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 single place. It was still few steps short of a kitchen. In the early stage of Shoinzukuri style, instead of the kitchen being a room inside the "omoya" (母屋) or the main building, it was connected by a corridor and existed inside one of many sub-buildings. However, it did have a "kamado", a "irori", a well, and a "sunokoyuka" in the same room. In the Edo period (1603 to 1868), "daidokoro" came to mean "kitchen" and became an integrated part of the house. It was, however, more common to call it "katte" (勝手) which is used to mean the "back