nntsuzu/KFTT huggingface dataset:
English: The term 'hibachi' may originally have been confused with 'shichirin' (a small, portable cooking stove), and now many Americans, believing such shows are performed in steakhouses in Japan, misuse the term 'hibachi.'
Japanese: 七輪と火鉢を混同したのが原因と見られるが、多くのアメリカ人が、こうした芸が日本国内のステーキ店などでも行われていると信じ、Hibachiという語を誤用している。
English: Saijiki are books on the matters related with annual events by the national and local, or various organizations, and scenery and customs.
Japanese: 歳時記(さいじき)とは、国や地方または各種団体の年中行事の事柄や自然の風物等をまとめた書物。
English: Seasonal scenery and customs, animals and plants, daily life such as housing, food, and clothing, and annual events are written season by season.
Japanese: 四季の風物や動植物、衣食住などの生活、年中行事などが季節ごとにまとめられている。
English: Saiji means different times in a year, or occasions in all seasons.
Japanese: 歳時とは、一年のうち、その時々、つまり四季折々というほどの意味である。
English: Shugi means money given to celebrate an auspicious event (a time of joy) or in appreciation of the time and effort spent helping with the event.
Japanese: 慶事（喜ばしい時）などの祝意やその互助活動の手間に対する謝意を表すために贈る金品のこと。
English: Money given to express sympathy during a period of mourning or in appreciation of the time and effort spent helping with the event is called bushugi.
Japanese: 弔事などのお見舞いやその互助活動の手間に対する謝意は不祝儀（ぶしゅうぎ）という。
English: Shugi can also sometimes refer to money given to show gratitude to those who have provided a service or entertainment and is regarded as something like a tip.
Japanese: 興行や遊興を提供する者に対し送られる謝意としての金品で、チップ(サービス)の様な物とする向きもある。
English: Some specific situations include showing gratitude to Sumo wrestlers for a good show, to geisha for their performance or to nakai (waitresses in a ryokan or traditional restaurant) for offering extraordinary (Hare) service.
Japanese: 具体的には力士に対し健闘を称えたり芸妓の技芸や旅館の仲居の接客に対し、非日常（ハレ）を演出してくれる事に対する感謝でもある。
English: Shugi also refers to goods and money, including offering more than the asking price, offered as thanks or incentives to people involved in business transactions as one way to help the deals go smoothly.
Japanese: 景気付けの一環として商取引やその生業に従事する人々の感謝や発奮を促す行為として高値で取引したり、金品を贈る行為。
English: As an example, when a collecter or someone with highbrow tastes or a highbrow orders something which is difficult to make from an expert (a craftsman), they offer shugi as an incentive.
Japanese: 具体的には好事家や趣味人が、難度が高い特殊な物品の作製を依頼した時などに、携わる技術者（職人）に景気付けに渡す事もある。
English: In gambling and related activities, shugi refers to increasing the returns to make it more exciting, or to money given to congratulate a making a difficult hand.
Japanese: 賭け事などで期待値を高め、遊興にメリハリを付け作業対効果を簡単に上げる為や、難しい手（役）を作った事に対する祝意である。
English: Fukusa refers to a small cloth used to wrap the envelopes (shugi or bushugi envelopes) in which money is put for congratulations and condolences and which helps prevents damage to the envelope.
Japanese: 袱紗（ふくさ）とは慶弔事に贈る金銭を包む袋（祝儀袋・不祝儀袋）が型崩れなど起こさぬように、その上にもう一度覆う小さな風呂敷の事である。
English: These terms refer to the custom of changing the layout of tatami mats at celebrations (shugijiki) or condolences (bushugijiki).
Japanese: 祭礼時に幸、不幸の別でそれを執り行う部屋の畳の敷き込みを変えていた事を指す。
English: This term is used to describe the high prices caused by people making deals with no regard for profit or loss for good luck on the first business day of the New Year.
Japanese: 損得関係なく商取引において、景気付けの縁起担ぎとして、一年の始まりなどに高値で取引する事を指す。
English: It also refers to the first sale of the year at the stock market and at forestry and fisheries-related markets as well as the purchase and sale of good luck charms at festivals.
Japanese: 株式市場や各農林水産関係の市場や初売りまたは、祭りでの縁起物の売買などでも行われる事を指す。
English: It is also used for the former custom of 'domoto' (bookmakers) at 'tekkaba' (gambling dens) raising the payment rate on special days.
Japanese: 古くは特別な日に模様される鉄火場（賭け事を行う場所）でも胴元が普段より支払い率を多く設定することも指す。
English: In Japan, since the trading of stocks on the stock exchange is considered gambling, income from trading is regarded as unearned income.
Japanese: ちなみに日本では株式市場の証券取引も賭け事とされている為不労所得である。
English: Goshugi means a sort of bonus which is often used in games such as mah-jong.
Japanese: ご祝儀（ごしゅうぎ）とは、麻雀などでよく採用されている一種のボーナスである。
English: When a player wins, having met specific requirements, a bonus is given according to Hora, the way of winning.
Japanese: 特定の条件を満たして和了った場合、和了の内容に応じたボーナスが出る。
English: It generally has three layers of red, white, and green but in some regions, colors such as yellow are added to give five or seven colors with the mochi cut into squares and layered.
Japanese: 赤白緑の3色のものが多いが、地方によっては黄色などを加えたりして5色、7色になっている餅を四角形に切って重ねてつくる。
English: The red rice cake represents peach blossoms for respecting ancestors, exorcising disasters and for celebrating health by getting its color from cape jasmine, which has detoxifying properties.
Japanese: 赤い餅は先祖を尊び、厄を祓い、解毒作用のあるクチナシで赤味をつけ健康を祝うためでありモモの花をあらわしている。
English: The white rice cake includes water caltrop (trapa japonica) seeds, is effective in decreasing blood pressure, and represents cleansing and lingering snow.
Japanese: 白い餅は菱の実を入れ、血圧低下の効果をえて、清浄を表し、残雪を模している。
English: The green mochi, known as kusa mochi, originally got its color from gnaphalium affine (cottonweed), whose Japanese name means 'mother and child plant,' but since this pounding a mother and her child, it was changed to mugwort, which is effective in increasing blood circulation.
Japanese: 緑の草餅は初めは母子草（ハハコグサ)の草餅であったが『母子草をつく』と連想され代わりに増血効果があるヨモギを使った。
English: There are theories that hishi mochi was originally the hishi-hanabira mochi (lozenged-shaped flower petal mochi) eaten in the imperial court at New Year's, and that the original triangle shape was changed to a lozenge shape to pray for fertility and family prosperity because the seeds of the water caltrop (which is written in Japanese with the same character as lozenge) are highly fertile and for longevity based on the story of a hermit who lived for a thousand years by eating the seeds.
Japanese: 宮中で正月に食べられる菱葩餅が起源である説や、元は三角形であったが菱の繁殖力の高さから子孫繁栄と菱の実を食べて千年長生きをした仙人にちなんで長寿の願いを込め菱形にした説がある。
English: There is another theory that it was a custom of the Ashikaga clan in the Muromachi period to eat red and white lozenge-shaped rice cakes during the New Year's holidays, and when these were introduced to the imperial court, a layer of kusa mochi was added, giving rise to hishi mochi.
Japanese: 室町時代の足利氏には正月に紅白の菱形の餅を食べる習慣があり、宮中に取り入れられて草餅と重ねて菱餅になったという説がある。
English: In Mie Prefecture, hishi mochi is called sankaku mochi (triangle mochi), and it is customary to bring it to one's parents during the Doll Festival.
Japanese: 三重県では三角餅と呼ばれ雛祭りにこの餅を持って親元へ行く風習がある。
English: A prototype of monaka is believed to have been dry sweets made by steaming a kneaded mixture of rice powder and water, spreading it into a round thin layer, baking it, and pouring sugar on it.
Japanese: 最中の原型は、もち米の粉に水を入れてこねたものを蒸し、薄く延ばして円形に切りそろえたものを焼き、仕上げに砂糖をかけた、干菓子であるといわれている。
English: The way of filling the bean jam was improved since then, and the form of the present thin crisp wafers was completed in the Meiji period or later.
Japanese: その後も餡を挟む方法に改良が加えられ、明治以降に現在の形の皮が完成した。
English: Monaka made of bean jam sandwiched by the thin crisp wafers became popular over the country, and now various types of monaka are sold in various places as famous confections.
Japanese: この皮種で餡を挟んだ最中が、やがて全国的に広められていき、現在では各地で色々な種類の最中が銘菓として売り出されている。
English: While the tane is made in the same way as the prototype until the dough is spread into a thin layer, it is rolled by a roller machine as thin as a few millimeters of thickness.
Japanese: 皮種については生地を薄く延ばすところまでは原型と同じであるが、現在は生地をローラーにかけて薄さ数ミリまでに延ばす。
English: The thin layer is cut into a certain form, and baked on both sides using a baking pan dedicated to the tane.
Japanese: これを一定の形に切りそろえた後、皮種専用の焼き型で両面同時に焼いていく。
English: The rice starch then swells out of the baking pan, and light crisp tane is now completed.
Japanese: すると、餅の澱粉が膨らんで焼き型からはみ出る程まで広がり、軽くて歯触りの良い皮種ができあがる。
English: It is also possible to make various forms of tane by another production method of heating the mixture of the rice powder and water, kneading it, pouring it into the baking pan through a tube, and directly hot-pressing it.
Japanese: また、もち米の粉に水を入れて熱し、それを練ったものを管に通して焼き型にそそぎ込み、直接加熱プレスして皮種を作っていく製法もあり、これにより多彩な形の皮種を作ることも可能になった。
English: The tane is generally produced by professional manufacturers of Japanese sweets materials called "taneya" and supplied to Japanese sweets makers.
Japanese: 皮種は一般的に種屋と呼ばれる和菓子材料の専門業者が製造しており、和菓子店へ提供している。
English: The bean jam in monaka includes less water in it to avoid the tane from getting wet, therefore an amount of sugar is larger, resulting in its shine and high viscosity.
Japanese: 最中の餡は、皮種が湿気を帯びるのを避けるべく水分の含有率を下げており、その分、砂糖の量が多めとなっていることから、照りや粘りが強い。
English: The bean jam is put on one of the tane so that there will not be any space when another tane is placed, and the other tane is finally placed on the bean jam for completion.
Japanese: この餡を2枚の皮を合わせた状態で隙間がなくなる程度に1枚の皮種へ盛り付けていき、最後に餡を封じる皮種を揃えかぶせて完成となる。
English: There are also some products including the bean jam and the tane separately to prevent the tane from getting wet, so that a consumer can put the bean jam in the tane when he or she eats it.
Japanese: 皮種が湿気るのを避けるために、販売時には餡と別にしておき、食べる時に消費者が餡を詰められるようにした商品もある。
English: Court nobles who knew the poem by MINAMOTO no Shitago in Shui Wakashu (Collection of Gleanings of Japanese Poems) (volume 3, autumn 171) uttered a word 'monaka no tsuki' (moon in the middle) in their conversation as they saw white and round rice cake sweets served in a moon-viewing banquet held in the court, and the word 'monaka no tsuki' was used as the name of the sweets.
Japanese: 拾遺和歌集（巻3・秋171）にある源順の句を知っていた公家たちが、宮中で行われた月見の宴において白くて丸い餅菓子が出されたのを見て、会話の中で「もなかの月」という言葉が出たことから、そのまま菓子の名前として定着したという由来がある。
English: It is believed that the prototype of monaka invented in Edo period was produced based on this story, and it was also named 'monaka no tsuki' as in the story.
Japanese: 江戸時代に考案された最中の原型も、この話に基づいて生み出したといわれ、菓子の名前も話そのままに「最中の月」と命名された。
English: However, when those in a non-circular shape came into market later, they were called simply 'monaka.'
Japanese: しかし、後に円形でないものが出回り始めた後は、単に「最中」と称されるようになった。
English: They are produced in many placed over the country, and tend to be sold as souvenirs and gifts.
Japanese: 現在は全国各地で作られ、土産や贈答品などとして販売される傾向にある。
English: There are various shapes of monaka, for example, those modeling a streetcar such as 'Toden Monaka' in Tokyo, 'Enoden Monaka' in Shonan area of Kanagawa Prefecture, 'Chinchin-densha Monaka' in Sakai City, Osaka Prefecture, 'Subaru Monaka' modeling an automobile of Fuji Heavy Industries Ltd. in Ota City, Gunma Prefecture, 'Peanut Monaka' in Narita City, Chiba Prefecture, and Moriwaki Monaka (modeling a monaka muffler... produced by order) by Moriwaki Engineering Co., Ltd. known for motorcycle races.
Japanese: 路面電車を模った東京都の「都電もなか」、神奈川県湘南地域の「江ノ電もなか」、大阪府堺市の「ちんちん電車もなか」、また富士重工業の自動車を模った、群馬県太田市の「スバル最中」、千葉県成田市の「ぴーなっつ最中」、二輪レースで有名なモリワキのモリワキ最中(モナカ管を模したもの…受注生産)のなど、形状もさまざまである。
English: Some of the monaka deviate from a general shape of monaka like 'Kimonaka' in Yokohama City, which contains so much bean jam that the tane cannot close.
Japanese: 中には皮種がとじ切れないほどの餡を盛り込む横浜市の「喜最中」のように、常識的な最中の形から外れるものもある。
English: In Miyagi Prefecture, two brands of 'Shiramatsu ga Monaka Honpo Ltd.' and 'Kotobuki Sanshokumonaka Honpo.,ltd' headquartered in Sendai City are famous specialties, and both (especially the former) focus on advertising such as commercial films on local televisions and outdoor advertisement.
Japanese: 宮城県では、仙台市に本店のある「白松がモナカ」「寿の三色最中」の2ブランドが名物で、両者とも（特に前者は）当該地域のテレビCMだけでなく屋外広告なども盛んに行っているほど広告に力を入れている。
English: In the beginning of the 20th century, the production techniques of Japanese sweets were brought into Taiwan, which was governed by Japan for fifty years, and therefore kusa mochi (rice-flour dumplings mixed with mugwort), monaka, and yokan are still produced in local confectioneries.
Japanese: 20世紀の初頭、日本統治時代(台湾)が50年間続いた台湾には、和菓子の製造技術も伝えられたため、現在も地元の菓子店で草餅、最中、羊羹などの製造が行われている。
English: In Taiwan, monaka is called 'zui zhong' or 'zui zhong bing.'
Japanese: 台湾で最中は「最中」（ツイチョン）または「最中餅」（ツイチョンピン）と呼ばれている。
English: Furthermore, there are unique products using the bean jam with brown sugar and coffee-flavored bean jam, providing Taiwanese taste.
Japanese: 他に、台湾らしさのある、黒糖を使った餡や、コーヒー餡などの独自の新しい商品も生まれている。
English: Most of the tane have a traditional shape of a disc, but some manufacturers produce them in such a unique shape as a shell.
Japanese: 皮種の形状は、伝統的な円盤型のものが多いが、店によっては貝殻型などの個性的なものを作っている場合もある。
English: The tane is sometimes used to sandwich ice cream or the like instead of wafers.
Japanese: 皮種はウエハースの代わりとして、アイスクリームなどを包むのに使われることもある。
English: Some manufacturers produce western type of sweets using a piece of tane as a tart pastry and filling it with almond and the like.
Japanese: 皮種の片側をタルト生地の代わりに用い、アーモンドなどを詰めた洋菓子風の菓子を作っている業者もある。
English: In the field of machinery, a structure of two exterior parts stuck together horizontally or vertically is referred to as 'monaka structure' supposing that the experior parts are the thin crispy wafers and the internal machinery is the bean jam.
Japanese: 機械等において、2枚の外装を左右あるいは上下に貼り合わせた構造を、外装を皮に、内部機構を餡に見立てて「モナカ構造」という。
English: Bunbu ichido (literally 'the single path of the cultural and martial arts') means that both scholarship and martial arts (sports) are essentially the same, unlike bunbu ryodo (the dual path of the cultural and martial arts).
Japanese: 文武一道（ぶんぶいちどう）とは、文武両道とは異なり、学問も武芸（スポーツ）も詰まるところは同じであるという意である。
English: The word is believed to have been left by Kyuzo MIFUNE, a 10th dan judo wrestler in the early days of The Kodokan Judo Institute, who was famous for creating the kuki nage (the air throw).
Japanese: 空気投げを編み出したことで有名な講道館初期の柔道家、三船久蔵十段が残した言葉であるといわれる。
English: A piece of calligraphy by Mifune consisting of the characters for bunbu ichido hangs in the auditorium of his alma mater, Sendai Daini High School, Miyagi Prefecture (formerly Sendai Daini Junior High School).
Japanese: 三船の母校である宮城県仙台第二高等学校（三船の在学当時は旧制仙台二中)講堂には、三船の手による「文武一道」の書が掲げられている。
English: Miki (also referred to as 'shinshu') is alcohol (generally Japanese sake) offered to Shinto deities.
Japanese: 神酒（みき、しんしゅ）とは、神道において神(神道)に供える酒（通常は日本酒）。
English: The term 'miki' is an eulogistic name for sake, formed by adding the honorific prefix 'mi' to 'ki,' meaning sake.
Japanese: 「みき」という言葉は「酒」に「御」（み）をつけたもので、酒の美称である。
English: These are related to the word 'kushi' (strange), and are derived from the fact that the effects of alcohol were believed to be a 'kizui' (auspicious omen).
Japanese: これらは「奇（くし）」に繋がるもので、酒の効能が奇瑞とされたことによるものである。
English: This is based on the concept of eating and drinking the same food and drink as offered to the deity, as well as the belief that getting drunk to achieve an extraordinary state deepens exchanges with the deity.
Japanese: 他の神饌と同様の神と同じものを飲食するという意味のほか、酒に酔うことで非日常の境地に至り、神との交流を深めるという意味もある。
English: There are several types, including shiroki (white sake), kuroki (black sake), sumisake (refined sake), nigorizake (unrefined sake), and there are also various brewing methods.
Japanese: 白酒（しろき）・黒酒（くろき）・清酒（すみさけ）・濁酒（にごりざけ）などの種類があり、醸造法も多様である。
English: According to the "Engishiki" (an ancient book for codes and procedures on national rites and prayers), shiroki was sake brewed from rice harvested from shinden (fields affiliated with a shrine) and filtered as it was, while kuroki was darkened by adding the ash of burned grass roots to shiroki.
Japanese: 『延喜式』によれば、白酒は神田で採れた米で醸造した酒をそのまま濾したもの、黒酒は白酒に草の根の焼灰を加えて黒く着色した酒であると記載されている。
English: Probably because it was known that sesame enhances the liver's functioning, reishu (sweet half sake) darkened with black sesame powder was used to cure hangovers later in the Muromachi period.
Japanese: 後にこれに倣って醴酒を、ゴマの肝臓機能強化を知ってか悪酔い止めにと黒ゴマ粉で濁したものが室町時代に用いられた。
English: Nowadays, the combination of sumisake and doburoku (unrefined sake) is often replaced by the combination of shiroki and kuroki.
Japanese: 今日では、清酒と濁酒（どぶろく）の組を白酒・黒酒の代用とすることも多い。
English: Miki used to be homebrewed by a shrine or shrine parishioner but now, due to regulation by the Liquor Tax Act, some shrines like Ise Jingu Shrine receive a license to brew sumisake, or a license to brew doburoku from the tax office.
Japanese: かつて、神酒は神社もしくは氏子が自家醸造していたが、現在は酒税法の規制があるため、伊勢神宮のように清酒の醸造免許や、税務署からのどぶろくの醸造許可を得ている神社も存在する。
English: According to one theory, the Edo period custom of offering shirozake (sake) at Doll's Festival derived from the custom of offering shiroki.
Japanese: なお江戸時代に雛祭りで供えられる白酒(日本酒)の風習が生み出されたのは、白酒を供える風習が変化したものという説もある。
English: Shirozake refers to a sake served to celebrate the Hinamatsuri (the Doll's Festival).
Japanese: 白酒（しろざけ）とは、雛祭りにおいて祝いのために出される酒のことを指す。
English: It is usually made by adding the equivalent or greater quantity of sweet cooking sake (mirin) to steamed mochi-gome (glutinous rice) and mixing, or adding shochu (distilled spirit) and malted rice to steamed mochi rice and leaving it to ferment for a few weeks and then grinding with a mortar.
Japanese: 一般的な製法は、蒸したもち米に同量以上のみりんを加えてかき混ぜるか、蒸したもち米に焼酎と米麹を加えるなどして仕込んでおいたものを、数週間後に臼で引きおろす。
English: It is said that the method of manufacturing shirozake originates in the 'nerizake' brewed in the Hakata region from ancient times and that, from the Edo Period, it came to be used as an offering in the Doll's festival, a custom from the Heian Period, in place of the peach leaves soaked in sake which had been used from the Muromachi Period.
Japanese: 白酒の製法は、博多地方において古くから造られていた「練酒」が起源であると伝えられており、江戸時代から雛祭りの供物として扱われるようになったのは、平安時代からの風習である上巳（桃の節句）において、室町時代からモモの花を浸した酒を飲んでいたものが変化したと伝えられている。
English: Teishoku is a style of serving food frequently found in Japanese restaurants.
Japanese: 定食（ていしょく）は、日本の飲食店において多く見受けられる料理の提供形態。
English: As well as the main dish, the set menu usually includes white rice, miso soup or another kind of soup, and pickles, while in Kansai they sometimes serve salted konbu seaweed or boiled konbu dish instead of the pickles.
Japanese: 主となる惣菜に加え、一般的には白飯、味噌汁（あるいはその他のスープ）、漬物（関西地方では、漬物の代わりに塩昆布や昆布の佃煮が使われることもある）などが添えられることで定食の体を成す。
English: As limiting the variety of dishes served makes cooking more efficient, teishoku are usually cheaper than buying the dishes alone, and are therefore very popular with students and company employees.
Japanese: 提供する料理の品数を絞ることで調理の効率が上がるので、一般に個々の料理を単品で頼むより安価であることが多く、学生やサラリーマンに人気が高い。
English: Many Japanese style bars located in office districts offer teishoku at lunchtime which is otherwise a low turnover time.
Japanese: オフィス街に位置する居酒屋では、アイドルタイムだった昼食タイムに定食を提供しているところが多い。
English: Most do not limit the time that teishoku are offered the way 'morning service' menus are offered only up to a certain time.
Japanese: モーニングサービスなどのように、提供時間帯の制限が課せられることはほとんどない。
English: In cafeterias in Okinawa prefecture, if a customer orders a side dish or fried bitter melon dish, it will usually come with rice and miso soup, so it is basically like a teishoku.
Japanese: 沖縄県の食堂でおかずやツルレイシチャンプルーを単品で注文すると、ご飯と味噌汁が添えられ、結果的に定食の体を成していることが多い。
English: If a customer orders a side dish, miso soup and rice, then they will be served with three plates of rice, two dishes of soup (one large and one small) as well as the side dish.
Japanese: メニュー表にある「おかず」「みそ汁」「ライス」を注文するとご飯が3杯みそ汁が2杯（大小各1）とおかずが出てくる。
English: Akumochizake or akumochishu is a type of Japanese sake manufactured by adding charcoal to the fermented unrefined sake.
Japanese: 灰持酒（あくもちざけ・あくもちしゅ、灰汁持ち酒とも書く）とは、醸造したもろみに灰を混入させる、日本酒の一種である。
English: The original akumochizake was kuroki (a black sake) which was a type of sake brewed since the Heian Period for offering to the gods, and this was brewed by adding rice and water to malted rice and fermenting before adding charcoal made from grasses or trees.
Japanese: 灰持酒の原型は、平安時代から醸造されていた御神酒の一種である黒酒（くろき）であり、これは米麹に飯と水を入れて発酵させた後、草や木の灰を混入している。
English: The addition of charcoal neutralizes the acidity and in fact makes the sake alkaline.
Japanese: 灰の混入は酸性を中和させる役割を持つが、実際は酒をアルカリ性にしてしまう。
English: Moreover, the amino acid which is a component of the sake reacts with sugar, gradually forming a red tinge and creating a distinct flavor.
Japanese: また酒の成分であるアミノ酸が糖と反応して次第に赤みを帯び、そして独特の風味も醸し出される。
English: Adding charcoal to control the reproduction of bacteria is the origin of the term akumochizake (which incorporates the character for charcoal) and in comparison the common sake brewed since the Edo Period was heated during manufacture in order to kill the bacteria and is therefore called 'Himochizake' (which incorporates the character for fire).
Japanese: 灰を入れて細菌の繁殖を抑えるのが「灰持酒」の名の由縁であり、対して一般的な清酒は江戸時代より加熱による殺菌を行ったことから「火持酒」と称される。
English: Improvements have been made to the method of brewing akumochizake and it continues to be brewed particularly in western Japan, and while brewing was interuppted for a while due to restrictions on the supply of raw materials during wartime, brewing was subsequently revived.
Japanese: 灰持酒は製法に改良が加えられて西日本を中心に各地で醸造され続け、戦時統制により原料の供給を絶たれたため一時途絶えてしまったが、後に復活している。
English: Nowdays, while it is of course drunk as a beverage, it is also often used as a seasoning sake instead of mirin (sweet cooking sake) as it has a unique sweetness and flavor.
Japanese: 現在は飲用としては勿論、独特の甘さと風味を持つことからみりんの代わりとなる調味酒として使用されることも多い。
English: Manufacture of this was protected by the Kumamoto domain from the Edo Period and continued to be brewed even after refined sake production entered the Prefecture around the time of the Meiji Restoration and Seinan War.
Japanese: 江戸時代から熊本藩による保護を受け、明治維新と西南戦争を境に清酒が県内に入ってきても生産され続けてきた伝統を持つ。
English: The method of brewing is to add mochi rice to the ingredients, reduce the amount of water to half, ferment, and in the final stage add malted barley and ferment further, then add charcoal just before refining.
Japanese: 製法は原材料にもち米を加え、水の量を5割近くまで減らして仕込み、終盤に大麦麦芽も加えて更に発酵させた後、もろみを絞る直前に木灰を混入している。
English: In old days it was always partaken of at ceremonial functions and even nowadays it is often used as a spiced sake drunk at New Year.
Japanese: 昔は冠婚葬祭の時に必ず飲まれ、現在も正月に屠蘇として使用される事が多い。
English: Jizake is an akumochizake mainly produced in Kagoshima Prefecture.
Japanese: 地酒（じざけ・じしゅ）とは、主に鹿児島県で生産されている灰持酒である。
English: Since olden times this region has mainly produced shochu, a distilled liquor, and Jizake is the one Japanese sake that is still brewed.
Japanese: 昔から焼酎が主流の土地柄であったため、地酒は現地で醸造されてる日本酒として唯一残ったものである。
English: The method of brewing is almost the same as for brewing refined sake however shochu and charcoal are added just before refining.
Japanese: 製法も清酒とほぼ同じであるが、もろみを絞る直前に焼酎と木灰を加えている。
English: Jizake is often used instead of vinegar in the local speciality sakezushi (a rice dish flavored with sake and mixed with vegetables and seafood)..
Japanese: 酒寿司という郷土料理では、酢の代わりとして地酒がふんだんに使用される。
English: For a long while after the War it was no longer made however local volunteers and sake brewers joined forces to revive the production of Jidenshu in 1990 as a cooking sake.
Japanese: 戦後長らく途絶えていたが、地元の有志と酒造会社が手を組み、1990年に調味酒として復活させた。
English: It is manufactured by adding rice malt which has been fermented for a long time to mochi rice and fermenting with half the usual amount of water and adding charcoal a few days before refining the sake.
Japanese: 製法は原材料にもち米と長期熟成させた麹を加え、水の量を5割以上も減らして仕込み、もろみを絞る数日前に木灰を加える。
English: Akumochizake is classified as 'other liquor' under Japan's Liquor Tax Act however it is considered a 'liquor designated as a type of sake similar to mirin' in Article 3-21 of the Liquor Tax Act and is subject to the same reduced tax rate as mirin which is 20,000 yen per kiloliter.
Japanese: 灰持酒は酒税法上の品目は雑酒であるが、酒税法3条21号の「みりんに類似する酒類として政令で定めるもの」に該当しみりんと同額の課税（1キロリットル当たり2万円）の軽減税率を受けている。
English: Prior to the revision of the Liquor Tax Act in 2006, it was designated 'other sake (1)' and considered a type of sake similar in properties to mirin and not classified as refined sake or powdered sake.
Japanese: なお、2006年の酒税法改正以前は「その他の雑酒(1)」、清酒から粉末酒までのいずれにも該当しない酒類の内、みりんに性質が類似するものとされていた。
English: Tamago kake gohan is a rice food prepared by mixing a raw hen's egg and rice and seasoning it with a small amount of soy sauce.
Japanese: 卵かけご飯（たまごかけごはん）は、生の鶏卵と飯を混ぜ、少量の醤油等で調味して作る飯料理である。
English: It is regarded as a food culture unique to Japan because of using a raw egg as it is and mixing the raw egg with rice, which is the staple diet.
Japanese: 卵を生のまま用いること、主食の飯と混ぜて食べることなどから、日本特有の食文化とされる。
English: It is also referred to as 'tamago bukkake gohan,' 'tamago gohan,' 'tamago kake,' 'tamago meshi,' 'bokkake gohan,' and 'TKG (tamago kake gohan).'
Japanese: 「卵ぶっかけご飯」、「卵ご飯」、「卵かけかけご飯」、「卵かけ」、「たまご飯」、「ぼっかけご飯」、「TKG(-TamagoKakeGohan)」、などとも呼ばれる。