Table Setting #203
Summer Vitality: Unagi Rice in a Donabe Pot 

In Japan, as July arrives, people anticipate the traditional custom of eating grilled unagi, eel, dating back to the Edo period (1603 CE–1868 CE). Unagi is known as one of the hallmark foods of summer. Come and explore this tradition and its culinary delight through our meticulously designed table setting.

Contents

• Exploring Japan’s Seasonal Delicacy
• Banko ware: Donabe Japanese Clay Pot
• Featured Item

Key points of this table setting

1. Exploring Japan’s Seasonal Delicacy

As the summer heat reaches its peak, eating grilled unagi, particularly on days known as doyo no ushi no hi "midsummer day of the ox", takes center stage. These specific days, occurring within an 18-day period before each season according to the lunar calendar, are especially celebrated in summer. In 2024, these days fall on July 24th and August 5th. Unagi is valued for its delicious flavor and rich nutritional benefits, with high vitamins A and B content that replenish energy and stimulate the appetite—ideal for combating the summer heat.

This summer, we enjoyed hitsumabushi, a Nagoya specialty of cut pieces of grilled eel over hot rice. Traditionally served in a wooden rice container, ohitsu, we prepared ours in the Ginpo Kikka Banko Donabe Japanese Clay Pot  and set it at the table for all guests to savor the rich aroma of unagi and unagi sauce fills the air. A touch of sansho pepper adds an irresistible, appetizing kick.

You can personalize each bowl by adding a different condiment such as green onions and wasabi according to your taste. Use the Black Banko Grater Plate to grate fresh wasabi into a fine paste and smooth. The aluminum serving tray, decorated with a delicate Japanese wave pattern, seigaiha, conveys a modern and stylish beauty.

First start with a bowl of just unagi and rice to appreciate the tender and savory unagi. After that, you can pour dashi, Japanese style broth, over the dish to infuse with an extra dimension of umami taste. 

The Mikawachi Ware Rice Bowl is perfectly sized with adequet depth to hold a nice serving of rice and the dashi. Its classic sometsuke technique, shown by the gentle and soft shade of blue adds a refreshing visual coolness to the hot season.

The SINGAMA Hemp Leaf Seto Ware Bowl, also crafted in blue and white, pairs well with a cucumber appetizer. 

2. Banko ware: Donabe Japanese Clay Pot

The unique properties of the Ginpo Kikka Banko Donabe Japanese Clay Pot allow for gentle heating that brings out the delicious flavors of the unagi and rice. Its excellent heat retention makes it a favored cooking item for tableside use. The pot's contemporary navy color and chrysanthemum-petaled lid beautifully showcase the charm of this traditional yet stylish piece.

For centuries, tradition has reflected the wisdom of adapting to our surroundings, shaping unique dietary customs and cooking methods that define our culinary heritage. As we eagerly anticipate the hot summer days ahead, relishing nutritious and delicious unagi fills us with anticipation for the season.

Featured Item

Ginpo Kikka Banko Donabe Japanese Clay Pot for 3 to 4 persons

The Ginpo Kikka Banko Donabe Japanese Clay Pot is a modern, easy-to-handle clay pot ideal for various dishes, including hot pots, soups and cheese fondue. It serves three to five people and is compatible with open flame, electric cooktops and ovens, but not induction. This 91.3 fl oz pot is fifteen percent lighter than traditional pots, requires no seasoning and features a glaze that prevents odors and stains.