In Japan, summer means one thing: Doyo no Ushi no Hi, the midsummer day to eat unagi (grilled eel) for stamina.
This year, I tried preparing supermarket unagi at home — and it turned out delicious and easy!
What Is “Doyo no Ushi no Hi”?
“Doyo” refers to the transitional period before a seasonal shift, and “Ushi” means “Day of the Ox” in the zodiac calendar.
On this day, eating foods that begin with "U" — like unagi — is believed to help beat the summer heat.
This custom dates back to the Edo period and is still widely practiced today.
Where I Got the Eel
I picked up pre-cooked grilled eel from a local Japanese supermarket.
It was vacuum-sealed and could be heated in the microwave — no need for special cooking skills!
Supermarket unagi is affordable, convenient, and surprisingly authentic.
How I Prepared It
- Heated the eel in the microwave
- Cut it into bite-sized pieces
- Placed it on hot steamed rice and poured over the sauce
- Added miso soup and pickles for a complete Japanese-style meal
The Bowl I Used – Available in Our Store
To serve this summer dish, I used a beautiful black yohen Shigaraki ware bowl.
Its subtle kiln transformation glaze and earthy presence enhanced both the look and feel of the meal.
Check out the bowl here:
Shigaraki-yaki Small Donburi Bowl – Black Yohen
Watch the Process – Instagram Reel
Curious how simple it is?
Here’s a short video showing the whole process from heating to plating:
Or watch directly here:
Instagram Reel: Supermarket Unagi
Final Thoughts
You don’t need to visit a fancy eel restaurant to enjoy Doyo no Ushi no Hi.
Even with supermarket eel and a bit of care, you can create a traditional Japanese summer meal at home — both delicious and meaningful.
We also offer beautifully crafted unaju-style boxes for a more traditional presentation.
If you'd like to try making a more formal version of the dish — perhaps for guests or a special occasion — take a look at the link below: