In another kitchen in a house in Imado, Tokio, a hood of sheet-iron was arranged to convey the smoke outside the building. This is probably a modern device (_fig. 169_).
[Fig. 169.--Kitchen range, with smoke-conductor.]
Fig. 169.--Kitchen range, with smoke-conductor.
In _fig. 170_ a sketch is given of a kitchen in Tokio in which the range was a closed affair made of stone, with a funnel at the end as in our stoves. I was told by the owner of this house that this kind of a stove had been in use in his family for three generations, at least. In this kitchen an area level with the ground is seen, in which stands the sink containing an invert rice-kettle. Beside the sink stands a huge water-jar, with water bucket and water-dipper conveniently near; above is a shelf up which are numerous buckets and tubs. On one of the posts hangs the usual bamboo rack for skewers, wooden spoons, spatulas, etc., and below it is a case for the meat and fish knives. On a bamboo pole a few towels hang, and also two large fishes' heads from which a thin soup is to be made. On a post near the mouth of the stove hangs a coarse wire sieve with which to sift the ashes for the little bits of unburnt charcoal, which are always frugally saved, and near by is a covered vessel to hold these cinders. The customary stone brazier for heating water for the tea stands near the stove.
_Fig. 171_ represents more clearly the form of this brazier, which is called a _shichirin._ It is a convenient and economical device for the cooking of small messes or for boiling water, charcoal being used for the purpose. Instead of bellows, a fan is used for kindling or quickening a fire. A short bamboo tube is also used through which the cook's lungs act as a bellows in performing a like service.
_Fig. 172_ gives a clearer view of the bamboo rack and the knife-case below, with which almost every kitchen is supplied. Often in public inns the kitchen opens on the street, where the cook may be seen conspicuously at work. In our country the chop-houses oftentimes have the grilling and stewing ostentatiously displayed in the same way, as an appetizing inducement to attract guests.
_Fig. 174_ gives a view of a common arrangement for the kitchen in the north of Japan, and in the country everywhere. Here the fireplace is in the centre of the room. A kettle is suspended over the fire by a chain, and other kettles are huddled around it to be heated. Overhead a rack hangs, from which fish and meat are suspended, and thus the smoke which ascends from the fire is utilized in curing them. Sometimes a large cushion of straw is suspended above the smoke, and little fish skewered with pointed sticks are thrust into this bunch of straw like pins in a pin-cushion.