This is because eel rice is generally only seen in high-end restaurants in our country.

In the island country every July and August, everyone goes to the store to enjoy eels. It is said that the Japanese eat 70% of the world's eels every year, and even eels have become endangered species. Eels are a tragic and romantic species. They are born near the Mariana Trench and wander thousands of miles to live and grow in freshwater areas. In autumn, the mature eels carry the mission of passing on the family line and travel thousands of miles from freshwater to return to their own habitat in half a year. Place of birth, breed there and then die.

Nevertheless, for more diners, the epic life of the eel only adds more pleasure to their enjoyment. Logically speaking, autumn should be the best time to eat eels. At that time, the eels are fat and strong, and they are preparing to embark on a long migration road. However, the traditional day of eating eels in Japan is the Tuyong no Chou day every summer. So the question is, which day is Xia Tuyong’s ugly day?

In earth terms, it refers to the 18 days before the beginning of spring, the beginning of summer, the beginning of autumn and the beginning of winter. For 2017, this year’s Summer Tuyong Chou Days are July 25 and August 6. Don’t forget to eat eels on these two days.

Affected by different historical backgrounds, freshly grilled eels are cooked and grilled in different ways in Kanto, Kansai and central China

1. Kansai

Kansai chefs are accustomed to cutting eels from the belly. When cooking, they skewer the eels with iron skewers and grill them directly.

2. Kanto

Kanto chefs are accustomed to starting from the back of the eel. When cooking, they first grill it, then steam it and finally grill it (some Kanto restaurants do not grill or grill it). Steaming process) The reason why Kanto requires more grilling and steaming procedures is mainly because the Kanto region has many water systems and is rich in nutrients. The eels produced are too rich in oil. Many chefs believe that grilling and steaming are needed to remove the oil and smell.

3. Chubu region

The cooking method of eel is similar to that of kabayaki eel. At the beginning, the eel rice is divided into four portions when the guests dine. The first portion is eaten as normal eel rice, and the second portion is eaten as normal eel rice. Add seaweed and wasabi to the third portion and eat it with rice, pour the juice over the third portion, add pickles, and eat "ochazuke rice". The fourth portion can be eaten in your favorite way among the first three portions. This way of eating is Aichi Prefecture The first of its kind in Nagoya's Nagoya restaurant "あつたHoraikan", this is Aichi Prefecture's local cuisine. But now most guests only have three portions when dining in such restaurants, and no longer divide the fourth portion, which is called "eel rice three meals".