The Japanese kitchen

Scissors.  Our most important kitchen utensil is a pair of scissors -- EVERYthing is wrapped in plastic.  Seldom can you just chose your own vegetables -- it is all pre-wrapped.

Rice paddle.  Good for getting the rice out of the rice cooker.  The rice cooker also works well on barley.  The Japanese mix in a bit of barley (10%) to make the white rice healthier.  We use brown rice, but sometimes mix in barley, or make the barley by itself.  We have not found oatmeal yet.

Chopsticks.  Best to have your own so that the Chinese do not need to chop down so many trees.  When you buy a lunch at a convenience store (combini), or eat out, they want to give you disposable chopsticks.

Wooden spatula.  Two of our 3 pans are teflon, so the wooden spatula is good.

Combined microwave/oven/grill (toaster).  Since the kitchen is so small, this one appliance is supposed to do it all (and none of it very well).  I found a toaster oven at work that is doing a good job.  And sometimes we can find whole wheat bread.

"Garbage disposal".  Actually, where there would be a garbage disposal, you put a mesh bag.  Then every couple of days you throw away the mesh bag and put in a fresh one.

"Dishwasher".  Only the human kind.

Stove.  Two burners, gas, quite hot.  It also has a small broiler, labeled "fish".

Silverware.  We have an apartment that is considered suitable for 4 people, so we have 4 forks, 4 spoons, 4 plates, etc.