nntsuzu/KFTT huggingface dataset:
English: The traditional method for producing natto is to enfold the steamed soybeans in a rice-straw wrapper, maintain the temperature at around forty degrees and leave it for approximately one day.
Japanese: 伝統的な納豆の作り方は、蒸した大豆を稲の藁で包み、40度程度に保温し約1日ほど置いておく。
English: Rice straw naturally contains the bacillus subtilis natto, which is supplied to the soybeans, the fermentation occurs and natto is done.
Japanese: 稲藁に付着している納豆菌が大豆に移行し、増殖することによって発酵が起こり、納豆ができあがる。
English: In recent years, in order to meet the requirements of mass production, or because of the difficulty in obtaining good-quality straw for the traditional method, the mainstream practice has been to use pure cultured bacillus subtilis natto.
Japanese: 近年では、大量生産の要求に応えるため、あるいは伝統的な製法では良質の藁を確保すること等が困難なこともあり、純粋培養した納豆菌を用いる製造が主流である。
English: In other words, steamed soybeans are packed in formed polystyrene or paper containers and a dispersion liquid containing pure cultured bacillus subtilis natto is sprayed onto them.
Japanese: つまり、蒸した大豆を発泡スチロール容器や紙パックに装填し、これに純粋培養した納豆菌の分散液をかける。
English: Natto is packed and shipped in a package which has an expiry date and brand indication when it reaches the appropriate degree of fermentation taking into consideration the progress of fermentation during transportation.
Japanese: 流通段階での発酵の進み具合も勘案し、適度な発酵に至った段階で、消費期限やブランド銘が記された包装を施し出荷する。
English: Regardless of the manufacturing method, in order to produce natto as a business, permission from the governor of the prefecture is necessary under the Food Sanitation Act.
Japanese: 製法にかかわらず、業として納豆を製造するには、食品衛生法に基づき都道府県知事の許可が必要である。
English: The bulk of natto on the market is produced through a manufacturing method in which pure cultured bacillus subtilis natto is used as seed.
Japanese: 市販の納豆の大部分は、純粋培養した納豆菌を種菌（たねきん）として用いる製法によって製造されている。
English: Although the volume is very small, natto produced through the traditional method in which rice straw is used is still distributed.
Japanese: 稲藁を用いた伝統的な製法による納豆も少ないながら製造され流通している。
English: If it is dipped in boiling water of 100°C for a few minutes, most of the sundry germs will boil and die, but the spores of bacillus subtilis natto will survive.
Japanese: 100°Cで沸騰している湯に数分浸すと大部分の雑菌が煮沸されて死滅し、納豆菌芽胞が生き残る。
English: The boiled soybeans are then placed in contact with the straw and the temperature is maintained in the range of 37 to 42°C, whereupon the bacillus subtilis natto germinates from the spores and starts to increase.
Japanese: その後、ゆでた大豆を藁と接触させ37度から42度に保つと、納豆菌は芽胞から発芽し増殖を始める。
English: Additionally, given its active propagating power, the bacillus subtilis natto consumes nutrition materials ahead of other sporular bacteria that have survived, thus preventing the increase of other microorganisms.
Japanese: そして、その旺盛な繁殖力で、死滅を逃れた他の芽胞菌類に先んじて栄養となる物質を消費し、他の微生物の繁殖を阻む。
English: At any rate, the commercialized products that are distributed in Japan can be understood as being manufactured under control sufficient to satisfy the food standards.
Japanese: いずれにせよ、日本国内で流通する市販品は、食品としての基準に適合するよう管理され製造されていると見做して良い。
English: When attempting to produce natto at home, several precautions must be taken.
Japanese: なお、敢えて自家で納豆を作ることを試みる場合には、いくつかの留意点がある。
English: Bacillus subtilis natto is rather weak against acid, and sometimes its activity is hindered by the lactic acid produced through the activity of lactobacillus.
Japanese: 納豆菌は酸にはやや弱く、乳酸菌の活動によって生まれる乳酸によって活動が阻害される事がある。
English: Also, a less active bacterial strain is used for natto with less odor which has become popular as a result of technical development, and such natto may consequently let sundry bacteria grow depending on the environment.
Japanese: また技術開発の結果普及した匂いの弱い種の納豆では、活動がさほどおう盛ではない菌株が用いられており、環境によっては雑菌が繁殖する余地がある。
English: Bacteriophage (viruses that infest bacteria) is a natural enemy of bacillus subtilis natto, and sundry bacteria may increase after the phage became active.
Japanese: また、納豆菌の天敵として細菌寄生性ウイルスのバクテリオファージがあり、ファージ活動後に雑菌が繁殖する事もありうる。
English: Even if it is home-made for the home consumption, some consideration needs to be given for hygienic aspects.
Japanese: 自家製といえども食用に供するには衛生面でのそれなりの配慮が必要である。
English: In certain cases, people who don't like natto call it 'rotten boiled soybeans,' and so on.
Japanese: 納豆が苦手なひとのなかには納豆を指して「腐った煮豆」などと形容する例も見られる。
English: However, the difference between rottenness and fermentation is based on the value judgment as to whether or not the result of the action of microorganisms is harmful (fruitless) or useful.
Japanese: しかし腐敗と発酵との違いは、専ら、微生物が作用した結果が有害（無益）なものかあるいは有用なものかという価値判断に基づくものである。
English: Therefore, natto is an excellent 'fermented food' because it is produced as a food in a sufficiently sanitary manner, is enjoyed by many people (although it may be only a part of the world), and has high nutritional value.
Japanese: したがって、食品として十分衛生的に製造され、（世界的に見れば一部かもしれないが）多くの人に嗜好され、栄養的に価値が高い納豆は優れた「発酵」食品である。
English: If bacillus subtilis natto, which forms highly heat-resistant spores and has an active propagating power, is mixed into steamed rice in the process of producing sake (a Japanese liquor), it may increase faster than Aspergillus oryzae and neutralize the latter.
Japanese: 日本酒を作る際に、熱に強い芽胞を形成しかつ繁殖力も旺盛な納豆菌が蒸米に混入すると、コウジカビよりも先に繁殖し駆逐し得る。
English: This is the reason why eating natto is prohibited for sake brewing professionals during the preparation period for the sake brewing.
Japanese: 酒造り職人の食卓において、日本酒の仕込み期間中の納豆は禁忌とされている所以である。
English: The most typical way to eat natto is the so-called natto gohan (literally, boiled rice with natto), in which one eats it along with steamed, polished rice.
Japanese: 最も典型的な食べ方はいわゆる納豆ご飯で、白米を炊いたご飯と、納豆を一緒に食べるもの。
English: It is often eaten mixed with various foods such as egg of hen or quail, leek, Japanese ginger, grated daikon radish and katsuobushi (small pieces of sliced dried bonito).
Japanese: 鶏卵やウズラの卵、ネギ、ミョウガ、大根おろし、鰹節など、様々な食品を混ぜて食べることも多い。
English: It is known that in some areas natto isn't served over cooked rice but is eaten independently.
Japanese: 食文化としては、ご飯にかけずに納豆だけを食べる地方の存在が知られている。
English: Leek and mustard are considered as excellent condiments for natto because they can reduce its ammonium smell.
Japanese: ネギやからしを加えると納豆のアンモニア臭を抑える効果があり、優れた薬味といえる。
English: Some say it tastes better if leek or mustard isn't added while stirring but small quantity of them are placed on the top after stirring, similar to the manner of adding leek or wasabi (Japanese horseradish) when eating soba (buckwheat noodles).
Japanese: ネギやからしを途中で加えずに、蕎麦のネギやわさびと同様に最後に少しだけ載せた方がおいしいという人もいる。
English: This is because the excessive moisture could prevent the generation of the sticky substance that includes glutamic acid (umami ingredient) if sauce is added before stirring.
Japanese: これは、先にタレなどを加えると水分過多となってしまい、グルタミン酸（旨味成分）を含む粘りがあまり出なくなってしまうからである。
English: Although there is a groundless belief that if it's stirred approximately 100 times the polyglutamic acid can be changed into glutamic acid, changing polyglutamic acid into glutamic actually does not take that much stirring.
Japanese: また、100回ほど混ぜると、ポリグルタミン酸をグルタミン酸に変えることができるという根拠のない迷信が伝わっているが、実際にはそこまで混ぜなくてもグルタミン酸に変わる。
English: Natto is also used as a topping for Japanese-style spaghetti, an ingredient for okonomiyaki (savory pancake with various ingredients), or a topping for curry and rice or ramen (Chinese soup noodles).
Japanese: 和風スパゲッティのトッピング、お好み焼きの具、カレーライス、ラーメンにかけるなどとしても用いられる。
English: Natto jiru, which is prepared by adding finely chopped natto to miso soup, was eaten more often that natto gohan during the Edo period.
Japanese: また納豆を叩き刻んで味噌汁に入れた納豆汁は、江戸時代までは納豆ご飯よりも頻繁に食卓に上っていた。
English: However, in the case of natto tempura, a considerable proportion of the odor disappears by being deed fried and by the coating of batter, so it becomes easier to eat.
Japanese: ただし納豆天ぷらの場合、油で揚げることによって匂いがあらかた飛び、さらに天ぷらの衣で匂いが抑えられるのでむしろ食べやすくなる。
English: Although the number has decreased in recent years, traditionally peddlers called 'natto uri' used to sell natto on the road.
Japanese: 近年では減っているが、「納豆売り」と呼ばれる行商人が納豆を売り歩くこともあった。
English: The peddler's cry was 'Natto, natto, natto; natto, natto, natto, i' (with a rise in pitch at the end).
Japanese: 売り声は「なっと〜〜、なっと〜〜ィ（語尾をあげる）」というものであった。
English: Today, while natto is mainly sold in supermarkets, sales through automatic vending machines have increased.
Japanese: 現在では主にスーパーマーケットの食料品売り場などで販売されている他、自動販売機での販売も増えている。
English: In Ibaraki Prefecture and Kawagoe City, Saitama Prefecture, natto is sold as souvenir (local specialty).
Japanese: また、茨城県や埼玉県川越市などでは土産物（名産品）として販売している場合もある。
English: The traditional packaging methods were wrapping natto in warazuto (straw wrapper) used in the manufacture of natto or wrapping in kyogi (paper-thin sheets of wood).
Japanese: 伝統的な包装方法では、納豆の製造で使用した藁をそのまま藁苞（わらづと）とするか、経木に納豆を包んでいた。
English: Since 1960 and onward, foamed polystyrene containers have generally been used, because such packaging facilitates efficient shipping and distribution.
Japanese: 1960年代以降は、流通面で効率的なことなどから、一般的には発泡スチロール容器が使われている。
English: Formed polystyrene containers are formed so that they can be stacked up, and in many cases they're sold in sets of two to four.
Japanese: 発泡スチロール容器は積み重ねられる形状になっていて、2～4つを1セットとして売られている場合も多い。
English: A method has been devised to make the bottom of container hubbly so that it is easier to stir the natto in the container until threads appear.
Japanese: また、納豆を容器に入れたままかき混ぜて糸を引くことができるように、底に凹凸が付けられるなどの工夫もなされている。
English: Compared to rice straw, however, it is less permeable and absorbs less odor, and the unique odor tends to become stronger.
Japanese: ただし、藁に比べると通気性が悪く、また納豆の臭い成分を吸着しにくいために、納豆独特の臭いがこもって強くなる傾向がある。
English: Because of such difference in flavor and for the purpose of showing the image of a 'natural food,' rice straw and kyogi are used even today for certain high-class products, nature-oriented products and souvenirs.
Japanese: こうした風味の違いや、「自然食品」的なイメージから、一部の高級品や自然志向の商品、土産物では現在でも藁や経木を使う場合がある。
English: In 2008, Mizkan launched products packed in an improved type of foamed polystyrene.
Japanese: 2008年には、ミツカンが新改良の発泡スチロール容器の製品を発売した。
English: In this product, instead of attaching a conventional bag containing a liquid sause, a jellied sauce is directly injected into a small space in the container.
Japanese: これは同梱のタレを従来の液状袋入りからペースト状にして容器内の小室に直接注入したものである。
English: Through this arrangement, the film that would otherwise separate the natto and the bag of sauce is eliminated, thus improving the permeability and making it easier to mix the sauce with the natto.
Japanese: これにより、納豆とタレ袋を分離するフィルムを廃して通気性を向上させると共にタレとの混合を容易にしている。
English: In addition to the types described below, natto can be classified according to the soybean grain size, and large-size soybeans are generally preferred in the Tohoku region.
Japanese: 下記の他に、大豆の粒の大小による区別もあり、概して東北地方は大粒が目立つ傾向がある。
English: There are certain types of natto with local features including shio natto made and eaten in Sakata City, in Yamagata Prefecture, which is a type of natto seasoned with salt, konbu kelp and other ingredients, and also Kinzanji natto in Kumamoto Prefecture, which is a type of natto made of soybean, wheat and salt, and seasoned with konbu kelp and ginger.
Japanese: また、山形県酒田市の塩納豆、熊本県の金山寺納豆などローカル色に富んだ納豆もある。
English: Today, if we mention natto we refer to the so-called itohiki-natto (sticky natto), which is produced by fermenting bacillus subtilis natto.
Japanese: 現在では、納豆と言えば、納豆菌を発酵させたいわゆる糸引き納豆を指す。
English: There is also a type of natto called shiokara natto (tera natto), which is made by fermenting soybeans with Aspergillus oryzae, and drying it and then letting mature.
Japanese: その他にも麹菌を発酵させた後乾燥させてから熟成した塩辛納豆（寺納豆）と呼ばれる納豆がある。
English: In Japan there were two types: enshi (later shiokara natto) and tanshi (which vanished into history after the Heian period), and they are believed to be shi (pronounced as "kuki" in Japan and the kanji "久喜" was also used for the word) which is deemed to have been introduced in around the Nara period.
Japanese: 日本にはおそらく奈良時代頃に伝来した豉（し、日本ではくきと読まれ久喜の字もあてられていた）と考えられている塩豉（後の塩辛納豆）と淡豉（平安以降歴史から姿を消す）との2種類がある。
English: The word shiokara natto can be found in the literature from the Heian period, but it is thought that it spread among the general public in the Muromachi period and afterward.
Japanese: 平安時代の文献にも塩辛納豆の名は残っているが、一般に広まったのは室町時代以降。
English: Around that time, itohiki natto also appeared and, in order to differentiate itohiki natto from shiokara natto, shiokara natto came to be called as kuki and itohiki natto as natto.
Japanese: この頃から糸引き納豆も登場しており区別するために塩辛納豆を久喜と呼び糸引き納豆を単に納豆と呼ぶようになった。
English: Also during this period, since priests who visited the Northern Sung and Southern Sung dynasties brought back shiokara natto in Japan again and it spread in the country, it also became known as tera natto.
Japanese: またこの頃北宋・南宋に渡航した僧が再度持ち帰り広めたことから寺納豆とも呼ばれるようになった。
English: Even today, Daitokuji natto (natto made in Daitoku-ji Temple), Tenryuji natto (natto made in Tenryu-ji Temple), Ikkyuji natto (natto made in Ikkyu-ji Temple) and Hama-natto (Hamana natto (soybeans fermented with komekoji (mold grown on rice) and flour, pickled in saltwater and dried)) are still produced.
Japanese: 今でも京都府の大徳寺納豆・天竜寺納豆・一休寺納豆や静岡県浜松市の浜納豆（浜名納豆）などが作り続けられている。
English: In contrast to hikiwari natto, the usual natto, for which non-ground soybeans are used, is called 'tsubu natto' (whole-bean natto).
Japanese: ひきわり納豆に対し、通常の割っていない大豆を使った納豆は「粒納豆」と呼ばれる。
English: This technique had been used in Akita Prefecture since the old times, and it is said that Yamada Foods first introduced it throughout the country.
Japanese: 秋田県で古くから作られていた手法で、一般にはヤマダフーズが販売したものが発祥とされる。
English: Soboro natto is prepared by mixing minced kiriboshi daikon in natto and adding a seasoning agent such as soy sauce.
Japanese: 納豆に刻んだ切り干し大根を混ぜ込み、醤油等の調味料で味をつけたもの。
English: It is eaten as it is, or by reconstituting with hot water or together with ochazuke (boiled rice with tea poured over it).
Japanese: 食べ方としてはそのまま食べるほか、湯につけてもどす、お茶漬けにするなどがある。
English: It is said that hoshi natto was originally prepared as a preserved food, but today it is brought with when traveling to overseas destinations where natto is unavailable.
Japanese: 元来は保存食だったとされるが、現在は納豆の入手できない海外へ旅行に行く際に持っていく場合があるという。
English: In the traditional manufacturing method, steamed soybeans (instead of natto available on the market) are placed in rice husks and used once the threads become noticeable.
Japanese: 伝統的な製法では、市販の納豆の代わりに蒸した大豆を籾殻の中に入れ、糸を引くようになったものを用いる。
English: It is quite different from the above-mentioned natto, which is a fermented food; ama natto is a Japanese confectionery developed in 1857 by Eitaro.
Japanese: 1857年（安政4年）に栄太楼が開発した和菓子で、ここまで述べてきた発酵食品の納豆とは全く別物である。
English: It was only after the Second World War that the name was shortened to "ama natto."
Japanese: 名前が簡略化されて甘納豆と呼ばれるようになったのは戦後のことである。
English: Also, in Akita ondo (folk song), 'hiyama natto' (natto from Hiyama, in Akita Prefecture) (the Hiyama district of Noshiro City) is mentioned as one of specialties of Akita.
Japanese: また、秋田音頭に「桧山納豆」（能代市桧山地区）が秋田名物の一つとして謳われている。
English: Since the Meiji period, in keeping with the opening of the railway (Mito Line), natto has been sold as a souvenir (it is said that the first one was Tengu natto), and this area is famous for the production of natto.
Japanese: -明治以降、鉄道（水戸線）の開通に伴い、土産品として売られた（天狗納豆が発祥とされる）のをきっかけに、産地としてもっとも知られている。
English: It is said that because there is a legend that, at the time of the Bunroku-Keicho War, Kiyomasa KATO loaded wet soybeans onto the back of a horse which fermented because of high body heat of the horse, and became natto.
Japanese: これは、加藤清正が文禄・慶長の役の際濡れた大豆を馬に積んでいたのが馬の高い体温で発酵し納豆になったとの言い伝えがあるからだとされる。
English: Generally speaking, the amount of consumption is greater in eastern Japan, particularly in the area from northern Kanto to southern Tohoku.
Japanese: 一般に消費量は東日本が多く、特に北関東から南東北にかけて消費量が多い。
English: It is understood that in western Japan (especially the Kinki region) people do not eat natto often, and the amount of consumption is smallest in Wakayama Prefecture.
Japanese: 西日本（特に近畿）ではあまり食べる習慣が無いとされ、消費量最下位は和歌山県である。
English: However, in recent years about ten different brands of natto products are sold in supermarkets in the Kinki region, and the amount of display space has become nearly equal to that of the Kanto region.
Japanese: しかし、近年は関西地方でもスーパーなどで10銘柄程度の商品が普通に売られ、陳列スペースもほとんど関東と変わらなくなっている。
English: In the U.S. state of Hawaii, which is home to large numbers of Japanese-American immigrants, local tofu manufacturers actually produce and sell natto.
Japanese: 日系アメリカ人移民の多いハワイ州では、現地の豆腐製造業者が実際に納豆を製造、販売している。
English: Southern Asia, covering Nepal at the base of the Himalayas and the area from China's Yunnan Province to Southeast Asia
Japanese: ヒマラヤ山脈麓のネパールなど南アジア、中国雲南省から東南アジアにかけた地域。
English: In the cultural program 'Hakkutsu! Aru Aru Daijiten' (Encyclopedia of Living) broadcasted by Kansai Telecasting Corporation and Fuji Television Networks, Inc. on January 7, 2007, it was announced that natto was effective for dieting.
Japanese: 2007年1月7日に放送された関西テレビ放送・フジテレビジョンの教養番組「発掘!あるある大事典」で、納豆の摂取はダイエットに効果があると紹介された。
English: One theory is that tofu is connected with Prince Liu An of Huainan in the former Han period of the second century B.C., and that it was introduced from mainland China.
Japanese: 紀元前2世紀前漢時代の淮南王（わいなんおう）・劉安（りゅうあん）にちなむ中華人民共和国伝来の食品であるという説がある。
English: Another theory is that tofu was introduced into Japan by a Japanese envoy to the Tang Dynasty of China in the Nara period, but it's very possible that tofu was introduced prior to that time.
Japanese: 日本へは奈良時代に遣唐使によって伝えられたともされるが、それ以前に伝わっていた可能性も大きい。
English: 腐' (fu), a Japanese character that's part of 豆腐 (tofu), meant a soft, elastic thing (which is called natto (fermented soybeans)) by being turned from the original meaning of "maturing meat in the barn"; however, 豆富 or 豆冨 is sometimes used in Japan because it isn't preferred to use a Japanese character of '腐' meaning 'rotten' for food (Japanese tofu is not fermented).
Japanese: 「腐」の字は本来『納屋の中で肉を熟成させる』という字義から転じて、柔らかく弾力性があるものを意味するものであったが（納豆名称）、日本では食品に「腐る」という字を用いることを嫌って、豆富や豆冨などと記すこともある（日本の豆腐は発酵していない。
English: Kyoka IZUMI, a novelist who liked tofu, displayed tofu as 豆府 because he was obsessed with cleanliness.
Japanese: 豆腐を好んだ作家泉鏡花は、極端な潔癖症でもあったことから豆府と表記した。
English: Tofu is a very general food in Japanese cuisine, being as an ingredient in miso soup, kasujiru (soup made with sake lees) and one-pot dishes cooked at the table.
Japanese: 味噌汁や粕汁や鍋料理の具材などとして、日本料理では非常に一般的な食品である。
English: China, however, has more kinds of tofu than Japan does, and a wide variety of dishes are made there.
Japanese: また、中国においても日本以上のさまざまな豆腐があり、各種の料理が作られている。
English: Tofu is also eaten on a daily basis in the Republic of Korea, Vietnam, Cambodia, the Kingdom of Thailand, Myanmar and Indonesia.
Japanese: 大韓民国、ベトナム、カンボジア、タイ王国、ミャンマー、インドネシアなどでも日常的に食べられている。
English: In the United States of America, tofu--which has long enjoyed a certain popularity--is now sold at many grocery stores, and the word "tofu" has become common in the English language.
Japanese: また、アメリカ合衆国などでも以前から一定の人気があったが、今日では多くの食料品店で売られており、『tofu』自体も英単語として定着している。
English: In the "Hundred Delicacies of Tofu" published in 1782, 100 kinds of tofu dishes were introduced, and tofu was familiar in various kinds of literature.
Japanese: 天明2年（1782年）に刊行された『豆腐百珍（とうふひゃくちん）』には、100種類の豆腐料理が記述されており、また様々な文学でも親しまれてきた。
English: In producing soy milk, a process that involves filtering after boiling is called 'nishibori' (filtering method), while the process of filtering before boiling is called 'namashibori' (filtering method).
Japanese: 豆乳を作る際、加熱後に漉す製法を「煮しぼり」、加熱前に漉す製法を「生しぼり」という。
English: When bittern (coagulant) is added to the warm soy milk, protein molecules spread in the form of a net as described below, and the soy milk curdles into a pudding-like consistency.
Japanese: この豆乳がまだ熱いうちににがり（凝固剤）を加えると蛋白分子が後述するように網目状に繋がり、豆乳はプリン状に固まる。
English: The curdled soy milk that is cut and soaked in water is called kinugoshidofu (silken tofu), while the kind that's scooped and put into a container directly without soaking in water is called yosedofu (fresh tofu).
Japanese: これを切り分け水にさらした物が絹ごし豆腐と呼ばれ、水にさらさず直接容器に掬い上げた物が寄せ豆腐と呼ばれる。
English: The curdled soy milk that's put into a mold lined with a cloth while it breaks down and is drained then turns into momendofu (firm tofu).
Japanese: また、固まった豆乳を崩しながら、内側に布を敷いた型に入れ、水分を抜くと木綿豆腐となる。
English: Furthermore, as an industrial production process, juten dofu (filled tofu) is made through the processes of chilling soy milk, putting the chilled soy milk into a plastic container with a coagulant, and curding it by heating.
Japanese: さらに、工業的な製法として、豆乳を一旦冷やし、凝固剤といっしょにプラスチック容器に流し込んでから加熱して固める充填豆腐もある。
English: Currently, tofu is efficiently made from a small number of soybeans due to the mechanized process that has developed with modern industry, and tofu is sold at cheaper prices.
Japanese: 現在では、近代工業の発達により作業の機械化が進み、わずかの大豆から効率よく豆腐が生産されるようになり、より安価で提供されるようになった。。
English: Tofu used to be made every day in a shop, and due to its softness it was sold immersed in a water tank to prevent it from breaking apart.
Japanese: 豆腐はかつては店頭で毎日つくられ、柔らかいので崩れないように水槽の中に沈めて売られるものであった。
English: Therefore, tofu has a structure in which many water molecules are contained in the net-like structure of cross-linked protein.
Japanese: したがって、豆腐は架橋されたたんぱく質の網目構造に多数の水分子を取り込んだ構造である。
English: Generally, there is a case in which a gel is formed through cross-linking between an ion of magnesium or calcium and a chain carboxyl group on the side of protein, and a case in which a gel is formed through the change (denaturalization) of the high-order structure of protein by an acid (acid coagulation).
Japanese: 大別するとマグネシウムイオンあるいはカルシウムイオンがたんぱく質側鎖のカルボキシル基を架橋してゲルを形成する場合と、酸がたんぱく質の高次構造を変える（変性）ことによりゲルを形成する場合（酸凝固）とがある。
English: In the former, calcium sulfate, magnesium chloride, calcium chloride or magnesium sulfate, etc., is used as a coagulant, and in the latter glucono-delta-lactone is used as a coagulant.
Japanese: 前者には凝固剤として硫酸カルシウム、塩化マグネシウム、塩化カルシウム、硫酸マグネシウム等が使用され、後者はグルコノデルタラクトンが使用される。
English: Glucono-delta-lactone is used because it gradually changes to an acid (gluconic acid).
Japanese: グルコノデルタラクトンの徐々に酸（グルコン酸）へと変化する性質が利用されている。
English: In mainland China, gypsum (calcium sulfate) powered and dissolved in the water is used as a coagulant; however, in the Japanese traditional process used since ancient times, bittern resulting from the process of salt production was mainly used.
Japanese: 大陸中国では石膏（硫酸カルシウム）を粉末とし水に溶いたものを凝固剤とするが、古来の日本の伝統的な製法では製塩の過程で生じるにがりが主に使われていた。
English: Calcium sulfate, glucono-delta-lactone and so forth are often used as coagulants in modern-day Japan.
Japanese: 現在の日本では硫酸カルシウムやグルコノデルタラクトンなどが凝固剤として多く使われる。
English: The substance generally referred to as bittern mainly consists of magnesium chloride, and was a secondary product co-abstracted with salt when it was drawn from the salt field.
Japanese: 一般的ににがりと呼ばれているものは、塩化マグネシウムが主成分で、古くは、塩田で海水から塩を作るときに、いっしょに抽出される副産物であった。
English: Currently, the bittern--which contains fine magnesium chloride due to the industrial process, is obtained at rock-salt mining places overseas or is abstracted in the process of industrial salt production in and outside Japan--is used in most cases, and it's rare to use bittern that's actually abstracted from a salt field.
Japanese: 現在では、工業化され塩化マグネシウムの純度の高いものや、海外の岩塩採掘場で採取されたもの、あるいは国内外の工業的な製塩の過程で抽出されたものが多く、実際に塩田から取っているものは少ない。
English: Because some tofu makers use the word 'bittern' as a generic term for coagulant, one must use the word with care.
Japanese: また一部豆腐製造業者の間では、凝固剤の総称として「にがり」の呼称を使っている場合もあり、注意が必要である。
English: Although it was a mainstream practice to use this bittern as a coagulant before the war (calcium sulfate (sumashiko) was used by some makers), it soon became difficult to obtain the bittern because it was designated as controlled goods.
Japanese: 戦前までは、このにがりを凝固剤に使用するのが主流であったが（一部では硫酸カルシウム（すましこ）も使われていた）、やがて統制品に指定されたため入手が困難となった。
English: Subsequently, there was an accelerated shift to calcium sulfate--which caused a coagulation reaction in a similar manner and was easy to obtain.
Japanese: そこで同じように凝固反応を起こし、入手の容易な硫酸カルシウム（すましこ）への転換が進んでいった。
English: When compared with magnesium chloride, a main ingredient in bittern, calcium sulfate had a wider zone in which the proper coagulation reaction occurred (being referred to as the strike zone of coagulation) and made it comparatively easy to make high-quality tofu, which was water-retentive and fine.
Japanese: 硫酸カルシウムはにがりの主成分である塩化マグネシウムと比べ適正な凝固反応が起こるいわゆる凝固のストライクゾーンが広いため、保水性が高く肌理の細かい高品質な豆腐が、比較的容易に作りやすかった。