Helping The others Realize The Advantages Of 23hoki
: over the omote aspect sugu which has a ko-maru-kaeri and good hakikake with the idea, on the ura facet sugu with hakikake and kinsuji2. Take out skin and bones: Use a pointy knife to remove the pores and skin from each piece of fillet or steak. Also, watch out for almost any remaining bones or scales which must also be removed right before insert