Everything about 23hoki
: over the omote facet sugu by using a ko-maru-kaeri and good hakikake at the idea, on the ura facet sugu with hakikake and kinsujitwo. Remove skin and bones: Use a pointy knife to get rid of the pores and skin from each piece of fillet or steak. Also, watch out for just about any remaining bones or scales which also needs to be eliminated right be