Hōchōdō

is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands.

It is also known as or , and survives to the present day, with occasional demonstrations, particularly in Kyoto.

Ritual origin

It is a Shinto ritual, properly an offering to the gods, and originates in the court cuisine of yūsoku ryōri, dating to the Heian period.

Technique The filleting is done using only a and a pair of , without touching the fish with one's hands. The chef is dressed in Heian period clothing, most notably an hat and robe. The hitatare features long sleeves and a drawstring, which is used to tie up the sleeves during the ceremony.

Schools The oldest school is , which originated with in the early Heian period (9th century). He was also known as , due to the mansion he built at the intersection of Shijō Street and Ōmiya street (current Ōmiya Station), hence the name of the style.

The main surviving school is the . The current head (29th generation) is (art name ), of restaurant in Kyoto's Nishijin neighborhood. This style originated in the early Kamakura period (late 12th century), in warrior households that had been bestowed the "Ikama" name by the emperor.生間流 , 世界の料理がわかる辞典の解説 In this school the art is called , hence this name is commonly used today.

Demonstrations The ritual is occasionally done as an offering at shrines, with irregular schedule, and private displays are available by appointment with practitioners. The main event featuring hōchōdō is a demonstration by many practitioners at the , held annually in Kyoto in December."December Event Highlights (2012)", Kyoto Guide

Notes

References

External links 式庖丁 Shikibōchō, Mankamerō restaurant 生間（いかま）流式庖丁について About Ikama style shikibōchō 今後の式庖丁の奉納予定です Schedule of coming offerings of shikibōchō 生間流 式包丁 味すゞ亭 Misuzutei "Kappo: Fine Cuisine at a Counter", by Isao Kumakura, Cara Mendapatkan Kredit Tanpa Agunan Mudah dan Cepat