nntsuzu/KFTT huggingface dataset:
English: Kojic acid is a food additive which is approved for use as an existing additive, according to the revision of the Food Sanitation Law in 1995.
Japanese: 麹酸（コウジ酸／Kojicacid）は、平成7年の食品衛生法改正に伴う既存添加物として使用が認められている食品添加物である。
English: The acid is produced by Aspergillus oryzae (the genus Aspergillus or others), which is used for production of miso, soy sauce, and so on; it is an important substance which has an antibacterial effect and prevents the ingredients from rotting.
Japanese: この麹酸は味噌やしょう油等の製造に用いられる麹菌（Aspergillus属等）が生成する、抗菌作用を持ち原料の腐敗を防ぐ効果がある重要な物質である。
English: On the other hand, the carcinogenicity of miso and soy sauce became an issue when it was pointed out that kojic acid leads to the risk of liver cancer.
Japanese: ところが、その麹酸に肝臓癌などを誘発する危険性が指摘されるに至り、味噌や醤油の発がん性が問題になった。
English: However, kojic acid in food is resolved by microbes and enzymes upon maturing (the lack of salt allows mold to grow) and its amount in food is minute compared to its concentration in biological tests.
Japanese: しかし、食品中のコウジ酸は熟成中に微生物、酵素等によって分解されるし（塩分が不足するとカビが生える）動物試験での濃度に比して食品中の濃度はごく微量でしかない。
English: Because animal experiments show that miso prevents the incidence of cancer including lung cancer, and it is a traditional food which has been eaten for a long time; the toxicity of kojic acid is considered to have little effect.
Japanese: 味噌により、肝がんを含めがんの発生が抑制されるという動物試験結果があることや古くから摂取され続けてきた食物であることから、麹酸の毒性は問題にならないとされている。
English: Although only some representative and famous kinds of miso are listed above, miso are produced all over the country.
Japanese: 以上代表的なブランド的な味噌をあげたが、全国各地で味噌は作られているということを付記しておく。
English: Miso varies in flavor and color by region, making them a home-grown food.
Japanese: 味噌の風味・色は各地方でそれぞれ特徴があり、地方色の強い食材でもある。
English: There is a theory that 'fatty acid ethyl' produced by fermentation reduces the power of mutagen which causes cancer.
Japanese: 発酵によって作られる「脂肪酸エチル」が、癌を引き起こす変異原の力を抑制するという説がある。
English: Results of investigation show that people who often drink miso soup have low death rate from stomach cancer.
Japanese: 味噌汁を飲む回数が多い人は、胃がん死亡率が低くなるという調査結果がある。
English: However, you should be careful not to consume excessive amounts of salt because miso has a lot of it.
Japanese: もっとも、味噌には塩分が含まれている為、塩分の過剰摂取には気をつける必要がある。
English: Saida is a Japanese term used to refer to alcohol-free, transparent and colorless soda which tastes sweet and sour.
Japanese: サイダーとは、甘味と酸味で味付けされたノンアルコール、無色透明の炭酸飲料のこと。
English: It is basically the same as lemonade (a kind of soft drink), but the bottle shape is different and the carbonation is lighter.
Japanese: ラムネ(清涼飲料)と基本的に同じだが瓶の形状が異なり、炭酸はやや弱い。
English: Only people in Japan and the Republic of Korea call this soda saida (equivalent to cider), which originally means alcoholic drink made from apples (British English/cider, French/cidre).
Japanese: この炭酸飲料を「サイダー」と呼ぶのは日本と大韓民国だけの表現で、本来は「リンゴ酒」（英/サイダー、仏/シードル）のことである。
English: During the war, when English was prohibited because it was the enemy's language, it was called 'funshutsu sui' which means gushing water.
Japanese: なお戦時中は敵性語ということで「噴出水」（ふんしゅっすい）とよばれていた。
English: These days, because of the variety of beverages and the popularity of sugar-free drinks such as tea, the share of saida in the whole beverage market has decreased.
Japanese: 近年は飲料の多様化、茶など無糖飲料の人気が高まっていることからサイダーの飲料全体に占めるシェアは低下傾向にある。
English: Meanwhile, consumers who are not satisfied with the standardized taste of the saida produced by major manufacturers are beginning to reevaluate the saida made by small-scale makers left in the local area.
Japanese: その一方で、画一化した大手メーカーの味に飽き足らなくなった消費者が地方に残った小規模メーカーのサイダーを見直し始めている。
English: The category is in contrast with Oriental dishes such as Japanese dishes and Chinese dishes.
Japanese: 日本料理や中華料理をはじめとした東洋の料理に対置させられるカテゴリーである。
English: For elderly people, the term Western dishes conjures up an image of French full-course dinner, because French cuisine was introduced to Japan between the Meiji period and the Showa period.
Japanese: 特に西洋料理と呼ぶ場合は、日本では明治から昭和にかけてフランス料理の紹介が先行した事情から、年輩者を中心にフランス料理のフルコースの料理がイメージされる場合が多い。
English: In many cases, the term Western dishes is collectively used to refer to the cooking style brought from the European countries.
Japanese: そして西洋料理の多くはヨーロッパに存在する国から伝わった料理のことをひとまとめに総称することが多い。
English: Dishes of those countries located on the borders of Asia and Europe such as Greek dishes and Caucasian dishes are hard to distinguish from Oriental dishes of the neighboring areas - Turkish dishes, for example.
Japanese: ギリシア料理やカフカースの料理など、アジアとヨーロッパの境界に位置する国の料理は、隣接する地域の東洋料理（トルコ料理など）との区別が困難である。
English: Curry and rice introduced from India via the UK is supposed to be a typical Western dish, but it is difficult to define so.
Japanese: またインドからイギリスを経由して伝わったカレーライスなどは代表的な洋食の一つに位置付けられているが、西洋料理とは言い難い。
English: Hamburgers which are light foods are not included in the Western dishes.
Japanese: なお、軽食であるハンバーガーを指して西洋料理と言うことはあまりない。
English: Specifically, Udon noodles refer to the wheat-flour noodles with some thickness and width, or the dishes cooked by including the noodles.
Japanese: このうち小麦粉を原料とし、ある程度の太さ、幅を持った麺、または、この麺を調理した料理である。
English: The boiled noodles are served in an Udon-bowl filled with 'soup broth' (such soup broth is especially called 'Udontsuyu' in Japanese, and this type of dish is called Kake-Udon).
Japanese: 茹であげた麺は、「うどんつゆ」を張ったうどん鉢に入れて供される（かけうどん）。
English: In western Japan, soup broth is mainly made from broth prepared by using Konbu (a kind of kelp used for broth) and boiled-dried fish, which is seasoned with light-colored soy sauce.
Japanese: うどんつゆは、西日本では昆布と煮干で取った出汁を淡口醤油で調味したもの、
English: On the other hand, in eastern Japan, soup broth is mainly made from broth prepared by Konbu and dried bonito, which is seasoned with dark-colored soy sauce.
Japanese: 東日本では昆布と鰹節の出汁を濃口醤油で調味したものが用いられることが多い。
English: Regarding Udon noodles as simple everyday dishes, substitutes for boiled rice, and foods of 'hare and ke' (unusual events and daily events) served at festive events, Japanese people nationwide have eaten them from ancient times.
Japanese: 手軽な庶民食、米食の代用食として、また祝い事に際して振る舞われる「ハレとケ」の食物として、古くから日本全国で食べられてきた。
English: As for dried noodles, "Quality Labeling Standard for instant noodles" of Japan Agricultural Standards (JAS) stipulates that if machine was used during the manufacturing process; well kneaded dough made by mixing wheat-flour with salt and water is cut long and thin like tape, and then dried, the resulting noodles are classified into "Kikaimen" (noodles made by machine).
Japanese: 乾麺については、日本農林規格（JAS）の『乾めん類品質表示基準』にて、小麦粉に食塩と水を混ぜてよく練った生地を帯状に細く切って乾燥させる製法で機械にて製造しているものは機械麺に分類している。
English: Meanwhile, molded noodles from 1.3mm to less than 1.7mm in diameter are classified into 'Hiyamugi' (wheat noodles cooled on ice), which are also sold by using the trade name of 'Hoso-Udon' (thin udon noodles).
Japanese: また、長径1.3mm以上～1.7mm未満に成形したものは「ひやむぎ」の基準でもあるが、それを満たしている場合「細うどん」とも表示可能である。
English: "Tenobe-Udon" (hand-stretched udon noodles) is made by the following process: Well-kneaded dough, made by mixing flour with salt and water, is twisted and stretched after applying starch, cooking oil or flour, and then dried and matured.
Japanese: 手延べうどんについては、小麦粉に食塩と水を混ぜてよく練った生地に、でん粉や食用油又は小麦粉を塗付して、よりをかけながら引き伸ばして乾燥、熟成させる製法を用いる。
English: Furthermore, "Tenobe-Udon" is requested to fulfill particulars stated in "Japanese Agricultural Standards for dried noodle stretched by hands."
Japanese: さらに、『手延べ干しめんの日本農林規格』の詳細を満たしているものが該当する。
English: "Fair Competition Codes concerning labeling on fresh noodles" stipulates, "In this code, regardless of trade names such as Hiramen (thin noodles), Hiyamugi, Somen (fine white noodles), 'Udon noodles' refers to either type of noodles, noodles made from well-kneaded flour mixed with water, or processed noodles."
Japanese: 『生めん類の表示に関する公正競争規約』にて、『この規約で「うどん」とはひらめん、ひやむぎ、そうめんその他名称のいかんを問わず小麦粉に水を加え練り上げた後製麺したもの、又は製麺した後加工したものをいう』となっている。
English: 'Hiyamugi' and 'Somen' are classified into Udon noodles in the codes, and therefore in the narrow sense, it can be explained as 'only Udon noodles having the categories of fresh noodles and boiled noodles.'
Japanese: この規約上「ひやむぎ」や「そうめん」はうどんに分類されており、狭義では「生麺・茹で麺タイプはうどんのみ存在する」とも解釈できる。
English: However, the codes also stipulate in a separate paragraph, "other trade names are applicable so as to prevent general consumers from misidentifying," which enables manufacturers to use other trade names such as 'Hiyamugi' and 'Somen.'
Japanese: しかし別項にて『一般消費者に誤認されない名称に替えることができる』となっている為、それにより「ひやむぎ」や「そうめん」の名を使用することも認められている。
English: In the past, 'Hoso-Udon' (literally, thin Udon noodles) and 'Hiyamugi,' both of which are thin noodles, were clearly distinguished by the differences in the manufacturing process (whether the dough is stretched by a rolling pin or machine before cutting, whether the dough is molded into cylindrical shape before stretching, and others), as well as by the social notion.
Japanese: かつては製法の違い（麺棒や機械で生地を伸ばしてから切るか、細く丸めた生地を引いて伸ばすか等）、社会通念上も、細い麺の「細うどん」と「ひやむぎ」は明確に区別されていた。
English: However, at present, the nominal distinction between 'Udon noodles' (Hoso-Udon) and 'Hiyamugi' has partly become vague, because such distinction is entrusted to the traders concerned as far as they observe the standard and codes.
Japanese: 現在では「うどん（細うどん）」と「ひやむぎ」の名前の区別は基準・規約に沿った上で取り扱う業者に委ねられているため、乾麺・生麺等において曖昧となっている部分がある。
English: In "Shinsenjikyo" (Chinese-Japanese character dictionary) completed in the Heian period, Sakubei (sweets originating in China), one of 14 sorts of Kabei (sweets made with rice-flour) that was introduced from China to Japan by Japanese envoys to Tang Dynasty China in the Nara period, was called 'Muginawa.'
Japanese: 奈良時代に遣唐使によって中国から渡来した菓餅14種の中にある索餅（さくべい）が、平安時代に完成した『新撰字鏡』では「牟義縄（むぎなわ）」と呼ばれて、
English: In the Kamakura period, Zen priests like Shoichi Kokushi, who went to the Sung dynasty, introduced thin noodles made from wheat-flour to Japan via Hakata, which was the origin of 'Kirimugi' (wheat cut noodles).
Japanese: やがて鎌倉時代になると、聖一国師など入宋した禅僧らが小麦粉で作る素麺を博多経由で日本に持ち帰って「切麦（きりむぎ）」が誕生した。
English: There is a description in 'Sekiso Orai' (Basic encyclopedia) written by Kanera (aka. Kaneyoshi) ICHIJO during the Muromachi period, 'Somen is steamed hot, while Kirimugi is washed in coldwater,' which strongly supports the theory that Kirimugi is the predecessor of Udon noodles.
Japanese: 室町時代には一条兼良の著書「尺素往来」に、「索麺は熱蒸し、截麦は冷濯い」という記述があり、截麦（切麦）がうどんの前身と考える説が最も有力とされる。
English: There is also a theory that Udon noodles originated in 'Konton' a kind of sweet dumpling introduced from China by Japanese envoys to the Tang Dynasty during the Nara period.
Japanese: 奈良時代に遣唐使によって中国から渡来した小麦粉の餡入りの団子菓子「混飩（こんとん）」に起源を求める説もある。
English: Moreover, there is a legend that Kobo Daishi (a posthumous title of the priest Kukai) introduced Udon noodles from Tang Dynasty to the Shikoku region, which later became Sanuki Udon (Udon noodles of Kagawa Prefecture).
Japanese: 平安時代に弘法大師が唐から饂飩を四国に伝えて讃岐うどんが誕生したという伝説もある。
English: Nurumugi,' which indicates heated Kirimugi, and 'Hiyamugi,' which indicates chilled Kirimugi, were both referred to as Udon.
Japanese: 切麦を暖かくして食べる「温麦」と冷やして食べる「冷麦」は総じてうどんと呼ばれた。
English: According to 'Udon-no-rekishi' (The History of Udon noodles) written by Masaru AOKI, the Chinese equivalent for Won-on (Chinese dumpling) is written as '餛飩' (pronounced 'Konton') in Chinese characters, which is also written as '餫飩' (pronounced 'Unton' or 'Konton').
Japanese: 青木正児の「饂飩の歴史」によれば、ワンタンに相当する中国語は「餛飩」（コントン）と書き、またこれを「餫飩」（ウントン、コントン）とも書く。
English: The Chinese characters '餫飩' were later replaced by '温飩' with the same pronunciation 'Unton,' which is believed to be the origin of '饂飩' (pronounced 'Udon').
Japanese: これが同じ読み方の「温飩」（ウントン）という表記になり、これが「饂飩」（ウドン）となったという。
English: Ayao OKUMURA said that Udon noodles are the Japanese original noodles evolved from Kirimugi (today's Hiyamugi) introduced from China.
Japanese: 奥村彪生によれば、うどんは中国から渡来した切り麦（今の冷や麦）が日本で独自に進化したものであるという。
English: He also said that Chinese never ate heated Udon noodles with dipping broth.
Japanese: 奥村によれば、麵を加熱して付け汁で食する（うどんの）食べ方は中国には無い。
English: He added that 'Konton' appearing in literature during the Heian period referred to a flour-made bun containing ground meat, not Udon noodles.
Japanese: 日本の平安時代の文献にあるコントンは肉のあんを小麦の皮で包んだもので、うどんとは別である。
English: Udon noodles first appeared in literature during the period of the Northern and Southern Courts (Japan) by the name of 'Utom,' he also said.
Japanese: うどんを表現する表記の文献初出は南北朝時代の「ウトム」であるという。
English: Furthermore, a Soba shop 'Sunaba' started business in Osaka in 1584, which resulted in the development of the Soba culture in western Japan.
Japanese: 大坂（現在の大阪）では天正12年に「砂場」が開業し西日本で発達した。
English: Especially in the early Edo period, Soba was generally eaten as Soba-dumplings (Sobagaki), because Soba-noodles (Sobakiri) had not become popular yet.
Japanese: 特に江戸前期にはまだ麺類としてのそば（そば切り）が一般に普及しておらず、蕎麦がきとして食べられていた。
English: (However, there is a description of 'Mr. KANENAGA donating Sobakiri' on the list of donations for cerebrating the completion of restoration work of a building in early 1574, which suggests that Sobagaki was cut in thin noodle-shape at that time.)
Japanese: （記録としては蕎麦がきの様なものが麺状に切られたのが「1574年（天正2年）初めの建物修復工事完成に際しての寄進物一覧の中に「振舞ソハキリ金永」というくだりが確認できる）
English: However, Udon noodles lost its position as the leading noodles by making room for Soba for the following reasons: (1) Soba became popular noodles later, (2) Soba and Soba shops created a unique culture, (3) people willingly ate Soba for fear of contracting beriberi, and so on.
Japanese: しかし、のちに麺類としてのそばが普及したこと、またそばとそば屋が独自の文化を育む母体となっていったこと、脚気防止のためにそばが好まれたことなどにより、うどんは江戸における麺類の主流としての地位をそばに取って代わられる。
English: Meanwhile, in the Kinki region such as Osaka, Kyoto, Udon noodles boast unchanged popularity with men and women of all ages, regarded as the leading noodles.
Japanese: 大阪、京都を初めとする近畿圏内ではうどんは麺類の主役として、今も老若問わず根強い人気を誇る。
English: This is because the Kinki region satisfied ideal conditions for producing delicious Udon noodles as follows: (1) lots of areas in this region such as Harima and Kawachi have produced high quality wheat since the period earlier than the modern age, (2) in contrast to the Kanto region where hard water was mainly supplied because of volcanic ash soil peculiar to the loamy layer of the Kanto district, the ground water pumped up in the Kinki region was soft water enjoying good compatibility with Konbu.
Japanese: これは近世以前より近辺には播磨や河内など良質のコムギ産地が多かったこと、関東ローム層による火山灰土の影響で硬水が主となる関東地方とは異なり、近畿地方から採れる地下水は軟水であったためコンブとの相性が良かったことなど、美味しいうどんを作るのに最適な条件であったことが挙げられる。
English: As a result, elastic and soft noodles were preferred, because such noodles easily absorb broth.
Japanese: うどん玉はだしを吸いやすいように、しなやかで柔らかい麺が好まれるようになった。
English: Noodles in the Kansai region are often criticized for inelasticity (especially, it is conspicuously compared with Sanuki Udon), but they have the above-mentioned cultural background.
Japanese: 腰がないといわれる（とりわけ、讃岐うどんと比較して）のは、このような文化的な背景があるためである。
English: At present, both in the Tokyo area and in the Kinki region, Udon noodles are served in long-established Udon shops and their branch shops.
Japanese: 現在、東京周辺、近畿ともにうどんの専門店は従来の店とチェーン店がある。
English: There are lots of shops named 'Soba-ya' (Soba shop) nationwide where both Udon noodles and Soba are listed on the menu, however in the Kinki region, such shops are named 'Udon-ya' (Udon noodles shop) because customers order Udon noodles more frequently than Soba.
Japanese: また日本全国にうどんとそばの両方を供する「そば屋」と称する店が多いが、近畿ではうどんを注文する客のほうが多いため「うどん屋」と呼ぶことが多い。
English: However, even in the Kanto region, there are some exceptional areas including the Tama area of Tokyo, namely Musashino area (Kodaira City, Higashimurayama City, etc.), the western and northern parts of Saitama Prefecture, Gunma Prefecture, where not a few shops put emphasis on Udon noodles rather than Soba.
Japanese: 関東地方でも東京都多摩地区、即ち武蔵野（小平市、東村山市など）、埼玉県西部及び北部、群馬県などでは、そばよりもうどんを中心としている店が珍しくない。
English: Actually, a rank list of regions with a large production of Udon noodles in fiscal 2004 shows that Kagawa Prefecture known for Sanuki Udon won first prize followed by Saitama Prefecture.
Japanese: 実際、平成16年度のうどんの生産量でも1位は讃岐うどんで知られる香川県だが、2位は埼玉県であった。
English: These areas have boasted extensive cultivation of wheat by introducing the two-crop system, and therefore Udon noodles have been recognized as a daily meal.
Japanese: これらの地域では二毛作によるコムギ栽培が盛んで、うどんは日常的な食事だったのである。
English: According to the Kagawa Prefecture Agricultural Administration and Fisheries Department, it observed the Sanuki Udon boom four times during the period from the latter half of the twentieth century to the beginning of the twenty-first century.
Japanese: 香川県農政水産部の見解によれば、20世紀後半から21世紀初頭にかけて4回の讃岐うどんブームが起きている。
English: Moreover, branch shops serving Sanuki Udon-styled Udon noodles successively started business after the first opening in the national capital region in 2002.
Japanese: また、讃岐うどん風のうどんを供するチェーン店が2002年に首都圏に開店したのを皮切りに日本各地で次々とオープンした。
English: There are many shops serving only Udon noodles in Kagawa Prefecture, while there are very few shops serving both Soba and Udon noodles.
Japanese: 香川ではうどんの専門店が多く、そばとうどん両方を供している店は少ない。
English: As people in western Japan are fond of eating Udon noodles with Inarizushi (fried tofu stuffed with vinegared rice), most Udon shops in the region provide Inarizushi.
Japanese: 西日本方面の人々は、うどんと稲荷寿司をセットにして食べることを好み、ほとんどのうどん屋にいなり寿司が売られている。
English: Even stand-up-eating Udon shops commonly provide a small plate of two small Inarizushi.
Japanese: 立ち食いうどん店でさえ小さないなり寿司を二つずつ載せた小皿を用意しているのが普通である。
English: Furthermore, in the Kinki region, many shops serve Udon noodles with Kayaku-gohan, mixed rice (boiled rice is served when customers ordered Curry Udon [Udon noodles with curry soup]) by applying the name of Udon Teishoku (set meal) to such a dish.
Japanese: さらに近畿では、うどんとかやくご飯（但し、うどんがカレーうどんである場合は白飯を用いる）をセットにしたものをうどん定食と称して出している店も多い。
English: White scallion is preferably used in the Kanto region, while long green onions, wakegi (species of scallion), etc. are used in the Kinki region.
Japanese: 関東では白ネギが、近畿では青ネギ、ワケギなどが好んで使われる傾向にある。
English: While pepper had been used as a spice for Udon noodles until the middle of the Edo period, powdery red pepper (cayenne pepper powder and shichimi togarashi [a mixture of red cayenne pepper and other aromatic spices]) has become the most popular spice since the early modern age.
Japanese: うどん用の香辛料として江戸時代中期まではコショウが用いられたが、近世以降現代までもっとも一般的なのは、粉末状の赤唐辛子（一味唐辛子や七味唐辛子）である。
English: In the Kanto region, a basic sauce called "Kaeshi" is inevitably used for soup broth, made by heating up dark-colored soy sauce while applying Mirin (sweet cooking rice wine) and sugar (some restaurants use 'Nama-Kaeshi' [literally, raw Kaeshi], unheated basic sauce).
Japanese: 関東では濃口醤油を加熱しながらみりんや砂糖を加えてつくるかえしと呼ばれる下地を用いる（加熱しない「生がえし」を用いる場合もある）。
English: Soup broth in the Kanto region is cooked by diluting this Kaeshi with broth made mainly from Konbu and dried bonito.
Japanese: このかえしを基本に、コンブ、鰹節を基本とした出汁で割って作っている。
English: Moreover, traditional Udon noodles served in all Kanto except for the central part of Tokyo, mostly use soup broth made from boiled-dried fish and dried Shiitake Mushrooms, seasoned by soy sauce or miso (fermented soybean paste).
Japanese: また東京の中心部にはないが、関東全域の伝統的なうどんでは煮干、干椎茸を用いた出汁で醤油ないし味噌で味付けしたものが多い。
English: Before the appearance of soy sauce-made Kaeshi, soup broth called "Taremiso" was used to eat Udon noodles in the Muromachi period when people had already been eating Udon noodles.
Japanese: 醤油を使ったかえしが登場する以前、うどんがすでに存在した室町時代にたれみそと呼ばれるものが存在した。
English: Taremiso was made as follows: miso is boiled down with water, and then put into a sack made of cloth and hung down.
Japanese: そのたれみそはみそに水を加えて煮詰め、布袋に入れて吊るし垂らして作っていたものである。
English: There were two kinds of soup broth made from Taremiso, one was called "Nama-tare" (literally, raw soup broth) made from unheated Taremiso, and the other was called "Ninuki" (literally, simmered soup broth) made by simmering the "Nama-tare" with shavings of dried bonito (refer to the sentence of "Mentsuyu" for the history of soup broth).
Japanese: 種類としてはたれみそをそのまま火を入れずに作る生たれと生たれに削った鰹節を入れて煮詰めて作る煮貫（にぬき）の2種類あった（つゆの歴史についてはめんつゆの項目を参照）。
English: An increasing number of Udon shops in the Tokyo area these days may exert influence on some shops, because they provide two types of soup broth, 'Kanto type' and 'Kansai type.'
Japanese: 近年では、東京方面でもうどん専門店が増えた影響からか、一部には「関東風」と「関西風」の2種類のつゆを選べる店舗も出てきた。
English: As a special case, a stand-up-eating Udon noodles shop established on the platform of Hiratsuka Station, Kanagawa Prefecture uses only light-taste soup broth resembling the so-called 'Kansai type.'
Japanese: 特異な例として神奈川県平塚駅ホームのスタンドではいわゆる「関西風」に近い薄口のみ使用している。
English: In a TV program broadcasted on October 28, 2001 "Tokoro san no Megaten" (theme: Mystery of bland taste of Udon noodles served in Osaka), the amount of soy sauce and salt involved in soup broth were studied by comparing the Udon noodles cooked by Udon noodle shops in the Kansai region (Osaka) and those in the Kanto region (Tokyo).
Japanese: 塩分濃度については、2001年10月28日放送『所さんの目がテン!』（テーマ：大阪うどんうす味の謎）にて、関西（大阪）と関東（東京）にある店のうどんつゆの醤油使用量と塩分濃度を調査した。
English: The study showed that soup broth in the Kanto region used four times or more soy sauce than used in the Kansai region, and the former used twice or more salt than the latter.
Japanese: 醤油の使用量が関東は関西に対し4倍以上あり、塩分濃度は関東が関西の2倍以上高いという結果が出ていた。
English: There are various theories about where the boundary is between areas using Kanto type soup broth and those using Kansai type soup broth, such as a Maibara City, Shiga Prefecture theory, Sekigahara-cho (a town situated on the boundary between Shiga Prefecture and Gifu Prefecture) theory, an Oi-gawa River (people in the Edo period found difficulty in wading across Oi-gawa River) theory, and so on.
Japanese: つゆの関東風と関西風との境界線は諸説存在し、滋賀県の米原市説、滋賀県・岐阜県境の関ヶ原町説、大井の渡しによって分断されていた大井川説、、などの意見がある。
English: Some TV programs conducted studies in the past about the boundary between areas that use Kanto type soup broth and those that use Kansai type soup broth at Soba and Udon noodles shops in the station precincts of the Tokaido Shinkansen and JR Tokaido Main Line and surrounding areas.
Japanese: 東海道新幹線、JR東海道本線の駅構内のそば・うどん屋やその周辺地域の出汁（つゆ）の関東風・関西風の境界線についての調査は、過去にいくつかのテレビ番組で行われている。
English: A TV program "Kurabete mireba" (broadcast by Japan Broadcasting Corporation, the day is uncertain) reported that noodle shops serving Kanto type soup broth and those serving Kansai type soup broth overlap in Aichi and Gifu prefectures.
Japanese: 『くらべてみれば』（日本放送協会、放送日不明）では、愛知・岐阜県内で出汁の種類が混在していた。
English: It also reported that some Udon noodle shops in Gamagori City asked customers about the kind of soup broth they like when taking orders.
Japanese: 蒲郡の街中のうどん屋では注文時に出汁の種類を聞いてくる店もあるという結果であった。
English: According to an hour 'Mezamashi chosatai' in a TV program "Mezamashi terebi" broadcast April 25, 2002, the boundary between the Kanto type soup broth and the Kansai type soup broth was reportedly in the vicinity of Sekigahara.
Japanese: 2002年4月25日放送『めざましテレビ』内「めざまし調査隊」コーナーでは、関東風・関西風つゆの境界線は関ヶ原近傍となっていた。
English: The thickness of soup broth served in the Udon noodle shop at each station along the Tokaido Shinkansen railroad was studied in a TV program "Tamori Club, sayonara the twentieth century special" (a ninety minute long special version, broadcast by TV Asahi) broadcast on December 22, 2000.
Japanese: 2000年12月22日放送『タモリ倶楽部さよなら20世紀SPECIAL』（テレビ朝日、90分拡大SP）、東海道新幹線各駅のうどんだしの濃さを調査する企画があった。
English: Particularly, the thickness gradually increased when reporters heading west for Toyohashi Station from Odawara Station (stations in this section served the thickest soup broth among all).
Japanese: 特に小田原駅から豊橋駅までむしろ濃くなっていった（この区間が一番濃いだしであった）。
English: A TV program broadcast on October 28, 2001, "Tokoro san no Megaten" (theme: Mystery of bland tasting Udon served in Osaka) made a trip to solve the mystery of color change of soup broth served by the Udon noodle shops at each station along the Tokaido Shinkansen railroad.
Japanese: 2001年10月28日放送『所さんの目がテン!』（テーマ：大阪うどんうす味の謎）では東海道新幹線各駅のうどんつゆの色の変化を解き明かす旅が行われた。
English: Based on these reports, as for Udon noodles shops relating to the railway, it is conceivable that those ranging from Tokyo to Sekigahara, namely shops in Nagoya Station, Gifu Station, Ogaki Station and other stations spreading to the east, use Kanto-type, dark-colored soy sauce, while those ranging west from Maibara Station, namely shops in the Osaka side, use Kansai-type, light-colored soy sauce.
Japanese: これらの事から、鉄道交通関連の店舗において関ヶ原より東京側の名古屋駅、岐阜駅、大垣駅の各駅付近以東では関東風の醤油醤油の種類と特徴など、関ヶ原を越えた米原駅より大阪側は醤油醤油の種類と特徴などを使用していると考えられる。