nntsuzu/KFTT huggingface dataset:
English: They are believed to have effects such as driving away evil when worn or kept in certain places.
Japanese: 身に付けたり、特定の場所で保管する事で魔を退けるなどの効力を発揮するとされる。
English: It is believed that the properties of natural objects such as powerful stones have a good influence on people; for example, wearing amethyst is believed to prevent motion sickness.
Japanese: アメジストを身に着けていると酔わなくなる、などといったパワーストーン等の自然物の性質に人間が引きずられ、良い影響を受けると思われたもの。
English: Symbols associated with a certain history or story such as a crucifix or Santa Claus were thought to have effects similar to these stories.
Japanese: 十字架やサンタクロース等の、特定の歴史や物語の象徴となる物は物語中と似たような働きを果たすと考えられた。
English: Among the omamori offered at shrines and temples in Japan, those containing a talisman on which characters that represent Shinto and Buddhist deities have been written belong to this category.
Japanese: 日本の神社仏閣で授与されているお守りのうち、神仏を表す文字が書かれた神札が入っているものなどがここに含まれる。
English: Cotton belts with a thousand red stitches that were popular in Japan during World War II can be included in this category, although these are slightly different from magic circles and Sanskrit characters..
Japanese: 魔法陣や梵字とはやや性質が異なるが、第二次世界大戦中に日本で盛んに行われた、千人針もこの一つといえる。
English: Unlike amulets made mainly for magical purposes such as Japanese omamori, there are many accessories and common tools (such as knives) that are thought to have special power because they have been made using special tools, have stones embedded in them, or have magic words written on them.
Japanese: 日本のお守りなどのように、主として呪術的な目的で作られたものとは違い、装身具や日常的な道具（ナイフなど）を特別な道具で作ったり、石を埋め込んだり、呪文を書き込んだりして特別な力を持つ、としたものも数多い。
English: They are often made by special companies, but some shrines including Ise Jingu Shrine make them at their own Ofuda manufacturing department (Hoseijo) within the shrine.
Japanese: 作成は専門の業者に依頼している場合が多いが、伊勢神宮のように神宮内のお札製作部（奉製所）で作成しているところもある。
English: The contents of omamori are exorcised and purified, so opening them to discover their "secrets" may negate their effectiveness.
Japanese: それをお祓いし清めて出しているので敢えて中身を開封し“秘所”を見ることも無益であろう。
English: They were originally documents or licenses issued by local shugo and jito (military governors and manor stewards), but they were thought to have a mysterious meaning by the common people of the time who could not read or write, and this meaning has remained until today.
Japanese: 本来は地方の守護・地頭の出した書面や許可証であった物が、文字の読めない当時の民衆にとっては不思議な意味を持つ物となり、現在に至る。
English: The hannya (female demon) mask and shinja (female demon that turns into a snake) are particularly well known.
Japanese: 特に鬼面の一つである般若の面（はんにゃ）、真蛇（しんじゃ）は有名である。
English: A single mask can express various deep emotions due to the skill of the noh performer and the mask craftsman, and this has supported the noh medium of masked theater until today.
Japanese: 役者の芸と能面作家の腕によって、一つの面から深く様々な表情を見せることができ、仮面劇としての能を今日までも支えている。
English: With some exceptions, all onnamen (female masks), shonenmen (boy masks), and seinenmen (male masks) have heavy shironuri (white makeup), hikimayu (painted eyebrows) and ohaguro (black painted teeth), all of which were common practices in the period when noh was established.
Japanese: 女面、少年面、青年面は一部を除いて何れも白塗りの厚化粧、引眉で、お歯黒を付けており、これらは何れも、能が成立した時代の習慣を残したものである。
English: The mask is separated at the mouth and tied at the back (the jaw is movable).
Japanese: 面が口の部分で上下で切り離してあり、後ろのところで結んである（顎が動く）
English: Noh masks are made by carving wood (mainly Japanese cypress) and coloring it, a process called "omote wo utsu" (lit. to strike a mask).
Japanese: 能面は木（桧が多い）を彫り、彩色して製作するが、この工程を「面を打つ」という。
English: In such cases, the kanji character is read "omote," and when it follows the character for "noh," the compound is read "noh men."
Japanese: この場合「面（おもて）」と読み、「能」がつくと「能面（のうめん）」と読む。
English: In Genzai Noh (noh plays featuring people alive in the dramatic present, not apparitions), performers who play adult male roles do not wear noh masks.
Japanese: なお現在能（亡霊ではなく現在進行形として演じられる形式の能）の成年男性役には能面を用いないで演じられる。
English: This unmasked face of a noh performer is called the "hitamen" (lit. direct mask) and, as the name suggests, the performer acts using his own face as a noh mask.
Japanese: この能役者の素顔を「直面（ひためん）」と呼び、その名のとおり自分の素顔を能面と見立てて演ずる。
English: Manbi (literally meaning is one thousand eyebrows, a mask with thick eyebrows), Magojiro, Wakaonna (young woman): slightly older than koomote.
Japanese: 万眉（まんび）、孫次郎（まごじろう）、若女（わかおんな）小面より若干年上。
English: Zo, Zoonna, Fushikizo, Masukami: pure goddess
Japanese: 増（ぞう）、増女（ぞうおんな）、節木増（ふしきぞう）、増髪(十寸神とも)(ますかみ)清澄な神女。
English: Kantanotoko: This mask is used in "Kantan" (The Pillow of Kantan) and also used to represent shintai.
Japanese: 邯鄲男（かんたんおとこ）『邯鄲』に用いられ、神体を表すのにも用いられる。
English: Shiwajo, Ishiojo, and Maijo: nochi-shite (the leading role in the latter half of a noh play) who performs Shin-no-jo-no-mai (a dignified dance performed by an elderly deity).
Japanese: 皺尉（しわじょう）、石王尉（いしおうじょう）、舞尉（まいじょう）真ノ序ノ舞を舞う後シテ。
English: Otobide and Kotobide: a mask with rolled eyes and a wide open mouth
Japanese: 大飛出（おおとびで）、小飛出（ことびで）眼を剥き、カッと口を開いた様。
English: Yusoku kojitsu is the study of government positions, ceremonies, and costumes based on their ancient precedents.
Japanese: 有職故実（ゆうそくこじつ）とは、古来からの先例に基づき、官職・儀式・装束などを研究すること。
English: Yusoku' means a knowledge about past precedents, while 'kojitsu' means a convincing basis and norms for the rights and wrongs of public and private acts.
Japanese: 有識とは過去の先例に関する知識を指し、故実とは公私の行動の是非に関する説得力のある根拠・規範の類を指す。
English: Today, people with deep knowledge and insight are called "yushiki-sha," which is a legacy of this.
Japanese: なお今日、深い学識・見識を持つ人を「有識者（ゆうしきしゃ）」と呼ぶのはその名残である。
English: The systematization of knowledge on precedents had advanced since the mid-Heian Era, and two schools, the Ononomiya School and Kujo School were established.
Japanese: 平安時代の中期から、先例を伝える知識の体系化が進み、小野宮流、九条流の2つの流派が生まれた。
English: It is thought that there was also the Tsuchimikado School (Murakami-Genji (Minamoto clan) line) founded by MINAMOTO no Moroyori and the Hanazono School (the Kanin School line) founded by MINAMOTO no Arihito and perfected by his relatives Sanesada TOKUDAIJI and Sanefusa SANJO during insei period (during the period of the government by the retired Emperor).
Japanese: 院政期には源師頼を祖とする土御門流（村上源氏系）と源有仁を祖として縁戚の徳大寺実定・三条実房が完成させた花園流（閑院流系）もあったとされている。
English: While yusoku kojitsu originated from government-regulated books on rites, nobility recorded yusoku kojitsu in their diaries and their descendants collected ancestral diaries to compile yusoku kojitsu.
Japanese: 有職故実に関する原点は官製の儀式書に由来を求めることが出来るが、後に貴族は自己の日記に有職故実を書き残し、子孫が代々の日記を集成して有職故実書を編纂するようになった。
English: Among books on yusoku kojitsu, the three books "Saikyuki" written by MINAMOTO no Takaakira, "Hokuzansho" written by FUJIWARA no Kinto, and "Goke-shidai" written by OE no Masafusa were respected as 'kosei no kikan' (a paragon for the future generation) and treated as special cases.
Japanese: 有職故実書の中でも、源高明の『西宮記』、藤原公任の『北山抄』、大江匡房の『江家次第』の三書は「後世の亀鑑」と仰がれ別格扱いであった。
English: Kaneyoshi ICHIJO of the Muromachi period recorded that "Saikyuki" is about old ceremonial styles, "Hokuzansho" is about ceremonies during and after the era of Emperor Ichijo, and "Goke-shidai" is about ceremonies during and after the era of Emperor Gosanjo.
Japanese: 室町時代の一条兼良はこの三書を、『西宮記』は古礼、『北山抄』は一条天皇の時代以降の儀式、『江家次第』は後三条天皇の時代以後の儀式と記している。
English: After the Kamakura period, yusoku kojitsu became as specialist field and the subject of active research, leading to the authorship of books including those on ceremonies such as "Kinpisho" written by Emperor Juntoku, "Kemmu Nenchu Gyoji" written by Emperor Godaigo, and "Kuji kongen" (the Rules of Court) written by Kaneyoshi ICHIJO; those on the government system such as "Shokugensho" written by Chikafusa KITABATAKE; and those on clothing such as "Masasuke Shozoku Sho" (Masasuke's rule book on costumes) written by MINAMOTO no Masasuke.
Japanese: 鎌倉時代以降、専門分化して、研究が盛んとなり、儀式については順徳天皇の『禁秘抄』、後醍醐天皇の『建武年中行事』、一条兼良の『公事根源』、官職制度については北畠親房の『職源抄』、服飾については源雅亮の『雅亮装束抄』などの有職故実書が著された。
English: Well-known researchers of famous kuge (court nobles) include Kinkata TOIN and Yoshimoto NIJO in the period of the Northern and Southern Courts (Japan), Chikanaga KANROJI in the Muromachi period, and Mototada HIRATA in the Azuchi-Momoyama period through to the early Edo period.
Japanese: また、著名な公家研究家として著名な人物としては南北朝時代(日本)の洞院公賢・二条良基、室町時代の甘露寺親長、安土桃山時代・江戸時代初期の平田職忠などが挙げられる。
English: Kojitsu of warriors (Bukankojitsu) was passed down by the Ki and Tomo clans during the Heian period, but went into decline as the samurai class rose.
Japanese: 平安時代には、武人の故実（武官故実）は、紀氏と伴氏が伝えていたが、武士の台頭とともに衰えた。
English: In Kamakura period, MINAMOTO no Yoritomo highly regarded warriors who were very aware of kojitsu and tried to restore kojitsu.
Japanese: 鎌倉時代には、源頼朝が故実に通じた武士を重んじ、故実の復元を図っている。
English: Subsequently, bukankojitsu introduced from Kyoto in piecemeal fashion and the traditional customs of warriors in the Kanto region were blended and systemized to create buke-kojitsu (military practices.)
Japanese: 以降、京都から断片的に流入した武官故実と関東在来の武士の慣習が合わさって、武家故実が体系化されていった。
English: Within buke-kojitsu, there was practical kojitsu on kyuba (archery and horsemanship) and battle as well as kojitsu on ceremonies and manners for when in front of the bakufu (Japanese feudal government headed by a shogun) or one's lord, and while the former became perfunctory due to changes in military tactics, the latter blended with kuge kojitsu and spawned the Ogasawara school and Ise school.
Japanese: 武家故実の中でも弓馬や軍陣における実践的な故実と幕府や主君の前における儀礼や作法などの故実が存在したが、戦法の変化によって前者は形式的なものになったのに対して、後者は公家故実とも融合して、室町時代に小笠原流や伊勢流が生まれた。
English: During and after the Edo period, researchers of yusoku kojitsu emerged among ordinary citizens along with the development of the study of classical literature, and made original studies free from the traditions of kuge and buke yusoku kojitsu, which showed stagnation as academics because they were transferred by heredity.
Japanese: 江戸時代以後、古典研究の発展に伴って民間でも有職故実の研究をする者が現れ、世襲化されて学問としては停滞が見られた公家や武家の有職故実の伝統に囚われない独自の研究が見られた。
English: Although Yoshichika TSUBOI of Kawachi Province was an ordinary citizen, he was considered top of the field of research into official posts and costume, and it is said even kuge sat at his feet.
Japanese: 河内国の壺井義知は民間の出ながら、官職・装束の研究においては当代随一とされて、公家さえもが教えを乞うたと言われている。
English: Within the field of kuge kojitsu research, academic standards were raised by Sadamoto NONOMIYA, Kinkazu SHIGENOI, Mitsuyo URAMATSU (Kozen URAMATSU) and others as if they were inspired by Tsuboi.
Japanese: 公家達の側でも壺井に触発されるかのように、野宮定基・滋野井公麗・裏松光世（裏松固禅）らによってその学問的水準が高められるようになった。
English: Well known researchers of buke kojitsu include Munetake TAYASU, Sadanobu MATSUDAIRA and Hokiichi HANAWA.
Japanese: 武家側でも田安宗武・松平定信・塙保己一などが研究家として知られている。
English: Within the field of buke-kojitsu, in addition to Sadatake ISE (the Ise clan), who is said to be a leading figure of Edo period buke kojitsu and who wrote many books, other renowned researchers include Hakuseki ARAI who wrote "Honcho Gunkiko" (a review and classification on historical weapons), Nagatoshi SAKAKIBARA (a disciple of Sadatake ISE), and Nobuna NAKAYAMA (a disciple of Hokiichi HANAWA).
Japanese: 武家故実についても、江戸時代の武家故実の第一人者とされる伊勢貞丈（伊勢氏一族）が多数の著作を著わしたほか、『本朝軍器考』を著わした新井白石・榊原長俊（伊勢貞丈の弟子）・中山信名（塙保己一の弟子）などが研究家として知られている。
English: In modern times, the history of yusoku kojitsu study in a practical sense ended as the conventional kuge and buke system was abolished.
Japanese: 近代に入ると、旧来の公家・武家制度の廃止によって実用的な意味での有識故実研究の歴史に幕を閉じた。
English: Even so, studies continued as part of history and Japanese literature research, and outstanding researchers such as Jojitsu SATO and Hidematsu WADA emerged.
Japanese: それでも歴史学の一環、あるいは日本文学研究の一環として研究が行われ続け、佐藤誠実・和田英松などの優れた研究家を輩出した。
English: In Japan, when a person cuts across in front of others or enters a crowd, they will make several small vertical movements of their vertical hand a short distance from the body.
Japanese: 日本では、人の前を横切る時、または雑踏に分け入っていく際などに、縦にした片手を体からやや離した位置で小さく数回上下させることがある。
English: Particularly when a Japanese person enters a crowd, they will often do so while saying "Excuse me" or "Passing in front" and making a chopping motion with their upper body leaning slightly forward.
Japanese: 特に人混みへ入っていく場合には、手刀をやりつつやや腰をやや屈め気味にしながら「すみません」「前を通ります」などの言葉を添えて通る場合が多い。
English: It is said that the Tegatana originally meant that the person showed that he/she didn't have any weapon by opening up his/her hand and that the person showed the way he/she was going to take.
Japanese: 手刀は元々、相手に掌を開いてみせることで、自分が武器を持っていないと表しつつ、自分が通ろうとしている道をも示すと言う意味を持っていたとされる。
English: It can be said that lowering oneself by bending the upper body slightly forward and saying "Excuse me" shows humbleness.
Japanese: また、腰を低めにすることや言葉を言い添えるのも、謙虚さの体現と言える。
English: A chopping motion using one hand can be seen when a person expresses slight gratitude, a request or an apology.
Japanese: なお、軽い感謝・お願い・謝罪の意思を表す時も片手で手刀状にすることがある。
English: As it can also be written as 熨斗烏賊, however, others say the name comes from its resemblance to 熨斗 (pronounced 'noshi', this Japanese word is used to describe a thin strip of dried abalone wrapped in folded red and white paper).
Japanese: しかし、熨斗烏賊とも書くことから熨斗から名前がついたという説もある。
English: Given that it is also used as a virtual synonym for surume (dried cuttlefish), noshiika only refers to squid that has not undergone the shredding-process.
Japanese: スルメとほぼ同義の言葉としても使われているが、現述のものは加工されて切断されていないもののみを指す。
English: In demonstration sales at a street stalls, dried squid are heated until they become soft, and they are rolled out thinly between a pair of steel rollers.
Japanese: 屋台の実演販売では、熱して柔らかくした干したイカを鉄製のローラーにくぐらせて薄く弾きのばしている。
English: Additionally, a variety of cheap confectionary sold under the name 'noshiika' is often made from the ground and thinly rolled out meat of whitefish such as cod.
Japanese: なお駄菓子として発売されている「のしいか」と名付けられた商品は、タラなどの白身魚を擦り身にして薄く延ばしたものを使用していることが多い。
English: Noshiika' sold as a delicacy include a variety which is not only dried but further seasoned sweet.
Japanese: 珍味として販売されている「のしいか」には単に乾燥させたイカではなく、甘く味付けされたものもある。
English: This type of 'noshiika' is unquestionably made from squid and is often sold as a Hokkaido specialty, but in reality appears to be produced in various parts of Japan.
Japanese: こちらの原材料はまぎれもなくイカであり、北海道の名産品として売られていることが多いが、実際には各地で生産されているようである。
English: To make hikichigiri, a white circle of white mochi is spread out with a depression, and a handle-shaped piece which looks torn off is added to one edge.
Japanese: 白餅を丸く伸ばしてくぼみを作り、その端の一カ所に引きちぎったような取っ手らしき形を添える。
English: It is said that hikichigiri was originally made in order to save the labor of having to roll mochi when staff were short at the Imperial palace
Japanese: 宮中で人手が足りない時に餅を丸める手間を惜しんで引きちぎったのが始まりと言われる。
English: The straw is bound together with a great degree of force and, once they become loose, are incredibly difficult to refasten using human strength.
Japanese: 巻き締めは相当な力で締めてあり、一度バラせば人間の力で元に戻すのは難しい。
English: It should be placed so that its center is as high as a human's shoulders and it should be also be placed on a special stand because of its weight.
Japanese: 巻藁の中心が肩先程の高さに来るよう、また重量があるため専用の巻藁台に据え置く。
English: For safety, it is best that makiwara are relatively large, it is preferable to place a tatami behind in in case an arrow goes astray.
Japanese: 安全の為には巻藁はある程度大きい方が良く、巻藁の後ろには矢がそれた時のために畳を立てるのが好ましい。
English: It is important not to approach a makiwara while an archer is shooting at it.
Japanese: 巻藁で行射中は射手より巻藁寄りへは出ない、近付かない等注意が必要である。
English: During makiwara practice, an arrow known as a makiwaraya or waraya (an arrow for makiwara shooting) is used with a special arrowhead (with a clasp at the tip) is used.
Japanese: 巻藁での稽古では、専用の矢鏃（やじり）（矢の先端の金具）を付けた、通称「巻藁矢」「藁矢」を用いる。
English: Secondly, they practice drawing the bow string of an actual bow, and finally they begin makiwara practice, using the actual arrow and shooting toward the target.
Japanese: 実際の和弓を使って弓を引く感覚を覚えるための素引き練習を経て、矢を番えゆがけを挿して実際に矢を放つ巻藁練習に入る。
English: After this practice, an archer is allowed to progress to matomae and to practice shooting arrows toward a target 28m away.
Japanese: これを経て、ようやく的前に上がり28m先の的に向かった稽古ができる。
English: Makiwara practice is important enough as a preliminary step before progressing to matomae to be called "three-year makiwara practice" (under the old education system, in the junior high school, it was said that archers continued makiwara practice for three years before progressing to matomae).
Japanese: 「巻藁三年（旧制中学時代は実際に３年間的前には上がらず巻藁練習をしていた）」とも言われるほどこの練習は的前に立つ前段階で極めて重要である。
English: Not only beginners but some accomplished archers perform makiwara practice in order to refamiliarize themselves and perfect their kata.
Japanese: 初心者でなくても的前に入る前に、体を慣らす為や型確認の為に巻藁練習を行う。
English: Makiwara practice helps archers train their bodies as well as become familiar with bamboo bows by shooting arrows toward makiwara.
Japanese: 体だけでなく、竹弓の場合は巻藁にかけて（巻藁で矢を放つ）弓を慣らす意味もある。
English: On the other hand, makiwara are not only used for practice or for beginners, but require some archery techniques based on manners and enbu (military exercises), including makiwara-jarei (a way of ceremonial shooting to aim at a straw target).
Japanese: 一方で必ずしも練習用、初心者用に限ったものではなく、「巻藁射礼」等、作法に乗っ取った礼法、演武もある。
English: Soy-sauce is a general-purpose liquid fermented seasoning with salty taste and strong savoriness, made from soybeans and wheat using Aspergillus oryzae and yeast, and it is mainly used in Japanese cooking.
Japanese: 醤油（しょうゆ）は、主に日本料理で使われる、大豆とコムギを原料とし、麹菌や酵母を利用した、塩味とうま味の強い汎用の液体発酵調味料である。
English: It is mainly made from soybeans, wheat, salt, and is generated through a complicated fermentation process using Aspergillus oryzae, lactobacillus, and yeast.
Japanese: 主原料は大豆、コムギ、塩で、麹菌、乳酸菌、酵母による複雑な発酵過程を経て生成される。
English: Through this process, soy-sauce gains a flavor caused by fragrant constituents such as alcohol or vanillin, savoriness due to amino acid from soy beans, and sweet taste due to sugar from wheat.
Japanese: この過程で醤油はアルコールやバニリン等の香気成分による香り、大豆由来のアミノ酸によるうまみと、コムギ由来の糖による甘みを持つ。
English: Soy-sauce has a wide range of uses; putting it over food, dip a small portion of food in it, season food with it while stewing the food, making a soup or sauce from it.
Japanese: 食品素材に対して上からかけたり、少量を浸す「つけ・かけ」用途の他、煮物の味付けにしたり、汁やたれの味の基調にしたりと、利用範囲が広い。
English: The Chinese characters, '漿醤' that represent soy-sauce, with readings in Kana of 'Shauyu' appeared in the old dictionary "Bunmeibon setsuyo-shu" (a plain dictionary in Bunmei era) established in 1474, which was the oldest example in documents.
Japanese: 文明_(日本)6年（1474年）成立の古辞書『文明本節用集』に、「漿醤」に「シヤウユ」と読み仮名が振られているのが文献上の初出である。
English: The Chinese characters, '醤油' that represent soy-sauce, is a Japanese-Chinese word, and it made the first appearance in the article of November 24, 1568 of "Tamonin nikki diary," which was about 100 years later than the appearance of '漿醤' in "Bunmeibon setsuyo-shu" stated above.
Japanese: 漢字表記の「醤油」は和製漢語で、上記「漿醤」から約100年後の『多聞院日記』永禄11年（1568年）10月25日の条に初めて登場する。
English: On the other hand, it is represented as '漿油' in the article of July 25, 1536 of "Rokuon-nichiroku diary," and therefore the Chinese characters '漿油' representing soy-sauce are likely to be older than '醤油.'
Japanese: しかし『鹿苑日録』天文(元号)5年（1536年）6月27日条には「漿油」と表記されており、「シヤウユ」の漢字表記はこちらの方が古い可能性が高い。
English: In early times, '油' of '醤油' was read like Chinese, and '醤油' was sometimes pronounced as 'shauyuu.'
Japanese: また、初期には「醤油」の「油」を漢音読みして「シヤウユウ」と発音されることもあった。
English: The order of using seasonings in cooking is expressed as 'sa-shi-su-se-so,' which means 'sa (sato [sugar]), shi (shio [salt]), su (su [vinegar]), se (seuyu [soy-sauce]), so (miso [soybean paste]),' in which soy-sauce is expressed as 'se' of 'seuyu,' however, it should be written in 'shauyu' in historical Japanese syllabic writing.
Japanese: 調味料を料理に用いる順番を表す語呂合わせの「さしすせそ_(調味料)」では、醤油は「せうゆ」として「せ」に割り当てられているが、歴史的仮名遣では「しやうゆ」と書くのが正しい。
English: However, 'Seuyu' is widely used as the so-called acceptable Japanese syllabic writing.
Japanese: ただし「せうゆ」という仮名遣も、いわゆる許容仮名遣として広く行われていた。
English: Shitaji, another name of soy-sauce, came from the meaning of the base (Shitaji) of Japanese soup, and there are many theories regarding the origin of murasaki, another name of soy-sauce.
Japanese: 醤油の別名、したじは吸い物の下地の意から、むらさきの別名の語源は諸説ある。
English: It was said to be the court-lady language that came from the color of soy-sauce, or it was said to have a connection with the fact that soy-sauce in large quantities was produced along the foot of Mt. Tsukuba in the Edo period.
Japanese: 醤油の色から来た女房詞、または江戸時代に筑波山麓で醤油が多産されたことからとも言われる。
English: In English, it is called the soy-sauce, and Daizu is called the soybean.
Japanese: 英語ではsoy-sauceといい、また大豆のことをsoybeanと呼ぶ。
English: Soy contained in these words was from 'Shoyu' (soy-sauce in Japanese word) which was handed down through Dutch language (soja).
Japanese: これらの語に含まれるsoy(-)は、日本語「しょうゆ」がオランダ語（soja）経由で伝わったものである。
English: Tracing the history of Japanese '醤' in documents, '主醤,' the name of an official position which deals with 醤 (hishio), was found in 'Taiho Ritsuryo' (Taiho Code) in 701.
Japanese: 文献上で日本の「醤」の歴史をたどると、701年の「大宝律令」には、醤を扱う「主醤」という官職名が見える。
English: The 'Engishiki' (codes and procedures on national rites and prayers) which was promulgated in 923 stated that one and a half koku of hishio (a unit of volume: rice 1-koku is 180.39 liter, lumber 1-koku is 0.278 cubic meter) were made out of three koku of soy beans, and this showed that there were manufacturers and sellers of hishio in Kyoto in this period.
Japanese: また923年公布の「延喜式」には大豆3石から醤1石5斗が得られることが記されており、この時代、京都には醤を製造・販売する者がいたことが分かっている。
English: In addition, Wamyo-sho (a dictionary compiled in the Heian period) refers to 'niku-bishio' and 'shishi-bishio' (both meaning salted meat) in the item of 'salted food' and it also described 'mame-bishio' (salted beans) which was made out of beans in the item of 'hishio.'
Japanese: また和名抄では、「醢」の項目にて「肉比志保」「之々比之保」（ししひしほ）についてふれており、「醤」の項目では豆を使って作る「豆醢」についても解説している。
English: "Qi Min Yao Shu" (the ancient Chinese agricultural texts) in China around 500 stated the manufacturing method of hishio similar to Japanese soy-sauce today.
Japanese: 500年頃の中国の『斉民要術』には、現代の日本の醤油に似た醤の製造法が記述されている。
English: Fermented food using rice malt was believed to be produced in Asia regions such as China around from the fifth century to the sixth century.
Japanese: 麹を用いた発酵食品は5-6世紀頃には中国などのアジア地域で製造されていたと考えられている。
English: According to the story, the manufacturing method of kinzanji miso; miso mixed with chopped vegetables, which was made in Jingshan Temple in Zhenjiang, Southern Sung (present day Zhenjiang, Jiangsu Province, China), was introduced to Japan by Hotoenmei-kokushi, a founder of Kokoku-ji Temple in Yura Town, Kii Province (Wakayama Prefecture) around the 13th century, and production of kinzanji miso started around Yuasa Town.
Japanese: 伝承によれば13世紀頃、南宋鎮江（現中華人民共和国江蘇省鎮江）の径山寺で作られていた、刻んだ野菜を味噌につけ込む金山寺味噌の製法を、紀伊国（和歌山県）の由良町興国寺の開祖法燈円明國師（ほうとうえんめいこくし）が日本に伝え、湯浅町周辺で金山寺味噌作りが広まった。
English: Tamari (dark sauce) from this miso was used as a seasoning and it is regarded as the original seasoning leading to the tamari soy-sauce today.
Japanese: この味噌の溜（たまり）を調味料としたものが、現代につながるたまり醤油の原型とされる。
English: The first appearance of 'tamari' in documents was in "Nippo jisho" (Japanese-Portuguese dictionary) published in 1603.
Japanese: なお、「たまり」の文献上の初出は1603年に刊行された『日葡辞書』である。
English: It is stated in it that 'Tamari: An extremely tasteful liquid obtained from miso and used for cooking.'
Japanese: 同書には「Tamari.Miso（味噌）から取る、非常においしい液体で、食物の調理に用いられるもの」と記述されている。
English: The term 'sutate' (簀立) which was stated to be another name of 'soy-sauce' in "Nippo jisho" was referred in "Unpoiroha-shu dictionary," the old dictionary established in 1548, as '簀立 スタテ 味噌汁立簀取之也.'
Japanese: また、同書で「醤油」の別名とされている「スタテ（簀立）」が、1548年成立の古辞書『運歩色葉集』に「簀立スタテ味噌汁立簀取之也」と記されている。
English: Export of soy-sauce overseas was commenced by the Dutch East India Company in 1647.
Japanese: 日本国外への醤油の輸出は1647年にオランダ東インド会社によって開始された。
English: Japanese soy-sauce in France was described in "Encyclopedia, or a systematic dictionary of the sciences, arts, and crafts" (1765).
Japanese: フランスでの日本産醤油に関する記述は、『百科全書』（1765年）に現れる。
English: According to the record at that time, to prevent corruption of soy-sauce, soy-sauce was firstly boiled, and was poured into a ceramic bottle, being sealed with bitumen.
Japanese: 当時の記録によると腐敗防止のために、醤油を一旦沸騰させて陶磁器に詰めて歴青で密封したという。
English: The bottle which was used to keep soy-sauce was a ceramic bottle called the 'conpra bottle,' and many 'conpra bottle' still exist.
Japanese: 用いられたビンは「コンプラ瓶」と呼ばれた陶器の瓶であり、多数が現存する。