nntsuzu/KFTT huggingface dataset:
English: Generally, katsu-curry is sometimes cited as a very hearty dish and also as a typical example of high-calorie food.
Japanese: 一般に非常にボリュームがあり、カロリーの高い食べ物の代表例として挙げられることがある。
English: It is often the case that those served in restaurants contain a lot of rice and a plate of katsu-curry may have over 1,000 kilo-calories.
Japanese: 飲食店で出されるものはライスの量も多く、ひと皿で1000kcal以上であることも少なくない。
English: Although the curry and rice has become widely established in Japan since its arrival from India via the United Kingdom, recently a new food culture has developed, in which the curry and rice is served with other dishes such as various fried food; this culture is uncommon in other countries and is unique to Japan.
Japanese: インドからイギリスを経由して日本で広く定着したカレーライスであるが、最近ではカレーライスに様々なフライ(料理)等の別の料理を載せて供するという、他国ではあまり見られない日本独自の食文化としての発展が見られる。
English: In addition to those with pork cutlet placed on top, other variations include those with chicken cutlet, beef cutlet, fried shrimp and fish, croquette, and karaage (deep-fried chicken, potatoes, etc) placed on top.
Japanese: 豚カツを乗せるものの他、応用としてチキンカツ、牛カツ（ビフカツ）、エビや魚などのフライ、コロッケ、唐揚げなどを乗せたものもある。
English: Since beef cutlet curry is not popular in places other than the Kansai region, beef cutlet has become a sort of local cuisine served in some restaurants in Osaka.
Japanese: ビーフカツは関西地方以外では一般的でないため、ビーフカツカレーも大阪の一部の店などで出される地方料理のようになっている。
English: Also, other applications include katsu-curry udon (Japanese wheat noodle) in which the base (rice) is replaced by udon.
Japanese: また、別の応用では、台（米飯）をうどんに変えたカツカレーうどんもある。
English: Katsu-curry udon is served in places such as "Tokumasa" in Osaka, a chain restaurant for curry udon (thick Japanese wheat noodles with curry soup).
Japanese: カレーうどんのチェーン店である大阪の「得正」などでカツカレーうどんが供されている。
English: Also, some katsudon (pork cutlet on rice) restaurants have "curry katsudon" on the menu, in which the egg soup for binding the cutlet in katsudon is replaced by curry sauce.
Japanese: また、カツ丼専門店では、カツ丼を綴じる玉子をカレーソースに置き換えた「カレーカツ丼」がある。
English: It is not called "katsu-curry don" because the main part of this dish is the cutlet unlike katsu-curry.
Japanese: 「カツカレー丼」ではないのは、カツカレーと異なり、主体がカツだからである。
English: It is said to have been originated by Shigeru CHIBA, who played for a team of the Nippon Professional Baseball called Yomiuri Giants and was a regular customer at "Grill Swiss", a western-style restaurant in Ginza 3-chome in Tokyo; he used to order tonkatsu and curry and rice separately, however one day asked: "Bring curry and rice with tonkatsu placed on top."
Japanese: 起源は、東京の銀座三丁目にある洋食店「グリルスイス」にて、常連客で当時日本プロ野球機構・読売ジャイアンツの選手であった千葉茂が食事をした際、それまではとんかつとカレーライスを別々に頼んでいたが、ある時、『とんかつをカレーライスの上に乗せて持って来てくれ』と注文した。
English: A widely-accepted theory has it that the owner of the restaurant who observed the scene took a hint from the order and came up with a menu called "Chiba Katsu," which became to spread throughout Japan.
Japanese: それを見た店の主人がヒントを得てメニューを発案し「チバカツ」と呼ばれたものが全国にひろまったとする説が有力。
English: There is another theory according to which the origin of katsu-curry was a dish called "Kawakin-don" having been served since the Taisho period by 'Kawakin,' a street stall for tonkatsu in Asakusa, Tokyo.
Japanese: また同じく東京の浅草にあった屋台のとんかつ屋「河金」で、大正時代より「河金丼」の名で提供されていたものを元祖とする説もある。
English: Since the origin place is said to be Tokyo, many of the curry and rice restaurants in the national capital region hold katsu-curry as their advertising menu, which is also the most popular dish in the menu.
Japanese: 東京が発祥といわれることから、首都圏のカレーライス店では、カツカレーが看板メニュー、なおかつ一番の人気メニューとなっている店が多い。
English: Gekidan Hitori, a popular comedian, once called himself "katsu-curry" at the beginning of his talent activities before he began to use his current name, but it lasted only for two weeks due to a strong oppsition from the people in his office.
Japanese: お笑いタレントの劇団ひとりは現在の芸名の前にカツカレーの名で活動していたが、事務所の人間の反対を受け、2週間のみの活動となった。
English: Kobucha (Konbucha) is a beverage prepared by pouring hot water onto thinly sliced/powdered dry konbu (kelp).
Japanese: 昆布茶（こぶちゃ・こんぶちゃ）は、コンブを乾燥させ細かく刻んだり粉末状にしたものに湯をそそいで飲む飲料。
English: Kobucha with slight salty taste, Kobucha with small rice biscuits mixed in, and Kobucha with high-quality green tea added are also available.
Japanese: 軽く塩味をつけたものや、あられを配合したもの、玉露を加えたものもある。
English: Other than as a beverage, it is sometimes used instead of salt or soybean sauce as a seasoning for the purpose of salt reduction.
Japanese: 飲料としてだけではなく、減塩のために塩や醤油がわりの調味料として用いられる場合もある。
English: Kobucha with dried bainiku (plum pulp) mixed is called umekobucha.
Japanese: また乾燥させた梅肉を配合したものは梅昆布茶（うめこぶちゃ）と呼ばれる。
English: Although powdered Kobucha whose main ingredient is umami-chomiryo (good taste seasoning) is popular at present, square Kobucha of two centimeters is increasingly popular combined with the good taste of konbu soup stock.
Japanese: 現在はうま味調味料が主体の粉末昆布茶が一般的であるが、2cm角に切った角切り昆布茶が登場し、昆布出汁の旨みが相まって人気が出ている。
English: Lately, umekobucha, which is produced by covering square Kobucha with freeze-dried plum powder, is sometimes used for fukucha (lucky tea) that is served on New Year's Day and/or other happy occasions.
Japanese: フリーズドライの梅の粉末を角切り昆布茶にまぶした梅昆布茶は、最近では正月やおめでたい席にだす福茶の習慣に用いられることもある。
English: This is a beverage which became popular in Russia etc. around the beginning of 20th century, and it was misconstrued as Japanese Kobucha, though the reason is not clear.
Japanese: これは20世紀初頭にロシアなどで流行りだした飲料で、なぜか日本の昆布茶と誤解されたらしい。
English: Tatami-iwashi is a processed food of baby sardines whose production process consists of cleaning and sifting, either before or after boiling, with a reed screen or fine mesh on a wooden frame, then drying them in the sun and forming them into a thin sheet (net-like).
Japanese: たたみいわし（畳鰯）は、カタクチイワシの稚魚を洗い、生のままあるいは一度ゆでてから、葭簀（よしず）や木枠に貼った目の細かい網で漉いて天日干しし、薄い板状（網状）に加工した食品。
English: Tokoroten, written in Japanese as ところてん, 心太, 心天, or 瓊脂, is food made by boiling seaweed such as tengusa (Gelidiaceae) and ogonori (Chinese moss) until they melt and produce agar, which is then cooled down until set.
Japanese: ところてん（心太または心天、瓊脂）は、テングサやオゴノリなどの海藻類をゆでて煮溶かし、発生した寒天質を冷まして固めた食品。
English: Commonly, the agar is then placed in a device called "tentsuki" which squeezes out and cuts the agar into thin, threadlike shapes (like noodles).
Japanese: それを「天突き」とよばれる専用の器具を用いて、押し出しながら細い糸状（麺状）に切った形態が一般的である。
English: Ninety-eight to ninety-nine percent of the entirety consists of water, and the remaining ingredients are mostly polysaccharide (galactan).
Japanese: 全体の98-99％が水分で、残りの成分のほとんどは多糖類（ガラクタン）である。
English: While tokoroten is a substance in a form of macromolecular gel, it differs from other food such as jelly in that it has a unique texture of the surface feeling somewhat hard when eaten.
Japanese: 高分子ゲル状の物体であるが、ゼリーなどとは異なり表面はやや堅く感じられ、独特の食感がある。
English: There is hardly any nutritional value since it is not digested in the intestines, but being dietary fiber, it has the effect of regulating the functions of intestines.
Japanese: 腸内で消化されないため栄養価はほとんどないが、食物繊維として整腸効果がある。
English: Commonly in the north of Kanto region and in the west of Chugoku region, tokoroten is served with sanbaizu (vinegar, soy sauce and mirin (or sugar) mixed in roughly equal proportions) poured over it, or with sanbaizu poured over it and with mustard; in the Kinki region, muscovado sugar is sprinkled over it when served, and sometimes fruit is served together; in the Tokai region, it is eaten using only one chopstick, usually by pouring sanbaizu over it and adding sesame thereto.
Japanese: 関東地方以北および中国地方以西では三杯酢あるいは三杯酢をかけた物にからしを添えて、近畿地方では黒砂糖をかけて単体又は果物などと共に、東海地方では箸一本で、主に三杯酢をかけた物にゴマを添えて食べるのが一般的とされる。
English: The above tengusa is placed in a large pan with enough water to soak the tengusa, and the water is boiled.
Japanese: 大きめの鍋に上記のテングサを入れ、水をテングサがつかる程度まで入れ、沸騰させる。
English: Once moved into a container, the tengusa is then left for about three hours to lose heat naturally, until set (it tends to fail that the tengusa is cooled in a refrigerator).
Japanese: 容器に移し替えた後、3時間程度、自然に放熱させ、固める（冷蔵庫では失敗しやすい）。
English: Then it came to be called "kokorotei", and by further extension, "tokoroten"; however, it seems that names such as "kokoroten" and "tokoroten" were already used in the Nara period as is shown by its mention in days gone by in a writing stored in Shoso-in Treasure Repository.
Japanese: それがこころていと呼ばれるようになり、さらに転じてところてんとなったとされるが、古くは正倉院の書物中に心天と記されている事から奈良時代には既にこころてんまたはところてんと呼ばれていた様である。
English: A record in a mokukan (narrow, long, and thin pieces of wood strung together that were used to write on in ancient times) stored in Shoso-in Treasure Repository shows that in the Nara period, tengusa was sent to the Imperial Court from areas called Miketsukuni (literally, "land of royal provisions").
Japanese: 奈良時代、正倉院の木簡に記されている記録では御食国と呼ばれる地域からテングサを宮中に送った記録がある。
English: This record reflects that tengusa was kept as sechiryo (food and drink of events or its expense) and used in sekki gyoji (events of 24 divisions of the solar year) and other events at the Imperial Court of the time.
Japanese: 節料として収められ、当時宮中における節気行事などに使用されていたことが伺える。
English: This applies especially to the case of grand sumo tournament where there is a custom that "there should not be more than five ozeki (sumo wrestler of the second highest rank)"; if new yokozuna (sumo grand champion) and new ozeki come into being simultaneously when there are already five ozeki, this situation is sometimes called "tokoroten-shiki promotion" implicating ironically that "the new yokozuna has become yokozuna by being pushed out of ozeki's position (in spite of insufficient scores) because someone had to move upward in order to avoid having six ozeki."
Japanese: 特に大相撲では、「大関は最大で五人」という慣例があることから、大関が五人いる状態で新横綱・新大関が同時に誕生すると「誰か昇進させないと六大関になってしまうから、（成績は満点とはいえないが）押し出されて横綱になった」という揶揄の意味で「ところてん式に昇進」といわれることがある。
English: Uchimizu is an old Japanese custom of watering gardens and/or streets.
Japanese: 打ち水（うちみず）とは、庭や道路など屋外に水を撒く、昔からの日本の風習である。
English: Uchimizu is effective for preventing dust from rising and it is also done for the purpose of cooling down in summer.
Japanese: 打ち水には、道路などの埃を抑える効果があり、また夏場には、涼気をとるためにも行われる。
English: This is because water takes heat when vaporizing and it is effective, albeit only slightly, for lowering air temperature (the heat of vaporization: vaporization of one gram of water takes about 0.58 kilocalories of heat).
Japanese: 撒いた水が蒸発することで熱を奪い、それによりわずかではあるが、気温を下げる効果があるからである（気化熱：水1gの蒸発につき約0.58kカロリーの熱が奪われる）。
English: As a countermeasure for the urban heat island phenomenon, Tokyo Metropolitan Government and others are implementing the program in which hundreds of thousands of citizens conduct Uchimizu simultaneously.
Japanese: 東京都などが都市部のヒートアイランド対策として、数十万人の都民がいっせいに打ち水を行うという計画を進めている。
English: The Japanese Government also recommends Uchimizu as a part of its campaign against global warming and municipal governments as well as NPOs around the nation are also planning or implementing Uchimizu.
Japanese: また、政府も地球温暖化対策キャンペーンの一環として打ち水を奨励しているほか、全国各地のNPOや市町村などもこぞって打ち水を計画・実行している。
English: In these recent campaigns, a note of caution stating 'with environment in mind, please reuse remaining water of baths instead of fresh tap water' is often seen.
Japanese: これら最近のキャンペーンでは「環境に配慮して、出したばかりの水道水を使わず、風呂などの残り水を二次利用しましょう」という注意がよく見られる。
English: By recommending citizens to recycle used water instead of using fresh water coming out of a tap, such campaigns aim to achieve a dual purpose of reducing waste and getting coolness.
Japanese: 蛇口から出る新しい水を直接利用するのではなく、あえて使い古した水を再利用することにより無駄を減らし、なおかつ涼も得るという、一石二鳥の考え方である。
English: Needless to say, it is not recommended to sprinkle polluted water such as urine.
Japanese: なお、使い古した水といっても、排尿等汚水をまけば良いというものではない。
English: As recycled waste water is not suitable for drinking, its use is necessarily restricted.
Japanese: 下水再生水はそれ自体が飲用できないため、用途が必然的に限られてくる。
English: The purpose of donation is to make use of recycled waste water in Uchimizu movements and the number of water works bureaus that donate such water has been increasing year by year.
Japanese: その水を水道局が提供し、打ち水に役立ててもらおうというもので、少しずつではあるが、配布する水道局が年々増えつつある。
English: Other than Uchimizu conducted by people, some municipalities additionally pave roads in order to improve water retention capacity or sprinkle water by sprinkler trucks.
Japanese: また人間の手による打ち水に加え、一部の都市では保水効果を高めるため道路に追加舗装をしたり、散水車を巡回させ水を撒いているところもある。
English: As uchimizu has the implication of purifying a place, which derives from Shinto religion, it is done at the front entrance etc. for the purpose of 'consideration for guests.'
Japanese: また、打ち水には場を清める神道的な意味合いがあり、玄関先などへの打ち水は「来客への心遣い」のひとつであった。
English: Although Uchimizu for the above purpose was once done as a Japanese custom, such custom has been declining recently.
Japanese: かつて、日本では風習として行われていたが、近年ではこういった心遣いの風習は廃れつつある。
English: Although Uchimizu has the effects as mentioned above, such effects can not be achieved if it is done in the wrong way.
Japanese: 打ち水の効果については前述通りであるが、やり方を間違えるとこの効果が得られないことがある。
English: Firstly, it is generally believed that it is desirable to do Uchimizu in the morning or evening when the sun is low.
Japanese: まず第一に打ち水を行う時間であるが、一般的に朝夕の日が高くない状態で行うのが好ましいと言われている。
English: This is because Uchimizu is not effective if water is sprinkled on an asphalt-paved road in summer when air temperature is high since water vaporizes soon after sprinkled and the effect of inhibiting temperature rise by the heat of vaporization is minimal.
Japanese: 夏の気温が高い状態でアスファルトに打ち水をしても、水はすぐに蒸発してしまい、気化熱による気温上昇の抑制効果が得にくいためである。
English: We can obtain lasting effects of Uchimizu by doing it in the morning and evening when air temperature is relatively low.
Japanese: 朝夕の比較的気温が低い時間に行うことにより、その効果を持続させることができる。
English: Taking advantage of its humid climate, another option available in Japan is to store water emitted from a dehumidifier and sprinkle it.
Japanese: 日本では、湿度の高い気候を利用し、除湿機で溜めた水を撒くという方法もある。
English: The knack of doing Uchimizu is to sprinkle, in the morning or evening when air temperature is low, water stored in a bucket little by little on the ground or the wall of a house.
Japanese: 打ち水のコツとしては、朝夕の涼しい時間帯に地面や家の壁などに、バケツなどにためた水を少量ずつ撒くのが良い。
English: In Sado, Uchimizu is done, regardless of seasons, in the garden adjacent to a ceremonial tea house as sanro (three watering), namely hatsumizu, nakamizu and tachimizu.
Japanese: 茶道においては、三露として初水・中水・立水の露地の打ち水が、季節とは関係なく行われる。
English: On the occasion of chakai or chaji (tea ceremony), a host sprinkles water at the front entrance only when he has completed all preparations for receiving guests.
Japanese: 茶会や茶事のおり、亭主（主催者）側は、すべての準備がととのい、客を迎えてもよい状態になってはじめて玄関に水をうつ。
English: Guests enter a house where chakai or chaji is held after confirming water has been sprinkled at the front entrance.
Japanese: 客は玄関に水が打ってあるのを確認して、茶会や茶事を行う家に入っていくのである。
English: Until mid-1970's, Uchimizu, along with kadohaki (sweeping the road in front of a house), was an important task done every morning in Kyoto's machinaka (in this context, it refers to a district densely-packed with residential houses and stores where a traditional community remains).
Japanese: 1970年代頃まで、京都の町中（まちなか、ここでは、市内の住宅と商家が密集している地区で、かつ伝統的なコミュニティーが残存しているところを指す）では、打ち水はかどはき（自家の前を掃ききよめること）とともに、毎朝の大切な仕事であった。
English: In Kyoto, it seems that the term mizumaki has been used commonly instead of Uchimizu.
Japanese: 京都では打ち水というより、水まきというほうが多かったように思われる。
English: Early every morning, each household's master, wife, retired people, children and employees (persons in charge are different depending on household) used to sweep the road in front of the house or store and sprinkle water after.
Japanese: 一家の主人や主婦、隠居、子供、奉公人（その家によって担当する人は色々である）が早朝に家や店の前を清掃し、その仕上げとして、水をまく。
English: As a result, the roads in the district were purified and became moist with water.
Japanese: その結果、町内の道路がきよめられ、しっとりと水をふくむという状態になった。
English: Also, there was a tacit understanding that 'kadohaki' and 'mizumaki' should be done only in front of one's own house and doing it in front of neighboring house was considered to be impolite.
Japanese: いわゆる「かどはき」「水まき」は、自分の家の前だけで、隣にまでおよんでは失礼であるという暗黙の了解もあった。
English: As the time of morning cleaning differs depending on households, it may become a psychological burden for the neighbors if we sweep in front of neighboring houses after having finished our own cleaning.
Japanese: 家によって、朝の清掃の時間が異なるので、自家がはやくすませたからといって、隣家の分まで行うのは、結果的に隣家に心理的な負担をあたえかねない。
English: However, if water is sprinkled at wrong time, it may become more muggy due to water vapor.
Japanese: ただし、水をまく時間をあやまると、水蒸気があがりよけいに蒸し暑くなるということもある。
English: Therefore, it is not so easy to do Uchimizu in the evening since we have to subtly change the time depending on the weather of the day.
Japanese: 従って、その日の天気によって微妙に時間をかえなければならないなど、案外難しい。
English: It was common to use a bucket and a dipper in sprinkling water up to mid-1960's, but households that sprinkle water using a hose connected to a tap increased in the 1970's.
Japanese: 1960年代中頃まではバケツに水をくみ、ひしゃくで水をまくことが普通であったが、1970年代頃になると、水道からホースをひいてまく家も増えた。
English: However, as traditional communities collapsed, a scene where all roads in the district are moist with water is seldom seen.
Japanese: しかし、その後、伝統的なコミュニティーが失われていくにつれ、次第に町内の道路すべてが水をふくんでしっとりとぬれているという状態はなくなっていった。
English: At present (2005), only a small number of households and long-established stores are maintaining the old tradition of doing Uchimizu in the morning and evening.
Japanese: 現在（2005年）ではごく少数の伝統をまもる家、老舗などが朝夕の打ち水をおこなっているという状態である。
English: Ennen is a Japanese art which was performed by monks and chigo (child in a Buddhist possession) at temples after Daihoe (great Buddhist memorial service).
Japanese: 延年（えんねん）は、寺院において大法会の後に僧侶や稚児によって演じられた日本の芸能。
English: It is not an independent art but is the collective name of various aristocratic and folk arts, including bugaku (traditional Japanese court music accompanied by dancing), sangaku (form of theater popular in Japan during the 11th to 14th century), furyu with lines (form of theater popular in Japan during the 11th to 14th century), local music and dance, sarugaku (form of theater popular in Japan during the 11th to 14th century), shirabyoshi (Japanese traditional dance) and kouta (a ballad sung to samisen accompaniment) etc.
Japanese: 単独の芸能ではなく、舞楽や散楽、台詞のやりとりのある風流、郷土色の強い歌舞音曲や、猿楽、白拍子、小唄など、貴族的芸能と庶民的芸能が雑多に混じり合ったものの総称である。
English: There is no doubt that it was closely related to sarugaku, the original model of noh, and both were mutually influenced, but there are several views concerning which originated earlier.
Japanese: 能の原型である猿楽との関連は深く、互いに影響を与えあったのは間違いないが、起源的にどちらが先かについては諸説ある。
English: It seems that in early days, it was performed by lower-rank monks and chigo as an entertainment on the occasion of a Buddhist memorial service or court nobles' visit.
Japanese: 初期には下級僧侶や稚児らにより、法会や貴族来訪の際の余興として行われたと思われる。
English: With such temple performances becoming popular, it incorporated various arts mentioned above in order to afford more pleasure to spectators.
Japanese: やがてこの寺院で行われる催しに人気が出始めていくにつれ、観衆をより楽しませるために上記のような様々な芸能を取り入れていった。
English: The term Ennen derives from the phrase '詩歌管弦者遐齢延年方也' included in "Teikin Orai," a book in the Muromachi period (it is said to have been written by Gene but unclear).
Japanese: 延年の語は、室町時代の書『庭訓往来』（ていきんおうらい、玄恵作と言われているが不明）中の「詩歌管弦者遐齢延年方也」の文による。
English: In performing Ennen furyu, which was similar to theater arts, large-scale sets like two-storied sets and movable floats were used.
Japanese: 延年風流と呼ばれる演劇的な出し物では、二階建ての装置や移動可能な山車のようなものなど、大がかりな舞台装置も使われる場合もあった。
English: Some people assert that this idea of using affected sets was later introduced into kabuki.
Japanese: こういったけれん味のある舞台装置を使う発想は、後に歌舞伎に取り込まれていったとする説もある。
English: Ennen declined gradually after the Muromachi period and was rarely performed in the Edo period.
Japanese: 室町時代以降は徐々に衰退していき、江戸時代にはほとんど行われなくなった。
English: It is thought that one of the reasons for this is the fact that ruling samurai class patronized noh.
Japanese: これには支配者層である武家階級が、能を手厚く保護したことなどが原因の一つとして考えられる。
English: At present, Ennen is performed only at some temples in Iwate Prefecture and Tochigi Prefecture.
Japanese: 現在では、岩手県、栃木県などの幾つかの寺社で行われているのみである。
English: As Ennen no mai was sometimes incorporated into other arts, we can gather from them the image of Ennen in the old days.
Japanese: この延年の舞は、他の芸能のなかに取り入れられていることがあり、そこから往事の延年の様子を伺うことができる。
English: In the yokyoku (noh song) "Ataka," Ennen no mai is used as otoko-mai (a male dance) danced by Benkei, one of the characters.
Japanese: 謡曲『安宅』（あたか）には、登場人物の弁慶が踊る男舞として、延年の舞が踊られることがある。
English: In "Kanjincho," one of the kabuki juhachiban (eighteen best plays of the Ichikawa family of kabuki actors) based on "Ataka," the scene where the actor playing Benkei dances Ennen no mai is a highlight of the play.
Japanese: この『安宅』を原作とした歌舞伎十八番の『勧進帳』では、弁慶役が延年の舞を踊る場面が見せ場の一つとなっている。
English: The following is the list of temples and regions where Ennen is performed as of 2004.
Japanese: 以下は、2004年現在でも延年が行われている寺社や地域の一覧である。
English: Kanpyo (dried gourd shavings) is a food that is produced through the process of tearing the fruits (called fukube) of cucurbitaceous yugao (a white flowered gourd) and drying them (yugao of convolvuluses family (=yorugao) is another plant with the same name).
Japanese: かんぴょう（干瓢、乾瓢、driedgourdshavings）とは、ウリ科ユウガオの果実（ふくべとよばれる）をひも状に剥いて乾燥させた食品（ヒルガオ科のユウガオ（＝ヨルガオ）とは同名異物である）。
English: Firstly, remove stiff skin by sticking the fruits of yugao into a vertical shaft, spin it with a motor and press a peeler against fruits from the side.
Japanese: ユウガオの実を、縦の軸に刺し、モーターで回転させて、横から皮むき器を当て、まず硬い外皮を取り去る。
English: Next, tear the fruits, in similar fashion with cutting (cooking), into the shape of long belts by the use of a plane-like edged tool whose handle is half-fixed in order to prevent shaking.
Japanese: 次に、ぶれの出ないように、柄を半固定した鉋の様な刃物を当てて、切る(調理)のように帯状に長く剥く。
English: Since the beginning of 20th century, the principal production area has been the southern part of Tochigi Prefecture and its kanpyo production volume accounts for more than 80% of total production volume in Japan.
Japanese: 20世紀以後の主要な生産地は栃木県南部であり、日本の干瓢生産の8割以上を占めている。
English: The scene where people were drying kanpyo was depicted in the picture of Minakuchi-juku Station (Koka City, Shiga Prefecture), one of the pictures of Tokaido Gojusan-tsugi (fifty-three stations of Tokaido Road) drawn by Hiroshige UTAGAWA.
Japanese: 歌川広重の東海道五十三次では水口宿（現在の滋賀県甲賀市）の絵には干瓢を干す姿が描かれている。
English: Nationally, common uses of Kanpyo are Kanpyo-maki (Kizu maki), ingredients in sushi, chirashi-zushi, binding string in boiled foods like kobu-maki (kelp roll) and age-kinchaku (a pouch of fried soybean curd).
Japanese: 全国的には、巻き寿司の干瓢巻き（木津巻き）、寿司の具、ちらし寿司の具、煮物の昆布巻きや揚げ巾着の結束に用いるのが一般的な用途である。
English: In Tochigi Prefecture, the production center, Kanpyo is often used, other than the above, as boiled foods, fried foods, kinpira, kanpyojiru with egg mixed and vinegared foods.
Japanese: 産地の栃木県では、この他に、煮る、炒める、きんぴら、卵入りの干瓢汁、酢の物などにも用いることが多い。
English: As shown below, there are several views concerning the reason why Kanpyo-maki is written as Kizu-maki on sushi bar menus.
Japanese: 寿司の符牒で干瓢巻きのことを木津巻きというのには、下記のように諸説がある。
English: It is because Kizu in Settsu Province (Naniwa Ward, Osaka Prefecture) was the birthplace of Kanpyo production and the production was prosperous there.
Japanese: 摂津国木津（現在の大阪市浪速区）が干瓢生産の発祥の地といわれ、また干瓢生産が盛んであったからである。
English: Kanpyo was transported from Yamashiro Province to Kizu in Settsu Province via the Kizu-gawa River and Kanpyo-maki was created there.
Japanese: 山城国から木津川を下り摂津の木津へ運ばれ、そこで誕生したのが干瓢巻。
English: From the Taisho period to the early Showa period, Kizu Kanpyo produced in Yamashiro was a brand at Osaka market.
Japanese: 大正時代から昭和にかけて大阪の市場では山城の木津干瓢はブランドとなっていた。
English: Tadahide TORII, who was transferred in 1712 from Minakuchi Domain in Omi province to Mibu Domain in Shimotsuke Province (Mibu-machi, Shimotsuga County, Tochigi Prefecture), encouraged the production of Kanpyo and it led to the rise of Kanpyo production in Tochigi Prefecture.
Japanese: 1712年（正徳二年）に近江国水口藩から下野国壬生藩に（現在の栃木県下都賀郡壬生町）国替えになった鳥居忠英が、干瓢の栽培を奨励したことが、今日の栃木県の干瓢生産の興隆につながっている。
English: Sangaku, which was imported from the Asian continent into Japan in the Nara period, is the collective name of various amusement arts including, but not limited to, mimicry, acrobatics/stunt, trick, magic, puppet show and Japanese dancing.
Japanese: 散楽（さんがく）は、日本の奈良時代に大陸から移入された、物真似や軽業・曲芸、奇術、幻術、人形まわし、日本舞踊など、娯楽的要素の濃い芸能の総称。
English: Various arts of Central Asia, West Asia, Alexandria, ancient Greece and ancient Rome were introduced, via the Silk Road, into China over a period of several centuries.
Japanese: 何世紀にも渡って、中央アジア、西アジア、アレクサンドリアや古代ギリシア、古代ローマなどの芸能が、シルクロード経由で徐々に中国に持ち込まれていった。