Tokyo Celebrates Summer With Their Annual Eel Day

by Jessica Festa on

While many Westerners picture watermelon, daiquiris and ice cream when they think of summer, Tokyo gets excited for their traditional treat, broiled eel. In fact, they even have a special day to commemorate the dish, Unagi no Hi, also known as Midsummer Day of the Ox, or Eel Day.

The annual event, which takes place every year at the end of July, took place on Friday, July 27. Apparently, the high content of oil in the animal’s flesh can provide locals with enough energy to get them through the remaining hot summer days. On the holiday, locals will head to their favorite restaurant serving eel to order the dish.

According to CNNGo, a bucket of live eels is traditionally kept under the floorboards of the restaurant, until ordered by a patron. Then, the animal is sliced into filets and pierced with bamboo skewers. From there, they are lightly grilled over charcoal before being steamed to soften the meat and release the oils. Finally, the eel is placed back on the charcoals to broil some more while basting. This method is known as kabayaki, and has been employed since Tokyo was called Edo.

Unfortunately, Tokyo’s neighborhoods are changing, as are people’s tastes. Not only that, but the decrease in eel supplies and the rising price of the dish make this once common meal an occasional splurge. For your next trip, you may want to consider visiting Tokyo to taste the tradition before it’s too late.

[Image via Alpha]

Real Fishermen–Carpe Diem

by Iva Skoch on

Neil’s post about goulash reminded me of another controversial Czech specialty – fried carp. Don’t make that disgusted face! Carp can actually taste good, if prepared properly.

Europe has a fascinating history of fish farming, or aquaculture, dating back to the Middle Ages. Historically, monasteries were the centers of the nascent fishing “industry,” and many ponds were created to feed members of the Church.

This tradition dates back to the 11th century, and spread throughout Europe. My home country, the Czech Republic, was one of the biggest fishing centers, sporting as many as 25,000 fish ponds by the 15th century.

The primary meal fish is, and has been, carp, but eel, pike, perch, and trout are also common–and tasty–fish “crops.”

The tradition continues to this day, but you’ll have to travel a little out of the way to see it in action. You’re not going to see these events on a tour bus or just sitting around in the city. No, you’re going to have to get out to the country, to a local fish farmer.

The most common, most efficient, method is to drain the lake to one end, and just scoop up net-fulls of thrashing fish. In Czech, we call it a “vylov” (pronounced “VEE-lof”). The modern method usually goes like this: men from the village are invited to come at 4am, warmly dressed, ready to get drunk, and get wet. Waders or tall waterproof boots are required. Big, burly men catch, separate, and weigh the fish, which are quickly put into holding tanks on big trucks–essentially aquariums on wheels. Water, fish, and body-warming slivovice (90+ proof clear plum brandy–preferably homemade) are sloshed around in a frenzy until the lake is emptied. The pace slows somewhat, as the slivovice kicks in, but it’s still a blur of activity. The day is capped off by a big feast for the participants, with, of course, delicious dishes made of fish: fish soup, smoked fish, and fried fish.

Once a tanker truck is full, it’s bound for markets all over Europe, or, at Christmas time, particularly in Germany and the former Eastern block, the fish end up in big barrels for purchase by families who can’t wait to put their carp in the bathtub, where they swim briefly before being prepared in the Christmas Eve dinner.

Unfortunately, the European Union’s ridiculous, burdensome regulations are killing local agriculture and aquaculture. Better get there soon, or it will all be gone.