And here is how.
Marie Kondo is a crusader of the cleaning kind. The diminutive Japanese author and organisational consultant sparked somewhat of a frenzy with the release of her book The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing. Now, thanks to the emergence of a Netflix series which sees Kondo help American families cleanse their homes of unnecessary things, she’s a bonafide therapist of sorts. In fact, Kondo’s KonMari methods have proven so inspiring, she has been named as one of TIME Magazine’s 100 Most Influential People.
Of all the rooms in a house, it’s often kitchens where Kondo’s magic is most required. Typically home to overflowing spice racks. out-of-control Tupperware collections, and the odd wilting vegetable or two, kitchens no doubt fill Kondo with delight and dread in equal supply. But you don’t need to organise a Kondo visit of your own in order to keep your kitchen clean, for the guru has revealed her top tips (and personal preferences) for her own kitchen in a recent article on Bon Appetit.
View this post on InstagramI am looking forward to chiming in the New Year with those closest to my heart. 💛
Keep an eye on that spice rack
“I don’t have 100 spices, no,” says Kondo, as a way of keeping on top of an overflowing spice situation. “In Japan, you don’t use many spices,” she explains. “You’d much rather use liquid condiments, such as soy sauce, sake, and mirin, so those are all kept in jars. I only have five types of spices in my kitchen. Black pepper, salts, cumin powder, turmeric.”
Watch out for expiry dates
Make sure you’re aware of anything and everything in your pantry and fridge, and you’ll be able to avoid hanging on to food that’s out-of-date. A regular tidy will also ensure your kitchen is free from such items, something so many people don’t do says Kondo. “The most horrifying thing I’ve seen in a client’s kitchen was canned food that had expired 40 years ago. That was a surprise for me,” she says.
Keep your containers consistent
Those with particularly strong interests in being organised will be delighted by Kondo’s suggestion to use the same brand of containers for cohesion. “I use Noda Horo’s white porcelain containers with bamboo lids, which are popular in Japan. It makes it looks much neater and easier to keep track.” She also has a trick for keeping control of plastic container collections. “I always encourage my clients to keep the box part and the lids separate. The lids you can store standing upright, but the boxes should be stacked together. This way, you can maximise your storage space.”
View this post on InstagramWishing you health and longevity in 2019! 🎉🍊#mikan
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Throw away takeaway freebies
What do most people have too many items of? For Kondo it’s the little treats you receive with your takeaway of choice. “Most people have too [much] disposable plastic cutlery,” she says. “What you get when you get delivery food, and packets of sauces. So many of them.” Looks like it’s time to say goodbye to those soy sauce fish that have been living in your cutlery drawer.
Interestingly, the only time Kondo seems to make an exception to her own rules is when it comes to donabe pots, an obvious point of weakness for the cleaning guru. “The kitchen tool that sparks the most joy for me is my donabe. I have three. Each has a different purpose, making miso soup or making rice.”
Three donabes? They must be sparking a lot of joy.
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