Mojito local tropical ingredients: lime, sugarcane juice, and mint. Lime juice on its own would have significantly prevented scurvy and dysentery, and tafia/rum was soon added as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was the original combination of these ingredients. Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail's origin. Guarapo, the sugar cane juice often used
Japanese kitchen door." The pantry room was called "ozenntate" (御膳立). Upper class houses were well stocked and extremely large by today's standard. The country house of Tokugawa Mitsukuni, known as a gourmet of Edo period, had kitchen spaces at least 34 "jyou" or about 53 square metres. This is more than one-third of the entire house and does not include the sake storage room or the pantry. Some kitchens had running water by having bamboo shafts connected to the water source extend into the kitchen; users of less well equipped kitchens fetched water from a common well. A separate kitchen within the