nntsuzu/KFTT huggingface dataset:
English: It is an informal obi that is not used in public places in principle, except for the cases where it is used invisibly, such as under haori (a Japanese half-coat) or uchikake (long outer robe).
Japanese: 基本的に公的な場では羽織・打掛の下に結ぶときなど見えない部分での使用を除き、使用されない略式の帯である。
English: Obijime (a sash band) and obiage (a bustle for an obi) are seldom used in tying a hanhaba obi because it is tied without making a big knot, such as bunko-musubi knot, kai no kuchi knot (Japanese traditional clothes) or ichimonji-musubi knot.
Japanese: 文庫結び、貝の口(和服)、一文字結びなどのボリュームの出ない結びをするため、帯締め・帯揚げは使わずに済ませることが多い。
English: Its standard length is 3.6m, but longer ones, which are convenient to make various types of knot, have become popular recently due to the yukata fashion boom.
Japanese: 長さは3m60cm程度が標準だが、浴衣ファッションのブームにより、アレンジのしやすいように長くなっている傾向がある。
English: To create a glamorous air in the dancing of traditional folk songs, the hanhaba obi made of nishiki (brocade) is often used for yukata with an unified picture across the entire canvas of the kimono, which is not interrupted at the seams.
Japanese: 民謡、等の舞踊には華やかさを出すため、絵羽の浴衣に錦などで仕立てた半幅帯を結ぶ場合が多い。
English: This is because folk dancing, which originated from people's folkways and has become theatrical art, needs glamorous air as theatrical art while maintaining traditional appearance such as costume etc.
Japanese: これは民衆の習俗として登場した舞踊が舞台芸術化するにつれて、衣装などの外形は保存しつつも舞台栄えする華やかさを要求された結果である。
English: Therefore, it doesn't mean that the hanhaba obi is generally recognized as a costume for noticeably cheerful and formal situations or such places
Japanese: したがって、この例があるからといって、半幅帯が「ハレ」の衣装として一般的に認識されたわけではない。
English: Unlike the case of yukata or the above dancing, female dancers of Awa-odori dancing festival put on juban (undershirt for kimono), susoyoke (half-slip) and tekko (covering for the back of the hand and wrist) and tie a hanhaba obi made of black satin in karuta-musubi knot (a black Nagoya obi is also used).
Japanese: 阿波踊りの女踊りでは一般の浴衣や上記の舞踊と異なり、襦袢、裾除け、手甲を付け、黒繻子の半幅帯を歌留多結びに結ぶ場合が多い(黒の名古屋帯の場合もある)。
English: When wearing women's hakama (formal divided skirt) at coming of age ceremonies or graduation ceremonies, they tie the hanhaba obi in ichimonji-musubi knot and put hakama on it in order to make their back style look beautiful.
Japanese: 成人式、卒業式、等で女袴を穿く場合に袴の後ろ姿を美しく見せるために一文字結びをし、その上に袴を載せる。
English: "Engawa" is a part of fish meat and one of the toppings of sashimi or sushi.
Japanese: えんがわ（縁側、エンガワ）とは、魚の部位の通称で、刺身や寿司のネタのひとつ。
English: It means a muscle of flatfish or righteye flounder for moving its fins, and is popular for its crunchy feeling on the tongue.
Japanese: ヒラメ、カレイの鰭を動かすための筋肉のことをいい、コリコリとした舌ざわりが好まれる。
English: Since the amount of engawa part obtainable from one flatfish is limited, engawa is more expensive than white meat.
Japanese: えんがわ部分は、ヒラメ一匹からとれる量が限られているので白身部分よりも価格が高い。
English: If sushi is provided under the name of "engawa" at a low price at a conveyor belt sushi bar, substitute fish such as Reinhardtius hippoglossoides or Atheresthes evermanni are used.
Japanese: 回転寿司で単に「えんがわ」と表示して安価で販売されている場合、カラスガレイやアブラガレイといった代用魚のえんがわが使われている。
English: Engawa of righteye flounder is regarded as inferior in flavor to that of flatfish, but some people prefer its rich, fatty taste.
Japanese: カレイのえんがわはヒラメより味が劣るとされるが、脂の味が濃厚でありそれを好む者もいる。
English: This name derived from the fact that a geisha (Japanese professional female entertainer at drinking party) in Nogoya who was an old friend of gofukuya (kimono shop), the designer, wore it.
Japanese: 名前の由来は、考案した呉服屋の馴染みだった名古屋の芸者が身につけていたことから。
English: However, some say it was designed by Haruko KOSHIHARA, the founder of Nagoya Girls' School (currently, Nagoya Women's University).
Japanese: あるいは、名古屋女学校（現在の名古屋女子大学）の創始者越原春子が考案したともいわれている。
English: As there are various views on the origin of the name, it is also written 'なごや帯' instead of '名古屋帯.'
Japanese: このように諸説あり、「名古屋帯」という名称は使わず、「なごや帯」と称する場合もある。
English: Under such circumstances, the Yahoo Auction uses 'なごや帯' for its category title.
Japanese: このことからヤフーオークションのカテゴリーは「なごや帯」となっている。
English: Its characteristic is that a part of obi which is tied around the body (mae obi) has been made from the beginning by sewing a folded textile like the hanhaba obi (half-width sash).
Japanese: 体に巻きつける部分(前帯)を最初から半幅帯のようにに折りたたんで縫い付けてあるのが特徴である。
English: It is used for formal dress, but it is heavy and hard to handle because it is folded with an obishin (obi padding, which is made of sail cloth) placed inside it.
Japanese: 礼装用に用いるが、帆布の帯芯を入れて布を折りたたむため重くて扱いにくい。
English: Therefore, it is seldom used at present other than by the people of karyukai (world of the geisha), such as geisha and maiko (apprentice geisha), or for bridal dress.
Japanese: このため、現在はほとんど廃れて、芸者、舞妓、等の花柳界や、婚礼衣装ぐらいにしか使われない。
English: In the case of products for females, its width is about 30 cm (hassun of kujirajaku [a measure used in kimono-making]) and its length is about four meters.
Japanese: 女性用では、幅はおおよそ30センチ（鯨8寸）ほど長さは4メートル前後。
English: This name derived from the technique of weaving (fukuro-ori : a kind of futae-ori [double fabric]; it is a sack-like textile whose selvages of right and wrong sides are sewed together), and it is used for formal dress and festive dress.
Japanese: 名前の由来は織りの技法（袋織り：二重織の一種だが、表裏の耳の部分が繋がり袋状の生地になる）からで、礼装や晴れ着の帯である。
English: Other than the above, nuibukuro (the one that is made by sewing together the selvages of two textiles of kujira hassun [30cm]) and katanuibukuro (the one that is made by folding a textile of kujira jurokusun [60 cm] in half and sewing together both selvages) are also available.
Japanese: この他、縫い袋（鯨8寸幅の織物2枚を重ねて耳を縫い合わせたもの）や、片縫い袋（鯨16寸幅に織り上げ、幅半分に折って、耳を縫い合わせたもの）もある。
English: It has become synonymous with obi for formal dress since obi ita (cardboard belt to stiffen the obi sash) is not necessary in tying (however, obi ita is normally used in contemporary kimono-wearing) and it is easy to handle.
Japanese: 帯板を必要とせず（但し現代の着付けでは帯板を使うことがほとんどである）扱いも楽なため、現在は丸帯に代って礼装用の帯の代名詞となった。
English: Tsuzuriori (figured brocade), karaori (Chinese weaving), nishiki (brocade) or sha (silk gauze) is used for material, and its patterns are a luxurious ones that cover a textile in whole.
Japanese: 生地は綴織、唐織、錦、紗などで、文様も生地全体を覆う絢爛なものが多い。
English: It is made by drawing chirimen (crepe) of either full-width (about 74 cm) or medium-width (about 50 cm) through hands.
Japanese: 大幅（約74センチ）もしくは中幅（約50センチ）の縮緬地などをしごいて締めるもの。
English: At present, kaku-obi for males that is made of soft textile is sometimes called 'heko obi.'
Japanese: 男物の角帯のうち、1にならってやわらかい生地で作ったものも、現在では「兵児帯」と称されることがある。
English: After the Meiji Restoration, it became popular with the customs of Satsuma were introduced in Tokyo.
Japanese: 明治維新とともに薩摩の風俗が東京に移入されるにしたがってひろく用いられるようになった。
English: It later became the one that is used not only by men but also by children for wearing yukata (Japanese summer kimono), and even women sometimes use it at present.
Japanese: 後年には、男物のみならず、子供が浴衣を着るときなどにも用いられるようになり、現在では女性が締めることもまま見られる。
English: It is used regularly for everyday clothes because it doesn't put excessive burden on the body when fastened thanks to its soft textile and width.
Japanese: 生地がやわらかく、幅広であるために、締めた際に体に負担がかからないため、普段着の帯として愛用される。
English: However, it is avoided for street clothes as its knot looks untidy and easy to get loose.
Japanese: しかし、結び目がだらしなく、ほどけやすいなどといった理由から、よそ行きの際には敬遠される。
English: In some schools of battojutsu (an art of drawing a sword), a kind of Japanese military arts, people tie it on their practice wear for the purpose of wearing a practice sword.
Japanese: 日本武術の抜刀術では一部の流派で練習刀の帯刀のため稽古着の上から着用する。
English: It is said that during the Seian War, Saigo's army tied the heko obi on their western clothes to wear the Japanese swords.
Japanese: 西南戦争の際、西郷軍は、洋装の者でも日本刀を腰にさすため、洋服の上から兵児帯を締めていたという。
English: Fukujuen CO., LTD is a tea company located in Yamashiro-cho, Kizugawa City, Kyoto Prefecture.
Japanese: 株式会社福寿園（ふくじゅえん）は、京都府木津川市山城町(京都府)にある製茶会社。
English: It is a plate-like accessory that is made by putting cloth on the cardboard-made padding, and people use it by inserting it in the front face of obi.
Japanese: 厚紙などを芯に布を張って作る板状の小物で、帯の前面に挟み込んで使う。
English: As it is a tool to arrange the shape of obi, it is devised to keep the shape of obi even when obi is fastened in a complicated manner.
Japanese: 帯の形を整えるための道具であり、複雑な結び方をしても帯の形が崩れないようになっている。
English: The size of products varies widely from the one for girls whose size is similar to adults' palm to the one that can press the entire front of obi.
Japanese: 大人の手のひらに余るぐらいの大きさの女児用のものから、帯の前面全体を抑えられる大きさのものまで大きさはさまざま。
English: Nowadays people can show their obiita with lace plastered from the rim of obi, and obiita is becoming a kind of accessory rather than an aid tool for wearing kimono.
Japanese: 近年はレースが接着されて折り返して帯の縁から見せられるものも登場、着付けの補助具から装飾品のひとつになりつつある。
English: Fugu cuisine was mainly developed in Western parts of Japan such as Yamaguchi Prefecture and Osaka Prefecture, and spread all over Japan after the Pacific War.
Japanese: 山口県、大阪府など西日本を中心にふぐ料理は作り上げられ、太平洋戦争後に全国に広まった。
English: In the Kitakyushu area, Fukuoka Prefecture as well as in Yamaguchi Prefecture, which are considered the homes of pufferfish cooking, they are called 'Fuku dishes' without the sonant 'gu,' while in Osaka, they are also called 'Teppo dishes' or 'Tetsu dishes.'
Japanese: ふぐの本場とされる山口県、北九州地区などでは濁らずに「ふく料理」、大阪などでは「テッポウ料理」あるいは「テツ料理」などとも呼ばれる。
English: As pufferfish have poison in their internal organs (it is widely known that tiger puffer, which are recognized as an upmarket fish, have tetrodotoxin inside while trunkfish have puff toxin) it is difficult to deal with the fish.
Japanese: フグはその内臓などに毒（高級魚とされるトラフグなどにが体内に持つのはテトロドトキシンが広く知られている。またハコフグが持つパフトキシンもある）を持つため扱いが難しい。
English: In Japan, many municipalities oblige cooks to have a special license for the first stage of processing.
Japanese: 日本国内の場合、多くの自治体では初期処理には専門の資格者が当たることが義務付けられている。
English: In Yamaguchi Prefecture and the Kyushu region, fugu dishes are sometimes called 'fuku dishes' changing the sonant 'gu' to 'ku' (this is common in the tourism industry, but generally, it is called fugu.)
Japanese: 山口県や九州などでは、ふぐ料理のことを濁ることなく「ふく料理」と呼ぶ場合が有る（観光業界関係者など。一般的にはフグと呼ぶ）。
English: Another theory states that a pufferfish was wrapped in a piece of cloth and left to stand overnight before being cooked, which resulted in using the combination of Chinese characters meaning 'cloth' and 'long' that can be read as 'fuku.'
Japanese: ふぐを料理する際に布に巻いて、一晩寝かせた後に調理したので「布久」の当て字とした。
English: In the Kansai region, fugu is called 'teppo' (literally, a gun) or 'tetsu' for short, as the sounds for the Japanese words for "getting shot" and "being poisoned by pufferfish poison" are the same.
Japanese: 関西では、フグの持つ毒で当たることを転じて「テッポウ」（鉄砲）、これを短くした「テツ」と呼ぶ。
English: The best season for pufferfish is said to be 'from aki no higan (autumnal equinox) to haru no higan (the spring equinox),' but the very best season is winter.
Japanese: ふぐの旬は「秋の彼岸から春の彼岸まで」と言われるが、冬が最も旬となる。
English: It is partly because many fugu dishes are hot meals such as fugu nabe (hot pot) and also because it is the time when fully grown pufferfish come near the Japanese coast for spawning.
Japanese: これはふぐ鍋など温まる料理であることともに、成長したフグが産卵のため日本沿岸に近づく時期でもあるからである。
English: In recent years, freezing and aquaculture technologies have developed, making it possible to eat fugu dishes all year around.
Japanese: 近年は冷凍技術や養殖技術が発展し、年間を通じてふぐ料理を味わうことが可能である。
English: Meanwhile, a number of old-style restaurants still stick to serving fugu dishes only in winter.
Japanese: 一方で、昔ながらの料理店では冬のみ、ふぐ料理を扱うことにこだわりを持つ所も少なくない。
English: However, as pufferfish are poisonous, it is necessary to remove the poisonous parts before filleting.
Japanese: しかしフグは毒をもつため、三枚おろし以前にその危険部位を予め取り除く作業が必要となる。
English: Also, pufferfish have an outer skin with spines and the process to remove these spines from the skin is called 'kawamuki.'
Japanese: またフグは棘を持つ皮で覆われているが、皮から棘を除去する作業のことを「皮むき」と呼ぶ。
English: After the 身欠き (migaki) process, the fish are filleted into three pieces, which is sometimes called '磨き' (migaki).
Japanese: 身欠き処理のあと、身を三枚に下ろすが、この作業のことを「磨き」と呼ぶことがある。
English: This is the process of removing the skin and poisonous parts (mainly internal organs such as the liver) of the pufferfish.
Japanese: ふぐの皮や毒を持つ部分（肝などの内臓が主）を除去する作業のことである。
English: The work process and its order differ by specialists but the basic order is as follows.
Japanese: 調理師により作業内容や手順はことなるが、基本的には以下の流れで行われる。
English: While the skin of the pufferfish was valued as a delicacy, it was also used as a material for folk crafts and industrial arts.
Japanese: ふぐの皮は食用として珍重され、また古くは民芸品や工芸品の部材としても使用されていた。
English: As this skinning process required expertise, only a limited number of professionals and processing factories were able to do it.
Japanese: この皮むきの作業は非常に高い専門性を有し、限られた職人や加工場での作業が必要であった。
English: However, in the 1990's, automated machines which were good for practical use were developed and work efficiency started to improve.
Japanese: しかし1990年代に入るとこの皮むき作業も実効性のある自動機械が登場し、作業効率の向上が図られるようになった。
English: As pufferfish are called 'teppo' in the Kansai region, fugu sashimi is sometimes called 'tessa,' which is an abbreviation of 'teppo sashi' (sashimi).
Japanese: 関西ではフグのことを「テッポウ」と呼ぶことから、「テッポウ刺し」を略して「テッサ」とも呼ばれる。
English: To solve this, pufferfish meat is cut with a knife into such thin slices that people can see through them and this slicing is called 'usuzukuri' (literally, thin slicing).
Japanese: このため、切り身が透けて見えるほどの「薄作り」で身を細く包丁で引いて刺身にする。
English: Pufferfish meat used for fugu sashimi gets matured under cloth for a day or two after being killed.
Japanese: ふぐ刺しに使われるフグ肉は、フグを絞めてから、布を被せて丸1日から2日程度寝かせる。
English: The common display of fugu sashimi is 'beta mori' in which the fish meat slices are dished up evenly in a circle on a large round plate.
Japanese: ふぐ刺しの盛り方として、大きい円形の皿に刺身を平たく、円盤状に満遍なく盛り付ける、「べた盛り」が一般的。
English: There are more elaborate displays to please those who eat sashimi such as 'tsuru mori' (crane shaped display), 'kiku mori' (chrysanthemum shaped display), 'kujaku mori' (peacock shaped display) and 'botan mori' (peony shaped display), etc.
Japanese: 盛り方に工夫を凝らし、見た目にも楽しめるようにした「鶴盛り」、「菊盛り」、「孔雀盛り」、「牡丹盛り」などという盛り方もある。
English: Also, thinly sliced pufferfish skin which is parboiled and cooled in ice water is sometimes served with fugu sashimi.
Japanese: また、湯引きした後、氷水で冷やし細切りにしたフグの皮が添えられていることもある。
English: Fugu nabe is also called 'fugu chiri' as 'chiri' means a hot pot with sliced fish.
Japanese: ふぐ鍋は、魚の切り身鍋を指す「ちり」をつけて「ふぐちり」とも呼ばれる。
English: Fugu nabe is a hot pot dish in which pufferfish slices and bones are cooked together with vegetables in konbu (a kind of kelp used for Japanese soup stock) soup stock in an earthenware pot.
Japanese: ふぐ鍋は、コンブなどで取ったダシ汁にフグの切り身や骨を野菜などと一緒に土鍋に入れて煮込む。
English: When the contents of the hot pot have been eaten, people usually salt the left over soup, add rice and bring it to boil, making fugu zosui (a porridge of pufferfish, rice and vegetables).
Japanese: 鍋を食べた後、鍋の残りを塩で味を調整して、ご飯を入れて煮立たせ、ふぐ雑炊を作る。
English: Fugu nabe in the Edo period was heavily salted and sweetened using a large amount of soy sauce and sugar for the stock.
Japanese: 江戸のふぐ鍋は、割り下に大量の醤油と砂糖を用いた、非常に甘辛い味付けであった。
English: The best shirako are those taken from pufferfish caught from January to March, which is the spawning season of the fish; this is also the most expensive dish.
Japanese: 産卵期の1月から3月頃に取れたものが一番美味で、もっとも高価な料理でもある。
English: It is usually served as a separate dish, including Shirako yaki (grilled shirako), Shirako age (deep fried shirako) and Shirako dofu (steamed and jellied shirako which look like tofu), etc.
Japanese: 白子焼き、白子揚げ、白子豆腐などの一品料理として出されることが多い。
English: Although not strictly a dish, sake served with pufferfish parts inside is also widely known.
Japanese: 厳密には料理ではないが、フグの部位を日本酒に浸した物も広く知られている。
English: When dried pufferfish fins are roasted over the fire and put into hot sake, it is called 'fugu no hirezake.'
Japanese: 「ふぐのひれ酒」は、ふぐのヒレの部分を干物に加工し、これを火で炙ったものを熱燗にした日本酒に入れて楽しむ。
English: When pufferfish shirako, or testes, are used instead of fins, it is called 'fugu no shirako zake.'
Japanese: 「ふぐの白子酒」は、ヒレの代わりにフグの精巣である白子を入れたもの。
English: Other than these, 'fugu no kotsuzake' which has toasted pufferfish bones is also known to be made.
Japanese: 他に、フグの骨を炙ったものを入れる「ふぐの骨酒」なども知られている。
English: In Hakusan City, Ishikawa Prefecture (former Mikawa cho, Ishikawa County, Ishikawa Prefecture), there is a local dish in which pufferfish ovaries are pickled in rice bran.
Japanese: 石川県白山市（旧・石川県美川町(石川県)地区）では、ふぐの卵巣を糠（ぬか）に漬けた河豚の卵巣の糠漬けが郷土料理としてある。
English: The livers and ovaries of pufferfish contain a large amount of pufferfish poison; however, when they are soaked in salted water for one year and two to three years in rice bran, the poison deteriorates, decreasing the amount by so much that the fish become almost harmless to the human body.
Japanese: フグの肝や卵巣はフグ毒を多量に含んでいるが、塩水に1年、糠の中に2年から3年漬けると分解されほとんど人体に影響を与えなくなるレベルにまで低下する。
English: Pickled pufferfish ovaries and pufferfish ovary kasuzuke (pickling in sake lees) are dishes in which the deadly poisonous ovaries of Takifugu stictonotus, or gomafugu, are cooked.
Japanese: ふぐの子糠漬け、粕漬けは、猛毒のゴマフグの卵巣を調理したものである。
English: In a round container which is modeled after a pufferfish, pufferfish tempura, pufferfish poached with soy sauce and sugar and edible wild plants are placed on top of fugumeshi, in which rice is cooked with pufferfish soup stock.
Japanese: ふぐをかたどった丸い容器にフグのダシ汁で炊いたふぐ飯の上に、ふぐの天ぷら、ふぐの煮つけ、山菜などが載る。
English: White fish are high in protein and low in fat and, among white fish, pufferfish is known for having even less fat.
Japanese: 白身魚は高たんぱく・低脂肪であるが、フグ肉は白身魚のなかでも、さらに脂質が少ないという特徴を持つことが知られている。
English: As pufferfish meat is fibrous and elastic, when it is sliced as thick as ordinary sashimi, people have difficulty chewing it.
Japanese: また繊維質であるため肉質は弾力が強く、普通の刺身の厚さに切ると、一般の人では噛み切ることに苦労する。
English: It is said that with ordinary fish, it's best to eat them within 4 to 5 hours after they are killed as their meat becomes nicely hardened from postmortem rigidity.
Japanese: 一般の魚は絞めてから死後硬直により、身が引き締まる4から5時間程度以内に食べるのに適しているといわれている。
English: However, as pufferfish meat is originally elastic, it is said to be best eaten after 24 to 36 hours from death when their meat becomes softer after postmortem rigidity and umami components such as amino acid and inosinic acid increase.
Japanese: しかし、フグはもともと肉に弾力があり、死後硬直から旨味成分であるアミノ酸やイノシン酸が増加し、肉が軟化する24から36時間程度経過後が適しているといわれている。
English: As of 2006, there are 22 kinds of pufferfish that people are allowed to eat, which is decided based on 'New Rules for Measures to Secure Sanitation Regarding Pufferfish,' an official notice from the then director-general of the Ministry of Health and Welfare released in 1983.
Japanese: 2006年現在、食用が認められているフグは、22種類で、1983年に当時の厚生省局長通達、「フグの衛生確保についての新しい措置基準」に基づく。
English: It should be noted that the list contains only those fish which are caught along the coast of Japan, in the Sea of Japan, Bo Hai, Huang Hai (Yellow Sea) and the East China Sea.
Japanese: ただし、日本沿岸域、日本海、渤海、黄海及び東シナ海で捕獲されたものに限っている。
English: It is a violation of the Food Sanitation Act Article 4 to sell pufferfish species and pufferfish parts other than the ones on the list, as well as pufferfish caught in different sea areas.
Japanese: ここに挙げた以外の魚種、部位および海域のものを販売することは食品衛生法の第4条違反に該当する。
English: When processing pufferfish, the process to separate the poisonous parts and edible parts of the fish is to be undertaken by a pufferfish processing specialist (which is also called shorishi (literally, processor) or hochoshi (literally, a man of a knife)) certified by prefectural governments.
Japanese: ふぐを捌く場合、ふぐの持つ毒を含む部分と食用が許可された部分を分離する作業は、各都道府県の許可したふぐ調理師（または処理師、包丁師などとも呼ばれる）が行うことが決められている。
English: As this license is in accordance with prefectural ordinances, even when a person is licensed in one prefecture, he or she often finds the license invalid in another.
Japanese: この免許は、各都道府県の条例により定められているため、ある県で取得した免許を持っている場合でも、他県では無効となる場合が多い。
English: As of 2005, the number of prefectures which have this kind of ordinance is 19, mainly in western Japan where the food culture of pufferfish cuisine has taken root.
Japanese: この条例を定めているのは都府県の数は2005年現在で、ふぐ食の根付いている西日本を中心に19を数える。
English: Meanwhile, when cooking only pufferfish parts which have already been processed by a licensed cook, a license is not required.
Japanese: また、ふぐ調理師により食用として処理された部位のみを再調理する場合に関しては、特に資格は必要としない。
English: Also, in China, there is a statement in Sengaikyo (oldest book on the geography of China) from the Qin dynasty, saying that if one eats pufferfish, he or she will die.
Japanese: また、中国では秦時代の『山海経』という書物のなかに、フグを食べると命を落とすという記述がある。
English: In "Honzowamyo," a book on medical herbs from the Heian Period, pufferfish appeared under the name of 'fuku.'
Japanese: 平安時代の本草書である『本草和名』には「布久」という名称でふぐが登場する。
English: Among samurai who gathered in the Kyushu region for the Bunroku-Keicho War, deaths by pufferfish poisoning occurred one after another.
Japanese: 文禄・慶長の役により九州に集結した武士の間で、ふぐ中毒で死亡するものが相次いだ。
English: In particular, there was a strict ban in the Choshu Domain, setting harsh punishments such as confiscating karoku (hereditary stipend) etc, in the case of violation.
Japanese: 特に長州藩は厳しく、ふぐ食が発覚した場合、家禄没収などの厳しい処分が下された。
English: However, it was during the Edo period that a food culture of eating fish developed, and a book in the 17th century called "Ryori Monogatari' (tale of food) includes an explanation on how to cook 'fukuto jiru' (pufferfish soup).
Japanese: しかし、江戸時代は魚の食文化が発達した時代でもあり、17世紀の『料理物語』のなかに「ふくとう汁」（ふぐ汁）の料理方法が記載されている。
English: In the Tokyo Nichinichi Newspaper issued on August 14th, in 1872, there was a contribution saying that the practice of eating pufferfish should be banned.
Japanese: 1872年（明治5年）8月14日の東京日日新聞にはふぐ食を禁じるべきとの投書が掲載されている。
English: In 1882, with an increase in pufferfish poisoning, the government released Ikeizai sokketsurei (the law concerning offence against police regulations) including a clause which stated that 'anyone who eats pufferfish will be sentenced to a prison term or a fine.'
Japanese: 1882年（明治15年）には、政府もふぐ中毒の増加を受けて、「河豚食う者は拘置科料に処する」とした項目を含む違警罪即決令を発布。
English: However, in 1888, when Hirobumi ITO visited Shimonoseki, Yamaguchi Prefecture, he ate pufferfish and was so impressed that he approached the governor of Yamaguchi Prefecture, paving the way to lifting the ban on eating pufferfish.
Japanese: 1888年に、伊藤博文が下関を訪問した際にふぐを食べ、その味に感嘆した伊藤は山口県知事に働きかけて、山口県下ではふぐ食が解禁された。
English: In 1887, Professor Juntaro TAKAHASHI together with Associate Professor Yoshito INOKO started research on pufferfish poison.
Japanese: 1887年、高橋順太郎教授と助教授の猪子吉人と共にフグ毒の研究を始めた。
English: In 1889, they proved that pufferfish poison is not protein (enzyme)-like by the fact that it exists in the fish's body and is easy to dissolve in water, and made a chart showing the degrees of virulence.
Japanese: 1889年にフグ毒が生魚の体内にあること、水に解けやすいことなどから、それがタンパク質（酵素）様のものでないことを証明し、毒力表を作成した。
English: In Tokyo, the ban on selling pufferfish was lifted in 1892 on the condition that the internal organs were removed.
Japanese: 東京では1892年に内臓を取り除くことを条件にふぐの販売が解禁された。
English: When the Food Sanitation Act was established in 1947, prefectural governments started to enact ordinances regarding the sale of pufferfish.
Japanese: 1947年に食品衛生法が制定されると、各都道府県でふぐの販売に関する条例制定がなされるようになった。
English: In 1983, 22 kinds of pufferfish and the parts that can be sold were announced in 'New Rules for Measures to Secure Sanitation Regarding Pufferfish,' an official notice from the then director-general of the Ministry of Health and Welfare.
Japanese: 1983年に当時の厚生省局長通達、「フグの衛生確保についての新しい措置基準」により22種類の販売可能なフグとその部位が示され、それ以外の調理と販売は禁止された。
English: However, some people wear it only in the middle of winter thanks to the increase of warm wafuku, such as wool-made ones, as well as the spread of heaters.
Japanese: しかしながら、ウールなど暖かい素材が増えたことと暖房機の普及により、真冬のみ着る人もいる。
English: In the case of kosode (kimono with short sleeves) that has been used since the Muromachi period, 'awase' means the one that has a lining without cotton padding, and it is distinguished from a padded kosode for winter use.
Japanese: なお、室町時代以後の小袖において「袷」とは綿の入らない裏つきをいい、冬の綿入の小袖と区別することもあった。