1. Italy
In Italy, you might be surprised to see fresh eggs sitting on a kitchen counter rather than tucked into a fridge. That’s because eggs there aren’t washed like they are in the U.S., so they retain their natural protective coating that helps keep bacteria out. It’s a small difference, but it means Italians can keep eggs at room temperature without worry. Many locals believe unrefrigerated eggs actually taste better in pasta and baked goods shares KSAT.
You’ll also notice their kitchens often rely more on fresh ingredients bought daily. Instead of stockpiling groceries like many Americans do, Italians tend to shop frequently for what they need. That means things like eggs, fruits, and even some cheeses don’t sit around long enough to require refrigeration. It’s all part of a slower, more intentional way of living and eating says Business Insider.
2. France
France is all about enjoying food at its best, and that means letting some things breathe a little. Butter, for example, is commonly left out so it spreads easily and keeps its creamy flavor intact. Many households simply use a butter dish with a lid and go through it quickly enough that spoilage isn’t an issue. It might sound risky to an American, but to a French cook, it’s just practical says Food & Wine.
You’ll also find that many cheeses are stored at room temperature for short periods, especially soft varieties meant to be eaten soon. Refrigeration, they argue, dulls the flavor and alters the texture. So if you’re served cheese at a French dinner party, don’t be shocked if it’s been resting comfortably on the counter. It’s not unsafe—it’s cultural adds WSJ.
3. Japan
In Japan, soy sauce is one of those kitchen staples that rarely sees the inside of a fridge. Even though American bottles often suggest refrigeration after opening, Japanese households tend to keep it at room temperature. Because of its high salt content, soy sauce resists spoilage and holds up just fine in a cabinet. It also keeps the flavor more balanced when used in cooking.
Another item that’s often left out is bread. Instead of storing loaves in the fridge where they can dry out or go stale faster, many people in Japan keep their bread in a cool pantry. It’s typically consumed within a few days, so there’s no need for long-term preservation. Their small kitchens and frequent shopping habits help make this possible.
4. Mexico
In many Mexican households, it’s totally normal to see tomatoes, onions, and avocados stored out in the open. Refrigerating these ingredients can change their taste and texture, so people prefer to keep them in baskets or bowls until they’re ready to cook. It’s especially important for avocados, which ripen better on the counter. Once ripe, they might get tossed into the fridge to pause the process, but not before.
Tortillas are another big one. While Americans often refrigerate them after opening, many Mexican families keep them in a covered container at room temp. Fresh tortillas are usually eaten quickly, and refrigeration can make them stiff. It’s a matter of both tradition and practicality.
5. Germany
In Germany, it’s not unusual for hard cheeses and cured meats to be left out during the day. Many families will keep a spread of these items on the counter during meals and put them back in the fridge only at the end of the day. Some even use traditional ceramic or wooden cheese boxes that help regulate temperature and moisture naturally. It’s a nod to older practices that still work.
You’ll also find that eggs are often unrefrigerated in stores and homes alike. That’s because, like in much of Europe, eggs aren’t washed after collection. This allows them to retain their protective coating, keeping bacteria out and freshness in. It’s another example of how different food handling laws shape habits.
6. India
In India, refrigeration isn’t always available, especially in rural areas, so many traditional practices revolve around shelf-stable foods. For example, ghee (clarified butter) is a staple that’s almost never refrigerated. It can sit on a shelf for weeks without going bad, thanks to the way it’s made. The same goes for pickles, which are heavily spiced and fermented, making them safe to store at room temperature.
You’ll also see a lot of grains and legumes kept in large containers on open shelves. These items are used often and don’t require cooling. Spices are another major part of the kitchen and are stored in small tins or jars near the stove for easy access. The whole setup is designed for efficiency and longevity without modern refrigeration.
7. Spain
In Spain, cured meats like jamón ibérico are almost sacred—and definitely not kept in the fridge. These meats are cured over months or even years and are meant to be enjoyed at room temperature, where their complex flavors really shine. Keeping them cold would ruin the experience. Most families just hang the meat on a hook or store it in a special holder with a cloth draped over it.
Even tomatoes and garlic are usually left out on the counter. These ingredients are staples in many dishes and are used frequently, so there’s little concern about spoilage. Plus, letting tomatoes ripen naturally without refrigeration gives them more flavor. Spanish kitchens reflect a rhythm of cooking and eating that’s all about freshness and daily preparation.
8. China
Soy sauce and vinegar in China are stored in the pantry, not the fridge, just like in Japan. These condiments are made to last and have been part of Chinese cooking for centuries without refrigeration. Their high salt and acid content makes them self-preserving. Oyster sauce and hoisin are often stored the same way, especially if they’re used up quickly.
You’ll also see tofu sold in non-refrigerated containers at many markets. It’s often kept in brine or vacuum-sealed and used within a few days. Locals are simply used to buying fresh and cooking soon after. It’s all part of a culinary system that values speed, freshness, and practicality.
9. Greece
In Greece, olive oil is a pantry essential, not something you stash in the fridge. Refrigerating it can make it cloudy and even solidify it, which isn’t ideal when you’re drizzling it over a fresh salad or tossing it into a warm dish. Greeks typically store it in dark glass bottles or metal tins in cool cabinets. It stays fresh for months that way.
Feta cheese is another one that sometimes skips the fridge, at least for a little while. Traditionally, it’s stored in brine and kept in a cool part of the kitchen. Some homes have special clay pots or containers for just that purpose. The method has worked for generations without spoilage.
10. Thailand
Coconut milk and curry pastes are frequently kept at room temperature in Thai kitchens. Many of these items come canned or jarred and don’t need to be refrigerated until opened. Even after opening, if used quickly, they might just be stored in a covered container for a few days. With the frequent use of these ingredients, refrigeration isn’t always necessary.
Rice is also kept out and often pre-cooked and stored in a rice cooker, ready to be used throughout the day. Thai meals are usually prepared fresh, so leftovers don’t hang around for long. It’s a lifestyle that naturally limits the need for refrigeration. The humid climate might seem like a challenge, but locals have adapted their cooking to suit it.
11. Brazil
In Brazil, fruits like bananas, papayas, and mangoes are commonly left out to ripen on the counter. Refrigerating them too early can mess with their texture and flavor. Markets are often visited multiple times a week, so there’s no rush to extend shelf life. The result is a more flavorful bite when these tropical fruits are finally eaten.
Another interesting item is butter. Some Brazilian households leave it out in covered dishes to keep it soft and spreadable. The trick is to only leave out what you’ll use in a few days. It’s a habit that prioritizes ease over rigid storage rules.
12. Morocco
In Moroccan kitchens, preserved lemons are a flavor powerhouse—and they’re stored right on the counter. These lemons are cured in salt and their own juices, creating an environment where bacteria can’t grow. They’re used in tagines, salads, and sauces, and the longer they sit, the better they get. No fridge needed.
Bread is another staple that’s often kept in cloth bags or baskets. It’s eaten with almost every meal and made fresh daily. Since it’s gone so quickly, there’s no real need for refrigeration. It’s all part of the rhythm of Moroccan home cooking.
13. South Korea
In South Korea, kimchi is famously fermented and traditionally stored in large clay pots buried underground—definitely not in a fridge. Today, many people use dedicated kimchi refrigerators, but in rural areas or smaller homes, jars of kimchi still sit on countertops or in cool pantries. The fermentation process actually thrives at room temperature, especially during the initial stages.
Soy-based sauces, gochujang (fermented chili paste), and doenjang (fermented soybean paste) are also commonly stored at room temperature. These condiments are deeply aged and made to last without spoiling. They’re everyday ingredients, and leaving them out makes cooking quicker and more convenient. It’s a method rooted in centuries of tradition.