nntsuzu/KFTT huggingface dataset:
English: Among a variety of soups called Kaeng (Gaeng), which is a traditional Thai dish, foreigners call those rich in spice Thai curry for the sake of convenience.
Japanese: タイの伝統食文化のケーン（ゲーン）と呼ばれる様々な汁物の中で、香辛料を利かせた料理を外国人が便宜上からタイカレー(Thaicurry)と呼んでいる。
English: On the other hand, what is called 'curry' in Thailand is 'curry and rice' made with ingredients which are common in Japan.
Japanese: 逆にタイにおいて「カレー」と呼ばれているのは、日本でおなじみの食材による「カレーライス」の事である。
English: It is a dish which came from Japan and it has already become common in the country.
Japanese: 日本から入ってきた食品であり、既に現地では一般的な食べ物になっている。
English: Also, there are dishes which are considered curry when Japanese people eat them, although they are not actually called curry.
Japanese: また、カレーと呼ばれていなくても日本人が食べればカレーだと思う料理もある。
English: One example is 'Portuguese chicken' (Cantonese: Pou Gwok Gai, Portuguese Chicken), a kind of chicken curry with the taste of cream, the surface of which is baked in the oven, and the dish is usually served with rice or bread.
Japanese: 例えばマカオの「葡國鶏」（広東語ポウコクカイ、ポルトガルチキン）は、生クリーム味が加わり、オーブンで表面を焼いたチキンカレーとも言え、しかも米飯またはパンと共に出される。
English: It is confirmed that curry culture is rooted in every corner of the world, such as Europe, North America, Latin America, Africa and Oceania.
Japanese: ヨーロッパや北アメリカ、ラテンアメリカ、アフリカ、オセアニアなど、あらゆる地域でカレー文化が根付いていることが確認されている。
English: While these are dishes which took a curry-like form by adding spices and a South Asian or Southeast Asian taste to traditional dishes of the regions, we should not overlook the fact that many restaurants as well as cooks made an effort to teach and spread these dishes.
Japanese: それらは主に各地域の伝統的な料理に香辛料やエスニック要素を加えることでカレーらしくなったものだが、多くのレストランや料理人らが伝播と啓蒙につとめた功績も皆無とはいえない。
English: Also, recipes in which dishes from a range of countries are adapted for curry can often be found on the Internet.
Japanese: また、各国の料理をカレー風にアレンジするレシピもインターネット上に多く見られるようになった。
English: Wet (Ethiopian Food) (Ethiopia), Sauce arachide (Cote d'lvoire)
Japanese: ワット(エチオピア料理)（エチオピア）、ソース・アラシッド（コートジボワール）
English: Otoshidama (おとしだま、御年玉) or Toshidama (年玉) is a present which is given to celebrate the New Year.
Japanese: お年玉（おとしだま、御年玉、年玉）は、正月に新年を祝うために贈答される品物のこと。
English: Now it usually means the custom of giving money to children and the money itself.
Japanese: 現在では子供に金銭を与える習慣及びその金銭の意で用いられることが多い。
English: Some people say that the name 'Toshidama' is derived from Tamamono (gift) of the year.
Japanese: これをもって年の賜物（たまもの）であるから「としだま」という名がついたという説がある。
English: According to folklore, 'Tama' (same as dama of Toshidama) indicates 'Tamashii' (spirit)and 'Toshidama' is an offering to God for the year.
Japanese: 「たま」とは、「たましい」のことであり、「としだま」とは新年を司る年神への供物の下げられたもののことであると民俗学的には説明される。
English: People believe that an offering will be the home of the spirits separated from enshrined spirits and by eating it they can get fresh energy for the new year.
Japanese: 供え物には祀った神霊の分霊が宿るとされ、それを頂くことにより、人々は力を更新して新たな一年に備えるのである。
English: The custom of Toshidama originated in the Medieval Period when samurai presented swords, merchants presented fans and doctors presented pills mainly as Toshidama.
Japanese: 年玉の習慣は中世にまでさかのぼり、主として武士は太刀を、町人は扇を、医者は丸薬を贈った。
English: In China it is called 'ya sui qian' (圧歳銭 in Chinese characters, literally means 圧-pressing, 歳-year, 銭-money) which means that by giving money from adults to children in the New Year, children can avoid curses and live peacefully and quietly throughout the year according to folk beliefs, because the pronunciation of '歳' and '祟' (curse) is the same in Chinese.
Japanese: 中国では「圧歳銭」と呼ばれるが、これは中国語で「歳」と「祟」が同じ発音であり、年始に大人が子供に金を与えることで子供を襲う祟りが抑えられ、その一年を平穏無事に過ごすことができるという民間信仰から来ている。
English: Sanbaizu is a mixed seasoning made from equal amounts of vinegar, soy sauce, and sweet cooking rice wine.
Japanese: 三杯酢（さんばいず）とは酢、醤油、みりんを同量ずつ混ぜた、合わせ調味料のこと。
English: It was named Sanbaizu (three cups of vinegar), because it was made by mixing one Sakazuki (rice wine cup) each of vinegar, soy sauce, and sweet cooking rice wine - total of three cups.
Japanese: 盃などで酢、醤油、みりんを一杯ずつ、計三杯量って調合した為、三杯酢と名付けられた。
English: Recently fewer people use sweet cooking rice wine and more people are using sugar to add sweetness.
Japanese: 近年ではみりんを利用することは少なく、甘みとして砂糖を用いることが多い。
English: The name is derived from mixing equal amounts of those seasonings, but in fact it is never made like that.
Japanese: 名前の由来どおりならば、同量ずつ混ぜる事になるが、実際にはそのように調合されることはない。
English: It is made from ingredients such as Japanese white radish, eggplant, melon cucumber, sword beans, ginger, lotus root, beefsteak plant as well as sliced raw lotus root and raw ginger and other vegetables pickled in salt and fresh and sliced, put them in a sack and squeeze out the water.
Japanese: 原料は、ダイコン、ナス、シロウリ、ナタマメ、ショウガ、レンコン、シソなどで、レンコン、ショウガはなまのまま、他のものは全部塩漬けにしたのを薄く刻んで、塩漬けしたのは塩抜きをし、布の袋で押し搾り水分を抜く。
English: For seasoning, boil up 12.5ℓ of soy sauce, 11kg of brown sugar, 5.4ℓ of vinegar in a pan.
Japanese: 味付けはしょうゆ12.5ℓ、砂糖黄ざら11kg、酢5.4ℓを鍋で煮立てて、沸騰させたのを使う。
English: Put the ingredients in a container and stir it three or four times a day, then after four or five days it will be ready.
Japanese: 容器に移して上記の材料を入れ、1日3、4回かきまぜ、4、5日でできあがる。
English: It is used to add richness without sweetness, while Sanbaizu includes sweetness.
Japanese: 三杯酢には甘みが入っているので、甘みを出さずにコクを出したい場合に使われる。
English: Bolognese (ragù alla bolognese in Italian, ragò a la bulgnàisa in Bolognese dialect) or bolognaise (sauce bolognaise in French) is a kind of sauce (seasoning) mainly made from meat and tomato originating in Bologna, Italy.
Japanese: ボロネーゼ（イタリア語ragùallabolognese,ボローニャ方言ragòalabulgnàisa）またはボロネーズ（フランス語saucebolognaise）は、イタリア・ボローニャを発祥とする肉とトマトを主な材料とするソース(調味料)である。
English: Pasta was a simple dish in southern Italy, but the wealthy people in northern Bologna made it gorgeous, which is probably the origin of this type of cooking.
Japanese: イタリア南部の簡単な調理法しかなかったパスタを、北部のボローニャの裕福層が贅沢に作らせたのが起源とも言われる。
English: The recipe, which was created by a Bolognese representative in Italian Culinary Academy (Accademia Italiana della Cucina) in 1982, limits the ingredients to beef, pancetta, onion, carrot, celery, tomato paste, meat bouillon, white wine, and arbitrary milk and cream (food).
Japanese: 1982年にイタリア料理アカデミー(AccademiaItalianadellaCucina)のボローニャ代表によって発行されたレシピは、材料を牛肉、パンチェッタ、タマネギ、ニンジン、セロリ、トマトペースト、肉のブイヨン、白ワイン、そして任意での牛乳およびクリーム(食品)に制限している。
English: As soffrito, prosciutto, mortadella, or porcini fresh mushrooms could be added.
Japanese: ソフリットとしてプロシュット、モルタデッラ、またはポルチーニが加えられることもある。
English: Different from the traditional way of cooking, there is also a recipe which uses beef with pork, chicken, and goose liver, and olive oil with butter.
Japanese: 伝統的なものとは違った作り方として、牛肉とともに豚肉、鶏肉、ガチョウのレバー(肝臓)を利用したり、オリーブ油とともにバターを使用するレシピも存在する。
English: Actually, the recipe using tomato sauce instead of tomato paste is well-known.
Japanese: また、実際にはトマトペーストではなく、トマトソースを使うレシピも広く知られている。
English: In Italy, traditionally, taliatelle is added to this sauce (tagliatelle alla bolognese).
Japanese: イタリアでは、伝統的にタリアテッレと和えて調理される(tagliatelleallabolognese)。
English: However, this spaghetti Bolognese (Spaghetti alla Bolognese, meaning Bolognese style of spaghetti) does not belong to the tradition of Emilia-Romagna cooking (cucina emiliana), where pasta is made from eggs is the preference rather than the dried pasta of southern Italy.
Japanese: しかしこのスパゲッティ・ボロネーゼ（SpaghettiallaBolognese,スパゲッティ・ボローニャ風の意）は、イタリア南部のように乾いたパスタではなく、卵を原材料としたパスタが好まれてきたエミリア＝ロマーニャ州料理(cucinaemiliana)の伝統には属さないものである。
English: In Japan, this is one of the popular items on spaghetti menus, along with Neapolitan.
Japanese: 日本では、ナポリタンと並んで日本人になじみの深いスパゲッティ・メニューのひとつである。
English: It is common to have this dish topped with Parmigiano Reggiano (one of the Italian cheese products) and pepper sauce.
Japanese: パルミジャーノ・レッジャーノやタバスコをかけて食べられることも多い。
English: Unagi is a general term used for a group of fish that belong to the order Anguilliformes family Anguilidae.
Japanese: ウナギ（鰻、うなぎ）は、ウナギ目ウナギ科Anguillidaeに属する魚の総称。
English: It also refers to one species among them, Anguilla japonica (Japanese eel in English).
Japanese: その内の一種Anguillajaponica（英名：enJapaneseeel）を指す。
English: In order to distinguish it from other fish that belong to genus Anguilla, it may be called Japanese eel.
Japanese: これをウナギ属Anguillaに属する他の魚と区別してニホンウナギと呼ぶこともある。
English: However, surprisingly, its ecology is not well understood, because it migrates back and forth between rivers and the sea, yet it also travels to some extent by crawling on land.
Japanese: しかし川と海を行き来（回遊）し、ある程度地上を這って移動するなど、その生態は意外と知られていない。
English: Furthermore, even its spawning site had not been clearly understood by researchers until recently (it was discovered to be Suruga Bank in 2006), and details of eel ecology are still largely unknown.
Japanese: また研究者の間でも、近年まで産卵場すら正確には把握されておらず（2006年にスルガ海山と判明）、ウナギの詳しい生態に関してはまだ謎の部分が多い。
English: There are no ventral fins, but the dorsal, caudal and anal fins are connected, and they are located on the posterior part of the body.
Japanese: 腹鰭はなく、背びれ、尾びれ、臀鰭がつながって体の後半部に位置している。
English: The body color is black on the dorsal side and white on the abdominal side, but the wild ones may have a dorsal side that's bluish green or grayish brown and an abdominal side that's yellow.
Japanese: 体色は背中側が黒く、腹側は白いが、野生個体には背中側が青緑色や灰褐色、腹側が黄色の個体もいる。
English: In addition, adult fish that migrate to the sea for spawning develop a nuptial coloration of black and silvery white on the dorsal and abdominal sides, respectively, and the pectoral fins become enlarged.
Japanese: また、産卵のため海に下った成魚は背中側が黒色、腹側が銀白色になる婚姻色を生じ、胸鰭が大きくなる。
English: The adult fish live in rivers from mid-stream to down stream as well as in estuaries and lakes, but they also live in inner bays.
Japanese: 成魚が生息するのは川の中流から下流、河口、湖などだが、内湾にも生息している。
English: In addition to gills, they can also breathe through their skin, and therefore, as long as their body and their surroundings are wet they can also live on land.
Japanese: えらの他に皮膚でも呼吸できるため、体と周囲が濡れてさえいれば陸上でも生きられる。
English: They like areas such as under the sand and crevices in rocks where they can hide their slender bodies, and they remain still in hiding during the day.
Japanese: 細長い体を隠すことができる砂の中や岩の割れ目などを好み、日中はそこに潜んでじっとしている。
English: Therefore, at night, they start to move about actively in search of food, and they prey on shellfish, aquatic insects, frogs, small fish and other small animals.
Japanese: そのため、夜になると餌を求めて活発に動き出し、甲殻類や水生昆虫、カエル、小魚などいろいろな小動物を捕食する。
English: Unlike other fish, in order to propel themselves forward they create waves by wiggling their bodies sideways like a snake.
Japanese: 他の魚と異なり、ヘビのように体を横にくねらせて波打たせることで推進力を得る。
English: This swimming method is called the eel-type, and it can be seen in fish with similar body shapes, such as moray eels, hamo (common Japanese conger) and anago (conger eels).
Japanese: このような遊泳方法はウナギ型と呼ばれ、ウツボやハモ、アナゴなどウナギと似た体型の魚に見られる。
English: Eels are known as freshwater fish, but their life cycle takes on that of a 'migratory fish,' which means they lay eggs and the eggs hatch in the sea, and the young eels return to the freshwater.
Japanese: ウナギは淡水魚として知られているが、海で産卵・孵化を行い、淡水にさかのぼってくる「回遊（こうかかいゆう）」という生活形態をとる。
English: However, in February, 2006, Professor Katsumi TSUKAMOTO and others at the Ocean Research Institute, at Tokyo University, almost fully ascertained the spawning ground of Japanese eels to be the area around the Suruga Bank within the Mariana Oceanic Ridge, which is located in the offshore area to the west of Guam and the Mariana Islands.
Japanese: しかし、2006年2月、東京大学海洋研究所の塚本勝巳教授などが、ニホンウナギの産卵場所がグアム島やマリアナ諸島の西側沖のマリアナ海嶺のスルガ海山付近であることを、ほぼ突き止めた。
English: They succeeded in collecting many samples of larval fish that were two days old after hatching, and they checked their genes and confirmed them to be Japanese eels.
Japanese: これは孵化後2日目の仔魚を多数採集することに成功し、その遺伝子を調べニホンウナギであることが確認されている。
English: In June and August of 2008, a group of researchers from the Ministry of Fisheries and the Fisheries Research Agency succeeded for the first time in the world in capturing mature Japanese eels and giant mottled eels in the waters off of the Mariana Islands at the depth range of 200 to 350 m.
Japanese: 2008年6月および8月には、水産庁と水産総合研究センターによる調査チームが、おなじくマリアナ諸島沖の水深200-350mの範囲で、成熟したニホンウナギおよびオオウナギの捕獲に世界で初めて成功した。
English: Mature spermaries were identified in males, and contracted, presumably post-spawning ovaries were identified in females.
Japanese: 雄には成熟した精巣が、雌には産卵後と推定される収縮した卵巣が認められた。
English: In addition, 26 two- to three-day old larval fish (leptocephalus) were also captured at depths ranging from 100 to 150 m.
Japanese: また、水深100-150mの範囲で、孵化後2-3日経過したと思われる仔魚（プレレプトケファルス）26匹も採集された。
English: Furthermore, for the first time, the water temperature of the zone in which leptocephali live was confirmed to be 26.5 to 28℃.
Japanese: さらに、プレレプトケファルスが生息する層の水温が、26.5-28℃であることを初めて確認した。
English: From these results, it is inferred that they possibly spawn while swimming in the slightly deeper, mid-zone instead of the relatively shallow area near the peak of the Suruga Bank.
Japanese: この結果から、比較的浅いスルガ海山の山頂付近ではなく、もう少し深い中層を遊泳しながら産卵をしている可能性が推定されている。
English: The larval fish that hatch from eggs in two to three days are called leptocephali.
Japanese: 卵から2～3日で孵化した仔魚はレプトケファルス（葉形幼生、Leptocephalus）と呼ばれる。
English: Because the larvae are not capable of swimming on their own, this body shape is considered to be an adaptation so that they can travel by drifting with the ocean current.
Japanese: この体型はまだ遊泳力のない仔魚が、海流に乗って移動するための浮遊適応であると考えられている。
English: Glass eels are close to the mature fish in body shape, but their bodies are mostly transparent, and they are only about 5 cm in length.
Japanese: シラスウナギは体型こそ成魚に近くなっているが体はほぼ透明で、全長もまだ5cmほどしかない。
English: Glass eels ride the Kuroshio ocean current (Black Stream) and reach their habitat on the shores of Southeast Asia, then they swim upstream along rivers.
Japanese: シラスウナギは黒潮に乗って生息域の東南アジア沿岸にたどり着き、川をさかのぼる。
English: The eels then swim downstream and head to the spawning ground, but their path is not yet well understood.
Japanese: その後ウナギは川を下り、産卵場へと向かうが、その経路に関してはまだよく分かっていない。
English: Those that live in the vicinity of the mouth of a river that opens to the sea are able to constantly adapt to freshwater, brackish water and the seawater, and therefore they spend their lives freely going back and forth between different water environments.
Japanese: 海に注ぐ河口付近に棲息するものは、淡水・汽水・海水に常時適応できるため、自由に行き来して生活する。
English: However, in large lakes such as Lake Biwa and Lake Inawashiro, they often live only in their habitat of freshwater areas in the lakes and the rivers around the lakes until they migrate down to the sea for spawning.
Japanese: しかし、琵琶湖や猪苗代湖等の大型湖沼では、産卵期に降海するまで棲息湖沼と周辺の河川の淡水域のみで生活することが多い。
English: In recent years, at a number of lakes such as Lake Biwa, dams have been built in the rivers that connect the lakes to the outer sea, and large-scale river improvement projects have taken place.
Japanese: また、近年の琵琶湖等、いくつかの湖沼では外洋へ注ぐ河川に堰が造られたり、大規模な河川改修がおこなわれた。
English: Family Anguillidae consist solely of genus Anguilla.
Japanese: ウナギ科Anguillidaeはウナギ属Anguillaのみからなる。
English: They are distributed along the islands of Honshu, Shikoku, and Kyushu located along the warm ocean current, and they are more numerous than Anguilla japonica in the Nansei Islands.
Japanese: 暖流に面した本州・四国・九州に分布しており、南西諸島ではウナギよりも多い。
English: The following organisms have long slender bodies like eels just as their names indicate, but they are classified into different groups.
Japanese: 以下の生物は名前のとおり外見は細長い体型をしていてウナギに似ているが、別の仲間に分類される。
English: They are classified into the order Gymnotiformes and they are closer relatives of catfish and Characiformes than Anguilliformes.
Japanese: デンキウナギ目という分類で、ウナギよりもナマズやカラシンに近縁である。
English: The first mention of an eel in Japan was its appearance as 'munagi' in the "Manyoshu" (Collection of Ten Thousand Leaves) (the oldest anthology of tanka) from the Nara period.
Japanese: 日本では奈良時代の『万葉集』に「武奈伎」として見えるのが初出である。
English: The declension as 'unagi' appeared during the insei period (period of government by the Retired Emperor), and since then the name settled to 'unagi.'
Japanese: 「ウナギ」という語形は院政期になって登場し、その後は「ウナギ」で定着した。
English: There are various theories on the origin of the word munagi, ranging from those that say that eels are round and slender just like a 'munagi' (ridgepole), their chests are yellow as in 'munagi' (yellow chest), and the chest is slit open upon cooking as in 'munabiraki' (opening the chest), among others.
Japanese: そもそものムナギの語源には、家屋の「棟木（むなぎ）」のように丸くて細長いから、胸が黄色い「胸黄（むなぎ）」から、料理の際に胸を開く「むなびらき」から、など、いろいろな説がある。
English: For the first two theories, according to the ancient special kana usage, 'gi' in 'munagi' is a kana usage of ko-type of ki, while 'ki' (tree, wood) and 'ki' (yellow) has a kana usage of otsu-type of ki, and therefore there is a problem with consistency.
Japanese: 前二者は奈良時代の用例「武奈伎」の「伎」が上代特殊仮名遣ではキ甲類の仮名であるのに対して、「木」「黄」はキ乙類なので一致しないという問題がある。
English: Even with the latter theory of abbreviation, munabiraki shortening to munagi is also an unlikely process under normal circumstances.
Japanese: 後者の省略説もムナビラキ→ムナギのような省略は通常では起こり難い変化だからである。
English: That 'nagi' is a general term for snakes, and therefore, it is a word that has the same origin as the Okinawan dialect of nagi and noga, which, respectively, mean snakes and rainbow.
Japanese: 「ナギ」は蛇類の総称であり、蛇・虹の意の沖縄方言ナギ・ノーガと同源の語である。
English: There is also a theory that considers that the origin of this word is included in anago and ikanago (sand eels) (forming an enormous school of fish [often long and slender] under water).
Japanese: この語根はアナゴやイカナゴ（水中で巨大な（往々にして細長い）魚群をつくる）にも含まれている
English: In any case, the current state is that there is not yet an established theory.
Japanese: いずれにしても、いまだに定説と言えるものがないというのが現状である。
English: Manmeshi (rice topped with eel) became "mamushi," and its use was diverted to refer to eel, the ingredient.
Japanese: 鰻飯（まんめし）が『まむし』と訛り、それが材料のウナギに転用されたものである。
English: In addition, there is a theory that says that the name comes from 'mamamushi,' which is a special cooking method in the Kansai region (to be precise, in the areas to the west of Lake Hamana and Lake Suwa), in which the eel is broiled without first steaming it, placed on top of the rice, and then buried under additional rice in order to steam it.
Japanese: 他に、関西での調理法（正確には浜名湖・諏訪湖以西。）の特色である、蒸さずに蒲焼にして、飯の上に乗せた上に更に飯を乗せて蒸らす「飯蒸し」（ままむし）から来たという説がある。
English: Similarly, based on the cooking method, there is a theory that says the name came from 'mamushi,' which means that the eel is steamed between layers of rice, and there is another theory that says that the name came from 'mabushi,' which means that the rice is topped with eel and sauce and mixed.
Japanese: 同じく料理法から飯と飯の間で蒸すという意味で「間蒸し」とする説、飯の上にウナギやたれをまぶすものとして「まぶし」が転じたとの説もある。
English: Furthermore, there is a comic anecdote of Edo regarding the name unagi, in which a cormorant (u) during cormorant fishing has trouble (nangi) swallowing, therefore the term 'unagi' came about.
Japanese: また、ウナギという名前については鵜飼の時に、鵜が飲み込むのに難儀することから鵜難儀（ウナギ）となったという江戸の小噺がある。
English: In Japan, eels are one of the important food fish, and 110,000 tons of eels are consumed annually.
Japanese: 日本ではウナギは重要な食用魚の一つで、年間11万トンものウナギが消費されている。
English: Although eels are imported, wild eels (eels caught in the wild) remain strong in popularity, and they are caught by angling and by longlines.
Japanese: 輸入も行われるようになったとはいえ、野生のウナギ（天然もの）の人気は根強く、釣りや延縄などで漁獲されている。
English: Bamboo cylinders are placed in eels' habitat, and when eels rest in the cylinder the cylinder is pulled up, thereby catching them.
Japanese: 竹筒などをウナギの生息域に仕掛けておき、ウナギが筒の中で休んでいる時に筒を引き揚げて捕る
English: However, they can also be caught by lure fishing (in both cases they are mainly done at night).
Japanese: しかし、ルアーフィッシングで釣れることもある（いずれも夜間がメイン）。
English: For bait fishing methods, there are bukkomi zuri (a variation of carp fishing in which fish bait is tossed into the water to set up a trap, basically a single hook fishing), oki zuri (placing a bamboo pole equipped with a hook and a line in areas where eels are likely to pass through, and leaving the setup there for a while) and ana zuri (eels are caught in an area where they tend to gather during the day, by directly using a line and a hook plus a bamboo pole with a straight needle for attaching small fish), among others.
Japanese: 餌釣りでの方法としては、ブッコミ釣り（コイなどのブッコミ仕掛けの変形、一本針が基本）、置き釣り（ウナギが通りそうな場所に針と糸が付いた竹杭を刺してしばらく置く）穴釣り（昼間ウナギがいそうな穴に小魚等をつけるための先端にまっすぐな針をつけた竹の棒と、針と糸をもち直接いれて釣る）等がある。
English: There was an attempt made at eel aqua farming (farm raising of eels) in 1879 in Fukagawa, Tokyo (Koto Ward), but it temporarily declined because of the Pacific War.
Japanese: 日本のウナギ養殖業（養鰻）は、明治12年に東京深川(江東区)で試みられたが、太平洋戦争によって一時衰退する。
English: Currently, the largest amount of farm raised eels harvested within Japan according to prefectures is Kagoshima Prefecture, followed by Aichi Prefecture, Miyazaki Prefecture, Shizuoka Prefecture, and then Kochi Prefecture.
Japanese: 現在、国内での都道府県別の養殖ウナギ収穫量は鹿児島県がもっとも多く、次いで愛知県、宮崎県、静岡県、高知県の順となっている。
English: Currently, farm raising imported young glass eels of European eels in the People's Republic of China is main stream.
Japanese: しかし、現在はヨーロッパウナギのシラスウナギの稚魚を中華人民共和国に輸入し養殖したウナギが主流である。
English: As for the species, only Japanese eels (Anguilla japonica) is farm raised in Japan and in Taiwan.
Japanese: 種類は、日本と台湾ではニホンウナギAnguillajaponicaのみである。
English: In China, the ratio is eight Japanese eels (Anguilla japonica) to two European eels (Anguilla anguilla).
Japanese: 中国ではニホンウナギAnguillajaponicaとヨーロッパウナギAnguillaanguillaが82くらいである。
English: According to Moji Customs Hakata Customs Branch Office the imported amount throughout the year peaks in July, where the midsummer day of the ox takes place.
Japanese: 門司税関博多税関支署によると土用の丑の日がある7月が、年間を通して輸入量はピークになる。
English: In 2005, compared to the imported amount in June, the amount in July almost doubled to 139 tons.
Japanese: 2005年は6月の輸入量に比べて、7月は2倍近くの139トンに増加していた。
English: In 2006, the amount of eels from Taiwan increased because of stricter inspection as well as China holding back on exports.
Japanese: 2006年は検査の強化や中国側が輸出を控えているため、台湾産が増えている。
English: Glass eels, which are young eels that ride the Kuroshio and reach the shores of Japan, are caught in large amounts, and are farm raised.
Japanese: 黒潮に乗って日本沿岸にたどり着いたウナギの子ども、シラスウナギを大量に漁獲してこれを育てるのである。
English: As for the farm raising method, the main method in Taiwan and in Guangdong Province in southern China is outdoor aqua culturing, which is simply a pond that is dug, and in Japan and in Fujian Province in China, the main method is the one that uses a hot house.
Japanese: 養殖方法は、台湾と中国南部の広東省では池を掘っただけの露地養殖、日本と中国の福建省ではビニールハウスを利用した養殖が主流である。
English: In hot house farm raising, a boiler is used to maintain a water temperature of 30℃ in order to speed up their growth.
Japanese: ハウス養殖は、ボイラーをたいて水温を約30℃に保っており、成長を早めることができる。
English: Artificial incubation of eels was achieved for the first time in 1973 at Hokkaido University.
Japanese: なお、ウナギの人工孵化は1973年に北海道大学において初めて成功した。
English: In 2003, National Research Institute of Aquaculture, Fisheries Research Agency in Mie Prefecture announced that they succeeded in the complete farm raising of eels for the first time in the world.
Japanese: 2003年には三重県の水産総合研究センター養殖研究所が養殖業完全養殖に世界で初めて成功したと発表した。
English: However, artificial incubation and aqua farming technologies immediately after hatching are still extremely costly and the success rate is low, and they are still being researched.
Japanese: しかし人工孵化と孵化直後養殖技術はいまだ莫大な費用がかかり成功率も低いため研究中である。
English: Therefore, the method of catching glass eels, that become the seeds for aqua farming, along the coast and farm raising them until they become mature fish is the only method that has been realized commercially.
Japanese: 養殖種苗となるシラスウナギを海岸で捕獲し、成魚になるまで養殖する方法しか商業的には実現していない。
English: This, however, is directly related to a decrease in the amount of young eels as well as a decrease in the number of eels in the wild, and the aqua farming industry itself is starting to feel the impact.
Japanese: 自然界における個体数の減少、稚魚の減少にも直接つながっており、養殖産業自身も打撃を受けつつある。
English: Farm raised eels and wild eels can be distinguished by the color as well as the circumference of the abdomen.
Japanese: また、養殖ウナギと天然ウナギの見分け方は胴回りの太さと腹の部分の色で見分けられる。
English: In general, wild eels are fatter around the body, and the color of the abdomen is also yellowish.
Japanese: 一般的に天然ウナギの方が養殖ウナギよりも胴回りが太く、腹の色が黄色がかっている。