About 20 dried salmon are hung in a gondola in Noboribetsu, Hokkaido. Saketoba salmon jerky is prepared by exposing the salmon to cold winds for about a week to 10 days. The gondola carrying the salmon runs back and forth on the about 1.2-kilometer-long ropeway at Noboribetsu Bear Park, along with other gondolas carrying tourists. The salmon jerky will be fed to bears kept at the park. The gondola will be in operation until March 6, producing 150 to 200 saketoba jerky.
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