Doyo no ushi no hi(土用の丑の日)
2010年07月27日
Yesiterday was “Doyo no ushi no hi”.
It is, according to Japan’s traditional calendar, the peak of hotness of summer before autumn comes.
Just as calendar indicates, it was scorching hot yesterday.
On this day the tradition says that people should eat unagi no kabayaki, grilled eel with tare (sweeten soy sauce), which is enjoyed on rice. Traditionally, people eat this dish on this day in order to take an enough nutrition with oily meat of eel and get hotness over.
Surely Japanese people are one of the nations who like eel mostly, and meat of eel really matches the taste of tare. which is also used for such delicasies as yakitori, goheimochi, and so on.
But the style that unagi is taken with tare doesn’t date back to so ancient times, but sprung in late Edo era, that is, about the latter half of 18th century. Until then, unagi was despised as only oily and untasty fish. Its golden era came with the invention of modern soy sauce, whose flavor is highly enhanced by wheat as an additional ingredinet, and it was late Edo era that the invention of modern soy sauce decisively set the style of Japanese dishes – sushi, tempura, udon, and unagi no kabayaki.
(Oda Mitsuo, the president of Asian-curd)
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