Doyo Ushi no Hi: Celebrating Japan’s Eel Day in 2024

In 2024, Doyo Ushi no Hi, also known as the Day of the Ox, will fall on July 23. This traditional Japanese event is celebrated by eating unagi (eel), a practice believed to invigorate the body and provide stamina during the hottest days of summer.

What is Doyo Ushi no Hi?
Doyo Ushi no Hi is a special day that occurs during the doyo period, which is the 18-day period that precedes each of the four seasonal changes in Japan. The summer doyo period is particularly significant because it precedes the transition from summer to autumn, a time characterized by extreme heat and humidity. The “Ushi” or ox day is determined based on the ancient Chinese zodiac calendar, which assigns an animal to each day in a 12-day cycle.

The tradition of eating unagi
The custom of eating unagi at Doyo Ushi no Hi dates back to the Edo period (1603-1868). It is said that Hiraga Gennai, a famous pharmacologist and inventor, popularized the tradition. According to legend, a struggling unagi restaurant owner sought Gennai’s advice on how to boost sales during the hot summer months. Gennai suggested promoting eel consumption on Ox Day, capitalizing on the belief that eating nutrient-rich eel would help people withstand the summer heat. The strategy worked, and the tradition has continued ever since.

＊Hitsumabushi is a traditional Japanese dish from Nagoya, consisting of grilled eel (unagi) served over rice. It is unique because it is eaten in four different ways:

1. Initially, a portion of the eel and rice is eaten as is.
2. Next, another portion is enjoyed with condiments such as green onions, wasabi, and nori (seaweed).
3. The third portion is eaten with green tea or dashi broth poured over it, similar to ochazuke.
4. Finally, the last portion can be enjoyed in any of the previous three ways, according to personal preference.

Hitsumabushi offers a delightful and varied dining experience, showcasing the rich flavor of unagi in different styles.

Why unagi?
Unagi is highly prized for its rich flavor and nutritional benefits. It is an excellent source of protein, vitamins, and minerals, including vitamins A, B1, B2, D, and E. These nutrients are believed to help replenish energy and combat summer fatigue. Traditionally, unagi is prepared kabayaki-style, where the eel is filleted, skewered, dipped in a sweet soy-based sauce, and grilled to perfection.

Celebrating Doyo Ushi no Hi in 2024
In 2024, many Japanese homes and restaurants will celebrate Doyo Ushi no Hi by serving and enjoying unagi dishes. Popular unagi dishes include unagi don (grilled eel served over rice) and unaju (grilled eel served over rice in a lacquered box). Some regions of Japan have their own unique variations and preparations, reflecting local culinary traditions.

Where to enjoy unagi
During Doyo, many specialty unagi restaurants and even convenience stores throughout Japan offer unagi dishes. It’s a busy time for unagi chefs, who prepare the eel in a variety of delicious ways to meet the high demand. Some restaurants even offer special promotions and set menus to celebrate the occasion.

A day of culinary delights
Doyo Ushi no Hi is more than a tradition; it’s a culinary event that brings people together to enjoy a beloved dish while embracing Japan’s cultural heritage. Whether you are in Japan or elsewhere, enjoying unagi on this special day can be a unique and enriching experience.
As July 23, 2024 approaches, many in Japan will look forward to celebrating Doyo Ushi no Hi with delicious unagi. This centuries-old tradition not only provides a boost of energy to beat the summer heat, but also offers a taste of Japan’s rich cultural and culinary history. Whether you’re a local or a visitor, taking part in this celebration can give you a deeper appreciation of Japanese customs and cuisine.