2019年02月03日

" Hocho Gishiki", the formality of cooking knife handling, stems from the Emperor's Family in the 9th century.

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According to an old document, the Emperor Kotoku, whose hobby was cooking, often cut and trimmed a carp on his own initiative for his close friends and relatives. Hocho Gishiki originated from this fact, and gradually spread between the nobility in Kyoto. The aristocrats willingly handled cutting knives in front of the guests, then ordered the house cooks to season the pieces of fish or bird meat and to arrange them on plates.
Thus, this procedure had gradually become the art of socialization. After a long period of time of ups and downs, Tokugawa feudal government employed this formality as a means of socialization to entertain the guests. Since then, in the 17th century, this tradition developed among many feudal lords across the country. The picture shows the performance of Hocho Gishiki of the Shijo School, which faithfully conveys the original style of this time-honored formality.

Licensed tour guide/travel consultant,
Masahisa Takaki.

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posted by masahisa at 14:19 | Et cetera | このブログの読者になる | 更新情報をチェックする