Hōchōdō

Hōchōdō (庖丁道; 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.

It is also known as hōchōshiki (庖丁式; knife ceremony) or shikibōchō (式庖丁; ceremonial knife), and survives to the present day, with occasional demonstrations, particularly in Kyoto.

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