting into the kitchen and playing in the garbage etc. I had a wooden screen that served no purpose because the cats easily just pawed it to one side. Mr. U attached one side to the wall and put casters on it so that it can roll and fold back. Ha-ha! The cats are foiled!
No they aren't.
I found Chip in the kitchen a couple hours after this was installed. Being smaller and craftier than the other cats, she easily found a way to slip under the crack between the screen and the floor. I have now solved that problem by tacking on some plastic place mats to the bottom edge... just enough so that there is no space for Chip to crawl through.
So that's my new kitchen. It seems to me that there are things I haven't seen in American kitchens but I haven't worked in an American kitchen for so long I really don't know anymore. Anything different or is it all about the same?