For Today’s Japan Photo, we shall check out this restaurant in Nagoya where a Japanese chef is busy fanning the grilled unagi (eels). When unagi is grilled over charcoals, the fat from unagi drips and burns, causing smoke. The smoke adds a great flavor to unagi, and the great smell coming from unagi restaurants attract many customers into the restaurants during the summer.

It’s said that unagi (freshwater eel) has been consumed in Japan since thousands of years ago. As it’s rich in protein, vitamin A and E, and so on, it’s said that unagi gives people stamina. For this reason, it’s eaten the most during the hottest time of the year in Japan.

It’s a Japanese custom to eat unagi on Doyo-no-ushinohi 土用の丑の日 (the ox day during Doyo period) in summer which is known as unagi eating day.

Its really funny that they replaced Otosan’s family member with another group of people that look “kinda similar” lol

Its just hilarious when it gets to the part where Otosan speaks into the fan and pretends to say he is an alien. If only Softbank was operating in my country, I would totally sign up for another plan just to get that Otosan electric fan. LOL

Image Credit: Kyoichi Ozaki flickr

Nagashi Somen are usually served in the summer. As the somen pass by, diners pluck them out with their chopsticks.

Catching the noodles requires a fair amount of dexterity, but the noodles that are not caught by the time they get to the end usually are not eaten, so diners are pressured to catch as much as they can.

Do head over to Japingu’s J-Festa for more interesting articles, and post was just submitted for the August “Food in Japan” theme.

This amazingly tall tower of Kakigori かき氷 was photographed by open-arms. I’m wondering how that delicious tall tower of ice manages to stay together without toppling over.

Kakigōri (かき氷) is a Japanese dessert made from shaved ice flavored with syrup.

Popular flavors include: strawberry, cherry, lemon, green tea, grape, melon, “blue-Hawaii” sweet plum, and colorless syrup. Some shops provide colorful varieties by using two or more different syrups. To sweeten Kakigōri, condensed milk is often poured on top of it. It is nearly identical to a snow cone but can have a slightly rougher consistency and a spoon is almost always used. The traditional way of making kakigōri involves using a hand cranked machine to spin a block of ice over an ice shaving blade. However, electric ice shavers are most often used, though street vendors can still be seen hand-shaving ice blocks in the summer.

In addition to the streets, kakigōri is also sold in festivals, convenience stores, coffee shops, and restaurants. During the hot summer months, kakigōri is sold virtually everywhere in Japan. Some coffee shops serve it with ice cream and sweet bean paste. Convenience stores may also sell it already flavored and packaged similar to ice cream.

This adorable photo was taken by miffyto, and I couldn’t resist featuring it here after spotting the kawaii Miffy in the photo XD

This yummy plate of Goya Chapuru was taken by jetalone. Chinese believe the bitter melon is helpful in reducing “heatiness” that build up in your body from consuming too much unhealthy food (e..g fried chicken ^^).  It is also is credited with Okinawan life expectancies being higher than already long Japanese ones.

This yummy bowl of tofu was captured by General Tango. Hiyayakko 冷奴 is usually served during the summer season. Tofu is a power food because it contains losta vitamin B that helps you convert glucose in your body into energy.

There are two kinds of tofu used in hiyayakko: kinugoshi (silken), which is more frequently used, and the less common momen (cotton). The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes) and soy sauce. Other toppings include: perilla leaf, yuzu rind, sliced myoga ginger, grated ginger, sliced okra, plum paste, and mustard.

The first summer power food is Unagi Unagi うなぎ, which is freshwater eel. Unagi is one of the best food to give you an engery boost due to its high protein, omega 3, and vitamins. The most popular summer eel dish is kabayaki. The eel is gently steamed, then basted with a sweet and savory soy-based sauce and grilled over hot coals.

This photo of a unagi-don was taken by meguropolitan. Unagi is one of my favorite Japanese dishes and I would eat it regardless of whether its the summer or winter. But then again, I think its summer all year over here in Singapore ^^

This candid shot was captured timely by bondesu, though it would have been even better if all three girls are facing the camera. So how many of you can’t swim and need the assistance of a float when you head to the local pool or beach?