nntsuzu/KFTT huggingface dataset:
English: With regard to architecture, the Rinpa school had influence on the Art Nouveau style in view of simplification of beauty.
Japanese: 建築では美の単純化という点においてアールヌーボー様式に影響を与えた。
English: When soy milk is brought to boil, due to the Ramsden phenomenon a film or skin forms on the surface, which is lifted with utensils such as bamboo skewers.
Japanese: 豆乳を加熱した時、ラムスデン現象によって液面に形成される膜を、竹串などを使って引き上げる。
English: It is said that yuba as an ingredient for vegetarian cuisine was seen for the first time in Japan approximately 1200 years ago, when Saicho brought it back from China along with Buddhism and tea.
Japanese: 精進料理の材料の一つとして、日本のゆばは約1200年前に最澄が中国から仏教・茶・ゆばを持ち帰ったのが初めと云われる。
English: The first yuba in Japan was introduced to the Grand Head Temple of the Tendai sect Enryaku-ji Temple at Mt. Hiei, located between the present Kyoto City, Kyoto Prefecture and Otsu City, Shiga Prefecture.
Japanese: 日本最初のゆばは、現在の京都府京都市と滋賀県大津市の間に位置する比叡山の天台宗総本山の延暦寺に伝わった。
English: According to some historical records remaining today, there was an old children's song in Sakamoto at the base of Mt. Hiei, the lyrics of which included a passage saying, 'what do those monks on the mountain eat, Grilled yuba and pickled vegetables.'
Japanese: 比叡山麓の坂本(現在の滋賀県大津市)に童歌「山の坊さん何食うて暮らす、ゆばの付け焼き、定心坊（お漬物）」として唄われたことが歴史的な記録に残る。
English: Kyoto City and Omi (the present Otsu City, Shiga Prefecture) at the base of Mt. Hiei, where yuba was first introduced in Japan, along with Nikko City and Minobu Town, are well known as production centers of yuba.
Japanese: 日本で最初にゆばの伝わった比叡山麗の京都市や近江(現在の滋賀県大津市)、日光市、身延町といった古くからの門前町が産地として有名である。
English: In Japan, they call yuba lifted from boiling soy milk fresh yuba (or hikiage – lifted - yuba) and, aside from using it as an ingredient for cooking, eat it as is without cooking, which is referred to as 'yuba sashimi.'
Japanese: 日本では、引き上げた湯葉を生湯葉（または引き上げ湯葉）と呼び、料理の材料にする他、刺身と同様にそのまま食べる。
English: In Nikko, on the other hand, they slip the skewer underneath the center of yuba to lift it, yuba comes out folded in two.
Japanese: それに対し、日光の湯波は膜の中央に串を入れて二つ折りにするように引き上げるため二枚重ねとなる。
English: In view of the above, the Kyoto yuba is thin, whereas, the Nikko yuba is more substantial.
Japanese: このため、京都のものは薄く、日光のものはボリューム感があるものになる。
English: Yuba is available in various forms including dried yuba as well as yuba which has been made into a roll or knot while it was partially dry.
Japanese: 生湯葉のほかに、生湯葉を乾燥させた物、半乾燥の状態のうちに巻いたり、結び目を作った物など、様々な種類が市販されている。
English: Rolled yuba is often used in soup, whereas yuba sheets are often softened by soaking in warm water prior to being used for making various bean curd sheet rolls.
Japanese: 巻いた状態の物は吸い物の具にされる事が多く、シート状の物は、復して各種の湯葉巻き料理にされる事が多い。
English: In China, yuba comes predominantly as either 'fupi' (fǔpí), which is dried yuba sheets, or 'fuchu' (fǔzhú), dried yuba sticks made by wringing fresh yuba into the stick shape, and it is very seldom available in the roll form that is common in Japan.
Japanese: 中国では、シート状に干した「腐皮」（フーピーfǔpí）と、棒状に絞ってから干した「腐竹」（フーチューfǔzhú）が多く、日本の湯葉のような巻いた形状で市販されることは希である。
English: Yuba in the form of knots, called 'fupijie' (fǔpíjié), is made in China.
Japanese: 結んだ状態の「腐皮結」（フーピージエfǔpíjié）は中国でも作られている。
English: Hangzhou City, Zhejiang Province, is well known as the production center of 'fupi' yuba, with one of the signature dishes of the region being 'tsuijartialing' (cuìzháxiǎnglíng), which is deep fried yuba.
Japanese: 浙江省の杭州市は、「腐皮」の産地として知られており、名物料理のひとつに、湯葉を素揚げにした「脆炸響鈴」（ツイジャーシアンリンcuìzháxiǎnglíng）という料理がある。
English: Among the Cantonese dim sum dishes common in Hong Kong and Guangzhou City, sin jyut gyun (tofu skin rolls), sin jyut zaat (tofu skin rolls) and fu pei gyun (tofu skin rolls) are popular.
Japanese: 香港や広州市でよく見られる広東料理の点心として、「鮮竹捲」（シンチョッキュン）、「鮮竹紮」（シンチョッザーッ）、「腐皮捲」（フーペイキュン）がよく食べられている。
English: These are tofu skin rolls stuffed with various ingredients including pork, shiitake mushrooms and carrots all cut to matchstick size and then cooked in the sauce made with oyster sauce and other seasonings.
Japanese: これは豚肉、シイタケ、ニンジンなどの拍子木切りを湯葉で巻き、オイスターソースなどで煮る。
English: Fuchu' is produced in various locations in China including Kanan Province where it is known as Changge fuzhu (the yuba of Changge City), Hunan Province where it is known as Yongxing fuzhu (the yuba of Yongxing Prefecture) and the Municipality of Guangxi Zhuangzu where it is known as Guilin fuzhu (the yuba of Guilin City).
Japanese: 「腐竹」は河南省の長葛腐竹、湖南省の永興腐竹、広西チワン族自治区の桂林腐竹など、各地に産地が点在している。
English: It is common for 'fuchu' to be softened by soaking in hot water prior to cooking in sauce or use in hot pot cooking.
Japanese: 「腐竹」は、湯で戻して、煮物の材料にしたり、鍋料理の具として食べられることが多い。
English: Shiruko is a food whose main ingredient is boiled red beans sweetened with sugar, and in which mochi (rice cake), shiratama dango (Japanese rice-flour dumplings), and chestnuts stewed in syrup are added.
Japanese: 汁粉（しるこ）は、主に小豆を砂糖で甘く煮て、この中に餅や白玉団子、クリの甘露煮などを入れた食べ物。
English: The term 'zenzai' used in areas including the Kansai district means either Inaka jiruko (country style sweet bean soup) or Ogura jiruko and the term 'shiruko' specifically refers to Gozen jiruko made from the strained bean paste.
Japanese: 関西などで用いられるぜんざい（善哉）の語は田舎汁粉あるいは小倉汁粉の事を指し、汁粉という言葉は漉し餡を用いた御前汁粉についてのみ用いられる。
English: There are various types of shiruko including the ones as described below in addition to those basic varieties that have been previously mentioned.
Japanese: 汁粉には種類も多く、こうした基本的なものの他に以下のような物がある。
English: - It is an ancient Japanese fast food consisting of a wafer shell filled with powder of strained bean paste and arare (cubic rice crackers).
Japanese: –最中の皮の中に粉末の漉し餡とあられを入れた日本古来のインスタント食品。
English: - Place either soft ice cream or regular ice cream on top of the chilled shiruko using tsubuan.
Japanese: –粒餡の汁粉を冷やし、その上からソフトクリームやアイスクリームといった冷たい西洋菓子をのせた物。
English: As a local specialty, shiruko is sometimes made from white haricot beans, chestnuts, winter squash, edible lily bulbs or green soybeans (and in Yamanashi Prefecture, there is also a type of shiruko known as 'azuki boto' in which hoto (wheat flour noodle dough cut into small pieces) is substituted for rice cakes.
Japanese: 地方料理の一環として、小豆以外に白餡、栗、かぼちゃ、百合根、枝豆（ずんだ）を用いて作る場合もある（山梨県には「小豆ぼうとう」と呼ばれる餅の代わりにほうとうを入れたものもある）
English: In Sawachi-ryori (an assorted cold food served on a large plate) celebrated and commonly prepared in Kochi Prefecture and its surrounding areas, the ogura jiruko is served in a bowl as a sweet dish which is referred to as zenzai.
Japanese: 高知県とその周辺でよく作られる皿鉢料理では、甘味の料理として小倉汁粉が鉢に盛って出され、ぜんざいと称される。
English: The recipe for the above-mentioned zenzai is virtually identical to that for the ordinary ogura jiruko but, in some cases, naruto-maki (kamaboko with the pattern of the well-known tidal whirlpools off the shore of Naruto City), kamaboko (boiled fish paste cake) or a whole boiled fish such sea robin substitutes for rice cakes or rice flour dumplings.
Japanese: 作り方はほぼ普通の小倉汁粉と同じだが、餅や白玉団子の代わりに、鳴門巻きや蒲鉾、ホウボウなどの茹でた魚が丸ごと入れられる事もある。
English: It seems that shiruko has been in existence since ancient times in Japan and it is said to be one of the dishes conceived in days before sugar became available to enjoy the natural sweetness of red beans.
Japanese: 日本古来からある食べ物らしく、砂糖の無い時代、小豆本来の持つ甘みを楽しむために考案された料理の一つと言われている。
English: A dish referred to as 'susuridango' is mentioned in a column describing godan (dessert served after a banquet including udon noodles, somen noodles, manju (a bun stuffed with red bean jam) in "Ryori Monogatari" (Tales of Food) written in 1635.
Japanese: 江戸時代の寛永12年（1635年）の『料理物語』の後段（宴会の後に出される間食で、うどんやそうめん、饅頭などが含まれる）の欄に、「すすりだんご」と称される物が載っている。
English: To make the susuridango, stew dumplings made of mochi-gome (glutinous rice with its carbohydrate molecule consisting of 100% amylopectin) and uruchi-mai (glutinous rice with its carbohydrate molecule consisting of 80% amylopectin and 20% amylose) in a red bean flour soup, while the ratio of mochi-gome and uruchi-mai in the dumpling is six to four, add salt, then sprinkle some sugar.
Japanese: これはもち米6に対しうるち米4で作った団子を小豆の粉の汁で煮込み、塩味を付けたものであり、その上から白砂糖をかける。
English: It was originally not a sweet dish but was seasoned with salt, sometimes being served as an accompaniment to sake.
Japanese: 当初は甘い物ではなく、塩味で調理されており、酒の肴として用いられる事もあった。
English: The shiruko eaten in Shimane Prefecture as zoni (New Year's special soup with rice cake as a main ingredient), which will be described later, is considered to have originally been a savory dish.
Japanese: 後述する島根県での雑煮における汁粉も、元来はこうした塩味の料理であったと考えられる。
English: The food referred to as 'susuridango' still remains in existence in some areas including Oita Prefecture, where the susuridango sometimes means shiruko with corn flour dumplings or a dish like suiton (a dish made of dumplings stewed with vegetables).
Japanese: なお、「すすりだんご」と称するものは現在でも大分県等に残っており、トウモロコシ粉団子の汁粉を指したり、団子を野菜と煮たすいとんのような料理を指す事もある。
English: Some shiruko have region-specific characteristics such as 'Meoto Zenzai' (consisting of two small bowls of gozen-jiruko with rice flour dumplings) in Osaka and Zunda Shiruko (sweet green soybean soup with rice cakes or rice flour dumplings) in Sendai.
Japanese: 大阪の「夫婦善哉」（白玉団子の御前汁粉が2つの小さな御椀に入れられて供される）、仙台のずんだ汁粉など地域色の出た汁粉が出されている。
English: At Japanese sweet parlors and tea stands, in particular, salty shiokonbu (kelp cooked in brine and soy sauce) or Japanese pickle is often served with shiruko to break the monotony of the sweet taste of shiruko or to enhance the sweetness of shiruko.
Japanese: 特に甘味屋や茶店においては、口直しや甘味を際立たせるものとして、塩昆布や漬物など塩味の濃い食品を添えて出す事が多い。
English: In Shippoku Cuisine (special Chinese cuisine developed in Nagasaki Prefecture into which Japanese cooking methods were incorporated), gozen-jiruko under the name of 'Ume Wan' is served as dessert.
Japanese: また、長崎の卓袱料理においては「梅椀」という名で御前汁粉がデザートとして出される。
English: It is said that the term Ume Wan came from the practice in which shiruko was served with salt-preserved plum flowers floating on the top.
Japanese: 梅椀という名前は梅の花の塩漬けを汁粉に浮かべて出したからともいわれる。
English: It is said that Ume Wan is a legacy from times when sugar was a precious commodity, but according to the menus of the Shippoku Cuisine in ancient times, some sweets other than shiruko were also served; hence this opinion remains inconclusive.
Japanese: 砂糖が貴重品だった時代の名残ともいわれるが、古い時代の卓袱料理の献立では汁粉以外の菓子類等が出されており、確証は無い。
English: During the winter, 'instant shiruko,' similar to the conventional kaichu jiruko, which becomes ready for eating with hot water having been poured in the cup just like the cup ramen (instant Chinese noodles in a cup), and 'shiruko drink' which comes in a can ready for drinking just like canned juice are provided in the store.
Japanese: また、冬場になると、従来からの懐中汁粉のようなものでカップラーメンのようにカップにお湯を注いで作る「即席汁粉」や、缶入りでジュースのようにそのまま飲むことができる「汁粉ドリンク」などが店頭に見られるようになる。
English: In Okinawa, 'zenzai' is not a type of shiruko but means a shaved ice made of shaved ice topped with haricot beans stewed mainly with sugar.
Japanese: 沖縄県では「ぜんざい」の語は汁粉の一種でなく、主に砂糖で煮たインゲンマメの上に氷を盛ったかき氷を指す。
English: There is food similar to shiruko in China and Vietnam that is served with chestnuts, lotus fruit or tapioca dumplings.
Japanese: 汁粉に類似した食品は中国やベトナムにもあり、栗やハスの実、タピオカ団子を中に入れたりする。
English: Additionally, there is dessert made from sweet bean paste of black sesame seeds or coconut milk in these countries, but the relationship between those food items and Japanese shiruko is unknown.
Japanese: 黒ゴマやココナッツミルクの餡を用いたデザートがあるが、日本の汁粉との関連性はよく分かっていない。
English: Irome are created by various methods including using the outer and lining materials of different colors, layering multiple dresses and using warp and weft of different colors.
Japanese: 衣を表裏に重ねるもの、複数の衣を重ねるもの、経糸と緯糸の違いによるものなどがある。
English: The typical method is the layering of dresses inside out, which is specifically referred to as the Kasane no irome (color combinations for female court attire).
Japanese: 代表的なものは表裏に重ねるものでこれをとくに襲の色目（かさねのいろめ）という。
English: Irome were often named in connection with seasonal features such as flora including kobai (rose plums), cherry blossoms, japanese rose, fallen leaves and pines.
Japanese: 色目の名は多く季節の風物にちなみ、紅梅、桜、山吹、朽葉、松などの植物名がある。
English: Other seasonal features that irome were named after include insects such as jewel beetle, terrestrial phenomena such as ice and the first snow of the year, in addition to colors such as shiragasane (white layers) and akairo (red color) as well as landscapes such as kareno (withered fields).
Japanese: また、玉虫色などの昆虫名、氷、初雪などの地象などによる他、白襲、赤色などの色名、枯野など景物にちなむものもある。
English: Additionally, when the same color combination was used, depending on which side those 2 colors were used, i.e. outer or lining, it was regarded as 2 different color combinations being identified by different names.
Japanese: また、同じ色の組み合わせでも表と裏のどちらに用いるかで名称が異なる。
English: For example, the outer material was white and the lining was moegiiro (light green color) for yanagigasane (the willow color combination) for the springtime, whereas, if the outer material was light green and the lining was white, it was called tokusagasane (the scouring rush color combination) which was used year round.
Japanese: たとえば春の柳襲は表が白、裏が萌黄であるが、表が萌黄、裏が白のものは木賊襲といい、通年用いる。
English: Keeping the names and the actual color combinations accurately corresponding with one another was part of Yusoku kojitsu (the court and samurai rules of ceremony and etiquette) and they were organized until the Edo Period.
Japanese: 色目の名と実際の組み合わせの対応は、有職故実のひとつであり、江戸期にかけて整理された。
English: Fu are available in various forms including the chewy nama-fu (fresh gluten cakes), the crisp yaki-fu (toasted gluten cakes) and age-fu (deep-fat fried gluten cakes) used in Chinese cooking.
Japanese: モチモチした食感をもつ生麩（なまふ）と、サクサクカリカリした食感の焼き麩（やきふ）、中華料理などで使われる揚げ麩（あげふ）がある。
English: They are often used in various nabemono (stew, food cooked in a pot) such as sukiyaki and also in fried dishes in Okinawa cuisine.
Japanese: すき焼きなどの鍋物の具や、沖縄料理の炒め物の材料としても多く用いられている。
English: In the People's Republic of China, Wuxi City, Jiangsu Province, is known as a production center of age-fu that are often used in simmered dishes of Shanghai cuisine.
Japanese: 中華人民共和国では、江蘇省無錫は揚げ麩の産地として知られており、上海料理の煮物によく用いられいる。
English: Additionally, there are some processed gluten cake products such as 'Mian Jin Sai Rou' which is gluten cakes with stuffing made of ground pork and other ingredients.
Japanese: また、麩の中に豚の挽肉などを詰めた、「麺筋塞肉」などの加工品もある。
English: Fu are also used in the Buddhist cuisine (in both Japan and China) and as ingredients for meat-substitute products for vegetarians in North America and Europe who do not eat meat for health or religious reasons.
Japanese: 精進料理（日本・中国）、もしくは欧米では健康または宗教上の理由で肉類を食べない菜食主義者向けの、肉を模した代用食品の原料として麩が使われる。
English: They fill nama-fu with red bean jam to make fu-manju pastries while they add food colorings and sugar to the dough of yaki-fu to make confectioneries such as fugashi.
Japanese: 生麩は小豆餡を包んで麩饅頭、焼き麩は生地に着色して砂糖を練りこみ、麩菓子などの駄菓子とする。
English: When starch in the dough has flowed out into the water, the remaining gluten is steamed to make nama-fu (or mochi-fu).
Japanese: デンプンが流出した後に残ったグルテンを蒸して生麩（もち麩）が作られる。
English: Knead together the above gluten, wheat flour, baking powder and glutinous rice flour and toast this dough to make yaki-fu.
Japanese: 上記のようにして作られたグルテンに、小麦粉、ベーキングパウダー、もち米粉などを加えて練り合わせ、焙り焼きしたものが焼き麩である。
English: Nama-fu are available in various flavors and colors that are made by adding other materials such as sesame seeds, mugwort leaves and safflower.
Japanese: 生麩には、ゴマ、ヨモギ、紅花などの素材を加えて、風味や色をつけたものもある。
English: Additionally, starch discharged from the dough in this process is collected and dried to make shofu which becomes an ingredient of confectioneries.
Japanese: なお、流出したデンプンを集めて乾燥させたものを正麩（しょうふ、漿麩）と呼んで糊や菓子の原料にされる。
English: These are made by steaming the manju-fu and pressing them into the shape of discs when soft.
Japanese: まんじゅう麩に蒸気を当てて蒸し、軟らかくなったところを円盤状に押しつぶしたもの。
English: The process of making kuruma-bu is similar to that of chikuwa, fish sausage, whereby aluminum posts are coated with fresh gluten dough that are roasted over an open fire.
Japanese: 竹輪のように、アルミの棒に麩の生地を巻いて、回転させながら直火焼きする。
English: When frying in hot oil, they develop air bubbles and expand into balls of about 6 cm in diameterwhich is the characteristic of age-fu of Wuxi City, China.
Japanese: 中国無錫のものは、揚げることで気泡を作り、直径6cm程度の大きな球に膨らませてある。
English: Kaku-fu is mainly produced around Nagoya City and is a popular food that is commonly available at supermarkets in the area.
Japanese: 主に名古屋市周辺で作られており、この地方ではスーパーでもよく見かけるポピュラーな食材。
English: In old China, fu was referred to as mian jin (gluten) and was mentioned in "Meng Xi Bi Tan" (Dream Stream Essays) which was written during the Sung Dynasty era.
Japanese: 中国では古くは麪筋（めんきん）と呼ばれ、宋(王朝)に書かれた『夢渓筆談』にもその名が登場する。
English: In Japan, the kanji representing 'fu' means rice bran and that character was used for mian jin which is a processed food made from rice bran later on ("Honcho shokkan" [Mirror of food in our country])
Japanese: 日本では「麩」という字で糠（ふすま）を指し、後にその加工品である麪筋にもこの字が当てられた（『本朝食鑑』）。
English: Additionally, since wheat came from China, it was also referred to as Karako (Chinese flour).
Japanese: また、小麦そのものが中国大陸から伝来されたことから唐粉（からこ、殻粉）とも称した。
English: The oldest documented record on 'fu' is the description of 'fu' in the article dated June 30, 1352, in "Kagenki" which was written during the period of the Northern and Southern Courts (Japan) (and it is said that 'utomu' which was mentioned along with 'fu' in that article is the oldest documented record on udon - Japanese wheat noodles).
Japanese: 「麩＝ふ」としての最古の記録は南北朝時代(日本)に書かれた『嘉元記』正平(日本)7年（1352年）5月10日条に登場する「フ」の記述である（なお、同条に「フ」と併記されている「ウトム」がうどんの最古の記録とされている）。
English: As the Zen sect gained popularity, fu began to be used in the Buddhist cuisine and kaiseki ryori (a simple meal served before a ceremonial tea), becoming a common food item on dining tables in Japan.
Japanese: 禅宗の広まりとともに精進料理や懐石料理などで麩が採用され、日本の食卓でも馴染みのものになっていった。
English: The term "nito-ryu" (two-sword fencing) is a general term for the technique of offense and defense with Japanese swords or other swords in both hands (left and right hands).
Japanese: 二刀流（にとうりゅう）とは、両手（右手と左手）にそれぞれ刀もしくは剣を持って、攻守をおこなう技術の総称。
English: Other meanings, such as working on an issue with two different approaches or doing two things simultaneously, are also derived from handling a weapon in each hand.
Japanese: また、左右両方の手それぞれが、武器を扱うことから、二つの異なる手段をもって事にあたること、あるいは同時に二つのことを行うことなどを意味するようにもなった。
English: The major style of two-sword fencing in the Japanese martial arts is holding a honzashi (a long sword) in the right hand and a wakizashi (a short sword) in the left hand.
Japanese: 日本の武術での二刀流は、右手に本差を左手に脇差を持った形が最も多い。
English: Using a Japanese sword in each hand is hard because a Japanese sword is basically designed to be used by grasping with both hands and the fencer has to use both hands separately, and consequently just a small number of schools focus on two-sword fencing.
Japanese: 基本的に両手で把持して使用する目的で作られている日本刀を片手で使用する事、両手を別々に使用すること等、日本刀での二刀は難しく、二刀を中心とする流派は少ない。
English: Fencers sometimes practiced using two swords at first until they became used to it and then returned to using one sword in order to master the one-sword martial arts.
Japanese: 一刀で行う剣術に習熟する方法として、まず二刀を練習して慣れてきたら一刀に戻すという方法が行われることもあった。
English: The technique of two-sword fencing has been inherited by many classical Japanese martial arts in various styles, for example using an uchigatana (a type of sword used since the latter Muromachi period) in the left hand or holding a sword with a reverse grip, as well as some curious styles such as two-wakizashi fencing called nito-kodachi jutsu (literally, "two small-sword fencing," adopted by the Yagyu Shingan-ryu school, the Tendo-ryu school and others), nicho-jutte (two short metal truncheons), and nicho-gama (two-sickles).
Japanese: 二刀剣法の技術は、多くの古武道で継承されているが、形は様々で、左手に打刀を持つものや、逆手で扱うもの、珍しいものでは二振りの脇差を使う、二刀小太刀術（柳生心眼流、天道流など）や二丁十手、二丁鎌なども存在する。
English: In the shuriken (a small throwing blade) art, they have a technique to keep a sword in one hand and throw shuriken with the other hand.
Japanese: 手裏剣術では、片手に刀を持っていることを前提にして逆の手で手裏剣を打つ技もある。
English: Niten Ichi-ryu, the school established by Musashi MIYAMOTO, is the most famous among the Japanese sword art schools that emphasize two-sword fencing in Japan.
Japanese: 日本で二刀流を重視する剣術流派としては、宮本武蔵が開いた二天一流が最も有名である。
English: Also, Yoshisada NITTA is a well known historical two-sword fencing expert, and the 'Taiheiki' (the Chronicle of Great Peace) describes a scene in which he continuously flicks away arrows with a sword in each hand.
Japanese: また、史上の人物としては新田義貞が二刀流の使い手として有名であり、「太平記」では両手に持った太刀で矢を次々と叩き落とす場面が描かれている。
English: In the Okinawan kobudo (Okinawan classical martial arts) which arose in Okinawa and was greatly affected by China and Southeast Asian countries, a fighter holds a weapon such as a sai (an iron truncheon) or a tonfa in each hand.
Japanese: 中国や東南アジアの影響が多い沖縄の沖縄古武道では、釵やトンファー等の武器を両手に一つずつ持って使う。
English: Two-sword fencing has been more popular in China and Southeast Asia than in Japan, for example soken (fencing with two double-edged straight swords) and soto (fencing with two butterfly swords) in China, and Silat, Eskrima and Krabi-krabong in Southeast Asia (in Southeast Asia and China there are many different styles of two-sword fencing such as two short clubs, two daggers, and one long sword and one short sword).
Japanese: 中国では双剣や双刀、東南アジアではシラットやエスクリマ、クラビクラボーンなどの武術で二刀流（東南アジアや中国では、短棒二本や短剣二本や長短の剣など二刀流のバリエーションが多い）が行われ、日本とは違い比較的一般的であった。
English: The kodachi is principally used for defense and putting an opponent off balance, and any kodachi strokes and thrusts generally cannot be a telling blow.
Japanese: 小太刀は防御や崩しが中心であり、小太刀の打突は基本的に有効打とされない。
English: Strictly speaking, a complete form stroke or thrust can be a telling blow even if it is made with a kodachi, but fencers can hardly make a complete form stroke or thrust with a kodachi because its ideal distance to an opponent is shorter, and also the strokes and thrusts made by a kodachi are judged more strictly than the strokes and thrusts by a tachi.
Japanese: 厳密に言えば、完璧な形で決まれば小太刀の打突も有効打となるが、間合いの短い小太刀で完璧な打突は決まる事がほとんど無いうえ、太刀での打突に比べて小太刀での打突は判定自体も厳しくなる。
English: In Sports Chanbara (a free-style Japanese combat sport based on sword fighting), players must be in the two-sword style in nito (two swords) tournaments, and players are allowed to fight in the two-sword style in ishu (a match between different weapons) tournaments.
Japanese: スポーツチャンバラでは、二刀の部では二刀流が義務づけられ、異種の部では二刀流が認められている。
English: During the Renaissance in Italy, one of the fencing techniques was to use a rapier in a dominant hand and a main-gauche in the other hand, but the main-gauche was used only for defense, being handled like a shield.
Japanese: ルネサンス期のイタリアではフェンシングの技術として、利き手でレイピア、逆の手でマインゴーシュを扱う技術があったが、防御専門であり用途は盾に近い。
English: A switch-hitter is sometimes called nito-ryu in professional baseball.
Japanese: また、プロ野球において、両打ち（スイッチヒッター）の選手を二刀流と呼ぶことがある。
English: Players who have two completely different pitching forms were sometimes referred to as nito-ryu, written 二投流 (meaning "two pitching styles") instead of 二刀流.
Japanese: 全く違う投球フォームを二種類持つ選手を二刀流をもじって二投流と呼ばれたこともある。
English: Surume is a processed food made by drying in the shade or machine-drying the squid whose internal organs have been removed.
Japanese: スルメ（鯣）は、イカの内臓を取り除いて素干しや機械乾燥などで乾燥させた加工食品。
English: Surume has been used sice a long time ago in a southern part of China as well as in Southeast Asia while having a long shelf life.
Japanese: 古くから中国南部、および東南アジアにおいて用いられている食品で長期保存に向いている。
English: Butterfly a squid such as yariika (Loligo bleekeri), kensakiika (Loligo edulis) or surumeika (Tdoradodes pacificus) leaving the tentacles intact, remove entrails and eyes and pierce the body and tentacles together with bamboo skewers so that the body stays flat.
Japanese: ヤリイカ、ケンサキイカ、スルメイカなどのイカの身を切り開いて、内臓・眼球を取り除き、残しておいた足と共に、竹串を通すなどして広げる。
English: Dry the squid prepared in the way above in the sun or in a hot room or chamber where a fire is built to raise the temperature (machine drying).
Japanese: これを天日干し等の日乾や、室内や庫内で火を焚くなどして温度を上げ乾燥させる火乾（機械乾燥）などの方法で乾燥させる。
English: Surume has a long shelf life and has various ways of cooking such as to soak in water to make a soup stock, to simmer with seasonings and to pickle with other ingredients including kelp and herring roe to make Matsumae-zuke (Matsumae style pickle).
Japanese: 長期保存に向いており、水で戻して出汁をとる、煮物に用いる、コンブや数の子などと一緒に漬け込む松前漬けなどの料理方法がある。