nntsuzu/KFTT huggingface dataset:
English: Additionally, as in the celebrated lyrics of the popular song 'Funauta' sung by Aki YASHIRO, the surume which is toasted over the flame and eaten right away can be cited among simple foods eaten with sake.
Japanese: また、火であぶってそのまま食べるのも、八代亜紀のヒット曲『舟唄』の著名な歌詞にもあるように、素朴な酒の肴の一つとして挙げられる。
English: Sureme is produced in various areas across Japan having the fisheries of squids, however, the import from countries such as Vietnam and Thailand has recently increased.
Japanese: イカの漁獲がある日本各地で製造されているが、近年ではベトナムやタイ王国からの輸入品も増加している。
English: Per 100g: 334 kilo calories, water 20.2 g, protein 69.2 g, fat 4.3 g, sodium 890 mg, copper 9.90 mg, kalium 1100 mg, zinc 5.4 mg and phosphorous 1100 mg.
Japanese: 100gあたりの栄養素は334キロカロリー、水分20.2g、タンパク質69.2g、脂質4.3g、ナトリウム890mg、銅9.90mg、カリウム1100mg、亜鉛5.4mg、リン1100mg。
English: In Japan, squid has been eaten since ancient times and surume also has a long history as a dry food with a long shelf life.
Japanese: 日本においては古くからイカを食用としており、保存ができる乾物加工品としてのスルメも古い歴史がある。
English: At traditional ceremonies or rituals, surume is regarded as a token of good luck being a representative item among betrothal gifts for the other party.
Japanese: 古典的な儀式や儀礼の場では縁起物として扱われ、結納の際に相手方に納める品としても代表的なものである。
English: When used as one of betrothal gifts, the kanji characters phonetically expressing surume are used symbolizing, along with another betrothal gift konbu (kelp) (written in kanji characters representing a fertile woman), the wish for woman's good health and many children.
Japanese: 結納品の場合には寿留女の当て字を用い、同じく結納品である昆布（子生婦）とともに、女性の健康や子だくさんを願う象徴となっている。
English: One of such opinions is that because it keeps for a long time, surume is a symbol of happiness that lasts for many years, another one is that since the Muromachi period, money has been referred to as 'oashi' (legs) whereby surume with many legs (tentacles) brings good fortune.
Japanese: 日持ちの良い食品であることから末永く幸せが続くという意味とする説、室町時代の頃からお金を「お足」といい、足の多いスルメは縁起が良いとする説などがある。
English: Since 'suru' in surume suggests 'to lose money,' around the mid-Edo period, it was reworded to 'atarime' ('atari' means to win) to be used for good luck.
Japanese: また、江戸時代中期頃から、スルメの「スル」という部分が「金をする（使い果たす）」という語感を持つため、縁起をかついで言い換えた「アタリメ」という言葉が用いられるようになった。
English: Today, surume basically means dried squid but there is an opinion that it is a corrupted pronunciation of 'sumimure,' which once was a generic term for schools of ink-spurting creatures and dried octopus used to be referred to as surume as well.
Japanese: スルメといえば現在では基本的にイカの乾燥させたものを指すが、墨を吐く群を「墨群（すみむれ）」と呼んでいたところから転訛したという説があり、かつては乾燥させたタコもスルメと呼ばれていた｡
English: In the "Wamyoruiji-sho," the dictionary compiled in the Heian period, there is a definition which reads, 'Small octopus meaning surumeika and yariika. Also referred to as surume.'
Japanese: 平安時代に編纂された辞書「和名類聚抄」には「小蛸魚　知比佐岐太古　一云須流米」（ちひさきたこするめともゐふ）とある。
English: This is due to the fact that the muscle fibers of squid are distributed laterally and, although it is easier to tear the squid in the lateral direction along the muscle fibers, the fibers of a torn piece stretch longitudinally and one will have to chew surume thoroughly before swallowing.
Japanese: これはイカの筋繊維が横方向に走っている為で、横に裂けば裂きやすいが、繊維が長手方向につながってしまうためよく噛まねば飲み込めない。
English: On the other hand, it is harder to tear surume lengthwise but, by tearing surume in that fashion, the muscle fibers are cut off, hence, it will make it easier to swallow without chewing so much.
Japanese: 一方、縦には裂きにくいが裂けば繊維が寸断されるため、あまり噛まずとも飲み込みやすくなるというわけである。
English: It is known that, if soaked in an alkaline solution made by dissolving ashes or baking soda in water, the alkaline component softens the protein in surume whereby the surume regains its shape like a raw squid.
Japanese: 灰や重曹を溶かした水にするめを漬けておくとアルカリ分がするめのたんぱく質を軟らかくし、生のイカのように復元することが知られている。
English: It is also used as a slang term meaning that 'it is not particularly impressive at first but one will develop greater appreciation for it over time,' borrowing from the characteristic of surume that more one chews, the tastier it becomes.
Japanese: スルメの噛めば噛むほど味が出てくる性質から転じて、俗語として「最初はあまり印象には残らないが、後になってだんだん良く感じるようになる」という意味としても用いられる。
English: Konpeito is small ball-shaped candy with horn-like prongs on the surface made from sugar and flavored liquids.
Japanese: 金平糖（こんぺいとう，コンペイトー）は、砂糖と下味のついた水分で作られる、表面に凹凸状の突起（角状）をもつ小球形の菓子である。
English: There are various opinions as to when konpeito was first introduced to Japan but it is considered that, konpeito, along with other Nanbangashi (Portuguese and Spanish confectioneries) such as kasutera sponge cake and aruheito (toffee), was introduced to Japan in 1550.
Japanese: 初めて日本に金平糖が伝わった時期については諸説あるが、1550年にカステラ・有平糖などとともに南蛮菓子として伝えられたとされる。
English: There is no established explanation as to why and how many of these characteristic prongs exist but there has been an attempt to establish a formula based on the Kuramoto-Sivashinsky Equation.
Japanese: この特徴的な突起がなぜ、またいくつ形成されるのかについてはまだ定説がないが、蔵本・シバンスキー式(Kuramoto-SivashinskyEquation)によって定式化が試みられている。
English: While keeping the rotating pan (referred to as dora, the Chinese gong after its shape) over a flame, add poppy seeds, which are often substituted by granulated sugar at present, that will become the core of konpeito.
Japanese: 回転鍋（その形から銅鑼と呼ばれる）を熱しながら、金平糖の核となるケシ粒（現在はザラメ糖が用いられることが多い）を入れる。
English: With rotating the pan in constant motion, shower small amount of hot syrup over poppy seeds and slowly repeat the process for over 1 to 2 weeks until konpeito has grown to the desirable size and the prongs have been formed.
Japanese: ケシ粒に熱い蜜を少量ずつかけ、回転させながら目的の大きさと凹凸状の突起ができあがるまで、1週間から2週間以上の時間をかけて粒をゆっくり成長させていく。
English: Konpeito, included in the emergency food package, provides calories necessary for physical work as well as effective in encouraging salivation to moisten sea biscuits when eating in which it would be easier to ingest.
Japanese: これは活動に必要なカロリー摂取と、乾パンを食べやすくするために唾液の分泌を促進する効果のためである。
English: Additionally, it is expected that the colorful and delightful looking kompeito will have an effect of reducing the stress response that people may suffer in a time of disaster when emergency food is needed.
Japanese: また、カラフルで楽しげな金平糖を配する事により、非常食が必要と成るような災害時に被るであろうストレス(生体)を軽減させる効果が期待されてるためである。
English: The menu including konpeito is found in the ration used by the Japan Self-Defense Forces for the similar reason.
Japanese: 同様の理由により、自衛隊の戦闘糧食（レーション）にもこれを含むメニューが見受けられる。
English: With the main component of konpeito being granulated sugar, it sometimes substitutes sugar for coffee and tea at coffee shops.
Japanese: 主成分がグラニュー糖であるため、喫茶店などではコーヒーや紅茶用の砂糖の代用としても使用されることがある。
English: When a bonbonniere (small candy box) is used as a gift, it is filled with konpeito to make it look more attractive.
Japanese: これは引出物にボンボニエール（菓子器）が供される際に、中がカラだと体裁が悪いとして、日持ちの長さを買われて採用された。
English: Since this little strange looking candy can be colored in a wide range of colors, it is quite conspicuous regardless of its size.
Japanese: この小さく奇妙な形の菓子は、様々な色に着色可能であることから、その大きさに関わらず極めて目を引きやすい。
English: Further, because kompeito is made by going through the lengthy heating process at high temperatures, it has an exceptional shelf life whereby it is said that, in a dry condition, it will retain its original flavor for 20 to 30 years.
Japanese: 加えて高熱で焼き固める事から保存性が良く、湿気さえ気を付ければ20–30年経っても味が変わらないとさえいわれている。
English: (The long shelf life, however, is applicable only to that made by the traditional method and, generally, the shelf life for konpeito is defined as one year.)
Japanese: （ただし伝統的製法に拠る物のみで、一般には賞味期限は1年と設定されている。）
English: If konpeito is used as one of the free items for customers at coffee shops, having a long shelf life is an important factor.
Japanese: 喫茶店で客へのサービスとして使用するにせよ、保存性の高さは重要な要素といえよう。
English: When candy is stored in a high room temperature during summer or absorbs moisture, the surface of it becomes soft and it loses flavor in general but that is not the case with konpeito.
Japanese: なお一般的に飴は夏場などを経て高い室温に晒されたり吸湿すると表面が柔らかくなり、味も損なわれるが、金平糖ではそのようなことはない。
English: Since sugar is not tolerant of humidity by nature, konpeito is made by the process to ensure extremely low moisture content but, in recent years, the shochu (distilled spirit) injected konpeito like bonbons has been developed and sold.
Japanese: 本来砂糖は湿気を嫌う事から、金平糖自体の水分含有量は極めて低くなるように作られているが、近年ではボンボン菓子のように焼酎を含む物も開発・発売されている。
English: Strictly speaking, the shochu-injected variation is somewhat different from konpeito but, because konpeito has been used as party favors and commemorative gifts by the Imperial Family, some manufacturers refer to the variation as an 'auspicious confectionery,' which is available as a souvenir in the Kyushu area.
Japanese: 厳密には金平糖とはやや違う菓子となっているが、金平糖が皇室の引出物にも利用されている事で、これにあやかって「おめでたいお菓子」と銘打っている製造元もあり、九州方面の土産物として販売されている。
English: There are additional types of konpeito with various flavors including whiskey, Japanese sake, plum wine and other wide range of flavors that are made by other companies.
Japanese: 他社からもウイスキーや日本酒・梅酒等で風味を付けたものもあり、その他にも色々な風味で変化を持たせた物も存在している。
English: Konpeito has been a popular candy for children since long ago and so it is featured as the first item in the so-called 'Kazoe uta.'
Japanese: 昔から子供には人気のある菓子で、いわゆる「数え歌」の1番目の品物として登場する。
English: The lyrics to this song are based on a kind of word association starting with konpeito, which is thought of as having the 'sweet taste' of sugar, which in turn leads us to think of melting snow (as sugar melts in the mouth), a white rabbit (as snow is white), a hopping frog (as rabbits hop), a green leaf (as frogs are green), and so on, continuing this word association based on various elements such as tastes, colors, actions and shapes.
Japanese: 金平糖は「甘い」と連想され、それ以降は砂糖・雪・ウサギ・カエル・葉っぱ……と味・色・行動・形状などの要素をもとにした連想が続く。
English: Bonsai is an inclusive term referring to plants planted in a pot, their foliage, shape of leaves, bark on the trunk, roots and the pot, and also to the hobby of enjoying all of this form.
Japanese: 盆栽（ぼんさい）とは、草木を鉢に植えて、枝ぶり、葉姿、幹の肌、根及び鉢の総称、もしくはその姿全体を鑑賞する趣味。
English: Furthermore, it seeks to recreate in these plants the shape of large trees that can be seen outdoors on a smaller scale in a pot.
Japanese: また、その植物の、野外で見られる大木の姿を、鉢の上に縮尺して再現することを目指すものである。
English: Therefore the branches are pruned and fixed with wire to imitate the aesthetic of nature and sometimes the roots are bent or made to creep over rocks and taking up the challenge of using a variety of techniques is part of the fun.
Japanese: そのために剪定を施したり、自然の景観に似せるために枝を針金で固定し時に屈曲させあるいは岩石の上に根を這わせたりと様々な技巧を競うのも楽しみの一つとされる。
English: One of the attractions is that as the plants are living, there is no moment of 'completion,' but rather it is always changing.
Japanese: 生きた植物なので「完成」というものがなく、常に変化するのも魅力の一つ。
English: It began when the 'Bonkei' (miniature landscaping) practiced in China in the Tang Dynasty was brought to Japan in the Heian period.
Japanese: 中国で唐の時代に行われていた「盆景」が平安時代に日本へ入ってきて始まった。
English: In the Edo period, cultivation of bonsai was popular as a sideline of the samurai, and bonsai and gardening boomed.
Japanese: 江戸時代になると武士の副業としても盆栽の栽培が盛んになり、盆栽や園芸は興隆する。
English: Even after the Meiji period, bonsai was a stylish hobby, however as time and effort were required for managing cultivation and watering, due to the changes in lifestyles, it gradually became a hobby of older generations who had the spare time.
Japanese: 明治以降も盆栽は粋な趣味であったが、培養管理には水やりなど手間と時間が必要なために、生活環境の推移によって次第に愛好者は時間的余裕のある熟年層が多くなった。
English: Therefore, from after the war until about the 1980's, it was considered a hobby for old people.
Japanese: そのため、戦後から1980年代ぐらいまでの間は、年寄り臭い趣味とされた。
English: However, from the 1990's, bonsai gathered attention overseas and there has been a trend towards seeing it in a new light, and as a new awareness of bonsai has grown as it has become a stylish hobby among young people.
Japanese: しかし、1990年代以降盆栽が海外でも注目を集めるとともに見直す動きが高まり、若者の間でも粋な趣味として再認識されるようになってきている。
English: Bonsai for enjoying berries (including Japanese winterberry, persimmon, quince (rose family), crab apple)
Japanese: 実を鑑賞するもの（ウメモドキ、カキノキ、カリン(バラ科)、ヒメリンゴなど）
English: Bonsai which are a combination of plant varieties or shapes (including group planting, Saika (flowering) bonsai, Mambonsai (bonsai decorated with a small plastic figures))
Japanese: 異種の植物や造形物を組み合わせたもの（寄せ植え、彩花盆栽、マン盆栽など）
English: If the branches branch off in a balanced way around the trunk, left to right, front to back, and the space between branches becomes smaller further up the tree, this is called a good branch balance.
Japanese: 枝も前後左右に順序よく出ており、枝と枝の間隔も上に行くに従って、狭くなっていくような状態を枝順がよいと言う。
English: It is important that the taper is good and the tree curves with a form which is well-balanced all around.
Japanese: こけ順が素直で、模様が前後左右にバランス良く曲がっていることが重要である。
English: It is necessary to take care with the branch formation and leave the outward curving branches as in nature, while pruning the inward branches.
Japanese: 枝の出し方には注意が必要であり、自然樹のように枝は曲の外側に残して、内側の枝は剪定をする。
English: If the trunk grows up at an angle, due to being exposed to a wind coming from one direction or other obstacle, and the tree is growing in one direction on an angle from the base to the core, this is called Shakan style bonsai.
Japanese: 一方向からの風に晒されていたり、障害物などがあるために根元から斜めに立ち上がり、樹芯にかけて一方向に傾いた樹形を斜幹と呼ぶ。
English: Fukinagashi style face even more extreme environments than Shakan style, and both the trunks and branches point in one direction, with the branch length being longer than the height of the tree.
Japanese: 斜幹よりも、さらに過酷な環境に曝されて、幹も枝も一方向になびき、樹高よりも長く枝が伸びたものを、吹き流しと呼ぶ。
English: Bonsai which form a cascade imitating the shape of trees growing out from sheer cliffs by the sea or ravines with the trunk growing straight down are called Kengai style bonsai.
Japanese: 海岸や渓谷の断崖絶壁に生えて、幹が下垂して生育を続ける樹木の姿を表現したものを懸崖と呼ぶ。
English: Incidentally, bonsai with trunks and branches growing downwards below the rim of the pot are called Kengai style bonsai and those with the trunks and branches at about the level of the rim of the pot are called Han Kengai (semi-cascade) style bonsai.
Japanese: ちなみに、幹や枝が鉢の上縁よりも下に垂れ下がっているものを懸崖、鉢の上縁ぐらいのものを半懸崖、と呼ぶ。
English: Bonsai with remarkably twisted trunks are called Nejikan (twisted trunks) while those that are even more twisted or coiled like a snake are called Bankan style.
Japanese: 幹が著しく捩れているもの、または捩れて成長する性質のものを捩幹と呼び、幹が更にネジれた状態、あたかも蛇がとぐろを巻いた様な樹形を蟠幹と呼ぶ。
English: Bonsai with the branches spraying out from half way up the trunk such that the main branch cannot be distinguished are called Hokidachi style bonsai because they look just like bamboo brooms.
Japanese: 幹の途中から、放射状に細かく分かれてどれが主幹なのか、区別のつかなくなった樹形で、それがあたかも竹箒に似ているので箒立ちと呼ぶ。
English: The aesthetic points are the graceful divergence of the branches and the balance of the diverging point and height of the tree.
Japanese: 枝の素直な分岐と、分岐点と樹高などとのバランスが鑑賞のポイントになる。
English: Neagari style bonsai are those which have been grown in a harsh environment and the roots branching off under the earth have become exposed on the surface of the topsoil due to the effects of wind and rain.
Japanese: 厳しい生育環境により、地中で分岐した根元の部分が、風雨に晒されて表土から浮き出して露出している状態を根上りと呼ぶ。
English: Bonsai with two trunks are called Sokan (twin trunks), those with three trunks are called Sankan (triple trunks) and those with five or more trunks are called Kabudachi (clumps).
Japanese: 幹が2本のものを双幹、3本のものを三幹、五本以上のものを株立ちと呼ぶ。
English: These are bonsai which have the roots of more than three of the same plant connected, or in which the tree has fallen down and been buried in the earth, and what was once a branch is grown as the trunk, and the base of that branch sends out roots which are connected with the other roots.
Japanese: 3本以上の複数の同樹種の根が癒着して1つに繋がっているもの、または立木が地面に倒れて地中に埋まり、元は枝であったものが幹として育ち、その枝元からも根を出して、根が一つに繋がっている様な多幹樹形である。
English: They also have the tree lying on the ground and what were originally branches are grown as trunks, with the difference from Netsuranari style being that in Ikada style bonsai there is only one root.
Japanese: これも、立木が地面に倒れて、元は枝であったものが、幹として育ち多幹樹形となったもので、根連なりと違う点は、根が1ヶ所にある。
English: There are also many highly creative combinations of bonsai with a group of the same plants, groups of different plants or combinations of plants with sculptures.
Japanese: 同樹種だけの物や、異種の植物を組み合わせた物、または造形物などと組み合わせてより創作性を高めた作品もある。
English: On some trees part of the branch or trunk may die off, and the bark peel off causing the white core of the tree to be exposed.
Japanese: 枝や幹の一部分が枯れることによって、樹皮が剥がれ白色の木質部分が剥き出しになることがある。
English: If this happens on a branch, this part is called Jin, and if it happens on the trunk it is called Shari.
Japanese: こうなった部分を、枝で起こったものを神（ジン）、幹で起こったものを舎利（シャリ）と呼ぶ。
English: This happens in nature, however in bonsai there is a technique of creating this effect artificially by peeling with a chisel or other such tool.
Japanese: 自然に起こるものだが、盆栽では彫刻刀などで削り人為的に作り出すという技法がある。
English: This originated when a group of bonsai growers moved there from Tokyo to grow bonsai after the Great Kanto Earthquake.
Japanese: これは、関東大震災後に、東京の盆栽業者が盆栽の育成を行なうために集団で移転してきたためである。
English: Japanese bonsai, known as 'enBonsai,' became very popular in Europe from the 1970s, however due to the discovery on October 15, 2008, of an Asian long-horned beetle parasite on a garden tree being exported to the Netherlands, an emergency measure was taken to tighten import regulations.
Japanese: 日本の盆栽はヨーロッパでは1970年頃から「enBonsai」として根強い人気があったが、2008年10月15日にオランダ輸出向けの庭木よりゴマダラカミキリが寄生されたものが見つかった事により輸入規制強化の緊急措置が施行された。
English: The regulations prohibit the import of garden trees which have not been grown for over two years in a facility which prevents the infestation of Asian long-horned beetles and exports effectively became impossible in 2009 and 2010.
Japanese: ゴマダラカミキリが侵入しない施設で2年間生育されたもの以外は輸入を認めないとする内容であり、2009、2010年度の輸出が事実上不可能となった。
English: Karinto is a type of sweets and the recipe is as follows: Knead wheat flour together with other ingredients such as sugar, water, yeast, salt and baking soda into a ball of dough, fry the dough rolled into a long thin stick in vegetable oil, coat with syrup made from brown sugar or superfine sugar and dry.
Japanese: かりんとうは、小麦粉を砂糖・水・酵母や、食塩、重曹などと共に練り合わせ、棒状に成形してつくった生地を植物油で揚げ、黒砂糖や上白糖でつくった蜜でからめて乾燥させた駄菓子の一種である。
English: There are products similar to karinto including Hoten, Kaminari and Kuroneji.
Japanese: 類似した製品としては奉天(菓子)、かみなり、黒ねじといったものがある。
English: According to the opinion identifying Tang confectionery as its origin, karinto was brought over from China by a Japanese envoy to Tang Dynasty China in the Nara Period and was enjoyed by the upper class people in Kyoto.
Japanese: 唐菓子を起源とする説：奈良時代に遣唐使によってもたらされた唐菓子で、京都の上流階級に食された。
English: During the Edo Period, karinto spread into the Kanto region and, in the early Meiji period, starting from the Tokyo Asakusa area, it began to gain popularity as a food for ordinary people.
Japanese: 江戸時代には関東にも広まり、明治初期には東京浅草周辺から庶民の味として親しまれるようになった。
English: In China today, there are some sweets similar to karinto that are referred to as 'mahua' or 'baangsa.'
Japanese: 現代の中国には「麻花」（マーホア）や「バーンサー」と呼ばれるかりんとうに似た菓子がある。
English: There are fried sweets made of rice flour known as Akada and Kutsuwa that have been in existence since long time ago in Tsushima City, Aichi Prefecture.
Japanese: また、愛知県津島市にはあかだ・くつわと呼ばれる米粉を用いた古い油菓子がある。
English: Karinto originally became popular among the upper class people, being the forerunner of the premium karinto that is available today.
Japanese: 元々は上流階級のお菓子として広まったもので、現在の高級なかりんとうの先駆けとなった。
English: In the Kansai region, on the other hand, since the stiffer dough is used, karinto's texture is characterized to be somewhat tough.
Japanese: 一方、関西では硬めにこねた生地を用いるため、比較的硬めの食感を身上としている。
English: As mentioned earlier, in the Himeji region, karinto is referred to as the Banshu dagashi (cheap sweets) and has developed as an inexpensive sweet.
Japanese: 先述の姫路地方では播州駄菓子（ばんしゅうだがし）と呼ばれるなど駄菓子として発達した。
English: In some areas such as Akita Prefecture, karinto sometimes comes in strips and may be seasoned with sugar and miso (fermented soybean paste).
Japanese: また、秋田県などでは短冊状に加工したものもあり、味付けも味噌と砂糖をまぜたものを使う場合がある。
English: Sesame seeds, powdered green tea, buckwheat flour or peanuts may be mixed in the karinto dough and there are various types of karinto with its category ranging from the so-called dagashi to the premium product.
Japanese: ゴマ、抹茶、大豆、蕎麦粉、ラッカセイを生地に混ぜる事もあり、現在ではいわゆる駄菓子から高級品まで様々なものがある。
English: To make kintsuba, coat tsubuan (sweet bean paste containing pieces of azuki beans skin) with batter made of flour and water rolled out into a thin sheet, shape it into a disc and cook the dough on all sides in a greased flat pan.
Japanese: 小麦粉を水でこねて薄く伸ばした生地で粒餡を包み、円く平らな円盤型に形を整え、油を引いた平鍋で両面と側面を焼いたもの。
English: The rectangular-shaped 'kakukintsuba' was conceived in the Meiji period.
Japanese: 角型（直方体状）をしている「角きんつば」は、明治時代に考案されたものである。
English: To make kakukintsuba, first, make rectangular solid gel cakes with tsubuan and agar solution, coat one side of the tsubuan cake with thin batter made of flour and water at a time, sear the coated side on the hot copper griddle immediately and repeat the coating and searing process until all sides have been done.
Japanese: 寒天を用いて粒餡を四角く固めたものの各面に、小麦粉を水でゆるく溶いた生地を付けながら、熱した銅板上で一面ずつ焼いてつくる。
English: If sweet potato paste or square-cut 'imo-yokan' (sweet potato cake) is coated with the batter and grilled on the all sides, it is referred to as 'Satsuma-kintsuba.'
Japanese: サツマイモでつくった芋餡を包んだもの、もしくは、四角く切った「芋ようかん」の各面に生地を付けて焼いたものは「薩摩きんつば」と呼ばれるものになる。
English: Kintsuba was originally invented in Kyoto in the mid-Edo period and was made by coating bean paste with batter made of rice flour and water and searing the outside.
Japanese: もともとは江戸時代中期に京都で考案された菓子であり、上新粉（米粉）で作った生地で餡を包んで同様に焼いたもの。
English: It is said that, when the gintsuba recipe introduced from Kyoto to Edo, wheat flour was substituted for rice flour for the batter and the name was changed to kintsuba (golden sword guards) as gold is more valuable than silver.
Japanese: 製法が京都から江戸に伝わると、「銀よりも金のほうが景気が良い」との理由から、材料が小麦粉に、また名前が「きんつば」に変わったとされている。
English: Tsuba in kintsuba refers to the Japanese sword guard which, during the Edo period, was round-shaped and not rectangular-shaped of the present day.
Japanese: きんつばの「つば」とは、日本刀の鍔のことを指しており、江戸時代当初は現在のような四角形のような形ではなく円形をしていた。
English: Kintsuba in the Toide-machi area of Takaoka City, Toyama Prefecture still remains round-shaped with the design of sword guard stamped on the top even today.
Japanese: 富山県高岡市戸出町地区などでは現在でも円形であり鍔の文様が残っている。
English: It is said that the current rectangular-shaped kintsuba with its all 6 sides being seared was conceived by Takichi SUGITA, the founder of Benibanado (present-day Hontakasagoya) in Motomachi, Yokohama City.
Japanese: 現在の四角形六方焼きは、神戸市元町の紅花堂（現在の本高砂屋）の創業者である杉田太吉により考案されたものといわれる。
English: Kintsuba found at any of the Japanese confectionery shops in the Iwase district of Toyama Prefecture are all triangle-shaped.
Japanese: また、富山市の岩瀬地区の和菓子店では、どの店のきんつばも三角形である。
English: In some areas of Niigata Prefecture and Fukushima Prefecture, Imagawa-yaki and Oban-yaki are referred to as kintsuba.
Japanese: 新潟県や福島県の一部では今川焼、大判焼のことをきんつばというところもある。
English: In this term's new usage which started to be used from the end of the 1990s, it refers to the painters or the illustrators who paint or draw pictures mainly classified as Japanese cartoons, animated cartoons, and video game style animations.
Japanese: 1990年代末ごろから使われるようになった用法で、主に日本の漫画やアニメ、ゲーム風の範疇に入る絵を描く画家（イラストレーター）のこと。
English: Japanese people did not use to have the concept of a painter as an artist in and before the Edo period, but they thought of a painting specialist as a technician or a craftsman who had excellent skills of painting.
Japanese: 江戸期以前の日本には芸術家としての「画家」という概念が無く、絵画の専門家は絵を描く技能に長けた技能者あるいは職人と見なされていた。
English: This is why this term uses the Chinese character "師" (pronounced as shi), which represents a skilled person.
Japanese: 技能に長けた者を意味する「師」という字が用いられるのもそれ故である。
English: Also, an ukiyo-e printing involves a number of craftsmen who utilize the technique of woodblock printing to make printing blocks based on the original picture, and this makes ukiyo-e mass-produced.
Japanese: また浮世絵は版画の技法で複数の職人により原画から版が作られ多くの数が刷られるものである。
English: Accordingly, eshi also had a function of what people of today call key animators or lead animators in animated cartoons and video games.
Japanese: そのため絵師は現代でいう所のアニメやゲームの「原画家」のような側面も持ち合わせていた。
English: In the Edo period, eshi were classified as 'goyo-eshi' (an official painter) or 'machi-eshi' (a town painter), and the Kano and the Tosa schools were famous among the goyo-eshi groups, and the Maruyama and the Shijo schools were well-known among the machi-eshi groups.
Japanese: 江戸期の絵師は「御用絵師」と「町絵師」に分かれており、御用絵師では狩野派と土佐派、町絵師では円山派や四条派が有名であった。