Yedo people are very fond of broiled eels. A rich merchant, named Kisaburo, who was very miserly with his money, once moved his quarters next door to the shop of one Kichibei, who caught and cooked eels for a living. During the night Mr. Kichibei caught his stock in trade, and in the day-time served them, smoking hot, to his customers. Cut into pieces three or four inches long, they were laid to sizzle on a grid-iron over red hot charcoal, which was kept in a glow by constant fanning.