nntsuzu/KFTT huggingface dataset:
English: There is another view that "chanko" refers directly to China because "guo (pot) (on the first tone)" and "guo (country) (on the second tone)" have a similar sound to each other in Chinese.
Japanese: また「ちゃんこ」は中国そのものを指す言葉だという説もあるが、これは「鍋」と「国」は中国語で似た音だからである。
English: This means that Nagasaki residents called a pot from China "chanko (China or Chinese) nabe (pot)" and then sumo wrestler on tour in Nagasaki might have called a dish made with the pot "chankonabe."
Japanese: 長崎の人が中国から来た鍋を「中国（ちゃんこ）鍋」と呼んでいて、当地に巡業した力士がその料理を「ちゃんこ鍋」と呼んだのではないかというのである。
English: In Nagasaki, the pot was later named "chanko" for short (which is thought be the same way of naming pumpkin).
Japanese: 長崎ではこの鍋の名は､後に略して「ちゃんこ」となったとする（カボチャの名前の付け方と同様とされる）。
English: In addition to the above views, there is a view that oyakata (stablemaster) was replaced with "chan (father)" and deshi (pupil) with "ko (child)" based on the relationships between oyakata and deshi, and then dishes eaten by oyakata and deshi together were called "chanko."
Japanese: これとは別に、親方と弟子の関係から親方を「父（ちゃん）」弟子を「子（こ）」と置き換え、師弟共に食べるものを「ちゃんこ」と呼ぶようになった説もある。
English: Furthermore, there is a view that it was derived from a Malay word, campur to chanpuru (Okinawa) and then champon (Nagasaki).
Japanese: さらに、マレー語のcampur（チャンポール）→チャンプルー（沖縄）→チャンポン（長崎）から由来したとの説もある。
English: In either case, the term "chanko" seemed to have referred to general diets for sumo wrestlers, not hot pot dishes since the word was used.
Japanese: ただ、いずれの説にせよ既に「ちゃんこ」という言葉が使われていた頃から、言葉の意味としては鍋料理ではなく力士の食事全般を指していたようである。
English: The Dewanoumi Sumo Stable gathered many pupils when Taniemon HITACHIYAMA belonged to the sumo stable, and then the ordinary way of serving meals caused trouble with their meals.
Japanese: 常陸山谷右エ門が所属していた頃の出羽海部屋において入門者が大量に集まり、一般的な配膳では食事に支障をきたすまでになった。
English: From the viewpoint of efficiency, a meal cooked in a large pot started to be eaten in crowds and it is said that that's how the chankonabe became a regular meal for sumo wrestlers.
Japanese: 効率的な面から大きな鍋で作ったものを大勢で共に食べるようになり、これがやがて力士の常食になったと言われている。
English: It is also said that Hitachiyama called senior sumo wrestlers in charge of cooking "chankou" affectionately.
Japanese: なお常陸山は料理番をしていた古参の力士に対し、親しみも含めて「父公（ちゃんこう）」と呼んでいた事も伝えられている。
English: It was Rikidozan, the founder of the professional wrestling who introduced the chankonabe into the world of Japanese professional wrestling because most pro wrestlers came from Kakukai (the world of Sumo), such as Michiharu TOYONOBORI and Junzo YOSHINOSATO.
Japanese: 日本プロレス界にもちゃんこを持ち込んだのは始祖である力道山で、豊登道春や芳の里淳三など角界出身者が多かったことに由来する。
English: The All Japan Pro-wrestling follows the taste of the Japan Pro Wrestling Alliance because it had many former members of the Japan Pro Wrestling Alliance such as Great Kojika (the current president of the All Japan Pro-wrestling) and Motoshi OKUMA who were sumo wrestlers.
Japanese: やはり角界出身のグレート小鹿（現・大日本プロレス社長）や大熊元司ら元日本プロレス（日プロ）勢が多く在籍していた全日本プロレスは日プロの味を踏襲している。
English: During a certain period from the late 1980's, in the New Japan Pro-wrestling, Seiji SAKAGUCHI who was the vice president employed a cook serving concurrently as a janitor of the dojo because young wrestlers said "chankoban is a hard job" (but the cook and young wrestlers cook it together now).
Japanese: 新日本プロレスでは1980年代末からの一時期、若手レスラーが「ちゃんこ番が大変です」との理由から、副社長だった坂口征二が調理人を道場の管理人兼任で雇っていた（現在は賄い人と若手レスラーの共同作業という）。
English: Restaurants called chankonabe restaurants or chanko restaurants have existed since relatively old times among restaurant industries, and most of them were opened by retired sekitori (a sumo wrestler ranked in the top two divisions) or retired sumo wrestlers who could not be sekitori but exercised their cooking skills as chankoban for a long time.
Japanese: ちゃんこ鍋屋、ちゃんこ料理店と呼ばれる形態の店舗は外食産業の中でも比較的古くより存在しているもので、これについては大相撲を引退した関取や、関取までは成れなくとも力士時代はちゃんこ番として長年腕を振るった力士が、力士引退後に転業したものが多い。
English: Most restaurants are named after owner's ring names used during their careers as well as the ring names of sumo wrestlers for whom they were assistant, the ring names investing sekitori and oyakata's ring names used during their careers to borrow their name recognition.
Japanese: 店舗の名称については自身の力士時代の四股名の他にも、知名度を借りる形で付け人をしていた関取や、出資者となった関取、親方の現役時代の四股名などが主に用いられる。
English: In light of the background of the establishment, the dish is directly connected to sumo culture and, therefore there are many chanko restaurants around Ryogoku (Sumida Ward), and in big cities such as Nagoya, Osaka and Fukuoka where regional tournaments are held.
Japanese: また、成立の経緯からして相撲文化と直結している料理であり、このため両国(墨田区)界隈の他、地方場所の開催がある大都市、名古屋、大阪、福岡などにはちゃんこ料理店が多い。
English: From that aspect, for sumo wrestlers who have chankoban experience in particular, it is not uncommon to work for those restaurants after retired from sumo although they don't open a restaurant.
Japanese: また、この様な店であるため、とくにちゃんこ番経験のある力士にとっては、自身で開業はしなくとも力士引退後の再就職先となる事も珍しくない。
English: For that reason, as described above, places around Ryogoku and cities where sumo tournaments are held can be centers of chanko restaurants, and some companies have operated their chanko restaurant chains widely since the late Showa period.
Japanese: この事もあり、上述されている通り両国界隈および相撲開催のある土地がちゃんこ料理屋の中心地とも言える場所となっているが、昭和後期以降には広範囲にチェーン展開を行う企業も見られている。
English: In recent years, Dream Ark run by Masaru HANADA, the former yokozuna (sumo grand champion) Wakanohara succeeded in operating a chunko restaurant chain under the brand name of "Chanko Dining Waka" on a nationwide scale as well as overseas, and have a presence as a influential in the industry since the year 2000 by offering sumo prize money.
Japanese: 近年では元横綱若乃花の花田勝が経営する株式会社ドリームアークが「ChankoDining若」というブランド名で全国規模どころか海外進出までをも果たし、さらには大相撲の懸賞の提供企業になるなどしており、2000年以降のこの業界では台風の目ともいえる存在になっている。
English: "Chanko has not been flavored" refers to sumo wrestlers who are in development or have difficulty in getting accustomed to rules of the sumo world just after joining sumo.
Japanese: 「ちゃんこの味がしみてない」は、入門後間もなく発展途上であったり、相撲界のしきたりになじみきれていない力士を指してよく言われる。
English: In recent years, this phrase is cynically used for sekitori who quickly climbed to the top levels from the student sumo.
Japanese: 近年では学生相撲からスピード出世した関取に対して揶揄的な意味でも用いられる。
English: It is said that this was originally a pet phrase uttered by Futagoyama, Kanji WAKANOHANA (the first) or a comment made by a sumo commentator, Umekichi TAMANOUMI.
Japanese: もともとは、若乃花幹士(初代)の二子山の口癖であったとも、相撲解説者の玉ノ海梅吉の言葉だったとも伝わる。
English: They used the word like "Here it is for chanko," and it is said that they usually gave money more than that for one meal.
Japanese: 「これでちゃんこでもしてくれ」などの様に言ったが、それも一回の食事代くらいのものではないのが通例だったらしい。
English: According to the anecdote in the memoir of Kiyotaka TOCHINISHIKI, when he was told that "it is chanko" and pushed to take a gift wrapped in paper just after promoted to ozeki (a sumo wrestler of the second highest rank), he opened the gift, thinking that it would be a bento box or something, but it was 1 million yen.
Japanese: 大関昇進後間もない栃錦清隆が、「ちゃんこだ」と言われて紙包みを押し付けられ、弁当か何かかと思ってみてみると100万円だったという逸話が、自伝の中に見える。
English: Meshi (meshi, ii, han, manma) is a food that is steamed or boiled until no water is left by adding water to rice, wheat or grains from gramineous plants.
Japanese: 飯（めし、いい、はん、まんま）とは、イネ科穀物の米やムギに水を加えて汁気が残らないように炊いた、あるいは蒸した食品である。
English: However, by adding water and heat during cooking, rice changes to alpha starch that is tasty and easy to digest.
Japanese: しかし、炊飯の加水と加熱により、消化が良いαデンプンに変化（α化）した飯は、旨いと感じるようになる。
English: As time passes alpha starch returns to beta starch (deterioration of starch) and becomes hard.
Japanese: 時間の経過と共にαデンプンがβデンプンに戻っていき（デンプンの劣化）、硬くなる。
English: Yutori is a method in which rice is boiled in a greater quantity of water than in the takiboshi method, drained into a colander at an appropriate time, then returned to the pot again and steamed.
Japanese: 湯取は、炊干よりも大量の水で米を煮て、頃合いを見てザルにあけ、再び鍋や釜に戻して蒸らす方法である。
English: The water that was used to boil the rice was not thrown away, but was used as an after-dinner drink just like soba yu (hot water used in boiling buckwheat noodles) or was used in other dishes.
Japanese: 米を茹でた湯は捨てられることはなく、蕎麦湯のように食後の飲料に用いられたり、他の料理に活用された。
English: In countries where sticky rice is not appreciated, both cooking methods coexist, yet there is a stronger tendency to favor the yutori method.
Japanese: 飯の粘り気を嫌う国々では、二つの方法が併存しつつも、湯取法が好まれる傾向が強い。
English: In Japan, the two methods coexisted until the Edo period, but eventually the takiboshi method became dominant, and the yutori method became outmoded.
Japanese: 日本の場合、江戸時代までは二つの方法が併存していたが、次第に炊干法が優勢となり、湯取法は廃れてしまった。
English: In Japan, when cooking white rice, rice bran powder on the surface is rinsed away with water before cooking.
Japanese: 日本では、白米を炊く場合、表面に付いているの糠の粉を、炊く前に水で洗い落とす。
English: Since the olden days, it is said that rice is 'sharpened,' but force is unnecessary, and for white rice that is commercially sold nowadays, it is meaningless to use force when washing it.
Japanese: 昔から米を「とぐ」というが、力は必要無く、現在市販されている白米では力を入れても無意味である。
English: It is possible to cook using a commonly available pot, but if the pot is not tightly sealed the temperature does not rise evenly, and requires a technique to cook the rice well.
Japanese: 一般の鍋で炊くことも可能であるが、密閉性が低いと、温度が均一に高まらず、うまく炊きあげるのにはコツがいる。
English: Earthenware pots that are designed for easy preparation of single serving sizes are also sold.
Japanese: 一人用でも炊きやすいように考えられた、炊飯専用の土鍋も売られている。
English: Before the introduction of rice cookers, rice was transferred to and kept in a rice container called meshibitsu after the rice was cooked.
Japanese: 炊いた後、ジャーの登場以前は飯櫃（めしびつ）という櫃に移し入れて保存した。
English: Cartoons, set in the decade between 1965 to 1975, that depict a happy home time often had this type of rice container in their illustration.
Japanese: 昭和40年代を舞台にした漫画などで家庭の団欒を描いたものには、こういった櫃が描かれていることが多い。
English: At high altitudes, the boiling temperature of water decreases, and cooked rice by an ordinary rice cooker will leave a hard core at the center of the rice grain.
Japanese: 高地では普通の炊飯器で炊くと水の沸点が下がるので、米粒に芯が残るようになる。
English: At elevations above 2,500 m and at boiling temperatures below 94℃, rice does not get fully cooked even if it is cooked for a long time, and eventually turns into glue.
Japanese: 標高約2500m以上で94℃以下では長く加熱しても飯にはならず、最終的に糊になる。
English: If rice is not cooked through because of uneven cooking temperature when using a commonly available pot, the problem can be solved by transferring the rice into a rice bowl and reheating it for a slightly longer time in a microwave oven.
Japanese: 一般の鍋を使うなどして、炊く際に温度むらが出て芯が残った場合、茶碗等に移して電子レンジで長めに再加熱すると解消できる。
English: If it is cooked in an ordinary rice cooker, rice bran layers do not become digestible as skins on corn kernels do, and the mouth feel will be bad and coarse.
Japanese: 普通の炊飯器で炊くと、トウモロコシの穀粒の皮と同様に糠層の消化が悪く、食感も悪くぼそぼそになる。
English: It has more nutrients and flavor components with rich taste, and there is a wonderful taste that is not found in white rice.
Japanese: 栄養成分も味の成分も多く味わいが豊かで、白米の飯には無い旨さがある。
English: Brown rice is more nutritious than white rice, but sprouted brown rice is even more nutritious, and it has a better taste and is digested more easily than regular brown rice.
Japanese: 玄米は白米より栄養豊富だが、発芽玄米は更に栄養豊富なうえ、普通の玄米より消化も味も良い。
English: However, some people feel that this has the opposite effect of making the rice less tasty, so it may be a good idea to try 100% brown rice.
Japanese: しかし、それだと返って旨くないと感じる人もいるので、玄米100%も試してみるとよい。
English: For example, Bamiyan (a restaurant chain) serves sprouted brown rice, but it has a texture that is coarser than the white rice served at the same restaurant.
Japanese: 例えばバーミヤン(レストランチェーン)では発芽玄米ご飯があるが、同店の白米よりぼそぼそしている。
English: In Japan, many people repeat until the water is clear, but if rice bran is that intolerable, then, in general, using no-wash rice is more economical.
Japanese: 日本では、水が澄むまで繰り返す人が多いが、そこまで糠を嫌うなら通常は無洗米の方が経済的である。
English: If using a pot, rice should be cooked over high heat at the beginning, and when the lid starts to rattle it should be cooked for about 10 minutes over low heat.
Japanese: 鍋を使う場合は、最初は強火で炊き、蓋がコトコトしてきたら10分ほど弱火で炊く。
English: If steaming is inadequate then the rice will not be cooked through, but if steamed too much then the rice will be too pasty.
Japanese: 蒸らし足りないと米に芯が残るが、蒸らしすぎるとベチャベチャになってしまう。
English: Storage; if using a rice cooker then rice will be kept warm, but because of the high temperature rice will deteriorate and it will start to smell.
Japanese: 保存炊飯ジャーの場合はそのままで保温されるが、高温なので劣化し臭くなる。
English: There is a storage method of sealing rice airtight and keeping it in the refrigerator if it will be eaten within one day, or in the freezer if it won't be consumed within two days.
Japanese: 密閉して、1日後に食べるなら冷蔵庫に、2日以上後に食べるなら冷凍庫に入れて保存する方法もある。
English: To make it clear that it refers to rice, it is called 'beihan,' 'hanmai' or 'kome no meshi.'
Japanese: 米である事を明確にする場合は、「米飯」（べいはん）、「飯米」（はんまい）や「米の飯」と言う。
English: There are people who say that 'no accompanying dishes are necessary if there is good-tasting cooked rice,' but this is not nutritiously possible with white rice.
Japanese: 「美味しいご飯があればおかずは要らない」等と言う人がいるが、白米では栄養的に可能でない。
English: In beihan made with white rice, the higher the amount of starch is the stickier the texture is, which is what the Japanese favor.
Japanese: 白米の米飯は、デンプンの割合が多い程、食感に日本人好みの粘りがある。
English: However, meshi made by mixing split barley into rice, as they are served in the restaurant industry, is generally not called mugi meshi.
Japanese: 但し、外食産業等で米に二つ割の大麦を混ぜて炊いた飯は通常麦飯と呼ばない。
English: Meshi dishes cooked together with ingredients such as seafood, meat or vegetables and seasoned with soy sauce is called 'takikomi gohan,' 'kayaku gohan' or 'gomoku meshi (gomoku gohan)' (the ingredients are matsutake mushrooms, bream, peas and so on).
Japanese: 魚介類や肉、野菜などの具と一緒に醤油などで味付けて炊き込んだ飯を「炊き込みご飯」「加薬飯（加薬ご飯）」「五目飯（五目御飯）」（具は松茸、鯛、豆等がある）と言う。
English: A rice dish cooked with glutinous rice mixed with ingredients other than rice is called 'okowa' or 'kowameshi,' but these words often refer to sekihan (red rice) that uses azuki beans to add color (red).
Japanese: もち米に米以外の材料を混ぜて炊いたご飯を、「おこわ（こわめし）」「おこわ」と呼ぶが、これらの語は色付けにアズキをいれた赤飯を指す場合が多い。
English: Recently, because health trends, mineral additives such as calcium are mixed into the rice, besides rice dishes made with sprouted brown rice or various other cereal grains.
Japanese: 最近では、健康志向で発芽玄米や雑穀入りご飯の他、Ca等ミネラルの添加剤も混ぜられる。
English: In particular, it is notable in words such as 'asameshi' or 'asa gohan' (breakfast), 'hiru meshi' or 'hiru gohan' (lunch), 'yuhan,' 'yu gohan,' 'ban meshi' or 'ban gohan' (dinner), and 'yoru meshi' or 'yoru gohan' (late-night meal).
Japanese: 特に「朝飯」「朝御飯」（朝食）、「昼飯」「昼御飯」（昼食）、「夕飯」「夕御飯」「晩飯」「晩御飯」（夕食）、「夜飯」「夜御飯」（夜食）等と言った場合は顕著である。
English: Koen SHIGEMORI (July 27, 1926 - October 13, 1992) was a photography critic.
Japanese: 重森弘淹（しげもりこうえん、1926年7月27日-1992年10月13日）は写真評論家。
English: After graduating from the Faculty of Letters, Doshisha University, he became the chief editor of 'Ikebana geijutsu' (art of flower arrangement) in 1949 and, along with Hiroshi TESHIGAWARA and so on, started to seek a new direction in ikebana (flower arrangement) on a cross-school basis.
Japanese: 同志社大学文学部卒業後、1949年「いけばな芸術」の編集長となり、勅使河原宏らとともに、流派を超えた新しいいけばなの方向を模索し始めた。
English: At the same time, he took part in 'Yoru no Kai' (the Night Society) organized by Taro OKAMOTO, Kiyoteru HANADA and so on, and 'Kiroku Geijutsu no Kai ' (Organization of the Documentary Arts) by Kobo ABE and so on; and started his activities looking at all kinds of arts as a whole.
Japanese: 一方、岡本太郎や花田清輝らの結成した「夜の会」、安部公房らによる「記録芸術の会」などに参加し、総合的な芸術への視野に立った活動を始めた。
English: He critically succeeded to 'Realistic Photo Movement' which flourished in those days, but at the same time, welcomed the appearance of new types of photographic expression by Shomei TOMATSU, Ikko NARAHARA and so on.
Japanese: 当時隆盛をきわめていた「リアリズム写真運動」を批判的に継承しつつ、東松照明や奈良原一高らによる新しい写真表現の登場を支持した。
English: He also quickly introduced and commented on the works of William KLEIN, Robert FRANK and so on, which indicated the beginning of contemporary photography, and had a great influence on the trend of Japanese contemporary photography.
Japanese: さらに現代写真の始まりを告げるウィリアム・クライン、ロバート・フランクらの仕事をいち早く紹介、評論するなど、日本の現代写真の動向に大きな影響を与えた。
English: Having established 'Tokyo Photo School' in 1958 and renamed it Tokyo College of Photography in 1960 for further development, he devoted himself to training photographers while he developed his own photographic aesthetics and critical spirit.
Japanese: 1958年「東京フォトスクール」を創立、1960年東京綜合写真専門学校と名称を変えて発展させ、自らの写真美学や批評精神を展開しつつ、写真家の育成に情熱を注いだ。
English: Koen SHIGEMORI's fundamental idea both as a critic and an educator was: "An expression is a creator's critical act so that there is no expression without it."
Japanese: 批評家であると同時に教育者である重森弘淹の基本的な思想は、『表現とは、作者の批評行為であり、それなくして表現は存在しない』というものでした。
English: The idea has been carried on into the philosophy of Tokyo College of Photography, and the college continues to produce many radical and individual photographers.
Japanese: この思想が東京綜合写真専門学校の理念として引き継がれ、多くの先鋭的で個性的な写真家を輩出し続けている。
English: He served as a member of Japan Photo Critics Association, the principal of Tokyo College of Photography, a guest professor at Tama Art University, a guest professor at Musashino Art University and an executive director of Japan Society of Image Arts and Sciences, and died in 1992.
Japanese: 日本写真批評家協会会員、東京綜合写真専門学校校長、多摩美術大学客員教授、武蔵野美術大学客員教授、日本映像学会常任理事を経て、1992年没。
English: Manju is a cake steamed with fillings such as azuki-bean paste wrapped in the cake dough which flour is kneaded into.
Japanese: 饅頭（まんじゅう）とは小麦粉などを練って作った皮（生地：きじ）でアズキ餡などの具を包み、蒸した菓子である。
English: One is that it was introduced to Japan when Join RIN came from China along with Zen monks in 1349.
Japanese: ひとつは1349年に禅宗の僧と一緒に中国から渡来した林浄因と共に入ってきたと言われている。
English: It is said that manju stuffed with azuki bean filling was created because original manju was stuffed with meat (eating meat was prohibited in Japan while it was not originally prohibited by Buddhism).
Japanese: しかし従来の饅頭は肉を使ってしまう（本来の仏教では肉食は禁じられていないが、日本では肉食を禁じた）ので、代わりに小豆を使った饅頭が考案されたと言われている。
English: After that, Rin resided near the Kango-jinja Shrine in Nara and opened a shop called Shiose which gained popularity.
Japanese: その後、林は奈良の漢國神社の近くに住居して塩瀬という店を立て評判になった。
English: Join RIN has been enshrined in the Rin-jinja Shrine on the premises of the Kongo-jinja Shrine and worshiped by confectionary makers.
Japanese: 林浄因は漢國神社境内社の「林神社」に祀られ、製菓業者の信仰を集めている。
English: The other route is that Shoichi Kokushi who was educated in Southern Sung introduced manju production techniques in Hakata, Fukuoka Prefecture in 1241, nearly 100 years before Rin introduced it to Japan.
Japanese: もうひとつの系統は、林が伝えたとされる年より100年ほど遡る1241年に南宋に渡り学を修めた聖一国師が、福岡の博多でその製法を伝えたと言われる。
English: It is said that Shoichi built the Joten-ji Temple of the Rinzai sect in Tsujinodo (present Hakataekimae 1-chome) and taught a manju recipe to a teahouse owner who was always kind to him when he went around Mt. Aratsu, to the west of Hakata, for takuhatsu (a traditional form of begging, common to Buddhist monks in Japan).
Japanese: 聖一は辻堂（つじのどう現・博多駅前一丁目）に臨済宗・承天寺を創建し、博多の西、荒津山一帯をたく鉢に回っていた際、いつも親切にしてくれていた茶屋の主人に饅頭の作り方を伝授したと。
English: At that time, he gave the teahouse owner a hand-written signboard saying "omanju dokoro (place to eat manju)", which is now possessed by Toraya Kurokawa in Akasaka, Tokyo.
Japanese: このときに茶屋の主人に書いて与えた「御饅頭所」という看板が、今では東京・赤坂の虎屋黒川にある。
English: The manju introduced in Nara is "kusuri-manju" using baking powder and the other in Hakata is "sake-manju" using amazake (sweet mild sake).
Japanese: 奈良に伝わった饅頭は、ふくらしこ粉を使う「薬饅頭」で、博多のほうは甘酒を使う「酒饅頭」とされる。
English: After the manju took root in Japan, various types of manju was made by exercising various ingenuity in methods of making bean paste and cake dough.
Japanese: 日本に定着した後、餡や皮の製法にさまざまな工夫が凝らされ、種々の饅頭が作られるようになった。
English: Chinese-style buns originated in traditional mantou such as ma lai gao are classified into chuka-man (Chinese steamed bun).
Japanese: マーラーカオなど従来の饅頭（マントウ）を起源とした中華風の饅頭は、中華まんとして区別されている。
English: In China, present mantou refers to a kind of steamed breads without bean paste or filling in it.
Japanese: なお、現在の中国でマントウといえば、なかに餡も具も入っていない一種の蒸しパンである。
English: According to the lore, the dish of mantou originated in the historical fact that a flood subsided after a kneaded flour dough stuffed with mutton and pork, which imitated a human head was thrown into a river in order to change the custom of sinking a human head into a river for human sacrifice to stop floods when Zhuge LIANG, the prime minister of Shu in the Sanguo Zhi (History of the Three Kingdoms) was on his way back from southern expedition to attack Meng HUO in the third century.
Japanese: 饅頭（まんとう）は伝承によれば、3世紀の三国志の蜀の宰相・諸葛亮が孟獲との南征の帰途、川の氾濫を沈めるために川の神へと人身御供を立てて、人の首を川に沈めるという風習を改めさせようと小麦粉で練った皮に羊・豚の肉を詰めそれを人間の頭に見立てて川に投げ込んだところ川の氾濫が静まった故事からこの料理が始まったという説がある。
English: This story is talked a lot, however, because it is mentioned in books such as the Shurei inshokubu, the Vol. 2 of the "Jibutsukigen (similar books of China)" written by Cheng GAO and the "Yin hua lu (因話録) (Anthology of Essays and Short Stories)" written by Sanyi ZENG (曾三異), and then became well known for the episode in the "Romance of the Three Kingdoms" which was later written during the time of the Ming dynasty.
Japanese: ただしこの説は北宋時代の高承『zh事物紀原』卷二酒醴飲食部や曾三異『』などに記事があり、のちの明時代に書かれた説話『三国志演義』に収録され多く知られるようになり、このように解説されることが多い。
English: In fact, it was written as "瞞頭" at first which means to deceive deities to make them believe that is a real human head, pronouncing "mantou" as well.
Japanese: ちなみに「神を欺き、本物の頭だと信じ込ませる」ことから「瞞頭」と最初で呼ばれ、発音は同じ"マントウ"である。
English: Afterward, the mantou was eaten after enshrined at the altar because throwing it into a river was wasteful, and therefore a big mantou imitating a human head got smaller and smaller.
Japanese: その後、饅頭は川に投げ入れるのももったいないので祭壇で祭った後、食べられる様になったため、饅頭は当初は頭の形を模して大きかったものが、段々小さくなっていったと言われている。
English: It is also said that it was written as "蛮頭" meaning a head of the Southern barbarian because the Southern tribe was called Southern barbarians in terms of Sinocentrism.
Japanese: 一方、中華思想から見た場合、南の部族を南蛮と呼び南蛮人の頭である「蛮頭」説もある。
English: It is a moist cake steamed with fillings such as bean paste wrapped in the dough into which rice powder (grated yam powder or finer rice powder) is kneaded with the help of the stickiness of grated yam.
Japanese: すりおろしたヤマノイモの粘りを利用して米粉（薯蕷粉、上新粉）を練り上げ、その生地で餡等を包み、しっとりと蒸し上げた饅頭。
English: Yam used includes tsukuneimo (Chinese Yam) (Kyoto), yamatoimo (Japanese slimy potato) (Kanto region), and iseimo (Japanese yam) (Chubu region).
Japanese: 使われる山芋にはつくね芋（京都）、大和芋（関東）、伊勢芋（中部地方）などがある。
English: It is called Shiose manju from the legend that it was made by Join RIN in the Nara period, taking the name of the shop owned by his offspring.
Japanese: 奈良時代林浄因が作ったという伝説から、その子孫のお店の名前をとり塩瀬饅頭とも呼ばれる。
English: It is a cake with bean paste filling wrapped in the flour dough which is fermented with yeast mash (yeast cultured in rice malt).
Japanese: 酒母（酒種、麹に酵母を繁殖させたもの）を使用して小麦粉の生地を発酵させ、中に餡を入れた饅頭。
English: It has a flat shape with a brand on it in Sakai City, Fukui Prefecture, while it looks like a cha-manju in Ogaki City, Gifu Prefecture.
Japanese: 福井県坂井市では形状は平たくなり焼き印を入れてあり、岐阜県大垣市のものは茶饅頭のようなものである。
English: It includes tou manju, Momiji manju, kuri-manju, Chidori manju (Fukuoka), and emulsion.
Japanese: 唐饅頭、もみじ饅頭、栗饅頭、千鳥饅頭（福岡県）、乳菓などがこれにあたる。
English: Influenced by western confectionery and Chinese sweets (moon cakes), it was developed after the Meiji period.
Japanese: 洋菓子や中華菓子（月餅）の影響を受けて明治時代以降に発達したとされる。
English: Some manju are baked in an oven (which are called oven mono) and others are baked on a cast-iron pan (which are called hiranabe mono or hira mono).
Japanese: オーブンで焼く物（オーブン物）、鉄板で焼く物（平鍋物、平物）などがある。
English: In addition, there are manju (Cheese manju in Miyazaki Prefecture) similar to western confectionery using pastry, biscuit dough and scorn dough.
Japanese: さらにパイ皮やビスケット生地、スコーン生地を用いたより洋菓子に近い物（宮崎県のチーズ饅頭など）がある。
English: There are some other manju made by unique production techniques, such as Ikkokko in Nagasaki and Wakasaimo in Hokkaido.
Japanese: また、長崎県の一口香や北海道のわかさいものように独特の製法の物もある。
English: The filling is white bean paste, but syrup for stewing chestnuts or chestnuts themselves are used for it.
Japanese: 中身は白あんだが、甘味にクリの甘露煮で用いた蜜を使ったり、栗そのものを混ぜ込んだりしている。
English: It is usually eaten directly on a plate, but sometimes it was dipped in cold water.
Japanese: そのまま器に盛って食べるのが一般的だが、冷水に浸して食べるものもある。