Live eels wiggle as Shoichiro Kubota, head of a 100-year-old eel restaurant and wholesaler head, and his wife Moriko check them out in their downtown Tokyo shop July 21, traditionally the busiest time of the year for the eel cuisine business ahead of "Eel Day" on July 24. The nutritious broiled eel is a Japanese delicacy eaten on the hottest days of summer by the traditional Japanese calendar, long considered an effective way to combat the heat. PP04010093
ES/TAN