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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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Japan in eel-eating season

TOKYO, Japan - Children and their parents show off charcoal broiled ''kabayaki'' eels they arrange over rice in a 20-meter-long line of containers in Tokyo's Ikebukuro district on July 17. The event was held to promote eels from Taiwan in a season in which many in Japan eat the fish following a longtime custom hoping that the practice helps them beat the summer heat.

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Japan in eel-eating season

TOKYO, Japan - Children and their parents show off charcoal broiled ''kabayaki'' eels they arrange over rice in a 20-meter-long line of containers in Tokyo's Ikebukuro district on July 17. The event was held to promote eels from Taiwan in a season in which many in Japan eat the fish following a longtime custom hoping that the practice helps them beat the summer heat.

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Gov't begins inspecting labels of fishery products

TOKYO, Japan - ''Kabayaki'' eels, charcoal broiled and flavored with teriyaki sauce, are on display at a Tokyo supermarket store on July 19 on the eve of the traditional eel-eating day. They are mostly imported from China and Taiwan. The Japanese farm ministry has begun examining whether labels of processed fishery products correctly show the place of origin under the Japanese Agricultural Standards law. The first inspection of its kind follows a series of food-labeling scandals that have heightened consumer concerns about the safety of food products.

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Eels from Taiwan arrive in Japan for eel-eating season

NARITA, Japan - Workers at Narita airport, outside Tokyo, show off eels which had just arrived from Taiwan on July 26. They are part of large shipments of eels which began arriving in Japan to meet a surge in demand created by a centuries-old custom of eating eels at the height of summer. The imported eels are packaged to be prepared in the ''kabayaki'' method, in which they are charcoal broiled and flavored with teriyaki sauce.

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Japan in eel-eating season

TOKYO, Japan - Children and their parents show off charcoal broiled ''kabayaki'' eels they arrange over rice in a 20-meter-long line of containers in Tokyo's Ikebukuro district on July 17. The event was held to promote eels from Taiwan in a season in which many in Japan eat the fish following a longtime custom hoping that the practice helps them beat the summer heat. (Kyodo)

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Japan in eel-eating season

TOKYO, Japan - Children and their parents show off charcoal broiled ''kabayaki'' eels they arrange over rice in a 20-meter-long line of containers in Tokyo's Ikebukuro district on July 17. The event was held to promote eels from Taiwan in a season in which many in Japan eat the fish following a longtime custom hoping that the practice helps them beat the summer heat. (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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glaze-grilled uangi

Japanese food,japan,Eel,Kabayaki,glaze-grilled uangi,Cuisine,Japanese Sake

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glaze-grilled uangi

Japanese food,japan,Eel,Kabayaki,glaze-grilled uangi,Cuisine

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Gov't begins inspecting labels of fishery products

TOKYO, Japan - ''Kabayaki'' eels, charcoal broiled and flavored with teriyaki sauce, are on display at a Tokyo supermarket store on July 19 on the eve of the traditional eel-eating day. They are mostly imported from China and Taiwan. The Japanese farm ministry has begun examining whether labels of processed fishery products correctly show the place of origin under the Japanese Agricultural Standards law. The first inspection of its kind follows a series of food-labeling scandals that have heightened consumer concerns about the safety of food products.

E

Eels from Taiwan arrive in Japan for eel-eating season

NARITA, Japan - Workers at Narita airport, outside Tokyo, show off eels which had just arrived from Taiwan on July 26. They are part of large shipments of eels which began arriving in Japan to meet a surge in demand created by a centuries-old custom of eating eels at the height of summer. The imported eels are packaged to be prepared in the ''kabayaki'' method, in which they are charcoal broiled and flavored with teriyaki sauce.