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HOCHOSHIKI
Traditional Knife Ceremony |
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 The
Houchoushiki is a traditional knife ceremony performed in Shinto
shrines by Japanese culinary experts, whereby a fish is deftly sliced
using a scalpel-sharp knife and long metal chopsticks, without so
much as touching the fish with the hands. The sliced fish is arranged
on a platter and presented ceremoniously at a miniature shrine to
the God of Culinary Arts. This time-honoured rite originated in
the first century AD in Chikura, Chiba, where it is still celebrated
annually at Takabe Shrine.
Rarely seen even by Japanese
people, this ancient ceremony will be performed by renowned local
Japanese chef, Hideo (Kenshu) Dekura of the Sydney Shijyo-shinryu
school. The ceremony will be followed by a brief talk by Mr Dekura
as well as Q&A time. |
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Hideo Dekura
Hideo
(Kenshu) began his culinary training in his father’s
restaurants where he acquired the principles of sushi and
Japanese-style cuisine which as passed down through the generations
of his family. At the Shijo-shinryu School he also studied
the philosophy of chakaiseki (tea ceremony cuisine),
Teikanryu shodo (calligraphy), Ikenobo ryuseiha
(flower arrangement) and the hochoshiki (knife
ceremony).
After
years of cooking and demonstrating in Japan, Hideo went to
Europe to study classical French cuisine. In 1974, he settled
in Australia, establishing the highly successful catering
company Japanese Functions of Sydney. Hideo has produced a
number of cooking books and videos and is a member of the
Australia Culinary Federation, Food Media Inc., Wine Press
Inc. and a lecturer at the Sydney Seafood School.
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| When: |
Thursday,
6 July 2006 (6pm for 6:30pm start) |
| Where: |
Japan
Foundation Gallery |
| Bookings: |
Japanese Society of Sydney
02 9262 6022 / jssi@tokyonet.com.au
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| Admission
free. Bookings essential. |
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& Copyright © The Japan Foundation, Sydney |
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