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Production of skewered persimmons in western Japan

Skewered persimmons are hung for drying in Katsuragi in Wakayama Prefecture, western Japan, on Nov. 5, 2024, as production of the seasonal specialty, a four-century-old tradition, hits its peak.

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Production of skewered persimmons in western Japan

Skewered persimmons are hung for drying in Katsuragi in Wakayama Prefecture, western Japan, on Nov. 5, 2024, as production of the seasonal specialty, a four-century-old tradition, hits its peak.

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Production of skewered persimmons in western Japan

Skewered persimmons are hung for drying in Katsuragi in Wakayama Prefecture, western Japan, on Nov. 7, 2023, as production of the seasonal specialty, a four-century-old tradition, hits its peak.

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Production of skewered persimmons in western Japan

Skewered persimmons are hung for drying in Katsuragi in Wakayama Prefecture, western Japan, on Nov. 7, 2023, as production of the seasonal specialty, a four-century-old tradition, hits its peak.

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Eel-eating day

OSAKA, Japan - Skewered eels are broiled at eel restaurant and shop Funaya in Osaka's Ikuno Ward on July 22, 2013, known as "doyo no ushi no hi," a day people in Japan customarily eat eel hoping to beat the summer heat.

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"Kushikatsu" served in Osaka

OSAKA, Japan - A woman and her child pick up "kushikatsu," skewered pork cutlets, in the Shinsekai district in Osaka's Naniwa Ward on Sept. 4, 2012. One hundred sticks of kushikatsu were served free to celebrate the 100th anniversary in 2012 of the opening of Osaka's traditional landmark Tsutenkaku Tower.

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U.S. mulls adding eel to list of endangered species

TOKYO, Japan - File photo shows a cook broiling skewered eel slices at a restaurant in Tokyo in July 2011. According to the April 11, 2012, federal register, the U.S. government is considering restricting trade of American eel and other eel species by listing them as endangered under an international treaty, a move that could cause eel prices in Japan to rise.

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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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Production of skewered persimmons in western Japan

Photo taken Nov. 5, 2022, shows skewered persimmons dried in Katsuragi in Wakayama Prefecture, western Japan. The seasonal specialty, a four-century-old tradition, will be shipped mainly to western Japan areas as New Year decorations.

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Production of skewered persimmons in western Japan

Photo taken Nov. 5, 2022, shows skewered persimmons dried in Katsuragi in Wakayama Prefecture, western Japan. The seasonal specialty, a four-century-old tradition, will be shipped mainly to western Japan areas as New Year decorations.

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Production of skewered persimmons in western Japan

Photo taken Nov. 3, 2021, shows skewered persimmons dried in Katsuragi in Wakayama Prefecture, western Japan. The seasonal specialty, a 400-year tradition, will be shipped mainly to western Japan areas as New Year decorations.

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Production of skewered persimmons in western Japan

Photo taken Nov. 3, 2021, shows skewered persimmons dried in Katsuragi in Wakayama Prefecture, western Japan. The seasonal specialty, a 400-year tradition, will be shipped mainly to western Japan areas as New Year decorations.

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Napoleon Dynamite (Josh Meyers) is one of dozens of films sk

Napoleon Dynamite is one of dozens of films skewered in the spoof flick DATE MOVIE. DATE MOVIE JOSH MEYERS. Date: 2005

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Participants try ancient "kamaboko" fish cakes in Kyoto

Participants try skewered "kamaboko" fish cakes re-created from an ancient recipe from the medieval Heian period during an event held at a restaurant serving traditional Kyoto cuisine in the western Japanese city on July 21, 2015, to celebrate the 900th year since the food first appeared in a Japanese historical document. (Kyodo) ==Kyodo

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Ancient skewered "kamaboko" fish cakes served in Kyoto

Photo taken at a Kyoto restaurant on July 21, 2015, shows skewered "kamaboko" fish cakes re-created from an ancient recipe from the medieval Heian period. The cakes are made from white-fleshed fish, which is salted and pounded into paste, and cooked on wooden skewers. (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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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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Production of skewered persimmons in western Japan

Photo taken Nov. 5, 2020, shows skewered persimmons dried in Katsuragi in Wakayama Prefecture, western Japan. The seasonal specialty, a four-century-old tradition, will be shipped mainly to western Japan areas as New Year decorations.

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Production of skewered persimmons in western Japan

Photo taken Nov. 5, 2020, shows skewered persimmons dried in Katsuragi in Wakayama Prefecture, western Japan. The seasonal specialty, a four-century-old tradition, will be shipped mainly to western Japan areas as New Year decorations.

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New coronavirus

Photo taken July 12, 2020, shows a sign outside a kushikatsu restaurant in Osaka. The custom of dipping kushikatsu -- skewered deep-fried meats and vegetables -- into a shared container of sauce placed on a table with the strict rule of "no double-dipping" is changing, with the restaurant now offering bottled sauce amid concerns over the new coronavirus.

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New coronavirus

A man eats beside a partition set up on a table to separate customers to prevent coronavirus infections at a kushikatsu restaurant in Osaka on July 12, 2020. The custom of dipping kushikatsu -- skewered deep-fried meats and vegetables -- into a shared container of sauce placed on a table with the strict rule of "no double-dipping" is changing, with the restaurant now offering bottled sauce amid concerns over the virus.

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New coronavirus

Photo taken July 12, 2020, shows a partition set up on a table at a kushikatsu restaurant in Osaka to separate customers to prevent coronavirus infections. The custom of dipping kushikatsu -- skewered deep-fried meats and vegetables -- into a shared container of sauce placed on a table with the strict rule of "no double-dipping" is changing, with the restaurant now offering bottled sauce amid concerns over the virus.

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New coronavirus

Photo taken on July 12, 2020, shows vinyl screens placed at a skewered meat restaurant in Osaka's Shinsekai commercial district to prevent coronavirus infection. Osaka reported over 30 coronavirus cases the same day.

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New coronavirus

Photo taken on July 12, 2020, shows vinyl screens placed at a skewered meat restaurant in Osaka's Shinsekai commercial district to prevent coronavirus infection. Osaka reported over 30 coronavirus cases the same day.

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Promotion for Osaka restaurants

Osaka Gov. Hirofumi Yoshimura eats Kushikatsu deep-fried skewered food in Osaka's Dotombori downtown area on July 1, 2020, during an event to promote the western Japan prefecture's restaurant industry, which has been reeling from falling sales due to the coronavirus outbreak. (Kyodo) ==Kyodo

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New coronavirus

A boy puts bottled sauce on kushikatsu skewered deep-fried meats and vegetables at a restaurant in Osaka on May 20, 2020. It used to be common before the outbreak of the new coronavirus that people put the skewered food into a container of sauce shared with other customers, while keeping a rule of not using it with half-eaten food. But the custom is changing, with the restaurant now only offering such a shared container when requested due to worries over coronavirus infections. (Kyodo) ==Kyodo

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New coronavirus

A boy puts bottled sauce on kushikatsu skewered deep-fried meats and vegetables at a restaurant in Osaka on May 20, 2020. It used to be common before the outbreak of the new coronavirus that people put the skewered food into a container of sauce shared with other customers, while keeping a rule of not using it with half-eaten food. But the custom is changing, with the restaurant now only offering such a shared container when requested due to worries over coronavirus infections. (Kyodo) ==Kyodo

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Production of skewered persimmons in western Japan

Photo taken Nov. 10, 2019, shows skewered drying persimmons in Katsuragi in Wakayama Prefecture, western Japan. (Kyodo) ==Kyodo

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Production of skewered persimmons in western Japan

Photo taken Nov. 10, 2019, shows skewered drying persimmons in Katsuragi in Wakayama Prefecture, western Japan. (Kyodo) ==Kyodo

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New coronavirus

A deep-fried skewered meat restaurant in Osaka's Shinsekai commercial district is deserted on May 16, 2020, following the Osaka prefectural government's partial lifting of its business suspension request over the coronavirus. (Kyodo) ==Kyodo

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Osaka to partially lift coronavirus business restrictions

Restaurant manager Kenji Yoshimura cleans a table in his restaurant serving deep-fried skewered meat and vegetable dishes in Osaka on May 15, 2020, a day before its reopening for the first time in about 40 days. Osaka Prefecture will remove part of its requests for businesses to shut over the spread of the new coronavirus from May 16. (Kyodo) ==Kyodo

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Osaka to partially lift coronavirus business restrictions

Restaurant manager Kenji Yoshimura cleans outside his restaurant serving deep-fried skewered meat and vegetables in Osaka on May 15, 2020, a day before its first reopening in about 40 days. Osaka Prefecture will remove part of its requests for businesses to shut over the spread of the new coronavirus from May 16. (Kyodo) ==Kyodo

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Osaka to partially lift coronavirus business restrictions

Restaurant manager Kenji Yoshimura cleans the kitchen at his restaurant serving deep-fried skewered meat and vegetable dishes in Osaka on May 15, 2020, a day before its reopening for the first time in about 40 days. Osaka Prefecture will remove part of its requests for businesses to shut over the spread of the new coronavirus from May 16. (Kyodo) ==Kyodo

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New coronavirus

A restaurant of deep-fried skewered meat and vegetables in Osaka's Dotombori district closes earlier than usual amid the coronavirus pandemic on April 14, 2020. (Kyodo) ==Kyodo

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New coronavirus

A restaurant of deep-fried skewered meat and vegetables in Osaka's Dotombori district is almost empty on April 14, 2020, amid the coronavirus pandemic. (Kyodo) ==Kyodo

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New coronavirus

A restaurant of deep-fried skewered meat and vegetables in Osaka's Dotombori district is almost empty on April 14, 2020, amid the coronavirus pandemic. (Kyodo) ==Kyodo

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Thaipusam festival near Kuala Lumpur

Two women with their tongues skewered as a testament to their faith and a man pose for a photo at Batu Caves in Selangor near Kuala Lumpur on Feb. 7, 2020, the eve of the Hindu festival of Thaipusam. (Kyodo) ==Kyodo

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Japan's customary eel-eating days approaching

Photo taken July 14, 2017, shows a cook holding a plate of skewered broiled eels ready to be served at an eel restaurant in Tokyo. It is a Japanese custom to eat eel on "Doyo-no-ushi-no-hi," or the midsummer day of the ox, which falls on July 25 and Aug. 6 in 2017, in the hope of beating the summer heat. (Kyodo) ==Kyodo

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Japan's customary eel-eating days approaching

Photo taken July 14, 2017, shows skewered eels broiled at an eel restaurant in Tokyo. It is a Japanese custom to eat eel on "Doyo-no-ushi-no-hi," or the midsummer day of the ox, which falls on July 25 and Aug. 6 in 2017, in the hope of beating the summer heat. (Kyodo) ==Kyodo

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Japanese food-processing machines demonstrated in Switzerland

A demonstration using Mayekawa Mfg. Co.'s food-processing machinery to take off bones from chicken is held during an event at the Japanese Embassy in Bern, Switzerland, on Sept. 1, 2016. In the event to advertise such Japanese machines, guests tasted deep-fried chicken and "yakitori," a Japanese-style skewered grilled chicken. (Kyodo) ==Kyodo

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Japanese food-processing machines demonstrated in Switzerland

A man prepares "yakitori," a Japanese-style skewered grilled chicken, during an event aimed at advertising Japanese food-processing machines at the Japanese Embassy in Bern, Switzerland, on Sept. 1, 2016. (Kyodo) ==Kyodo