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Photo Journal: 'F-eeling' the heat

Butterflied, skewered eel is being cooked on a charcoal grill at a shop in Osaka's Ikuno Ward on July 25, 2017 for "Doyo no Ushi no Hi" (the Day of the Ox) -- a midsummer day when people traditionally eat eel for stamina to beat the heat. The shop "Funaya" prepared 800 eels from Mikawa, Aichi Prefecture, for the occasion. Unlike the traditional Kansai way, the shop first steams the fish to make it soft -- a cooking method usually used in the Kanto region including Tokyo -- before grilling it. This year, another Doyo no Ushi no Hi day is happening on Aug. 6. (Mainichi)

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