nntsuzu/KFTT huggingface dataset:
English: It seems that the tools owned by brewers in those days were little more than kitchen utensils because large implements for brewing sake had not yet been developed, but based on high-level knowledge accumulated about "Bodai-moto" (a sake ingredient), "Ni-moto" (a sake producing method) and others, they seem to have produced Nanto moro-haku with considerable effort and scrupulously refined techniques.
Japanese: まだ大規模な酒造器具も開発されておらず、台所用品に毛の生えた程度の器具しかなかったと思われるこの時代に、菩提酛、煮酛など高度な知識の集積にもとづいて、かなりの手間を掛け、精緻に洗練された技術で製造していたと思われる。
English: Even after soboshu passed its prime, some sake brewers inherited the brewing method of Nara temples, and these brewers continued to put this brand on the market of "kudarizake" (the sake transported from Kyoto & Osaka area down to Edo) also in the Edo period.
Japanese: 僧坊酒全盛の時代が終わってからも、奈良流の造り酒屋がその製法を引き継ぎ、江戸時代に入ってからもこのブランドで下り酒などの販路に乗せていた。
English: "Bodai-moto" is the "moto" (yeast mash), with which "Nanto moro-haku" (several kinds of "soboshu" [monk's sake] having the highest quality), especially the name-brand sake "Bodaisen," was made through fermentation at Shoryaku-ji Temple on Mt. Bodai in Nara.
Japanese: 菩提酛（ぼだいもと）は、平安時代中期から室町時代末期にかけて、もっとも上質で定評のある清酒であった南都諸白のとりわけ奈良菩提山（ぼだいせん）正暦寺（しょうりゃくじ）で産した銘酒『菩提泉（ぼだいせん）』を醸していた酛。
English: As times went by, temples other than Shoryaku-ji Temple began to use Bodai-moto for their own soboshu, and sake brewers that inherited the brewing method of soboshu from Nara temples did the same.
Japanese: 時代が下るにつれ、やがて正暦寺以外の寺の僧坊酒や、奈良流の造り酒屋の産する酒にも用いられた。
English: Bodai-moto was mentioned in some books, such as "Goshu-no-nikki," the oldest book on sake brewing techniques written in the early Muromachi period, and "Domoshuzoki," the best and the most detailed book on sake brewing techniques written in the early Edo period, and the descriptions show us how advanced the sake brewing techniques in those days were.
Japanese: 室町時代初期『御酒之日記』、江戸時代初期『童蒙酒造記』などにその名を残し、当時の日本酒の醸造技術の高さを物語っている。
English: Bodai-moto was also called "ikaki-moto," because it used "ikaki" (a bamboo sieve), which is like the bamboo (or plastic) colander today.
Japanese: 今日でいうザルの一種である笊籬（いかき）を使うことから「笊籬酛」とも呼ばれた。
English: The fermentation smells bad but proceeds quickly thanks to the high temperature, so it is said that moto can be made without issue even during summer.
Japanese: 猛烈な臭いを発するが、高温で発酵が早く進み、夏でも安全に酛が造れるという。
English: As "koji" (Aspergillus oryzae) is cultivated, the rice begins to taste sweet at first because of the saccharification of the starch, before developing a bitter and spicy taste, and this is when soe should be started.
Japanese: 麹造りによってデンプンが糖化して甘みを出し、味見を続けて、さらに渋みと辛味が加わったときに添をおこなう。
English: "Bodaisen" was a name-brand sake (Japanese rice wine) which had the reputation of having the highest quality and grade from the middle of the Heian period to the end of the Muromachi period.
Japanese: 菩提泉（ぼだいせん）とは、平安時代中期から室町時代末期にかけて、もっとも上質で高級であった日本酒とされる銘柄名。
English: Bodaisen was a kind of "soboshu" (monk's sake), brewed at Shoryaku-ji Temple on Mt. Bodai in Nara, using both the water of the Bodaisen-gawa River running through the temple precinct and "Bodai-moto" (the starter mash, or the sake brewing method using the mash), and it belonged to "Nanto moro-haku" (several kinds of soboshu having the highest quality).
Japanese: 奈良菩提山（ぼだいせん）正暦寺（しょうりゃくじ）で、境内を流れる菩提仙川の水と、菩提酛という酒母・製法を用いて造られた僧坊酒で、南都諸白に属する。
English: There is a theory that Bodaisen was the first sake to be brewed in Japan, and a stone monument inscribed as such stands in the precinct of Shoryaku-ji Temple.
Japanese: これを以て、日本で最初の日本酒とする説があり、正暦寺にはその由を刻んだ碑も立っている。
English: Bodaisen was in its prime in the early Muromachi period (in other words, the period of the Northern and Southern Courts), and after a while, from the Period of Warring States, it went into decline under the Japan rulers' policies to weaken the power of temples, but still, there were many sake brewers who would inherit the brewing method of Bodaisen from Nara temples.
Japanese: 室町時代初期、南北朝時代(日本)に最盛期を迎え、やがて戦国時代(日本)以降、寺院勢力のそぎ落としを狙う支配者たちの政策のもとに衰えていったが、この酒の味を引き継ごうと志す奈良流の造り酒屋は多かった。
English: "Ni-moto" was one of the producing methods of "Nanto moro-haku," the sake (Japanese rice wine) that had a reputation of having the highest quality and grade from the mid-Heian period to the end of the Muromachi period.
Japanese: 煮酛（にもと）は、平安時代中期から室町時代末期にかけて、もっとも上質で高級であった日本酒とされる南都諸白に用いられた製法の一つ。
English: By simmering the moto (the starter mash) in a pot, its volume increased, and undoubtedly simmering must have been performed within a very narrow temperature range because the yeast would have been killed if the temperature was too high.
Japanese: 酛を、釜に入れて煮ることによって酒母造りを行なうのだが、もちろん高熱で酵母が死んでしまわないように、ぎりぎりの温度で留めて行なわれたことに疑いを容れない。
English: Since there were no thermometers at that time, it is obvious that the temperature adjustment fully depended on the brewer's sense, and this suggests the method was a highly skilled technique which demanded a lot of experience.
Japanese: 温度計のない時代に、造り手の感覚だけでそれが調節されたことは明らかで、熟練を要した高度な技術であったことがうかがわれる。
English: Four seasons brewing is the brewing of Japanese sake (rice wine) throughout the year and not just in the cold of winter.
Japanese: 四季醸造（しきじょうぞう）は、冬の寒い時期だけでなく、一年を通じて日本酒を醸造すること。
English: In Japan from time immemorial through until the early part of the Edo period, with the exception of mid-summer, sake (rice wine) was brewed year-round as follows:
Japanese: 日本では、古来より江戸時代初期に至るまで、真夏の盛りを除いて一年を通じて以下のように酒を醸していた。
English: Although the season corresponds to the present-day end of August when the lingering summer heat is intense, there were such benefits as fermentation of lactic acid bacterium was easy because of that.
Japanese: 今でいえば八月下旬で、残暑厳しい折ではあるが、そのために乳酸菌の発酵が容易だったなどのメリットもあった。
English: Because the climate is comparatively warm, care needs to be taken with the steeping period of Japanese sake which becomes shorter day by day.
Japanese: 冬に比べて気候が暖かくなっているので、日本酒浸漬（しんせき）の時間も日を追って短くすることが留意された。
English: Also, after the rice must cools it is gently worked etc and various techniques are used to ensure that fermentation is not too rapid.
Japanese: また蒸米は冷ましきってから弱く仕掛けるなど、発酵が進みすぎないようにいろいろな工夫がなされた。
English: The bakufu put controls on brewing sake in place from time to time for reasons such as: the rice market, food supply situation and political turmoil etc.
Japanese: -幕府は、そのときどきの米相場や食糧事情、政争などの理由で酒造統制を行なった。
English: That is, when there was a need to tighten-up, there was a clamp-down and with the exception of winter sake, brewing was prohibited.
Japanese: すなわち引き締め策を要するときには寒酒以外を禁じるなどして酒造への規制を強めた。
English: On the other hand, when there was an oversupply of rice, rules were relaxed and, based on the 'Katte Zukuri no Rei' (Liberal Brewing Decree) etc, restrictions on four-season brewing were lifted.
Japanese: 逆に米が供給過剰になったりすると、規制緩和を行ない「勝手造りの令」などによって四季醸造を解禁した。
English: Whilst this happened time and again, shin-shu, ai-shu, kanmae-sake and haru-zake ended up not being produced because they depended on unpredictable provision of a brewing permit.
Japanese: それを繰り返しているあいだに生産許可の不安定な新酒、間酒、寒前酒、春酒は蔵元が造らなくなっていった。
English: Brewing during winter time is trying; fermentation proceeds slowly but generally, it is possible to produce good quality sake.
Japanese: -冬場は作業がつらく、発酵の進む早さもゆっくりではあるが、総じて良い酒ができる。
English: In time, with the emergence of competition regarding the quality of sake, the brewing of sake in seasons other than winter was not considered.
Japanese: やがて酒の品質競争が起こってくると、寒酒以外の季節の醸造はあまり省みられなくなった。
English: Thus the reemergence of four-season brewing techniques which had ceased for a time was actually a result of industrial technology from the 1920s.
Japanese: こうしていったん途絶してしまった四季醸造の技術がふたたび復活するのは、じつに昭和の工業技術によってであった。
English: For Japan's National Tax Agency guidelines regarding present day shin shu Japanese sake (rice wine), refer to the publication 'Japan's National Tax Agency shin-shu production quality standard arbitrary items for mention.'
Japanese: 現代の日本酒の新酒の国税庁によるガイドラインについては「日本酒国税庁の清酒の製法品質表示基準による任意記載事項」を参照。
English: For the standing of shin-shu amongst Japanese rice wine brewed across the four seasons in Edo period Japan, refer to the publication 'Four-Season Brewing.'
Japanese: 江戸時代の日本酒の四季醸造における新酒の位置づけについては「四季醸造」を参照。
English: Refer to the publication 'Azuchi Momoyama period Shin-shu' for the position of ancient shin-shu Japanese rice wine until mediaeval times.
Japanese: 中世末までの日本酒の新酒の古酒に対する位置づけについては「日本酒安土桃山時代」を参照。
English: Refer to publications about wine for 'nouveau' style wines.
Japanese: ワインにおけるヌーヴォー（nouveau）などの新酒についてはワインを参照。
English: The trade of sake brewers in Japan involves; making Japanese rice wine (sake) in warehouses and selling sake in retail outlets.
Japanese: 造り酒屋（つくりざかや）とは、蔵で日本酒を醸造し、店舗でそれを販売する職業。
English: Whilst they cannot be simply defined as liquor outlets, in general, liquor outlets were integrated merchants active in a range of sectors: the financial industry (acting as money lenders), logistics (forwarders), and communications etc.
Japanese: 単なる酒屋との定義の境界線が明確にあるわけではないが、一般に酒屋は、土倉（どそう）として金融業や、荷送りなどの流通業、通信業などさまざまな業種を扱う総合的な豪商だった。
English: They set up substantial premises in the centre of major towns and being powerful entities employed shop staff such as sales clerks and assistants and furthermore, they also maintained security guards etc.
Japanese: 都市の中心にしっかりとした店舗をかまえ、手代や丁稚などの店員のほか、用心棒なども養っていた大所帯である概念が強い。
English: On the other hand, the overall concept of sake brewers was to brew and sell sake and, the scale was most often not large however, at some stage the brewers began to work alone and apart from the centers of large towns, they also became numerous in rural towns and mountain villages.
Japanese: いっぽう造り酒屋は、純粋に酒を造りそれを売っていた所という概念で、規模も必ずしも大きくなく、ときには蔵人が一人で営んでいて、場所も都市の中だけでなく農村部や山間部にも多かった。
English: References to sake breweries being dotted along even rather deserted main roads can be found in travel journals of olden times.
Japanese: かなりさびれた街道沿いにも造り酒屋が点在していた様子が、昔の紀行文などからうかがえる。
English: Warehouses and shops were already owned but, for example, the Kanto region through to northern Japan was dotted with Goshu warehouses which were owned by entrepreneurs in distant places where brewery workers sent to the locales would be employed on a seasonal basis as required.
Japanese: 蔵や店舗は自前の所有であったが、たとえば関東地方から東北地方に点在した江州蔵（ごうしゅうぐら）のように、はるか遠方に住む経営者が資本を持ち、派遣された蔵人が必要に応じて土地の労働者を季節雇用して営んでいるところもある。
English: Brewers were at the mercy of the Edo bakufu (Japanese feudal government headed by a shogun) sake brewing regulations and the Meiji government's increased sake tax and, fell into decline, recovered and new entities emerged.
Japanese: 江戸幕府の酒造統制や明治政府の造酒税増税に翻弄され、衰滅したり、再生したり、新しいものが生まれたりした。
English: Following the end of the bubble economy, the renaissance of boutique regional brewers has barely managed to carry on to the present day.
Japanese: バブル経済以後の地酒復興期における零細な地方蔵のように、現在もその流れは細々と続いている。
English: Shin-shu (nouveau sake) brewed that year makes its debut, wine tastings take place and, sales of related products such as sake kasu (lees) and sake buns take place.
Japanese: その年に醸造した新酒のお披露目や利き酒、酒粕・酒饅頭を始めとする関連商品の販売などが行なわれる。
English: Also, close at hand regional specialties are used as appetizers and sold etc and, whilst marking a specific juncture for the sake brewer, it is an important event for a region.
Japanese: また周辺では地域の特産品を生かした肴が販売されるなど、造り酒屋にとって一つの区切りであると同時に、地域にとっても一大行事となっている。
English: In more recent times, they have come from a range of walks of life such as: politics, business and academia.
Japanese: 近代以降、政界、経済界、学界他あらゆる分野の第一線を担う人物を輩出してきた。
English: Sake brewing control is the restriction (control) and promotion (relaxation of the control) policy adopted by the Edo bakufu (Japanese feudal government headed by a shogun) in Japan for the sake brewing industry.
Japanese: 酒造統制（しゅぞうとうせい）とは、日本の江戸幕府が酒造業に対して加えた制限（規制）及び奨励（規制緩和）政策のこと。
English: Although concrete measures were different as the occasion demanded, the sake brewing restriction decrees were enforced 61 times and the sake brewing promotion decrees 6 times throughout the Edo period, which indicates basic direction was, as a whole, to impose restrictions.
Japanese: その具体的政策はときどきに応じて異なるが、江戸時代を通じて酒造制限令が61回、酒造奨励令が6回発せられ、全体的には規制をかけることが基調であった。
English: The examples of measures include 'establishment of the sakekabu' (an official certificate of sake brewing), 'prohibition of sake other than sake made in the winter,' 'Tenmei revision of the sakekabu system,' 'introduction of business taxes on the sakekabu,' 'restrictions on port entry of sake shipped from Kyoto and Osaka to Edo' and so on as the restriction decrees and 'Horeki katte-zukuri decree (the deregulation policy to promote sake brewing),' 'permission of sake brewed by the domains' and so on as promotion decrees.
Japanese: 政策内容を見ると、制限令としては「酒株の設定」「寒造り以外の禁」「酒株天明の酒株改め」「酒株運上金の導入の導入」「下り酒の江戸入津制限」などが、奨励令としては「酒株宝暦の勝手造り令」「藩造酒の許可」などがある。
English: Sake (rice wine) had an aspect of always competing against the food supply centering on rice because sake needed to use a large amount of rice.
Japanese: 日本酒近世は大量の米を使うために、米を中心とする食料の供給とつねに競合する一面を持っている。
English: At the times of famine due to poor harvests, no rice was available for sake brewing, while on the contrary, during times of excess of rice due to good harvests and the subsequent reduced price of rice, there were no such advantages as processing rice into sake.
Japanese: 不作で飢饉が続くときには酒造りへ回す米はないし、逆に豊作が続いて米が余り米価が下がり始めると酒に加工させておくほど好都合な使い道はない。
English: It is because this practice made it easier to store and to make Okidashi, or to transport to other domains, Kamigata (Kyoto and Osaka area) and Edo.
Japanese: その方が貯蔵にも便利であるし、他藩や上方や江戸表へ沖出し（おきだし）、すなわち移出するのも簡単だからである。
English: The bakufu controlled sake brewing based on the market price of rice and the food situation of the time, as current central banks control the economy by changing the official interest rate.
Japanese: だから、ちょうど現代の中央銀行が公定歩合を上げ下げして景気をコントロールしようとするのと同じで、そのときどきの米相場や食糧事情によって、幕府は酒造を統制したのであった。
English: The bakufu never entirely prohibited sake brewing because tax yields from sake breweries were an important revenue for the bakufu and the existence of sake was not to be ignored due to its adjustment function of the price of rice, and also in domains in northern Japan such as Tohoku and Hokuriku regions, sake was no luxury item whatsoever but an essential good to warm the inhabitants.
Japanese: しかし、幕府としても酒蔵からの税収は貴重な財源であり、米価の調節機構としても酒の存在は無にしてはならず、また東北や北陸の北国諸藩では酒はけっして贅沢品ではなく身体を温める必需品であったので、まったく酒造りを禁じてしまうということはなかった。
English: On the other hand, Sakaya (liquor stores) and sake breweries were confused by the ever-changing bakufu's sake brewing control on each occasion.
Japanese: 一方、そのたびに変転する幕府の酒造統制に、酒屋や造り酒屋は翻弄された。
English: On the merchant's part, many of stores foresaw the next possible measures by the bakufu to try not to be hindered in their business, for instance, they made a padded filing for the Sakekabu/Kokudaka (yield) of sake brewing preparing for a possibility that they were required to reduce their sake brewing Kokudaka.
Japanese: そこで商人の側としては、幕府の次なる政策を先読みして、たとえば酒株酒造石高を水増し申告しておき、減醸石高を言いつけられても商売にさしつかえないように図ったりした店も多かった。
English: The bakufu then tried to enhance the effectiveness of the decree by imposing rates rather than Kokudaka.
Japanese: すると幕府は、減醸を石高ではなく割合で言いつけることによって、法令の実効性を上げようとした。
English: On the Sakaya's part, they took every measure to get around the decree and as a result, the sake brewing control of the bakufu produced aspects of a vicious circle.
Japanese: となると酒屋側は、さらにその法の目をかいくぐる手立てを考え、幕府の酒造統制は結果として複雑なイタチごっこと化していった側面もある。
English: While the decrees of the bakufu at the time were today's national laws in Japan, there were many Hatto (law, ban) locally effective only in certain domains and regions in the Edo period as there are Jorei (ordinance) set forth by local governments today.
Japanese: 当時の幕府の法令は、今でいえば日本全国を対象とする法律であって、それに対し今の地方自治体が定める条例のように、江戸時代にも特定の藩や地域だけに認められた法度もたくさんあった。
English: Also regarding sake brewing, it was sometimes permitted as an exception even in the restriction period nationwide if it was for the purpose of industrial development in the domain, reconstruction of the economy or for planning to improve or expand the brewing industry based on the reasons accepted by the bakufu as in the Akita Domain and the Aizu Domain.
Japanese: 酒造りに関しても、たとえば秋田藩や会津藩のように、領内の産業育成であるとか、財政の建て直しであるとか、幕府も納得する理由のもとに醸造業の改善や拡大を企画するときには、たとえ全国的には酒造制限期であっても特例として許可されることがあった。
English: While sake was basically produced by the merchants throughout the Edo period in all fields of brewing methods, distribution and sales, local governments or domains, due to the above reasons, started to brew Jizake (local sake) called, in later ages for convenience, Hanzoshu (sake brewed by the domains) by preparing brewing plans, inviting at no small expenses of the domain's technical experts such as Sakashi (sake brewer) (almost the same meaning as Toji [sake brewer]) and Kojishi (a person in charge of the koji-manufacturing) from the advanced regions in sake brewing like Itami sake, Nada gogo (five districts in Nada), Nara style sake and so on and making local wealthy merchants maintain brewing facilities.
Japanese: 江戸時代を通じて、基本的に酒はその造り方、流通、販売に至るまで商人がプロデュースするものであったが、上記のような理由から藩という地方自治体が酒造りを立案し、伊丹酒や灘五郷や奈良流など当時の酒造先進地域より酒師（さかし-杜氏とほぼ同義）や麹師（こうじし）といった技術者を少なからぬ藩費で招聘し、土地の大商人に醸造設備などを整備させて始めた地酒のことを、後世から便宜上藩造酒（はんぞうしゅ）と呼ぶ。
English: It was the modern times of Japan when Tohoku and Hokuriku regions eventually earned the national reputation of their Jizake through the various trials and tribulations.
Japanese: 東北・北陸地方がさまざまな艱難辛苦を乗り越えて、ようやくその地方の地酒の名声を全国に知らしめるようになったのは、むしろ日本酒近代である。
English: In England, after the annexation of the Kingdom of Scotland in 1707, various repressive restrictions were imposed on distillation of whisky in Scotland.
Japanese: イギリスでは、スコットランド王国の合併(1707年)の後、スコットランドでのウイスキーの製造にさまざまな弾圧的な制限を課した。
English: The story of the people of the Highlands who stood against it forms a part of the history of Scotland and whisky.
Japanese: これに抵抗したハイランド地方の人々の物語は、スコットランドとウイスキーの歴史の一部を成している。
English: Furoshiki is a piece of cloth similar to a regular square shape for wrapping things for carrying or storing.
Japanese: 風呂敷（ふろしき）は物を包み持ち運んだり収納したりする為の正方形に近い形の布。
English: There are explanations why it came to be called Furoshiki, including one which indicates it came from the fact that, in the end of the Muromachi period, Daimyo (feudal lord), at the time of bathing, undressed on a Hiratsutsumi spread out and wrapped his clothes with it, or wiped his feet with it, but it is uncertain.
Japanese: それが風呂敷と呼ばれるようになったのは室町時代末期に大名が風呂に入る際に平包を広げその上で脱衣などして服を包んだ、あるいは足拭きにしたなどの説があるが明確ではない。
English: As a record of the term itself, the description on the distribution record of mementos of the Sunpu Tokugawa family is understood to be the first one.
Japanese: 言葉自体の記録としては、駿府徳川家形見分帳の記載が最初のものとされる。
English: It came into wide use regardless of being only a piece of cloth, because it could wrap up things with various shapes and sizes.
Japanese: 一枚の布ではあるが様々の形状、大きさのものを包むことができるため広く普及していった。
English: Furoshiki were made in various sizes and Sashiko (an old needlework technique) was used to increase strength.
Japanese: 風呂敷自体、様々な大きさのものが作られ強度を上げるため刺子を施すなどもされた。
English: After the Meiji period, as bags were imported from Western Europe, the use of Furoshiki was gradually reduced and it is rare to see it in town today.
Japanese: 明治時代以降、西欧から鞄類が入り風呂敷の利用は減っていき、現代、街中で見ることは希である。
English: In recent years however, while environmental protection is emphasized, some have proposed the use of Furoshiki instead of supermarket checkout bags (described in detail in contemporary reassessment).
Japanese: しかし近年、環境問題が取り上げられる中、袋に代わるものとして利用を提案する意見がある（今日的再評価にて詳述）。
English: Its origin as a piece of cloth to wrap up things is traced back as far as the Nara period and there remains one which was used to wrap up the costume for Bugaku (traditional Japanese court music accompanied by dancing) among the Shoso-in treasures.
Japanese: 物を包む布としての起源は奈良時代に遡ることができ、正倉院宝物の中に舞楽の衣装包みとして用いられたものが残っている。
English: In the Heian period, it was called 'Hiratsutsumi' (a wrapping cloth)'平裹'/'Hiratsutsumi' (a wrapping cloth)'平包' and pictures of the common people carrying wrapped clothes on their head were drawn (The character'裹' is different from '裏'(Ura)).
Japanese: 平安時代には「平裹」・「平包」（ひらつつみ）と呼ばれていて、庶民が衣類を包んで頭にのせて運んでいる様子が描かれている（「裹」は「裏」（うら）とは別字）。
English: On the other hand, it was the proper manner to take a bath wearing Byakue costumes rather than being naked because bathing was a serious occasion to purify one's body and soul at that time.
Japanese: 一方この時代、入浴することは心身を清めるための厳粛な行事であったため、裸ではなく白衣で入るのが作法であった。
English: For the above reason, they changed clothes on a piece of cloth spread out before and after taking a bath and the cloth was called 'Furoshiki,' which is, some say, the origin of the naming.
Japanese: そのため入浴前後に、広げた布の上で服を更衣したが、この布を「風呂敷」と呼んだのが呼称の起源という説がある。
English: It is thought, according to this theory, that in addition to usage as a sheet, usage as a wrapping cloth was gradually increased by the fact that they came to take back wet costumes wrapped up in Furoshiki.
Japanese: この説によると、濡れた風呂衣を風呂敷に包んで持ち帰ることなどによって敷布としての役割から包んで運ぶ用途が加わっていくようになったと考えられる。
English: Down to the Muromachi period, as a bath was like a steam room, materials such as 'straw mat,' 'wooden slats,' 'cloth,' and so on were spread out on the floor.
Japanese: 下って、室町時代の風呂は蒸し風呂のようなものであったため「莚」「すのこ」「布」などが床に敷かれていた。
English: It is on record that Yoshimitsu ASHIKAGA constructed a big bathroom and invited Daimyo and so on, who wrapped up their clothes taken off in a piece of cloth attached with their family crest to avoid mixing up their clothes with others and after taking a bath put on their Shozoku (costumes) on the cloth, and the sheet used on that occasion are understood to be the oldest record of both roles of 'Furoshiki' and 'Hiratsutsumi' having been played.
Japanese: 足利義満が大湯殿を建てた際、招かれた大名などが入浴する際に他者の衣服と間違えないよう家紋を付けた布に脱いだ衣服を包み、湯上りに際してこの布の上で装束を調えたという記録があり、この時用いられていた敷布が「風呂敷」と「平裹（平包）」の双方の役割を果たしていたものとしての最古の記録と考えられる。
English: In the early Edo period, sento, a business to provide bathtubs filled with warm water, started and around the Genroku era, sento became popular in the towns of Edo and Kamigata (Kyoto and Osaka area), where the common people went to sento carrying their clothes and items used for bathing wrapped up in 'Hiratsutsumi.'
Japanese: 江戸時代初頭、湯を張って入浴に供する商売：銭湯が誕生したが、元禄時代頃から江戸や上方の町では銭湯が盛んになり、庶民も衣類や入浴用具を「平裹（平包）」に包み持って銭湯に出かけている。
English: Derived from wrapping up in a piece of cloth to be spread out on the floor of Furo (bath), it came to be extensively called 'Furoshiki-tsutsumi' or 'Furoshiki' instead of 'Hiratsutsumi.'
Japanese: 風呂に敷く布で包むことから、「平裹（平包）」に代わって「風呂敷包み」や「風呂敷」と広く呼ばれるようになった。
English: The name of Furoshiki as a piece of cloth for wrapping was spread that way and is thought to have been dispersed nationwide over time by peddlers as 'wrapping cloth' rather than 'cloth spread out on the floor of Furo.'
Japanese: このようにして広まっていった包むための布としての風呂敷の呼称は、やがて「風呂で敷く布」から、「包む布」として行商人たちによって全国に広められていったと考えられる。
English: Many of the patterns used for 'Furoshiki' are typical- Japanese auspicious omen motifs derived from Kacho-fugetsu (beauties of nature, the traditional themes of natural beauty in Japanese aesthetics).
Japanese: 「風呂敷」に用いられる文様は、花鳥風月等を題材とする日本独特の吉祥文様が多い。
English: The 'arabesque pattern' (see the photograph on this page) which can be seen presently on cartoons and so on depicting a 'thief who shoulders stolen goods wrapped in arabesque-pattern Furoshiki,' is originally an auspicious omens motif and it should be kept in mind that the pattern has nothing to do with criminal offenses.
Japanese: 現代では漫画などで「泥棒が盗品を風呂敷に包んで背負う姿」などに描かれている「唐草模様」（当ページの写真参照）も元来吉祥文様であって、めでたいもののひとつであり、犯罪に関連するものでは全くなかったことに留意すべきである。
English: Around that time, a thief broke into a house empty-handed and first tried to find a large Furoshiki to wrap and carry stolen-goods.
Japanese: 当時泥棒は手ぶらで家屋に侵入し、まず盗んだ物を持ち運べる大判の風呂敷を探した。
English: The origins of the arabesque pattern can be traced back to ancient Egypt, from where it was brought into Japan through the Silk Road.
Japanese: 唐草文様は古代エジプトで生まれ、シルクロードを渡って日本にもたらされた。
English: Arabesque was considered to be a highly auspicious token for longevity, fertility, and family prosperity due to its endless rambling behavior.
Japanese: 唐草は四方八方に伸びて限りが無く延命長寿や子孫繁栄の印として大変縁起が良い物とされていた。
English: Around that time, bridal furniture and bedclothes (Futon) seem to have been wrapped in arabesque-pattern Furoshiki.
Japanese: 当時は婚礼道具や夜具地（布団）を唐草の風呂敷で包んでいたようである。