Foods to look for in summer

Eel on the Day of the Ox (doyo no ushi)

During the summer doyo period (roughly the 18 days before the start of autumn on the traditional calendar), a day called the "Day of the Ox" is widely associated with eating grilled eel (unagi kabayaki). The custom is often traced to the idea of eating something nutritious to fight summer fatigue, and around this time eel tends to be sold not only at specialty restaurants but also at supermarkets and bento shops. Depending on the year there can be one Day of the Ox or two, so it's worth checking the actual date each year rather than assuming.

Hiyashi chuka and somen

As temperatures rise, noodle shops tend to put hiyashi chuka (cold ramen-style noodles) and somen (thin wheat noodles) on the menu. Hiyashi chuka is usually served with colorful toppings like shredded egg, ham, and cucumber, while somen is dipped in a chilled sauce, with the garnishes and sides said to vary somewhat by region.

Shaved ice (kakigori)

Kakigori ranges from simple shaved ice with flavored syrup to versions topped with seasonal fruit or condensed milk, and it's a common summer treat. Many shops that serve it only open seasonally, so it's worth checking a shop's hours and season before heading out.

Edamame and beer

Edamame (boiled young soybeans) is a summer izakaya staple, often paired with beer. It's usually served simply boiled and salted.

Hamo (pike conger)

In the Kansai region, especially Kyoto, hamo is said to have long been treasured as a summer fish. After a fine deboning process called honekiri, it's often served lightly blanched or as tempura, and is sometimes mentioned alongside the Gion Festival season.

Related foods

If dishes like hiyashi chuka interest you, see "Machi-Chuka" (neighborhood Chinese diners); for hamo and other summer seafood, see "Fish"; for somen and other noodles, see "Noodles"; and for more cold dishes, check the related tag.