An Unbiased View of 23hoki
: on the omote aspect sugu with a ko-maru-kaeri and great hakikake for the suggestion, around the ura facet sugu with hakikake and kinsujitwo. Take away pores and skin and bones: Use a pointy knife to remove the skin from each bit of fillet or steak. Also, watch out for virtually any remaining bones or scales which must also be taken out ahead of i