Template:Did you know nominations/Hōchōdō

Hōchōdō

 * ... that hōchōdō (庖丁道) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands?
 * Comment: I know this sounds like a “crazy Japan” item, but it’s completely legit, albeit little-known.
 * Comment: I know this sounds like a “crazy Japan” item, but it’s completely legit, albeit little-known.

Created by Nbarth (talk). Self nominated at 14:11, 18 November 2013 (UTC).


 * The following has been checked in this review by Maile
 * QPQ not necessary. Editor only has 2 previoius DYKs
 * Article created by Nbarth on November 18, 2013 and has 1,989 characters of readable prose
 * Hook length is sourced in the lead sentence
 * Image freely licensed on Commons

I think this is a really interesting little article with an image that would look good on the main page. I AGF on the sourcing that is entirely in Japanese. Everything looks good, except that the first paragraph under Schools section needs to be sourced— Maile (talk) 01:48, 1 December 2013 (UTC)
 * Found this: "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." (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 . ) from . Not sure if that would help. But I think this can be accepted in good faith. - AnakngAraw (talk) 03:35, 8 December 2013 (UTC)

Good 2 go. Translated reference was added to the article by AnakngAraw — Maile  (talk) 12:51, 8 December 2013 (UTC)