“Shiki-bocho” is a traditional Japanese food ceremony which is said started 1200 years ago.
The chef, who wears Kariginu with Eboshi and Hakama, uses a kitchen knife to cook without touching any fish and birds on the cutting board, to make auspicious-arranged dish.
Shiki-bocho is representatively held on “Sechie”, which is Janyary 1, March 3, May 5, July 7, September 9.
The most important and spectacular Sechie is that on September 9 (in October in the lunar calendar), “Cho-yo no Sechie”.
Cho-yo no Sechie celebrates longevity in full chrysanthemum flowers.
In 859 (Jogan first year), Masatomo Fujiwara, followed the imperial command to establish a formula of a kitchen knife ceremony, “Shiki-bocho”.
The decendant of Masatomo got a family name, “Ikama” by the first Kamakura shogun Yoritomo Minamoto, then became the head of the Shikiji of Kamakura shogunate.
Now, twenty-ninth Iemoto runs the restaurant “Mankamero” in Kamigyo-ku, Kyoto JAPAN.
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All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!