Gyocho kirikata

Describes the numerous ways to carve fish and fowl including carp; snapper; flounder; bonito; catfish; shark; and octopus as well as pheasant; duck; goose; swan; crane; and hawk. Usually, there is more than one carving method described for each fish or fowl in order to cover both formal and informal meals, the former often with indications for specific ceremonial purposes (e.g. a meal before going off to war)

• 1793?

• Ogasawara, Nagatoki, 1514-1583

1 scroll : paper ; 10160 x 155 mm

Binding: Paper scroll rolled onto original brass jiku roller

Decoration: Illustrated with ink drawings of meat cutting techniques in three colors: black, light grey and pink

Ms. scroll

Origin: Japanese scroll containing "secrets for initiation into the mysteries of the art of carving." The carving instructions were originally given to Ogasawara-Nyudo Nagatoka who passed down the instructions by secretly handing them down to ten other people, each of whom is documented at the end of the scroll, with this particular copy being completed in 1793

Title supplied by vendor

• Japan

• Cooking (Fish)
• Cooking (Poultry)
• Cooking (Seafood)
• Cooking, Japanese
• Early works

• text

• Japanese

Public domain (US)

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Special Collections & Archives, UC San Diego, La Jolla, 92093-0175 (https://lib.ucsd.edu/sca)

2020-10-28