Compared to the much larger kitchens I am use to back in New Zealand, the Japanese kitchen provides many challenges and opportunities for innovation to maximise usable space.
My Japanese kitchen is tiny |
Another "feature" of an older Japanese kitchen is the bench top and basin area, The assigned preparation area is so small that the drying rack alone barely fits the "working area." To make matters worse a bench size of only 800 mm means that I will often strain my back during washing up. Japanese kitchens are not designed for 167 cm westerners.
Draft 1 and Draft 5 |
So drawing upon my primary school(elementary school) wood work skills, I began drafting ideas to build a bar/counter top. I allowed for a budget of 80000JPY (800 USD) based on the cost of a professionally made counter top that I could have bought from a local store.
The first draft was based solely on ground measurements and desired bench/bar heights.
The Final draft, possibly draft number 12, took into account everything from drinking glass dimensions, available wood sizes, mobility of modular construction, ergonomics, ease of cleaning and most importantly cost of materials.
Ready for service... almost |
The total bill for construction, wood, cutting fees, power drill, screws, brackets. from a budget of 800 USD was only 400USD, only half the cost of buying a pre-made bar at 800 USD and only half the size!
The bar now only needed a bit of stocking, waxing, cleaning. To be ready for service in time the AFL grand final.
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