:Hōchōdō
{{Short description|Traditional Japanese culinary art form}}
{{Italic title|reason=Japanese word}}
{{Orphan|date=November 2015}}
File:Yoshimi Tanigawa - Ikamaryuu shikibouchou.jpg
{{Nihongo||庖丁道|Hōchōdō|the way of the cleaver}} is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands.{{cite book|last=Rath|first=Eric|title=Food and Fantasy in Early Modern Japan|year=2010|chapter=Chapter 2: Of Knives and Men — Cutting Ceremonies and Cuisine|publisher=University of California Press|location=Berkeley, CA|isbn=9780520262270|pages=38, 44|chapter-url=https://books.google.com/books?id=_m6g_8Aw_IsC&pg=PA38}}
It is also known as {{Nihongo||庖丁式|hōchōshiki|knife ceremony}} or {{Nihongo||式庖丁|shikibōchō|ceremonial knife}}, and survives to the present day, with occasional demonstrations, particularly in Kyoto.
Ritual origin
File:Houchounin in 71 shokunin utaawase.png.]]
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 {{nihongo|knife|庖丁|hōchō}}{{efn|庖丁 is the spelling with traditional characters, while 包丁 is a simplification, and hence also commonly seen.}} and a pair of {{Nihongo|metal chopsticks|真魚箸|manabashi}}, without touching the fish with one's hands. The chef is dressed in Heian period clothing, most notably an {{Nihongo||烏帽子|eboshi}} hat and {{Nihongo||直垂|hitatare}} 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 {{Nihongo|Shijō school, "Fourth street school"|四条流|Shijō-ryū}}, which originated with {{Nihongo|Fujiwara no Yamakage|藤原山蔭}} in the early Heian period (9th century).{{cite web|title=庖丁 in English|url=http://en.glosbe.com/ja/en/%E5%BA%96%E4%B8%81|accessdate=8 December 2013}} He was also known as {{Nihongo||四条中納言|shijō chūnagon|Fourth street middle counselor}}, 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 {{Nihongo|Ikama school|生間流|Ikama-ryū}}. The current head (29th generation) is {{Nihongo|Shigeyoshi Konishi|小西重義}} (art name {{Nihongo|Masayasu Ikama|生間正保}}), of {{Nihongo||萬亀楼|Mankamerō}} 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.[http://kotobank.jp/word/生間流 生間流] {{webarchive |url=https://web.archive.org/web/20130510065821/http://kotobank.jp/word/ |date=May 10, 2013 }}, 世界の料理がわかる辞典の解説 {{in lang|ja}} In this school the art is called {{Nihongo||式庖丁|shikibōchō}}, 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 {{Nihongo|Kyoto cuisine exhibition|[http://www.kyo-ryori.com/event.html 京料理展示大会]}}, held annually in Kyoto in December."[http://www.kyotoguide.com/ver2/event/event%20archive12-.htm December Event Highlights (2012)]", [http://www.kyotoguide.com/ Kyoto Guide]
Notes
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References
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External links
- [http://www.mankamerou.com/freepage_5_1.html 式庖丁] {{Webarchive|url=https://web.archive.org/web/20210803202058/http://www.mankamerou.com/freepage_5_1.html |date=2021-08-03 }} Shikibōchō, Mankamerō restaurant {{in lang|ja}}
- [http://www.mankamerou.com/freepage_19_1.html 生間（いかま）流式庖丁について] {{Webarchive|url=https://web.archive.org/web/20211121084406/http://www.mankamerou.com/freepage_19_1.html |date=2021-11-21 }} About Ikama style shikibōchō {{in lang|ja}}
- [http://www.mankamerou.com/freepage_20_1.html 今後の式庖丁の奉納予定です] {{Webarchive|url=https://web.archive.org/web/20210615023232/http://www.mankamerou.com/freepage_20_1.html |date=2021-06-15 }} Schedule of coming offerings of shikibōchō {{in lang|ja}}
- [http://www.misuzutei.co.jp/sikiboutyou.htm 生間流 式包丁] 味すゞ亭 Misuzutei {{in lang|ja}}
- "[https://web.archive.org/web/20131106113329/http://www.kikkoman.com/foodforum/thejapanesetable/08.shtml Kappo: Fine Cuisine at a Counter]", by Isao Kumakura, ''[https://www.uangduit.com/2023/03/cara-mendapatkan-kredit-tanpa-agunan.html Cara Mendapatkan Kredit Tanpa Agunan Mudah dan Cepat]
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