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Japan in eel-eating season

TOKYO, Japan - A cook charcoal broils skewered eels flavored with special ''kabayaki'' sauce at the crowded eel restaurant Kiyokawa in Tokyo's Nihombashi district on July 19. Following a longtime custom, many in Japan eat eels in mid- and late July hoping the practice helps them beat the summer heat.

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Customary eel-eating day in Japan

An eel restaurant chef broils skewered eels in the city of Osaka, western Japan, on July 24, 2015, known as the day of the ox in midsummer ("Doyo No Ushi No Hi"). It is a Japanese custom to eat eel on the day in the hope of beating the summer heat. (Kyodo) ==Kyodo

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Customary eel-eating day in Japan

An eel restaurant chef broils skewered eels in the city of Osaka, western Japan, on July 24, 2015, known as the day of the ox in midsummer ("Doyo No Ushi No Hi"). It is a Japanese custom to eat eel on the day in the hope of beating the summer heat. (Kyodo) ==Kyodo

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Japan in eel-eating season

TOKYO, Japan - A cook charcoal broils skewered eels flavored with special ''kabayaki'' sauce at the crowded eel restaurant Kiyokawa in Tokyo's Nihombashi district on July 19. Following a longtime custom, many in Japan eat eels in mid- and late July hoping the practice helps them beat the summer heat. (Kyodo)

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Lamb dishes in Afghanistan

A chef broils lamb at a restaurant in the Afghan capital Kabul on March 2, 2020. (Kyodo) ==Kyodo

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Int'l body adopts EU proposal to gather eel trade data

A cook charcoal broils "unagi" eels on Sept. 26, 2016, at Tokyo's long-established Miyagawa Honten restaurant that specializes in serving the fish. The conference of the parties to the Convention on International Trade in Endangered Species of Wild Fauna and Flora adopted an EU-proposed draft resolution the previous day to collect data on the eel trade to protect the widely consumed fish. (Kyodo) ==Kyodo