The 23hoki Diaries
: within the omote side sugu with a ko-maru-kaeri and fantastic hakikake on the tip, about the ura side sugu with hakikake and kinsujitwo. Remove skin and bones: Use a pointy 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 out in advance of placing in