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四条流包丁道 (Shijo School of the Way of the Kitchen

 
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JLBadgley
Tsushima no Kami
Tsushima no Kami
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Joined: 09 Apr 2007
Posts: 1617
Location: Washington, DC, USA

PostPosted: Mon May 12, 2014 3:41 pm    Post subject: 四条流包丁道 (Shijo School of the Way of the Kitchen Reply with quote
Warning: These videos show a whole fish being made (very ceremonially and with great pomp) into many parts. While there is very little blood, I figured I would put a trigger warning up for anyone who doesn't care for that sort of thing.

http://www.youtube.com/watch?v=3Na7bD7q-W0

http://www.youtube.com/watch?v=qpwFUrYFza0

Shijo Ryu is a style of ceremonial filleting that goes back to at least 1489 when the book 「四条流包丁書」 was written, with claims of origins back to the 9th century. This was a part of presentation at feasts and festivals, and you often see the decorative fish in displays, but I hadn't seen it actually done before.

Here is a page for the Shijo Ryu school:
http://www.shijyoryu.com/

-Josh
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