23hoki for Dummies
: about the omote side sugu with a ko-maru-kaeri and good hakikake in the tip, around the ura side sugu with hakikake and kinsujitwo. Remove pores and skin and bones: Use a pointy knife to get rid of the skin from each piece of fillet or steak. Also, watch out for almost any remaining bones or scales which also needs to be taken off right before po