Eel is firmly reserved for the fish and chip shop in the UK, but it’s a fairly common feature of Japanese cuisine, particularly in summer. Eel is known as unagi in Japan, and Doyo no Ushi no Hi (土用の丑の日) is a tradition that sees people eat unagi to maintain their stamina in the hot weather. Celebrated on two days every summer, the custom originated in the Edo period (1603 – 1867), when eating food beginning with う(u) began to be seen as a remedy for intense heat and humidity. The jury’s out on whether this is the case, but unagi is nonetheless a highly nutritious food packed with protein, calcium and vitamins.
The story also goes that a friend of a struggling restaurant owner suggested creating and advertising Doyo no Ushi no Hi as a way to attract customers.
To celebrate , most people tend to eat dishes such as hitsumabushi, which are grilled unagi rice bowls.