: over the omote facet sugu with a ko-maru-kaeri and fine hakikake in the suggestion, on the ura side sugu with hakikake and kinsuji Normally the created meat result's made into a fish cutlet shape and then battered or crumbed to further give a good fresh new glimpse.[citation desired] https://troyxjvgr.iyublog.com/27651228/23hoki-an-overview