This is a photo of akagai (ark shell) and hamaguri (Manila clam) grilled over charcoal. The metal grill is filled with multiple open shells, revealing the cooked meat inside. The aroma and umami flavor of the charcoal-grilled seafood make this a great cho
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Japanese version: サザエやハマグリを炭火焼きにした網焼き、千葉県の朝市での海鮮BBQ
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