Are you ready for the Midsummer Day of the Ox?
On Tuesday, July 21st, 2020 is called "Doyo no Ushi no Hi" (土用の丑の日) which is the annual day that people in Japan eat Unagi (eel) to prevent heat fatigue and improve their health as one of the unique Japanese traditions.
”Doyo no Ushi no Hi" falls on a different day each year, and exists not only in summer, but also in spring, autumn, and winter. Doyo refers to the period of about 18 or 19 days before the beginning of each season.
"Ushi no Hi" is the day of the Ushi (Ox) of the Chinese zodiac used to measure years, directions, months and days, and comes around every twelve days. So "Doyo no Ushi no Hi" is the day of the Ox that comes around every twelve days within the 18-day Doyo period.
The summer Doyo is considered to be the hottest period of the year. During the Edo Period (1603 - 1867), people paid great attention to Doyo no Ushi no Hi, and practiced various measures to prevent heat fatigue and improve their health, such as taking medicinal baths, burning moxa on the skin, and eating nutritious unagi (eel) .
People in Japan enjoy eel dishes such as Unagi no Kabayaki (grilled filleted eel) and Unadon or Unaju (grilled eel over rice) thoughour the country on this day.
And we, TAIKO has wonderful items for these eel dishes that just came in from Japan!
These stainless steel items are great to keep and serve unagi eel sauce.
These sleek black paper takeout/to-go container can beautifully serve your unajū to go. Their plastic inner trays expertly resist cracks and breaks to ensure your food stays secure, while their height easily accommodates large portions without any overflow. Each of these black paper lids features a wooden finish that looks great for packaging boxes to go!