UNPLUGGED JAPAN

Stories for all seasons

CRAFT | Feb 1, 2023

In Uji, one family’s esteemed reputation for pottery has lasted sixteen generations and counting.

SERIES | Apr 1, 2022

Food Focus Vol.2

The Best of The Best. Where do the Japanese go for the best seafood?

CRAFT | Apr 15, 2020

Waterless cooking--when ancient methods meet modern technology.

EXPLORE | Dec 7, 2021

Into the mists. Where a seemingly lost Japan can be found.

SERIES | Mar 10, 2022

Food Focus Vol.1

Japan’s sando supremacy

STAY | Jan 13, 2020

A chronicler of Japan’s vision for the future is found in the past

CRAFT | May 26, 2020

Copperware hand-hammered to perfect form in Niigata's copper kingdom.

STAY | Sep 22, 2020

A sanctuary of minimalist splendor and refined luxury in Japan’s far north.

STAY | Mar 15, 2020

All-out adventure and an ultra-luxe stay in Nagano’s pristine wilderness

SERIES

Japan without Borders

Food Focus

TREASURES OF JAPAN

CONTENTS


CRAFT


WELLNESS


TASTE


STAY


EXPLORE


ART

VIDEO

Travel enriches human life. Done well, it can sustain that which is precious and help protect that which is threatened. It is one of the solutions to Japan's modern dilemma...

Unplugged Japan Newsletter

Stay curious, be inspired, keep exploring

#beyondtheneonlights

In a lesser-known corner of Kyoto, along the tranquil Uji River, one family’s esteemed reputation for pottery has lasted sixteen generations and counting. The Matsubayashi family of @asahiyaki (Asahi ware) is one of Japan's great houses of pottery and tea ware. Sixteen generations on, Hosai Matsubayashi (Matsubayashi XVI) is the latest to stand on his…
Japan is a haven for art lovers, and Tokyo is a haven within a haven. Museums abound, exhibitions are constantly changing, and the experience of art itself is something that enjoys innovative experimentation within the city. Within Tokyo's massive urban sprawl, there exist quaint green spaces like the worthwhile @nezumuseum. The museum garden can be…
Kobujime is a culinary method commonly (but not exclusively) used for fish that extends the flavor and shelf-life of food, reducing waste. It originated in Toyama Prefecture long ago, and the term means kombu-cured. Toyama is famous for sushi and seafood (find out why in our Food Focus article, link in bio!), and kobujime--an ingenious…
The historic townscape of Hida Takayama covered in snow. This is Gifu's winter face. Season is everything. It is time itself, allowing the same places and spaces to reveal their different sides at different points in time. In Japan, seasonality reaches its peak cultural expression in the form of kaiseki, but the seasonal sites of…

@unpluggedjapan

Unplugged Japan Newsletter

Stay curious, be inspired, keep exploring

#beyondtheneonlights

In a lesser-known corner of Kyoto, along the tranquil Uji River, one family’s esteemed reputation for pottery has lasted sixteen generations and counting. The Matsubayashi family of @asahiyaki (Asahi ware) is one of Japan's great houses of pottery and tea ware. Sixteen generations on, Hosai Matsubayashi (Matsubayashi XVI) is the latest to stand on his…
Japan is a haven for art lovers, and Tokyo is a haven within a haven. Museums abound, exhibitions are constantly changing, and the experience of art itself is something that enjoys innovative experimentation within the city. Within Tokyo's massive urban sprawl, there exist quaint green spaces like the worthwhile @nezumuseum. The museum garden can be…
Kobujime is a culinary method commonly (but not exclusively) used for fish that extends the flavor and shelf-life of food, reducing waste. It originated in Toyama Prefecture long ago, and the term means kombu-cured. Toyama is famous for sushi and seafood (find out why in our Food Focus article, link in bio!), and kobujime--an ingenious…
The historic townscape of Hida Takayama covered in snow. This is Gifu's winter face. Season is everything. It is time itself, allowing the same places and spaces to reveal their different sides at different points in time. In Japan, seasonality reaches its peak cultural expression in the form of kaiseki, but the seasonal sites of…

@unpluggedjapan

UNPLUGGED JAPAN

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