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Alternatively, in terms of traditional Japanese area units, room area (and especially house floor area) is measured in terms of tsubo, where one tsubo is the area of two tatami mats (forming a square); formally 1 by 1 ken or about 3.306 m 2 (35.59 sq ft). Some common room sizes in the Nagoya region are:
The Japanese kitchen (Japanese: 台所, romanized: Daidokoro, lit. 'kitchen') is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado (かまど; lit. stove) [1] and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house. The term ...
An engawa (縁側/掾側) or en (縁) is an edging strip of non-tatami-matted flooring in Japanese architecture, usually wood or bamboo. The en may run around the rooms, on the outside of the building, in which case they resemble a porch or sunroom.
A traditional kamado in a Japanese museum The 18th century Merchant's kitchen, Stove boiler or kamado made of copper (Fukagawa Edo Museum) A kamado ( 竈 , 竃 or 灶 ) is a traditional Japanese wood - or charcoal -fueled cook stove .
Irori. An irori (囲炉裏, 居炉裏) is a traditional Japanese sunken hearth fired with charcoal. Used for heating the home and for cooking food, it is essentially a square, stone-lined pit in the floor, equipped with an adjustable pothook – called a jizaikagi (自在鉤) and generally consisting of an iron rod within a bamboo tube – used for raising or lowering a suspended pot or kettle ...
Characteristics of the shoin-zukuri development were the incorporation of square posts and washitsu floors, i.e. those completely covered with tatami [1]. The style takes its name from the shoin , a term that originally meant a study and a place for lectures on sutras in a temple, but which later came to mean just a drawing room or study.
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