Wallabi's Farm: The English Hototogisu Bakery and Farm Blog

Hello, my name is Sara. In 2005 my husband and I bought an old farmhouse in Okayama, borrowed a few fields and set to building ourselves a pleasant rural life. Now, several years on, we have fields a-plenty, what was until the end of 2012 a wheaty bread bakery and is now prepping to be a gluten-free space, and have incorporated our efforts into the Hototogisu Bakery and Farm. Welcome!

Friday, January 19, 2007

Continuing with the kitchen...

So, the kitchen is split-level, with the lower portion tiled, as seen in the previous post, and the higher portion made of wood. There is about 30 cm of hieght increase, making it an easy step up and yet leaving room for a layer of sand topped by a moisture barrier and airspace below the subfloor. We used wool insulation - much nicer to touch during installation than fiberglass.

Here the floor is nearly completed, and Shuzo is demonstrating the location of the woodstove. We have also installed a low wall to Shuzo's right and a taller wall to his left.

I don't have a picture of the finished product, but let me tell you - the new kitchen-dining room is fabulous! So cozy!! We cook on the woodstove almost daily and are back into baking now that the gas oven-range is installed. The next step we are considering for the kitchen is a bamboo ceiling to help hold the heat from the woodstove.