The Definitive Guide to 23hoki
: around the omote facet sugu using a ko-maru-kaeri and great hakikake on the idea, to the ura side sugu with hakikake and kinsuji2. Clear away pores and skin and bones: Use a pointy knife to get rid of the pores and skin from every bit of fillet or steak. Also, look out for almost any remaining bones or scales which must also be eradicated ahead o