Japanese KNIFE CEREMONY (Shikibōchō 式庖丁) | Yamakage-ryū 山陰流 | Expo 2025 Osaka, Kansai, Japan

Experience the rare and sacred art of the Japanese Knife Ceremony (Shikibōchō, 式庖丁) performed live at Expo 2025 Osaka, Kansai, Japan. This special presentation features two master chefs of the Yamakage-ryū (山陰流) school, performing side-by-side in an elegant display of tradition, spirituality, and culinary precision. 🔪 On the left: "The Carp of Five Cuts" (Gotō no Koi/五刀之鯉) by Manabu Yamada (山田 学) - master of Kappou Magokoro (割烹和心), Nabari City, Mie Prefecture 🎣 On the right: “The Sea Bream of Tying Bonds" (Musubi no Tai/結び之鯛) by Makoto Shimizu (清水 誠) - master of Hachi (八孟), Uehommachi, Osaka 2025年大阪・関西万博にて披露された、日本の伝統儀式「式庖丁」の実演。山陰流による貴重な同時パフォーマンスで、 ・左側：三重県名張市割烹和心の主人である山田学氏による「五刀之鯉」 ・右側：大阪市上本町八孟の主人である清水誠氏による「結び之鯛」 包丁と箸のみを用い、食材に手を触れずに行うこの所作は、和の心と自然への敬意を表す神聖な儀式です。 Shikibōchō is a 1,200-year-old culinary ritual dating back to the Heian period, where ingredients are prepared using only a ceremonial knife and chopsticks—without direct hand contact. This practice, rooted in purity and mindfulness, is a spiritual offering rather than a cooking process, celebrating the harmony between humans, nature, and food. Yamakage-ryū (山陰流) is one of the few remaining schools preserving this intangible cultural heritage. The simultaneous performance of two distinct ceremonial dishes demonstrates not only the artistic mastery of each practitioner but also the deep cultural philosophy behind Japanese cuisine and hospitality. This performance at Expo 2025 highlights the beauty of Japan’s living traditions and invites the world to appreciate its subtle elegance and timeless values. #KnifeCeremony #式庖丁 #庖丁式 #Shikibocho #JapaneseCulture #YamakageRyu #山陰流 #TraditionalJapan #Expo2025 #OsakaKansai #JapaneseCuisine #KyotoTradition #IntangibleHeritage #osakaexpo #osakaexpo2025 #expo2025osaka #telejapanmedia #worldexpo #worldexpo2025