“土用 (Doyo Season)”,
Unveiling Doyo: Japan’s Season of Earth and Eel If you find yourself wandering the humid streets of Tokyo or Kyoto in late July, you will undoubtedly notice a sudden, synchronized culinary shift. Convenience stores put up banners featuring grilled eel, luxury restaurants boast long queues, and the savory scent of soy-glazed kabayaki fills the air. […]
