It was another lively afternoon in Ryōgoku, the energetic heart of Tokyo nestled beside the Sumida River—a place known as much for sumō as for its food markets, galleries, and backstreet eateries. The streets were buzzing, full of tourists soaking up the sights and smells, the clatter of geta sandals mixing with the chatter of shoppers and stallholders. At one corner of a local fish market, a slightly harried fishmonger was doing his best to keep up with the pace when, in a sudden flurry of bad luck, two live unagi (鰻)—long, slippery eels—slipped from his grasp and flopped unceremoniously onto the ground. One immediately made a break for it, wriggling toward a nearby woman who had been minding her own business. She let out a yelp and half-hopped, half-danced backwards, nearly losing one of her wooden sandals in the process. The eel, undeterred, continued its undignified advance. The fishmonger, mortified, lunged forward in a panic to catch it. At the same time, the woman stood frozen in horrified disbelief, caught somewhere between disgust and self-preservation. It was over in a flash, but not before half the market had turned to watch. Eyes followed the two of them—one flushed red from embarrassment, the other apologising profusely as he finally scooped up the fugitive eel. For the woman, the ordeal had left its mark: she was rattled, but not defeated. Gathering what composure she could, she glanced coolly at the two eels now safely behind the counter, gave the fishmonger a look that said, "Why not?" and bought them both on the spot. Sometimes, dignity is best restored with a firm grip and a hot grill. That night, she made unagi no kabayaki—grilled eel glazed with sweet soy sauce. After all, if life hands you eels, you might as well make dinner.