This is a photo of salt-grilled ayu (sweetfish) cooked over charcoal at a festival stall. Multiple ayu are skewered and arranged with a charcoal-filled cylinder placed in the foreground. The grilled fish have a salty, golden-brown surface, making them an
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Japanese version: 竹串に刺されて並ぶ出店の鮎の塩焼き
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