page_title: Hōchōdō
section_title: Ritual origin
hierarchical_section_title: Hōchōdō / Ritual origin
caption_attribution_description: English: From Shichiju ichiban shokunin utaawase 57th "houchounin" 日本語: 七十一番職人歌合57番「包丁人」より
context_page_description: 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 hōchōshiki or shikibōchō, and survives to the present day, with occasional demonstrations, particularly in Kyoto.
context_section_description: 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.
caption: Drawing from circa 1500, in 七十一番職人歌合.
exif: {}