In addition to sushi and tempura, unagi (freshwater eel) stands out as one of Japan's most beloved culinary delights. Visitors might not know that there are specific days in Japan when consuming eel is considered auspicious. This article will explore some distinctive Japanese eel dishes and customs.
Why Do Japanese People Indulge in Eels During Summer?
Eels can be relished throughout the year, but in Japan, they are particularly favored as a "stamina-boosting food" during the summer. The reason behind this lies in the fact that the high temperatures and humidity prevalent in Japan during the summer often lead to people experiencing fatigue. In order to get rid of this fatigue, many of them actively consume nutritious foods, of which eel offers an abundance. They contain protein, which aids in muscle development, as well as vitamin A, which enhances immunity. Moreover, they boast vitamins B1 and B2, known for their fatigue-relieving properties, along with vitamin E, which exhibits potent antioxidant effects. Additionally, eels provide a rich source of zinc, calcium, iron, and more! Hence, they have gained renown as an ingredient that helps individuals recover from summer fatigue.
What Is “Doyo No Ushi No Hi” (Midsummer Day of the Ox)?
Ancient people believed that malevolent spirits emerged during seasonal transitions and devised various customs to seek good health. Particularly during the summer Doyo period, when heat and humidity made illnesses more prevalent, people started safeguarding themselves by consuming nourishing food. In the Edo period (1603-1869), the trend of indulging in eel on the summer Doyo no Ushi no Hi gained immense popularity and has endured as a tradition to this day. Notably, in the year 2023, there will be only one summer Doyo no Ushi no Hi, occurring on July 30.
Typical Japanese Eel Dishes
Eels are enjoyed in various countries across the globe, but they are often smoked or stewed, which differs from Japanese eel dishes. Here are some favored eel dishes in Japan.
・Kabayaki
A dish wherein unagi, anago (conger eel), and other slender fish are meticulously prepared by removing the bones, skewering them, and grilling them with a sweet and salty soy sauce-based "tare" glaze. When relishing this delicacy, the skewers are often removed for ease of consumption. The charcoal grilling infuses a captivating smoky aroma that enhances its already delectable taste. It's worth noting that the preparation process for unagi for kabayaki differs between the Kanto and Kansai regions. In Tokyo, the eel is opened from the back, threaded onto bamboo skewers, steamed, and then expertly grilled while being basted in sauce. The steaming process removes excess fat, ensuring a moist and tender texture. On the other hand, in the Kansai region, the eel is opened from the belly, pierced with metal skewers, and slowly grilled. The longer grilling time imparts a delightfully crispy texture to the eel.
Hitsumabushi, a renowned specialty of Nagoya, showcases a delightful combination of rice served in a "hitsu" rice container with delectable strips of unagi kabayaki on top. Those trying Hitsumabushi can enjoy the dish in three different ways. First, they should divide the rice into four equal portions using a rice scoop. They can enjoy the first portion in its pure form, directly in a bowl. For the second serving, they can adorn it with an array of condiments such as chopped green onion, wasabi, seaweed, and more. This accentuates the rich flavor of the eel and gives it a refreshing taste. The third serving incorporates these condiments along with a drizzle of "dashi" (Japanese soup stock). Finally, the fourth serving can be enjoyed according to personal preference.
Three Tokyo Restaurants for Exceptional Unagi Delights
Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch (Suehirocho)
To complement the meal, the restaurant offers an extensive selection of wines and sake carefully curated by a sommelier who has a Wine Expert Excellence qualification, which ensures that guests can properly immerse themselves in the delightful marriage of eel and alcohol.
Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch
Closed: None
Average price: [Dinner] 5,000 JPY / [Lunch] 4,000 JPY
Access: 1 minute walk from Exit 4 of Suehirocho Station. 5 minutes walk from Exit 6 of Yushima Station. 7 minutes walk from Electric Town Exit of Akihabara Station
Address: 1F, VORT Suehirocho II, 6-14-3, Sotokanda, Chiyoda-ku, Tokyo Map
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Unagi Fujita Shirokanedai Branch (Shirokanedai)
Unagi Fujita Shirokanedai Branch is the Tokyo branch of a longstanding unagi restaurant, with four generations of culinary heritage in Hamamatsu City, Shizuoka Prefecture, a renowned eel-producing region. Eels sourced from Lake Hamana, Shizuoka Prefecture, are given a unique treatment. They undergo a week-long swim in well water extracted from approximately 115 meters underground, imparting a refreshing quality devoid of any distinct odor. This makes this restaurant an ideal choice for those new to the eel dining experience. The eel is then grilled over binchotan charcoal, releasing a tantalizing aroma that heightens the authentic eel taste.
When dining here, customers should sample the refined flavors of Unaju (eel on rice in a lacquer box). Rank: YAMA (3,800 JPY), featuring a delicately sweet sauce, or indulge in the succulent richness of the Shirayaki (lightly broiled without any seasoning) (3,100 JPY), which allows them to savor the unique flavor and sweetness of the eel's fat directly.
Unagi Fujita Shirokanedai Branch
Closed: Monday
Average price: [Dinner] 6,000 JPY / [Lunch] 3,000 JPY
Access: 5 minutes walk from Exit 1 of Shirokanedai Station on Tokyo Metro Namboku Line or Municipal Subway Mita Line.
Address: 3F, IGAX Bldg., 4-19-21, Shirokanedai, Minato-ku, Tokyo Map
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Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location (Ginza)
Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location
Closed: Irregular
Average price: [Dinner] 5,000 JPY / [Lunch] 3,000 JPY
Access: 5-minute walk from Tokyo Metro Ginza Station/ 9-minute walk from JR Yurakucho Station
Address: 11F, Ginza Mitsukoshi, 4-6-16, Ginza, Chuo-ku, Tokyo Map
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