Unaju (eel box) is a very popular dish among
foreign tourists as a ”Japanese food they
want to eat." Rich in protein, vitamins,
and minerals, eel is considered good for
promoting our health.
Eel has been popularly consumed in Japan
for more than 200 years, especially
as a nutritional supplement to get through
Japan's hot and humid summer!
Eel cuisine has a long history.
The traces of eel eating have been found in
shell mounds from the Jomon period.
It was not until the Edo period (1603-1867) that
eel began to take root as a popular
food among people.
When Tokugawa Ieyasu was developing Edo area
(present-day Tokyo), eels began to live in
the wetlands created by the land reclamation
work by Edo Bakufu in order to secure
farmland and residential areas.
Eels became popular among the laborers,
because eels are rich in protein,
vitamins, and minerals. Eels were
an ideal food for the workers to replenish
the energy consumed during strenuous labor.
The style of eating grilled eel, which began
in the late Muromachi period (1333-1573),
was common among the Edo people.
Eels became increasingly popular among the
common people through high-class eel
specialty restaurants, as is the case today,
popular eateries, and street vendors
selling grilled eels.
The style of eating eel in a bowl is said to
have been invented in the late Edo period.
The sponsor of a playhouse, who always
had eels delivered to the playhouse,
disliked the eels getting cold
during transport.
He got an idea of having them delivered
with grilled eels sandwiched between rice
for avoiding eels cooling.
This is said to be the beginning of
eel bowl, since then, this style of
eating eel on top of rice with sauce
poured over it has been long popular
among the common people.
At that time, meals at playhouses
were served in lacquered boxes,
and the sponsor of the theater,
who was fond of eel bowls, came up
with the idea of serving eel bowls
in a lacquered box.
The lacquered box, with its lid,
kept the bowl from getting cold,
and serving it in a lacquered box
improved its appearance considerably.
Eel dishes were expensive at the time,
but by placing the eel in a lacquered box,
the appeal was more enhanced and
widely known.
There are many restaurants throughout
Japan that serve eel bowls and eel rice box,
each with its own unique sauce and
cooking method, offering a unique taste.
Tempura was introduced to Japan from Portugal
during the Azuchi-Momoyama period.
In the mid-16th century, Portuguese traders
landed on Tanegashima, and in 1550,
they arrived in Hirado. That led to
the development of Nagasaki as a base
for Portuguese trade.
The tempura introduced by the Portuguese
at that time resembled fritters,
unlike the modern tempura, water was not
added to the batter.
They were called "Nagasaki tempura."
It wasn't until the Edo period that
the practice of using batter made of
wheat flour, water, and eggs became common.
These were called "Edo tempura" and became
extremely popular among people.
Today, health-conscious individuals
have developed "baked tempura",
which provides a crispy texture without
using much oil.
Tempura is gaining popularity both
domestically and internationally as
a healthy Japanese cuisine.
