nntsuzu/KFTT huggingface dataset:
English: Some dishes are considered to have been originated in a foreign country: They have become dishes specific to Japan, because their features have been altered in Japan (examples: yakisoba (fried soba) and shabushabu (eating beef after being dipped into hot water slightly and with a special sauce).
Japanese: もとは海外起源であったと考えられているものの日本国内で変転があったためにもはや日本の独特の料理になっているもの（例焼きそば、しゃぶしゃぶ）
English: Japan-specific dishes in which foodstuffs or a cooking method originated in a foreign country is used (examples: rice omelet and Japanese-style chicken rice)
Japanese: 海外起源の食材や料理法を応用した日本独自の料理（例オムライス、日本風チキンライス）
English: Some dishes originated in Japan: They were altered in a foreign country and have been imported to Japan again (an example: California roll)
Japanese: もとは日本起源の料理が海外で改変され逆輸入されたもの（例カリフォルニアロール）
English: It is difficult to classify dishes as being nihon-ryori based on their ingredients or the cooking method used, and some dishes seem to be regarded as both wa-shoku and yo-shoku (examples: ginger-fried pork and pork ginger).
Japanese: 素材や料理法からはどちらとも判断がつけがたい上に、和食、洋食の両方の扱いを受けているようにも見えるもの（例豚肉の生姜焼きとポークジンジャー）
English: On the whole, in modern times when the speed of traffic and cultural interaction increased, corresponding has advanced on the international level, the cultural interaction has increased as a result of the speed of information-exchange by means of telephone, the Internet, and electronic mail and the ease of travel with the increase of airplanes has increased tremendously, nihon-ryori in the broad sense, including Japanese-style of eating as well as nihon-ryori dishes, and dishes from foreign cultures have all strongly influenced each other.
Japanese: おしなべて、比較的交通や文化交流が高速化された近代、さらに国際化にともない電話・インターネット・電子メールなどによる情報伝達手段、航空機などによる交通輸送手段が超高速化して文化交流が盛んになった現代に至って、日本料理、ないし日本式食餌法まで含めた広義の日本料理と、異文化料理との間における相互への影響がはなはだしい。
English: For example, in Chinese cuisine, there was originally no such dish as 'ramen'; it is a dish that was developed uniquely in Japan.
Japanese: 中国料理で言えば、元来中国料理にはラーメンという調理品目はなく、あくまでラーメンは日本で独自の発展を遂げた料理である。
English: In recent years, ramen dish styles have been exported to China, and now ramen is listed on menus in high-class restaurants there as well.
Japanese: しかしながら、近年ではこれが中国へ輸出されて中国の高級飯店の品書きにまで載っている。
English: The rotating round tables, provided nowadays in high-class restaurants in China, were originally round tables for serving both Japanese dishes and Chinese dishes, invented by a Chinese cook having resided in Yokohama, to be used in restaurants serving both Japanese and Chinese dishes.
Japanese: また、現在では中国の高級飯店で常設されている回転式の円形食卓も、元来は横浜の在日中国人調理家が和食と中食の折衷店で使えるものとして日本において発明した和・中兼式料理円卓である。
English: However, the table style was re-exported to China and has been established as 'a Chinese style table.'
Japanese: しかしながら、現在では中国へ逆輸出されて「中国式」として定着している。
English: In addition, many grilled foods, boiled, and seasoned foods, and stir-fried dishes, cooked in ways quite similar to cooking nihon-ryori dishes, are also eaten, and the udon (Japanese wheat noodles), oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.), sushi-style rice balls (kimbap), miso soup and Takuanzuke (yellow pickled radish), all of which were brought into Korea in the era when Japan annexed Korea, are still eaten there.
Japanese: その上に日本料理とよく似た調理過程を経て作る焼物・煮物・炒め物も多く、また日韓併合時代に伝播したうどんやおでん、寿司風のおにぎり（キムバプ）、味噌汁、沢庵漬けなどもいまだ食されている。
English: Furthermore, of various kimchi pickles of vegetables, sea food, and livestock products, made using red peppers brought from Japan during the medieval period, a significant amount of kimchi pickles of Chinese cabbage are always sold in Japan as well, because they resemble pickles of napa cabbage in Japan.
Japanese: また、中世に日本から伝播した唐辛子を用い、野菜・水産物・一部の畜産物などを漬ける各種キムチのうち、白菜のキムチについては、日本の白菜の漬物と似ていることもあり、日本国内でも恒常的に大量に販売されている。
English: Concerning 'bibimbap,' a Korean dish in which various side dishes are put on top of boiled rice placed originally in a non-heated bowl and both side dishes and rice are eaten from the mixture, a Korean cook residing in Japan and a Japanese cook have recently devised jointly 'stone-roasted bibimbap,' in which a bowl, cut out of rock, is heated and boiled rice and side dishes are placed in it (in many of such dishes, side dishes not used in traditional Korean dishes are provided).
Japanese: また、本来冷たい器にご飯を盛りその上に各種惣菜をのせて混ぜて食べる韓国料理「ビビンバ」について、近年に在日韓国人調理家と日本人調理家が共同で、岩から切り出した器を熱してその中にご飯と惣菜（通常の韓国料理には用いられない惣菜を載せるものも多い）を盛る「石焼ビビンバ」を考案した。
English: Having been favorable accepted, this dish style has been re-exported to Korea and has firmly been established there as a regular dish called 'dolsot bibimbap.'
Japanese: そうすると好評を博し、現在では韓国に逆輸出されて「トル（岩）ソ（焼き）ビビンパプ」と呼ばれて現地で定番化している。
English: Although this dish is nihon-ryori (Korean-style wa-shoku) in the broad sense, Japanese as well as Koreans recognize the dish as a Korean dish rather than a Japanese dish.
Japanese: これなどは、広義の日本料理（韓風和食）であるにもかかわらず、当の韓国人も日本人も日本料理としてではなく韓国料理であると認識している。
English: However, as exemplified by 'the stone-roasted yuba (a soy bean-processed product), bonito bibimbap,' there have appeared many dishes that can not be identified clearly as Japanese dishes or Korean dishes.
Japanese: しかし「石焼湯葉カツオビビンバ」など、もはや日本料理なのか韓国料理なのか明確に判別しかねるものも増えている。
English: Boiled rice dressed with fish meat is fermented to make sushi, and this method was invented in Southeastern Asia, in particular, in the Kingdom of Thailand and in the Mekong River basin during ancient times.
Japanese: 寿司については、古代に東南アジア特にタイ王国やメコン川流域で発明された魚肉と米を合えて発酵されたものである。
English: From the Heian to the Edo period, the sushi-eating habit was developed and established as vinegared rice-eating culture specific to Japan.
Japanese: 平安時代から江戸時代にかけて日本独自の酢飯文化として発展・定着した。
English: In recent years, 'sushi as nihon-ryori' has been recognized throughout the world.
Japanese: 近年、その「日本料理としての寿司」は世界各国で「日本料理」として認識されている。
English: However, in the United State, People's Republic of China and Republic of Korea, avocado and caviar are used as toppings for sushi, which had not been used in Japan before, and this sushi style has been imported back into Japan.
Japanese: しかしながら、アメリカ合衆国・中華人民共和国・大韓民国などで食べられているアボカド・キャビアなど従来寿司ネタとして使われることなど予想もされなかった食材を使った寿司が日本に逆輸入されている。
English: Many other commercialized products exist in Japan that are difficult for Japanese to tell whether they are nihon-ryori dishes or foreign dishes for example; 'the essence of tom yam chazuke (boiled rice with tea poured over it' with the flavor of the 'tom yam' soup famous as a soup dish in the Kingdom of Thailand, 'the Morioka reimen' (cold noodles), the pho (Vietnamese noodle soup) Japanized by completely changing the udon nature using the leaf mustard that Vietnamese never ate originally, and 'rice burger' in which boiled rice is placed on the both sides of a teriyaki (grilled with soy sauce and sugar) beef paddy.
Japanese: その他、一般の日本人向けの商業商品においても、タイ王国のスープ料理として名高い「トムヤム」スープ風味の「トムヤム茶漬けの素」、ベトナム麺を本来ベトナム人は食べない高菜を用いてうどん質を全く変えてご当地化した「盛岡冷麺」、牛肉の照り焼きを米で挟んだ「ライスバーガー」など、果たして日本料理なのか異国料理なのか判別に悩むものも多数存在する。
English: Anyhow, 'nihon-ryori dishes,' as well as other dishes, have the aspect of affecting and being affected by foreign dishes in addition to maintaining tradition from ancient times.
Japanese: いずれにしても、他の料理と同じく「日本料理」も、古来の伝統保守の傾向とともに異国料理との混合や相互影響を受ける面を持っている。
English: At the same time, nihon-ryori dishes have greatly affected the cooking culture of other nations, spurred on by Japanese dish trends.
Japanese: 同時に日本食ブームに後押しされ他国の料理文化に対しても多くの影響を及ぼしている。
English: Generally speaking, although having undergone modernization, nihon-ryori dishes still maintain the reminiscence of eating before modern times when people collected food by themselves and prepared their own tableware.
Japanese: 総じていえば、日本料理は近代化の洗礼を受けながら、自分で食材を採集し、食器を整えた前近代の食事事情の名残を今なお残しているといえよう。
English: Generally, farm products, such as grain, including rice, vegetables, beans, and fruits, marine products, such as fish and shellfish, seaweed, and meat, such as that of birds, are mostly used.
Japanese: 一般的に米をはじめとする穀物、野菜、豆類、果物などの農作物、魚介類や海藻といった海産物、鳥類の肉などがよく使われる。
English: Due to influence of Buddhism, use of animal food has not been developed well, almost no dairy products are used, and soybean-processed products are favored for taking in protein.
Japanese: 仏教の影響ゆえに獣肉の利用は比較的発達しておらず、乳製品をほとんど使わず、これらのたんぱく源の代用として大豆加工品が好まれる、といった特徴をもつ。
English: In particular, it can be said a great feature of nihon-ryori, rarely seen in other nations, that marine products are eaten uncooked and eating seaweed is favored.
Japanese: 特に、海産物を生食すること、海藻を好んで食べることは海外ではあまり見られず、日本料理の大きな特徴といえる。
English: Seasoning is based on soup stock, and fermented soybean seasonings, such as soy sauce and miso (bean paste) that includes a lot of umami (giving good taste) ingredients, in addition to salt for salty flavor.
Japanese: 調味は出汁を基本とし、塩味をつけるのには塩のほか、うま味を豊富に含んだ醤油、味噌などの大豆発酵調味料が基本的な調味料として用いられる。
English: A small amount of vegetable oil, such as canola oil and sesame oil, is used, but almost no animal oil, like lard, is used.
Japanese: 菜種油、ゴマ油などの植物油を少量使い、ラードなどの動物性油脂はほとんど使用されない。
English: Excluding the green onion that is used as vegetable as well, only a small amount of spice and herb is used but they are never used in a significant amount.
Japanese: 野菜としても扱われるネギは別として、香辛料やハーブの類は少量使われ、大量に用いられることはない。
English: However, because the types of foodstuffs used are many, the period of training to become a chef is longer.
Japanese: しかしながら、扱う食材の種類が多いため、必然的に料理人の修行期間はそれらよりも長くなる。
English: To make dishes look attractive and to enjoy the taste, time is used for pretreatment before seasoning.
Japanese: 彩りを出し、素材の味を楽しむために、味付け前の下処理に手間をかける。
English: As known from the fact that the chief cook for nihon-ryori dishes is called "itamae" (literally, in front of a (cutting) board), there is a tendency for cooks to concentrate their efforts in cutting foodstuffs.
Japanese: 日本料理の料理長を『板前』という事から分かる通り、食材の切り方に凝る傾向がある。
English: This originates in the kitchen knife ceremony held during the Heian period, and also based on the idea that, due to the influence of Buddhism, it should not be discussed as to whether a dish is tasty or not, while showing off their authority by eating rare food, and the idea that anyone can create a meal by heating.
Japanese: これは、平安時代の包丁式に由来し、珍しいものばかり食べる事によって権威を見せつけ、尚且つ、仏教の影響から味の美味いまずいを論じてはいけない、という考えからと、加熱調理は誰でも出来る、という考えから来たものである。
English: This is quite a contrast to "cuisine" originating as a French word meaning "roasting" and now means kitchen or cooking method.
Japanese: 『焼く』という意味の単語が由来とされる、フランス語で台所や料理法を意味する『キュイジーヌ』(cuisine)とは対照的である。
English: In most of the dishes where food is roasted, it is sprinkled with salt after being pre-treated and roasted over a charcoal fire
Japanese: 焼き物の場合、下処理の済んだ食材に塩を振り、炭火で焼き上げるものが多い。
English: The flavor of nimono (boiled and seasoned foods) or mushimono (steamed foods) mostly provided by miso or soy sauce, based on soup stock.
Japanese: 煮物、蒸し物の場合、出汁を基本に味噌や醤油を用いて味付けが行われる事が多い。
English: Use of minced or grated potherbs is favored (called "yakumi" or "kayaku").
Japanese: 香味野菜を刻んだりすりおろしたりした物を好んで使用する(薬味もしくはかやくと呼ばれる)。
English: For nihon-ryori dishes, a simple cooking method that brings out the natural flavors of food, without too much processing, is respected.
Japanese: 日本料理は素材に手を余り加えず、素材そのものの風味、よさを引き立たせる素朴な調理法が尊重される傾向が強い。
English: This feature is apparent when compared with French or Chinese dishes whereby food is cooked in a complicated procedure, using strong seasonings to the extent that their original texture and taste are lost.
Japanese: これは濃厚な調味料を使い、素材の外見や生の風味が失われるぐらいに複雑に調理したフランス料理や中華料理と比較すると明白である。
English: An everyday meal consists of a bowl of boiled rice (or other boiled grain), a shiru-mono dish (soup dish) and three side dishes (one main side dish and two sub-side dishes), and is called "ichi-ju san-sai" (literally, one soup dish and three side dishes).
Japanese: 日常的な食事の構成としては、ご飯（白米やその他の穀物を炊いたもの）、汁物、おかず3品（主菜1品と副菜2品）という組み合わせを取り、一汁三菜と言う。
English: On the other hand, on formal eating occasions, such as when eating Kaiseki ryori (a simple meal served before a ceremonial tea: 懐石料理 in Japanese) and Kaiseki ryori (set of dishes served on an individual tray for entertaining guests: 会席料理 in Japanese), it is ordinary that a dish or a tray of dishes are served one after another.
Japanese: 一方、懐石料理・会席料理のように改まった席では一品（あるいは一膳）ずつ順番に料理が供されるのが普通である。
English: For Western dishes, there is the concept of 'courses,' and a different type dish (hors 'doeuvres, a soup, and a main dish) is served at several stages.
Japanese: 西洋料理には「コース」という概念があり、何段階かに分けて異なる種類の料理（前菜、スープ、主菜など）を食べる。
English: However, everyday Japanese meals usually do not have such a configuration (the situation is the same in restaurants serving everyday meals).
Japanese: しかしながら、日常の日本食ではそのような構成をとらないのが一般的である（日常食を提供する食堂・レストランも同様）。
English: In addition, in many Japanese eating places, the cook provides a comprehensive environment to accentuate the eating experience, such as the atmosphere, rather than just the food, and care about the consistency of the tableware and the eating room.
Japanese: また食器や食事室の統一性にも配慮が払われるなど、日本料理は料理そのものより、、雰囲気など、食を巡る総合的な工夫が調理者側から一方的になされることが多い。
English: This is also a conspicuous feature of nihon-ryori restaurants, compared with French restaurants where the jobs of the personnel are clearly divided, for example, into cooking, customer service, and management.
Japanese: これも調理、接客、管理などの分業化が進んだフランス料理と比べると引き立つ特徴である。
English: It is said that, in addition to arranging cooked foodstuffs beautifully, cooking also includes offering the feel of the season and elegance through well considering the feel of the materials of tableware and picture patterns on the tableware.
Japanese: 調理した食材を彩りよく並べるだけでなく、器の質感や絵柄なども吟味し、季節や風情を盛り込むことも、調理の一つとされる。
English: Because more importance is placed on the left side rather than on the right side in Japanese culture, it is right to place the main dish, a boiled rice bowl, on the left side.
Japanese: 日本古来より左が上位と扱う文化のため、主食のご飯を左に置くのが正しい。
English: In particular, earthenware can be shaped in many forms relatively easily, and dishes of earthenware are considerably different from those for traditional Western cuisine and are provided, for example, as deep-colored plates, rectangular plates, or flower-shaped or fruit-shaped dishes.
Japanese: 特に陶器は造形の制限が緩やかで、濃い色の皿・角型の皿、花や果実の形を模した器など、伝統的な欧米の料理の食器とは大きく異なる。
English: Even compared with the dishes in neighboring China and Korea each having a history of producing ceramic-ware, the dishes in Japan are quite conspicuous compared with those for Chinese dishes for which many round dishes with traditional paintings are used and with those for Korean dishes for which metal-ware and white porcelain with no paintings are used.
Japanese: 近隣国で陶磁器生産の歴史がある中国・韓国と比べても、丸皿を多用し伝統的な絵付けの陶磁器を用いる中華料理や、金属製の器や絵付けのない白磁の食器を主とする韓国料理に比べ異彩を放っている。
English: Wooden bowls had been popular until ceramic-ware became widely used (In Kyushu, the custom of using wooden bowls has almost been lost due to the wide use of ceramic-ware, but in the Tohoku region, the culture of using many wooden bowls remained until modern times.)
Japanese: また、陶磁器の普及までは木椀を使用しており（九州では陶磁器の普及により木椀を用いる習慣がほとんど失われた一方、東北地方では近代にいたるまで木椀を多用する文化が残っていた。）
English: The first historical document concerned with cooking is the "Nihonshoki" (Chronicles of Japan), in which the following description is included: Iwakamutsukari no Mikoto (the ancestor of the Takahashi clan) served a dish of bonito and hamaguri clams to Emperor Keiko when the emperor visited Ukimiya Shrine in Awa thinking of dead Yamato Takeru no Mikoto.
Japanese: 料理の記述の文献初出は、『日本書紀』で磐鹿六雁命（イワカムツカリノミコト、高橋氏の祖先）であり、景行天皇が亡き日本武尊を偲んで安房の浮宮へ行幸した際にカツオとハマグリの膾を出した記述である。
English: It is said that Iwakamutsukari no Mikoto was appointed to the chief of Daizenshiki (Office of the Palace Table), and was enshrined later as the god of cooking.
Japanese: 盤鹿六雁命は大膳職長に任じられたと言われ、後に料理の神として祭られるようになった。
English: Nimono (boiled and seasoned foods), yakimono (broiled foods) and mushimono (steamed foods) were eaten from ancient times, but agemono (deep-fried food) was brought to Japan from China via Korea around the Asuka period.
Japanese: 古くから煮物、焼き物、蒸し物は行われていたが、揚げ物は飛鳥時代ごろに中国→朝鮮から入ってきたと考えられる。
English: In addition, special dishes as well as tea were also brought to Japan through the introduction of Buddhism form China, and these dishes have been uniquely developed mostly in temples.
Japanese: また、中国からは仏教を通しても特殊な料理や茶が伝えられ、これはおもに寺院において独自の発展をみた。
English: These are shojin ryori dishes (vegetarian dishes), corresponding to the introduction of shojin ryori dishes, a ban on eating livestock and Japanese monkeys was issued several times.
Japanese: これが精進料理であり、精進料理の伝来とともに家畜やニホンザルなどの野獣を食べてはいけないという禁令が何回か出ている。
English: In the Nara period, influences of Chinese culture appeared even in dishes and eating habits, and corresponding to the introduction of seasonal festivals, dishes for celebrations became served widely.
Japanese: 奈良時代には、中国文化の影響が料理や食習慣にも現れ、節供の行事の移入につれて晴れの日の料理が盛んになった。
English: Cooking methods brought to Japan from China were connected with the environment and food in Japan, being modified later into dishes specific to Japan
Japanese: 中国から伝わった料理法が日本の風土や産物と結び付き、やがて特有な日本風の料理に変化した。
English: Dishes of karaage (fried food coated with flour or potato starch), karani (Chinese-style nimono) and togashi (Chinese sweets) appeared, and Chinese-style Natto (fermented soybeans) appeared as well.
Japanese: 唐揚げや唐煮、唐菓子などの料理が登場し、中国風の納豆なども登場した。
English: It is also during this era that the term of daikyo-ryori (dishes for grand banquets) appeared.
Japanese: 大饗（だいきょう/おおあえ）料理という言葉が出てきたのもこの頃である。
English: The dishes placed on eating tables for nobles were not seasoned with soy sauce, and no soup stock was used for them either.
Japanese: 貴族の食膳にのぼる料理は、現代のように醤油で味付けされることもなく、出汁も用いられていなかった。
English: In this way, cooking methods did not develop well and nobles seasoned their dishes with salt and/or vinegar by themselves.
Japanese: そのように、調理技術は未発達で、貴族達は食べる料理に自ら塩や酢などで調味をしていた。
English: In addition, nobles despised vegetables as vulgar foodstuffs and did not eat them, and they showed off their authority by eating rare food.
Japanese: その上、野菜を下品な食べ物と見下して摂取せず、珍しい食べ物を食べる事で貴族達は自分達の権威を見せ付けていた。
English: Affected by Buddhism, nobles considered it a taboo to say whether a dish was delicious or not.
Japanese: 更に、仏教の影響で料理の美味いまずいを口にする事をタブー視していた。
English: As a cooking-related person, FUJIWARA no Yamakage devised a new cooking method (Shijo style cooking) upon orders of Emperor Koko.
Japanese: 人物では、藤原山蔭が光孝天皇の命で新しい料理法（四条流包丁式）を編み出した。
English: Perhaps due to this fact, many well-established Japanese restaurants enshrine 'Iwakamutsukari no Mikoto' and 'FUJIWARA no Yamakage' in their Shinto altars.
Japanese: そのせいか、伝統ある日本料理店では神棚に「磐鹿六雁命」と「藤原山蔭」を祀っている所が多い。
English: Shojin ryori dishes (vegetarian dishes) eaten by Zen priests came to be eaten by the general public, and food-processing techniques, such as, producing ganmodoki (deep-fried tofu mixed with thinly sliced vegetables), were brought to Japan.
Japanese: 禅宗の僧が食べていた精進料理が本格的に流入し、がんもどきなどの食品加工技術が伝わった。
English: Affected by shojin-ryori dishes, the technique to process soybeans and to cook vegetables developed greatly, determining the direction of later progress in nihon-ryori dishes.
Japanese: 精進料理の影響により、大豆加工の技術や野菜料理の技法が大きく発達し、のちの日本料理の方向性を決定づけることになった。
English: The light meal that Zen priest ate during their religious training was called 'kaiseki' (懐石), being the origin of the term of kaiseki (懐石) to be used later.
Japanese: 禅僧の修行の際の軽食を「懐石」と称していたのが後の懐石の語源である。
English: Eisai brought back tea from China, and tea-related dishes were generated by combining tea with kaiseki.
Japanese: また、栄西が中国から茶を持ち帰り、懐石と結びついて茶料理が生まれた。
English: The custom of using a spoon for eating boiled rice went out of style, and when eating boiled rice in a rice bowl, the rice bowl was held in one hand.
Japanese: ご飯を食べるのに匙を使う習慣はすたれ、ご飯碗を手で持って食べるようになった。
English: Entering the Muromachi period, dishes served in the Imperial court became eaten by samurai as well, developing eating etiquette.
Japanese: 室町時代に入ると宮中の料理は武家の間にも採り入れられ、食礼式が発達した。
English: At that time, many schools of etiquette, including the Ogasawara school, thrived, and as a school for cooking, the Shijo school with YAMAKAGE no Masatomo as its founder was established.
Japanese: 当時は小笠原流などの礼法が盛んな時代であり、料理の流派としては中納言山陰政朝を始祖とする四条流が興った。
English: On the other hand, nobles who lost authority could not afford to serve dishes for grand banquets, and these dishes were altered into Yusoku ryori dishes (dishes prepared for the royal court).
Japanese: 一方、権威が落ちた貴族達は大饗料理を作る余裕が無くなり、大饗料理は有職料理に姿を変えた。
English: With the Ashikaga family based on the Ogusa school, it was required to observe eating manners more strictly during this period, and the so-called 'honzen style' (the style for formal dinners), in which dishes for a person were arranged on a tray placed in front of the person, was formed.
Japanese: また、足利家には大草流があり、この頃より食作法がやかましく言われるようになり、1人分の料理を膳の上に組むいわゆる「本膳の形式」による料理が形成された。
English: On the other hand, for these ceremonious dishes, kaiseki (懐石)-ryori dishes were hobby-like based on tea ceremonies.
Japanese: 一方、この儀礼的な料理に対して茶道から生まれた趣味的な料理が懐石料理であった。
English: The interpretation of the sentence of 'It should not be discussed whether the taste of a meal is good or not' was altered, and cooking and eating a meal at Zen temples became considered a religious practice, causing shojin-ryori dishes to develop.
Japanese: 仏教の「食事の味を論じてはならない」という文言の解釈が変わり、禅寺では料理や食事も修行の一環とみなされるようになり精進料理が発達した。
English: Cooking techniques to overcome taboos on meals at Zen temples developed, and the concept of soup stock was generated.
Japanese: 禅寺の食のタブーを克服するため調理技術が発達し、出汁の概念が生まれた。
English: As a change from formal and restrictive meals served for entertaining him, Yoshimasa ASHIKAGA often took meals at Zen temples on the occasions of errands, and it is said that this constituted the base of today's nihon-ryori dishes.
Japanese: 足利義政は窮屈な、接待での食事の息抜きとしてよく禅寺への用事がてらに食事をし、これが現在の日本料理の基となった、とされる。
English: Joao Rodriguez, who visited Japan in the Azuchi-Momoyama period, wrote in his 'Church history in Japan' that the 'abilities' (practical skills) persons in the ruling class should have were 'the art of Japanese archery, kemari (a game played by aristocrats in the Heian period) and the use of kitchen knives.'
Japanese: また、安土桃山時代に来日したジョアン・ロドリゲスは著書『日本教会史』の中で支配階層が身に付けるべき「能」（実践的な教養）であったものとして、「弓術・蹴鞠・庖丁」を挙げている。
English: In the era from towards the end of the Muromachi period to the Azuchi-Momoyama period, early European ships brought to Japan European dishes and European sweets (such as castella sponge cakes).
Japanese: 室町末期から安土桃山時代には南蛮船により南蛮料理や南蛮菓子（カステラなど）が伝わってきた。
English: During the Edo period, urban culture flourished, and it is known that the contents of dishes were rich, according to menus and cook books at that time.
Japanese: 江戸時代には、都市文化が繁栄し、当時の献立や料理書によればその料理の内容が豊かであったことが知られる。
English: The dishes at restaurants developed centered on the urban areas, for example, "rusui-jaya" teahouses where the domain's diplomatic officials were regulars, were eaten while drinking sake in eating styles not restricted as honzen or kaiseki (懐石), and these dishes were called kaiseki (会席)-ryori dishes (the dishes served mostly today).
Japanese: また、都市部を中心に発達したお留守居茶屋などの料亭の料理は、酒を飲みながら料理を食べる形式で本膳や懐石のように作法にあまりとらわれないのが特徴であり、これを会席料理と称した（現在最も多く行われているのはこの会席料理である）。
English: In the Kanto region, strong soy sauce was invented and came to be used for seasoning or coloring many dishes.
Japanese: 関東地方で濃口醤油が発明され、調味や色付けに醤油が多用されるようになった。
English: The technique to generate soup stock based upon dried bonito or konbu (a kind of kelp) progressed, and as sugar became used widely, sweet Japanese confectionery became available.
Japanese: 鰹節や昆布で出汁をとる技術が高度に発達し、砂糖の普及により、甘い和菓子が食べられるようになった。
English: In the middle of the Edo period, the technique of using kitchen knives, called 'mitate,' to make foodstuffs look like other things, as typically seen in daikon chains, developed.
Japanese: 江戸時代中期には、輪違い大根に代表される「見立て」という飾り包丁の技法が発達した。
English: Because Edo was placed at the center of politics, many products and cooking methods in areas throughout Japan were gathered there, in addition to the occasions of Sankinkotai (a system under which feudal lords in the Edo period were required to spend every other year in residence in Edo) of daimyo (Japanese feudal lords).
Japanese: 江戸は政治の中心地であり、諸大名の参勤交代をはじめ広く地方の産物や料理法が持ち込まれた。
English: Then the tradition of splendid Edo dishes started in the Kanto region where land-based foodstuffs and marine foodstuffs were abundantly available.
Japanese: それから、海の幸・山の幸に恵まれた関東の地で華麗な江戸料理の伝統が花開いた。