nntsuzu/KFTT huggingface dataset:
English: Shino Udon is another name forUdon noodles 'Hitosuji Hitowan' (literally, one long piece of Udon noodle in an Udon bowl) eaten by ascetic monks of a famous temple, Entsu-ji Temple (Kurashiki City) of the Soto sect in Tamashima, Kurashiki City, Okayama Prefecture during the Edo period.
Japanese: 岡山県倉敷市の玉島にある曹洞宗の名刹円通寺(倉敷市)の修行僧が江戸時代に食していた「一筋一椀」と呼ばれるうどんの別称。
English: Naruto Udon is believed to have served as a digestible food for people finishing heavy labor in the saltpan.
Japanese: 塩田での重労働を終えた人々向けにこなれの良い食物として提供されたものとされる。
English: One can enjoy not only a great choice of toppings, but also various cooking styles, such as Kamaage-Udon style (plain hot Udon noodles served with dipping sauce), Kijoyu-Udon style (Udon noodles with pure soy sauce), Kamatama-Udon style (boiled hot Udon noodles with raw egg and soy sauce), in addition to orthodox Kake-Udon and Zaru-Udon styles.
Japanese: トッピングは種類が多く、食べ方もかけ、ざるのほか、釜揚げうどん、生醤油うどん、釜玉うどんなどと富んでいる。
English: Shippoku Udon is an altered form of Sanuki Udon, the soup broth is made by simmering root vegetables, Japanese taro, chicken, etc.
Japanese: 讃岐うどんのバリエーションで、根菜・里芋・かしわ（鶏肉）などを煮たスープをだしとするうどん。
English: Monks including Shoichi Kokusi Enni introduced tea, Udon noodles, Soba and steamed buns into Japan when they returned from the Sung Dynasty in 1241.
Japanese: 発祥としては1241年（仁治2年）に宋(王朝)より帰朝した聖一国師円爾（しょういちこくしえんに）などの僧により茶・饂飩・蕎麦・饅頭が日本にもたらされた。
English: A theory suggests that Hakata was the birthplace of these foods in Japan (Refer for details to the section of the trade between Japan and the Sung Dynasty in Hakata).
Japanese: 博多はこれらの発祥だという説がある（詳細は博多日宋貿易の項目を参照）。
English: Then, a theory suggests that younger generations in this area were handed down the features of 'soft noodles.'
Japanese: その中で｢柔らかな麺｣という特徴をこの地方では後々まで引き継いでいった説。
English: Besides, reflecting the characteristic of this commercial area where lots of impatient people desired to finish meals as quick as possible, noodles were generally boiled beforehand to shorten cooking time.
Japanese: さらに、商人町でせっかちな人が多く食事を早く済ませたい要望が多かった土地柄を反映して、調理時間を短縮するために茹で置きが広まった。
English: There is also a theory that soft and inelastic noodles have come to be used exclusively, because cooks noticed that such noodles mixed easier with soup broth than elastic noodles, when Udon noodles were served with warm soup broth.
Japanese: 温かい汁でうどんを食べる場合、強い腰がある麺よりも腰が弱めで柔らかい麺の方が汁と絡み易くなることに気付き主流になっていった
English: Soup broth is made from Konbu, dried bonito, Urume (round herring), dried mackerel, dried sardine, Ajiko (dried Japanese horse mackerel), Ago (dried flying fish), etc. and seasoned with light-colored soy sauce.
Japanese: 汁は昆布・鰹節・うるめ・鯖節・いりこ・あじこ・あご（トビウオ）等を使用し薄口醤油で仕上げる。
English: Maruten Udon is topped with Satsumaage-like boiled fish-paste products (fried fish cake), which are made by deep-frying circular-shaped minced fish.
Japanese: 薩摩揚げに類似する、魚のすり身を円形にして油で揚げた魚肉練り製品（揚げ蒲鉾）が載っている。
English: In the Kyushu region, the title 'Tempura Udon' sometimes refers to this Maruten Udon.
Japanese: 九州地方では、「天ぷらうどん」と称する場合、この丸天うどんのことを指すことがある。
English: Goboten Udon is topped with tempura of shredded burdock root that is deep-fried in a mass or in pieces.
Japanese: うどんの上に笹がきゴボウをかき揚げにした（もしくはバラバラに揚がった）天ぷらが乗っているものである。
English: Kashiwa Udon is topped with minced chicken meat boiled and seasoned with soy sauce (chicken meat is called Kashiwa in the dialect of this region).
Japanese: 鶏肉のそぼろ（この地方の方言で鶏肉をかしわと呼ぶ）をうどんの上に散らしたものである。
English: If customers forget to ask cooks to leave out the minced chicken meet, they will find almost all Udon noodles they ordered are topped with minced chicken meet in standing-up-eating Udon noodles shops ranging from Kyushu Railway Company (JR-Kyushu) Orio Station, which is especially famous for its Ekiben (a box lunch sold on a train or at a station) "Kashiwa Meshi," to Tosu Station via Hakata Station.
Japanese: 特に駅弁のかしわめしで有名なJR九州折尾駅から博多駅を経て鳥栖駅にかけての駅立ち食いうどん店では「かしわ無しで」と注文しないと、ほぼ全てのうどんに、このかしわがトッピングされている。
English: Goto Udon is produced by using the hand-stretching technique like Somen and Inaniwa Udon as following process: (1) A piece of long and thick string-shaped dough is cut out spirally from the dough stretched thick and round with a sickle (due to this process, Goto Udon is also called "Kamakiri Udon" [Udon noodles cut by a sickle]), (2) the cut out string-shaped dough is hung by crossing on two sticks placed in parallel and a little apart adding strength slightly, (3) the dough is stretched by widening the space between the sticks gradually, (4) the stretched dough is removed from the sticks, and then similarly hung on two sticks by crossing them, adding strength.
Japanese: 厚めに丸く伸ばした生地を鎌で渦巻き状に切り出した後（この工程から『鎌切りうどん』とも言われる）、少し力を加えながら横に並べた二本の棒に8の字にかけてから、棒の間隔を少しずつ引き伸ばした後、一旦、生地を外してからまた力をかけながら生地を棒に8の字にかけていく、というそうめんや稲庭うどんのような手延べ製法で作られる。
English: Goto Udon smells slightly of camellia oil, because its dough uses camellia oil produced in the Goto Islands instead of Uchiko when being hand-stretched.
Japanese: 手延べの際に粉をふらず五島産の椿油を使用しており、かすかにその香りがする。
English: The typical cooking way of Goto Udon is 'Jigoku-daki,' in which plain hot noodles boiled in plenty of hot water are served with soy sauce or dipping broth made of flying fish.
Japanese: たっぷりのお湯で茹で上げたあつあつの釜揚げうどんをしょうゆやあご（飛魚）だしのたれで食べる「地獄炊き」が代表的な食べ方である。
English: In contrast to Sanuki Udon that was purportedly introduced by Kobo Daishi (a posthumous title of the priest Kukai), Goto Udon is believed to have come down to Japan directly through the original route from the Continent, considering its geographical features.
Japanese: 弘法大師伝来を称する讃岐うどんに対し、五島うどんは地理的に大陸から独自ルートで直接伝来したと言われる。
English: Soup broth is made from flying fish (called 'Tobiuo' in the dialect of this region) caught in this region.
Japanese: 出汁は当地で獲れるトビウオ（当地の言葉でトビウオという）で出汁をとる。
English: Therefore, the hand-stretching manufacturing method has been handed down to younger generations, as shown in Goto Tenobe Udon (hand-stretched Udon noodles of the Goto Islands) and Shimabara Tenobe Somen (hand-stretched fine white noodles of Shimabara).
Japanese: 五島手延うどんや島原手延そうめんに見られるように手延製法が受け継がれている。
English: In a document from the Nara period, Udon noodles are described as 'Mugonawa' (wheat rope), which is believed to have been produced by the 'hand-stretching method' adopted in producing Goto Udon and Shimabara Somen in Nagasaki Prefecture.
Japanese: 奈良時代の文献には「麦縄」としてうどんが書かれており、これは長崎の五島うどんや島原そうめんに見られる「手延製法」と一致すると考えられる。
English: Gomadashi,' a paste made by grinding a mixture of broiled fish meat such as Lizardfish, sesame, soy sauce and so on, is dissolved in hot water, which is used as soup broth.
Japanese: 焼いたエソ類などの魚の身、ごま、醤油等を混ぜ、擂り潰して作られる「ごまだし」と呼ぶ物を湯に溶き、つゆとして用いる。
English: Noodles used to cook Okinawa Soba are a kind of Chinese noodles made from flour and brine, not buckwheat powder.
Japanese: 蕎麦粉は使用せずに小麦粉とかん水を使用して作った中華麺の一種である。
English: Originally, the noodles were produced by the method as follows: Flour is kneaded for long hours by applying lye extracted from good quality ash, and then the resulting dough is cut and boiled before sprinkling rapeseed oil.
Japanese: 本来は、良質の灰からとった灰汁で小麦粉を長時間かけて練り、それを切って湯がいてから菜種油をまぶした製法の麺である。
English: In Hong Kong, Udon noodle is written as '烏冬麵' and pronounced 'u-don-min' by the Cantonese reading.
Japanese: 香港では「烏冬麵」と書いて、広東語読みで「ウードンミン」と発音する。
English: This orthography was first used in Japanese restaurants in Hong Kong, which is sometimes found in the Chinese continent as well these days.
Japanese: 香港の日本料理店で使われ始めた表記だが、現在では中国大陸でもみかける表記となっている。
English: Besides, the orthography '烏龍麵' is sometimes applied, which is pronounced 'u-ron-min' with a corrupted form.
Japanese: 他に「烏龍麵」という表記が使われる場合もあるが、これでは読みが「ウーロンミン」と訛る。
English: Basically, Udon noodles in Hong Kong and Taiwan are virtually the same as those in Japan, although the soup broth is slightly modified to local tastes.
Japanese: スープはやや現地化されているが、基本的には日本のうどんと大差はない。
English: In the Republic of Korea, as a result of Japan's rule in the first half of the twentieth century, Japanese style Udon noodles remain a popular food even now, which is called "udong."
Japanese: 大韓民国では20世紀前半の日本統治の経緯から、現在でも日本式のうどんが（ウドン・udong）の呼び名で大変にポピュラーな存在である。
English: Soup broth in Japanese style Udon and in the Republic of Korea style Udon appear similar, but in fact, the taste is quite different, because the latter soup broth is usually peppered.
Japanese: しかし、だし汁にコショウが入っているのが普通で、味は似て非なるものが多い。
English: On the other hand, Udon noodles topped with Kimchi, with a soup broth similar to Japan's, are available around Pusan.
Japanese: 一方、釜山周辺では日本のうどんと同様のだし汁に、キムチを盛ったウドンがある。
English: Moreover, in South Korea, Udon is sometimes used to treat guests in the midst of or after ceremonial events, such as weddings, birthdays, sixtieth birthday.
Japanese: また韓国では結婚式、誕生日、還暦等の祝い事の席やそれが終わった後にウドンが振舞われる場合もある。
English: In Hoian in Vietnam, there is a dish cooked by using thick noodles made from wheat called 'Cao lầu.'
Japanese: ベトナムのホイアンには「カオラウ」(Caolầu)という小麦を原料とする太麺の料理がある。
English: A theory suggests that the noodles originated in Ise Udon, which was introduced there by Ise merchants who engaged in the trade by shogunate-licensed trading ships called Shuinsen in the first half of the seventeenth century.
Japanese: 17世紀前半の朱印船貿易時代の伊勢商人が持ち込んだ伊勢うどんをルーツとする説がある。
English: In Hawaii state, where a lot of Japanese migrated during the Meiji period to the beginning of the Showa period, there is a noodles dish called Saimin.
Japanese: 明治から昭和初期にかけて多くの日本人の移民先となったハワイ州には、サイミンと呼ばれる麺料理が存在する。
English: This suggests that the Saimin noodle dish was designed and modified in the course of exchange among immigrants from each country centering on Japanese.
Japanese: 日本人を中心とした各国の移民たちの交流の中で形成されていった料理であると考えられている。
English: There is a noodle dish called "UDON" in Palau as well that was under the mandatory rule of Japan during the prewar period.
Japanese: 戦前に日本の委任統治を受けていたパラオにもUDONと称する麺料理がある。
English: However, the dish is characterized by an insufficient amount of soup broth, which might be influenced by Okinawa Soba (because, Palau received a lot of immigrants from Okinawa in the past), as well as by using spaghetti that is easily available in the country.
Japanese: 沖縄そばの影響（過去、沖縄からの移民が多かったため）か汁は少なめで、また現地で入手しやすいスパゲッティの麺が使われている点に大きな特徴がある。
English: In European countries and the United States, because of the Japanese food boom and for other reasons, even supermarkets and other shops have come to sell retort Udon noodles and frozen Udon noodles, in addition to Japanese food restaurants serving Udon noodles.
Japanese: 近年、欧米では日本食ブームということもあり、日本食レストランのみならず、レトルトや冷凍麺がスーパーマーケット等で販売されはじめている。
English: Octopus is the general term for animals categorized in Mollusca Cephalopoda Octopodoformes Octopoda.
Japanese: タコ（蛸、鮹、章魚、鱆、英名Octopus）は、軟体動物門頭足綱八腕形上目タコ目に分類される動物の総称。
English: Though various species are known, the term octopus usually refers to a common octopus.
Japanese: 多様な種が知られているが、一般的にタコといえばマダコを指す場合が多い。
English: Though the tentacles are generally referred to as legs, they are often expressed as arms in academic books (as is the case in English).
Japanese: 一般には足と呼ばれるが、学術書などでは腕と表現されることが多い（英語でもarm（腕）と呼ぶ）。
English: The spellings for "octopus" (English) and "octopoda" (Spanish) come from the Greek word 'Eight-legged' (oktopous; ὀκτώπους).
Japanese: Octopus（英語）／Octopoda（スペイン語）などつづりはギリシア語の「8本足（oktopous←ὀκτώπους）」に由来する。
English: It has the highest intelligence of any invertebrate and can distinguish colors, recognize shapes, as well as learn and solve problems.
Japanese: 無脊椎動物の中で最も高い知能を持っていて、色を見分け、形を認識する事や、問題を学習し解決する事ができる。
English: It is known that the animal can take on a protective coloring and change its shape according to the geographical features to protect itself, and remember that coloring and shape for about two years.
Japanese: 身を守るためには、保護色に変色し、地形に合わせて体型を変える、その色や形を2年ほど記憶できることが知られている。
English: There is no successful commercial cultivation of octopus in Japan due to the difficulties involved in managing the eggs (as of January 19, 2009).
Japanese: 卵の管理が難しい等の理由で、日本での商業用の養殖はいまだ成功していない（2009年1月19日現在）。
English: This ink contains abundant umami (especially amino acid) when compared to that of a squid, but it is considered difficult to process and not fit for cooking since the ink has less viscosity and is easier to dissolve in water, in addition to the fact that the ink sac is difficult to take out.
Japanese: この墨は、イカのそれと比べてうま味（特にアミノ酸）が豊富に含まれているが、粘性が低く水に溶けやすいという点と、墨汁嚢が取り出しにくいという点から、加工がしにくく料理には適さないとされる。
English: The suckers on a male vary in size when compared to that of a female, and of the eight legs, the tip of one of the legs acts as a reproductive organ; fertilization can occur when this arm enters a female body (copulatory arm).
Japanese: オスは吸盤の大きさがメスに比べばらつきがあり、また、8本の足のうち1本の先端は生殖器になっていて、これがメスの体内に挿入されることで受精が成立する（交接腕）。
English: When attacked by an enemy, the octopus can cut loose the captured leg which is later regenerated, but at times this can grow into two legs, and an octopus with more than 8 legs is not uncommon.
Japanese: 外敵に襲われた時、捉えられた足を切り放して逃げることができ、その後、足は再生するが、時折2本に分かれて生えることもあり、8本超の足を持つタコも存在する。
English: As an extreme example, an octopus with 96 legs has been captured in Japan and it is currently being displayed as a specimen in Shima Marine Land aquarium.
Japanese: 極端なものでは日本で96本足のあるタコが捕獲されたことがあり、志摩マリンランドに標本として展示してある。
English: Also, there are cases in which it eats its own leg from stress, but in such a case, the leg does not regenerate.
Japanese: また、ストレスによって自分の足を食べることがあるが、このとき食べた足は再生しない。
English: The large round part that looks like a head at a glance is in fact a body, and the base of the legs is the head.
Japanese: 一見頭に見える、丸く大きな部分は実は胴体であり、足の付け根部分が頭となる。
English: In other words, it can be said that the legs (arms) are growing out of its head (which is also the case with squid, and the Japanese word for cephalopoda is derived from this fact).
Japanese: すなわち、頭から足（腕）が生えていることになる（イカもそうだが、頭足綱の名の由来でもある）。
English: Its blood looks blue since the blood contains green colored pigments called hemocyanins.
Japanese: 血液中にはヘモシアニンという緑色の色素が含まれているので、血液は青く見える。
English: As a commonly available source of protein, octopus has been consumed as food in coastal areas worldwide.
Japanese: タコは手近なタンパク質の供給源として、世界各地の沿岸地方で食用されている。
English: Octopus fall under 'fish without scales' and cannot be eaten according to the dietary laws of kashrut in Judaism.
Japanese: ユダヤ教では食の規定カシュルートによって、タコは食べてはいけないとされる「鱗のない魚」に該当する。
English: In some sects of Islam and Christianity, consumption of octopus is considered to be a taboo due to similar laws.
Japanese: イスラム教やキリスト教の一部の教派でも類似の規定によって、タコを食べることが禁忌に触れると考えられている。
English: Man potteries in the shape of an octopus trap pot have been excavated from the Yayoi period ruins such as the Ikegamisone Historic Site in Osaka Prefecture.
Japanese: 池上・曽根遺跡などの大阪府下の弥生時代の遺跡からは、蛸壺型の土器が複数出土している。
English: In recent years, imports from Africa and Morocco have increased to a level surpassing 60 percent of the whole production, but fishing prohibitions due to overfishing have been frequent, and imports from other production centers are increasing.
Japanese: 近年はアフリカ、モロッコからの輸入が増加し、全体の六割を超えていたが、乱獲によりたびたび禁漁が行われ、他産地からの輸入が増加している。
English: It is also popular as an ingredient for takoyaki (octopus dumplings) and for tamagoyaki (round balls made from eggs, flour, etc.) (Akashi City), which is thought to be the origin of takoyaki.
Japanese: たこ焼きやその原型とされる玉子焼(明石市)の具材としても親しまれている。
English: In the Kansai region, there is a custom of eating an octopus on hange (45 days into geango, a 90 days summer seclusion), but it is said that this is to supplement taurine and to prevent summer heat fatigue.
Japanese: 関西地方には、半夏にタコを食べる習慣があるが、これはタウリンを補給して夏バテを防ぐためといわれる。
English: Eggs found inside the body of a female in early autumn are wrapped in an ivory colored sac and are called the octopus' fukurogo ("sac child"); these are eaten boiled with soy sauce and sugar.
Japanese: 秋口にメスの体内にある卵は象牙色の袋に包まれており、タコの袋児（ふくろご）と呼ばれ、煮付けて食べる。
English: Also, spawned eggs are called kaitoge ("sea wisteria flower") from their shape, and these are soused.
Japanese: また、産卵後の卵はその形状から海藤花（かいとうげ）と呼ばれ、塩漬けにする。
English: Called "devil fish" in England and Germany, it has been anathema to many due to its appearance and has been avoided for consumption, but it is beginning to be consumed at Japanese restaurants such as the sushi shops.
Japanese: イギリスやドイツでは悪魔の魚と呼ばれるなど、その外見が忌み嫌われ食べることは控えられていたが、寿司店などの日本料理店では消費されるようになっている。
English: A boiled octopus dish in the Galician region of Spain called 'Polbo á feira' (literally "fair style octopus" in Galician), or 'Galician style octopus' outside the Galician region, is especially famous.
Japanese: 特にスペインガリシア州のポルボ・ア・フェイラ（Polboáfeira　ガリシア語でタコの市場風の意）、ガリシア以外で「ガリシア風タコ」と呼ばれる茹で蛸料理が有名である。
English: In regions such as Greece where there are many believers of the Orthodox Church, there are many traditional foods that use octopus; while meat is prohibited during Lent (during Great Lent, even fish is prohibited), there is no such problem with octopus or squid.
Japanese: 他にもギリシャなど正教会信者が多い地域では、斎の間は肉（大斎の際は魚も）を禁じられているが、タコやイカなどは問題無いため、タコを使った伝統料理が多い。
English: Octopus is an everyday cooking ingredient in the Republic of Korea, and sannakuchi (live octopus ocellatus in Korean) dish in which the octopus is cut into pieces and eaten alive is famous.
Japanese: 大韓民国では日常的な食材で、加熱しないで活きたままぶつ切りにして踊り食いをするサンナクチ（活きたイイダコの意）が有名。
English: There are no octopus dishes in Chinese traditional foods, and most octopuses that are consumed in Taiwan and China are cooking ingredients used by Japanese and Korean restaurants in that region.
Japanese: 台湾や中国で消費されるタコは、大部分が現地の日本料理店や韓国料理店の食材であり、中華の伝統食に蛸料理はない。
English: Octopus trap pot and trap box fishery that use octopus behavior of hiding between narrow rock crevices are unique to octopus fishery.
Japanese: 狭い岩の隙間に潜り込む習性を利用した蛸壺、蛸箱漁業は、タコ漁業独特のものである。
English: The sight of empty octopus trap pots being piled on the beach has become part of the fishing village scenery in some regions.
Japanese: 空の蛸壺が浜辺に積まれている光景は、一部の地域では漁村景観の一つともなっている。
English: Also, Octopus ocellatus has a strong preference for white colors, and an irregular form of lure fishing where a needle is applied to a white object such as Japanese leek (edible plant, Allium bakeri, Allium Chinese) and used to fish the octopus that wraps itself around it is also famous.
Japanese: また、イイダコは白色を好む傾向が強く、ラッキョウ等の白色の物体に針をつけ、それに抱きつくイイダコを釣る変形のルアー釣りも有名。
English: It is often depicted as a character in comics, movies and television because its form and ecology are so unique and humorous, and because it has a characteristic of becoming bright red when boiled (it is frequently portrayed as a figure with a hachimaki headband wrapped around its torso).
Japanese: その形態、生態がきわめて特徴的でユーモラスでもあり、また茹でると真っ赤になるなどの性質から、よく漫画や映画、テレビでキャラクター化される（しばしば胴体に鉢巻を巻いた姿で描かれる）。
English: Sashimi is a Japanese delicacy consisting of raw seafood that is sliced and eaten with seasonings such as soy sauce and vinegared miso (fermented soybean paste) along with condiments such as wasabi (Japanese horseradish) and ginger.
Japanese: 刺身（さしみ）とは、魚介類を生のまま切り、醤油・酢味噌などの調味料にワサビ・ショウガなどの薬味を合わせて食べる料理の総称である。
English: Sashimi is said to best exploit the flavor of fresh ingredients.
Japanese: 刺身は、その鮮度のよい食材そのものの味を最大限に利用した料理とも言われる。
English: It is a staple part of Japanese cuisine and is eaten both in Japan and around the world.
Japanese: 和食に出される事が非常に多い日本の食事であり、日本国外でも食べられている。
English: Common side dishes (known as 'tsuma' for sashimi) include vegetables such as daikon (Japanese radish), green shiso (Japanese basil) leaves and Glehnia littoralis, as well as seaweeds such as wakame and Meristotheca papulosa.
Japanese: 副食物（刺身の場合は「つま」という）として、繊六方（通称千六本）にしたダイコンや、大葉（シソ）、ハマボウフウなどの野菜、ワカメやトサカノリなどの海藻を添えることが多い。
English: In addition to fish, the word sashimi is sometimes used to refer to any meat or plant food that is eaten raw, such as basashi (horsemeat sashimi), torisashi (chicken sashimi), rebasashi (liver sashimi), konnyakusashi (konjac (alimentary yam paste, devil's tongue) sashimi), and takenoko (bamboo shoot) and namayuba (raw tofu skin).
Japanese: また、馬刺し、鶏刺し、レバー(肝臓)刺し、こんにゃく刺し、タケノコ、生ゆばといった、肉や野菜、植物性食品など、魚介類以外のものであっても、生のまま切り身にした料理を刺身ということもある。
English: It is safe to say that humans have eaten raw meat and fish throughout their evolution, but the practice was either continued or abandoned by different groups depending on the environments in which they lived.
Japanese: 新鮮な獣や鳥の肉・魚を切り取って生のまま食べることは人類の歴史とともに始まったと言ってよいが、人類の住むそれぞれの環境に応じて、生食の習慣は或いは残り、或いは廃れていった。
English: Because Japan consists of several islands, fresh fish has always been readily available, and consequently the practice of eating raw seafood was continued.
Japanese: 日本は四方を海に囲まれ、新鮮な魚介類をいつでも手に入れられるという恵まれた環境にあった為、魚介類を生食する習慣が残った。
English: Namasu is a dish consisting of fresh raw fish or meat that is thinly sliced and seasoned.
Japanese: 「なます」は新鮮な魚肉や獣肉を細切りにして調味料を合わせた料理です。
English: The origin of the word 'namasu' is unknown, but there are theories that it was derived from 'namashishi' (literally, raw meat) or 'namasuki' (literally, raw sliced).
Japanese: 「なます」の語源は不明であるが、「なましし（生肉）」「なますき（生切）」が転じたという説がある。
English: It is generally understood as meaning 'raw vinegar,' but this is an incorrect theory that came about due to the changing use of vinegar solely as a seasoning, whereas in ancient times vinegar was not necessarily used as a seasoning.
Japanese: 一般には「生酢」と解されているが、それは調味料としてもっぱら酢を使用するようになったことによる付会の説であり、古くは調味料は必ずしも酢とは限らなかった。
English: The ancient Chinese character 膾 for namasu appeared in documents before another Chinese character 鱠 for namasu, but the term was used to refer to a primitive, simple way of eating.
Japanese: なお、「鱠」はあくまでも文献上は古代中国の膾が先行するが、もともと原始的で単純な料理でもある。
English: Additionally, the Chinese disliked the sea, as their values at the time considered it to be outside of their realm; therefore, the practice of eating raw meat and vegetables was abandoned early on due to the spread of disease.
Japanese: その上、中国では海を化外の地（けがいのち）と呼び、忌み嫌う価値観が存在する事と、肉や野菜を生食する習慣は疫病の流行などで早くに廃れた。
English: It is for these reasons that the Japanese 'namasu' is considered to have arisen and developed independently.
Japanese: 従って、日本の「なます」は独自に発生、発達したと見るのが自然である。
English: An entry in "Suzukake-ki" (Journal of the Suzuka family) for the article of July 21, 1399, 'sashimi, carp, irizake (a mixture of sake and pickled plum used as a sauce), wasabi horse radish' is the first written reference to sashimi.
Japanese: 『鈴鹿家記』応永6年（1399年）6月10日の記事に「指身鯉イリ酒ワサビ」とあるのが刺身の文献上の初出である。
English: Prior to the widespread use of soy sauce, seasonings used in namasu, such as vinegar with ginger, vinegar with mustard and irizake (made by boiling down dried bonito flakes, pickled plum, sake (rice wine), water and tamari (rich soy sauce)) were used.
Japanese: 醤油が普及する以前は、生姜酢や辛子酢、煎り酒（鰹節、梅干、日本酒、水、たまりを合わせて煮詰めたもの）など、なますで用いられる調味料がそのまま用いられた。
English: The reason the dish came to be called 'sashimi' (literally, pierced flesh) as opposed to 'kirimi' (sliced flesh) derives from the culinary practice of sticking the fish's tail to the slices and thereby make it possible to identify the fish being eaten.
Japanese: 「切り身」ではなく「刺身」と呼ばれるようになった由来は、切り身にしてしまうと魚の種類が分からなくなるので、その魚の「尾ひれ」を切り身に刺して示したことからであるという。
English: Another theory claims that the verb 'sasu' (literally, to stab) was to avoid the use of 'kiru' (literally, to cut), which is a taboo word.
Japanese: 一説には、「切る」を忌み言葉（いみことば）として避けて「刺す」を使ったためともいわれる。
English: In either case, it appears that sashimi came to be recognized as a dish in which ingredients were thinly sliced and seasoned directly before being eaten, and "Shijoryu Hochogaki" (cookbook of the Shijo School, compiled in 1489) uses the word to refer to dishes ranging from the slices of jellyfish to the slices of salted green pheasant and salted copper pheasant that have had salt removed using hot water before being thinly sliced.
Japanese: いずれにせよ、ほどなくして刺身は食材を薄く切って盛り付け、食べる直前に調味料を付けて食べる料理として認識されるようになったらしく、『四条流庖丁道（しじょうりゅうほうちょうがき）』（宝徳元年・1489年）では、クラゲを切ったものや、果てはキジやヤマドリの塩漬けを湯で塩抜きし薄切りしたものまでも刺身と称している。
English: In the Kansai region, from the Edo period, sashimi came to be known by other names including 'tsukurimi' and 'otsukuri,' which both consist of the verb 'tsukuru' (literally, to make), since this verb also has the meaning of 'to prepare food', which caused the expression '-tsukuri' to refer to the way of slicing fish.
Japanese: 関西では江戸時代以降、「作り身」「お造り」などというようになったが、これは「作る」という動詞に調理するという意味があるため、魚の切り方を「-作り」という表現で示すようになったことによる。