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The art of slow travel through Japan
Why Kagawa Gets Udon, Art, and Scenery All Right
Kagawa is Japan’s smallest prefecture and, in some ways, its most attentive. From the udon…
The Japanese Fermentation That Makes Anko Without Sugar
Fermented anko uses rice koji to transform cooked azuki beans into something sweet without any…
Onigiri Fillings in Japan Explained by Someone Who Grew Up With Them
In Japan, an onigiri is not just a snack. It is a memory, a season,…
Kakuuchi Sake in Japan Still Survives in Old Tokyo
Kakuuchi is the practice of standing and drinking at a sake shop counter. In older…
Why the Shikoku Pilgrimage Always Starts in Tokushima
Tokushima is where the Shikoku pilgrimage begins and the island’s deepest valleys descend. What the…
Shikoku Is Japan’s Island for the Unhurried Traveler
Shikoku is Japan’s smallest main island, shaped for centuries by a walking pilgrimage. Four prefectures,…
The Japanese Aesthetic That Finds Beauty in Less
Three Japanese concepts, wabi-sabi, ma, and taru wo shiru, each find meaning in what is…
Wagashi in Japan Is a Way of Tasting the Seasons
Wagashi are more than sweets. They are Japan’s way of tasting the seasons. Each confection…
The Jun-Kissa Got Right What Modern Cafes Get Wrong
Before the café chains, before third-wave coffee, there was the jun-kissa. Dark interiors, jazz on…
Quiet Travel in Japan Is Not What You Think
Quiet travel is not about visiting fewer places. It is a different relationship with place…
