ROMA (Kyodo) -- Japan's embassy in the Vatican City held an event Thursday to introduce the Japanese method of cooking eel to envoys from various countries, amid a debate over international trade regulations on endangered eel species.

Koji Abe, Japan's ambassador to the Vatican, said during the event that Japanese eels are "not at risk of extinction," and he explained why Japan is opposed to the regulations.

Jin Ogata, a fourth-generation owner and chef of an eel restaurant in Kitakyushu, southwestern Japan, prepared "Kabayaki" grilled eel, in which the fish is cooked in a sweet-and-savory sauce.

Eel seasoned with wine, fish sauce and honey, a dish believed to have been enjoyed by the ancient Romans, was also served at the event.

In December, a proposal by the European Union and Panama to regulate all eel species was discussed at the conference of the parties to the Convention on International Trade in Endangered Species of Wild Fauna and Flora, commonly known as the "Washington Convention," but was rejected following opposition from Japan.

At Thursday's event, Peter Kveck, Hungary's ambassador to the Vatican, said he tasted kabayaki eel for the first time and said the cooking method was great and health