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- Hōchōdō abstract "Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands.It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations, particularly in Kyoto.".
- Hōchōdō thumbnail Yoshimi_Tanigawa_-_Ikamaryuu_shikibouchou.jpg?width=300.
- Hōchōdō wikiPageExternalLink thejapanesetable.
- Hōchōdō wikiPageExternalLink 08.shtml.
- Hōchōdō wikiPageExternalLink event.html.
- Hōchōdō wikiPageExternalLink freepage_19_1.html.
- Hōchōdō wikiPageExternalLink freepage_20_1.html.
- Hōchōdō wikiPageExternalLink freepage_5_1.html.
- Hōchōdō wikiPageExternalLink sikiboutyou.htm.
- Hōchōdō wikiPageID "41116058".
- Hōchōdō wikiPageLength "4408".
- Hōchōdō wikiPageOutDegree "24".
- Hōchōdō wikiPageRevisionID "689635216".
- Hōchōdō wikiPageWikiLink Category:9th-century_establishments_in_Japan.
- Hōchōdō wikiPageWikiLink Category:Cuts_of_meat.
- Hōchōdō wikiPageWikiLink Category:Fish_processing.
- Hōchōdō wikiPageWikiLink Category:Japanese_cuisine.
- Hōchōdō wikiPageWikiLink Category:Shinto.
- Hōchōdō wikiPageWikiLink Chūnagon.
- Hōchōdō wikiPageWikiLink Culinary_art.
- Hōchōdō wikiPageWikiLink Eboshi.
- Hōchōdō wikiPageWikiLink File:Yoshimi_Tanigawa_-_Ikamaryuu_shikibouchou.jpg.
- Hōchōdō wikiPageWikiLink Fillet_(cut).
- Hōchōdō wikiPageWikiLink Fujiwara_no_Yamakage.
- Hōchōdō wikiPageWikiLink Heian_period.
- Hōchōdō wikiPageWikiLink Hitatare.
- Hōchōdō wikiPageWikiLink Japanese_cutlery.
- Hōchōdō wikiPageWikiLink Kamakura_period.
- Hōchōdō wikiPageWikiLink Kikkoman.
- Hōchōdō wikiPageWikiLink Manabashi.
- Hōchōdō wikiPageWikiLink Nishijin.
- Hōchōdō wikiPageWikiLink Shijō_Street.
- Hōchōdō wikiPageWikiLink Shinto.
- Hōchōdō wikiPageWikiLink Yūsoku_ryōri.
- Hōchōdō wikiPageWikiLink Ōmiya_Station_(Kyoto).
- Hōchōdō wikiPageWikiLink File:Houchounin_in_71_shokunin_utaawase.png.
- Hōchōdō wikiPageWikiLinkText "Hōchōdō".
- Hōchōdō wikiPageUsesTemplate Template:Efn.
- Hōchōdō wikiPageUsesTemplate Template:Ja-icon.
- Hōchōdō wikiPageUsesTemplate Template:Nihongo.
- Hōchōdō wikiPageUsesTemplate Template:Notelist.
- Hōchōdō wikiPageUsesTemplate Template:Orphan.
- Hōchōdō wikiPageUsesTemplate Template:Refbegin.
- Hōchōdō wikiPageUsesTemplate Template:Refend.
- Hōchōdō wikiPageUsesTemplate Template:Reflist.
- Hōchōdō subject Category:9th-century_establishments_in_Japan.
- Hōchōdō subject Category:Cuts_of_meat.
- Hōchōdō subject Category:Fish_processing.
- Hōchōdō subject Category:Japanese_cuisine.
- Hōchōdō subject Category:Shinto.
- Hōchōdō hypernym Form.
- Hōchōdō comment "Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands.It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations, particularly in Kyoto.".
- Hōchōdō label "Hōchōdō".
- Hōchōdō sameAs Q11420015.
- Hōchōdō sameAs Hōchōdō.
- Hōchōdō sameAs 四条流庖丁道.
- Hōchōdō sameAs m.0zbybv0.
- Hōchōdō sameAs Q11420015.
- Hōchōdō wasDerivedFrom Hōchōdō?oldid=689635216.
- Hōchōdō depiction Yoshimi_Tanigawa_-_Ikamaryuu_shikibouchou.jpg.
- Hōchōdō isPrimaryTopicOf Hōchōdō.