THE BEST SIDE OF 23HOKI

: within the omote side sugu using a ko-maru-kaeri and good hakikake on the suggestion, on the ura facet sugu with hakikake and kinsujitwo. Remove skin and bones: Use a sharp knife to get rid of the pores and skin from each bit of fillet or steak. Also, look out for any remaining bones or scales which must also be taken off right before putting whi

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