Latest news with #DoyonoUshinoHi
The Mainichi
5 hours ago
- General
- The Mainichi
Easy Japanese news in translation: Eel shipping begins in Miyazaki Prefecture
The shipping of "shinko eel" began in Miyazaki Prefecture on July 14, ahead of "Doyo no Ushi no Hi" or the Day of the Ox in midsummer, which falls on July 19 and 31 this year. In Japan, there is a long tradition of eating eel on the Day of the Ox. It is believed to be good for preventing summer fatigue and for health. Shinko eel refers to eels that are farmed for one year or less. They weigh about 160 to 350 grams each and are known for their soft texture. Easy Japanese news is taken from the Mainichi Shogakusei Shimbun, a newspaper for children. This is perfect material for anyone studying Japanese who has learned hiragana and katakana. We encourage beginners to read the article in English followed by Japanese, or vice versa, to test their comprehension. A fresh set will be published every Monday, Wednesday and Friday at 4 p.m., Japan time. Click/tap here for past installments. Intermediate learners who do not need English assistance can directly access the Mainichi Shogakusei Shimbun site here. Furigana (hiragana) is added to all kanji in the text.
Japan Today
12 hours ago
- Entertainment
- Japan Today
Lotteria releases an unadon eel rice bowl burger in Japan for a limited time
By Oona McGee, SoraNews24 On July 16, Lotteria launched a wild, limited-time menu item to mark Doyo no Ushi no Hi, Japan's Midsummer Day of the Ox, on July 17. People traditionally eat eel or 'unagi' on this day for stamina to help combat the hottest period of summer, and Lotteria has taken that tradition to the next level by releasing a burger that contains more than just unagi — it contains unadon. For those who are new to the dish, unadon, or 'eel rice bowl," is essentially a bowl of rice with a seasoned grilled eel topping. According to Lotteria, their new 'Unadon Burger' contains grilled eel, a 100-percent domestically sourced rice patty, and shredded omelet as the main ingredients, all sandwiched between fluffy, chewy buns. ▼ On the bottom right you can see the official name of the menu item in English: 'Teriyaki Eel Rice Bowl Burger' With the chain describing it as a burger that truly recreates 'unadon', we couldn't resist trying it to see if it really lives up to this claim. So we dashed out to our closest branch of Lotteria, which is actually a Zetteria, and purchased one for 990 yen. In our eagerness, we arrived early in the morning, so even the staff behind the counter seemed surprised when we requested the Unadon Burger during breakfast hours. However, after taking a seat, our Unadon Burger was ready in less than 10 minutes, and when we unwrapped it for a first look, we could see the eel was so large it looked to be spilling out from the buns. Lifting the top bun for a closer inspection, we saw there was no sense of stinginess, with mayonnaise and a gooey, sticky teriyaki sauce generously dolloped on top of the well-seasoned eel. Beneath it all was a rice burger patty acting as the bed of rice in this unusual rice bowl, giving us two layers of carbs on the bottom. Taking a bite, we silently applauded the rice patty addition, as it worked beautifully to soak up the sauce in each mouthful and spread it throughout the palate in a way that was much more satisfying than a bun on its own. We couldn't deny that the eel was less than a typical beef patty, but in a way that makes it perfect for a hot summer's day. Each component has been carefully designed to create a harmonious balance between ingredients, and if you're a newcomer to eel, you'll be happy to know that the sauce takes centre stage, covering a lot of the eel's flavor in a way that's evocative of an eel rice bowl. In that sense, the new menu item really does deliver the taste of unadon in burger form, but it's only being made in limited numbers so you'll want to get in quick to try it while stocks are available. Photos ©SoraNews24 Read more stories from SoraNews24. -- Super expensive sushi restaurant super cheap beef bowl chain team up to create Unagyu Burger -- Sure eel flavored potato chips are great, but here's a recipe that'll make them even better! -- Does eel ramen really taste like eel? External Link © SoraNews24
Asahi Shimbun
3 days ago
- General
- Asahi Shimbun
VOX POPULI: Steeped in time, umeboshi offer delicious gifts to the future
Ume plums dry in the sun under a blue sky on the morning of Aug. 7, 2019, in Tanabe, Wakayama Prefecture. (Asahi Shimbun file photo) When Japanese writer Tsutomu Mizukami (1919–2004) was 9, he entered a Zen temple in Kyoto as a 'kozo'—a novice monk who had taken the first step into a monastic life but was not yet fully ordained. There, he learned how to heat water, build a fire, use a broom and prepare tea. Morning and evening, in the midst of these daily routines, he was taught the spirit of 'gyojitsu'—a Zen approach to practice that sees every moment of daily life, not just seated meditation (zazen), as part of spiritual training. Through mindful, deliberate action, this way of living cultivates inner discipline and can lead to sudden, spontaneous moments of 'satori,' or awakening. In 'Tsuchi wo Kurau Hibi' (Days of eating earth), Mizukami wrote that he also learned how to make umeboshi—pickled and salted ume plums—at the temple. After being bathed in the rains of the rainy season, the ume were carefully washed and then pickled in salt. When the summer 'doyo' period arrived—a transitional stretch of about 20 days before the start of autumn—they were laid out to dry under the summer sun. At night, they were left outside. 'Ume like the night dew,' the 'osho'—a trained and accomplished monk—who served as his mentor used to say. Many years passed, and by the time Mizukami was approaching 60, the monk had passed away. One day, Mizukami had the opportunity to reunite with the monk's daughter. As they reminisced about the past, she offered him some umeboshi, saying they were from a batch that had been in her family for decades. In fact, the fruits had been pickled the year her parents were married—53 years earlier. 'I silently and respectfully accepted them, overcome with emotion,' he wrote. Late that night, at home, he placed one in his mouth. At first, the taste was bitter and sharp. But gradually, it softened—spreading gently across his tongue and transforming into a sweetness like nectar. He shed tears for that umeboshi, which had endured for 53 years. Umeboshi endure. Their long life gives rise to memories—and perhaps even stir thoughts of a distant future. One day, someone will taste ume pickled this year and wince at the sharp sourness. The thought alone brings a quiet sense of joy. July 19 marks 'Doyo no Ushi no Hi,' the midsummer Day of the Ox during the doyo period. With the return of the summer heat, we may once again see the familiar sight of ume drying under the sun. Haiku poet Teijo Nakamura (1900–1988) captured the essence of this season in a single verse: 'Ume drying in the sun/ while people hide in the shade.' With the blazing sunlight arrives the season of umeboshi making. —The Asahi Shimbun, July 18 * * * Vox Populi, Vox Dei is a popular daily column that takes up a wide range of topics, including culture, arts and social trends and developments. Written by veteran Asahi Shimbun writers, the column provides useful perspectives on and insights into contemporary Japan and its culture.
SoraNews24
4 days ago
- Entertainment
- SoraNews24
Lotteria releases an unadon eel rice bowl burger in Japan for a limited time
Does this burger really taste like a Japanese rice bowl? On 16 July, Lotteria launched a wild, limited-time menu item to mark Doyo no Ushi no Hi, Japan's Midsummer Day of the Ox, on 17 July. People traditionally eat eel or 'unagi' on this day for stamina to help combat the hottest period of summer, and Lotteria has taken that tradition to the next level by releasing a burger that contains more than just unagi — it contains unadon. For those who are new to the dish, unadon, or 'eel rice bowl', is essentially a bowl of rice with a seasoned grilled eel topping. According to Lotteria, their new 'Unadon Burger' contains grilled eel, a 100-percent domestically sourced rice patty, and shredded omelet as the main ingredients, all sandwiched between fluffy, chewy buns. ▼ On the bottom right you can see the official name of the menu item in English: 'Teriyaki Eel Rice Bowl Burger' With the chain describing it as a burger that truly recreates 'unadon', we couldn't resist trying it to see if it really lives up to this claim. So we dashed out to our closest branch of Lotteria, which is actually a Zetteria, and purchased one for 990 yen (US$6.67). In our eagerness, we arrived early in the morning, so even the staff behind the counter seemed surprised when we requested the Unadon Burger during breakfast hours. However, after taking a seat, our Unadon Burger was ready in less than 10 minutes, and when we unwrapped it for a first look, we could see the eel was so large it looked to be spilling out from the buns. Lifting the top bun for a closer inspection, we saw there was no sense of stinginess, with mayonnaise and a gooey, sticky teriyaki sauce generously dolloped on top of the well-seasoned eel. Beneath it all was a rice burger patty acting as the bed of rice in this unusual rice bowl, giving us two layers of carbs on the bottom. Taking a bite, we silently applauded the rice patty addition, as it worked beautifully to soak up the sauce in each mouthful and spread it throughout the palate in a way that was much more satisfying than a bun on its own. We couldn't deny that the eel was less than a typical beef patty, but in a way that makes it perfect for a hot summer's day. Each component has been carefully designed to create a harmonious balance between ingredients, and if you're a newcomer to eel, you'll be happy to know that the sauce takes centre stage, covering a lot of the eel's flavour in a way that's evocative of an eel rice bowl. In that sense, the new menu item really does deliver the taste of unadon in burger form, but it's only being made in limited numbers so you'll want to get in quick to try it while stocks are available. Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter!
Metropolis Japan
09-05-2025
- Metropolis Japan
Surviving Summer in Japan
Image credit: Elico-Gaia / iStock Japan's humid subtropical climate can make summer feel unbearable for those unaccustomed to it. After the rainy season, the sun blazes and humidity soars, making 'sweltering' the perfect word for these relentless days. Unlike in milder climates, the heat often lingers well into the night, offering little relief after sunset. Still, Japan fills the season with vibrant festivals, delicious seasonal food, and time-honored traditions that almost make up for the stifling temperatures. Japanese culture celebrates food, and summer brings a wave of seasonal flavors that please even the most discerning palate. Shun is used to describe the time when a food is in season and in summer lots of fruits, vegetables, and kinds of seafood are in shun . During the hot months, many people naturally gravitate toward foods that help cool the body. Watermelon and white peaches top the list of summer favorites, and Japan's perfectly ripe peaches never fail to impress at local grocery stores. Anyone who's tasted Japanese produce knows its exceptional flavor and quality. Even noodles get a seasonal twist— somen , soba , and ramen are served chilled to offer a refreshing break from the heat. Japanese summer scenery with cold barley tea and watermelon on tatami in the shade. Image credit: kuppa_rock / iStock The Japanese have eaten unagi (eel) in the summer since the Edo era. They reserve Doyo no Ushi no Hi (Midsummer Ox Day), a special day in July, for enjoying eel. They cite the fish's high nutritional value as a way to beat the 'dog days of summer,' and restaurants often fill up on this day. Supermarkets, department stores, and even convenience stores sell special eel dishes. The oppressive summer heat often leads to natsubatte (summer exhaustion), causing many to lose their appetites. Did you know unagi is considered an aphrodisiac in Japan? Read more about the stamina of the eel and fellow stimulants here. It varies regionally how the eel gets prepared. One popular method is kabayaki style, where they butterfly the eel, dip it in a sweet marinade, and grill it. As eel prices have skyrocketed in recent years, businesses have responded with creative solutions. Many offer anago (saltwater eel) as a popular alternative, though it has a subtler taste than unagi . Others apply the rich kabayaki preparation to different fish to mimic the experience. While these alternatives don't match the taste of real eel, they have grown more popular as eel becomes increasingly expensive. Still, eating seasonal foods remains a cherished tradition in Japan and reflects the deep cultural value placed on living in harmony with nature. A Japanese summer serving: Eel on rice or Unagi Don . Image credit: flyingv43 / iStock To beat the heat, people often head to the water. Many cool down in swimming pools during the summer. Tokyo provides numerous public pools at reasonable prices. Visitors should learn the rules in advance, including restrictions on lane usage and wearing jewelry. The city also offers easy access to popular beaches in Kamakura, Chiba Prefecture, and Shizuoka Prefecture. A cool train ride with the Enoshima Electric Railway (or Enoden ) taking you to Kamakurakokomae Station in Kamakura, and a trip to the beach there will definitely help you through surviving summer in Japan. Image credit: joel-t / iStock People flock to onsen (natural hot springs) throughout the year. While some may balk at the idea of soaking in hot water during summer, many still embrace onsen as a refreshing getaway with family or friends. Visitors often enjoy them at public bathhouses, paying a flat fee to bathe. Others escape the heat of Tokyo by staying at an onsen ryokan , a traditional Japanese inn that serves delicious meals and features natural hot springs. This option appeals to those who want to indulge in the bath experience several times during their stay. Never been to an onsen before and unsure how to access it? Don't worry, we've got you with this guide on how to use Japanese onsen's . No discussion of summer in Japan feels complete without mentioning matsuri (festivals). Communities hold festivals throughout the year, often with a specific theme. Shrines usually sponsor them, so the celebrations often take place nearby them. In July, Kyoto hosts the world-renowned Gion Matsuri . The Yasaka Shrine in the Gion district serves as the festival's patron. Spectators gather to enjoy the parade of floats, traditional dancing, and various festivities. Most festivals feature food stalls and end with evening fireworks. The wide array of summer activities makes the dog days of summer palatable. After the Obon holiday in mid-August, the hottest days of summer are usually over. As the days get cooler, we are reminded that we have turned the corner and are slowly moving toward another season with other things to explore.
