Show BOOKING COOKING THE EEL IN JAPAN patron chooses HI his delicacy which Is prepared for the table be bo fore fors HI his eye eyes Frit ering a japanese Japa restaurant resta a guest ho ashes broiled eels and rice Is led to a tank ot squirming fresh water eels and bidden to point out the object of his preference the cook who stands by says the delineator selects the wriggling victim ot of his choice strikes its bead head smartly upon a wood block and squatting by i it grasps the creature creatures neck ineck insert inserts a knife in the left elde side of the vertebrae and runs it down to the tall then rapidly applying hie his inspru ment to the other tide side of the back bone repeats the process pro ceis leaving the eel split open then chopping the flattened eel in to three inch lengths the pieces are plunged into boiling water ater to make the ekin skin tender long bamboo splint splints used as clewers are thrust through them and they are then placed on rods over glowing charcoal and broiled brown baing plunged from time to time into a vessel that contain contains i old soy say of the color una ana consistency ricy of molasses ino lasse these preparations concluded the steaming eels are drained and in red lacquer boxes with rico and set before the customer it if wo 0 o knew all it would be easier to I 1 forgive all |