nntsuzu/KFTT huggingface dataset:
English: Although it is famous for its pork ramen, super-spicy ramen (presently very spicy ramen, slightly spicy ramen, and the like) has a solid reputation among super-spicey lovers.
Japanese: 角煮ラーメンが有名ではあるが激辛マニアの間では激辛（現在は大辛、ちょい辛ラーメンなど）ラーメンも評判である。
English: The store plays reggae music in the background, setting up an eccentric atmosphere.
Japanese: 店内はレゲエがBGMで流れており一風変わった雰囲気を醸し出している。
English: Store hours and days being rather irregular (it closes when the soup runs out or when business is slow; it often closes temporarily due to the owner's passion for motorbike races); it is notorious for annoying regular customers.
Japanese: 営業状況がかなり不安定で（スープが無くなったり、ある程度、客が途絶えたりすると閉店する。また、店長がバイクレースをする為臨時休業も多い）、常連泣かせの店としても有名である。
English: A descendant of Ramen-Jiro Akabane (Fujimaru) in Tokyo, and the first in Kyoto from this lineage.
Japanese: 東京のラーメン二郎赤羽（富士丸）系の店で、この系統の店としては京都初となる。
English: Partly because there is no other store that serves Jiro type ramen in Kansai, many customers are from outside the prefecture.
Japanese: 関西で二郎系のラーメンが食せる店が他にないこともあり、県外からの客も多い。
English: The noodle's hardness, seasoning of the soy sauce condiments, part of the roasted pork fillet, and the like can be customized, with toppings such as hot spring boiled eggs and napa cabbage kimchi being available free of charge.
Japanese: 麺の堅さや、醤油ダレの味付け、叉焼の部位など、細かに注文できる上に、温泉玉子、白菜キムチのトッピングが無料で出来る。
English: Recently, the shop has started a new flavor created by adding seafood broth to the soup base as a original flavor.
Japanese: 最近、以前よりのスープを元味とし、それに魚介出汁を加えた新味を始めた。
English: Popular for passing out 100-yen coupons in store, in addition to its very low prices.
Japanese: 非常に価格が安い上に、来店すると100円割引券が貰えることで、人気がある。
English: Shibazuke is included as a garnish, and helps to reset one's tastebuds after eating the ramen which has a rather heavy flavor to it.
Japanese: 柴漬けが添えられるのだが、こってりとしたラーメンの口直しには非常に良く合う。
English: While it features rather a soup made of thick soy sauce with backfat, salt and thick white broth ramen are also popular.
Japanese: かなり濃厚な背脂醤油系が売りだが、塩ラーメンやこってり系の白湯ラーメンもあり、いずれも人気がある。
English: The Tsubame-Sanjo line ramen is older in terms of using a soup made out of soy sauce and backfat, but the relation between them is not known.
Japanese: 背脂醤油系のラーメンとしては燕三条系ラーメンの方が古いのだが、関連は不明。
English: This store is also said to have invented garlic pepper.
Japanese: また、「ニントン」（ニンニク唐辛子）を考案したのもこの店だと言われている。
English: A typical type of non-Kyoto ramen store, it serves plain salt ramen using chicken bone broth.
Japanese: 鶏ガラを使ったあっさりとした塩ラーメンを出す、非京都ラーメンの代表的な店の1つ。
English: The line is especially long during lunch time, even during weekdays, most likely due to tourists.
Japanese: 観光客も訪れるせいか、特に、昼食時の行列は、平日でもかなりのものになる。
English: It is often picked up by the mass media for the amazing site of flying droplets when the oil is poured, but its local reputation is not quite so high.
Japanese: 熱した油をかける際に、飛沫が飛び散ることで、見た目に派手なせいかマスコミに取り上げられることが多いが、地元での評価はそれほどでもない。
English: Its dish of 'Noodle with thin sliced meat,' is a limited item, and is so popular that it is often sold out immediately after the store opens.
Japanese: 限定メニューの「細切り肉入りそば」は非常に人気があり、開店直後に売り切れることも多い。
English: Serves Hakata style (Nagahama style) pork bone broth ramen (however, most people from Kyushu say it is rather altered and not the traditional kind of Hakata style pork bone broth ramen).
Japanese: 博多風（長浜風）豚骨ラーメンを出す（ただし、九州の人間に言わせると、かなりアレンジされた物で、本来の博多風豚骨ラーメンではないという人が多い）。
English: Ramen which is similar to that of 'Sugichiyo,' as the chief placed in charge of the opening of 'Sugichiyo' opened Tengu independently, and some people say it is even better tasting than the current 'Sugichiyo.'
Japanese: 「杉千代」の開店当時のチーフが独立して始めた店なので、ラーメンは「杉千代」とよく似ているが、現在の「杉千代」より美味しいとの声も多い。
English: Accordingly, though the featured dish is a ramen which uses soup made out of soy sauce and backfat like 'Sugichiyo,' unlike 'Sugichiyo,' it features many different kinds of ramen, and its salt ramen is also popular.
Japanese: というわけでメインは「杉千代」と同じ背脂醤油系だが、「杉千代」とは違いラーメンの種類は多く、塩ラーメンも人気が高い。
English: Features a 'pork bone broth ramen' which uses a very thick soup made out of boiling a huge amount of pork bones at high temperature, and is considered to be an evolved form of thick type of soup.
Japanese: メインの「とんこつラーメン」は大量の豚骨を高温で煮込んだ極めて濃厚なスープで、こってり系の発展系と考えられる。
English: Although the current main store is located in an obscure area in the mountains of Kizugawa City, many customers drive from far away areas.
Japanese: 現在の本店は木津川市の山の中と、かなり辺鄙な所にあるにも関わらず、車で遠方から来る客も多い。
English: Characterized by its simple but very thick soy sauce type soup based on pork bone broth, with a healthy accent of green onion and bean sprout.
Japanese: シンプルだが極めて濃厚な豚骨ベースの醤油系スープが特徴で、ネギともやしが程よいアクセントとなっている。
English: Shigeru KISHIDA, a vocalist for a rock band from Kyoto, Kururi, gave the store his highest praise, and his autograph and goods are displayed in the store.
Japanese: 京都出身ロックバンドくるりのボーカル岸田繁氏絶賛の店であり、店内にはサインやグッズが飾られている。
English: It features the Tokyo style of orthodox soy sauce ramen as the store name goes, but the price is as low as 400 yen, and the store is filled with students at lunch time.
Japanese: 店名通り、東京風のオーソドックスな醤油ラーメンだが、400円と格安であり昼時は学生でにぎわう。
English: The menu includes neither dumpling nor fried rice, but curry rice is available for some reason.
Japanese: メニューにはギョウザもチャーハンもないが、なぜかカレーライスを売っている。
English: Among some, including ramen lovers, Kyoto ramen is recognized as a local ramen, and often introduced in feature magazine articles about ramen.
Japanese: ラーメン愛好家など一部の人の間では、京都ラーメンはご当地ラーメンのひとつとして認知されており、雑誌等のラーメン特集でもよく紹介されている。
English: On the other hand, the visibility of Kyoto ramen as a local ramen is still low among common people.
Japanese: 一方で、京都ラーメンのご当地ラーメンとしての一般的な認知度はまだ低い。
English: Furthermore, the majority of residents in Kyoto are not especially aware of the existence of 'Kyoto ramen.'
Japanese: また、当の京都に住む人も多くは「京都ラーメン」を特に意識していない。
English: It is considered because ramen is too much of a daily food for people in Kyoto and as such has not been featured.
Japanese: これは、京都人にとって、ラーメンはあまりに身近な存在であり、特に、それを注視して考えたことがないためと思われる。
English: This is often observed with regards to Takayama ramen, Tsubame-Sanjo ramen, and the like (for comparison, the word 'ramen' is not even used in Takayama, and ramen is locally called 'soba').
Japanese: こうした例は、高山ラーメン、燕三条系ラーメンなど、少なくない（ちなみに高山では「ラーメン」と言う呼称さえ使われず、地元では「そば」と呼ばれている）。
English: Setting aside the case of revitalizing the town depending on the local ramen, the 'ramen' that people always eat is recognized as just 'ramen' most of time.
Japanese: ご当地ラーメンで町おこしをしている場合などはともかく、地元の人間にとっては、日常、普通に食べている「ラーメン」はただの「ラーメン」としてしか認識されていないことが多いのである。
English: As of March 2008, according to the itown page, there are about 500 stores specializing in ramen in Kyoto Prefecture, and there are more than 1,000 stores that serve ramen including stores not specializing in ramen (i.e., Chinese restaurants).
Japanese: ただ、2008年3月現在、iタウンページによると、京都府にはラーメン専門店は500軒ほど有りあり、その他、専門店ではないが、ラーメンを提供する店（中華料理店など）を加えると、実に1000軒を超える店がある。
English: It is said that Kyoto prefecture features the most ramen stores per capita among the 47 prefectures.
Japanese: これは人口比で言えば、47都道府県の中でもっともラーメンを扱う店が多いのではないかと言われている。
English: Furthermore, most of ramen stores in Kyoto have common formats (noodle and ingredients), which can be regarded as one category.
Japanese: また、そうした京都のラーメン店の多くが共通のフォーマットを持っており（麺と具材）、一括りの存在と見てもおかしくはないだろう。
English: In fact, not a few local ramen have become famous without actual forms (like Kobe ramen and Naniwa ramen) or have already become a mere name (like Sapporo ramen and Hakodate ramen); compared with them, 'Kyoto ramen' has an evident entity and satisfies requirements as the local ramen much more.
Japanese: 実際、ご当地ラーメンには、神戸ラーメンや浪花ラーメンのように、実体はないのに言葉だけが一人歩きしているものや、札幌ラーメンや函館ラーメンのようにすでに形骸しているものも多くあり、それらと比較すれば、「京都ラーメン」は、確かな実体もあり、はるかにご当地ラーメンの要件を満たしていると言える。
English: Anincreasing number of recent magazines that introduce Kyoto describe 'Kyoto ramen' even when 'ramen' is not especially featured.
Japanese: 最近の京都を紹介する雑誌では、特別に「ラーメン」を取り扱わない場合でも「京都ラーメン」を記載する例が増えている。
English: There are many stores which have opened a chain in areas except Kyoto, leading to a misunderstanding that the ramen came from Kyoto, when in reality they are seldom seen in Kyoto City except for a few stores located in tourist traps.
Japanese: 京都府外ではチェーン展開している店も多くあり、京都発祥のラーメンであるとの誤解を招いているが、京都市内では一部の観光客向けの店で見られるだけで、ほとんど存在しない。
English: This ramen uses a seafood and chicken bone broth soup suited for Japanese taste, and was created by people from other prefectures based on their perception of Kyoto, and is entirely different from ramen commonly eaten in Kyoto.
Japanese: スープは、魚介系と鶏ガラを使った和風の味付けのラーメンで、他府県の人間が京都を勝手にイメージして作った物であり、実際に、京都で一般に食べられているラーメンとは全く異なった物である。
English: It is often served in a course that mimics Kyo kaiseki, followed by Japanese style sweets (e.g. Anmitsu) as a dessert.
Japanese: 京懐石を模して、コース仕立てになっていることが多く、デザートに和風の甘味（あんみつなど）がつく。
English: With the increasing recognition of Kyoto ramen, ramen stores have appeared that themselves Kyoto ramen though they are not from Kyoto, and cup ramens that call themselves Kyoto ramen (there are also many cup ramens tied up with existing stores in Kyoto).
Japanese: 近年、京都ラーメンの一般への認知が進み、京都発祥ではないのに京都ラーメンを標榜するラーメン店や京都ラーメンを標榜するカップラーメンが現れるようになった（京都の実在する店とタイアップしたカップラーメンも多い）。
English: A chain store established by Eat-and (former Osaka-Osho) based on the concept of 'Kyoto street-stall style ramen.'
Japanese: イートアンド（旧大阪王将）が「京都屋台風ラーメン」をコンセプトに立ち上げたチェーン店。
English: Although it may not be expanding nation-wide, it is nevertheless a successful chain that covers a wide area (there are also branches overseas).
Japanese: 全国制覇とまでは行かないが、かなり広域にチェーン展開をしており成功している（海外にも店舗を持つ）。
English: However, for some reason, there is only one store located in Kyoto, despite the fact that Kyoto is supposed to be its origin; this is mostly likely due to the fact of its high entry levels (as of November 2007).
Japanese: ただし、本場であるはずの京都は敷居が高いのか、1店舗しか存在しない（2007年11月現在）。
English: Traditional vegetables of Kyo (another name for Kyoto Prefecture) refers to the crops of vegetables that have been certified by the Kyoto Prefecture since the certification began in 1987, and 41 crops of vegetables have been certified so far, including those that are almost equivalent to traditional vegetables of Kyo, and those that are already extinct.
Japanese: 京の伝統野菜（きょうのでんとうやさい）とは、京都府によって認定された野菜の品目の事で、1987年（昭和62年）の認定開始以来、現在まで41品目の野菜が認定されており、その中には、京の伝統野菜に準じる野菜の品目や、既に絶滅しまった野菜の品目も含まれる。
English: Crops of vegetables that have a history of having been produced even before the Meiji Restoration, when the government was located in Kyoto City.
Japanese: 京都に都が置かれていた明治維新以前からの生産されていた歴史を有する野菜の品目。
English: Karami daikon, which is originated in Takagamine, Kita Ward, Kyoto City, is said to have been cultivated since the Genroku era (1688).
Japanese: 京都市北区鷹峯が原産で元禄（1688）の頃から栽培されていたと言われる。
English: Aomi daikon is said to be a mutant product of 'Kori daikon' (daikon produced in Goku-Kori cho, a town in Kyoto City), which is already extinct, during the Bunka-Bunsei eras (1804 - 1829) of the Edo period.
Japanese: 江戸時代の文化・文政（1804～29）の頃、今は絶滅した「郡大根」の変異種として生まれたと伝えられる。
English: It has a diameter of one to one and a half centimeters, and has a thin shape that is twelve to fifteen centimeters long; and its root bends once or twice, resulting in a unique shape.
Japanese: 直径1～1.5cm、長さ12～15cmの細い大根で、根は1、2回曲がって独特な形になる。
English: It is called 'Aomi daikon' due to the green color of its neck, which sticks out above the ground.
Japanese: 地上に出る首の部分が緑色をしている為「青味だいこん」と呼ばれている。
English: For a long time, Aomi daikon has been an indispensable crop for ceremonial occasions; it has been used as an ingredient in clear soup, and the green portion as substitute for cucumbers or side green of sashimi, and has been a much-prized item of tsukemono (Japanese pickled vegetables).
Japanese: 青味大根は昔からご祝儀用に欠かせないもので、吸い物の具や、青味の部分がキュウリの代用、刺身のつまに利用され、また漬物用として珍重された。
English: Three farmhouses in the city keep up the cultivation and in-house seed production as a commissioned business for preservation of specialty vegetables of Kyoto City.
Japanese: 京都市特産そ菜保存委託事業として、市内の3戸の農家が栽培を続け、種の自家採種をおこなっている。
English: The story behind the origin of Tokinashi daikon is that in the first year of the Bunsei era (1810 - 1820), a man named Toshichi KOYAMA from Higashikujo village, Kii district (present-day Higashikujo, Minami Ward) obtained extremely late variety of daikon seed at the time, and sold them under the name 'Toshichi-daikon.'
Japanese: 文政の初年度（1810から1820）紀伊郡東九条村（現在の南区東九条）の小山藤七という人が、当時極晩生種であった大根の種を得て、「藤七大根」という名で種を販売したのが源であるといわれている。
English: The daikon of the time had no above-ground exposure, without any root showing above the ground, with significantly dark green leaves that have slits; and it is assumed that they were of an exceptionally late variety compared to the present-day Tokinashi daikon.
Japanese: 当時の大根は堀入で地上部に根部が露出する事なく、葉は著しく濃緑色で欠刻を有し、現在の時無大根に比べると、極めて晩生種であったと思われる。
English: Tokinashi daikon's leaves are characterized by their turquoise color, the straightness with deep slits, and fine midribs; the root has a cusp cylinder shape with a diameter of six to eight centimeters, and is approximately forty-five centimeters long.
Japanese: 葉は淡青緑色、深い切れこみがある直立性で、中肋の細かいのが特徴で、根部は先端が細まった尖円筒形をしており、太さ直径6～8cm、長さ45cm程である。
English: Momoyama daikon is said to have been cultivated by transferring Ibukiyama (a mountain lying between Shiga Prefecture and Gifu Prefecture as a boundary) daikon to Okamedani (name of an area in Kyoto City), and because of its dense flesh it was cultivated for pickle usage, but it is currently cultivated for the sole purpose of seed preservation due to a sharp decrease in demand.
Japanese: 伊吹山大根を大亀谷に移して栽培されたと言われ、肉質が緻密で漬け物栽培用として作られていたが、現在は需要が激減し種子保存用のみと言う。
English: Shogoin daikon has a round shape like that of a turnip, and it is an essential crop in Kyoto during winter.
Japanese: 聖護院大根は蕪のような丸い大根で、京都の冬には欠かせ無い野菜である。
English: It becomes very soft when boiled and easily absorbs the soup; thus it is a quality merchandise costing twice as much as ordinary daikon or even higher.
Japanese: 煮ると大変、軟らかく、味が染み込みやすく、通常の大根と比べると、倍以上の値の高級品である。
English: During the Bunsei era in the latter part of the Edo period, this daikon was given to Konkaikomyo-ji Temple in Kurotani district in the east of Shogoin district, as an offering from Owari Province; when a farmer in Shogoin district was given the daikon and grew it for years, the shape somehow changed to a round shape.
Japanese: 江戸時代後期の文政年間、聖護院の東の黒谷という場所に金戒光明寺という寺院が在り、この寺院に尾張から大根が奉納され、聖護院の農家がその大根を貰いうけ、何年も育てていると、何故か丸くなってしまったと言う。
English: Shishigatani pumpkin has long been called 'okabo' in Kyoto; during the Bunka era (1804 - 1818), a farmer in Higashiyama (in Kyoto Prefecture) made a trip to Tsugaru (name of a region in eastern Aomori Prefecture) and brought back pumpkins with him and gave them to other farmers in Shishigatani; the farmers planted the pumpkins in their fields right away and this is said to be the start of their cultivation.
Japanese: 鹿ヶ谷南瓜は、昔から京都では、「おかぼ」と呼ばれていて、文化(元号)年間（1804～1818)の頃、東山(京都府)の百姓が、津軽に旅をした時、南瓜を持ち帰り、鹿ケ谷に住む他の百姓にその南瓜をやった所、百姓達は早速、自分の畑に植えて、栽培したのが始まりと云われる。
English: Shishigata pumpkin is characterized by being more nutritious compared to ordinary pumpkins, and it looks like gourd.
Japanese: 鹿ケ谷かぼちゃは、一般の南瓜と比べて、栄養価が高いのが特徴の瓢箪に似た形状の南瓜である。
English: It is said that during the Kyoho era (1716 - 1736), the head monk of Shoren-in Temple at the base of Mt. Kacho, one of Higashiyama mountain range (in Kyoto Prefecture), brought back with him striped potatoes shaped like shrimp when he returned from his travel over Kyushu; the potatoes were given to Gondayu HIRANO who served the monk, and when the potatoes were cultivated in the land of Maruyama, which is a hillock on the western side of the Mt. Kacho, the potatoes harvested were of excellent quality and had warpage and stripe patterns like those of shrimp, and thus were given the name ebiimo.
Japanese: 海老芋は、享保（1716～1736）の頃、東山(京都府)の1つ、華頂山麓にある青蓮院の門跡が、九州を巡行し、海老のような縞模様の芋を持ち帰り、その芋を仕えていた平野権太夫が拝領して、同じ華頂山西側の小丘である円山の地で栽培したところ、海老のような反りと縞模様をもった質の良い芋ができたので、その姿から、海老芋と名付けられたと云われている。
English: As potatoes, they are of a variety which retain comparatively primitive characteristics, have flesh which is powdery and very sticky, and have a pronounced flavor.
Japanese: 芋としては、比較的原始的な性質を残している品種で、肉質は粉質で、粘り気に富み、よく締まった風味を持つ。
English: Hakata-ori textile refers to a silk textile, a local speciality of mainly Hakata in Fukuoka City, Fukuoka Prefecture.
Japanese: 博多織（はかたおり）とは、福岡県福岡市のおもに博多で特産とされる絹織物。
English: It is made with a lot of thin warps and strongly drawn by bulky wefts with a reed, and is characterized by the design of Hakata-ori textile woven with raised warps.
Japanese: 細い経糸（たていと）を多く用い、太い緯糸（よこいと）を筬で強く打ち込み、おもに経糸を浮かせて柄を織り出すのが博多織の特徴。
English: The Hakata obi sash has a reputation for making silk make a satisfying squeak when tying it.
Japanese: 博多帯の締め心地には定評があり、締める際には「キュッキュッ」と絹鳴りする。
English: Kenjo Hakata' with especially high quality as Hakata-ori textile, features design with a Vajra club (a pestle-like object with pointed ends), a flower tray (both are Buddhist altar articles), and komochi-shima (uneven stripped pattern).
Japanese: 博多織の中でも上質な「献上博多」は、金剛杵と華皿（ともに仏具）と子持ち縞をあしらった模様が特徴。
English: Hakata-ori Textile Industrial Association coordinates such actions such as issuing a sticker to certify the quality of Hakata ori textile.
Japanese: 博多織工業組合が取りまとめを行い、博多織の品質を証明する証紙の発行などをおこなう。
English: Hakata-ori Textile Industrial Association owns the trademark 'Hakata-ori,' and reintroduced it as a regional organization trademark in 2007.
Japanese: 「博多織」の商標は博多織工業組合が有し、地域団体商標として2007年に再提出もしている。
English: Hakata-ori textile is used for Western clothing, bags or purses as well as traditional Japanese dresses, as the trademark, "HAKATA JAPAN."
Japanese: また博多織は伝統的な和装への利用のみならず、「HAKATAJAPAN」の商標で洋服や鞄・財布への活用がなされている。
English: Hakata-ori textile is also used for the vestment of Pope John PAUL the Second (Pope of the Catholic Church) made by Yumi KATSURA.
Japanese: 桂由美の手による教皇ヨハネ・パウロ2世(ローマ教皇)の祭服にも博多織が用いられた。
English: Hakata Machiya Furusatokan' (Hakata townsman houses in Hometown Hall) near Kushida-jinja Shrine (Fukuoka City) holds a hand weaving demonstration of Hakata-ori textile.
Japanese: 櫛田神社(福岡市)そばの「博多町家ふるさと館」では博多織の手織り実演がなされている。
English: And Shoten-ji Temple holds 'Hakata-ori Fair,' a new collection show of Hakata-ori textile in the beginning of November each year.
Japanese: また毎年11月初旬頃に承天寺にて博多織の新作品評会「博多織求評会」が開催される。
English: Hakata-ori textile started in 1241 in the Kamakura period, when a Hakata merchant Yazaemon MITSUDA (1202-1282), who came back to Japan with Enni (Benen) from Song (dynasty), brought the Chinese weaving technique.
Japanese: 鎌倉時代の1241年に円爾（弁円）と共に宋(王朝)から帰国した博多商人の満田弥三右衛門（1202年-1282年）が持ち帰った唐織の技術が博多織の始まりとなる。
English: It is said that Yazaemon also learned how to make somen (Japanese vermicelli) and Jakogan (musk pills) besides the weaving technique, and taught these to people.
Japanese: 弥三右衛門は織物技術のほか素麺や麝香丸などの製法も習得し、これらは人々に教えたという。
English: In the sixteenth century, Hikosaburo MITSUDA, a descendant of Yazaemon, went to Guangzho City in Ming and studied weaving techniques.
Japanese: 16世紀、弥三右衛門の子孫である満田彦三郎が明の広州市に渡って織物技法を研究。
English: It is said that, after coming back to Japan, he made thick textile by making improvements in the process along with Iemon (Tobei) TAKEWAKA, together with the house inherited technique and new technology he had learned.
Japanese: 帰国後、家伝の技法と学んだ新技術を以て、竹若伊右衛門（藤兵衛）と共に工法の改良を重ねて厚地の織物を作ったとされる。
English: It was similar to amber weave (taffeta) in its elaboration, and had a raised stripe design and willow branch pattern.
Japanese: 緻密なところは琥珀織（タフタ）に似て、浮線紋や柳条の模様が浮き出たものであった。
English: The nature of the fabric was very firm and was used for obi sash rather than for rolls of kimono cloth, which were the origin of Hakata obi sash.
Japanese: 地質が非常に堅く、反物としてよりも帯として用いられ、これが博多帯の始まりとなる。
English: In the Edo period, Nagamasa KURODA, the first feudal lord of the Fukuoka Domain, Chikuzen Province, started to present (kenjo) rolls of cloth and Hakata-ori textile obi sash to the shogunate.
Japanese: 江戸時代になり、筑前国福岡藩初代藩主黒田長政によって博多織の反物と帯が幕府に献上されるようになる。
English: This made Hakata-ori textile to be called Kenjo-Hakata, Hakata-kenjo, or Kenjo-design.
Japanese: これにより博多織が献上博多、博多献上、献上柄とも呼ばれることとなる。
English: Kenjo-Hakata textile has five colors: blue, red, dark-blue, yellow and purple, so it is called the Five-color kenjo or Rainbow kenjo.
Japanese: 献上博多織は青・赤・紺・黄・紫の5色を揃え、それ故に五色献上や虹献上と呼ばれる。
English: Blue dye, created from Kariyasu grass represents 'benevolence,' red dye from madder 'politeness,' dark-blue dye from indigo (plant) 'wisdom,' yellow dye from turmeric or bayberry 'faith' and purple dye from purple gromwell 'virtue.'
Japanese: 刈安染の青は「仁」を、アカネ染の赤は「礼」を、アイ(植物)染の紺は「智」を、ウコン染ないしヤマモモ染の黄は「信」を、そしてムラサキ染の紫は「徳」を表している。
English: In 1815, a merchant named Gonbei YAMAZAKI had Kabuki actors, Danjuro ICHIKAWA and Hanshiro IWAI wear Hakata obi sash to perform the Kabuki drama 'Natsumatsuri Naniwa-kagami' (Summer festival in Naniwa).
Japanese: 1815年、商人の山崎権兵衛が、歌舞伎役者の市川団十郎と岩井半四郎に、歌舞伎の「夏祭浪花鑑」で博多帯を締めて演じてもらう。
English: Besides, when Nakazo NAKAMURA played the role of Sadakuro ONO in Kanatehon Chushingura (The Treasury of Loyal Retainers), he wore black habutae silk and white hakata obi sash, which was stylish and became popular, and later became a conventional costume for Sadakuro.
Japanese: ほかに中村仲蔵が、仮名手本忠臣蔵の中で、斧定九郎を演じた時、黒の羽二重に白の博多帯の衣装で演じ、粋で話題になりその後、定九郎の衣装が定着。
English: Since the Fukuoka clan established the weaver stock system which was limited to 12 families for quality preservation of Kenjo articles (articles for presentation), the quality was kept throughout the Edo period.
Japanese: 福岡藩は献上品の品質保持を理由に織屋株制度を敷いて12戸に限定したため、江戸時代を通して品質を維持することができた。
English: In order to prevent a drop in quality, the Hakata-ori Company was established in 1880, which became Hakata-ori Trade Organization six years later, and after going through transitions, became the current Hakata-ori Textile Industrial Association as a capitalized association.
Japanese: 品質低下を防止するため1880年に博多織会社が設立、6年後に博多織同業組合となり、変遷を経て、出資組合である現在の博多織工業組合となった。
English: In 1885, Jacquard machines and Dobby machines were introduced, and full-scale machine production started.
Japanese: 1885年にはジャカード機やドビー機が導入され、本格的な機械織生産を開始。
English: After the war, during the rapid economic growth period, the demand for the weave increased, and its production output and the number of the association members were at its highest numbers ever, but the oil crisis, bubble economy and burst of the bubble caused its decline.
Japanese: 戦後、高度経済成長に需要が増大し、生産高・組合員数が過去最高となるも、オイルショックやバブル景気バブル崩壊で減少に転じる。
English: In 1971, the master weaver Zenzaburo OGAWA was designated a Living National Treasure, and on June 2, 1976, Hakata-ori textile was designated as a Traditional Craft of Japan.
Japanese: 1971年に織職人の小川善三郎が人間国宝に認定され、1976年6月2日に博多織が国から伝統工芸品に指定される。
English: The Hakata Color Image Weaving was developed in an effort to realize the technical skills of traditional craftsmen for Hakata-ori textile in an "expert systemizing project" that was started in 1994, which involved the use of computers.
Japanese: 伝統工芸士の熟練技術をコンピュータで再現させるエキスパートシステム化プロジェクトが博多織についても1994年から始まり、その過程でカラー写真織技術が開発される。
English: In 2002, the fabric for the costume of Hakata Gion Yamakasa doll was changed from Nishijin-ori to Hakata-ori textile.
Japanese: 2002年には、博多祇園山笠の人形の衣装の生地として、西陣織から博多織に改められる。
English: A specified nonprofit organization, 'Hakata-ori Development College' for development of Hakata-ori textile and training of next-generation craftsmen was established in April, 2006, which has fostered the younger generation.
Japanese: 博多織の発展と次世代職人の育成を目的とした特定非営利活動法人「博多織技能開発養成学校（博多織デベロップメントカレッジ）」が2006年4月に設立され、後身の育成が図られている。
English: It is a variation of hira-ori, or aya-ori (twill weave) and shushi-ori (satin weave), or a variation of aya-ori and shushi-ori.
Japanese: 平織りの変化織り、ないし綾織り・朱子織り、あるいは綾織り・朱子織りの変化織による。
English: It has karami-ori (leno), and its design is formed by uketate, or by warps and wefts, or enuki-ito (figure wefts).
Japanese: 搦み織りし、浮けたてで紋をあしらうか、経糸と緯糸で表わすか、絵緯糸で表わすこととする。
English: It has a variation of hira-ori, or aya-ori and shushi-ori, or a variation of aya-ori and shushi-ori.
Japanese: 平織りの変化織り、ないし綾織り・朱子織り、あるいは綾織り・朱子織りの変化織とする。
English: It was a contest held under the westside eaves of Renge-o-in Temple (also called Sanjusangen-do Hall) in Kyoto, and the contestants shot their arrows through the hallway from south to north.
Japanese: 京都蓮華王院（三十三間堂）の西側軒下を南から北に矢を射通す競技である。