A ceremonial knife technique called Shikibocho, where ingredients are prepared without being touched, was demonstrated at Tokujomyoin Temple in Higashiyama Ward, Kyoto City. Disciples of the Hosho Ichijo school of culinary arts, comprised of Kyoto chefs, sliced carp and tofu using only knives and chopsticks, arranging them in the shape of auspicious characters.
Articles are excerpts from reports and news in the Kyoto Shimbun. Due to automatic translation, some expressions may not be accurate.
