うな重 / Unaju,boiled eel on rice.

食べる前にたれをかけ、山椒の粉をふりかける。
肝吸いという鰻の内臓の吸い物と一緒にいただく事が多い。
日本では江戸時代から「土用の丑」の日に夏バテ 対策として鰻を食べる風習が始まった。

After spinkling sauce and powder of pepper, we eat it.
We often eat it with eel liver soup.
Since Edo period, in Japan,we eat eel to regain energy and stamina and to alleviate suffering from the summer heat on the day known as the Midsummer Day of the Ox, Doyo-no-ushi-no-hi, which traditionally falls around the end of July on the ancient Japanese calendar.