nntsuzu/KFTT huggingface dataset:
English: Since the special equipment used for the sake extraction is called fune (written as 槽 in Japanese), whose pronunciation is the same as another Japanese word 船 (which means "a boat" or "a ship"), this position is called sendo (waterman), representing the captain of a ship.
Japanese: 搾りに使う酒造具を槽（ふね）と呼ぶことから、船（ふね）とかけて、その長として船頭と呼ぶ。
English: Since the sake filtration with activated charcoal was popular in the past, they required experts who were familiar with an efficient filtration method which used only a little amount of charcoal.
Japanese: 昔は活性炭濾過が盛んに行なわれていたので、少量の炭で効率よく濾過をおこなう専門家が必要であった。
English: These days, however, tinted sake is not necessarily less appreciated at a national tasting-party for new sake, and the number of sumi-ya workers has long since decreased as the value of filtration has been radically changed.
Japanese: しかし、昨今は色のついた酒でも全国新酒鑑評会で減点対象にはならなくなり、濾過の意味が根底から変わってきたので、つとに減少の傾向にある。
English: In the past, sake foam rose above the brim of a barrel due to fermentation and the sake sometimes ran over the barrel in the course of main fermenting mash preparation, and once this occurred, it could lead to a large amount of waste of the prepared sake, so breweries needed staff whose task was to keep watching their sake all night long.
Japanese: 昔は日本酒醪の最中に、醗酵のため泡が盛り上がってきて、ときには酒が樽から溢れ出ることがあり、それが起こると多量の仕込み酒が無駄になったので、徹夜でそれを見張る係が必要だった。
English: However, the development of non-foaming yeast got rid of that concern, and few breweries have this position nowadays.
Japanese: しかし清酒酵母泡なし酵母が開発されてから、その心配はなくなり、近年ではまったくと言ってよいほど見られない。
English: These people do actual works under each section's manager and they are divided into distinct ranks such as jo-bito (the first rank of sake brewing workers), chu-bito (the second rank of sake brewing workers), and shita-bito (the third rank of sake brewing workers).
Japanese: 各部門の責任者の下でじっさいに作業をする上人、中人、下人など細かい階層に分かれている。
English: According to Haruo TAKAHAMA who is from Echigo Toji, the order of positions in a kurabito career (in other words, the course of promotion to a toji) is fixed as follows: the first position is a tool washer, followed by a rice washer, a kama-ya, a sendo, a moto-ya, a koji-ya, a kashira, and a toji.
Japanese: 越後杜氏の高浜春男によれば、蔵人の仕事を受け持つ順序（裏返せば杜氏への出世の順序）は洗い場→洗米→釜屋→船頭→酛屋→麹屋→頭→杜氏となっている。
English: Traditional working clothes of a toji or a kurabito are a Japanese style short coat called hanten, an apron, and a headband.
Japanese: 半纏（はんてん）、前掛け（まえかけ）、鉢巻（はちまき）が杜氏や蔵人の伝統的な作業服である。
English: It is said that this style was adopted because when the tap of a barrel was accidentally opened and sake flowed from the tap, a headband or an apron could be practically used to stop the sake flow by wringing the headband or the apron and inserting it into the tap.
Japanese: これらは、万が一、樽の呑口（のみくち）から栓が外れて酒が流れ出したりしたときに、とっさに鉢巻や前掛けを絞って呑口につっこみ、流出を止めて大事故をくいとめるなどの実用性があったからだという。
English: A hanten and an apron respectively had a brewery's name relieved on its colored field, and these items were newly given to a worker from the brewery at the end of the sake brewing process of the year, along with some other gifts such as sea bream-shaped candy and a pair of Japanese wooden sandals.
Japanese: 半纏と前掛けには蔵の名前が染め抜かれ、造り仕舞い（つくりじまい）のときなどに鯛の粉菓子や下駄などとともに新しい半纏と前掛けが蔵から贈られた。
English: Toji now wear white robes at major breweries which brew and control sake by machine.
Japanese: 機械で製造・管理している大手の酒蔵では、杜氏は白衣など着るようになってきている。
English: Skilled toji are not necessarily needed for each brewing phase, so it is not unusual that only part-time workers take care of the brewing process.
Japanese: 各工程に必ずしも熟練した杜氏を必要としないため、アルバイトのみで製造に当たっていることも多い。
English: For example, Gekkeikan, one of the nationwide sake manufacturers, has only one full-time toji worker.
Japanese: たとえば、全国的な酒造メーカーである月桂冠においては常勤の杜氏は一名のみである。
English: Unlike this case, breweries which emphasize manually-brewed sake with hundreds koku of rice per year tend to have more toji because their work more relies on toji.
Japanese: 逆に機械化が進んでいない、手造り重視の年間数百石程度の酒蔵では、杜氏に頼る割合が大きくなるため、常勤の杜氏が多い傾向がある。
English: One of the biggest challenges for the present-day breweries is to improve the severe working conditions which have remained from the past, such as short sleeping hours during the preparation season, with keeping the same level of sake quality.
Japanese: また以前のように、仕込みのある時期は睡眠時間もままならない過酷な作業環境を改善しつつも、製成される酒の質は落とさない、ということが現代の酒蔵のあいだでは大きな問題である。
English: Breweries which have been making effort to take successful measures against that problem are being more appreciated in this industry.
Japanese: それを解決する工夫を成功させた酒蔵が、業界のなかではつとに評価を高めている。
English: They are included in the three major Toji after Nanbu Toji and Echigo Toji, but the number of toji of this school has rapidly decreased in recent years.
Japanese: 南部杜氏、越後杜氏に次ぐ勢力で、日本三大杜氏に数えられるが、近年の減少は著しい。
English: Since the center of their activity is Mitsu, Akitsu-cho, this school has been also called Akitsu Toji or Mitsu Toji.
Japanese: 中心地が安芸津町三津であることから、安芸津杜氏や三津杜氏ともいった。
English: They became well known across the country for the soft water sake brewing method developed in the latter of the Meiji period.
Japanese: 日本酒の歴史醸造業の近代化の軟水醸造法によって全国的に有名になった。
English: Toji from the area around Aika-cho, Matsue City are especially called Aika (written as 秋鹿 in Japanese) Toji, and Osaka's choice sake "Akishika," also written as 秋鹿 in Japanese, derives from this school.
Japanese: 松江市秋鹿町周辺の出身者を秋鹿杜氏といい、大阪の銘酒『秋鹿』はこれに由来している。
English: It can be said that this school already disappeared in fact, but toji at breweries throughout Kochi Prefecture currently support the culture of this school.
Japanese: 事実上消滅したともいえるが、現在は高知全域の酒蔵の杜氏たちが支えている。
English: It is laid on the floor of a bathroom for preventing a person from slipping, and it is also used in oshiire (a built-in closet in a Japanese-style room) during the rainy season for preventing the goods in storage from molding.
Japanese: 滑り防止のため風呂場の床に敷いたり、梅雨時には収納物のカビ発生予防のため押入れの内部に入れて使われている。
English: There also exist other kinds of sunoko, including an aluminum version that is laid under a personal computer or a video game for promoting the cooling effect.
Japanese: またパーソナルコンピュータやゲーム機等の冷却効率向上を目的とした、アルミニウム製のすのこなども存在する。
English: Wood absorbs moisture, so sunoko is convenient in humid places like Japan.
Japanese: 木は水気を吸い取るので、このようなすのこが湿気の多いところで重宝がられる。
English: Though "Wamyo-sho" (a dictionary compiled in the Heian period) mentions it as a bathing tool, it is said to have been one of the interior ornaments in the Heian period.
Japanese: 『和名抄』では、澡浴具の中に記されているが、平安時代には室内装飾の具のひとつであったらしい。
English: A container called 'Dako' with a depth of approximately 4.5cm and diameter of approximately 28.5cm was on a pod with a depth of approximately 6cm and diameter of approximately 4.2cm with a approximately 9cm tall standard.
Japanese: 深さ2寸、口径1寸4分、尻高3分の壺の上に、「唾壺羽」という深さ1寸5分、口径9寸5分の容器を載せたものである。
English: Yusurutsuki is a container for shiromizu (water after washing rice) which is to be used for washing and arranging hair.
Japanese: ゆするつき（泔坏）は、洗髪、調髪のための米のとぎ汁、白水（しろみず）をいれる容器。
English: Shiromizu was regarded to be cold by its nature, and combing hair with it was thought to have the effect of calming down people's energy.
Japanese: 白水は、性、冷たいもので、これを櫛につけて髪をけづると、人の血気を下げる効用があるとされた。
English: In the "Masasuke Shozoku Sho" (Masasuke's rule book on costumes), an article explaining about furnishings at the hisashi (a long, thin hallway which surrounded the main wing of an aristocrat's home, in traditional Heian architecture) describes about a two-story shelf, 'on the shelf, there is a platform on which yusurutsuki is placed. There is a brocade and the lid of the yusuritsuki on the shelf, and all of them are made by gold."
Japanese: 『雅亮装束抄』の母屋廂の調度立る事の条に、二階を立てることを記し、「はしに泔坏を置く台あり、錦の表押したり、泔坏蓋あり、皆金なり」とある。
English: Also, an article about warawa tenjo (a child of good family placed in court service to learn court etiquette) describes, 'yusurutsuki filled with water should be prepared at 柳.'
Japanese: また童殿上のことの条に、「泔坏に水入れて、柳　に置きて具すべし」とある。
English: To make hirezake, you should at first grill the cut out fin until the surface is slightly burnt, then put it into a cup or something, and pour the hot sake on it.
Japanese: 最初に切り落とした鰭を強火で焦がしめにあぶり、コップなどにいれ、これに熱燗の酒を注ぐ。
English: Tsujigahana is a Japanese tie-dyeing technique, which was devised around from the Muromachi period to the Azuchi-Momoyama period.
Japanese: 辻ヶ花（つじがはな）とは、室町時代から桃山時代にかけて現れた絞り染めの技法。
English: When at its peak from Azuchi-Momoyama period to the early Edo period, tsujigahana developed complex and high-level techniques, such as nuishime shibori (the technique that makes patterns on cloth by tying some parts of it with strings before putting it in a dye) and takekawa shibori (the technique that makes patterns on cloth by tying some parts of it with strings and bamboo peels before putting it in a dye).
Japanese: 最盛期に当たる桃山～江戸時代初期にかけては、複雑な縫い締め絞り・竹皮絞りなどの高度な技法が使用された。
English: However, when the technique "yuzen," which uses starch for preventing a dye from soaking into cloth, was devised and developed in the middle of the Edo period, tsujigahana rapidly went into decline and disappeared, because tsujigahana was inferior to yuzen in leeway and labor.
Japanese: しかし、江戸中期に糊で防染する友禅の技法が出現・発展すると、自由度・手間の両面で劣る辻ヶ花は、急速に廃れ消滅した。
English: Tsujigahana is often called a phantom dyeing technique, because it rapidly went into decline and because it has no established theory about its name origin.
Japanese: 技法が急速度で廃れたことと、名の由来が定説を持たないことから、幻の染物と呼ばれる事も多い。
English: Hatsumode is an event to pray for safety and peace for the year by visiting a shrine or temple (a Shinto shrine or Buddhist temple), or church for the first time since the start of a new year.
Japanese: 初詣（はつもうで）とは、年が明けてから初めて寺社（神社・寺院）や教会などに参拝し、一年の無事と平安を祈る行事である。
English: Originally this was a custom called 'toshikomori' (also referred as toshigomori) in which the head of a family shut himself away in the shrine of the ujigami (a guardian god or spirit of a particular place in the Shinto religion) from the night of New Year's Eve until the morning of New Year's Day to offer prayers.
Japanese: 元々は「年蘢り」（としこもり、としごもり）と言い、家長が祈願のために大晦日の夜から元日の朝にかけて氏神の社に蘢る習慣であった。
English: Eventually toshikomori was divided into two customs; 'joyamode,' the visit in the night of New Year's Eve, and 'ganjitsumode,' that in the morning of the New Year's Day, which became the original form of today's hatsumode.
Japanese: やがて年蘢りは、大晦日の夜の「除夜詣」と元日の朝の「元日詣」との2つに分かれ、元日詣が今日の初詣の原形となった。
English: Up until the end of the Edo period, it was common to visit the shrine or temple of ujigami or those in the direction of his or her eho (lucky direction) for the year (ehomairi), but after the Meiji period, it became customary to visit a well-known shrine or temple, regardless of the ujigami or eho.
Japanese: 江戸時代末期までは氏神またはその年の恵方の方角の社寺に詣でること（恵方詣り）が多かったのだが、明治以降では氏神や恵方とは関係なく有名な寺社への参詣が普通になっている。
English: Even today, there are regions where people visit the ujigami on the New Year's Eve and go home once, then visit again on the New Year's Day.
Japanese: また現在でも、除夜に一度氏神に参拝して一旦家に帰り、元旦になって再び参拝するという地方がある。
English: Hatsumode is considered to have become a common practice not so long ago but during the middle of the Meiji period.
Japanese: 初詣が習慣化したのはそれほど古い時代ではなく、明治時代中期のこととされている。
English: It is said that, up until the early Meiji period, some still practiced the custom of ehomairi; however, as each railway company in the Keihanshin region (namely, Osaka, Kyoto, and Kobe) started to advertise the shrines and temples of their choice along their own railway lines, by saying that 'the eho for the year is XX,' people became to visit those in other than the actual eho direction which leads the meaning of eho fade away and people visit well-known shrines and temples.
Japanese: 明治時代初期までは恵方詣りの風習が残っていたようだが、京阪神において鉄道事業者が沿線の神社仏閣をてんでんばらばらに「今年の恵方は○○だ」と宣伝し始めたために、本来の恵方ではない神社仏閣にも詣でるようになり、恵方の意味が薄れ、有名な神社仏閣にお参りするようになったといわれている。
English: In Kanto region, too, railway companies such as Keisei Electric Railway Co., Ltd., Keihin Electric Express Railway Co., Ltd., and Narita Railway (the current JR Narita Line) were established for the purpose of transporting visitors to shrines and temples.
Japanese: 関東においても、京成電鉄や京浜急行電鉄、成田鉄道（現・JR成田線）など、参拝客輸送を目的として開業された鉄道会社が存在する。
English: Fundamentally, hatsumode, in which no 'toshigomori' formalities are taken but only 'ganjitsumode' to shrines and temples is conducted, is a new custom which became widespread after the Meiji period; this is considered as being the product resulting from development of the railway network.
Japanese: 基本的に「年蘢り」形式を踏まず、単に寺社に「元日詣」を行うだけの初詣は明治以降広まった新しい風習であり、それも鉄道網の発展による賜物という。
English: People visit a shrine or temple to pray that the year is good for them by purchasing such as omamori (a personal amulet), hamaya (a ritual arrow to drive away devils), windmill (a toy), and kumade (a rake-shaped amulet) at the shrine or temple offices, writing wishes and intentions on ema (a votive horse tablet), and drawing sacred lots.
Japanese: 寺社へ参拝をし、社務所でお守り、破魔矢、風車(玩具)、熊手などを買ったり、絵馬に願い事や目標を書いたり、おみくじを引いたりして、今年一年がよい年であるよう祈る。
English: Hatsumode in various areas are broadcast every year from December 31 until the early morning of January 1 in the programs such as a long-running program called 'Yukutoshi -Kurutoshi' (the old year and the new year) by Nippon Hoso Kyokai (Japan Broadcasting Corporation).
Japanese: 各地の初詣の模様は、12月31日より1月1日早朝にかけて日本放送協会NHK総合テレビジョンの長寿番組「ゆく年くる年」などで毎年中継されている。
English: This is because before the separation of Buddhism and Shinto in the early Meiji period, the belief based on syncretization of Shinto and Buddhism with the integration of Shinto, Mahayana Buddhism, and Sorei shinko (belief in ancestral spirits), was common.
Japanese: これは明治時代初期に神仏分離が行われる前は、神道と大乗仏教、ならびに祖霊信仰が一体化した神仏習合による信仰が一般化していたためである。
English: In other words, the idea that, from a Shinto or Buddhism perspective, no distinction is made between whether you visit a shrine (a Shinto place of worship) or temple (a Buddhist place of worship) remains today, and this applies not only to hatsumode, but to other cases as well.
Japanese: つまり、初詣に限らず寺社への参詣に神道･仏教の区別は無いとされていたことの名残である。
English: The age group for hatsumode varies; according to a questionnaire on the Internet conducted by Noriz in December 2006, the percentage of people who responded to go hatsumode every year was 59.1 percent for the age group of 70's or above, whereas 44.4 percent for the age group of 20's.
Japanese: 初詣を行う年齢層にはバラつきがあり、ノーリツが2006年12月に行ったインターネット上のアンケートでは、初詣に毎年行くと答えた年齢層の割合は70歳以上が59.1%だったのに対し、20歳代では44.4%に留まっている。
English: As for the age group of 20's or below, 75 percent responded that they hardly ever go to hatsumode (from an article dated December 18, 2006, in the Sankei Shinbun Newspaper).
Japanese: さらに20歳未満では75%がほとんど行かないと回答している（産経新聞2006年12月18日の記事より）。
English: This is probably the reason behind some magazines for the young to pick up the meals and shopping after hatsumode instead of focusing on the hatsumode itself, in spite of being feature article on hatsumode.
Japanese: このためか、若年層向けの雑誌では初詣特集にもかかわらず、初詣の後の食事や買い物を取り上げ、初詣そのものはメインにしないものも存在している。
English: Generally, hatsumode refers to the visit made during the first three days of the New Year, but it is also said that there is no special problem if the visit is made sometime in January.
Japanese: 一般的に、正月三が日に参拝するのを初詣といっているが、1月中に参拝すれば特に問題はないともいう。
English: According to one theory, the more Shinto shrines and Buddhist temples you visit, the greater the blessing you receive, but whether you visit shrines or temples doesn't really matter.
Japanese: 多数の神社仏閣に参詣すれば色々なご利益があるという説もあり、その場合神社・仏閣を特に問わない。
English: For example, in some regions in the western Japan, there is a custom called 'sanja-mairi' in which people visit different shrines (about three shrines in most cases) during the first three days of the New Year.
Japanese: 例えば西日本の一部地域の様に「三社参り」などと言って正月三が日の内に複数（多くは三社程度）の神社に参拝するのが習慣となっている地域もある。
English: This results from the profound influence of the concept of syncretization of Shinto and Buddhism, as mentioned above.
Japanese: 前述の通り、神仏習合の思想が大きく影響していると考えられているためである。
English: Similarly, the top 10 shrines and temples which received most visitors in 2006 were as follows, as reported by the National Police Agency.
Japanese: 同様に警察庁から発表された、2006年の初詣者数上位10社寺は以下である。
English: "Nihon shishu" is Japanese handmade embroidery made using silk thread.
Japanese: 日本刺繍（にほんししゅう）とは絹糸を両手を使って刺していく刺繍のことをいう。
English: The name of nihon shishu varies from place to place, so the embroidery produced in Kyoto is called Kyoshu (Kyoto Embroidery), in Edo (the present Tokyo) it is called Edo shishu (Edo Embroidery), and in Kaga (the present Kanazawa City) it is called Kaga shishu (Kaga Embroidery).
Japanese: 日本刺繍は生産地によって呼び名が変わり、京都では京繍、江戸（東京）では江戸刺繍、加賀（金沢市）では加賀刺繍と呼ばれる。
English: The 'Law for the Promotion of Traditional Craft Industries' states that the traditional crafts designated by the Ministry of Economy, Trade and Industry are granted governmental protection and aid, however, of all nihon shishu, only Kyoshu is designated as such.
Japanese: また、「伝統的工芸品産業の振興に関する法律」では経済産業省が認定する伝統工芸は国から指定によって保護や援助を受けているが、日本刺繍の中では「京繍」のみが指定されている。
English: At present, Japanese traditional clothes and sashes sold on the market are mostly embroidered mechanically, so nihon shishu, being embroidered by hand, is quite precious and rare.
Japanese: 現在、市販されている着物や帯に施されているもののほとんどは機械刺繍であり、手作業による日本刺繍はとても貴重で珍しい。
English: Nihon shishu originated from 'shubutsu' (embroidered Buddha), which came from India via the Silk Road in China around A.D. 500.
Japanese: 日本刺繍の原点は約西暦500年にインドから中国のシルクロードを渡って伝えられた「繍仏」にある。
English: The production of shubutsu spread in Japan under the reign of Empress Suiko, in which temples and statues of Buddha were actively constructed.
Japanese: 日本で特に繍仏が広まったのは寺や仏像が盛んに作られた推古天皇の時代であり、日本でも繍仏の製作が広く行われるようになった。
English: The oldest shubutsu still in existence today is 'Tenjukoku Mandara Shucho' (the embroidery made in prayer for Prince Shotoku to go to Heaven after his death), which is kept in Chugu-ji Temple in Nara Prefecture.
Japanese: 日本で現存している最古の繍仏としては「天寿国曼荼羅繍帳」があげられ、今でも奈良県の中宮寺に保管されている。
English: The first appearance of shubutsu in historical documents is in the Nihonshoki (Chronicles of Japan), where it's recorded that in A.D. 605 'a bronze Buddha statue and an embroidered image of Buddha - both about 4.8 meters in size, due to be placed in Asuka-dera Temple - were made.'
Japanese: 文献上で最初に登場する繍仏は西暦605年日本書紀に「飛鳥寺に安置する銅・繍の丈六の仏像をそれぞれ造らせる」と記載がある。
English: In the Heian period, nihon shishu was treasured by court nobles and millionaires as a luxury item or as a costume for gagaku (ancient Japanese court dance and music), in the Azuchi-Momoyama period, it was used as costumes for Noh performers, and in the Edo period, it gained popularity among the merchant class.
Japanese: 平安時代には貴族や富豪に豪侈品・雅楽の衣装として、安土桃山時代には能装束として用いられ、江戸時代には町人階級に普及した。
English: Generally, several kamaito are put together and twisted for embroidery, but occasionally, kamaito is used as it is.
Japanese: 通常は釜糸複数本に撚り（＝ねじり）をかけて使うが、デザインによっては釜糸のまま用いることもある。
English: The twist can affect the natural luster of the silk thread, so an embroiderer adjusts the light reflection by varying the strength of the twist, thereby creating the delicate designs.
Japanese: 撚りをかけることにより絹糸の本来持つ光沢を生かし、縒りの強弱によって光の反射を加減し繊細な模様を表現していく。
English: Also, a combination of several colored threads can create subtle shades within the embroidery.
Japanese: また、複数の色を組み合わせることで微細な色合いを表現することが出来る。
English: The names of the needles are, from thickest to thinnest, obuto (ultra thick), chubuto (thick), aichu (middle), aiboso (thin), tenboso (very thin), and kiritsuke (ultra thin).
Japanese: 名称は太いものから順に、大太・中太・相中・相細・天細・切付・大太である。
English: Recently, a wooden square frame fixed to a table (for French embroidery and others), has sometimes been used for small motifs.
Japanese: 近年では、小さいものであればフランス刺繍等に用いる木枠をテーブルに固定して行なうこともある。
English: Mentsuyu is a Japanese flavoring sauce made mainly from soup stock, soy sauce, mirin (sweet sake [Japanese liquor] for cooking) - or sake itself - and sugar.
Japanese: めんつゆとは出汁と醤油とみりん（または日本酒）、砂糖をベースに作られた調味料である。
English: In the Muromachi period, before kaeshi (the flavoring sauce served with soba for dipping, using soy sauce as an ingredient) existed, but after udon came to exist, there was a flavoring sauce called taremiso.
Japanese: 醤油を使ったかえしが登場する以前、うどんがすでに存在した室町時代にたれみそと呼ばれるものが存在した。
English: Taremiso was made by adding water to soybean paste, boiling it down, and straining it through a cloth bag.
Japanese: そのたれみそはみそに水を加えて煮詰め、布袋入れて吊るし垂らして作っていたものである。
English: Taremiso has two categories, namatare (the raw taremiso) and ninuki which is made by boiling down both namatare and shaved pieces of dried bonito together.
Japanese: 種類としてはたれみそをそのまま火を入れずに作る生たれと生たれに削った鰹節を入れて煮詰めて作る煮貫（にぬき）の2種類ある。
English: It says in 'Ryori Monogatari' (Tale of cooking), a book written before 1643, that soba dipping sauce can be made by adding the juice of piquant "daikon" (Japanese radish) to taremiso (for udon) or to ninuki, and that one can add other ingredients to the sauce for flavor, such as, shaved pieces of dried bonito, grated piquant daikon, chive, mustard, and Japanese horseradish.
Japanese: 寛永20年（1643年）以前に書かれた書物「料理物語」中にそばつゆに関して、うどんのたれみそもしくは煮貫に大根の汁を加え、鰹節・大根おろし・あさつきにからし・わさびを加えてもよいと書かれている。
English: Also, 'Soba zensho' (All About Soba), a book written in 1751, introduces two kinds of production methods for soba dipping sauce.
Japanese: なお寛延4年(1751年)の書物「蕎麦全書」には、つゆの製法が2種類存在していた。
English: The above-mentioned taremiso, after being warmed, is what was really used at soba shops in Edo at that time.
Japanese: 上記のたれみそが当時、江戸の蕎麦屋で使われていたつゆで、そのままではなく温めて使用していた。
English: He himself did not use shaved pieces of dried bonito, because he favored Shojin-jiru (soup that does not include animal protein).
Japanese: 本人は精進汁(動物性のタンパク質を使用しない汁)を好んでいたため鰹節を使わなかった。
English: However, he also wrote in his book that those who favored the animal protein could add the broth extracted from the bonito pieces to the above-mentioned soup.
Japanese: ただ、説明のつけだしにだしを好む人はかつおだしを加えるとよいと記述していた。
English: After that, the soup that used soy sauce and mirin (or sake with high sugar content) became popular.
Japanese: それ以後、醤油とみりん（もしくは糖度の高い酒）を使用したつゆが普及する事になった。
English: Mentsuyu today on the market is, in most cases, used after being diluted with water, because most of it is concentrated.
Japanese: 主に、用途に応じて水で希釈して用いる（市販のめんつゆのほとんどは濃縮されている）。
English: It is also used as the flavoring for nimono (boiled foods), the soup stock for nabemono (foods cooked in a pot), or the dipping sauce for tempura (Japanese deep-fried dishes).
Japanese: 煮物の味付けや鍋物の出汁として、あるいは天ぷらのつけ汁としても用いられる。
English: It is sometimes poured on foods, such as bean curd served cold and grated daikon, without being diluted.
Japanese: 希釈せずにそのまま食材（冷奴や大根おろしなど）にかけて食べることもある。
English: Or, it is sometimes combined with other flavorings into a new dressing or a new Japanese style sauce.
Japanese: 他の調味料と合わせてドレッシングや和風ソースなどに加工して用いることもある。
English: It can also be used, instead of soy sauce, with tamago kake gohan (boiled rice topped or mixed with raw egg, commonly with soy sauce poured on it), along with many other uses.
Japanese: 他にも、卵かけご飯などを作る際の醤油の代わりに利用する、など用途は幅広い。
English: As it uses sugar and soy sauce as its main ingredients, it spoils easily, so after opening it, one should keep it in a cool, dark place and use it up as soon as possible.
Japanese: 砂糖と醤油が用いられているため変質しやすく、開封後は冷暗所に保存し、なるべく早く使い切るのが望ましい。
English: Basically, mentsuyu is made by adding sugar, soy sauce, and soup stock to mirin (or sake) that has had its alcohol content reduced by heating.
Japanese: 基本的にはみりん（または日本酒）のアルコールを飛ばしたものに砂糖と醤油を加え出汁で割って作る。
English: Toka no sechie was an event where the emperor watched toka (stamping songs) in the Imperial Court every January (by the lunar calendar).
Japanese: 踏歌節会（とうかのせちえ/たふかのせちゑ）は、宮中で、天皇が踏歌を見物する正月の年中行事。
English: Toka no sechie was divided into two categories, otoko toka (the stamping song event of men) held on January 14 or 15 (by the lunar calendar) and onna toka (the stamping song event of women) held on January 16 (by the lunar calendar).
Japanese: 男踏歌（おとことうか）と女踏歌（おんなとうか）に分かれ、男踏歌は正月14日または15日に、女踏歌は16日に行われる。
English: The first appearance of toka in historical materials was in an article about 'toka performed by Han Chinese and others' on March 1 (January 16 by the lunar calendar), 693 which is included in the "Nihonshoki" (Chronicle of Japan).
Japanese: 踏歌の史料初見は、『日本書紀』の持統天皇7年正月16日記事の「漢人等奏踏歌」である。