Storage is one of the essencial facilities of house. If a variety of storage in a house is insufficient, it is difficult to get at and uneconomic in space usage, we fail to organize and protect the things for maintaining orderly living routine. Storing itself, however, is not an essence of living, but one of inevitable spacial means in the ordinary house. Japanese way of living has been changed in seversal aspects during the past decades. Despite the shortage of the living space, as far as kitchen storage and spuce are concerned, numbers of new kitchen equipment and variety of food have been introduced. Therefore the storage of the space and the introduction of the equipments and foods have created a kind of chaos in the average kitchen space. By means of research and study on the existing stuation of actual kitchen storage, the author tried to cralify the basic principles which exist behind its usage ; storing principles of food materials influenced by several factors such as ; 1) Controled temperature (ex. egg, meat, butter, fish, etc., .. in refrigerator) 2) Weight (ex. soy sauce, sake in large sized bottle, rice, oil etc., ... under the sink) 3) Seasoning items (salt, sugar, accent... the place close to cooking apparatus) 4) Preserving temperature and shape (ex., vegitable and fruit... in refrigerator and/or under the sink) 5) Stain (potato... under the sink) 6) No definite position (dry food and canned food) The other group of storing objects were kitchen equipment like pan, bowl, kettle, knife, scale, rice cooker, toaster etc... Storing principles of these equipment were as following, 1) Frequency of use 2) Efficiency of handling equipments from the stand poin of economizing human energy 3) Size (ex. knife and fork were stored in drawer) 4) Energy out let (electric equipments were placed under the restricted area of the energy outlet) 5) Weight (heavy equipments were placed at low level storages)
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