Grilled Eel for “Doyo-no-ushinohi”

July 22, 2010 - Culture, Food & Drink - Tagged: Ceremony, Sushi - no comments

Four days to “doyo-no-ushinohi”, a day to eat eel in Japan.

“Doyo-no-ushinohi” are based on the Wu Xing and different in each year.

The custom began in the 18th century. An eel restaurant in a slump asked advice from a doctor and inventor, Hiraga Gennai. He got idea from a popular belief that “eating something that has ‘u’ in its name helps to increase stamina and beat the summer heat,” and he advised the restaurant to post a sign said “Ushinohi Today.” With the famous doctor’s recommendation, the restaurant gained plenty of customers.

On the “doyo-no-ushinohi,” we usually eat “unajyu” or “unadon,” which are grilled eel with soy sauce-base sauce on rice.

“Unajyu”

"nh824" some rights reserved. flickr

You may have had unagi (eel) at sushi restaurant. The taste is similar to those eel on rice dishes although sushi is served at room temperature while eel on rice dishes are served hot.

“Unagi Sushi”