As the Lunar New Year approaches, the traditional custom of “sweeping away the dust” takes center stage in Hong Kong households. To help residents transform cluttered culinary spaces into serene sanctuaries, Japanese organization experts recently shared transformative techniques on the Hong Kong Open TV program, Home Decluttering. By following the principles of “Danshari”—the art of refusal, disposal, and separation—homeowners can reclaim their kitchens, significantly increasing both functionality and aesthetic appeal ahead of the festive season.
The 70/30 Aesthetic Rule for Cabinets
Hideko Yamashita, the pioneer of the Danshari movement, emphasizes that a beautiful kitchen starts with visibility. For many, glass-fronted cabinets become a source of stress rather than style. Yamashita suggests a radical audit: remove every item and discard anything that is not used regularly. During the program, she demonstrated that roughly 60% of stored items are often unnecessary.
To achieve a professional, gallery-like look, Yamashita advocates for the 30% occupying rule. “If you divide your shelf space into ten parts, items should only occupy three,” she explains. Instead of high stacks, bowls should be placed individually, and cups should face upward for immediate use. This spatial ratio prevents the “buried item” syndrome, ensuring every piece of tableware is both accessible and a pleasure to view.
Rethinking Drawer Storage
A common mistake in kitchen organization is over-reliance on plastic dividers, which often become magnets for grime and small debris. Yamashita suggests a minimalist alternative: anti-slip mats.
- Custom Fit: Cut a standard anti-slip mat (available at $12 shops) to the exact dimensions of your drawer.
- Secure Placement: Use double-sided tape to fix the mat in place.
- Individual Spacing: Lay cutlery directly on the mat. The friction prevents items from sliding, eliminating the need for bulky plastic bins.
Optimizing High and Low Zones
Strategic placement is key to a smooth workflow. Yoko Kajigaya, an organization specialist, advises focusing on the “golden zone” of accessibility. For standard cabinets, frequently used items should be placed in the center of double-door units. If you have sliding doors, the most-used items belong at the extreme ends for quick access.
Conversely, lower floor cabinets—which require crouching—should be reserved for heavy or seasonal equipment. Stone pots, bread makers, and bulk beverage stocks are ideal candidates for these less accessible areas. For pantry staples like rice and foil, Kajigaya recommends using rolling carts tucked under shelving units. This creates a “buy-one-use-one” cycle, preventing the accumulation of expired stock.
The Psychology of a Shining Sink
Beyond organization, cleaning expert Junko Furugaki highlights the mental health benefits of a pristine sink. She recommends a simple but discipline-based routine: after washing dishes with standard detergent, use a dry cloth to buff the sink and faucet until they shine. Removing water spots and limescale immediately after use not only preserves the hardware but also provides a sense of daily accomplishment and calm.
By adopting these professional Japanese insights, the “Nin Yat Baat” cleaning ritual becomes more than a chore; it becomes a lifestyle upgrade. A decluttered kitchen reduces cooking fatigue and ensures that, as the New Year begins, the heart of the home is a space of clarity and joy.