Doyo is a traditional Japanese practice that marks the transition between seasons, particularly the end of summer and the beginning of autumn. It is celebrated during the Doyo no Ushi no Hi, which typically falls in late July or early August. This period is associated with various customs aimed at promoting health and well-being, such as eating specific seasonal foods. During Doyo, people often consume unagi (grilled eel) as it is believed to provide stamina and vitality. The practice reflects the importance of seasonal changes in Japanese culture, emphasizing the connection between nature and human life. Doyo serves as a reminder to appreciate the changing seasons and their impact on health.