庖丁: 40 Terms and Phrases

• 庖丁
• kitchen knife
• carving knife
• cooking
• food
• Houchou

• 庖丁島
• Houchoujima

• 腹庖丁
• Harahouchou

• 庖丁人
• Houchounin

• 裁ち庖丁
• tailor's knife

• 出刃庖丁
• knife
• pointed carver

• 庖丁人町
• Houchouninmachi

• 庖丁儀式
• Kitchen Knife Ceremony

• 刺身庖丁
• sashimi knife

• 肉切り庖丁
• carving knife
• butcher's knife
• cleaver
• meat chopper

• 四条流庖丁道
• The Shijo School of the Way of the Kitchen Knife

• 四条流庖丁書
• Shjijo School Kitchen-Knife Book

• 「庖丁式」とも。
• The way of the kitchen knife is also known as the 'kitchen knife method'.

• 庖丁塚（包丁塚）
• Hocho-zuka (Mound for kitchen knives)

• 家業は笙・（庖丁）。
• The family business consisted of sho (a wind instrument) and (hocho (kitchen knives)).

• 四条流庖丁道の創始者で知られている。
• He was known as the founder of Shijoryu Hochodo (Shijo school of kitchen knives users (chefs)).

• いわゆる四条流庖丁道の家として知られる。
• It is known as the family of so-called Shijo-ryu hocho-do (Shijo-ryu cuisine).

• 実家の善勝寺流（六条家流）は四条流庖丁道を伝える家柄である。
• His family, the Zenshoji line of the Rokujo family, has handed down Shijoryu Hochodo (the Shijo school of Japanese cuisine).

• 三州味噌を庖丁で細かく切り、水で溶き、鰹節、昆布を入れて3時間置く。
• Cut the hatcho miso finely with a kitchen knife, dissolve in water, add dried bonito and kombu, and then leave it for three hours.

• 室町時代後期、四条流の大意をまとめた料理書として『四条流庖丁書』が書かれている。
• In the later part of the Muromachi period, 'Shjijo School Kitchen-knife Book' was written as a cook book which outlines the way of the kitchen-knife in Shijo School.

• 「このわた汁」は、このわたをまな板の上で庖丁で叩き、椀に入れ、極く淡仕立ての汁を注ぐ。
• 'Konowata jiru' (konowata soup) is made by tapping konowata with a kitchen knife on a cutting board, putting it into a wooden bowl, and then pouring an extremely light-seasoned soup into the bowl.

• また、「庖丁」と称して将軍の御前で生きた魚を料理人に調理させて献じる趣向なども行われた。
• In addition, an event called 'Hosho', where live fish was prepared by a chef in front of the shogun was also conducted.

• 四条流庖丁道（しじょうりゅうほうちょうどう）は、平安時代から始まると伝えられる日本料理の流派。
• The Shijo School of the Way of the Kitchen Knife ('Shijoryu-Hochodo' in Japanese) is a school of Japanese cuisine which is said to have originated in the Heian period.

• 恵瓊が所持していたという短刀・庖丁正宗は、信昌が家康に献じたものだが、改めて信昌に下されている。
• The short sword of Hocho Masamune (Kitchen-Knife Masamune), which was said to be possessed by Ekei, had originally been presented by Nobumasa to Ieyasu and was given to Nobumasa anew.

• 四条流の庖丁儀式とされる、巧みな庖丁さばきによる荘厳な技術披露が現在でも継承され、行われている。
• This solemn demonstration of the masterly performance showed skill in handling a kitchen knife, and is considered to be the kitchen knife ceremony of the Shijo School, and has been passed on as the Kitchen Knife Ceremony of Shijo School to this day.

• または、庖丁はふるくは刀を転用して作られており魂を入れなければ使用できなかったその入魂のための塚。
• In old days, knives for cooking were made from recycled swords and those knives had to be charged with spirit before using, then the dogu-zuka was erected for the purpose of charging.

• 庖丁道（庖丁式）とは料理に関する作法・故実や調理法などを最も頻用する調理器具の包丁で象徴した呼び名である。
• The way of the kitchen knife (or the kitchen knife method) is the name given to cooking-related matters such as the art of cooking, its etiquette, and its traditions, and it has as its symbol one of the most frequently used cooking utensils, the kitchen-knife.

• 山蔭の確立した庖丁式は、藤原北家魚名流の藤原隆季を祖とする四条家に家業として伝えられ「四条流」と呼ばれることになる。
• The kitchen-knife method established by Yamakage was handed down as a family profession to the Shijo family which was affililated with the Northern House of the Fujiwara clan, Uona Line and descended from FUJIWARA no Takasue; therefore, the method was called 'Shijo School.'

• - 庖丁塚とは使い古されたり使えなくなってしまった包丁に感謝を込めて埋めたり、包丁捌きの技術の向上祈願して建てられた塚。
• - Hocho-zuka was erected to bury old worn knives to express appreciation for many years of service and to pray for improving skills in using knives for cooking.

• 石包丁（いしぼうちょう、石庖丁）は、日本の縄文時代や弥生時代の遺跡から、（中国では仰韶文化、竜山文化）発掘される磨製石器。
• The term ishi-bocho (stone implement) refers to a ground stone tool excavated from remains in the Jomon period or Yayoi period in Japan (in Yangshao culture and Longshan culture in China).

• これまで磐鹿六雁命の末裔高橋氏が庖丁式を執り行っていたが、光孝天皇の命により今までとは別の新たな庖丁式（料理）を編み出した。
• Before this time, the Takahashi clan (descendents of Iwakamutsukari no Mikoto) had managed Hochoshiki (ceremony for the use of kitchen knives), and he devised new Hochoshiki (cooking) that was different from the traditional one in accordance with the order of the Emperor Koko.

• 室町時代末期に「四條流庖丁書」という料理書に食材としての魚の格付けとして最高位に鯨、二番目が鯉、その他の魚は鯉以下として挙げられている。
• In a cooking book titled 'Shijoryu Hocho-gaki' written towards the end of the Muromachi period, whale meat is ranked number one of the fish foodstuffs, with the carp second, and followed by other fishes.

• 四条流の起源は、藤原山蔭（四条中納言、824年 - 888年）が、光孝天皇の勅命により庖丁式（料理作法）の新式を定めたことに由来すると伝えられている。
• It is said that the the Shijo School was derived from a new kitchen-knife method (cooking manner) which was establisehd by FUJIWARA no Yamakage (Shijo Chunagon, or Shijo Vice-Councilor, 824-888) in accordance with an order given by the Emperor Koko.

• それからクラチット夫人が大庖丁を手に取って、ゆるゆるとそれを一遍並み見渡しながら、鵞鳥の胸に突き刺そうと身構えた時、一座は息を殺してぱたりと静かになった。
• It was succeeded by a breathless pause, as Mrs Cratchit, looking slowly all along the carving-knife, prepared to plunge it in the breast;

• また、安土桃山時代に来日したジョアン・ロドリゲスは著書『日本教会史』の中で支配階層が身に付けるべき「能」（実践的な教養）であったものとして、「弓術・蹴鞠・庖丁」を挙げている。
• Joao Rodriguez, who visited Japan in the Azuchi-Momoyama period, wrote in his 'Church history in Japan' that the 'abilities' (practical skills) persons in the ruling class should have were 'the art of Japanese archery, kemari (a game played by aristocrats in the Heian period) and the use of kitchen knives.'

• 四条流庖丁式の次第が記述され、まな板の名所・寸法などから記載が始まり、続いて具体的な料理法や、箸・膳の飾り方なども記載されており、当時の日本料理の素材や調理法を知る上で貴重な史料となっている。
• Since the book contains a description of the ritual of the kitchen-knife method in Shijo School as well as descriptions starting with the naming and size of each place on the cutting board, followed by specific recipes, and decoration methods for chopsticks and eating utensils, it is now considered as a valuable historical source of information on materials and the art of cooking of the Japanese cuisine of those days.

• また四条流を学んだ園部和泉守という庖丁人が三河国松平氏に仕えていたが、松平元康（徳川家康）が天下人となり江戸幕府を創始すると、「四条園部流」が幕府の台所を預かることとなり、江戸時代には各藩へも普及が進んだ。
• When Motoyasu MATSUDAIRA (Ieyasu TOKUGAWA) became ruler of Japan and established the Edo bakufu (Japanese feudal government headed by a shogun), 'Shijo-Sonobe School' was charged with being responsible for the cuisine of the bakufu, since Sonobe Izuminokami (a master of kitchen-knife who had learned in Shijo School) had served the Matsudaira clan of Mikawa Province; consequently, that promoted to prevail Shijo School among domains in the Edo period.

• 藤原山蔭が鯉をさばいて以来の伝統と言われる技法を烏帽子・直垂をまとった姿で再現し、庖丁と真魚箸（まなばし）のみを用いて、鯉・鯛・鰹などの素材に一切手を触れることなくさばいていくもので、各地の神事などで奉納されることがある。
• The technique which is described as a tradition harking back to a time when FUJIWARA no Yamakage cleaned carp is revived by a performer in a lacquered hat and hitatare (samurai's large square-cut coat with cord laced sleeve edges) cutting and trimming such material as carp, sea bream, and bonito without touching the fish by using only a kitchen-knife and manabashi (type of long chopsticks used in the preparation of fish), which is sometimes dedicated on ritual occasions throughout Japan.

• いずれにせよ、ほどなくして刺身は食材を薄く切って盛り付け、食べる直前に調味料を付けて食べる料理として認識されるようになったらしく、『四条流庖丁道（しじょうりゅうほうちょうがき）』（宝徳元年・1489年）では、クラゲを切ったものや、果てはキジやヤマドリの塩漬けを湯で塩抜きし薄切りしたものまでも刺身と称している。
• In either case, it appears that sashimi came to be recognized as a dish in which ingredients were thinly sliced and seasoned directly before being eaten, and 'Shijoryu Hochogaki' (cookbook of the Shijo School, compiled in 1489) uses the word to refer to dishes ranging from the slices of jellyfish to the slices of salted green pheasant and salted copper pheasant that have had salt removed using hot water before being thinly sliced.

• 室町時代には足利氏征夷大将軍家に仕えた四条流の庖丁人（料理人）・大草公次（三郎左衛門）が「大草流」起こす、畠山氏（詳細不明）から畠山流も起こる、その畠山流の由来、その仕立て方、庖丁式、食事作法など膳部一切を旗本進士次郎左衛門尉へ伝え進士流が起こる、公家社会のみならず武家社会における料理においても、四条流の分派が浸透しはじめた。
• In the Muromachi period, - Kimitsugu (Saburozaemon) OKUSA (a master of kitchen-knife (cooker) of Shijo School) who had served the Shogun family of Ashikaga clan established 'Okusa School,' - also, Hatakeyama School started from the Hatakeyama family (detailes unknown), - the origin of Hatakeyama School and everything from its preparation to manners including the recipe, kitchen-knife method, and table manners were transferred to the Shogun's retainer, Jiro SHINJI Saemon no jo (third-ranked officer of the Left Division of Outer Palace Guards) who was to establish the Shinji School, and - branches of Shijo School started to take hold in the cuisine not only in Court noble society but also in Bushi society.