Eel is highly regarded in Japanese cuisine.
Today most eel comes from aquaculture centers.
It's eaten throughout the year but is especially popular in
the hot summer months as it provides stamina.
There is a custom of eating eel on a particular day in
late July, it's called Doyo-no Ushi-no-hi.


DOYO-NO USHI-NO-HI
      = the day for eating eel

Risshu is the first day of autumn according to the lunar calendar.
The 18 days before it are 'midsummer', the hottest part of the year.

The 12 animals of the zodiac that Japan adopted from China
were used to designate the days of the month, so one or two
ox days (ushi-no-hi) occur during the 'midsummer' (doyo) period
each year.

In 2007, it starts on the 20th of July and 'Ushi-no-hi' is
on the 30th of July, and the last day is on the 7th of August.

It's sliced and flattened out, when grilled with special
sweet barbecue sauce it's called Kabayaki.









It's often served over rice either in a bowl (called Una-don)
or in a lacquered box (called Una-jyu). 
The liver is also used in clear soup.









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