Eel Eating Day

Doyo means “the end of the season”,are the days which mark the 18 days before the beginning of each season in the lunar calendar and Ushi no Hi, literally means day of the ox, from of old Japanese believed that each part of the day follows the 12 animals of zodiac signs for designation cycles of time, They are Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Sheep, Monkey, Rooster, Dog and Pig, animals were used to represent certain text about “Doyo Ushi no Hi”(the Ox day of the hottest period).

Doyo no Ushi no Hi on July 20th as known as the hottest day of the year(temperature about 35-36°C and high humidity in summer),is a special mid-summer day dedicated to eating eels(Unagi, 鰻)because eels are very nutritious foods and can restore people’s vitality and then beat the summer heat, a great source of high quality protein, calcium, vitamin A, B1, B2, D, E, high in EPA (which lowers blood cholesterol) and DHA (sometimes called “brain food,” it is thought to enhance mental acumen), which is popular summertime fare. On Doyo ushi no hi, you will find eels sold at every supermarkets, the shopping arcade, restaurants, convenience stores and Long advertisement flags (nobori) are often around to promote sales. And then you can see a salesman or fishmonger with some freshly grilled eel for sale.

Kinds of Eel Dishes:

Kabayaki(蒲焼) - grilled eel on skewers and grilled with sweet soy sauce-base sauce (kabayaki sauce) before broiled on a grill.

Unagi-don orUnagi-donburi (鰻丼)- Bowl of rice topped with grilled eel.

Kimosui(肝吸い) - A small bowl of clear soup made from eel livers, often served as part of a set, whose vitamin D content is reputed to be good for the eyesight.

Uzaku(鰻ざく) - grilled eel with sliced cucumber in a sanbaizu (vinegar sauce) dressing.

Shirayaki(白焼き)- plain grilled eel without basting sauce for flavourings. This is usually eaten with a dip of plain soy sauce (shoyu) with wasabi.

Unagi Sushi(鰻寿司)- finger pieces of eel on rice sushi style.

Wasabi

Wasabi (山葵）is a root vegetable or above-ground root-like stem of this plant that is grated into a green paste. It is a strong, a fiery hot flavor which quickly dissipates within a few seconds and leave a lingering sweet taste, with no burning aftertaste in one’s mouth.

Wasabi can grow in the ground, but commonly it is cultivated in clean water running down the mountain valleys and the temperature must be mild (heat must be avoided).When the wasabi plant grows to nearly 20 inches tall, with green leaves on the head, the rhizome grows above the root and the plant is ready for harvesting.

Wasabi is most famous a staple condiment in Japanese cuisine. It is the light green paste that accompanies sashimi (raw seafood) ,sushi, noodle dishes, However, it is also used for many other Japanese dishes. Essentially, people dip sashimi (raw seafood) slices in a mixture of wasabi and soy sauce. Wasabi is said to be effective as an antidote to prevent food poisoning. That is one reason that wasabi is served with sushi and raw fish slices.

Many “wasabi” powder and paste products that is widely available in supermarkets and even some restaurants. Wasabi powders have to be mixed with water to contain only very little or no real wasabi at all and are made of colored horseradish instead. This is due to the fact that cultivation of real wasabi is relatively difficult and expensive.