I’ve always described my style as "organized chaos." My desk isn’t pristine, but I know exactly where everything is. My living room may not pass for minimalist, but everything has its place. And yet, when it comes to food storage, I repeatedly let the clutter win.
On the rare occasion I steel myself to clear out my kitchen cabinets, I’m met with the same familiar shame: tins of tomatoes years past their expiry date, half-used packets lurking at the back of shelves, and panic-bought duplicates taking up valuable space. Determined to break the cycle, I turned to the Japanese art of the 5Ss — a ruthlessly efficient organizational method rooted in order and intention, and it might just be the best decision I ever made for my kitchen organization.
