Oyakodon Day

What Is Oyakodon Day?

August 5th is "Oyakodon Day" in Japan, established by the Kansai Egg Distribution Council and certified and registered by the Japan Anniversary Association in 2018. The date comes from a pun reading the numbers as "o (0) ya (8) ko (5)," and the day aims to help more people discover how delicious oyakodon, made with chicken and eggs, can be.

Why "Oyakodon" in Summer?

Summer is a season when appetites tend to drop, and egg consumption often falls along with it.

• The goal: to encourage people to eat oyakodon as a stamina food during summer, when consumption drops
• Where the name comes from: "oyakodon" literally means "parent-and-child bowl," using chicken (the parent) together with egg (the child)
• Regional activities: under the council's sponsorship, some nursery schools have served oyakodon for lunch on this day

How Oyakodon Began

The exact origin of oyakodon is unclear. One of the oldest records is an 1884 newspaper advertisement by a restaurant in Motomachi, Kobe, listing "oyakodon." Tamahide, a gamecock restaurant in Ningyocho, Tokyo, says that around 1887 Toku Yamada, wife of its fifth-generation owner, turned "oyakoni" (leftover hot-pot broth bound with egg) into a rice-bowl dish.

The Appeal of Oyakodon

Oyakodon -- sweet-savory simmered chicken and onion bound together with egg, served over rice -- has long been cherished as a home-style dish that's quick to make from affordable ingredients. Its gentle, broth-infused flavor is often praised as easy to eat even during the summer, when appetites can lag.

Tips for Marking This Day

• Make oyakodon yourself, or try it at a specialty restaurant
• Learn about the origin of the name "oyakodon" and its history
• Try other dishes that use chicken and eggs
• Think about stamina foods that help prevent summer fatigue

Two Blessings, Chicken and Egg, Brought Together in One Bowl

Despite its simple combination of ingredients, oyakodon offers a surprisingly deep flavor, woven together from savory broth and the mellow richness of egg. Let August 5th be a chance to enjoy a bowl of oyakodon as a way to soothe summer fatigue.