Why is eel so popular in Japan?

Eel occupies a very important position in Japanese food culture. There are many reasons for its popularity. Below, we will explain in detail why eel is loved in Japan.

Eel consumption has been rooted in Japan since ancient times, and its history can be traced back to the Heian period. During the Edo period, eel was widely known as a stamina food, and the custom of eating eel especially on the summer day of the Ox in the Doyo period was born.

This tradition continues to this day, and many Japanese people eat eel to survive the summer heat. It is said that this custom began when Hiraga Gennai, a doctor in the Edo period, spread the theory that eating foods with the character "u" in the name can prevent summer fatigue.

Eel is rich in nutrients such as vitamin A, vitamin B group, DHA, and EPA. These nutrients are said to be effective in recovering from fatigue and maintaining health. In particular, vitamin A is said to be useful for maintaining eyesight, and DHA and EPA are said to be useful for improving brain function. It is also rich in Vitamin E, which has antioxidant properties, so it is also effective in maintaining healthy skin. Eel's rich nutrients are said to be useful for recovering from summer fatigue and fatigue.

The soft and fluffy texture of eel, and its compatibility with the sweet and spicy sauce, are loved by many people. In particular, the savory aroma and taste of eel grilled over charcoal have a special charm that other dishes do not have. Eel kabayaki has an exquisite sweet and spicy sauce and goes well with rice. This unique flavor and texture support the popularity of eel.

Eel has established itself as a luxurious dish to eat on special occasions. Eel is often eaten on celebrations and anniversaries, and is deeply rooted in the lives of Japanese people. In addition, eel farming and cooking techniques have different traditions in each region, and this diversity is also a factor in its popularity. For example, eel is "steamed" in the Kanto region, while it is "directly grilled" in the Kansai region.

In recent years, the conservation of eel resources has become important, and efforts are being made to establish sustainable aquaculture methods and fishing practices. As the decline in wild eels has become a serious problem, efforts are being made to improve and manage aquaculture techniques.

Through these efforts, efforts are being made to ensure that future generations can enjoy eel with peace of mind. Resource management and sustainable use of eels are extremely important for the future of eels.

Eels continue to be loved in Japan for their rich nutritional value and deliciousness, as well as their long history and cultural significance. The appeal of eels is not just their deliciousness as a dish, but is supported by many facets such as history, culture, nutritional value, and efforts toward sustainability. These diverse charms make eels special to Japanese people.

When enjoying eels, you can gain a deeper understanding and empathy by thinking about the history and culture behind them, as well as efforts toward sustainable use.