The Japanese custom of eating eel to get
energy on the Midsummer Day of the Ox
(Doyo no Ushi no Hi)
July 23rd and August 4th 2022
Grilled eel has been popular since Edo period.
Kanto(Tokyo Kanto district) style eel is first
Grilled over charcoal, next steamed, then
glazed with the sauce, and grilled again.
Kansai(Osaka Kansai district) style eel just
grilled longer without steaming,so more crispy.
The grilled eel is usually served over rice, Unadon or Unaju.
Unaju is served in the special lacquer box.
Unadon is an eel bowl, served in the bowl.
Sansho pepper is Japanese prickly ash.
A soup called Kimosui is made with eel liver.
I visited Kazutomo located in Edogawa ward.
They don’t have official website.
They use farmed unagi from Kagoshima prefecture.
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