Enjoying Unagi, A Summertime Delight

What is Unagi?

Unagi refers to eel, but for the Japanese, it is a special fish. While the most common cooking method for unagi involves skewering it on a grill and glazing it with a sweet soy-based sauce called “kabayaki,” it is a kind of Teriyaki cuisine but it seems to be relatively unknown overseas, unlike teriyaki chicken.

In Japan, much like sushi or ramen shops, it is often served in specialized unagi restaurants as one of the popular dishes. Due to its higher price, it is considered a special treat that cannot be enjoyed frequently.

Considering its overwhelming deliciousness and unique cooking method, I think it wouldn’t be surprising for it to become more mainstream even overseas.

History of Unagi Cuisine and Doyou Ushinohi(Day of the Ox)

Eel has been consumed for about 5,000 years, but it was during the latter half of the Edo period (1750 onwards) that it became popular to eat it grilled and seasoned with a sweet sauce, as it is done today.

In Japan, the changing seasons are referred to as “Doyou.” During the summer season, there is a tradition of counting the twelve days based on the twelve zodiac signs in the calendar. Among these days, the day known as “Ushinohi” (Date of the Ox), which falls within the doyou period, has a custom of eating eel. It is July 30th in This year.

Eel has long been regarded as a nourishing meal, and it is said that the tradition of eating eel on the Midsummer Day of the Ox was established during the Edo period with the aim of recovering from summer fatigue.

Popular Unagi Dishes

• Unadon:
  Unadon is a popular Japanese dish featuring grilled eel on steamed rice with a sweet and savory glaze. It’s garnished with green onions and served with pickles for a perfect balance of flavors.
• Unaju:
  Unaju is a premium version of Unadon, served in a Jubako box with a larger portion of eel at a higher price.
• Hitsumabushi (ひつまぶし):
  Hitsumabushi is a specialty from Nagoya, Japan, with grilled eel over rice. It’s enjoyed in three ways: as is, with added condiments, and turned into eel rice soup with flavorful dashi. An interactive dining experience.
  

These iconic eel dishes showcase the mastery of Japanese culinary techniques and the wonderful flavors of grilled eel.
Whether you prefer the simplicity of Unadon or the interactive nature of Hitsumabushi, both dishes are sure to delight your taste buds and provide a satisfying dining experience.

So let’s enjoy Unagi cuisine on Doyo Ushinohi to recover from summer fatigue!