{"id":4493,"date":"2020-05-21T18:46:33","date_gmt":"2020-05-21T09:46:33","guid":{"rendered":"https:\/\/azuregns.com\/year\/?page_id=4493"},"modified":"2020-05-21T19:15:27","modified_gmt":"2020-05-21T10:15:27","slug":"%e6%88%91%e3%81%8c%e5%ae%b6%e3%81%ae%e5%9c%9f%e7%94%a8%e3%81%ae%e4%b8%91%e3%81%ae%e6%97%a5","status":"publish","type":"page","link":"https:\/\/azuregns.com\/year\/?page_id=4493","title":{"rendered":"\u6211\u304c\u5bb6\u306e\u571f\u7528\u306e\u4e11\u306e\u65e5"},"content":{"rendered":"

Wagaya no Doyo-no-ushi-no-hi;<\/span>
\nOur Dog Day of Summer Experience<\/span><\/p>\n

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Eel restaurants are crowded with customers eating eel on Doyo-no-ushi-no-hi every year. Eel for takeout is also available. The price of Japanese eel has been rising so high that ordinary people do not eat it very often. However, we enjoy a small luxury on a special eel day, Doyo-no-ushi-no-hi. Unagi-no-kabayaki is an eel split and grilled with rich teriyaki sauce (mixture of soy sauce, sugar, sweet sake and sake). Nice smell of sweet and salty grilled eel spreads around the streets and it stimulates our appetite.<\/p>\n

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When we eat eel at home, we usually buy prepared eel at fish shops or grocery stores. There are special stalls of unagi-no-kabayaki at the supermarket on Doyo-no-ushi-no-hi. Unagi-no-kabayaki for Doyo-no-ushi-no-hi is enthusiastically advertised in the fliers of supermarkets every year.\u3000When Doyo-no-ushi-no-hi is drawing near, the insides of the stores are decorated with eel-shaped ornaments, paper lanterns and posters to increase customers\u2019 eagerness to buy.<\/p>\n

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Ameyoko in Ueno, Taito Ward of Tokyo is a busy shopping street with a lot of grocery stores and clothing stores. Ameyoko is always crowded with both local people and tourists from domestic and overseas areas. We enjoy walking along Ameyoko full of vigor several times a year. When I went to Ameyoko a few days before Doyo-no-ushi-no-hi, many unagi-no-kabayaki were sold at low prices. Judging from the price, these eels were imported ones. The origin of Ameyoko is a black market opened on a field, which was burned by air raids, soon after World War ll. In those days, American products were sold, and there were also a lot of candy stores. Ameyoko represents Ameya Yokocho (an Ame store alley). There are two theories for the origin of the name \u201cAme\u201d. Some say \u201cAme\u201d is from \u201cAmerica\u201d, others think it comes from the Japanese word for candy, \u201came\u201d.<\/p>\n

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In the Kanto district, the hard heads of eels are cut off first, and bodies are split on the back sides. Different from in the Kansai district, eels are steamed before they are grilled. In the Kansai district, eels are split on the stomach sides, and they are grilled with the head attached.Eels are often grilled on a skewer. One unagi-no-kabayaki of a Japanese eel costs around 3000 yen. Imported eels are less expensive. Grilled eel is usually sold with a small pack of special teriyaki sauce. People put special teriyaki sauce on unagi-no-kabayaki and microwave it.<\/p>\n

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Unagi-no-kabayaki and special teriyaki sauce for unagi on rice in a bowl is called unagi-domburi. Una-chazuke is lighter than unagi-domburi. Una-chazuke is a rice bowl dish of unagi-no-kabayaki with toppings like mitsuba (Japanese honewort), negi (Japanese leek), oba (green perilla), nori (dried laver or seaweed) or wasabi (Japanese horseradish) in tea or stock. Kinshi-tamago (egg fried and cut thin like golden thread) is also sometimes added. Unagi-makizushi is a kind of sushi containing strips of unagi-no-kabayaki and fried beaten egg in the center, rice seasoned with special teriyaki sauce for unagi and rolled with a sheet of nori.<\/p>\n

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My favorite way to eat eel is hitsu-mabushi, eel dishes whose birthplace is Nagoya City, Aichi Prefecture. The rice, with thin-cuts of unagi-no-kabayaki on it, is served in hitsu (a rice tub). We usually enjoy hitsu-mabushi in three ways. At first, we put it in a rice bowl and eat it without adding anything. Next, we eat it with toppings like nori, negi, mitsuba or wasabi. At last we pour some tea or stock into the rice bowl of hitsu-mabushi.<\/p>\n

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Eel grilled without any sauce on an open fire is called unagi-no-shirayaki. Salt, soy sauce or pon-zu (soy sauce with citrus juice) goes well with shirayaki. A small amount of grated wasabi or ginger brings out more original flavor of eel. The cooking method of shirayaki is very simple, therefore the quality and freshness of eel are very important to make delicious shirayaki. As a low-carbohydrate diet is popular nowadays, shirayaki is eaten more than unagi-no-kabayaki grilled with special sauce containing a lot of sugar. I like shirayaki very much and eat it at various famous eel restaurants.<\/p>\n

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\u201cUmaki\u201d, a rolled omelet with unagi-no-kabayaki in the center, is also popular. Umaki often served with daikon-oroshi (grated daikon radish) and haji-kami (pickled ginger root). Methods of seasoning and baking vary from restaurant to restaurant. Umaki is a perfect dish for me because I love both eel and eggs.<\/p>\n

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Eel liver is also very popular as a health food. It is rich in vitamin A and E; therefore it is good for the eyes and keeps the skin beautiful. Kimo-yaki is the eel liver skewered and grilled with the special teriyaki sauce like unagi-no-kabayaki. If fresh and high-quality liver is not used, it can be bitter and smells peculiarly. Moreover, it does not look delicious, therefore, some favor it and others not. When I was a small child, my mother often bought kimo-yaki for my sister and me for our eyes. Those days, many natural eels were caught with a fishing rod, and the fishhook was sometimes left in the eel liver, therefore we had to be careful when we ate kimo-yaki.<\/p>\n

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People often eat kimo-sui (clear eel organ soup) with unagi-domburi. Kimo-sui goes well with fatty eel. \u201cKimo\u201d literally means liver but actually liver is not included. Kimo-sui is clear soup containing boiled organs of eels such as stomach, kidney and bowel with mitsuba on top. Instant kimo-sui is sold for family use. This consists of boiled eel organ, powdery seasoning, and dried mitsuba and fu (traditional Japanese food made from wheat gluten).<\/p>\n

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Hone-sembei is a type of snack which is eel bone fried in deep oil at a low temperature for a long time and seasoned with some salt. It looks a little strange, but it is actually a crispy delicious snack going well with beer. It is also good for children because of a lot of calcium and vitamins. The product of fried eel bones was produced to utilize a huge amount of eel bones most of which used to be disposed and now this is one of the specialties in Shizuoka Prefecture. Some eel restaurants serve fried eel bone to customers to eat while they are waiting for what they ordered.<\/p>\n

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1999\u5e74\uff08\u5e73\u621011\u5e74\uff09\u798f\u5ca1\u770c\u4e45\u7559\u7c73\u5e02\u306e\u548c\u98df\u5e97\u306e\u9bc9\u306e\u5de3\u3078\u5bb6\u65cf\u3067\u884c\u304d\u307e\u3057\u305f\u3002\u9bc9\u6599\u7406\u304c\u6709\u540d\u306a\u304a\u5e97\u3067\u3059\u304c\u3001\u9b8e\u3001\u9ba0\uff08\u306f\u3084\uff09\u3001\u7530\u87ba\uff08\u305f\u306b\u3057\uff09\u3001\u5ddd\u6d77\u8001\u306e\u6599\u7406\u3082\u3042\u308a\u307e\u3059\u3002\u73cd\u3057\u3044\u5929\u7136\u9c3b\u3082\u305d\u306e\u65e5\u306f\u98df\u3079\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3057\u305f\u3002\u990a\u6b96\u306e\u9c3b\u306b\u6bd4\u3079\u3066\u8eab\u304c\u7de0\u307e\u308a\u3001\u8102\u304c\u5c11\u306a\u304b\u3063\u305f\u3067\u3059\u3002<\/p>\n

In 1999 (Heisei 11th yr), my family and I went to Koi-no-su, a Japanese restaurant, in Kurume City, Fukuoka Prefecture. This restaurant is famous for carp dishes. They also serve dishes of a sweet fish, a dace, a pond snail, and a river shrimp. On that day, we could have rare natural eel. It was firmer and lighter than cultivated eel.<\/p>\n

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There are many restaurants which serve good eel dishes in Yanagawa City of Fukuoka Prefecture.
\nMotoyoshi-ya was established in 1615 (Genna 1st yr), and it was the first restaurant which served seiro-mushi. They put unagi-no-kabayaki and kinshi-tamago on rice seasoned with special sauce in seiro (a bamboo woven basket for steaming food) and steam it twice. Wakamatsu-ya, established in the era of Ansei (1854-1860), is one of the most famous eel restaurants in Yanagawa City. This restaurant is also famous for unagi-no-seiro-mushi with kinshi-tamago on top. The fragrant eel grilled with a long-kept secret sauce was superb.<\/p>\n

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We go back and forth between Tokyo and the Kansai area in our daily life. We need to bring a lot of belongings especially materials for work and our computers, and our dogs usually come with us; therefore, we hardly travel by public transportation but drive our car by ourselves. Hamanako (Lake Hamana) Service Area is one of the service areas and parking areas on the expressway where we sometimes take a rest during our driving. It commands a panoramic view of Lake Hamana which is famous for eel farming. The lake is rich in groundwater, and juvenile eels once swam upstream into the lake. Moreover, silkworm chrysalises were easy to get for feeding eels around the lake, the climate was mild all the year round and it was a good location to transport. For these reasons, Lake Hamana had developed since 1900 (Meiji 33rd yr) and became one of the most famous eel farming lakes in Japan.<\/p>\n

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Stopping by a service area or a parking area is above all a delight for us during a long drive. We often eat eel at Hamanako Service Area. They served us good eel cuisine at more affordable prices than other eel restaurants, but recently the prices have increased because eels themselves are very expensive. Our favorite restaurant which was used to be specialize in eel now has various menus besides them. Reasonable unagi-donburi for take-out and vacuum-packed unagi-no-kabayaki and unagi-no-shirayaki are also sold in the service area.<\/p>\n

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\u6210\u7530\u5c71\u65b0\u52dd\u5bfa\u53c2\u62dd\u3067\u306e\u697d\u3057\u307f\u306f\u5468\u8fba\u306b60\u8ed2\u307b\u3069\u3072\u3057\u3081\u304f\u9c3b\u5c4b\u3067\u306e\u98df\u4e8b\u3067\u3059\u3002\u5e97\u982d\u3067\u306f\u898b\u4e8b\u306a\u6280\u3067\u9c3b\u3092\u3055\u3070\u304f\u59ff\u3092\u898b\u308b\u3053\u3068\u3082\u3067\u304d\u307e\u3059\u30022010\u5e74\uff08\u5e73\u621022\u5e74\uff09\u306b\u304a\u5bfa\u306e\u7dcf\u9580\u8107\u306b\u3042\u308b\u99ff\u6cb3\u5c4b\u3067\u7f8e\u5473\u3057\u3044\u9c3b\u3092\u9802\u304d\u307e\u3057\u305f\u3002\u99ff\u6cb3\u5c4b\u306f\u5143\u306f\u6c5f\u6238\u6642\u4ee3\u5275\u696d\u306e\u65c5\u9928\u3067\u3001\u6570\u3042\u308b\u9c3b\u5c4b\u306e\u4e2d\u3067\u30823\u672c\u306e\u6307\u306b\u5165\u308b\u3068\u8a00\u308f\u308c\u308b\u4eba\u6c17\u5e97\u3067\u3059\u3002\u9577\u5dde\u5099\u9577\u70ad\u3067\u713c\u3044\u305f\u9c3b\u306f\u5916\u306f\u30ab\u30e9\u30c3\u3068\u3001\u4e2d\u306f\u30b8\u30e5\u30fc\u30b7\u30fc\u3067\u3057\u305f\u3002\u5973\u5c06\u3055\u3093\u3068\u304a\u8a71\u3092\u3059\u308b\u3068\u3001\u62b1\u3063\u3053\u3057\u3066\u3044\u308b\u304a\u5b6b\u3055\u3093\u306f\u5927\u4e8b\u306a\u8de1\u7d99\u304e\u3060\u3068\u5b09\u3057\u305d\u3046\u306b\u304a\u3063\u3057\u3083\u3063\u3066\u3044\u307e\u3057\u305f\u3002<\/p>\n

A meal at one of as many as 60 eel restaurants is pleasure when we visit Naritasan Sinshoji Temple. We also can enjoy seeing a wonderful technique of a professional eel grader. In 2010 (Heisei 22nd yr), I had a delicious eel at Suruga-ya next to the grand gate of the temple. Suruga-ya was originally an inn in the Edo period (1603-1868) and is said to be one of the best three among many inn restaurants. Fire of Choshu binchotan (a high-grade charcoal) makes the outside of eel crispy and the inside juicy. The owner happily told me that her grandson, a young boy in her arms was a cherished successor of the restaurant.<\/p>\n

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2015\u5e74\uff08\u5e73\u621027\u5e74\uff09\u306e\u571f\u7528\u306e\u4e11\u306e\u65e5\u306e\u9c3b\u306f\u3001\u6771\u4eac\u90fd\u5343\u4ee3\u7530\u533a\u795e\u7530\u672b\u5e83\u753a\u306b\u3042\u308b\u4e45\u4fdd\u7530\u3067\u3044\u305f\u3060\u304d\u307e\u3057\u305f\u30021897\u5e74\uff08\u660e\u6cbb30\u5e74\uff09\u5275\u696d\u306e\u9c3b\u306e\u540d\u5e97\u3067\u3059\u3002\u5ddd\u9b5a\u306e\u5378\u554f\u5c4b\u3067\u3082\u3042\u308b\u305f\u3081\u3001\u6bd4\u8f03\u7684\u304a\u624b\u9803\u4fa1\u683c\u3067\u3001\u7d76\u54c1\u306e\u9c3b\u3092\u51fa\u3057\u3066\u304f\u308c\u307e\u3059\u3002\u809d\u713c\u306b\u306f\u30011\u4e32\u306b2\uff0c3\u5339\u5206\u306e\u65b0\u9bae\u306a\u809d\u304c\u4f7f\u308f\u308c\u3066\u3044\u3066\u3001\u4eca\u307e\u3067\u98df\u3079\u305f\u809d\u713c\u306e\u4e2d\u3067\u6700\u9ad8\u3067\u3057\u305f\u3002\u9c3b\u4ee5\u5916\u306b\u3001\u3069\u3058\u3087\u3046\u306e\u67f3\u5ddd\u934b\u3084\u9bc9\u306e\u3042\u3089\u3044\u3082\u6ce8\u6587\u3057\u307e\u3057\u305f\u3002\u79c1\u306f\u5ddd\u9b5a\u306f\u82e6\u624b\u3067\u3059\u304c\u3001\u592b\u3082\u606f\u5b50\u3082\u597d\u304d\u306a\u306e\u3067\u559c\u3093\u3067\u98df\u3079\u3066\u3044\u307e\u3057\u305f\u3002<\/p>\n

In 2015 (Heisei 27th), we enjoyed eel of Doyo-no-ushi-no-hi at Kubota in Kanda-suehiro-cho Chiyoda\u3000of Tokyo. Kubota is a highly reputed eel restaurant that has been loved since 1897 (Meiji 30th yr). It is also a wholesaler of freshwater fish; therefore, they offer superb eel dishes at rather lower prices. Kimo-yaki containing fresh liver of 2 or 3 eels was the best I have ever had. Besides eel dishes, we ordered dojo-no-yanagawanabe (loaches cooked with beaten egg) and koi-no-arai (slices of half boiled carp rinsed in cold water). I was not a big fan of freshwater fish, but my husband and son delightfully ate their favorite dishes.<\/p>\n

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\u3068\u3052\u306c\u304d\u5730\u8535\u5c0a\u306e\u53c2\u9053\u3067\u3001\u4e2d\u5c71\u9053\uff08\u6c5f\u6238\u6642\u4ee3\u306e\u4e3b\u8981\u306a\u4e94\u8857\u9053\u306e\uff11\u3064\uff09\u306e\u4e00\u90e8\u3060\u3063\u305f\u5de3\u9d28\u5730\u8535\u901a\u308a\u5546\u5e97\u8857\u306b\u98df\u5802\u3092\u4f75\u8a2d\u3057\u305f\u6709\u540d\u306a\u9c3b\u5e97\u306e\u306b\u3057\u3080\u3089\u304c\u3042\u308a\u307e\u3059\u3002\u3053\u306e\u5546\u5e97\u8857\u306f\u5e74\u914d\u306e\u4eba\u306b\u4eba\u6c17\u304c\u3042\u308a\u3001\u306b\u3057\u3080\u3089\u306e\u5e97\u5185\u3082\u79c1\u3068\u540c\u5e74\u4ee3\u306e\u304a\u5ba2\u69d8\u304c\u591a\u304b\u3063\u305f\u3067\u3059\u3002\u3053\u3061\u3089\u306e\u304a\u5e97\u306e\u540d\u7269\u306e\u4e00\u3064\u306f\u516b\u76ee\u9c3b\u306e\u304a\u6599\u7406\u3067\u3059\u304c\u3001\u5473\u306b\u5c11\u3057\u30af\u30bb\u304c\u3042\u308b\u306e\u3067\u3001\u592b\u3068\u79c1\u306f\u666e\u901a\u306e\u9c3b\u6599\u7406\u306b\u3057\u307e\u3057\u305f\u3002\u3068\u3066\u3082\u7f8e\u5473\u3057\u3044\u9c3b\u91cd\u3001\u767d\u713c\u304d\u3001\u809d\u5438\u3044\u3092\u9802\u304d\u307e\u3057\u305f\u3002<\/p>\n

There is a famous eel store and restaurant, Nishimura, along Sugamo Jizo-dori Shopping Street, which is the approach of Togenuki-Jizo-son: a part of the Nakasendo (one of the five major highways in the Edo period). This shopping street is popular among elderly people and many of the customers in Nishimura were in the same generation as mine. Yatsume-unagi (lamprey eel) dishes are among this restaurant\u2019s specialties, but it has a bit of a strong taste, therefore my husband and I chose ordinary eel dishes. We had great Una-ju (Unagi-no-kabayaki on rice in a square box), shirayaki and kimo-sui.<\/p>\n

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\u6771\u6d77\u9053\u65e7\u9053\u306e\u9022\u5742\u95a2\u6240\u8de1\u304b\u3089\u3059\u3050\u306e\u3068\u3053\u308d\u306b\u9022\u5742\u5c71\u304b\u306d\u3088\u304c\u3042\u308a\u307e\u3059\u30021872\u5e74\uff08\u660e\u6cbb5\u5e74\uff09\u5275\u696d\u306e\u9c3b\u306e\u540d\u5e97\u3067\u3001800\u576a\u306e\u6b74\u53f2\u3092\u611f\u3058\u3055\u305b\u308b\u5ead\u5712\u3092\u81e8\u3080\u304a\u5ea7\u6577\u3067\u3001\u7d76\u54c1\u306e\u56fd\u7523\u9c3b\u3092\u9802\u304f\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002\u79c1\u306f2019\u5e74\u306e\u79cb\u306b\u6ecb\u8cc0\u770c\u3067\u304a\u4ed5\u4e8b\u306e\u969b\u306b\u3001\u672c\u5e97\u306e\u304a\u5411\u3048\u306b\u3042\u308b\u652f\u5e97\u306e\u30ec\u30b9\u30c8\u30e9\u30f3\u3067\u3001\u3053\u306e\u304a\u5e97\u306e\u540d\u7269\u306e\u304d\u3093\u3057\u4e3c\u3092\u9802\u304d\u307e\u3057\u305f\u3002\u9c3b\u4e3c\u306e\u4e0a\u306b\u5375\u30923\u500b\u4f7f\u3063\u305f\u30d5\u30ef\u30d5\u30ef\u306e\u3060\u3057\u5dfb\u304d\u7389\u5b50\u304c\u3001\u3082\u306e\u51c4\u3044\u5b58\u5728\u611f\u3092\u653e\u3063\u3066\u3044\u307e\u3057\u305f\u3002\u3060\u3057\u5dfb\u304d\u7389\u5b50\u3082\u9c3b\u3082\u5927\u597d\u7269\u306e\u79c1\u306b\u306f\u6700\u5f37\u306e\u7d44\u307f\u5408\u308f\u305b\u3067\u3057\u305f\u3002\u304b\u306d\u3088\u3067\u306e\u663c\u98df\u5f8c\u306b\u3057\u3066\u8eca\u3067\u7d0430\u5206\u306e\u6bd4\u53e1\u5c71\u5ef6\u66a6\u5bfa\u306b\u5411\u3044\u307e\u3057\u305f\u3002<\/p>\n

There is Osaka Kaneyo located right near the site where Osaka-no-seki (the check point of Osaka) once stood along the ancient Tokaido Road (the ancient Eastern Road). It is a famous eel restaurant established in 1872 (Meiji 5th yr), where exquisite natural eel dishes are served in zashiki (a Japanese-style sitting room) facing an 800-tsubo (about 2,645 square meters) traditional Japanese garden. In autumn of 2019 (Reiwa 1st yr), I went to Shiga Prefecture for business and dropped in the branch restaurant across the street from Kaneyo. I had Kaneyo\u2019s specialty, kinshi-don: a quite surprising unagi-donburi with dashi-maki (a Japanese style fluffy omelet) made from 3 eggs on top. Both dashi-maki and grilled eel are my favorite; therefore this was the perfect combination for me. After lunch in Kaneyo, I visited Hiei-zan Temple which was 30 minutes away by car.<\/p>\n

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\u9c3b\u3001\u7a74\u5b50\u3001\u9c67\u306a\u3069\u7d30\u9577\u3044\u9b5a\u304c\u82e6\u624b\u306a\u4eba\u304c\u3044\u307e\u3059\u3002\u6700\u8fd1\u306f\u3001\u305d\u3093\u306a\u4eba\u306e\u305f\u3081\u306e\u300c\u9c3b\u3082\u3069\u304d\u300d\u307e\u305f\u306f\u300c\u306a\u3093\u3061\u3083\u3063\u3066\u9c3b\u300d\u306e\u84b2\u713c\u304d\u3092\u98df\u6599\u54c1\u5e97\u3084\u30b9\u30fc\u30d1\u30fc\u30de\u30fc\u30b1\u30c3\u30c8\u3067\u898b\u304b\u3051\u308b\u3088\u3046\u306b\u306a\u308a\u307e\u3057\u305f\u3002\u4e0a\u8a18\u306e\u5199\u771f\u306e\u5168\u3066\u306e\u98df\u6750\u306f\u9c3b\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u7cbe\u9032\u6599\u7406\u306e\u5834\u5408\u3001\u8c46\u8150\u306e\u3059\u308a\u8eab\u3092\u6d77\u82d4\u306b\u8f09\u305b\u3066\u3001\u9c3b\u306e\u5f62\u306b\u3057\u3066\u30bf\u30ec\u3092\u4ed8\u3051\u3066\u713c\u304d\u307e\u3059\u3002\u9b5a\u306e\u3059\u308a\u8eab\u3092\u4f7f\u3063\u305f\u3082\u306e\u3084\u3001\u79cb\u5200\u9b5a\u3084\u9c2f\u3082\u9c3b\u306e\u84b2\u713c\u304d\u306e\u4ee3\u7528\u54c1\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n

Some don\u2019t like a long fish such as a eel, a conger and a pike conger. Recently, \u201cUnagi-modoki\u201d or \u201cNanchatte-unagi\u201d (fake unagi-no-kabayaki) are sold in groceries and supermarkets for such people. The food in the photos above are not made from eels. In case of Shojin-ryori (Buddhist-style vegetarian meal), the fake unagi-no-kabayaki is made from mashed tofu on a nori sheet in the shape of unagi-no-kayabaki and grilled with the special teriyaki sauce. Finely ground fish is also used for the fake unagi-no-kabayaki and sanma (a saurie) and iwashi (a sardine) can also be substitutes for eels.<\/p>\n

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\u571f\u7528\u306e\u6642\u671f\u306e\u8706\u306f\u571f\u7528\u8706\u3068\u547c\u3070\u308c\u307e\u3059\u3002\u571f\u7528\u306e\u4e11\u306e\u65e5\u306b\u3001\u9c3b\u3068\u5171\u306b\u304a\u5473\u564c\u6c41\u306b\u5165\u308c\u3066\u98df\u3079\u3089\u308c\u307e\u3059\u3002\u6c5f\u6238\u6642\u4ee3\uff081603-1868\uff09\u304b\u3089\u3057\u3058\u307f\u306f\u8cb4\u91cd\u306a\u6804\u990a\u6e90\u3068\u3057\u3066\u5eb6\u6c11\u306b\u89aa\u3057\u307e\u308c\u3066\u3044\u307e\u3059\u3002\u8706\u306e\u65ec\u306f\u76db\u590f\u3067\u3001\u7279\u306b\u3053\u306e\u6642\u671f\u306e\u8706\u306f\u6804\u990a\u4fa1\u304c\u9ad8\u307e\u308a\u3001\u590f\u30d0\u30c6\u3084\u4e8c\u65e5\u9154\u3044\u89e3\u6d88\u306b\u52b9\u679c\u304c\u3042\u308a\u3001\u300c\u571f\u7528\u8706\u306f\u8179\u85ac\u300d\u3068\u8a00\u308f\u308c\u308b\u307b\u3069\u3067\u3059\u3002\u571f\u7528\u8706\u306f\u571f\u7528\u9c3b\u3084\u571f\u7528\u9905\u3068\u5171\u306b\u3001\u4ff3\u53e5\u306e\u590f\u306e\u5b63\u8a9e\u306b\u306a\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n

Shijimi clams in the Doyo season are called Doyo-shijimi. Miso-shiru (miso soup) of these clams is often served with eel on Doyo-no-ushi-no-hi. Shijimi clams have been popular among ordinary people as a valuable source of nutrients since the Edo period (1603-1868). Shijimis in season, midsummer have a high nutritional value and an effect on summer heat fatigue and a hangover, therefore, people describe \u201cDoyo-shijimi as \u201cstomach medicine\u201d. Doyo-shijimi along with Doyo-unagi and Doyo-mochi is a summer season word for haiku (a very short form of Japanese poetry in 3 lines of 5-7-5, only 17 syllables).<\/p>\n

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\u571f\u7528\u306e\u4e11\u306e\u65e5\u306b\u306f\u9c3b\u3060\u3051\u3067\u306a\u304f\u571f\u7528\u9905\u3068\u547c\u3070\u308c\u308b\u548c\u83d3\u5b50\u3092\u98df\u3079\u307e\u3059\u3002\u305d\u306e\u6b74\u53f2\u306f\u53e4\u304f\u3001\u6c5f\u6238\u6642\u4ee3\u4ee5\u524d\u3088\u308a\u98df\u3079\u3089\u308c\u3066\u3044\u305f\u3088\u3046\u3067\u3059\u3002\u571f\u7528\u9905\u306f\u5730\u65b9\u306b\u3088\u308a\u3055\u307e\u3056\u307e\u306a\u7a2e\u985e\u304c\u3042\u308a\u307e\u3059\u3002\u304a\u9905\u3092\u9921\u3067\u5305\u3093\u3060\u300c\u3042\u3093\u3053\u308d\u3082\u3061\u300d\u304c\u591a\u3044\u3088\u3046\u3067\u3059\u3002\u4f0a\u52e2\u306e\u8d64\u798f\u304c\u6700\u3082\u6709\u540d\u306a\u3042\u3093\u3053\u308d\u9905\u306e\u3072\u3068\u3064\u3067\u3059\u3002\u300c\u304a\u306f\u304e\u300d\u3092\u571f\u7528\u9905\u3068\u3057\u3066\u98df\u3079\u308b\u5730\u65b9\u3082\u3042\u308a\u3001\u3053\u3057\u9921\u3068\u3064\u3076\u9921\u304c\u3042\u308a\u307e\u3059\u3002<\/p>\n

We eat Doyo-mochi (Japanese rice cake for Doyo-no-ushi-no-hi) as well as eel on Doyo-no-ushi-no-hi. It has a long history: people started to eat Doyo-mochi before the Edo era. Doyo-mochi varies from region to region. One of the most popular Doyo-mochi is mochi (a rice cake) covered with anko (or an) (sweetened bean-paste). There are mainly two types anko, koshi-an (strained sweetened bean-paste) and tsubu-an (roughly mashed sweetened bean-paste).<\/p>\n

(\u300c\u571f\u7528\u306e\u4e11\u306e\u65e5<\/a>\u300d\u306b\u623b\u308a\u307e\u3059\u3002)
\n(Back to \u201cThe Dog Days of Summer<\/a>\u201d.)<\/p>\n

 <\/p>\n

Copyright (C) Azure Global Network Services. All Rights Reserved.<\/p>\n

 <\/p>\n

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 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Wagaya no Doyo-no-ushi-no-hi; Our Dog Day of Summer Experience \u6bce\u5e74\u571f\u7528\u306e\u4e11\u306e\u65e5\u306b\u306f\u3001\u9c3b\u5c4b\u306f\u304a\u5ba2\u3055\u3093\u3067\u6df7\u96d1\u3057\u307e\u3059\u3002\u30c6\u30a4\u30af\u30a2\u30a6\u30c8\u3082\u7528\u610f\u3055\u308c\u3066\u3044\u307e\u3059\u3002\u56fd\u7523\u9c3b\u306f\u5e74\u3005 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3007,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4493","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/pages\/4493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4493"}],"version-history":[{"count":7,"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/pages\/4493\/revisions"}],"predecessor-version":[{"id":4531,"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/pages\/4493\/revisions\/4531"}],"up":[{"embeddable":true,"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=\/wp\/v2\/pages\/3007"}],"wp:attachment":[{"href":"https:\/\/azuregns.com\/year\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}