About 20 dried salmon are seen hung in a gondola in Noboribetsu, Hokkaido, on Tuesday. The gondola is used in the process of making saketoba salmon jerky, as exposing the jerky to extreme cold and sunlight for about a week is believe to strengthen its flavor. The gondola carrying the salmon runs between the Noboribetsu Onsen hot spring area and Noboribetsu Bear Park on the summit. The salmon jerky will be sold as food for bears at the park.
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