nntsuzu/KFTT huggingface dataset:
English: It is sometimes called "pochi bukuro," which means "tip, gratuity" in Kansai dialect, shugibukuro (special envelope for monetary gifts) which was usually given to Japanese dancing girls in and around Kyoto (apprentice geigi or geiko).
Japanese: 「ポチ袋」（点袋）と呼ばれることもあるが、この「ポチ」は関西方言で「心づけ、祝儀」を意味し、もっぱら舞妓などに与えていた祝儀袋のことであった。
English: The word "pochi" means "a little bit" and originally showed an attitude of humbleness.
Japanese: 「ポチ」には「小さな」（これっぽち）という意味があり、「少ないですが」という謙虚な気持ちで与えたのが始まりである。
English: There is a different opinion saying that it comes from English "spot" or French "petit," or changed "tama" (scrotum) to "pochi."
Japanese: 異説としては、英語の“spot“（臨時の）、フランス語の“petit“（小さい）などに由来するという説や、陰嚢ので「タマ」を「ポチ」に変えたという説などがある。
English: The term "fude" refers to a tool made out of a stem (thin stick such as bamboo tube) with a brush (a bundle of fiber) on the top, which is used for writing and painting.
Japanese: 筆（ふで）とは、軸（竹筒などの細い棒）の先端に毛（繊維の束）を付けた道具であり、筆記具・画材などに使われる。
English: As the character "毛" literally means the hairs of an animal and is used in the word for 'brush,' a coat (animal) (in rare cases, chemical fibers) is usually used.; and the letters for fude are called Mohitsu (literally, a brush made of coat).
Japanese: 「毛」には通常は文字どおり毛(動物)（まれに化学繊維）が使われ、毛筆（もうひつ）という。
English: Bristles (of horse, Japanese mink and raccoon dog) and soft hair (of sheep, cat and squirrel) are used to make fude.
Japanese: 材料の毛は、剛毛（ウマやイタチ、タヌキ）、柔毛（羊や猫、リス）の毛などが用いられている。
English: In addition, chicken and peacock feathers, as well as mongoose and flying squirrel coats, and, as the materials that are not animal in nature, straw and bamboo are used for 'special' fude.
Japanese: また、「特殊筆」として、鶏や孔雀、マングースやムササビの毛、また、獣毛以外にも藁や竹を使用した筆も生産されている。
English: Recently, "taimo fude" (ink brush made of newborn baby's hair) is sometimes made in order to wish the healthy growth of the newborn baby.
Japanese: 最近は、胎毛筆と言って赤ちゃんの成長を願って、赤ちゃんの髪の毛でも記念に筆を作ることもある。
English: A fude that offers the merits of both bristle elasticity and ink absorption in its soft hairs is called a 'kengo.'
Japanese: 剛毛の弾力と柔毛の墨含み、双方の利点を併せ持つ二種の毛を配合したものを「兼毫」と言う。
English: The brush is used to write letters, draw pictures or apply makeup; one holds the stem, dipping the brush into Chinese ink or pigments, and rub the brush against the item the ink is to be applied to.
Japanese: 筒の部分を持ち、毛の部分に墨や顔料をつけ、書く対象にその毛をなすり付けることにより、文字を書いたり、絵を描いたり、化粧を行ったりできる。
English: Tenpyohitsu' (jakutohitsu) is regarded as the oldest existing fude in Japan.
Japanese: 日本で現存している最古の筆は「天平筆（雀頭筆）」であるとされている。
English: Usually, while all of a big brush (thick brush) are used (dissolving and removing all glue) (in the case of the fude with short coat intentionally left on the root in order to strengthen the elasticity, glue is often left at the root of the fude), only the top of a small brush (thin brush) is good to be used.
Japanese: 通常、大筆（太筆）は穂を全ておろす（ノリを落とす）が（根元に短い毛を意図的に残し、筆の弾力を高めているものに関しては根元を固めたままにすることが多い）、小筆（細筆）は穂先だけをおろすのが良い。
English: However, among the fude used for kana (the Japanese syllabary), all of the brush are often used in the case of a slightly larger menso fude.
Japanese: ただし、仮名用の筆に於いて、やや大きめの面相筆は根本までおろすことが多い。
English: Since the top of a small brush is especially delicate, it is better to avoid brushing it against the riku (a part of the ink slab used to grind an ink stick) in order to set the top as much as possible.
Japanese: 小筆の穂先は特に繊細なため、陸（墨を磨る部分）で穂先をまとめるために強くこすりつけることは極力避ける。
English: The top of the brush that has been firmed by Chinese ink should not be rubbed against riku in order to make the hardened top softer.
Japanese: 墨などで固まった穂先を陸にこすりつけて、柔らかくしようとすることは絶対にしてはならない。
English: This is because an ink slab is a file used to grind an ink stick, therefore rubbing a brush top against the file is the same as grinding it on an ink slab, which can severely damage it.
Japanese: 硯は固形墨を磨（す）るためのヤスリであり、墨液が潤滑の働きをするとは言え、そのヤスリにこすりつけることは穂先を硯で磨ることと同じであり、穂先をひどく傷めてしまうからである。
English: Since the top of a big brush can also be damaged by placing it on the riku in order to adjust the amount of Chinese ink, a 'bokuchi,' an ink slab without the file that is made of plastic or earthenware, is often used for big pieces.
Japanese: 大筆も硯の陸の部分で墨を調節したりするのは穂を傷めるので、大作を作る時などは、プラスチックや陶器などで作られた、ヤスリの要素だけを取り除いた「墨池（ぼくち）」というものを使うことが多い。
English: The scalelike skin part is called the cuticle.
Japanese: ウロコ状の部分をcuticle（キューティクル：表皮構成物質）と呼ぶ。
English: The gap between human's cuticles is 0.1 micrometers and a whole human's hair will swell and roll if water enters this gap.
Japanese: 人毛の場合、このキューティクルの隙間は0.1ミクロンであり、水などがこの隙間から進入すると毛全体が膨らみ反る。
English: For this reason, the brush of a newly made fude swells and rolls and it is impossible to take advantage of the performance of a brush or fude.
Japanese: そのため、作られてすぐの筆は膨らんだり毛が反るので、毛や筆の性能を活かしきることができない。
English: When this element is deposited between the cuticles of the fude, the brush of the fude will not swell or roll because the carbon blocks the water.
Japanese: このスス成分が筆のキューティクルの隙間に沈着すると、水分が入れない状態になり、膨らんだり反ったりしなくなる。
English: In addition, it also makes the brush more elastic and better suited to load Chinese ink, making it possible to maximize the brush's performance.
Japanese: また筆のコシが出て、墨の含みも良くなり、最も良い状態で筆の性能を活かすことができる。
English: Fude made of sheep wool has a translucent white color at first, but changes to silver and gold through long usage, evolving from the user's handwriting habits, making it easier for a user to write with.
Japanese: 羊毛の筆は最初、透通るような白い色をしているが、使い込むに従って銀色に、さらに長年を経ると黄金色に輝き、使用者自身の書きぶりが毛の癖となって表れ、その人の体の一部の如く使いこなしやすくなる。
English: However, it can be said that ground Chinese ink stick is better than liquid Chinese ink in reaching this state.
Japanese: しかしその状態になるには、墨液よりも、摩った固形墨の方が良いと言える。
English: Irregular coats are removed in the process of production, and those which fall out during writing are those which could not be removed, and do not cause a problem if such hairs are only a small number.
Japanese: 製造の途中で不揃いな毛などをすいており、書字中に抜けてくるのは抜き出し損ねた残りであって少量であれば問題ない。
English: If many hairs are cut or fallen, the amount of hairs decrease, which leads to a split brush or a brush tip which does not work as well.
Japanese: 切れや抜けが多いと毛が減り、筆が割れを起こしたり、毛先が効かなくなって使えなくなる。
English: As mentioned above, a fude works better the more it is used, and to this end it is important to know in how the fude is selected and washed.
Japanese: 前項のように、筆は使うほどに本来の筆の持つ能力が引き出されてくるが、それには墨の選び方や洗い方も大事になってくる。
English: The ingredients of a Chinese ink stick are mainly soot and glue (made of collagen and gelatin).
Japanese: 墨の成分は、主にススと膠（ニカワ：コラーゲン・ゼラチン成分）から作られている。
English: Since the collagen of cheap overseas fish is used in glue for fude of inferior quality, the ingredients of the glue place stress on the hairs and hurt the cuticles.
Japanese: 品質の劣悪なものは、ニカワに安価な海外の魚のコラーゲンを使うなどするため、ニカワの成分が毛に対してストレスを与え、キューティクルを傷める。
English: Some people try to protect the cuticles by coating the brush with rinse or conditioner, but as mentioned above, it is important for the fude hairs to have soot between cuticles.
Japanese: 人によってはリンスやコンディショナーなどを塗布してキューティクルを守ろうとすることがあるが、前述の通り筆の毛はキューティクルの隙間にススを入れることが大事である。
English: Therefore, since rinse and conditioner enter the gap and prevent soot from entering, they shorten the lifespan of the fude, and do not give it elasticity.
Japanese: リンスやコンディショナーなどは隙間に入り込んでススを入れなくしてしまうので、筆の毛にコシを与えず逆に寿命を縮めることになる。
English: However, if a new fude is put in water for a long time, the water enters the gap between the cuticles and open it wide, making the brush hairs easier to cut.
Japanese: ただし、作られてすぐの筆を水に長時間浸しておくと、毛に水が入り込み膨らんでキューティクルの隙間が大きく開き、毛が切れやすくなる。
English: For the same reason, it is improper to remove the glue used to firm the brush tip by placing it in the water for a long time.
Japanese: 同じ理由で、筆の穂先を固めるためのノリ成分を、水に長時間さらして落とすのは適当でない。
English: It is necessary for the root of the fude to be washed well in order to ensure that glue does not remain within.
Japanese: 筆の根元については、よくすすぎ、根元にニカワ分が残らないようにする。
English: It should be noted that if glue remains, the stem of the fude could swell, causing the brush handle to break.
Japanese: ニカワ分が溜まると、膨張するなどして筆管が割れるので注意が必要である。
English: The brush should be washed in lukewarm water, as the glue dissolves best in it.
Japanese: ニカワは、ぬるめの湯に一番溶けやすいので、湯で洗うのが毛に最も良い。
English: Some people often suck the Chinese ink out from the root of the brush, but caution must be exercised since ink of low quality may adversely affect ones health; this does not apply if ink of high quality is used.
Japanese: 毛の根元の墨を口で吸ったりして吸い出すことがよく行われているが、品質の良い固形墨・墨液では構わないが、品質について信用できない墨汁などを口に入れることは体に悪い可能性があるので注意する。
English: Since it is highly possible that collagen derived from the bones and skins of overseas fish and animals are used as mentioned above, or that chemical ingredients may be used as a bonding agent instead of glue with an added preservative, not to mention industrial grade fragrance, it is unsanitary and can cause health and allergy problems to place a brush in one's mouth.
Japanese: 前述のように海外の魚や動物の骨や皮から抽出したコラーゲンを使ったり、化学的に合成した接着剤成分などをニカワの代わりに用い、腐らせないように防腐剤が入り、工業製の香料を使っている可能性が高いため、口に入れることは不衛生であり健康被害・アレルギーなどに注意する。
English: In addition, Chinese ink which is kept long after being ground can go bad very quickly due to the lack of preservatives; therefore, it should not be placed in one's mouth, either.
Japanese: また磨った墨などを作り置きして使う場合は防腐剤が入っていないため大変腐りやすいので口に入れないこと。
English: In contrast, a fude that have soot accumulated much can last long, so it is important to wash out only the glue.
Japanese: スス成分が溜まると筆は逆に長持ちするので、ニカワの成分だけをよく落とすのが大事である。
English: Since it can be said that deposits of a light color of black Chinese ink indicates that the performance of the fude is taken advantage of, attention must be given not to wash it too much, which could damage the fude.
Japanese: 黒い墨の色が薄く沈着するのは筆の性能が引き出されていることを示していると言って良いので、洗いすぎて筆を傷めないよう注意する必要がある。
English: The areas most famous for the production of Fude are Kumano-cho, Hiroshima Prefecture (Kumano fude), Kure City (Kawajiri fude), Nara Prefecture (Nara fude), Toyohashi City, Aichi Prefecture (Toyohashi fude), Sendai City, Miyagi Prefecture (Sendai ofude) and Tokyo.
Japanese: 筆の産地としては、広島県の熊野町（熊野筆）、呉市（川尻筆）、奈良県（奈良筆）、愛知県の豊橋市（豊橋筆）、宮城県の仙台市（仙台御筆）、東京都などが有名。
English: As brushes are made by craftsmen, their workplaces combined with their home are scattered throughout each of these areas.
Japanese: いずれも職人仕事なので、特定の町内に職人の職住一致の仕事場が点在している、のが実態。
English: The fude made in the following cities are specifically certified as traditional crafts by the Ministry of Economy, Trade and Industry.
Japanese: 特に伝統工芸品として経済産業省に認定されているのは、以下の通りである。
English: In the People's Republic of China, the 'Kohitsu' (湖筆) in Zenrenchin, Wuxing Prefecture, Zhejiang Province is the most famous fude.
Japanese: 中華人民共和国においては、浙江省呉興県善璉鎮の「湖筆」が最も名高い。
English: It is a kind of non-fermented pickles, and consists of seven vegetables such as daikon radish, eggplant, sword bean, lotus root, cucumber, perilla seeds, shiitake mushroom, or white sesame, which are finely chopped and pickled in the flavored liquid containing soy sauce and sugar or mirin (sweet cooking rice wine).
Japanese: 非発酵型の漬物の一種で、ダイコン、ナス、ナタマメ（鉈豆）、レンコン、キュウリ、シソの実、シイタケまたは白ゴマなどの7種の野菜類を細かく刻み、醤油と砂糖やみりんで作った調味液で漬けたもの。
English: The most reason why fukujinzuke had become popular nationwide rapidly from the Meiji period as a national food, is that fukujinzuke was introduced by the Imperial Army and Navy as a subsidiary food for rations in barracks and combat, and the retired soldiers brought the taste of fukujinzuke back to their homes, then spread.
Japanese: 明治時代以降、国民食として短期間に全国に広まった最大の理由は、帝国陸海軍の隊内食・戦闘食の副食として採用されたため、兵役終了後の元兵士達により、その味が全国の家庭に持ち帰られ、浸透した。
English: In 1672, Ryoo DOKAKU from Yawata village, Ogachi County, Dewa Province (present day, Yuzawa City, Akita Prefecture) built a learning dormitory called Kangakuryo in Ueno Kanei-ji Temple.
Japanese: 寛文12年（1672年）、出羽国雄勝郡八幡村（現秋田県湯沢市）出身の了翁道覚が、上野寛永寺に勧学寮を建立した。
English: It was made of pieces of vegetable leftovers such as daikon radish, eggplant, and cucumber, well dried and then pickled.
Japanese: ダイコン、なす、きゅうりなど野菜の切れ端の残り物をよく干して漬物にしたものであった。
English: Incidentally, according to the manga comic "Kamui Den" (The Legend of Kamui) written by Sanpei SHIRATO, a merchant character Yumeya launched it with the name 'Yatarazuke' and acquired a reputation.
Japanese: なお、白土三平の漫画『カムイ伝』では、登場する商人・夢屋が「ヤタラ漬」の名で売り出し評判を呼んだものとある。
English: Later at the beginning of the Meiji period, Seizaemon NODA the 15th of a pickles shop 'Shuetsu' at Ueno, Tokyo began to sell fukujinzuke at his teahouse.
Japanese: そして、明治時代初頭、東京・上野の漬物店「酒悦」第15代野田清右衛門が、自分の経営する茶店で売り出した。
English: About the origin of the name fukujinzuke, the following theories are held, that because it contains various kinds of vegetables, that because the shop was near the shrine deifying Benzaiten (the Goddess of Eloquence, Music, and Art) at the Shinobazu-no-Ike Pond in Ueno, or that a writer Kinga BAITEI named it because no other subsidiary for rice are needed so long as fukujinzuke is an accompaniment to, then food cost would be saved and it is happy as if the Shichifukujin (Seven Deities of Good Luck) had come to home.
Japanese: いろいろな野菜が入っていること、また店が上野不忍池の弁才天近くにあったこと、更には「ご飯のお供にこれさえあれば他におかずは要らず、食費が抑えられ金がたまる（＝家に七福神がやってきたかのような幸福感）」という解釈で、作家の梅亭金鵞が名付けたという説もある。
English: It is said that the first time fukujinzuke served with curry and rice was in the Taisho period (another theory says it was in 1902 or 1903), for the first class passengers of the passenger ship on a European run of the Nippon Yusen Kabushiki Kaisha (NYK Line), then spread all over Japan.
Japanese: これは大正時代(明治35,6年説あり）に日本郵船が周航していた欧州航路客船で、一等船客にカレーライスを供する際に添えられたのが最初であり、それが日本中に広まったとされる。
English: Although much of the fukujinzuke in the market had been colored by artificial colors of clear red, recently uncolored brown fukujinzuke is rather preferred.
Japanese: 市販品では、人工着色料などを使って真っ赤な色をつけられたものが多かったが、近年では色をつけない茶色の福神漬が好まれている。
English: Juzaburo TSUTAYA (February 13, 1750 - May 31, 1797) is a "hanmoto" (publisher) in the Edo period.
Japanese: 蔦屋重三郎（つたやじゅうざぶろう、寛延3年1月7日(旧暦)（1750年2月13日）-寛政9年5月6日(旧暦)（1797年5月31日））は江戸時代の版元（出版人）である。
English: He is known for publishing "kibyoshi" (illustrated books of popular fiction whose covers are yellow) and "sharebon" (gay-quarter novelettes) by Kisanji HOSEIDO, Kyoden SANTO and so on, and "ukiyoe" (Japanese woodblock prints) by Utamaro KITAGAWA and Sharaku TOSHUSAI.
Japanese: 朋誠堂喜三二、山東京伝らの黄表紙・洒落本、喜多川歌麿や東洲斎写楽の浮世絵などの出版で知られる。
English: In 1750, Juzaburo was born in Yoshiwara and later adopted by the Kitagawa clan.
Japanese: 寛延3年（1750年）、重三郎も吉原に生まれ、のちに喜多川氏の養子になった。
English: In 1773, Juzaburo opened a book store in front of "Yoshiwara Omon" (a main gate to Yoshiwara), and first sold and published "Yoshiwara Saiken" (Yoshiwara Guidebook which indicates the names of prostitutes of each shops); he started to be involved in publishing business.
Japanese: 安永2年（1773年）、重三郎は吉原大門の前に書店を開き、はじめは吉原細見（店ごとに遊女の名を記した案内書）の販売、出版から出版業に関わっていった。
English: In 1780, he published a kibyoshi by a popular writer, Kisanji HOSEIDO as a start, and then fully expanded his publishing business.
Japanese: 安永9年（1780年）に売れっ子作家・朋誠堂喜三二の黄表紙を出版したのを手始めに本格的に出版業を拡大。
English: After that, he published successful sharebon and "kyokabon" (book of humorous poems) one after another, and in 1783, he moved to Nihonbashi, where those prestigious hanmoto were lined up.
Japanese: これ以後、洒落本や狂歌本などのヒット作を次々に刊行し、天明3年（1783年）に一流版元の並ぶ日本橋に進出。
English: But the control of the morals became strict due to Kansei Reform, and in 1791, Sharebon and kibyoshi by Kyoden SANTO were exposed.
Japanese: しかし寛政の改革により風紀取締りが厳しくなると、寛政3年（1791年）には山東京伝の洒落本・黄表紙が摘発された。
English: There were many figures such as Sharaku, Bakin KYOKUTEI and Ikku JUPPENSHA who were indebted to Juzaburo.
Japanese: 写楽をはじめ曲亭馬琴、十返舎一九など重三郎の世話を受けた人物は数多い。
English: Teppanyaki food, which is an area of Japanese cuisine, and teppanyaki cooking are introduced here.
Japanese: ここでは日本料理の一分野である鉄板焼き料理または鉄板焼きを紹介する。
English: It may also mean a restaurant which serves foods cooked by using an iron plate or mean the food itself.
Japanese: または鉄板を用いて調理した料理を客に供する飲食店や「料理」そのものを指すこともある。
English: In Japan, when food were grilled, it had been general to heat with burning charcoal in a brazier such as shichirin (earthen charcoal brazier for cooking) until the beginning of the Showa period.
Japanese: 日本で食物を焼いて調理する場合、昭和初期まで木炭を燃料として七輪などで加熱する方法が一般的だった。
English: Before gas stoves became popular, it had not been efficient to heat up an iron plate to the temperature suitable for cocking in a home and also iron was expensive.
Japanese: ガスコンロの普及以前は家庭で鉄板を調理可能な温度に熱することは効率的ではなく、鉄も貴重品であった。
English: It is said that the cocking with an iron plate has been getting popular since foods cocked with a junk iron plate were served at the black market or at a food stall right after the war.
Japanese: 鉄板を用いた調理が一般化するのは、戦後の闇市や屋台において廃品の鉄板の上で調理した料理を販売したことに始まると言われる。
English: Present day, teppanyaki has become enjoyable at home as electric hot plates became popular, but the heating power of electric plates is not comparable with that of restaurants.
Japanese: 今日では電気式のホットプレートが普及し家庭内でも手軽に鉄板焼きを楽しむことが出来るが飲食店の火力に及ばない。
English: And also from the history above, teppanyaki is positioned mainly as dining out, food of camping, or food of festival.
Japanese: また上記のような歴史から鉄板焼きの多くは外食、キャンプ料理、お祭りの際の食事と位置づけられている。
English: "Teppanyaki" is also popular overseas as Japanese cuisine.
Japanese: 海外でもenTeppanyakiの名前で日本料理として普及している。
English: That is because Japanese restaurant chains such as Benihana (from 1964, New York) and SHOGUN have been serving teppanyaki foods.
Japanese: これは1964年にニューヨークにオープンしたenBenihana_(restaurant)やSHOGUNといった海外の日本料理チェーン店で鉄板焼きが供されたことによる。
English: The serving manner, in which a culinarian cooks steak and others on the teppan and serves them to the customer across the counter, was originated in 1945, getting idea from sushi restaurants by a stake restaurant Misono founded in Kobe.
Japanese: 料理人が鉄板でステーキなどを調理し、カウンター越しに座る客に提供するスタイルは1945年に寿司店から着想を得て神戸発祥のステーキ専門店「みその」が始めたものである。
English: As the service of this teppanyaki stake restaurant which includes the dazzling performance is favored by foreigners rather than Japanese, Misono has been a famous sight seeing place for the foreigners visiting Japan.
Japanese: 料理人の見事な手捌きも楽しませるステーキの鉄板焼き店のサービスは日本人よりも外国人に好まれ、「みその」は日本を訪れる外国人の有名な観光スポットとなっている。
English: Performances beyond the category of cooking such as to pile up round slices of onion like Mt. Fuji and burn them to give white smoke or to juggle cooking utensils being fired up, at teppanyaki restaurants in the North America, are known.
Japanese: 北米の鉄板焼きレストランでは、輪切りにしたタマネギを重ねて富士山に見立て炎をつけて白煙を噴出させたり、火をつけた料理器具でジャグリングをするなど料理の範疇を超えたショーとしても知られる。
English: For example, thicker plates are preferred for cooking for which constant temperature is needed such as okonomiyaki (savory pancake with various ingredients).
Japanese: 例えばお好み焼きなど、長時間にわたり一定温度を持続する必要のある物は厚手のものを使用する。
English: After that, the plate should be washed, heated again to remove water, then well-greased with oil such as salad oil.
Japanese: 後に洗浄し再び加熱、水分を除去した後にサラダオイルなどをなじませる。
English: In general case such as at okonomiyaki shops, plates are only washed, but at stake houses, plates are polished with abrasive once a day.
Japanese: お好み焼き屋など一般的には洗浄するに留めるが、ステーキハウスなどでは日に一度、研磨剤で研磨を行う。
English: Togashi refers to a series of cakes and the technique used to make them that were introduced from Tang (China) in the Nara period.
Japanese: 唐菓子（とうがし）は、奈良時代に唐（中国）から伝来した一連の菓子とその技術を言う。
English: Before the arrival of Togashi, there were no "cakes" in the current sense of the meaning in Japan, and the word for cakes was written as "果子," which meant fruit.
Japanese: 唐菓子が伝わる以前の日本には現在の意味での「菓子」は存在せず、菓子は果子とも書かれて果物を意味していた。
English: In the Heian period, some Togashi were particularly called the Eight Kinds of Togashi such as in the "Wamyo Ruijusho" (dictionary of Japanese names).
Japanese: 平安時代には、『和名類聚抄』などで一部のものが特に八種唐菓子と呼ばれた。
English: In addition, Danki referred to as 'Seijokankidan' (Kameyakiyonaga) exists in Kyoto.
Japanese: また、京都には「清浄歓喜団」(亀屋清永)と呼ばれるだんきが現存している。
English: Here, such as manju, yokan, uiro (a cake), rakugan, geppei, ikkoko have been brought over from China.
Japanese: なお、饅頭、羊羹、ういろう(菓子)、落雁、月餅、一口香なども中国から渡来してきたものである。
English: It is made by kneading wheat flour to form into a 蝎虫 (considered as a scorpion or gribble) shape, and steaming or baking it.
Japanese: 小麦粉をこねて蝎虫（サソリないしキクイムシとされる）の形とし、焼くか蒸したもの。
English: It is said to be made by kneading glutinous rice flour mixed with cinnamon with water, boiling it to form into a biretta shape, and then frying it in oil.
Japanese: モチ米の粉にシナモンを混ぜて水で練り、ゆでて法冠のように成形し、油で揚げたものとも。
English: It is made by kneading such as mung beans, powder of rice, steamed rice, a poppy, and a dry lotus flower, and then boiling it.
Japanese: リョクトウ、米の粉、蒸し餅、ケシ、乾燥レンゲなどを練ってゆでたもの。
English: Current Seijokankidan is made by wrapping azuki bean paste in the dough of wheat flour into a chakin (a cloth used in the tea ceremony) shape, and then frying in sesame oil.
Japanese: 現存する清浄歓喜団は、小麦粉の生地で小豆餡を茶巾状に包み胡麻油で揚げたものとなっている。
English: Current 'Buto manju' is a cake like a doughnut with bean paste that is made by wrapping bean paste with the doughnut-like dough of Buto mixed with the dough of Buto and egg.
Japanese: 現存する「ぶと饅頭」は、伏兎の生地に卵などを入れたドーナツ風の生地で餡を包んだ、あんドーナツ風の菓子。
English: Generally it is a festival being held in Japanese wisteria-viewing spots, and it takes place at the best time to view the wisteria, from late April to early May.
Japanese: 主として藤の名所で行われる祭りで、時期も藤の見ごろである4月下旬～5月上旬に行われる。
English: There is a 400-year-old-great Japanese wisteria tree which is also a symbol flower of the town, and the festival is held as the biggest touristic event.
Japanese: 町の花でもある樹齢400年の大藤があり、町の最大の観光事業として実施される。
English: A festival is held at 'Sai no kami no Fuji,' a viewing spot of Japanese wisteria in Fukuchiyama City (former Oe town), Kyoto Prefecture.
Japanese: 京都府福知山市（旧大江町(京都府)）の藤の名所「才ノ神の藤」で行われる。
English: There are several hundreds of types of Japanese wisterias in the park which was opened in 1985, and it is said to be Japan's best festival in regard to its rich variety of the flowers.
Japanese: 昭和60年に開園した藤公園の藤棚には、数百種類の藤が集められており、種類の多さでは日本一であると言われている。
English: Although Kuruma Ebi (Japanese tiger prawn) has been commonly used for cooking Ebi furai, more and more restaurants and stores use black tiger shrimp because of the declining Kuruma Ebi catches.
Japanese: エビフライに使うエビは主にクルマエビを使用するが、漁獲量の低迷と共にウシエビを使用する店が多くなった。
English: Make several small incisions along the belly, push and stretch the prawn from its back as much as you like, and as you crush it, listen to the sound of the tearing muscle.
Japanese: 伸ばし方としては腹側に何箇所か小さい切れ込みを入れ、背中から押しつぶすように、腹のスジが「プチプチ」と切れるように、好みの大きさになるまで「つぶし伸ばす」。
English: Coating the prawn twice is recommended in order to cook a fried prawn with a puffy and voluminous coating.
Japanese: ふっくらとしたボリュームのある衣に仕上げるためには衣を2度付けすると良いとされる。
English: Fried prawn is often eaten by putting something to flavor it, such as Worcester sauce, lemon juice, tartar sauce, soy sauce, or tomato ketchup.
Japanese: ウスターソースやウスターソース、レモンの果汁、タルタルソース、醤油、トマトケチャップなどをかけて食べることが多い。
English: When you put it between two slices of bread, it is called "ebi furai sand" (fried prawns sandwich), and when you placed it on a bowl of hot rice after cooking it with beaten egg, it is called "ebi katsudon" (fried prawn and egg topped with rice).
Japanese: パンの間に挟んだエビフライサンド、卵綴じにしてご飯に乗せたカツ丼えびカツ丼にして食べることもある。
English: A Japanese entertainer Tamori once said in a series of materials making fun of Nagoya City, that "Ebi furai is called "ebi furya" in the Nagoya dialect."
Japanese: タモリがかつて名古屋市を揶揄する一連のネタの中で、「名古屋弁ではエビフリャーと言う。
English: His remarks spread nationwide, leading to misunderstanding that "ebi furya " is a specialty of Nagoya City.
Japanese: 」などと発言したことが巷間に広がり、名古屋市の名物料理であるかのような誤解が広がった。
English: Actually, citizens of Nagoya City do not pronounce it "ebi furya", because they hardly pronounce the word 'furai' (fried), which originates in a foreign word, as "furya" in the Nagoya dialect.
Japanese: 実際には名古屋弁で外来語の「フライ」を敢えて「フリャー」と言うことは殆ど無いため、「エビフリャー」とは言わないとされる。
English: However, taking advantage of this misunderstanding, a restaurant in Nagoya began serving "ebi furai" as its specialty, which has made "ebi furai" so popular that it is well qualified as a new specialty of Nagoya.
Japanese: しかし、名古屋の料理店がこれを逆手に取り、実際に「エビフライ」を名物として出すようになったため、現在では名古屋の新名物としても過言ではなくなっている。
English: Some coffee shops serve "ebi sand" (fried prawns sandwich) or "ebi dog" (fried prawns hot dog) by putting fried prawn between two slices of bread or into a sliced hot dog bun.
Japanese: 喫茶店によっては、エビフライをパンにはさんだ「エビサンド」・「エビドッグ」などを出している店もある。