The Definitive Guide to 23hoki
: around the omote facet sugu by using a ko-maru-kaeri and great hakikake with the tip, around the ura aspect sugu with hakikake and kinsuji2. Remove skin and bones: Use a pointy knife to get rid of the skin from every bit of fillet or steak. Also, watch out for any remaining bones or scales which also needs to be removed right before positioning d