{"title":"画像確認用","description":"\n\u003cdiv style=\"width: 100%; background-color: #069EB2; font-size: 20px; color: #ffffff;\"\u003e\n  \u003cp style=\"padding: 5px\"\u003e\u003cstrong\u003eHow to use Deba Knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"parent-box\"\u003e\n\u003cdiv class=\"absolute-child\" style=\"padding: 10px; text-align: left;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2153\/0729\/files\/deba_knife_a.jpg?v=1785301450\" alt=\"Remove the scales\"\u003e\u003cbr\u003e\u003cbr\u003e\n  \u003cp\u003eRinse the fish.\u003cbr\u003eUse a fish scaler or the back (spine) of a Deba knife.\u003cbr\u003e\n    Scrape from the tail toward the head to remove all the scales.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"absolute-child\" style=\"padding: 10px; text-align: left;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2153\/0729\/files\/deba_knife_b.jpg?v=1785301451\" alt=\"Remove the head\"\u003e\u003cbr\u003e\u003cbr\u003e\n  \u003cp\u003eLay the fish with the head to your left (if you're right-handed) and the belly facing you.\u003cbr\u003e\n    Make a diagonal cut just behind the pectoral fin until you reach the backbone.\u003cbr\u003e\n    Turn the fish over and repeat the cut on the other side.\u003cbr\u003e\n    Twist or cut through the remaining connective tissue to remove the head.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"absolute-child\" style=\"padding: 10px; text-align: left;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2153\/0729\/files\/deba_knife_c.jpg?v=1785301450\" alt=\"Gut the fish\"\u003e\u003cbr\u003e\u003cbr\u003e\n  \u003cp\u003eInsert the tip of the knife into the vent (anus).\u003cbr\u003e\n    Make a shallow cut toward the head. \u003cbr\u003e\n    Open the belly carefully and remove the internal organs.\u003cbr\u003e\n    Scrape away the bloodline and rinse the cavity thoroughly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"absolute-child\" style=\"padding: 10px; text-align: left;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2153\/0729\/files\/deba_knife_d.jpg?v=1785301450\" alt=\"Separate the first fillet\"\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003eStarting at the back, cut along the dorsal fin.　\u003cbr\u003e\n  Keep the blade against the backbone.\u003cbr\u003e\n  Use several short, controlled strokes instead of forcing the knife.\u003cbr\u003e\n  Continue toward the tail until the first fillet is nearly free.\u003c\/p\u003e\n  \u003cp\u003eCut along the belly bones.\u003cbr\u003e\n    Follow the rib cage, keeping the blade against the bones.\u003cbr\u003e\n    Remove the first fillet in one piece.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"absolute-child\" style=\"padding: 10px; text-align: left;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2153\/0729\/files\/deba_knife_e.jpg?v=1785301450\" alt=\"Remove the second fillet\"\u003e\n  \u003cp\u003eTurn the fish over.\u003cbr\u003e\n    Repeat the same process:\u003cbr\u003e\n    Cut along the back.\u003cbr\u003e\n    Follow the backbone.\u003cbr\u003e\n    Finish along the belly.\u003cbr\u003e\n    You will have three pieces (Sanmai Oroshi):\u003cbr\u003eTwo boneless fillets\u003cbr\u003e\n    One center bone with the head removed\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\n\u003cstyle\u003e\n.parent-box {\nposition:relative;\n}\n\n\/* 偶数番目の画像を右下にずらす *\/\n.absolute-child:nth-child(even) {\n  position:relative;\n  width: 50%;\n  top: 200px;\n  left: 50%;\n}\n\n\/* 奇数番目の画像 *\/\n.absolute-child:nth-child(odd) {\n  position:absolute;\n  width: 50%;\n  left: 0;\n\n}\n\n\n\u003c\/style\u003e\n","products":[],"url":"https:\/\/honmamonjapam.com\/en-de\/collections\/custom-collection.oembed","provider":"Honmamon-Japan","version":"1.0","type":"link"}