"These are the beds," smiled the Japanese cousin. "My brother Takeshi has a foreign bed in his room; but my father does not like them, or foreign clothes, or foreign food, or anything foreign. He says the Japanese things are best for the Japanese. But he is very old-fashioned." "Japanese style looks nicer," said Asako, thinking how big and vulgar a bedstead would appear in that clean emptiness and how awkwardly its iron legs would trample on the straw matting; "but isn't it draughty and uncomfortable?" "I like the foreign beds best," said Sadako; "my brother has let me try his. It is very soft." So in this country of Asako's fathers, a bedstead was lent for trial as though it had been some fascinating novelty, a bicycle or a piano. The kitchen appealed most to the visitor. It was the only room to her mind which had any individuality of its own. It was large, dark and high, full of servant-girls scuttering about like little mice, who bowed and then fled when the two ladies came in. The stoves for boiling the rice interested Asako, round iron receptacles like coppers, each resting on a brick fireplace. Everything was explained to her: the high dressers hung with unfamiliar implements in white metal and white wood: the brightly labelled casks of _saké_ and _shoyu_ (sauce) waiting in the darkness like the deputation of a friendly society in its insignia of office: the silent jars of tea, greenish in colour and ticketed with strange characters, the names of the respective tea-gardens: the iron kettle hanging on gibbet chains from the top of the ceiling over a charcoal fire sunk in the floor; the tasteful design of the commonest earthenware bowl: the little board and chopper for slicing the raw fish: the clean white rice-tubs with their brass bindings polished and shining: the odd shape and entirely Japanese character which distinguished the most ordinary things, and gave to the short squat knives a romantic air and to the broad wooden spoons a suggestion of witchcraft: finally, the little shrine to the Kitchen God, perched on a shelf close to the ceiling, looking like the façade of a doll's temple, and decorated with brass vases, dry grasses, and strips of white paper. The wide kitchen was impregnated with a smell already familiar to Asako's nose, one of the most typical odours of Japan, the smell of native cooking, humid, acrid and heavy like the smell of wood smoke from damp logs, with a sour and rotten flavour to it contributed by a kind of pickled horse-radish called _Daikon_ or the Great Root, dear to the Japanese palate.