03Shiki Hocho ceremony28JAN14_DSC7540.jpg
Ikama Masayasu prepares a carp in a "shikibocho" Imperial Knife Ceremony, Ginza Restaurant, Asakuchi City, Okayama Pref, Japan, January 28, 2014. Ikama Masayasu is 29th head of the Kyoto Ikama school of shikibocho. Shikibocho is a Shinto ceremony in which raw fish or fowl is filleted using only a knife and chopsticks. During the ceremony which dates back to the Japanese Imperial Court of 859 the master does not touch the fish with his hands.