Mouthing OffShould we Marie Kondo our kitchens? A home cook’s dilemma
- Andrew Sun thinks his kitchen and Kondo’s minimalism just aren’t compatible, and doesn’t want a fridge as empty as a movie hitman’s
- He absolutely will get around to using that block of shrimp paste at some point
This Marie Kondo person has become quite a sensation. In case you haven’t seen her Netflix show or read her book, The Life-Changing Magic Of Tidying Up, the Japanese author has made closet-cleaning cool.
The idea is to consider whether any of your possessions “spark joy”. If so, fold it neatly and return it to your wardrobe. If not, you give ceremonial thanks for its life, then part ways with it in the bin. It’s all quite Zen. Maybe that’s why I assumed everyone in Japan was like her. Somewhere in the country, there’s probably a Shinto shrine dedicated to clean underwear.
In the old days, we would just call Kondo a neat freak. Now, she’s a declutter specialist and media phenomenon.
You can’t deny it’s good to tidy up and organise oneself. An argument can be made that personal minimalism is a worthy eco-mandate and good for the environment. I suspect people connect with Kondo because we all feel a little guilty about excessive consumerism. We’ve all bought clothes we don’t wear and stuff we don’t need.
Over-shopping isn’t limited to our wardrobe. The pantry and fridge are also stocked with things whose gastronomic spark has faded longer than the expiration date. Go through any kitchen and you’ll be amazed at how much junk we own. Just count how many jars of sauces and condiments you rarely use.
I bet there’s a fermented bean curd you like in restaurants but never eat at home. Above that is a block of shrimp paste you don’t know what to do with. Let’s not forget the tube of anchovy paste suggested for an Italian recipe that you still haven’t tried.