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.
This Shikibocho demonstration has been performed annually since 2012 by the school as a dedication ceremony to Hakutenryu-o, the god of performing arts enshrined within the temple.
The disciples, dressed in eboshi (traditional Japanese hats) and kariginu (traditional Japanese robes), first held the carp with chopsticks and skillfully sliced it into three pieces with the knife. They then arranged the finely chopped flesh to represent the traditional phrase "Daiakamoto". For the sliced tofu, they arranged it to form the character "Tenma", in honor of the Year of the Horse.
The head chef (69 years old) who was in charge of the carp said, "It was difficult because the bones are hard, but I was relieved when it was finished."
