Trivia quiz for the Day of the Ox in midsummer: little-known facts about customs

plum

Doyoboshi refers to drying umeboshi (pickled plums) for several days under the strong sun during the Doyo period. This makes the umeboshi tastier and improves their shelf life. While “ume-shigoto” (plum work) during the rainy season is well known as the time to make umeboshi, there is also a tradition of making them during the summer Doyo period.

Gennai Hiraga

It is said that during the summer, when demand for eel declines, Gennai Hiraga, after being consulted by an eel shop, put up a sign reading “Today is the Day of the Ox in Doyo,” which successfully boosted eel sales and started the custom of eating eel on Doyo no Ushi no Hi. Incidentally, Gennai Hiraga is known not only for restoring the Elekiter as an inventor, but also for his wide-ranging activities as a novelist, physician, and more.

Moving (house move/relocation)

In fact, there are several things that are considered taboo during the Doyō period. These include touching soil—such as digging wells or gardening—taking on new endeavors, and relocating. Because the earth deity is believed to dwell in the soil during Doyō, one should avoid disturbing the ground. Additionally, since Doyō marks the change of seasons and people are more prone to poor health, it’s considered better not to start anything new. Movement during Doyō is also deemed inauspicious regardless of direction, so activities like moving house or traveling have traditionally been avoided.

gourd

Even before the custom of eating eel became common, it was said that on the midsummer Day of the Ox, eating foods that start with the syllable “u” would help build the stamina to withstand the heat. Typical examples include gourd varieties like cucumbers and watermelons, pickled plums (umeboshi), and udon noodles.

Kanto-style

In the Kanto style, eel is steamed first and then grilled, which renders out the fat and results in a plump, tender finish. Because it’s pre-steamed, it also takes less time to grill. In contrast, the Kansai style skips steaming and grills the eel slowly as-is, giving the skin a crisp texture. Compared to the Kanto style, it also takes longer to finish grilling. There’s even a theory that in Kanto, the impatient Edo temperament favored the shorter grilling time of the steamed method, while in Kansai, merchants preferred the longer grilling time so they could conduct business negotiations after placing their eel order!

shijimi (Japanese basket clam)

There is a custom of eating shijimi clams during the midsummer Doyo period. Shijimi at this time are rich in nutrients and have long been cherished as a nourishing food, even being called a remedy for the stomach. The shijimi clams from Lake Shinji in Shimane Prefecture are especially well known.

black

Since long ago, it’s been said that on the Day of the Ox in midsummer (Doyo no Ushi no Hi), it’s good to eat foods that start with the sound “u,” as well as black-colored foods. In addition to black soybeans and black sesame, people have also eaten hijiki seaweed and black sea bream.