hōchōdō
... that hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands ?
... that <span about="#mwt31" data-mw="{&quot;parts&quot;:[{&quot;template&quot;:{&quot;target&quot;:{&quot;wt&quot;:&quot;Nihongo&quot;,&quot;href&quot;:&quot;./Template:Nihongo&quot;},&quot;params&quot;:{&quot;1&quot;:{&quot;wt&quot;:&quot;&quot;},&quot;2&quot;:{&quot;wt&quot;:&quot;庖丁道&quot;},&quot;3&quot;:{&quot;wt&quot;:&quot;'''[[hōchōdō]]'''&quot;},&quot;4&quot;:{&quot;wt&quot;:&quot;the way of the cleaver&quot;}},&quot;i&quot;:0}}]}" id="mwBbs" title="Hepburn transliteration" typeof="mw:Transclusion"><i lang="ja-Latn"><b><a href="./Hōchōdō" rel="mw:WikiLink" title="Hōchōdō">hōchōdō</a></b></i></span><span about="#mwt31" id="mwBbw" style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">庖丁道</span></span>, the way of the cleaver)</span> is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands <i id="mwBb0">(demonstration pictured)</i>?