Kabayaki is a barbecued eel fillet with a sweet soy sauce over rice.
In the Kanto region, the eel is split open along the back, while in the Kansai region, it’s split along the belly.
The grilling methods are also different between the two regions.
Dog Days of Summer
Originally, doyo took place four times a year at the change of each season.
Nowadays only the “summer doyo” remains. The custom is to eat unagi (eel) on this Midsummer Day to prevent summer heat fatigue.