is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands.[1]
It is also known as or, and survives to the present day, with occasional demonstrations, particularly in Kyoto.
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.
The filleting is done using only a and a pair of, without touching the fish with one's hands. The chef is dressed in Heian period clothing, most notably an hat and robe. The hitatare features long sleeves and a drawstring, which is used to tie up the sleeves during the ceremony.
The oldest school is, which originated with in the early Heian period (9th century).[2] He was also known as, due to the mansion he built at the intersection of Shijō Street and Ōmiya street (current Ōmiya Station), hence the name of the style.
The main surviving school is the . The current head (29th generation) is (art name), of restaurant in Kyoto's Nishijin neighborhood. This style originated in the early Kamakura period (late 12th century), in warrior households that had been bestowed the "Ikama" name by the emperor.[3] In this school the art is called, hence this name is commonly used today.
The ritual is occasionally done as an offering at shrines, with irregular schedule, and private displays are available by appointment with practitioners. The main event featuring hōchōdō is a demonstration by many practitioners at the, held annually in Kyoto in December.[4]