nntsuzu/KFTT huggingface dataset:
English: In connection with Rokudo, the belief of afterlife that souls are saved from the world to which they transmigrated by the guidance of Kannon (Deity of Mercy), called Kannon belief, was generated and it was believed that six different Kannon bear respective roles.
Japanese: 六道には、観音の導きによりその世界から救われるという来世的な観音信仰が生まれ、それぞれ6つの役割をもった観音が救うとされた。
English: Tendai sect and Shingon sect adopt different interpretations concerning Ningen-do and Fukukensaku Kannon (Kannon of the Never Empty Lasso) and Jundei Kannon (Cundi) are adopted, respectively.
Japanese: なお天台宗と真言宗では人間道における解釈が異なり、不空羂索観音と准胝観音がそれぞれ置かれている。
English: Nirvana, which means awakening to Buddha through Satori (enlightenment), can be achieved while in life, and is not necessarily triggered simply by death.
Japanese: 悟りを開き仏として目覚める事（涅槃）は、主に生存活動の最中において為され、単純な死を契機とはしない。
English: Nirvana is a fundamentally different notion from the phenomenon of posthumous transmigration and as represented by Shaka, human beings can live in the same world as before until their death even after awakening to Buddha since no special world is prepared for Buddha.
Japanese: 涅槃は死後に別世界にて生まれ変わる現象とは根本的に意味合いが異なり、仏専用の別世界が用意されている訳ではなく、釈迦に代表されるように、仏として目覚めた後も死亡（入滅）までは従来の世界で暮らし続ける。
English: Historically, the pure land philosophy that is held by Jodo-kyo etc. was established long after the establishment of Rokudo-rinne philosophy.
Japanese: また、浄土教等に見受けられる浄土なる世界は、六道輪廻確立より更に後代の思想である。
English: The pure land is common with Rokudo in the sense of a place where the dead are destined to go, but it is a completely different notion from the world-view under the philosophy of Rokudo-rinne.
Japanese: 浄土は死後に行き着くと言う点では六道と共通するものの、六道輪廻の思想で説かれる世界観とは基本的に別物である。
English: The pure land can be defined as the world where Buddha resides and is not limited to one of the Rokudo.
Japanese: 仏が存在する世界が即ち浄土だと位置付ける事が可能で、六道の内のいずれか一つに限定されている訳ではない。
English: Tenjin are believed to have very long life-spans and be better and far less pain than human beings.
Japanese: 天人は人間よりも優れた存在とされ、寿命は非常に長く、また苦しみも人間に比べてほとんどないとされる。
English: These changes are called Gosui (Tenjin Gosui) and when such changes occur, they stink with their body being covered in grime, they sweat from the underarms, they become less fond of the place where they reside and flowers on their heads wither.
Japanese: これを五衰（天人五衰）と称し、体が垢に塗れて悪臭を放ち、脇から汗が出て自分の居場所を好まなくなり、頭の上の花が萎む。
English: Although it is a world with so much pain, it is believed that pleasure may come after a succession of pain.
Japanese: 四苦八苦に悩まされる苦しみの大きい世界であるが、苦しみが続くばかりではなく楽しみもあるとされる。
English: Although it is a world where pain and anger are constantly rampant, it is not a hellish place and pain can be largely attributed to oneself in this world.
Japanese: 苦しみや怒りが絶えないが地獄のような場所ではなく、苦しみは自らに帰結するところが大きい世界である。
English: As oxen and horses live almost solely with instinct and are forced to work by human beings, they are unable to attain Buddha's teaching by themselves and in this sense, this world is believed to be of less relief.
Japanese: ほとんど本能ばかりで生きており、人間に使役されほとんどなされるがままという点は自らの力で仏の教えを得ることの出来ない状態であり、救いの少ない世界とされる。
English: Gaki have the appearance of a demon with a bloated belly and they always suffer from hunger and thirst because food becomes ash when they are set to eat.
Japanese: 餓鬼は腹が膨れた姿の鬼で、食べ物を口に入れようとすると灰となってしまい餓えと渇きに悩まされる。
English: Concerning the above six worlds, Jigoku, Gaki and Chikusho are sometimes collectively called San-akushu (literally, three bad realms, San-akudo, Sanaku or Sanzu) and Shura, Ningen and Ten are collectively called San-zenshu (literally, three good realms).
Japanese: このうち、地獄から畜生までを三悪趣（三悪道、あるいは三悪、三途）と呼称し、これに対し修羅から天上までを三善趣と呼称する場合がある。
English: Under early Buddhism, Jigoku, Gaki, Chikusho, Ningen and Ten were collectively called Goshu and Shura did not exist.
Japanese: 初期仏教では、地獄・餓鬼・畜生・人間・天上を五趣とし、修羅はなかった。
English: Originally, Shura (Ashura) was included in Tenbu (Deities who reside in a heavenly realm, one of six realms in which the souls of living beings transmigrate from one to another) but after Mahayana Buddhism was established, Shura derived from Tenbu and became Rokudo.
Japanese: これは当初、修羅（阿修羅）が、天部に含まれていたもので、大乗仏教になってから天部から修羅が派生して六道となった。
English: Rokudo originated from ancient Indian philosophy before the establishment of Buddhism and did not have a significant meaning in early Buddhism.
Japanese: 仏教成立以前の古代インド思想を起源とし、原始仏教においてはさほど重大な意味を為さない。
English: Although not originating from India or China, Roku Jizo (six Jizo Bodhisattva) which are allocated in each Rokudo, were enshrined throughout Japan in the 11th century and widely worshipped by ordinary people.
Japanese: インド・中国起源ではないが、日本では11世紀ころ、六道の各々に配当された地蔵菩薩六地蔵が各所に祀られ、大いに庶民から信仰された。
English: We will introduce two kinds of Shojin ryori here; one are Shojin ryori derived from Buddhism and the other are Shojin ryori that are categorized as one of Japanese cuisine.
Japanese: ここでは、仏教から成立した精進料理と、日本料理の中にある和食の一分野である精進料理について紹介する。
English: Shojin ryori mean vegetarian diet which are prepared as the charity for monks using only vegetables, beans and grain since the five commandments of Buddhism prohibit monks from killing and under Mahayana Buddhism, even meat eating is prohibited.
Japanese: 精進料理（しょうじんりょうり）とは、仏教では僧は戒律五戒で殺生が禁じられており、大乗仏教で肉食も禁止されたため、僧への布施として野菜や豆類、穀類を工夫して調理したベジタリアン料理である。
English: Under early Buddhism in India, three kinds of pure meat, other than the ten kinds of meat that the commandments of Hinayana prohibited, were allowed to be eaten (called the 3 meats of Kenbungi).
Japanese: インドの初期仏教においては、部派仏教の律による十種肉禁を除いた三種の浄肉（見聞疑の三肉とも。
English: In this case, monks were allowed to eat either the meat of animals if they had not seen the slaughter, meat of animals which they didn't know were slaughtered for them, or meat of animals with no suspicion of the above two case, and the production of dairy products was also allowed as Shaka attained enlightment while receiving the charity of chyle.
Japanese: この場合は僧侶が、殺された現場を見なかった動物の肉・僧侶本人のために殺されたと聞かなかった動物の肉・前記二つの疑いがない動物の肉）であれば食べることができ、釈迦も乳糜（牛乳で作ったかゆ）の布施を受けて大悟したなど、乳製品も禁止されていなかった。
English: Currently, in countries with Theravada Buddhism, such as Thailand, Myanmar, Cambodia and Laos, Shojin ryori which vegetable is mainly served have not developed since monks are allowed to eat three kinds of pure meat (the notion of Shojin ryori itself exists).
Japanese: 現在でも、タイ王国、ミャンマー、カンボジア、ラオスといった上座部仏教圏においては、三種の浄肉を僧侶も口にする事が認められているため、菜食を基本とした精進料理は発達していない（精進料理という概念そのものは存在する）。
English: On the other hand, Mahayana Buddhism prohibited meat eating itself later on and therefore, vegetarian dishes have developed in cultural areas of Buddhism including China and Japan.
Japanese: これに対して大乗仏教では、後に肉食そのものが禁止されたため、中国から日本までの仏教文化圏では菜食料理が発達した。
English: In China and Tibet, however, use of eggs and dairy products are sometimes allowed and no clear standards exist.
Japanese: しかし、中華人民共和国やチベットなどでは卵・乳製品などの使用が認められるケースもあり、はっきりとした基準が定められていない。
English: (It seems to have been thought in Japan that drinking milk was equivalent to killing because milk is supposed to be drunk by calves)
Japanese: （日本では牛乳も「仔牛が本来飲むべきものなので使うのは殺生に当たる」という考えがあったようである）
English: Although there are some people among the believers of Hinduism and Jainism in India who eat only vegetables as a practice of ahimsa, the term of Shojin ryori is basically used in connection with Buddhism.
Japanese: なお、インドのヒンドゥー教徒やジャイナ教徒にも不殺生として菜食を習慣とする人がいるが、精進料理は基本的に仏教と関係したものに限られる。
English: One of the characteristics of Shojin ryori is the necessity for time-consuming precooking such as removing harshness and boiling because precooking had been required for vegetables and beans until the practice of eating fresh vegetables as a la cart cuisine, namely salad, took root in Japanese food culture.
Japanese: サラダ、すなわち一品の料理として野菜を生のまま食べるという概念が日本の食文化に定着するまでは、野菜・豆類を加熱調理する必要があったため、あく抜きや水煮といった時間と手間のかかる下処理を必要とする事が多いのが、精進料理の特徴の一つである。
English: These complex cooking techniques and notion of foodstuffs exerted a large effect on many cooks, as well as cooking scholars, and contributed to the development of the overall field of cooking.
Japanese: これらの複雑な調理技術や使用する食材に対する概念は、多くの料理人や料理研究家に影響を与え、料理分野全体の水準向上に貢献してきた。
English: Further, as the cooking of Shojin ryori required use of simple foodstuffs under a lot of constraints, the necessity for various primary and secondary processing is also one of their characteristics.
Japanese: また、精進料理は極めてシンプルな食材を、多くの制約がある中で調理するため、様々な一次・二次加工が施されてきたことも特徴の一つである。
English: Thanks to this background, together with the objective of long storage and not tiring people, fermented soybean paste, soy sauce, soybean curd, dried bean curd, soybean milk, natto (fermented soybean) and deep-fried bean curd were created.
Japanese: このため、長期保存や食べる者を飽きさせないといった目的も含めて、味噌、醤油、豆腐、ゆば、豆乳、納豆、油揚げなどが生み出された。
English: These techniques were developed and accumulated by temples which required Shojin ryori, as well as by the nearby residents.
Japanese: こうした技術は、精進料理を必要とする寺院とその周辺の人々によって、研究・開発され、蓄積されてきた。
English: Another example is so-called 'Modoki' cuisine which is seen especially in China.
Japanese: また、特に中国に見られるものとしては、いわゆる「もどき」料理と呼ばれるものがある。
English: This is a cooking technique to make cuisine resemble animal-derived food with the use of vegetable origin materials.
Japanese: これは植物性原料を用いて、動物性の料理に似せたものを作ることである。
English: For example, making ham-like food by processing dried bean curd (Chinese ham), shaping prawns or cuttlefish using konjac or making something like abalone soup or fried abalone using shiitake or other mushrooms.
Japanese: 例えば、湯葉を加工してハムハムに類似の食品（中国ハム）を作ったり、こんにゃくでイカやエビを形取ったり、シイタケや他のキノコを用いてアワビのスープや炒め物に似せるといったものである。
English: Shojin ryori were indispensible food for monks, and taking meals was emphasized as part of ascetic training.
Japanese: 精進料理は僧侶には必須の食事であり、食事もまた行の一つとして重要視された。
English: At the same time, Shojin ryori were also cooked by private citizens in homes or restaurants on ceremonial occasions or during the Bon festival.
Japanese: その一方で民間でも、冠婚葬祭やお盆等において、一般家庭や料理屋でも作られるようになった。
English: Shojin ryori at restaurants are sometimes cooked with the aim of providing dainty food that is in contradiction to the Buddhist notion of a meal.
Japanese: 料理屋の精進料理は、時としては仏教の食事に関する概念とは対照的な美食を目的として調製することすらある。
English: In China, Taiwan, Hong Kong, Japan and South Korea, there are many restaurants and Japanese-style restaurants whose specialty is Shojin ryori.
Japanese: 中国・台湾・香港・日本・大韓民国等では精進料理を名物とするレストランや料亭、料理屋が数多く存在する。
English: It is believed that Shojin ryori already existed in Japan when Buddhism was introduced, but full-fledged development started in Kamakura period.
Japanese: 仏教が大陸から流入してきた頃からすでに精進料理は存在したと考えられるが、本格的に発達したのは鎌倉時代以降とされる。
English: Before the Heian period, Japanese cuisine, although using fish and birds as ingredients, did not have much taste and required after-cooking seasoning to eat and in this sense, it was undeveloped cuisine.
Japanese: 平安時代までの日本料理は魚鳥を用いる反面、味が薄く調理後に調味料を用いて各自調製するなど、未発達な部分も多かった。
English: On the contrary, Shojin ryori of the Zen sect, although their ingredients were vegetable in origin, had strong taste and warriors and ordinary people who had to drive themselves and needed to take supplemental salt, were satisfied with such strong tastes.
Japanese: それに比べて禅宗の精進料理は、菜食であるが、味がしっかりとしており、身体を酷使して塩分を欲する武士や庶民にも満足のいく濃度の味付けがなされていた。
English: Seasoning, cooking devices and cooking techniques used for Shojin ryori, like fermented soybean paste, earthenware mortar and Nishime (traditional Japanese stewed meal) with root vegetables, were introduced into Japanese cuisine.
Japanese: 味噌やすり鉢といった調味料や調理器具、あるいは根菜類の煮しめといった調理技法は、日本料理そのものに取り入れられることになる。
English: Foodstuffs like been curd, freeze-dried bean curd, konjac and Hama-natto (Shiokara-natto) are thought to have been introduced as indispensible foodstuffs for Shojin ryori.
Japanese: また、豆腐、氷（高野）豆腐（凍豆腐）、コンニャク、浜納豆（塩辛納豆ともいう）といった食材も、精進料理の必須材料として持ち込まれたと考えられる。
English: Under the Soto sect in Zen sect, cooking and the taking of meals is especially emphasized because of the anecdote that when Dogen, its founder, went to Sung (Dynasty) to study Buddhism and met with the temple chef of Mt. Aikuo, he learned of their daily activities, including cooking and taking of meals, which represent the substance of Bendo ascetic training.
Japanese: 禅宗のうち曹洞宗では、開祖の道元禅師が宋(王朝)に仏教を学びに渡った時、阿育王山の老典座との出会いから、料理を含めて日常の行いそれ自体がすでに仏道の実践であるという弁道修行の本質を知ったことから、料理すること、食事を取ることは特に重要視されている。
English: After returning from Sung, Dogen wrote "Tenzo Kyokun" (Instructions for the Monastery Chief Cook) and "Fushukuhanpo" (The Dharma for Taking Food) which are said to be the origin of Shojin ryori of the Eihei-ji Temple school.
Japanese: 道元が帰国後書いたのが、『典座教訓』（てんぞきょうくん）と『赴粥飯法』（ふしゅくはんぽう）で、ここから永平寺流の精進料理が生まれたという。
English: At Eihei-ji Temple, preparing meals is one important part of ascetic training and Tenza, a chef responsible for Kuin (Kitchen), is a member of the senior monks.
Japanese: 永平寺では料理を支度することが重要な修業の一つであり、庫院（調理場）の責任者である典座は、重役の一員に数えられている。
English: In the Edo period, the Obaku sect, one of the Zen sect, was introduced from China following the decline of the Ming Dynasty.
Japanese: 江戸時代に入ると、明の衰亡に伴い、中国から禅宗の一つである黄檗宗が伝来する。
English: Chinese-style Shojin ryori were then introduced (so-called Sosai) and are called Fucha-ryori cuisine.
Japanese: 彼らが持ち込んだ当時の中国式の精進料理（いわゆる素菜）は「普茶料理」と呼ばれる。
English: A unique style of eating, namely four persons sit around a table (rectangular table) and share food served on big plates, dish by dish, and was regarded as a curiosity.
Japanese: 一つのテーブル（長方形の座卓）を4人で囲み、一品づつの大皿料理を分け合って食べるというスタイルが非常に珍しがられた。
English: Many Chinese-style dishes, such as sauted vegetables called 'Unpen,' Goma-dofu (crushed sesame seeds boiled in water and chilled like tofu) and 'Modoki' cuisine (Kabayaki of yamaimo (Japanese yam)), are found in the category of Fucha ryori cuisine.
Japanese: 料理も中国風のものが多く、「雲片」と呼ばれる野菜の炒め煮や、胡麻豆腐、「もどき」料理（山芋の蒲焼など）などがある。
English: As sesame oil was used in Chinese-style cooking techniques, such as sauteing and frying, the use of oil in cooking which had not been prevalent in Japan, was promoted.
Japanese: 炒めや揚げといった中国風の調理技術には胡麻油が用いられ、日本では未発達であった油脂利用を広めた。
English: Fucha ryori cuisine was enjoyed not only by monks at temples of the Obaku sect, but also by civilians, especially intellectual people, and was served at restaurants as a means of savoring exoticism, rather than Shojin ryori.
Japanese: こうした普茶料理は、精進料理というよりは異国情緒を味わうものとして、黄檗宗の寺院ばかりでなく、料理屋や文化人など、民間でも広く嗜まれた。
English: With the reciprocal effects of Shippoku cuisine (a delectable melange of Western, Chinese and Japanese cuisine)from Nagasaki, Fucha ryori cuisine in civilian society often used tablecloths, vitreous wine glasses and decanters that were precious at the time, and also other western tableware.
Japanese: 特に民間で行われた普茶料理は、長崎の卓袱料理とも影響し合い、テーブルクロスや貴重なガラス製のワイングラスや水差し、洋食器が用いられることもしばしばあった。
English: Although it was gradually Japanized, Fucha ryori cuisine was brilliant and lively compared with traditional Shojin ryori and contemporary Fucha ryori cuisine has developed to be unique, and one that has brilliant appearance.
Japanese: 料理そのものは次第に日本化していったが、既存の精進料理にはない鮮やかさやにぎわいがあり、現在の普茶料理は、見た目が鮮やかな独特のものに進化している。
English: In the Edo period, there were many restaurants that supplied Fucha ryori cuisine to temples as outside contractors or which cooked for writers and artists, with no relationship to Buddhist activities.
Japanese: 江戸時代には、料理屋でも寺院の下請けで仕出したり、仏教活動とは無関係に文人墨客向けに調製することが多くなっていた。
English: Shojin ryori of Daitoku-ji Temple, Kyoto, are examples of the former, and those of Hida Takayama are examples of the latter and both have created artistic dishes which are different from those of temples by reintroducing the technique of Kaiseki ryori (tea-ceremony dishes) that had been split off.
Japanese: 京都大徳寺の精進料理は前者、飛騨高山の精進料理は後者の典型的なケースであり、いずれも分離していった懐石料理の手法を再び取り入れたりして、寺院のそれとはやや異なる風雅なものを生み出している。
English: As described above, Shojin ryori exerted effects on Japanese cuisine and contributed to its development.
Japanese: 精進料理はすでに記してきた通り、日本料理にも影響を与えて成長を促してきた。
English: Shojin ryori of Eihei-ji Temple school are considered to be the origin of Honzen-ryori cuisine, which prevailed from the Muromachi period to the early Edo period.
Japanese: 永平寺式の精進料理は、室町時代から江戸時代前期にかけて普及した本膳料理に通じる。
English: Although contemporary Kaiseki ryori (sometimes confused with Kaiseki cuisine (dishes served on an individual tray for entertaining guests) because of the same pronunciation in Japanese) is luxurious, the original one was plain, and used seasonable materials and adopted the spirit of Shojin ryori.
Japanese: 現在でこそ、（同音異義の会席料理との混同もあり）豪華なものとなっているが、当初は質素で季節の味を盛り込んだものであり、精進料理の精神が活かされたものであった。
English: Fucha ryori cuisine was imported from China, although the cooking techniques of Chinese cuisine was Japanized, and food such as Kenchin-jiru soup, Noppei-jiru soup and simmered, sauted or fried food using powdered arrowroot became prevalent.
Japanese: 普茶料理は、中国料理の調理法が日本風にアレンジされながらも伝来し、けんちん汁、のっぺい汁、葛粉を利用した煮物や炒め物、揚げ煮といった料理や調理法が普及した。
English: This practice was introduced from China during the Muromachi period and under this practice, buns with bean-jam filling, Yokan (sweet bean jelly), Udon (Japanese wheat noodles) and/or Japanese vermicelli were served.
Japanese: これは室町時代に中国から伝わった風習で、軽食として饅頭・羊羹・うどん・素麺などが供された。
English: Although this practice was originally prevalent only among nobilities and warriors, it diffused among ordinary people in the course of time and became the origin of the current practice of lunch.
Japanese: 当初は公家や武士が中心だったこの風習は、やがて庶民にも広がり、現在の昼食につながっていった。
English: There are quite a few Buddhist temples that lodge worshippers in the Shukubo (priest's quarters) and provide Shojin ryori with the aim of having them experience a part of the ascetic training of Buddhism.
Japanese: 寺院仏閣の中には、参拝者を宿坊に泊め、精進料理を提供して仏門の修行の一端を体験させることをしているところも少なくない。
English: There are many Shukubo at Zenko-ji Temple in Nagano Prefecture which lodge worshippers and many of them provide Shojin ryori for dinner.
Japanese: 長野県の善光寺には、参拝客を宿泊させる宿坊が数多く存在し、夕食に精進料理を供する事が多い。
English: Shojin ryori provided by these Shukubo vary from authentic ones, such as Honzen type cuisine, to modern ones similar to Kaiseki ryori (tea-ceremony cuisine).
Japanese: 出される精進料理は、本膳式の本格的なものから、懐石料理風の現代的なタイプのものまで様々である。
English: On the other hand, many temples in Kyoto relied on outside restaurants for preparing Shojin ryori for important guests and as a result, advanced Shojin ryori are available at such nearby restaurants rather than at the temples.
Japanese: 一方、京都の寺院では、特に賓客用の精進料理を料理屋に一任したことが多かったため、寺院よりも周辺の料理屋に高度な精進料理が存在することが多い。
English: The above is also applicable to Fucha ryori cuisine and there are many restaurants which serve Fucha ryori cuisine around Manpuku-ji Temple, the head temple of the Obaku sect.
Japanese: これは普茶料理でも同様であり、黄檗宗の総本山である萬福寺周辺には、普茶料理を食べさせる料理屋が多い。
English: Varieties of Fucha ryori cuisine range from the ones which are prepared at restaurants in the style of Kaiseki ryori (tea-ceremony cuisine), and are quite similar to Japanese cuisine, to the ones which are close to the original ones prepared at Zen temples in Nagasaki or the ones which are quite similar to Chinese cuisine that adopt contemporary Sosai (the fact that there are many ethnic Chinese among supporters of Zen temples in Nagasaki and they receive many visitors from China and Taiwan during the Obon festival, could be the background).
Japanese: 普茶料理には、料理屋で作られる独自のスタイルを止めて懐石風に仕立てた限りなく日本料理に近いタイプのものから、長崎の禅寺で作られる原点に近く、時としては現代の素菜を取り入れた中国料理に限りなく近いもの（長崎の禅寺の檀家には華僑が多く、お盆などでは中国や台湾からの来訪者も多いためとも考えられる）まで幅広く存在する。
English: Kangiten (or Nandikesvara) (Ganapati in Sanskrit) is one of the tenbu, guardian deities that reside in a heavenly realm, one of six realms in which the souls of living beings transmigrate from one to another, in Buddhism.
Japanese: 歓喜天（かんぎてん、サンスクリット語：Ganapati）は、仏教の守護神である天部の一つ。
English: It corresponds to Ganesa, Vinayaka or Nandikesvara in Sanskrit.
Japanese: サンスクリットのガネーシャ(Ganesa)、ヴィナヤカ(Vinayaka)またはナンディケシュヴァラ(Nandikesvara)に当たる。
English: After it came to believe Buddhism, it became Goho Zenshin, a good deity protecting dharma (護法善神) and guarded Sanzen Sekai (the universe) and the three treasures of Buddha, Buddhism and priests at the head of 9,800 fierce gods.
Japanese: 後に仏教に帰依して護法善神となり、9千8百の諸大鬼神を率いて三千世界と仏法僧の三宝を守護するようになった。
English: From the perspective of Buddhism, a man of Kangiten was the first son of Daijizaiten (Mahesvara) and a fierce god who violated world, and was called 'Jozui-ma (常隋魔).' who always peered into people's emptiness.
Japanese: 仏教的観点から説明すると、歓喜天の男子は大自在天の長子として世界に暴害を為す荒神で、また「常隋魔」と呼ばれ、つねに人の虚を覗く悪鬼神であった。
English: A woman of Kangiten, who was an avatar of Kannon Bosatsu (Kannon Bodhisattva), embraced a man and quelled his violation by invoking his feeling of enjoyment.
Japanese: 女子は観音菩薩の化身であり、男子に抱着し、その歓喜心を得て、もって男子の暴悪を鎮めた。
English: Many statues of Kangiten, which have elephant heads and human bodies with long elephant trunks, are expressed in Japan as a figure in which a man and a woman embrace each other face to face.
Japanese: 長い鼻をもつ象頭人身の像で、日本では男女2体の像が向き合って抱擁している形に表わすものが多い。
English: There are works that have only one body or those that have many arms (four or six), but they are rare.
Japanese: 他に単体のものや多臂像（腕が4本または6本）もあるが、造像例は少ない。
English: The origin of the statue of a man and woman embracing is that Juichimen Kannon (Kannon with eleven faces) changed its figure to a heavenly maiden in order to quell the desire of Kangiten, who was originally a fierce god, and embraced him.
Japanese: 男女抱擁像のいわれは、もともと乱暴な神であった歓喜天の欲望を鎮めるために、十一面観音が天女の姿に化身して抱擁したというものである。
English: Because of this character of the statue, Kangiten is a Buddhist statue not usually shown to the public.
Japanese: こうした像の性格上、歓喜天は秘仏とされ、一般には公開されないのが普通である。
English: In Mikkyo (Esoteric Buddhism) it is regarded as the principal image of Kangiten-ho (歓喜天法) （Shoten-ho (聖天法）), who prays for pious acts, but it is generally worshipped as a god of marital harmony and the blessing of a child.
Japanese: 密教では福徳を祈る歓喜天法（聖天法）の本尊とされているが、一般には夫婦和合、子授けの神として信仰されている。
English: Many statues of Kangiten are small statues placed in zushi, miniature shrines in which Buddhist images or rolls of sutras (kyo), are kept; they are made of metal because a mass is held by Yokuyu-ho (浴油法), placing it in oil.
Japanese: 歓喜天の彫像は、円筒形の厨子に安置された小像が多く、浴油法によって供養することから金属製の像が多い。
English: The statue of Kangiten at Hokai-ji Temple in Kamakura City is a wooden statue over 150 cm tall and was beautifully made, so that it can be said to be a representative work among the Kangiten statues in Japan.
Japanese: 鎌倉市宝戒寺の歓喜天像は高さ150センチを超す木像で、制作も優れ、日本における歓喜天像の代表作といえる。
English: Although it is said that the first 'ku' (meaning "trouble" in Japanese) is often omitted in the sense of preventing trouble at the time of invocation, in Japan the part that is read as 'kiriku' is a corrupted form of the original sound, 'Furi-hi,' which is simply read as 'kiriku' in the Shingon sect and 'Kiri' in the Tendai sect.
Japanese: 最初のクは苦しみを抜くと言う意味から抜いて唱えることが多いといわれることもあるが、実際は、日本で「キリク」と読む部分はもともとの音「フリーヒ」が訛ったものであり、「フリーヒ」を真言宗では「キリク」、天台宗で「キリ」と読むに過ぎない。
English: Therefore, in the other Shingon litany there is a case in which the sound of 'Furi-hi' in Japan is pronounced like that, according to the particular sect.
Japanese: よって、その他の真言陀羅尼でも、「フリーヒ」の日本での読みが宗派によってそのようになる場合がある。
English: As the altar configuration for Kangiten, there is a candy called Kangi-dan or Kangi-gan.
Japanese: 歓喜天の供物として、歓喜団（かんぎだん）、または、歓喜丸（かんぎがん）という菓子がある。
English: It was a candy in India, but in Japan it means the altar configuration only for Kangiten and Bishamonten (Vaisravana).
Japanese: インドの菓子であったが、日本では、歓喜天・毘沙門天に限った供物になる。
English: There are various opinions on the ingredients and preparation, and it is said that there are 11 types such as honeydew, rum blossom and strawberry; there is also an opinion that there are different types according to the aims of prayers such as the defeat of evil (調伏) and for good health.
Japanese: 材料や作り方については、さまざまな説があり、蜜・石榴（ざくろ）・苺（いちご）など11種あるとされ、また、調伏・息災など祈願の目的によっても種類が違うという説がある。
English: Currently, the method is to mix rice flour with water, roll into a flat rice cake, place red beans, dried persimmon and a medicinal material in it, and cook in oil.
Japanese: 今では、米粉を水で混ぜて、平たい餅にして、中に小豆、切った串柿、薬種を入れて油で煮る。