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UNPLUGGED JAPAN

EXPLORE | Apr 7, 2023

An easy visit with gorgeous environs and an astonishingly productive history, Shodoshima is as worthy of attention as its world-famous art island neighbors.

CRAFT | Feb 1, 2023

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

TASTE | Apr 1, 2022

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

EXPLORE | Dec 7, 2021

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

CRAFT | Jun 19, 2022

An appliance that puts performance and quality over convenience.

STAY | Mar 15, 2020

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

SERIES | Mar 10, 2022

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.

TASTE | May 4, 2020

In Osaka, the masters of ma-konbu come from the Doi family and the company bearing their name: Konbu Doi.

CRAFT | Feb 10, 2022

An aesthetic that has an element of mystique to it, like a dream, of something not belonging to this world though it is entirely of this world.

TASTE | Feb 22, 2022

Of all the things to be admired about Japanese culture, food is an area of playful experimentation and audacious creativity.

CRAFT | Feb 10, 2020

Kungyokudo maintains tradition using only natural ingredients such as sandalwood, cinnamon, aloeswood, frankincense, and an assortment of wild plants.

CRAFT | Apr 15, 2020

Ancient methods find expression in modern cookware.

CRAFT | Mar 3, 2020

The farmer-artisans at BUAISOU are the latest heirs to a longstanding tradition.

CRAFT | Nov 3, 2021

“When I was a kid, I remember going into the forest with my dad and cutting down a tree. He mourned it with flowers.”

EXPLORE | Jan 10, 2020

For at least a thousand years, Kotohira-gu was the reason Japanese throughout the country made the pilgrimage to Shikoku island. It wasn’t for the udon.

TASTE | Oct 20, 2021

Udon, Japan’s heftiest noodle.

TASTE | Nov 1, 2019

The coffee produced by Glitch is no mistake. Their roasters visit local growers around the world, conducting meticulous data-collection on bean cultivation, appropriate storage conditions, and roasting and brewing methods.

Unplugged Japan Newsletter

Stay curious, be inspired, keep exploring

#beyondtheneonlights

Myoga (young ginger) is a Kochi prefectural specialty and an essential ingredient in the Japanese kitchen—especially in cold dishes. During Japan’s hot and humid summer days, cold foods provide much-needed relief, and a good dose of myoga can add lovely color, flavor, and nutrition to almost any meal. Photo repost from: @myoga.farm___ #unpluggedjapan #beyondtheneonlights #unpluggedmedia…
The Niyodo River in Kochi Prefecture is beloved for its extraordinarily clear water, affectionately known as “Niyodo Blue.” Fast-flowing through a steep course, the river naturally filters impurities, resulting in its stunning clarity. In fact, so pure is Niyodo River’s water that it has been recognized by Japan’s Ministry of Land, Infrastructure, Transport and Tourism…
Japanese gardens are renowned for their well-manicured beauty and thoughtful design. But there's more to their allure than what gardeners can control. The term "shakkei," or "borrowed scenery," refers to how existing features of an environment can enhance the aesthetic experience of a garden.  Several notable gardens masterfully incorporate the concept of borrowed scenery. In…
Shikoku's epic 88 temple pilgrimage is one of many ways the island can change you. Traditionally, the pilgrimage begins on the island's east side in Tokushima, proceeding clockwise in numerical order through Kochi, Ehime, and Kagawa prefectures. But it can be completed in several ways--on foot, by bicycle, by car--or in various sections over an…

@unpluggedjapan

Unplugged Japan Newsletter

Stay curious, be inspired, keep exploring

#beyondtheneonlights

Myoga (young ginger) is a Kochi prefectural specialty and an essential ingredient in the Japanese kitchen—especially in cold dishes. During Japan’s hot and humid summer days, cold foods provide much-needed relief, and a good dose of myoga can add lovely color, flavor, and nutrition to almost any meal. Photo repost from: @myoga.farm___ #unpluggedjapan #beyondtheneonlights #unpluggedmedia…
The Niyodo River in Kochi Prefecture is beloved for its extraordinarily clear water, affectionately known as “Niyodo Blue.” Fast-flowing through a steep course, the river naturally filters impurities, resulting in its stunning clarity. In fact, so pure is Niyodo River’s water that it has been recognized by Japan’s Ministry of Land, Infrastructure, Transport and Tourism…
Japanese gardens are renowned for their well-manicured beauty and thoughtful design. But there's more to their allure than what gardeners can control. The term "shakkei," or "borrowed scenery," refers to how existing features of an environment can enhance the aesthetic experience of a garden.  Several notable gardens masterfully incorporate the concept of borrowed scenery. In…
Shikoku's epic 88 temple pilgrimage is one of many ways the island can change you. Traditionally, the pilgrimage begins on the island's east side in Tokushima, proceeding clockwise in numerical order through Kochi, Ehime, and Kagawa prefectures. But it can be completed in several ways--on foot, by bicycle, by car--or in various sections over an…

@unpluggedjapan

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