Hōchōdō

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Yoshimi Tanigawa from the Kichisen restaurant (Kyōto) demonstrates the knife ceremony of the Ikama school

Hōchōdō ( Japanese 庖丁 道 literally 'way of the kitchen knife') is a traditional ceremony in Japanese culinary arts in which a fish or bird is filleted without touching it with the hands. It is also known as hōchōshiki ( 庖丁 式 'knife ceremony ') or shikibōchō ( 式 庖丁 'ceremonial knife') and is still performed occasionally, especially in Kyoto .

Ritual origin

Drawing around 1500

It is at this ceremony at a Shinto - ritual , strictly speaking, to a sacrificial ceremony, which originated in the royal kitchen Yūsoku ryori during the Heian period has.

technology

It is only filleted with a knife ( 庖丁hōchō ) and a pair of metal chopsticks ( 真 魚 箸 manabashi ) without touching the fish with your hands. Typically the cook wears clothing from the Heian period, in particular an Eboshi hat and a Hitatare robe ( 直垂 ). The robe has long sleeves and a drawstring that allows the sleeves to be pulled tight during the ceremony.

schools

The oldest school is the Shijō School ( 四条 流 Shijō-ryū about "School of Fourth Street"), which was founded by Fujiwara no Yamakage ( 藤原 山 蔭 ) in the early Heian period in the 9th century. He is also known as shijō chūnagon ( 四条 中 納 言 , Middle Cabinet Councilor on Fourth Street) because his house was at the intersection of Fourth Street and Ōmiya Street.

The most important school still preserved is the Ikama school ( 生 間 流 Ikama-ryū ). The current leader in the 29th generation is Shigeyoshi Konishi ( 小 西 重 義 ) with the stage name Masayasu Ikama ( 生 間 正 保 ) in the Mankamerō restaurant ( 萬 亀 楼 ) in Kyoto's Nishijin district. Their style has its origins in the early Kamakura period in the late 12th century, in warrior households, which the emperor named Ikama warrior households . In this school, the art is called shikibōchō ( 式 庖丁 ), and therefore this name is still in use today.

Demonstrations

The ritual is occasionally performed as an offering in shrines, and private performances can be arranged upon request. The main event at which hōchōdō is demonstrated is a demonstration by several chefs in the "Kitchen Exhibition in Kyoto" ( 京 料理 展示 大会 ), which is held annually in December in Kyoto.

Web links

Remarks

  1. ↑ 庖丁 is the notation with traditional characters , while 包 丁 is a simplification that is often seen.
  2. ↑ Today at Ōmiya station in Kyoto.

Individual evidence

  1. ↑ Eric Rath: Chapter 2: Of Knives and Men - Cutting Ceremonies and Cuisine . In: Food and Fantasy in Early Modern Japan . University of California Press, Berkeley, CA 2010, ISBN 9780520262270 , pp. 38,44.
  2. ↑ Markus Sesko: Stories about the Japanese sword.
  3. ↑ 庖丁 in English . Retrieved December 8, 2013.
  4. ↑ 生 間 流 , 世界 の 料理 が わ か る 辞典 の 解説.
  5. ↑ December Event Highlights (2012) , Kyoto Guide
  6. ↑ Kitchen exhibition in Kyoto ( 京 料理 展示 大会 )