nntsuzu/KFTT huggingface dataset:
English: If we only hold the game and "kumite" (sparring), the "kata" and demonstration skills are likely to be neglected, and so by holding "kata" or demonstration competition at the same time we can prevent them from being neglected.
Japanese: 競技として試合・組手だけを行っていると、形（型）・演武はおろそかにされ易くなるので、形（型）競技・演武競技も同時に行えばそれを防ぐことができる。
English: From a practical standpoint, the question of which kind of "kata" or demonstration is best will vary from one school to another, from one martial artist to another and so on, and it's difficult to make such assessments objectively.
Japanese: 形（型）・演武を実用の観点からどのようなものをよいとするかは流派、武道家などにより様々であり客観的評価が困難である。
English: As a result, the criteria for point ratings tend to emphasize the showy beauty or speed but deviate from the essence of budo (see the Chinese bujutsu "dento ken" (traditional Tai Chi) and "seitei ken" (the new type of Tai Chi)).
Japanese: 結局のところ、見た目の美しさやスピードを重視した採点基準になってしまい、本来の姿から乖離してしまう（中国武術伝統拳と制定拳参照）。
English: However, some refute this on the grounds that "bi" (beauty) is essential because it's included in one of the three major elements of budo, "yo" (usefulness), "bi" and "do" (way).
Japanese: しかし、「美」は武道の三大要素「用・美・道」のひとつで大事なことだとの反論もある。
English: In the early Meiji period, the originator of judo, Jigoro KANO, expressed the characteristics of judo (budo) as follows:
Japanese: 明治初期、柔道の開祖嘉納治五郎は柔道(武道)の特徴を次のように挙げた。
English: Ever since Dainippon Butoku-kai applied the dan-kyu promotion system for judo, kendo and kyudo before the war (previously, the dan promotion system had been adopted by the Kodokan, the kyu promotion system by the Tokyo Metropolitan Police Department (the Interior Ministry)), the other budos have also adopted the promotion system.
Japanese: 戦前に大日本武徳会が柔道・剣道・弓道に段級位制武道を採用（段位制は講道館が、級位制は警視庁(内務省)が先行して採用）して以降、他の武道にも採用され現在に至っている。
English: However, the distinctions have their own respective historical backgrounds, which vary significantly from one budo to another.
Japanese: ただしその区分けはそれぞれ歴史的経緯があり、武道によりまったく異なる。
English: Titles such as renshi, kyoshi, (jun-hanshi) and hanshi are often given in budo.
Japanese: 武道においては、錬士・教士・（準範士）・範士の称号が広く制定されている。
English: The origin of these titles is thought to lie in the fact that the title of seirensho was given to those who practiced very hard in budo, which supposedly led to the entitlement of renshi, and it came into existence as the title of kendo as well as the titles such as tatsushi (later, kyoshi) and hanshi during the Meiji period.
Japanese: これらの称号の起源は明治期において、大日本武徳会が武道に精励した者に対して精錬証を授けたことが後に錬士の称号制定につながっているとされ、達士（後に教士）、範士の称号とともに剣道の称号として成立したことによる。
English: He scientifically elucidated the budo by means of materialistic dialectic and established the essentialist theory of budo, the theory of proficiency in martial arts, the theory of the duel and so on, but he is criticized as not having suggested any outcome based on those theories.
Japanese: -唯物論的弁証法により武道を科学として解明し、武道本質論、武技上達論、勝負論など確立したとしているが、理論に基づく成果が全く提示されていないという指摘がされている。
English: These shrines are regarded as the gods of Japanese bujutsu and budo, and the name 'Kashima Daimyojin' (鹿島大明神) and 'Katori Daimyojin' (香取大明神) are often enshrined in the dojo (training hall).
Japanese: -日本武術・武道の神とされ、「鹿島大明神」・「香取大明神」として道場に祀られることが多い。
English: Niinamesai (Niiname no matsuri, Shinjosai) is a ritual held each November 23, in which the Emperor offers newly harvested rice to the deities of heaven and earth, eats it and expresses gratitude for the harvest.
Japanese: 新嘗祭（にいなめのまつり、にいなめさい、しんじょうさい）とは、11月23日に、天皇が五穀の新穀を天神地祇（てんじんちぎ）に勧め、また、自らもこれを食して、その年の収穫を感謝する祭儀。
English: Prior to the adoption of the solar calendar in 1873, it was customarily held on the second U no hi (day of the rabbit) in November (lunar calendar).
Japanese: 1873年の太陽暦採用以前は旧暦の11月(旧暦)の2回目の卯の日に行われていた。
English: Since then, Niinamesai has become a ritual of Ise-jingu Shrine and its related shrines, and on that day the Emperor's messenger is dispatched to Ise-jingu Shrine and offers Omike (food for deities).
Japanese: 新嘗祭自体は伊勢神宮及びそれに連なる神社の祭儀となり、伊勢神宮には天皇の勅使が遣わされて、大御饌（おおみけ：神が召し上がる食事）を供える形式となった。
English: It's a product made by blending mirin (sweet rice wine), which is very sweet and is usually employed as a seasoning, with shochu so that the product becomes less sweet and is therefore easy to drink.
Japanese: 調味料でもある甘味の強いみりんに焼酎を加えて甘味を抑え、飲みやすくしたもの。
English: Its name 'naoshi' (literally, improve) is derived from 'improve the taste of a difficult-to drink alcoholic beverage.'
Japanese: 「飲みにくい酒を手直しする」というニュアンスから「直し」という呼称が発生した。
English: Although it was drunk by many people in the Edo period as a subtype of shochu, today it has minor status.
Japanese: 江戸時代には焼酎の亜種としてよく飲まれていたが、現在では一般にはマイナーな存在である。
English: The fact that it was drunk in the summer season after being cooled in a well and was treated as luxury product is seen from the story of 'Aona,' a program of kamigata-rakugo (traditional Japanese storytelling performed in the region of Kyoto and Osaka).
Japanese: かつては夏の暑気払いとして、井戸で冷やされて楽しまれ、高級品として扱われていたことが、上方落語の「青菜」に伺える。
English: According to the Liquor Tax Act, it was once distinguished from 'hon-mirin' (pure mirin), and its tax rate was lower than that of hon-mirin.
Japanese: かつては酒税法上、「本みりん」とは区別され、飲用みりんは本みりんより課税額が安かった。
English: In the wake of a WTO recommendation issued in the 1990s, the tax rate for whisky was lowered while the rate for shochu was raised.
Japanese: 1990年代に世界貿易機関の勧告により、ウィスキーの酒税が下がる一方で焼酎の酒税は上昇した。
English: However, honnaoshi was overlooked since it was identified with cooking liquor, and its tax rate was left relatively low.
Japanese: しかし、料理酒と同一視された本直しは看過され、相対的に低い税率に抑えられた。
English: Under such circumstances, some manufacturers of shochu/mirin aimed at honnaoshi as 'tax-saving shochu,' as in the case of low-malt beer.
Japanese: そこで一部の焼酎・みりん製造業者は、発泡酒同様の「節税焼酎」として本直しに着目した。
English: As a result, its sales as an alcoholic beverage increased rapidly toward the end of the 1990s.
Japanese: その結果、1990年代末期には飲用酒としての販売量が急激に増加した。
English: However, the Finance Ministry (current Ministry of Finance) didn't overlook the situation, and in 2000 it amended the Liquor Tax Act.
Japanese: しかし大蔵省（現・財務省）はこれを見逃さず、2000年には酒税改正を行った。
English: Because of that amendment, the tax rate of drinking mirin containing a large amount of shochu (the products whose alcohol content is 23 proof or above, or the products whose content of extracted component is below 8%) was raised to the same level at that of shochu, and consequently there was a sharp drop in the demand for naoshi.
Japanese: これにより、焼酎を多く加えた飲用みりん（アルコール分23度以上、またはエキス分8度未満）については焼酎と同じ税率となり、直しへの需要は急激に廃れた。
English: The term "Karaage" refers to a method of food preparation using frying oil, or the food that is prepared using this method.
Japanese: 唐揚げ（からあげ、空揚げ）とは、揚げ油を使用した調理方法、またその調理された料理を指す。
English: Examples of food prepared this way include fried chicken with a thin coating of batter made from flour or katakuriko (potato starch), fried fish using white meat fish, such as lake smelt, righteye flounder and double-lined fusiliers (gurukun), and fried shrimp using smaller prawns such as tenagaebi (oriental river prawn) and sakuraebi (a small pink shrimp).
Japanese: 料理例は、鶏肉に小麦粉や片栗粉などを薄くまぶして油で揚げたもの、ワカサギやカレイ、タカサゴ（グルクン）などの白身魚、テナガエビやサクラエビなど小型のエビを利用した物がある。
English: In contrast, tatsutaage is prepared by seasoning meat with soy sauce and mirin (sweet rice wine for cooking), coating it with just katakuriko and frying it.
Japanese: これに対して、竜田揚げは肉などを醤油とみりんから作ったタレに漬け込んで下味をつけて片栗粉のみで揚げる。
English: The name 'tatsutaage' is derived from the poem read by ARIWARA no Narihira, which was selected in Hyakunin Isshu (One Hundred Poems by One Hundred Poets) and was also the title of a famous rakugo (traditional comedic story telling) 'Chihayaburu.'
Japanese: 「竜田揚げ」の名前は、百人一首のひとつであり、落語「千早振る」でも有名な在原業平の歌から付けられている。
English: As the ingredients soaked in soy-sauce are fried, their color becomes the tone of red leaves, which reminds people of red leaves floating on the Tatsuta-gawa River, a spot where red leaves are often viewed.
Japanese: 材料に染み込んだ醤油の色が、揚げることで紅葉のような色合いになるために、紅葉の名所である竜田川に紅葉が流れる姿が連想されるからである。
English: Some people assert that the name is derived from the fact that due to a lack of flour, the head chef on a cruiser in the Imperial Japanese Navy 'Tatsuta' (龍田) (light cruiser) used katakuriko, in substitution of flour, when he prepared karaage.
Japanese: また大日本帝国海軍の巡洋艦「龍田(軽巡洋艦)」の司厨長が、唐揚げを作る際に小麦粉が無かった為代用に片栗粉を用いて揚げた事を由来とする説もある。
English: It is believed that tatsutaage was already a common method of food preparation in the early Showa period, due to it being listed as a military food preparation method in a book published in 1937.
Japanese: 昭和12年発行の軍隊調理法にも記載のあるところから、すでに昭和初期には一般的な料理であったと思われる。
English: Fried gristle is a dish prepared using the same methods as karaage or tatsutaage, but using chicken wings or the gristle from legs as the main ingredient.
Japanese: 軟骨唐揚げは、鶏の手羽、または脚の軟骨部分を切り分けて、唐揚げもしくは竜田揚げの手法で調理したもの。
English: Fried shrimp is a dish prepared using the same karaage method, but using shrimps small enough to be eaten whole, shell and all.
Japanese: 小海老の唐揚げは、殻ごと食べられる程度の小振りのエビを唐揚げの手法で揚げた料理。
English: As the main ingredient, freshwater shrimp such as tenagaebi and sujiebi (lake prawn), shallow water shrimp such as shibaebi (shiba shrimp) and toraebi (tora velvet shrimp), and deep water shrimp such as sakuraebi, shiraebi (Japanese glass shrimp) and jinkenebi (golden shrimp) are used.
Japanese: 淡水産のテナガエビやスジエビ、浅海産のシバエビやトラエビ、深海産のサクラエビ、シラエビ、ジンケンエビなどが用いられる。
English: Nanbanzuke is a dish prepared by pouring (or soaking in) 'nanbanzu,' Japanese sweet vinegar mixed with chopped green onion and red pepper (nanban), on karaage.
Japanese: 南蛮漬け（なんばんづけ）は、唐揚げに「南蛮酢」というネギ・唐辛子（南蛮）の刻みを混ぜた甘酢を掛けた（あるいは漬けた）料理。
English: When nanbanzu is poured over karaage, the dish is similar to the Mediterranean dish 'escabeche,' and when karaage is soaked in nanbanzu for a long time, the dish becomes similar to a marinade.
Japanese: 掛けるなら西洋料理でいう「エスカベージュ」に、長く漬ければマリネに相当する。
English: Karaage is a popular food in Japan, and people eat it on a variety of occasions, for example, as a side dish in a boxed lunch, a side dish to go with alcohol and as a dish at a children's birthday party.
Japanese: 唐揚げは日本で人気の高い料理の一つであり、弁当のおかずから酒の肴、子供の誕生日会のおかず等、幅広い場で食べられる。
English: As gurukun loses its freshness quickly and its taste is light, it is said that people fry gurukun whole with the intention of preserving it longer as well as improving its flavor.
Japanese: グルクンを丸ごと揚げることについては、鮮度が落ちやすく、また、淡泊な味であるグルクンを、油で揚げることで日持ちさせ、さらにうまみをつけるという狙いがあると言われている。
English: In Okinawa there is a dish called 'Bata yaki' (sautéed with butter) that is a fish deep-fried whole in margarine for flavor, it is not, however, a fillet sautéed with butter, similar to meuniere, which is common in mainland Japan.
Japanese: また、沖縄には「バター焼き」と称する料理があるが、これは日本本土で一般的なムニエルのような切身のバターソテーではなく、マーガリンで風味を付けた魚の丸揚げのことである。
English: Zangi is a kind of karaage popular in Hokkaido which uses chicken or seafood (octopus, squid) as the main ingredient.
Japanese: ザンギは、北海道で作られる鶏や魚介類（タコ、イカ）の唐揚げの一種である。
English: With this karaage the ingredients are thickly pre-seasoned with soy sauce, ginger and garlic, however, the version served at famous restaurants in Kushiro is barely seasoned at all.
Japanese: 唐揚げの下味付けの際に、醤油やショウガ、ニンニクなどで濃厚な味付けを施したものであるが、釧路の有名店は味がほとんど付いていない。
English: On the other hand, some people assert that zangi's birthplace is a restaurant called 'Tototei' in Hakodate City because it was already served there in pre-war times (1937).
Japanese: ただし、戦前(昭和12年)から出されていたとされることから、函館市の「陶陶亭」であったという説もある。
English: However, Kushiro is commonly believed to be the birthplace since 'Tototei' no longer exists and no relevant people are alive today.
Japanese: こちらは、関係者が全て故人となり、店も現存していないことから、現在では釧路説が一般的に支持されている。
English: As for the name of 'zangi,' the master of Torimatsu said that he thought the Chinese word for fried chicken was zagi (deep-fried chicken in Chinese) and created the name of 'zangi' by inserting the word of 運 (n) (luck) between za and gi in the hope that it would 'bring good luck.'
Japanese: 「ザンギ」という名称は上記の鳥松の主人によれば、中国語で鳥の唐揚げを意味する言葉をザーギー（炸鶏）と認識していて、その間に「運がつくように」ウンを入れた、という事である。
English: Aside from the above, however, there are various theories, such as one which asserts the name is a mispronunciation of the Chinese word 'jazuji' (fried spring chicken).
Japanese: しかし他にも中国語の「炸子鶏」（ジャーズージー。若鶏の唐揚げ）が訛ったものなど諸説がある。
English: One theory asserts that the origin is from the Chinese word 'jazuji' (which is pronounced zazugi or zajigai depending on the region).
Japanese: 中国語「炸子鶏」（ジャーズージー）説（地方によってはザーズーギー、ザージーガイなどとも発音する）
English: One theory asserts that the origin is from the Chinese word 'jaji' (which is pronounced zagi or zagai depending on the region).
Japanese: 中国語「炸鶏」（ジャージー）説（地方によってはザーギー、ザーガイなどとも発音する）
English: One theory asserts that the origin is from the Japanese word 'senzanki' (千斬切) (which might be a character with only a phonetic-equivalent since it has no meaning in Chinese).
Japanese: 日本語「千斬切」（センザンキ）説（中国語としては意味をなさないので当て字であろう）
English: One theory asserts that people used the Buddhist terminology 'zangi' (慚愧) because they were ashamed of killing and cooking young chickens.
Japanese: 仏教用語で、年端もいかない若鶏を殺生して調理する行いを恥じよという思いを込め「慚愧」（ザンギ）説
English: Some people assert the reason behind its name might be related to the large number of people who, after the war, returned from China and Manchuria and settled in Hokkaido, including Kushiro City.
Japanese: 釧路市を含めて北海道各地には戦後、中国、満州からの引揚者が多く移り住んだことと関係があるのではないかとする説もある。
English: Some people also assert that the name 'zangi' should only be used for food that uses katakuriko in the batter for the coating, since this is a common feature with jazuji.
Japanese: また、炸子鶏と共通する部分として、衣に片栗粉を使うことが「ザンギ」の条件であるとする説もある。
English: Some people in Hokkaido identify karaage with chicken as zangi, and zangi is normally included in the menu at most izakaya in Hokkaido.
Japanese: 北海道民の中には、唐揚げ＝鶏肉のザンギであると認識している人もおり、北海道の居酒屋のメニューにはザンギが含まれているのが一般的である。
English: Therefore, some people in Hokkaido don't recognize zangi, or the term, as being unique to Hokkaido.
Japanese: そのため、ザンギを北海道独特の物、或いは名称であると認識していない北海道民も存在する。
English: Due to this, even national chain supermarkets in Hokkaido are selling fried chicken under the name of zangi.
Japanese: このため、全国展開している大手のコンビニエンスストアでも、北海道内の店舗では、鶏肉のから揚げ商品にザンギの名称を用いて販売している。
English: An izakaya named 'Tsubohachi,' which originally started business in Sapporo City, also provides fried chicken under the name of zangi.
Japanese: また、札幌市で創業した居酒屋チェーン「つぼ八」でも、鶏肉のから揚げ商品にザンギの名称を用いている。
English: When ingredients other than chicken are used, the dish is normally referred to by the name of the ingredient used, such as 'Octopus zangi.'
Japanese: 鶏肉以外の場合は、「蛸のザンギ」など材料名を付して呼ぶことが一般的である。
English: However, some bento (boxed lunch) shops have been selling products using the name 'karaage'; also, karaage powder named 'Karaageko' which is a product of Nisshin Seifun Inc., have been sold for some time.
Japanese: しかし、弁当の販売店の中には「から揚げ」として売られているほか、日清製粉の「から揚げ粉」も古くから売られている。
English: In this case, zangi refers to chicken tatsutaage or karaage with a strong ginger flavor.
Japanese: その場合は、ザンギ＝鶏の竜田揚げ、もしくは生姜味（風味）を強くしたから揚げと言う意味になる。
English: Although some books or websites on the dialect of Hokkaido state that 'zangi means karaage,' this is not technically correct as explained above.
Japanese: また、「ザンギ」を「唐揚げの意味」とする北海道弁の解説書、サイトなどがあるが、上記の通り、これは厳密には間違いである。
English: In Imabari City, Ehime Prefecture, fried chicken made with chicken that was pre-seasoned by being soaked in sauce is called 'senzanki' (the Chinese characters '千斬切' are also used), and this same dish is called 'zanki' in the Toyo region.
Japanese: 愛媛県今治市では揚げる前にタレに漬けて味付けした鶏の唐揚げを「せんざんき」（「千斬切」の字も当てられる）、東予地方では同じものを「ざんき」と呼ぶ。
English: There are so many people who love fried chicken in Nakatsu City, Oita Prefecture, and so many karaage restaurants located inside the city, that neighboring Usa City and Buzen City/Chikujo-gun, Fukuoka Prefecture have begun competing with each other over the taste of their fried chicken.
Japanese: 大分県中津市は鶏肉唐揚げを好む人が非常に多く、市内や近郊の宇佐市、福岡県豊前市・築上郡には非常に多くの唐揚げ専門店が存在し、その味を競っている。
English: Yurinchi is a Chinese dish which is prepared by pouring vinegar sauce, soy sauce and plenty of chopped white onions, on fried chicken.
Japanese: 油淋鶏（ユーリンチー）は、鶏の唐揚げに、刻んだネギをたっぷり入れた酢と醤油のタレをかけた中華料理のひとつ。
English: The original method for cooking yurinchi is to fry chicken without a flour coating while pouring oil over it so that the chicken's skin becomes crisp.
Japanese: 粉をつけず油をかけながら皮をパリッとさせるのが本来の調理方法である。
English: However, the variation of this dish that is fried after being coated with flour is also often referred to as yurinchi, due to the fact that the original method is time-consuming and the sauce tends to become stuck to the chicken while cooking.
Japanese: しかし、調理時間の短縮やソースがからみやすい等の理由で、粉をまぶして揚げたものについても油淋鶏として紹介される事が多い。
English: Remonkai is a Cantonese dish prepared by pouring sauce made from lemon juice, sugar and soy sauce etc., on fried chicken.
Japanese: 檸檬鶏（レンモンカイ）は、鶏の唐揚げに、レモンの絞り汁、砂糖、醤油などで作ったタレをかけた広東料理のひとつ。
English: Razuji is an example of Szechuan cuisine which is prepared by spreading, together with salt, fried chopped red pepper on fried spring chicken.
Japanese: 辣子鶏（ラーズージー）は、若鶏の唐揚げとともに、赤唐辛子を素揚げにして、刻んで塩と共に振りかけた四川料理のひとつ。
English: Mochikochikin is Hawaiian food which is prepared by frying pre-seasoned chicken with a glutinous rice powder (shiratamako [refined rice powder]) coating.
Japanese: モチコチキンは下味をつけた鶏肉にもち米の粉（白玉粉）をまぶして揚げたハワイの料理。
English: Kendo means Budo (martial art), which was introduced as a competitive sport through the reorganization of Gekken (swordsmanship), which was the Shinai (bamboo sword) training of Kenjutsu (swordplay), a time-honored Japanese Bujutsu (martial art); also, it's a way or ascetic training aiming at character-building through the practice of the Ken (sword with two sharpened edges) principle.
Japanese: 剣道（けんどう、劍道）とは日本古来の武術である剣術の竹刀稽古である撃剣を競技化した武道で、剣の理法の修練による人間形成を目的とする道または修行である。
English: In matches, not only attacks using a Shinai but also the body check, foot sweep, grappling and so on are allowed.
Japanese: 試合は竹刀を使った攻撃だけでなく、体当たり、足払い、組打ちも認めている。
English: Although the All Japan Kendo Federation is affiliated with the JOC and the International Kendo Federation is a member of the GAISF, which is affiliated with the IOC, both have consistently opposed the idea of Kendo becoming an official Olympic sport or an demonstration sport.
Japanese: 全日本剣道連盟はJOC、国際剣道連盟はIOC傘下のGAISFに加盟をしているが、剣道のオリンピックの正式種目、公開種目化には首尾一貫して反対している立場を取っている。
English: The contenders enter the match site, step forward two paces, bow to each other, step forward three paces, take a Sonkyo (squatting position) and stand up when the referee calls out, 'Hajime (Start),' and then fight to the finish using their techniques or until the specified duration of the match has elapsed.
Japanese: 選手は試合場に入り二歩進んでお互いに礼をし、三歩進んで蹲踞したあと審判の「始め!」の声がかかってから立ち上がって勝敗が決するか規定の試合時間が経つまでお互いに技を出し合う。
English: A square or rectangular match area is set out on a boarded floor by drawing nine- or eleven-meter sides (including the area of borderline), in which the matches will be held.
Japanese: 板張りの床に境界を含め1辺9mないし11mの正方形ないし長方形の試合場を作り、そこで試合をする。
English: Also, the position where a contender stands at the start of a match is shown near the center of the match area by white-line tape.
Japanese: また、試合開始時の立ち居地は試合場中心付近に白のラインテープで示される。
English: However, the adoption of the match time other than these is also permitted for administrative reasons, etc., and in 2007 the time was changed to ten minutes for the deciding match of an official competition.
Japanese: しかし、運営上の理由などからこれ以外の試合時間を採用することも認められており、公式大会の決勝戦では2007年より試合時間が10分へ変更された。
English: The technique of thrusting the Mune-ate (chest protector) of Do (abdomen) Mune-tsuki (thrust to the chest) (formerly, one Ippon (a full point) was earned only when the other contender was taking the upper-level position).
Japanese: 胴の胸当てを突く技胸突き（以前は相手が上段の構えを取っている時のみ一本になった。
English: Additionally, such prefixes as 'Ai (mutual)-,' 'Nuki (dodging)-,' 'Kaeshi (returning)-,' 'Harai (sweeping)-,' 'Suriage (sliding up)-,' 'Hiki (pull)-' and so on are sometimes added to the above techniques according to a contender's movement immediately before a technique is used.
Japanese: これに、技を出す直前までの流れから「相（あい）〜」「抜き〜」「返し〜」「払い〜」「すり上げ〜」「引き〜」などの接頭辞が付く場合もある。
English: According to the All Japan Kendo Federation, Ippon means 'a stroke or thrust a contender properly makes with strong fervor and proper posture on a targeted part of the opponent's body with the proper part of blade of a bamboo sword (main part of blade on the opposite side of the bowstring-shape side) and has preparedness against the opponent's counterattack.'
Japanese: 一本とは全日本剣道連盟によれば、「充実した気勢、適正な姿勢を持って、竹刀の打突部（弦の反対側の物打ちを中心とした刃部）で打突部位を刃筋正しく打突し、残心あるもの」である。
English: Three referees (consisting of one chief referee and two assistant referees) hold red and white flags, and a Yuko-datotsu (effective strike) is indicated by raising the flags.
Japanese: 3人の審判員（1人の主審、2人の副審からなる）が紅白の旗を持ち、旗を挙げることで有効打突の表示とする。
English: If two or three referees show a Yuko-datotsu, or if one referee shows a Yuko-datotsu and the other two show their abstention from the decision, then one Ippon is taken.
Japanese: 2人以上が有効打突の表示をした場合、もしくは1人の審判員が有効打突を表示し2人が判定の棄権を表示した場合、一本となる。
English: Also, if the following cases arise, the chief referee can stop the match by shouting 'Stop!' and raising both the red and white flags to the same level.
Japanese: また、主審は次のどれかの場合、「止め」と言って紅白両方の旗を平行に揚げ、試合を中断させることができる。
English: If the referees confer (in this case, the referees hold their flags in the right hand, raise them vertically and call out, 'Confer';
Japanese: 審判による判定の合議を行う場合（この際、審判は紅白両方の旗を右手に持ち、縦に掲げて「合議」と言う）
English: When a Tsubazeriai (pushing each other's sword guard) continues for a long period of time, the chief referee declares a 'Wakare (break)' and lets the contenders break away on the spot by throwing out both of his/her flags, after which the match immediately resumes.
Japanese: 鍔（つば）競り合いが長く続いた場合は両方の旗を前に突き出して「分かれ」の中断宣告を行い、その場で両者を分けてから直ちに試合を再開する。
English: As for victory or defeat, the contender who first gets two Ippon for Sanbon-shobu and one Ippon for Ippon-shobu during the match time wins the match.
Japanese: 勝敗は、試合時間のうちに三本勝負の場合二本、一本勝負の場合一本先取した選手を勝ちとする。
English: In Sanbon-shobu, if the match time is up, then the contender who has earned one Ippon wins.
Japanese: また三本勝負において一方が一本を取り、そのままで試合時間が終了した場合にはその選手を勝ちとする。
English: If a match doesn't come to a finish within the match time, the contender who first gets one Ippon wins in a extended match.
Japanese: 試合時間内に勝敗が決しない場合には、延長戦を行い先に一本取った選手を勝ちとする。
English: In some cases, the winner is decided on point or by lot, or the match is considered a draw rather than being extended.
Japanese: 延長の代わりに判定あるいは抽選によって勝敗を決する場合、あるいは引き分けとする場合もある。
English: Nito-ryu is not prohibited by the Kendo rules in principle, but today it is all but abolished.
Japanese: 剣道のルールでは、原則として二刀流は禁止されていないが、現在ではほぼ廃れている。
English: In the early Showa period, Nito-ryu only for winning a match was widespread among students, who resorted to such underhanded measures that Nito-ryu contenders would, in a team competition, draw the match by only maintaining defense, so Nito (two swords) came to be prohibited in some student competitions.
Japanese: 昭和初期において、学生の間で試合に勝つためだけの二刀流が横行し、団体戦において二刀流の剣士を防御一辺倒の引き分け要員とするなど姑息な手段が用いられたため、一部の学生の大会では二刀を禁止するようになった。
English: After the war, when contemporary Kendo was revived under the All Japan Kendo Federation, the student Kendo world prohibited Nito following the pre-war way, so Nito students became very few in number.
Japanese: 戦後、現代剣道が全日本剣道連盟のもとに復活した際も、学生剣道界では戦前に倣って二刀を禁止したために、二刀を学ぶ者が非常に少なくなってしまった。
English: However, some people were concerned about the discontinuity of tradition and so the prohibition on Nito was withdrawn in 1992 for University Kendo (official matches/Kendo dan examinations).
Japanese: ただし、伝統が断絶するのを危惧する声もあり、1992年（平成3年）大学剣道（公式試合・昇段審査）では解禁された。
English: However, Nito is still prohibited for the official matches/Kendo dan examinations of the All Japan High School Athletic Federation/Nippon Junior High School Physical Culture Association, and in the case of elementary school pupils Datotsu (strike/thrust) with Shinai held in one hand is not regarded as an Ippon, so the situation of Nito with regard to students of high-school age and younger is essentially prohibited to a large extent.
Japanese: しかし、全国高等学校体育連盟・日本中学校体育連盟の公式試合・昇段審査においては未だに禁止されており、また小学生においては片手で竹刀を用いての打突は一本として有効ではないとされるため、高校生以下では実質上禁止されているに等しい状況である。