nntsuzu/KFTT huggingface dataset:
English: Seppuku by high-ranking samurai including daimyo was committed on the property of the azukarinin (guarantor), whereas the act would be performed in the garden of the azukarinin for lower ranking samurai, and in jail for those of even lower status.
Japanese: 切腹の場所は、大名クラスの身分をはじめとする上級武士の場合は預かり人（切腹人の身柄を預かる人）の邸内、やや身分が劣る場合は預かり人の邸宅の庭先、さらに身分が劣る場合は牢屋の中とされた。
English: Foot soldiers (who were not considered to be warriors) and commoners were not permitted to commit seppuku.
Japanese: なお、足軽以下の身分（足軽は「士」では無いとされた）や庶民は切腹を許されなかった。
English: Here the procedure of involuntarily seppuku (used as punishment in many cases) established during the Edo period is explained.
Japanese: ここでは、作法が確立した江戸時代の非自発的切腹（多くは刑罰としての切腹）の手順を説明する。
English: The water used is poured into a tub and topped up with hot water to adjust the temperature (during this period, it was common that the living would add cold water to hot water to lower the temperature when bathing).
Japanese: この時に使う水はたらいの中にまず水を入れ、そこへ湯を足して温度を調整したもの（生きた人間が身体を洗う際は湯を水でうめぬるくするのが当時普通であった。
English: The method used by the seppukunin is the opposite of this and the water used to wash the corpse for burial is prepared according to the same procedure).
Japanese: これはその逆であり、遺体の湯灌につかう水と同じ方法である）を使用する。
English: The clothing worn during seppuku consisted of a plain white kosode (a kimono with short sleeves) and a light yellow linen kamishimo (ceremonial costume) with outer pleats and no family crest, and the back of the collar of the kosode was sewn in such a way that made it easy for the kaishakunin to behead the seppukunin.
Japanese: 切腹の際の装束は、着衣は白無地の小袖・浅黄色の無紋麻布製の裃で襞は外襞、小袖は首を打ち落とし易い様に後襟を縫い込んでいる物と決まっていた。
English: As when dressing the dead, the right of the lapel of the kamishimo was folded over the left (with the front lapel on the left of the wearer).
Japanese: 遺体に着せるのと同じように左前（着用する人の左の襟を手前）に合わせる。
English: Individuals of high rank would have a mogari (room in which the dead were put or laid in state) with an area of approximately 10.8 m² while it would be about 3.6 m² for those of intermediate rank, and a windows would be opened in both the north and the south with the one in the south representing the shugyomon (gate of practice) and that in the north representing the nehanmon (gate of Nirvana).
Japanese: 切腹の場所は上輩であれば6間四方、中輩であれば2間四方に「もがり」を結い、南北に2口を開き、南は修行門、北は涅槃門である。
English: The floor of this room would consist of two inverted tatami mats (earth color tatami mats with white borders) laid out on wooden boards, with the vertical tatami covered with four 6-shaku (approximately 181.8 cm) pale yellow or blue cloths or futons (white sand was scattered on top of these on some occasions).
Japanese: そこには逆さに返した畳二畳(土色の畳白縁の物)を撞木に敷き、縦の畳に浅黄色ないしは青色の布か布団6尺4幅を敷く（場合によってはその上に白砂を蒔く場合もある）。
English: The four corners were adorned with the Four Devas, a torii shaped frame 8-shaku (approximately 242.4 cm) high and 6-shaku (approximately 181.8 cm) long made of medake bamboo wrapped in white silk was erected, and cloth was hung on all four walls.
Japanese: その四隅に四天を付け、畳の前に白絹を巻いた女竹を高さ8尺、横6尺の鳥居形に立て、四方に4幅の布を張る。
English: Before the seppukunin were placed two sake cups (the top one made of unglazed earthenware and the bottom one lacquered) and yuzuke (hot water on cold rice) with three slices ('migire' in Japanese) of pickled vegetables (symbolizing the cutting of the flesh - also pronounced 'migire'), salt, a miso dish and inverted chopsticks (the final meal of the seppukunin).
Japanese: 切腹する者の前には盃2組(上が「かわらけ」、下は塗り物)と湯漬け（白飯に白湯をかけた物）に香の物3切れ（「身切れ」の意であるという）、塩、味噌の肴と逆さ箸が添えられる（切腹人にとってこの世で最後の食事となる）。
English: Because of the precision necessary in order to remove the head in one cut, the kaishakunin had to be a skilled swordsman, as an unskilled kaishakunin could easily require several strikes in order to sever the neck.
Japanese: 介錯人については、首を一刀で切り落とすのは剣術に長けた者でないと勤まらず、下手な者の介錯ではしくじっては何度も切腹人を斬りつけるという無様な事態になりかねない。
English: It was propriety that the kaishakunin would be a member of the azukarinin's family, so failure in conducting the duty of kaishaku would bring shame to the family of the azukarinin.
Japanese: 介錯人は預かり人の家中の者が勤める建前になっていたため、介錯の失敗は武術不心得として預かり人の家の恥とされた。
English: In the event that there was no family member skilled enough to serve as kaishaku, a request for assistance may be made to another family.
Japanese: そこで、家中に腕の立つ者がいない場合、他家に依頼して人を借りてくることもあった。
English: The sake decanter used by the seppukunin had a single opening from which four drinks would be taken according to the predetermined method of pouring twice into each of the two cups using sashaku (a way of pouring alcohol), after which the server would remove the utensils, place the tanto to be used to commit seppuku on a shiho and bring it to the seppukunin, who, due to the impropriety of drunkenness, would not be given any more alcohol at this time even if it was demanded.
Japanese: 切腹人が銚子は片口の銚子で、左酌、2度に注いで2杯で4度で飲ませるという所定の方法で酒を四度飲んだ所で、配膳係は膳を下げ、切腹に用いる短刀を四方にのせて差し出す、この時切腹人が更に盃をねだっても、酩酊すると不都合なので与えない。
English: However, as previously stated, wooden swords and fans symbolizing the knife came to be used as the ritual developed).
Japanese: ただし、先述の通り時代が下ると木刀や扇子で刀に見立てるようになった）を用いる。
English: The blades of these tanto which measure 9-sun 5-bun (28.785 cm) were wrapped with cloth or paper 28 times so that 5-6 bun of the blade was visible and if it had a hilt, the rivets were removed.
Japanese: 短刀は9寸5分、柄を抜き、布か紙で28回逆に巻き、刃先が5～6分出るようにし、柄があれば目釘は抜く。
English: He would then walk round behind the seppukunin and purify the kaishaku sword with water using a mizuhishaku (water ladle) and assume the hasso stance (various theories exist regarding the stance).
Japanese: そして、正介錯人は後ろに回り、介錯刀に水柄杓で水を掛けて清め、八双に構える（構えには諸説ある）。
English: The blade is taken with the left hand and held out supported by the right hand, the tip of the blade is pointed to the left as the tanto is taken into the right hand, the abdomen is bushed thee times with the left hand, the blade is used to slit the abdomen 1-sun (approximately 3.03 cm) above the navel from left to right (alternatively 3-sun or 5-sun below the navel) and, as the seppukunin turns the blade, the kaishakunin severs the head, leaving a single piece of skin to keep the head attached to the body.
Japanese: 左で刀を取り、右手を添えて押し頂き、峰を左に向け直し、右手に持ち替え、左手で3度腹を押し撫で、臍の上1寸ほどへ左から右へ刀で突き立て（臍下深さ3分ないし5分とも）、切腹人が刀を引き回す所で、介錯人は首を「皮一枚」残して斬る。
English: The severing of the head while leaving it attached by a single band of skin is called 'daki-kubi' and etiquette dictated that this is how the kaishakunin was to perform his duty.
Japanese: 皮一枚残して斬ることを「抱き首」といい、この形に斬るのが介錯人の礼儀とされた。
English: Daki-kubi was performed in order to prevent the severed head from falling to the ground and getting dirty, and is also thought to be due to the influence of the Confucian ideology that 'dividing up the body displays a lack of filial piety.'
Japanese: 抱き首の形にするのは、首が飛んで落ち、土砂に汚れるのを防ぐための配慮と、「身体を分割するのは親不孝」との儒教思想の影響があるためとされる。
English: However, there were difference among different areas, such as the practice of completely severing the head in Tosa as well as instances in which the seppukunin wished that his head be completely severed, so it was not the case that 'daki-kubi' absolutely had to be carried out.
Japanese: ただし、例えば土佐では皮を残さず切り落とすなど、地方によって異なり、切腹人があえて首を切断することを希望する場合もあり、必ずしも「抱き首」にしなければならないということはなかった。
English: When the duty of the kaishaku was completed, white folding-screens would be erected in order to hide the body from view.
Japanese: 介錯が済むと、表裏白張り白縁の屏風をめぐらせ、死骸を人に見せぬようにする。
English: The seppuku ritual was complete when the assistant kaishakunin showed the head to the coroner in order to confirm the death of the seppukunin.
Japanese: 副介錯人が首を検視役に見せて切腹人の絶命を確認し、切腹の儀式は終了する。
English: The seppuku ritual later became simplified so that the seppukunin would wear a kamishimo and be served yuzuke, omitting the hatamaku, while all that was used to dress the room were two tatami mats covered with white silk and a white folding screen, the dish eaten was a single serving of konbu served on a sumioshiki (wooden tray) before the seppukunin nods to the kaishakunin to receive one cup of sake which was raised to the kaishakunin, and the coroner sat diagonally opposite the seppukunin at a distance of 3-ken (approximately 5.45 m).
Japanese: のちに簡略化され、切腹人が裃を着ると湯漬け飯を出し、旗幕を省き、畳2帖白絹敷物白屏風のみとして、肴は昆布1切を角折敷にのせて出されるのを介錯人に会釈して一献受け、介錯人にさし、検視は3間ほど離れて筋違いに座する。
English: Scenes of seppuku committed by seppukunin sitting atop tatami mats covered with white cloth wearing white clothing and using blades with no mountings are depicted in television period dramas.
Japanese: テレビ番組の時代劇などでは、白布を敷いた畳の上に白装束、奉書紙に巻いた拵え無しの刀を用いての切腹シーンが登場する。
English: However, such seppuku did not actually take place during any period or in any location.
Japanese: しかし、実際には、このような切腹はいかなる時代・地方においても存在しなかった。
English: White kamishimo were worn when attending the funeral of another person and therefore not worn when committing seppuku.
Japanese: 白の裃は他人の葬儀に出席する際に着るもので、自身が腹を切る時に着ることはない。
English: This is because using white at the scene of seppuku would cause the color of the blood to stand out too much and cause a unpleasant scene.
Japanese: 切腹の場をなにもかも白で統一すると血の色が目立ち過ぎ、見た目が惨たらしくなるためである。
English: In reality, this is related to the hekketsu event (see 'hekketsu-hi'), and the clothing worn as well as the covers laid on the floor were pale yellow (pale yellow + red = green).
Japanese: 実際には碧血の故事（碧血碑を参照のこと）にちなみ、着る物や敷く物は浅黄色に整えられた（浅黄色+赤=碧色）。
English: If no mountings are attached to the tanto wrapped in paper, there is the possibility that the blade will slip when making the cut, resulting in improper seppuku.
Japanese: 短刀も、拵え無しで奉書紙を巻いただけでは、突き立てる際に滑り、切腹が不十分になるおそれがある。
English: In addition, the shirasaya (white scabbard) originally served to protect the blade, and was not put to practical use by samurai.
Japanese: また、白鞘は本来刀身保管用のための物であり、武士が実用に供することはない。
English: The commonly seen seppuku scenes are created mainly for show and differ from reality in many ways.
Japanese: 一般に流布している切腹シーンのイメージは、あくまでも映像上の『見栄え』を考えたものであり、実際とは異なる点も多い。
English: In the Meiji period, seppuku was outlawed but the idea of seppuku as an honorable, samurai-like method of suicide remained.
Japanese: 明治に入り制度としての切腹はなくなったが、切腹を武人らしい名誉ある自決とする思想は残った。
English: Notable individuals who have committed seppuku since the Meiji period include army general Maresuke NOGI who followed Emperor Meiji into death, vice admiral Takijiro ONISHI - known as "the father of kamikaze," army general Korechika ANAMI - Army Minister in Kantaro SUZUKI's cabinet, and the author Yukio MISHIMA (it is said that a blunder as described above was committed by the kaishakunin during this act of seppuku).
Japanese: 明治以降に切腹を行った有名人としては、明治天皇に殉じた乃木希典陸軍大将、特攻の父こと大西瀧治郎海軍中将、鈴木貫太郎内閣の陸軍大臣であった阿南惟幾陸軍大将、作家の三島由紀夫（なおこの三島の切腹の際、上述のような“介錯のしくじり”が起こったと言われる）などがいる。
English: Outside of Japan, the German geopolitician Karl Haushofer committed seppuku.
Japanese: なお、日本以外では、ドイツの地政学者カール・ハウスホーファーが、切腹自殺を遂げている。
English: As a uniquely Japanese custom, seppuku has drawn attention as the subject of research and interest.
Japanese: 切腹は、日本独自の習俗であることから、研究対象として、あるいは興味関心の対象として、注目された。
English: In English, seppuku is referred to as 'harakiri' and is included in the Oxford English Dictionary.
Japanese: 英語圏においては、「腹切り」（harakiri）としてそのまま英語の単語になり、オックスフォード英語辞典(OED)の項目に採用されている。
English: In his 1900 book, "Bushido: The Soul of Japan," Inazo NITOBE states that the cutting of the abdomen in seppuku originated from the ancient anatomical belief that a person's soul and love resides within the abdomen.
Japanese: 新渡戸稲造は、1900年に刊行した著書BushidoTheSoulofJapan（『武士道』）のなかで、切腹について、腹部を切ることは、そこに霊魂と愛情が宿っているという古代の解剖学的信仰に由来する、と考察している。
English: Considering both the practice of beheading during battle and the customs of surrounding peoples, one concludes that seppuku originated from a belief of life that was shared by southern peoples.
Japanese: 戦での首切りの習慣や周辺諸民族の風習と併せて考えると、切腹は南方諸民族の共有していた生命観に行き着く。
English: This belief was that life resides in the abdomen and the head, so it is thought that the head was cut off in order to take the soul of a brave samurai for oneself, while the abdomen was cut in order to display one's own soul.
Japanese: すなわち、命は腹や頭に宿っており、勇敢な戦士の魂を自分のものとするために斬頭したり、自己の魂を見せつけるために切腹したりするのだと考えられるのである。
English: In the field of life sciences, one of the genes that induce apoptosis is called 'Harakiri'.
Japanese: なお、生命科学の分野では、アポトーシスを誘導する遺伝子のひとつに、「Harakiri」の名前が採用されている。
English: The Harakiri gene induces the death of neurons during cerebral ischemia and neurodegeneration in Altzheimers-type dementia.
Japanese: Harakiri遺伝子は、脳虚血時や、アルツハイマー型痴呆による神経変性時に、神経細胞の死をつかさどる。
English: This name was given due to the fact that apoptosis is a form of self-induced cell death.
Japanese: これは、「アポトーシス＝細胞の自殺＝腹切り」という連想から名付けられた。
English: It is said that the seppuku had a major effect on Japanese culture and national character after the national education system of the post Meiji period incorporated bushido into the national morality.
Japanese: 切腹の文化的、国民性への影響は、明治以降の国民教育で武士道が国民道徳化して以降、非常に大きいといわれる。
English: Today, a majority of Japanese citizens have a positive position regarding capital punishment, and there are still very few who are calling for its abolition.
Japanese: 現在日本国民の大多数が死刑を肯定する立場にあり、廃止を訴える国民は依然少数である。
English: There is the opinion that this is due to the seppuku principle of 'redeeming one's own honor and atonement through death' becoming established as 'the culture of the Japanese people.'
Japanese: これは「己の名誉と贖罪の為、死を以って償う」という切腹の理念が「日本人の伝統」として固定化されたためであるという意見もある。
English: Seppuku is considered to be a uniquely Japanese custom but a similar practice of committing suicide by cutting the abdomen also exists in China (called 'pou fu' in Chinese').
Japanese: 切腹は日本独特の習俗とされるが、これに近い割腹自殺は中国にも存在する(中国語では「剖腹」と言う)。
English: In the 'Hongyan Nagan' story of "Lushi Chunqiu" (The Annals of Lu Buwei), the bravery and loyalty of the retainer Hongyan who ended his life by cutting his own abdomen, removing his internal organs and inserting the liver of his master who had been brutally murdered is praised by many.
Japanese: 例えば『呂氏春秋』仲冬紀に載せる「弘演納肝」の故事では、忠臣であった弘演は、自分の腹を切って内臓を出し、自分の体内に惨殺された自分の主君の肝臓を入れて絶命し、人々からその忠勇をたたえられた。
English: Rong Liang in "Xie Cheng Hou Han Shu" and An Jinzang in the 137th volume of "Jiu Tang Shu" both cut open their abdomen or chest with a sword and removed their internal organs for all to see in order to prove their devotion (An Jinzan survived due to surgery and his loyalty and bravery were highly praised by Wu Zetian).
Japanese: 『謝承後漢書』の戎良や、『旧唐書』列伝第137の安金蔵は、自分の誠意を証明するため自分の腹や胸を刀で引き裂き、内臓を取り出して見せた(安金蔵は外科手術によって命を取り留め、武則天からその忠勇を激賞された)。
English: Even in the modern era, there are examples of Communist Party members accused of crimes that they did not commit taking their own lives by cutting their abdomens in public during the Cultural Revolution.
Japanese: 近現代でも、文化大革命のとき、無実の罪で糾弾された共産党員が、公衆の面前で割腹自殺した例がある。
English: However, this method of suicide as practiced in China was different to Japanese seppuku, as it was a method of suicide that was used by people other who were not warriors in order to express their sincerity.
Japanese: ちなみに中国では、割腹自殺は、日本と違い、むしろ武人でない者が自分の誠意を披瀝するための自決法であった。
English: The favored method of suicide among Chinese warriors was not by disembowelment but by the slitting of one's own throat using a sword (zi wen) ("Kairyoku Ranshin", Toru KATO, p. 66-72).
Japanese: 中国の武人の自決法は、腹ではなく自分の首を刀で切る「自刎」のほうがポピュラーであった(加藤徹『怪力乱神』p66-p72)。
English: "Shusseuo" is a term used in Japan to refer to fishes that are called by different names depending on their growth stage, from an alevin to an adult fish.
Japanese: 出世魚（しゅっせうお）とは、日本において、稚魚から成魚までの魚類の成長に応じて異なる名前で呼ばれる魚のこと。
English: Until the Edo period, samurai and scholars would customarily change their names upon their coming-of-age ceremonies and promotions.
Japanese: 江戸時代までは、武士や学者などは、元服の際や、出世に伴って名前を変える習慣があった。
English: The term "Shusseuo," which originated from this custom, represents 'fishes whose names change as they grow, as if they're being promoted.'
Japanese: 出世魚という呼び方は、「成長に伴って出世するように名前が変わる魚」として、これになぞらえたものである。
English: These fishes are considered to bear good luck and are used as ingredients in foods for happy events and celebrations.
Japanese: 縁起のよい魚として扱われ、めでたい席や門出を祝う席などの料理として好んで使われる。
English: Fishes of the same kind may be called by different names depending on their size, appearance, area of habitation, change of behavioral mode, etc.
Japanese: 同じ種類の魚が、違う名前で呼ばれる要因にはいくつかあるが、大きさや外見の違い、生息域や生態の変化などがある。
English: Rapidly growing fishes of the same kind that differ in age can be easily distinguished from one another by size when they're caught, because the size may more than double within a year.
Japanese: 例えば、成長の早い魚類では、生まれた当年の魚、2年目の魚、3年目の魚…が、同じ時期に漁獲されると、それぞれ体の大きさが一回り以上異なるので、それらをはっきりと大きさで区別できることがある。
English: Here, if their commercial value, in terms of application or taste, is different depending on the age, it isn't necessarily convenient to call them by the same name.
Japanese: この際、それらの用途や味など、商品価値が異なる場合には、これらを同じ名前で呼ぶことは必ずしも便利ではない。
English: Moreover, it's sometimes difficult to determine whether the difference in commercial value is because of the difference in age or the difference in species.
Japanese: 逆に、それらの違いが、年齢の違うだけで同種の魚なのか、あるいは別の種類なのかを判断するのがそもそも難しい場合もある。
English: In any case, because it isn't necessarily important to distinguish whether they belong to the same species or not when they're caught and distributed to retail stores, they may be called by different names for the sake of convenience.
Japanese: どちらの場合でも、漁業や流通の現場では、必ずしも同種か別種かを区別する必要があるとは限らないため、便宜的に異なる名前で取り扱われる場合がある。
English: In the case of Shusseuo, the Japanese name that is used for academic purposes is merely one of their names and frequently is the name used once they've matured.
Japanese: 出世魚の場合、学術的な用途で通常用いられる和名は、その魚のいくつかの呼び名のうちの一つで、多くの場合、その魚の成熟したときの名前である。
English: Because the 'standardization of names' according to growth stages other than the mature stage, such as the designation of the Japanese name, aren't made, they're frequently called by different names in different regions.
Japanese: それ以外の成長段階の名前では、和名を決めるといった「名前の標準化」が行われていないため、それぞれの呼び名は、多くの場合、地方によってまちまちである。
English: Koi (carp): Despite being sometimes called Shusseuo because of the Toryumon legend, their name doesn't change.
Japanese: コイ　コイは登竜門の伝説から出世魚と呼ばれることもあるが名前が変わるわけではない。
English: Hazakura is a term that refers to cherry trees during the period after the cherry blossom falls and the trees start to sprout new leaves until the cherry trees are totally covered with new leaves of tender green, or to such scenes.
Japanese: 葉桜（はざくら）とは、サクラの花が散り若葉が出始めた頃から新緑で覆われた時期までの桜の木、またはその様を言う。
English: The term "Hazakura" is used as a summer season word in many Haiku poems such as, "I spent two days in Nara to enjoy beautiful Hazakura" (by Buson YOSANO) and "I enjoy Hazakura although other people do not notice its beauty" (by Kafu NAGAI).
Japanese: 『葉ざくらや奈良に二日の泊り客（与謝蕪村）』、『葉ざくらや人に知られぬ昼あそび（永井荷風）』のように夏の季語として用いられる。
English: Generally speaking, the season for having parties under the cherry trees in order to enjoy Hazakura starts when the fully open cherry blossoms start to fall and simultaneously the trees start to sprout new leaves, gradually changing their overall color from pink to tender green until all the cherry blossoms have fallen but the trees still keep some red portions because of the remaining pistils and stamens, or until all the trees are totally covered with new leaves of tender green.
Japanese: 一般に観桜・花見において、葉桜と呼ぶ時期は、満開の頃淡い薄紅色一色であった桜が、花びらが散り始め、同時に若葉が芽吹き始めて新緑の葉の色が混ざり、遠目にくすんで見える頃から、桜の花びらが全て落花し、めしべ・おしべが残って樹木全体に赤みが残っている頃まで、あるいは、樹木全体が新緑の葉で瑞々しく艶を帯びた状態で覆われる頃までである。
English: Similar to the terms used to represent the blooming status of cherry blossoms, such as Ichibuzaki (ten percent of blooms bud on the tree) and Nibuzaki (twenty percent of blooms bud on the tree), there are terms used to represent the status of Hazakura, such as Maihajime (blossoms starting to fall and scatter), Rokubu hazakura (sixty percent of young leaves on the cherry tree), Shichibu hazakura (seventy percent of young leaves on the cherry tree), Hachibu hazakura (eighty percent of young leaves on the cherry tree) and Kubu hazakura (ninety percent of young leaves on the cherry tree).
Japanese: 桜の開花状態を示す指標の一分咲き・二分咲きと同様に葉桜では葉と花の割合を示す言葉として満開以降は舞い始め、六分葉桜、七分葉桜、八分葉桜、九分葉桜のように呼ぶ。
English: Cherry leaves are stacked and salted in wooden barrels to be eaten.
Japanese: 木の樽に平たく重ねて入れた桜の葉は塩漬けされて食用として利用される。
English: Because of its delicate fragrance, Sakuraba is used for Sakura-mochi (rice cake with bean paste wrapped in a preserved cherry leaf), ice cream, cookies, etc., to give flavor.
Japanese: さくら葉はほのかな香りを活かし、桜餅やアイスクリーム、クッキーなどに混ぜ、香り付けの材料として用いられる。
English: Matsuzaki Town, Kamo County, in Shizuoka Prefecture, is the largest manufacturer of sakuraba, producing seventy percent of Japan's total demand.
Japanese: 静岡県賀茂郡(静岡県)松崎町が日本一の生産量で全国需要の7割を占める。
English: The fragrance component of sakuraba originates from an essential oil component called coumarin.
Japanese: さくら葉の香りの成分は芳香属化合物のクマリンと呼ばれる精油成分に由来するものである。
English: The leaves of oshima-zakura are used to produce sakuraba because they contain more coumarin than those of other cherry trees.
Japanese: 食用に大島桜が用いられる理由は他の桜に比べてクマリンが多いことによる。
English: In his hometown (Saigo Village, Higashiusuki County, Miyazaki Prefecture), the Sakuraba festival is held every year by Sakuraba-kenshokai on November 3 (Culture Day) in front of the monument to his poetry.
Japanese: 故郷の宮崎県東臼杵郡の西郷村(宮崎県)では毎年11月3日の文化の日に歌碑の前で葉桜顕彰会により葉桜まつりが開催される。
English: Myoga is a term that refers to a herbaceous perennial belong to the family Zingiberaceae, genus Zingiber (scientific name: Zingiber mioga).
Japanese: ミョウガ（茗荷、学名：Zingibermioga）はショウガ科ショウガ属の多年草。
English: Although it is sometimes found in the mountains of Japan, Myoga is considered to have been imported from the Asian continent and grown in Japan because it's normally found only in areas in which people have lived in the past, there is no wild species and the chromosome is abnormal (the basic number x=11, 2n5x55).
Japanese: 日本の山野に自生しているものもあるが、人間が生活していたと考えられる場所以外では見られないことや、野生種がなく、染色体異常（基本数x＝11、2n5x55）であることなどから、大陸から持ち込まれて栽培されてきたと考えられる。
English: However, because they are pentaploid the number of chromosomes is rarely the same as that of their parents, even if fertilization is made.
Japanese: しかし、5倍体のため、受精しても親と同じ数の染色体数になることは稀である。
English: Stem-like objects over the ground having leaves are called pseudostems because they bear no flowers at their ends.
Japanese: 地上部に見える葉を伴った茎状のものは、先端に花を生じないので、偽茎と呼ばれる。
English: Spikes, which are normally called Hana-myoga or Myoga, each include three to 12 flower buds.
Japanese: 通常「花みょうが」、「みょうが」と呼ばれるものが花穂で、内部には開花前の蕾が3〜12個程度存在する。
English: However, the sprouts, which have been etiolated and become pink-colored in the weak light, are called Myoga-take.
Japanese: 一方若芽を軟白し、弱光で薄紅色に着色させたものを「みょうがたけ」と呼ぶ。
English: While Hana-myoga can be harvested in late summer and early fall and enjoyed as an autumn foodstuff, Myoga-take is a foodstuff of spring.
Japanese: 「花みょうが」は、晩夏から初秋にかけ発生し、秋を告げる風味として喜ばれ、一方「みょうがたけ」は春の食材である。
English: Additionally, they're used as an independent foodstuff for other foods, such as tempura, su-no-mono, miso soup, etc.
Japanese: そのほか、天ぷらや酢の物、味噌汁の具など、独立した食材としても用いられる。
English: Farmers frequently grow Myoga as a spice in shady places together with Sansho (Japanese pepper) and Mitsuba (Japanese honewort) in their fruit orchards, gardens or homestead woodlands.
Japanese: 農家では、山椒・ミツバとならび、果樹園・庭・屋敷林の木陰に、薬味として、育てておく代表的な植物である。
English: The malvidin combines with a molecule of glucose in a plant to become malvidin monoglucoside.
Japanese: 植物体内ではグルコース1分子と結合し、マルビジンモノグリコシドとして存在する。
English: Although it is said that people tend to lose the ability to remember things if they eat Myoga, it contains no such component.
Japanese: 俗に「食べると物忘れがひどくなる」と言われているが、栄養学的にそのような成分は含まれていない。
English: Conversely, it has recently become cler that it contains a fragrance component that increases the ability to concentrate.
Japanese: 逆に近年、香り成分に集中力を増す効果があることが明らかになっている。
English: When Shoga (ginger) and Myoga were imported from the Asian continent, those with a strong fragrance were called Senoka (strong fragrance) and those with a weak fragrance were called Menoka (weak fragrance).
Japanese: 大陸からショウガとともに持ち込まれた際、香りの強いほうを「兄香（せのか）」、弱いほうを「妹香（めのか）」と呼んだ。
English: Handoku SHURI (the original pronunciation of his name in Sanskrit was Pantaka Chura), a disciple of Buddha, was instructed by Buddha to wear a nametag because SHURI frequently forgot his own name.
Japanese: 釈迦の弟子である周利槃特（梵語：チューラパンタカの音写で、しゅりはんどく、スリバンドクなど）が、自分の名前を忘れてしまうため、釈迦が首に名札をかけさせた。