The Ultimate Guide To 23hoki
: to the omote side sugu by using a ko-maru-kaeri and good hakikake for the tip, to the ura side sugu with hakikake and kinsujitwo. Eliminate pores and skin and bones: Use a sharp knife to get rid of the pores and skin from each piece of fillet or steak. Also, look out for almost any remaining bones or scales which should also be taken out right be