nntsuzu/KFTT huggingface dataset:
English: When you cook Chawan-mushi, you put all ingredients such as mitsuba (Japanese honewort), dried shiitake (mushroom), ginkgo nuts, lily bulbs, slices of kamaboko (boiled fish paste) (mainly ita-kamaboko (fish paste on a wooden board)), some pieces of chicken and fish meat, shrimp, conger eel, and shell into a cylindrical bowl, pour beaten egg mixed with bland soup, and steam it in a steam cooker.
Japanese: 円筒状の茶碗にミツバ・干し椎茸・ギンナン・ユリ根・蒲鉾（主に板蒲鉾）・鶏肉・魚肉・エビ・アナゴ・貝などの具材と、溶き卵に薄味の出し汁を合わせたものを入れ、蒸し器で蒸す。
English: When raw maitake mushroom (fan-shaped mushroom with multiple layers) is used as an ingredient, it prevents egg from setting by the effect of protease (proteolytic enzyme), so put it after it is boiled.
Japanese: マイタケを生のまま入れるとプロテアーゼ（タンパク質分解酵素）の作用で卵が凝固しなくなるので、火を通してから入れる。
English: There are two variations of Chawan-mushi: Odamaki-mushi, a traditional egg custard dish on a base of udon noodles (Japanese wheat noodle) mixed with ingredients of Chawan-mushi, and Kuyamushi (steamed egg custard with tofu (bean curd) in it) on which kuzu paste sauce (a sweet sauce whose main ingredient is arrowroot starch seasoned with soy sauce and sugar) is poured after it is steamed.
Japanese: バリエーションとして、茶碗蒸しの具にうどんを加えたものを小田巻き（苧環）蒸し（うどんおだまきうどん）、具に豆腐を使い、蒸しあげた後に上から葛あんをかけたものを空也蒸しという。
English: The name 'Sansenke' refers to the Omotesenke, Urasenke, and Mushanokojisenke schools of the Japanese tea ceremony.
Japanese: 三千家（さんせんけ）とは、茶道の流派のうち、表千家・裏千家・武者小路千家を総していう呼び名である。
English: They are households descending from SEN no Shoan, who was a child from SEN no Rikyu's second wife's previous marriage, and are all of collateral lineage as opposed to the Sakaisenke which is the honke (head family).
Japanese: 千利休の後妻の連れ子である千少庵系統の家であり、本家の堺千家に対して傍系に当たる。
English: The Sansenke was established as follows; Sosa KOSHIN, who was the third son of the third head of Omotesenke, SEN no Sotan, inherited the family estate and founded Fushin-an Omotesenke; Sotan's fourth son, Soshitsu SENSO, inherited the retreat of Sotan and founded Konnichi-an Urasenke; and the second son, Soshu ICHIO, who had been once adopted and had left the house, came back to Senke and called himself Kankyu-an Mushanokojisenke.
Japanese: 表千家三代千宗旦の三男江岑宗左が家督を継承し不審菴表千家となり、宗旦の隠居所を四男仙叟宗室が継ぎ今日庵裏千家となり、さらに一度養子に出ていた次男一翁宗守が千家に戻り官休庵武者小路千家を称し、三千家が成立した。
English: The seventh head of Omotesenke, Joshinsai, decided that 'those that can call themselves Senke are (the first sons of) Omotesenke, Urasenke, and Mushanokojisenke, and second sons, third sons, and so forth can't call themselves as one,' and the other two houses agreed with the decision; therefore, Senke in the world of tea ceremony came to be limited to the three houses, which are Omotesenke, Urasenke, and Mushanokojisenke.
Japanese: 表千家七代如心斎が、「千家を名乗るのは表千家・裏千家・武者小路千家（の嫡子）とし、二男三男にはこれを名乗らせない」と定め、他の二家もこれを了承したため、茶道で千家といえば表千家・裏千家・武者小路千家の三家に限定されることとなった。
English: At around this time in Kyoto, there was a custom of referring to Yabunouchi family in Shimogyo as the Shimo School and the Sansenke in Kamigyo as the Kami School, and the three households were recognized as a single school.
Japanese: この頃から京都では、下京にあった藪内家を下流と呼び、これに対して上京の三千家をひとまとめに上流と呼ぶ習慣があり、同流儀の三家として認識されていた。
English: Actually, the three households (including the Hisada family) adopted children from one another, and collaborated in developing each others institutions.
Japanese: 実際に三家は（久田家を含めて）互いに養子を出し、また共同で制度整備にあたるなどしてきた。
English: It was after the Meiji period, when the continuation of tea ceremony culture came under threat, that the sansenke came to be regarded as different schools.
Japanese: それぞれを別流派と見なすようになるのは明治以降、茶道文化そのものが存続の脅威にさらされてから後のことである。
English: Edosenke is a school established by Fuhaku KAWAKAMI, who was ordered by Yoshimune TOKUGAWA to become a disciple of the Omotesenke, so does not have a blood relationship to the Sansenke.
Japanese: 江戸千家は徳川吉宗の命を受けて表千家に弟子入りした川上不白が興したもので、三千家との血縁関係はない。
English: Before the World War II, it was a simple matter to change one's family name or adopt a child, and there were no problems involved in the process, but after the World War II, the civil law was revised and the permission of a family court became necessary in order to change one's family name.
Japanese: 戦前は改姓や養子縁組が容易に行えたため、改姓に際する問題はなかったが、戦後の民法改正によって改姓の際に家庭裁判所の許可が必要となった。
English: In 1959, Yoshiharu - a younger brother of Hounsai, the 15th head of Urasenke - proposed changing his family name as a custom and was given permission, which was followed by others including Shojiro SAKAI and Masakazu IZUMI following suit.
Japanese: 1959年に裏千家十五代鵬雲斎の弟嘉治が慣例を理由に改姓を申し出、認められたことを皮切りに、左海祥二郎、伊住政和らが改姓している。
English: The same custom also exists within the Ikenobo family of Kado (flower arrangement), and Senho ONO (小野専芳) also changed his family name.
Japanese: また、華道の池坊家にもこれと同じ慣例があり、小野専芳が改姓している。
English: The shape of sho used in gagaku is resembles a Chinese phoenix (hoo) resting with its wings aloft and for this reason is also called the 'hosho.'
Japanese: 雅楽で用いられる笙は、その形を翼を立てて休んでいる鳳凰に見立てられ、鳳笙（ほうしょう）とも呼ばれる。
English: 17 thin bamboo pipes are arranged in a circle on a part known as the 'fukube.'
Japanese: 匏（ふくべ）と呼ばれる部分の上に17本の細い竹管を円形に配置している。
English: The player covers the finger holes along the bamboo pipes, inhales or exhales into the mouthpiece attached to the side of the fukube and the instrument produces a sound from the vibration of metal shita (reeds) which are attached to the bottom of 15 of the 17 pipes.
Japanese: 竹管に空けられた指穴を押さえ、匏の横側に空けられた吹口より息を吸ったり吐いたりして、17本のうち15本の竹菅の下部に付けられた金属製の簧（した：リード(楽器)）を振動させて音を出す。
English: There are rectangular holes called byojo on several of the bamboo tubes, and their lengths as resonant tubes are determined by the locations of this holes, not by the entire length of the bamboo tubes.
Japanese: いくつかの竹管には屏上（びょうじょう）と呼ばれる長方形の穴があり、共鳴管としての管長は全長ではなくこの穴で決まる。
English: The reason why no sound comes out of a tube where the finger hole has not been covered is because the finger holes are opened at locations where there is no resonance.
Japanese: 指穴を押さえていない管で音が出ないのは、共鳴しない位置に指穴が開けられているためである。
English: Unlike with a harmonica, inhaling or exhaling does not make any difference to the sound produced, and the player does not need to stop to take breaths as with another wind instruments, allowing a long period of uninterrupted play of the same sound (the volume of the sound is briefly lowered when the player switches his or her breath from inhaling to exhaling and vice versa).
Japanese: ハーモニカと異なり、吸っても吹いても同じ音が出せるので、他の管楽器のような息継ぎが不要であり、同じ音をずっと鳴らし続けることも出来る（呼吸を替える時に瞬間的に音量が低下するのみ）。
English: By changing the combination of holes covered, eleven chords called aitake can be produced.
Japanese: 押さえる穴の組み合わせを変えることで11種類の合竹（あいたけ）と呼ばれる和音を出すことができる。
English: The instrument is usually played using the basic aitake but icchiku (playing melody with single sound) and special aitake are used in choshi, netori, saibara and roei performances.
Japanese: 通常は基本の合竹による奏法が中心であるが、調子、音取、催馬楽、朗詠では一竹（いっちく：単音で旋律を奏すること）や特殊な合竹も用いる。
English: Due to its structure, internal condensation from breath easily builds up and, if performed continually, water drops on the shita will distort the pitch and eventually lead to loss of sound.
Japanese: 構造上、呼気によって内部が結露しやすく、そのまま演奏し続けると簧に水滴が付いて音高が狂い、やがて音そのものが出なくなる。
English: It is therefore necessary to warm the instrument using a brazier or stove before and in between performances.
Japanese: そのため、火鉢やコンロなどで演奏前や間に楽器を暖めることが必要である。
English: Today, the instrument is not only used in gagaku, but also used by classical music composers in orchestral music and chamber music, or as accompaniment for vocal music.
Japanese: 現代では雅楽だけでなく、クラシック音楽の作曲家によって管弦楽や室内楽のなかで、あるいは声楽の伴奏楽器として活用されることもある。
English: This instrument disappeared from gagaku tradition but was restored after World War II by referring to the treasures in the Shosoin Treasure House.
Japanese: これは雅楽の伝統では一度断絶したものの、正倉院の宝物等を参考に、戦後になって復元された楽器の一つである。
English: It is used in revived classics as well as newly composed modern gagaku music such as 'Showa Tempyoraku' by Toshiro MAYUZUMI.
Japanese: 現代において蘇演（復曲）された作品や、新たな新作の現代雅楽、例えば黛敏郎の「昭和天平楽」などで用いられている。
English: There is an instrument in China called the 'sheng' in Mandarin and 'san' in Cantonese that is written using the same character as 'sho.'
Japanese: 中国には北京語でシェン(shēng)、広東語でサンという、同じ「笙」の字を書く楽器がある。
English: It is larger than the Japanese sho, has more than twice its range and can respond to rapid movements.
Japanese: これは笙より大型で、音域は日本の笙の倍以上あり、素早い動きにも対応している。
English: When first introduced to Japan during the Nara period, the Japanese sho also had a pipe-like mouthpiece but this has since been removed and the instrument is now played by placing the mouth directly on the body.
Japanese: もともと奈良時代に日本に伝わった時点では、日本の笙もパイプのような吹き口が付属していたが、現在ではそれをはずし、直接胴に口をあてて演奏する形に変わっている。
English: There is an instrument from Laos and the Northeastern part of Thailand called the khene that works according to the same principle and one theory states that this is the predecessor of the Chinese sheng.
Japanese: ラオス、タイ王国北東部では笙と同じ原理のケーンという楽器があり、一説では、これが中国の笙の原型であると言われる。
English: The key has no relationship to the length of the bamboo tube, and the following are listed in clockwise order from the right a viewed from the mouthpiece.
Japanese: 音程は竹の長さとは無関係で、吹き口から向かって右側から時計回りに、以下の通りとなる。
English: Ya and mo are silent in modern sho because they do not contain a reeds.
Japanese: 也・毛は、現行の笙ではリード(楽器)が付けられておらず、音が出ない。
English: Funa-zushi, a local specialty of Shiga Prefecture, is a type of nare zushi (fermented sushi) made with crucian carp.
Japanese: 鮒寿司（ふなずし）は、フナを用いて作られる熟れ寿司（なれずし）の一種で、滋賀県の郷土料理。
English: The season for funa-zushi begins around April, and to make it you first remove the scales and gills from some nigoro buna (other crucian carp varieties can be used as substitutes) and then split its belly to gut it, keeping the ovaries, if present, intact.
Japanese: 4月頃、ニゴロブナ（他のフナで代用も可）のウロコとエラを取り、腹開きにして卵巣以外の内臓を除く。
English: After stuffing the fish cavity with salt, transfer the fish to a barrel, put a small lid directly over the fish with a weight placed on top of it, and then store the barrel in a cool place.
Japanese: 腹腔内に塩を詰めたものを多数桶に詰め、落とし蓋の上から重しを乗せて冷暗所に保管する。
English: After preserving in salt for approximately three months, remove funa from the barrel, wash salt off with water and soak in water to remove excess salt.
Japanese: 夏場まで3ヶ月ほど塩漬けにした後、フナを取り出して水で良く洗いさらに水に浸けて塩抜きをする。
English: The process of removing salt is complete when the fish has a slight salty taste and it is time to stuff funa with the rice and salt mixture.
Japanese: 塩味が少し残る程度で塩抜きを終え、次に飯に塩を混ぜた物をフナの身の中に詰める。
English: Put the stuffed fish in a barrel alternating every other layer with rice whereby there is rice inside the fish cavity and also on either side of the fish.
Japanese: 桶の中にフナだけでなく飯も交互に敷き詰め、フナは身の内と外から飯に囲まれた状態で敷き詰められる。
English: Inside the barrel, lactic fermentation prevents decomposition of funa while amino acid enhances the flavor of fish.
Japanese: 桶内のフナは乳酸発酵によって腐敗が防止され、アミノ酸などのうま味成分が増す。
English: When the brine that forms has risen to above the fish as a result of the volume of the solid part of the fish having been reduced, which causes an unpleasant odor to be emitted, the funa is removed from the barrel.
Japanese: 水分が浮かび固形分の体積が減じた臭気を放つ桶の中からフナの身は取り出される。
English: Generally, it is said that, when funa-zushi is ready, the rice is removed and only the fish is eaten but since many local residents eat the fish together with the fermented rice of paste-like consistency, one needs to be careful as to how much rice should be taken off the fish.
Japanese: 一般には漬け上げた後は飯を除き、魚だけを食べるとされるが、地元ではペースト状に発酵した飯ごと食べる人も多いため、フナの身に付いたものの取り除き具合には注意がいる。
English: Since funa has hard bones, the fish is slow-simmered and the bones are removed when prepared as sashimi but, after being cured for about one year, the bones in funa-zushi, which is uncooked, become tender enough so that one may not find them overly objectionable.
Japanese: フナは骨が硬く煮炊きするか刺身料理では除いて食されるが、加熱調理などは行なわれない鮒寿司では1年ほど漬け込まれるとそれほど気にならない程度に柔らかくなる。
English: Additionally, as the rice completely disintegrates approximately after two years of curing, it is said that those who cure funa-zushi for three to four years repeat the layering of the fish and rice using the fresh batch of rice halfway.
Japanese: また、2年程漬け込めば飯の実体がなくなってくるため、3-4年漬け込む人では途中で一度、新たな飯で漬け直すという。
English: Due to the strong sour taste and odor caused by lactic acid fermentation, funa-zushi is not for everyone but it may be more appealing to the palate of those who are unfamiliar with this food if served with a bowl of rice in hot tea.
Japanese: 鮒寿司は発酵による乳酸の酸味と臭気が強いため人の好みが極端に分かれるが、お茶漬けにして食べると慣れない人でも食べやすくなる場合がある。
English: Various methods of packaging such as vacuum packing have been tried to contain its strong smell to promote sales.
Japanese: 臭いが強いために真空パックなどで買い求めやすくする試みも行われている。
English: Due to its time-consuming and labor-intensive recipe and the dwindling number of funa and nigoro buna, that are most suitable for making funa-zushi, caused by various factors including the decreased reed fields, deteriorating water quality, destruction of breeding grounds by concrete embankment and fish of foreign origin in the lake, the price of these fish species has steeply risen to several thousands of yen each in recent years and, in some cases, funa-zushi is made with gengoro buna (Carassius cuvieri) and gin buna (Carassius langsdorfii) in substitution for funa and nigoro buna.
Japanese: 近年、手間と時間のかかる製法であることや、材料として最も適する種類のフナであるニゴロブナが湖岸のヨシ原減少や水質の悪化、湖岸のコンクリート護岸化にともなう産卵床破壊、外来魚などにより減少していることで価格が1尾数千円と高騰し、ゲンゴロウブナやギンブナを代用したものも作られている。
English: Additionally, some attempts have been made to make the fermented sushi with black bass or blue gill based on the similar recipe as that for funa-zushi.
Japanese: また、ブラックバスやブルーギルを使用し、鮒寿司と同じ技法で熟れ寿司を作る試みもなされている。
English: In order to exclude insects but allow air to pass, mosquito nets are comprised of a 1mm mesh and were originally made from materials such as hemp and later from synthetic fibers.
Japanese: 虫は通さず風は通すため、1mm程度の網目となっており、麻(繊維)などの繊維、のちに化学繊維でも作られている。
English: Mosquito net peddlers with their call of "Kaya! Moegi no kaya!" (lit. Mosquito nets! Light green mosquito nets!) were an indication that summer had arrived in Edo.
Japanese: 「蚊帳ぁ、萌黄の蚊帳ぁ」という独特の掛け声で売り歩く行商人は江戸に初夏を知らせる風物詩となっていた。
English: They are often used at bedtime and in order to allow them to be easily mounted and dethatched, a hook would be attached to a depression in the nageshi (beam running between columns) in traditional Japanese rooms.
Japanese: 就寝時に用いることが多く、簡単に取り付け、取り外しができるよう長押（なげし）のくぼみが鉤(かぎ、フック）をかけるのに利用された。
English: Another method was attach a hook to the nageshi from which a to hang a circular frame.
Japanese: また、長押に鉤を打ち付けておき、それに輪型の釣具を掛ける方式もある。
English: Mosquito nets fell almost completely out of use by the latter half of the Showa period as a result of changes to living conditions including decreased numbers of mosquitoes due to pesticides and drainage, the increased use of screen doors that accompanied the popularity of airtight aluminum frames, as well as the diffusion of air conditioning.
Japanese: 生活環境の変化、すなわち殺虫剤や下水の普及による蚊の減少および気密性の高いアルミサッシの普及に伴う網戸の採用、さらにエア・コンディショナーの普及により、昭和の後期にはほとんど使われなくなった。
English: Their use has started to become reevaluated from the standpoints of ecology and chemical allergies as they represent a mosquito repellent that uses neither electricity nor chemicals.
Japanese: 電気も薬品も使わない防蚊手段であり、エコロジーの観点や薬品アレルギー対策として見直され始めている。
English: In various African and Southeast Asian countries afflicted by malaria, mosquito nets have gained attention as a low-cost measure against mosquitoes.
Japanese: マラリアの被害に悩まされるアフリカ諸国や東南アジアなどで、低コストな蚊対策として注目を浴びている。
English: Following a request by the World Health Organization (WHO) to increase mosquito net production and voluntary export of technology to Africa, Sumitomo Chemicals Co., Ltd. constructed two factories in Tanzania in the year 2000.
Japanese: 特に2000年、世界保健機関（WHO）から蚊帳の増産とアフリカへの無償技術移転を依頼された住友化学はタンザニアに工場を二箇所建設している。
English: From 2003 in Japan, support was implemented through official development assistance and UNICEF, and over two million mosquito nets were distributed throughout the world in three years.
Japanese: 日本では、2003年より政府開発援助やUNICEFを通じた支援を実施、3年間で200万張以上の蚊帳を世界各国に配布している。
English: The spread of mosquito nets in Nigeria has advanced as a result of publicity from television drama series and commercials.
Japanese: ナイジェリアでは、テレビドラマやコマーシャルを通じたPR活動を進めた結果、普及が進んだ。
English: The WHO provides mosquito nets containing the pyrethroid insecticide as overseas aid.
Japanese: 海外支援用の蚊帳については、ピレスロイド系殺虫剤を練り込んだ蚊帳をWHOが採用している。
English: Because of indications that pyrethroid may be carcinogenic, there is an emerging opinion that advocates the use of mosquito nets without chemicals added.
Japanese: ピレスロイド系殺虫剤は発がん性物質の危険性があることが指摘されているため、薬剤無しの蚊帳の使用を推奨する意見も出ている。
English: There are upside-down umbrella shaped foldable mosquito nets designed for infants and dining tables.
Japanese: 乳幼児や食卓向けの、傘を逆さまにしたような折り畳みの式のタイプもある。
English: Those designed to temporarily protect food, even those with the same dome shape as described above, are called mesh food covers.
Japanese: 前項と同様な形状のものでも、害虫から食品を一時的に保護するためのものは蝿帳という。
English: There is a Japanese expression that goes 'kaya no soto' (lit. 'outside of the mosquito net') which refers to the withholding of important information or leaving somebody out of a group.
Japanese: 「大事な情報などを知らされない」「仲間はずれ」といった意味合いで、「蚊帳の外」という言い回しがある。
English: A haiku poem by Issa KOBAYASHI reads, 'Atarashiki, Kaya ni nerunari, Edo no uma' and translates as 'A horse in Edo sleeps under a new mosquito net.'
Japanese: 小林一茶の俳句に、「新しき蚊屋に寝るなり江戸の馬」というものがある。
English: Sakekasu (sake lees) is the solid white substance that remains after pressing the main fermenting mash used to make Japanese sake (rice wine)
Japanese: 酒粕（さけかす、酒糟）とは、日本酒などのもろみを、圧搾した後に残る白色の固形物のことである。
English: When sake is brewed, 25% of the sakekasu is removed and, according to the Standard Tables of Food Composition in Japan, this consists of 51% water, 23% carbohydrate, 13% protein, lipids and ash in addition to peptides, amino acids, vitamins and yeast; meaning that has come to be reevaluated as a health food.
Japanese: 酒米を醸造すると重量比で25％ほどの酒粕が取り出され、その成分は日本食品標準成分表によると、水分51％・炭水化物23％・蛋白質13％・脂質・灰分となっており、他にもペプチド・アミノ酸・ビタミン・酵母などが含まれているので栄養的には優れており、健康食品としての観点から価値が見直されている。
English: Because of the decline in sake production after 1975 as well as the adoption of high-temperature saccharification mainly by major sake manufacturers, there was a downward trend in the amount of sakekasu by-product distributed.
Japanese: 1975年以降、年々、日本酒の生産量が減少していることと、大手を中心に一部の日本酒メーカーが高温糖化法を採り入れていることから、副産物である酒粕も流通量が減少傾向にある。
English: The estimated amount produced between July 2007 and June 2008 is 45,000 tons (from Food News).
Japanese: 2007年7月～2008年6月までの推定産出量は45000トンである（食料新聞より）。
English: Mirinkasu taken from the main fermenting mash of mirin has a different flavor because it includes glutinous rice, and shochukasu taken from unrefined shochu (Japanese distilled spirit) has a sour taste because it contains a large amount of citric acid.
Japanese: なおみりんのもろみから取れる味醂粕は、もち米を含むことから風味が異なり、焼酎のもろみから取れる焼酎粕はクエン酸を多量に含むので酸味を有する。
English: It is also called 'sakahone' (sake bones), taking its meaning from the bones that remain after meat has been removed from fish.
Japanese: 魚から身を取った後に残るのが骨であることになぞらえて、残ったものという意味で酒骨（さかほね）ともいう。
English: Some sakekasu cannot be made into a board shape due to time constraints, manpower shortages, because types such as sakekasu from daiginjo (top-quality sake brewed at low temperatures from rice grains milled to 50 percent of weight or less) and ginjo-sake (high-quality sake brewed at low temperatures from rice grains milled to 60 percent of weight or less) are too crumbly to be made into a board shape because the rice grains are often not completely dissolved due to low-temperature fermentation, or because some types are just too soft because they still contain a large amount of sake.
Japanese: 時間的・人手的にとれない場合と、大吟醸・吟醸酒の酒粕は米を低温醗酵させているので米粒が融けきれない場合が多く、板状に取ろうとするとボロボロになったり、酒成分が多く残り、柔らかすぎて板状に取れない物理的要因の場合がある。
English: Made by stepping on barakasu or itakasu in a tank, forcing out air, and allowing it to mature (ferment) for four to six months.
Japanese: -ばら粕及び板粕をタンクに足で踏込み、空気を追い出して、4～6ヶ月熟成（発酵）させたもの。
English: In some regions, it is called 'oshikasu,' 'morohakukasu,' or 'nerikasu.'
Japanese: 地方によって、「押し粕」「諸白（もろはく）粕」「練り粕」と呼ばれる。
English: In recent years, mechanization by sake brewers and a lack of workers has meant that itakusu is not as commonly removed and a shortage of itakasu has resulted in the word taking on a strong meaning of a manufactured substitute product.
Japanese: 近年、蔵元も機械化や人手不足により板粕を取らなくなっており、板粕が不足しているために製造されたもので、代替品の意味合いが強い。
English: It is easy to use because it has been kneaded, but lacks flavor because rice-malt is crushed during the kneading process and oxidation takes place.
Japanese: 練り込んでいるため使いやすいが、練ることにより米麹が壊れ、また酸化するため風味に欠ける。
English: In addition to preexisting products such as those used for making tsukemono, numerous products, including those for sweet sake, adapted for use in various dishes have been developed in recent years.
Japanese: 「漬物用」など従来からの製品に加え、近年では「甘酒用」をはじめ、各種料理用に調整された数々の製品も開発されるようになった。
English: Vinegar made from matured sakekasu is called as akasu (red vinegar) due its red color.
Japanese: 特に熟成させた酒粕を原料として酢酸発酵させた酢は、赤みをおびていることから、赤酢とよばれている。
English: Used as 'toko' (fermentation base) for wasabizuke (pickles of Japanese horseradish), kasuzuke (pickles of fish and meat), and narazuke (pickles of gourd; fumikomikasu is used).
Japanese: -わさび漬けや粕漬（魚や肉）・奈良漬け（踏込み粕を使う）などの「床」に用いられる。
English: Sakekasu can be eaten as it is, but the flavor is brought out when it is grilled over an open flame, and it can be made to appeal to women and children by sprinkling sugar on it (its flavor can be brought out by simply heating it gently in a microwave).
Japanese: 酒粕はそのままで食べることができるが、直火で焼くと風味が引き立ち、砂糖をまぶせば女性や子供向きになる（電子レンジ等で軽く加熱するだけでも風味が引き立つ）。
English: Yeast mash left in sakekasu can also be used to ferment bread (it is called sakadane).
Japanese: 酒粕に残っている酒母は、パンなどの発酵に転用することもできる（酒種と呼ぶ）。
English: According to the Standard Tables of Food Composition in Japan, sakekasu still contains on average 8% alcohol, which can vary depending on conditions of the sakekasu, so should not be consumed in excess by those intending to drive a vehicle or operate machinery, by those who are not able to drink much alcohol, or by children.
Japanese: 酒粕の状態にもよるが、日本食品標準成分表によるとアルコール分が約8％程度残存しているので、自動車の運転や機械類を操作する前、酒に弱い人、子供などは食べ過ぎないよう注意する必要がある。
English: Average people should also be careful when eating uncooked sakekasu since it contains yeast mash which could make them drunk.
Japanese: 特に酒母を摂取するため生食を行うと普通の人でも酒酔いするので注意すること。
English: One example of this is a teacher from Kobe City who drove home after eating two bowls of kasujiru (sake-lees soup) on September 15, 2006 and, when pulled over, was found to have exhaled 0.15ml of alcohol in 1l of breath, following which charges were filed on suspicion of driving under the influence of alcohol in March 2007.
Japanese: 事例として、2006年9月15日に粕汁2杯を食べて自動車で帰宅していた神戸市の教師が呼気1リットル中、0.15ミリリットルのアルコールが検出されたとして2007年3月に酒気帯び運転容疑で書類送検された。
English: Since sakekasu is a by-product of manufacturing refined sake, it sometimes contains the rice germ.
Japanese: 酒粕は、清酒製造時の副産物のため、原料米由来の胚芽等が含まれることがある。
English: In addition, since traditional sake-brewing tools such as wooden tubs are used to brew sake, it may happen that some wood chips come off a tub and get mixed in sakekasu.
Japanese: また、伝統的な酒造道具（木桶等）を使用して製造されるため、それらが剥離し酒粕の中に混入することもまれにある。
English: However, the yeast contained within sakekasu carries out fermentation and the Maillard reaction between sugar and amino acids leads to its color changing from white to yellow then pink followed by brown, dark brown and black depending on temperature and time.
Japanese: 但し、含まれる酵素により熟成が進み、また、糖分とアミノ酸がメイラード反応し、温度、時間に比例し、白色→黄色→ピンク色→褐色→焦げ茶色→黒色となる。
English: It is common to use sakekasu which has been matured for between four months and one year for making tsukemono, and to use sakekasu which has been matured for between one and seven years for making of vinegar.
Japanese: 漬物用酒粕は4か月～1年程熟成させた酒粕を、酢原料酒粕は1～7年熟成させた酒粕を使用するのが一般的である。
English: In order to restrict maturation speed, most sakekasu products on the market carry a best before period of 120 days and an indication to store it below 10℃.
Japanese: 市販の酒粕商品は、熟成の速度を抑えるため、賞味期限120日、10℃以下で保存する旨を表示している商品が多い。
English: If it is kept at below -18℃, the quality will not change greatly even if it is kept for more than 3 years.
Japanese: -18℃以下であれば3年間以上保存しても品質が大きく劣化することはない。