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Livingetc published five kitchen-storage principles drawn from Japanese design and practices, including decluttering before buying organizers, choosing containers for their function and limiting counter items. The report presents these as practical ideas for organizing a kitchen, not as a universal description of Japanese homes or a measured claim about results.
Livingetc has published five kitchen-storage lessons drawn from Japanese design and practices, recommending that households declutter before adding organizers, assign containers clear functions and keep only selected items on counters. The report frames the ideas as ways to make kitchens easier to use and less visually crowded, rather than presenting them as rules followed by all Japanese households.
The first lesson is to remove what is unnecessary before adding storage. Interior designer Yoko Kloeden advises starting with one shelf and asking what each item is for. That approach may reveal unused or duplicate objects before a household spends money on racks, bins or other organizers. The report recommends seasonal cabinet clear-outs, though it does not provide evidence comparing their results with other organizing methods.
The next two lessons focus on matching containers to their contents and to everyday routines. Kloeden describes using paulownia, or kiri, boxes for dried goods and tea, and choosing clear plastic when visibility is the main need. She also recommends transferring frequently used ingredients into vessels that are easy to open, citing ceramic jars for salt and sugar and a lidded rice pot designed to release steam. These are examples from the report, not requirements for safe or suitable food storage in every kitchen.
The remaining principles are to choose cookware that can also serve food, and to be selective about counter displays. The report describes an object with multiple uses as “ichibutsu tayō”: a vessel might store leftovers, reheat them and go to the table. For counters, Kloeden says an item should be both used daily and visually suited to being left out. Together, the five ideas favor purposeful storage and fewer unnecessary objects over adding more equipment.
Practical Ways to Reduce Kitchen Clutter
The advice addresses a common organizing problem: buying storage products can add to clutter if the underlying issue is too many items or poorly chosen containers. Beginning with a shelf-by-shelf review offers a low-cost first step, while assigning containers specific jobs can make ingredients and tools easier to find during cooking.
Combining cookware with serving pieces may also reduce the number of dishes used, according to Kloeden’s explanation. That is a design rationale, not a quantified promise of less washing or saved space. The broader takeaway is to plan storage around how a kitchen is used: daily cooking needs, the contents being stored and the available counter area.
Japanese wooden storage containers
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How the Five Principles Fit Together
Livingetc’s report attributes its recommendations primarily to London-based interior designer Yoko Kloeden, whose studio combines Japanese aesthetics with natural materials. It also cites Tasuku Ogino, executive vice president of Nakagawa, on the visual contrast created by keeping selected objects out and putting other items away. The source presents these perspectives as design guidance.
The five lessons form a sequence: first review possessions; then select storage according to what it needs to do; keep frequently reached-for ingredients accessible; choose items that can serve more than one purpose; and edit what remains on display. The report also mentions the Japanese 5S method as another possible approach to clearing clutter, but does not explain or evaluate that method in detail.
“Before you add storage, take one shelf and ask what each thing on it is for.”
— Yoko Kloeden, interior designer, as quoted by Livingetc
Limits of the Storage Advice
The report does not establish that these practices are common across Japanese kitchens, nor does it compare them with other organizing systems. Its guidance is based on comments from design professionals and examples of household objects. It also provides no data on costs, time saved, food freshness or how much space a household might gain.
Container suitability depends on the food, storage conditions and product instructions. The report’s examples should not be read as a substitute for food-safety guidance. It is also unclear when the article was published, as the supplied source material gives no publication date.
Applying the Ideas at Home
Readers can put the advice into practice by choosing one shelf or counter area, removing items they do not use and deciding what needs to remain accessible. Before buying a container, consider its contents, whether visibility matters and whether its opening and cleaning fit the household’s routine. For items stored on the counter, apply the report’s test: frequent use and a deliberate place in the room’s appearance.
Livingetc’s report does not announce a follow-up study or further development. Any results will depend on each kitchen’s layout and habits; the next step is an individual review rather than a scheduled event.
Key Questions
What are the five Japanese-inspired kitchen storage lessons?
Declutter before adding storage, choose containers for their function, give frequently used ingredients and tools easy-to-open vessels, use cookware that can also serve food, and leave out only items that are both frequently used and suited to the counter.
Should I buy organizers before sorting my kitchen?
The report recommends sorting first. Review a shelf and decide what each item is for before buying more storage, since organizers may not solve clutter caused by unused or duplicate belongings.
What does the report say about kitchen containers?
It advises matching containers to their job. For example, clear containers make contents visible, while Kloeden cites paulownia boxes for dried goods and tea and easy-to-open jars for frequently used ingredients.
What should stay on the kitchen counter?
According to Kloeden’s advice in Livingetc, an item should be used daily and have a considered appearance to earn a place on the counter. The report gives condiment jars and a utensil holder as examples.
Are these rules followed in every Japanese kitchen?
The source does not establish that. It presents recommendations from design professionals as Japanese-inspired lessons for readers, not as a survey or comprehensive account of household practices in Japan.
Source: rss
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