nntsuzu/KFTT huggingface dataset:
English: Most designs drawn on smooth, white tiles are mainly themes of happiness and luxury, such as 'treasure ship,' 'carp rising and falling' and 'Seven Deities of Good Luck,' and some tiles are made by giving full play to the producer's technique at the same level as for art craftworks.
Japanese: 白地の平滑な地に描かれる図柄は主に「宝船」や「鯉の瀧昇り」、「七福神」などおめでたく華美なものがほとんどを占め、美術工芸品並みの技巧を凝らし創られたタイルもある。
English: Because they were high-grade articles, those tiles were often seen in sento in urban areas that had sufficient funds for equipment, and they drew many visitors.
Japanese: 高級品でもあったため、設備資金にゆとりがあり集客の多い市街地の銭湯に多くみられた。
English: Although the interior of the bathroom was originally built of wooden boards, ceramic tiles were preferred and adopted amid the preference for a modern atmosphere and, more importantly, cleanliness.
Japanese: 元々浴室内部は木造で板張りであったが、近代的でモダンな雰囲気と圧倒的な清潔さから陶器のタイルが好まれ、採用された。
English: Onsen (hot springs) in sightseeing resorts used tiles for the first time in Japan, and seemed to be influenced by the images of Roman baths.
Japanese: タイルを最初に日本で使ったのは観光地の温泉で、イメージとしてのローマ風呂に影響されたらしい。
English: Many sento masters personally imported large numbers of foreign-made Majolica tiles, which were top-quality products during that period, and they took pride in their lavish bathrooms.
Japanese: 戦前には当時の最高級だった舶来のマジョリカタイルを大量に個人輸入し、絢爛豪華な浴室を誇った銭湯の主人も多かった。
English: In any case, the attractiveness of tile was convenient because it was sufficient to recover only a chipped portion.
Japanese: いずれにせよタイルの魅力は、欠けた部分だけを張り替えればよいという利便性にもあったようだ。
English: These communal bathhouses were mainly built in sightseeing and hot-spa areas where hot springs were located, and this architectural mannerism was adopted as an architectural style of the shrine-shaped sento established in Tokyo after the Great Kanto Earthquake.
Japanese: 主に温泉が湧出する観光温泉地の共同浴場であるが、これが関東大震災後に東京で成立する宮型造り銭湯の様式としても採用された。
English: This architectural style was mainly concentrated in the suburbs of Kanto, and few if any sento were built using this architectural style in the provinces.
Japanese: 主に関東近郊にこの建築様式が集中しており、地方の銭湯では見られずきわめて数が少ない。
English: The birthplace of this shrine-shaped sento in the center of Tokyo was 'Kabuki-yu' (Kabuki public bathhouse) in Higashi-Mukojima, Sumida Ward.
Japanese: この宮型造り銭湯の都心での発祥は東京墨田区東向島の「カブキ湯」に始まる。
English: The architectural style under which 'karahafu' (cusped gable) (the curved eave in the center of the photo of Kodakara-yu at the start of the article) or a gable is attached at the front of the entrance of the building implies that it is "shrine-shaped."
Japanese: この建物入口に「唐破風」（記事冒頭部、子宝湯頭写真中央の曲線形の庇）もしくは「破風」が正面につく建築様式を『宮型』という。
English: A curve (at the upper end of the photo) of the recurved principal rafter is used to decorate a gable roof, reminding people of shrines and temples, or the tenshu (keep or tower) of a castle is a detail that proudly denotes religion and authority while having a symbolic feature showing the entrance leading to the Pure Land of Amitabha.
Japanese: 神社仏閣や城郭の天守を想起させる切り妻の屋根飾りに合掌組を反曲させた曲線（写真建物の上端部）は、宗教性や権威を誇るディテールであり、また、極楽浄土へいざなう入り口を示すシンボリックな側面を合わせ持っている。
English: This is different from the style of general and conventional architecture, but it also provides a glimpse at an extraordinary aspect.
Japanese: そこには一般在来建築とは様式が違うというだけでなく、非日常性という側面も垣間見える。
English: Given the fact that for ordinary people, who were main users of sento at that time, taking a trip to 'visit' temples and shrines in various regions in Japan such as 'a pilgrimage to Ise,' 'pilgrimage to Konpirasan,' 'pilgrimage to Nikko Tosho-gu Shrine,' etc., was the original purpose of visiting temples and was also an event or entertainment, shrine-shaped sento also functioned as attractions, thus leading to the eventual tradition of 'temple visiting' in later, less eventful days.
Japanese: 当時の主な銭湯の利用客である市井の人々には「お伊勢参り」や「金毘羅山参り」、「日光東照宮参り」など日本各地の神社仏閣への「お参り」旅行は参詣本来の目的に加えてイベントであり娯楽であったことも鑑み、人々の平凡な日常にとって宮型造りの銭湯に足を運ぶことはいつかの「お参り」にいざなう魅力的な装置としても機能した。
English: A bath is regarded to be the Pure Land of Amitabha in terms of washing away the dirt of human existence.
Japanese: 風呂は浮き世のケガレを洗い流す、という点においては極楽浄土といえる。
English: Although large numbers of shrine-shaped sento of this kind were built in the suburbs of Kanto up until the period from 1965 to 1974, they became scarce because the home bath prevailed and many sento were remodeled for other uses.
Japanese: こうした宮型造りの銭湯は昭和40年代頃まで関東近郊で盛んに建てられたが、自宅に作る内風呂が普及し、またビルに建て替えられる銭湯も多くなって、数少なくなってきた。
English: However, taking advantage of the recent retro-trendiness of a nostalgic longing for the "good old days," some properties have been remodeled into shrine-shaped sento.
Japanese: しかし近年の懐古趣味であるちょっとしたレトロブームに乗って、中には新築で宮型造りの銭湯が建てられる物件もでてきた。
English: The architectural style of the sento differs from one region to another, but it's common that many ideas are given to sento so as to add variety to daily life as a place for communication.
Japanese: 各地の銭湯の建築様式は様々であるが、コミュニケーションの場として日常生活に彩りを与える工夫がなされている所に共通点がみられる。
English: Gengabashi Onsen,' in Osaka's Ikuno Ward, is a rare sento building that's among the registered tangible cultural properties of the nation.
Japanese: なお、大阪にある「源ヶ橋温泉」（生野区）は銭湯の建造物では数少ない、国の登録有形文化財に登録されている。
English: However, Bishoen Onsen in Abeno Ward--also registered as a tangible cultural property--was closed in February 2008 due to the steeply rising fuel cost and the difficulty of anti-seismic reinforcement work.
Japanese: しかし、同じく登録有形文化財となっていた阿倍野区の美章園温泉は燃料費の高騰や耐震補強工事の困難さなどを理由に、2008年2月に廃業した。
English: Each facility offers a different range of services, but generally speaking many facilities sell the soap and the essentials of bathing as well as milk, soda, juice and canned beer (some facilities) at the bandai or the front desk.
Japanese: それぞれの施設で異なるが一般的に、番台やフロントなどで入浴に必要な道具や石鹸、入浴後に飲まれることの多い飲料である牛乳やサイダー、ジュース、缶ビール（一部の施設）などを販売。
English: A television set and weight scale are installed in the dressing room, and an electric fan, hair dryer and massage chair are available, although some facilities charge for their use.
Japanese: 脱衣所ではテレビや体重計があり、扇風機・ドライヤーやマッサージチェアも一部有料で利用できる。
English: Some facilities have places for smoking, but many choose to keep such areas separate or totally ban smoking, in keeping with the times.
Japanese: 喫煙についてはできる場所もあるが、時代の変化にともない一部、もしくは全面禁煙化した施設も多い。
English: Some facilities hold traditional events based on ancient Japanese customs such as the hot citron bath, sweat-flat bath, etc., in keeping with the calendar, and some offer discounts or free services for children and the elderly.
Japanese: 日本古来のならわしから柚子湯、菖蒲湯（しょうぶゆ）などの伝統行事を暦にあわせて行ったり、子供や年配客向けの割引・無料サービスを行うところもある。
English: A recent example is that some facilities offer the service of 'experiencing taking a bath' as a school event at which to 'learn the meaning of relationship without dressing' (which also means a completely open relationship) and also as a local event, through the provision of opportunity for all children going to day nurseries, kindergarten and elementary schools to bathe together as a class.
Japanese: 最近では保育園・幼稚園・小学校に通う子供達を「裸のつきあいの意義を知る」としてクラス単位などで全員一緒に入浴させる「体験入浴」を学校行事とともに地域のふれあい行事として、一部の施設で行っている例もある。
English: Many sento in eastern Japan allow visitors to take a sauna bath at an extra charge of 200 to 300 yen, but many in western Japan don't charge extra.
Japanese: 東日本の銭湯の多くは200～300円程度の追加料金でサウナへ入浴が可能であるが、西日本では追加料金のない施設も多い。
English: In order to distinguish visitors who pay a charge from those who don't, some facilities lease colored towels only for the sauna bath.
Japanese: 料金を支払った客を区分しやすくするために、サウナ専用のカラータオルを貸しだすこともある。
English: In most cases, it's forbidden to bring magazines and newspapers into the sauna bath, in consideration of users' safety.
Japanese: 雑誌・新聞などの持ち込みなどはほとんどの場合、入浴客の安全を考慮して制限される。
English: For the leisure-type sento (other public bathhouses not subject to the Public Bath House Act), which are actively constructed mainly in the suburbs, refer to the article on "Health Spa and Super Sento."
Japanese: ※郊外を中心に建設が盛んなレジャー型の銭湯（公衆浴場法外のその他の公衆浴場）については健康ランドやスーパー銭湯を参照のこと。
English: Formerly, the sento would be open from morning to early evening (around eight o'clock at night) in the Edo period, but today they're generally open from the afternoon or the evening to around midnight.
Japanese: 江戸時代には朝から宵のうち(現在でいう夜の8時くらい)まで開店していたが、現代の日本では、午後あるいは夕方から深夜12時前後までの営業が一般的。
English: Due to a recent decrease in the numbers of users, some sento have made arrangements with neighboring sento in regard to a regular closing day so as not to clash.
Japanese: また、昨今の利用客の減少から、最近では近隣の銭湯で定休日が重ならないように調整しあう事もある。
English: An "umeboshi" is a shiozuke (a salted food) of ume (Japanese apricots), which is dried in the sun after being preserved in salt.
Japanese: 梅干し（うめぼし）とは、ウメの果実を塩漬けした後に日干しにした塩漬け。
English: While umeshu (ume liquor) is prepared from aoume (unripe ume), umeboshi are made with fruits picked ripe in or around June.
Japanese: 梅酒が熟していない青梅を用いるのに対し、梅干しは6月頃の熟した果実を用いる。
English: They have a very long shelf life but a high salt content (with salinity of about 20%), which makes them very salty.
Japanese: 保存性に優れているが、塩分が多い（塩分20%前後）ためとても塩辛い。
English: Many generic umeboshi that have been put on the market in recent years are umeboshi that are pickled in a sodium-controlled seasoning after being soaked in water as shiroboshi.
Japanese: 近年市販の一般的な梅干しでは、白干しのものを水につけ、塩分を抑えて味付けを施した調味漬けの梅干しが多い。
English: Seasoned umeboshi include shiso-ume, which are dyed red and flavored by being pickled with the leaves of shiso (perilla) (akajiso (red perilla)); konbu-ume, which are given the flavor of konbu (kelp) by being preserved with konbu; katsuo-ume, which are seasoned with katsuobushi (dried bonito); and hachimitsu-ume, which are sweetened with hachimitsu (honey).
Japanese: 調味漬けの梅干しには、シソ（赤じそ）の葉とともに漬けて赤く染め風味をつけたしそ梅、コンブとともにつけて昆布の味をつけた昆布梅、鰹節を加えて調味した鰹梅、蜂蜜を加えて甘くしたはちみつ梅などがある。
English: By comparison, genen-umeboshi (low-salt umeboshi) and chomi-umeboshi have a much shorter shelf life and a very weak antiseptic effect.
Japanese: なお、減塩梅干や調味梅干は保存性が大きく劣り、防腐効果がかなり低い。
English: Minabe Town and Tanabe City are major production areas, and umeboshi made with a kind of ume called nankobai is considered to be the finest product.
Japanese: みなべ町や田辺市は一大生産地で、南高梅と呼ばれる品種のウメを用いた梅干しが最高級品とされる。
English: The JAS System under the Law Concerning Standardization and Proper Labeling of Agricultural and Forestry Products (the name of the quality labeling system) makes it obligatory that the umeboshi sold as processed foods are labeled 'umeboshi' when they're old fashioned and 'chomi-umeboshi' when they're seasoned by being soaked in water and pickled in hachimitsu, etc.
Japanese: 加工食品として販売されている梅干しは、昔ながらの梅干しは「梅干」、水に晒しハチミツ漬などにしてさらに調味されたものは「調味梅干」と表示するようJAS法(品質表示基準制度の名称)に義務づけられている。
English: According to the fifth edition of the Japanese Standard Tables of Food Composition, the salt content of umeboshi is 22.1% and that of chomi-umeboshi is 7.6%.
Japanese: 五訂日本食品標準成分表によれば、塩分は梅干が22.1％、調味梅干が7.6%となっている。
English: The sweetened chomi-umeboshi are relatively new (having emerged after the war), and a difference in preferred umeboshi is growing between the elderly and the young, who are used to eating different kinds of umeboshi.
Japanese: 甘く調味された調味梅干は比較的新しく(戦後生まれである)、お年寄りと若者とで食べ慣れた梅干しが異なるので、梅干の好みに差が広がっている。
English: A box lunch that has only an umeboshi in the center of the white rice is called a hinomaru bento, thus being compared to the Japanese flag (the Rising Sun).
Japanese: 白飯の真ん中に梅干しをのせただけの弁当を、日本の国旗（日章旗）に見立てて日の丸弁当と呼ぶ。
English: It's said that many Japanese people who travel abroad take umeboshi to cleanse their palates or for a change in case they get tired of foreign foods containing large amounts of livestock meat and dairy products, or in the event they feel ill.
Japanese: 海外旅行に出かける邦人の中には、外国の畜肉や乳製品の多い料理に飽きた時や気分不快の際に、口直しや気分転換を目的として梅干しを持参する旅行者が多いと云われる。
English: Because the surface of umeboshi is crumpled, wrinkly old ladies are commonly called 'umeboshi-basan.'
Japanese: 梅干しの表面はしわになっているので、しわが多いお婆さんの事を俗に「梅干婆さん」という。
English: Many people have had the experience whereby the lid of the lunch box made of anodized aluminum, which is aluminum covered with an oxidized skin, had melted because of the acid when umeboshi were placed in the same spot every day.
Japanese: アルミに酸化皮膜をほどこしたアルマイトの弁当箱では、毎日同じ場所に梅干しを乗せた場合、酸によって蓋が溶けることがあったという体験をした人は多い。
English: However, this is thought to have occurred because the technology available after the end of the war was inferior and the purity of the aluminum was low.
Japanese: しかしこれは終戦直後の技術が劣っていたこと、アルミの純度が低かったためと考えられている。
English: Many umeboshi sold in supermarkets and other outlets are suzuke (pickles in vinegar), in which vinegar is virtually the sole pickling ingredient.
Japanese: スーパーマーケットなどで市販されている梅干しは実質酢で漬けただけの酢漬けが多い。
English: Those that have a preservative as one of the ingredients, come with a preservative in the same package or have an expiration date are also unfit for a box lunch, etc., because they're at the risk of spoiling.
Japanese: また、原材料名に保存料が含まれていたり、防腐剤が同封されていたり、賞味期限が設定されているようなものは自身が腐る可能性を持っているため、弁当などには向かない。
English: Umeboshi made according to the traditional method don't rot in an environment suitable for storage such as a dozo (an earthen storehouse), and even those made 100 years ago can be eaten.
Japanese: 伝統的製法によって作られた梅干は土蔵などの保管に適した環境では腐らず、100年前に作られたものでも食べられる。
English: Consequently, in some regions the superstition has emerged that something unusual will happen when umeboshi, which usually don't go bad, begin to rot.
Japanese: この為、地方によっては普段腐ることがない梅干しが腐るため、何らかの異変が起きると言う迷信が伝えられている所もある。
English: The oldest extant umeboshi have been handed down in the Naka family in Nara Prefecture, and those pickled in 1576 are still in good condition (it is reported that they have not been sampled because they can't be replenished).
Japanese: 現存最古のものでは、奈良県の中家に伝わる梅干しで、天正4年（1576年）に漬け込まれたものが状態良好に保存されている(補充が利かないため試食はしていないという）。
English: It's also said that when tasted the umeboshi pickled in the Anei eras (1764 - 1780) during the Edo period, which have been passed down in the same family, could be eaten without a problem.
Japanese: また、同家に同じく伝わる江戸時代の安永年間に漬けられた梅干しを試食したところ、全く問題なく食べられたという。
English: Some regions use a neighboring species, anzu (apricots), instead of ume (such as the hachisuke-ume of Aomori Prefecture and Iwate Prefecture).
Japanese: 地方によって梅ではなく近隣種である杏を使用する場合がある（青森、岩手の八助梅など）。
English: However, the secretion of saliva at the mere sight of umeboshi comes from the experience of feeling an acid taste after eating an umeboshi, and the sight of umeboshi in the case of an individual who has never eaten an umeboshi does not induce the secretion of saliva.
Japanese: 但し梅干を見ただけで唾液が分泌されるのは、梅干を実際に食べてみて酸味を感じた経験を有することに由来するのであって、梅干を食べたことがない人が梅干を見ても唾液の分泌を促すことはない。
English: (It occurs only when an umeboshi is actually placed in the mouth and an acid taste is experienced; particularly, foreigners who rarely eat umeboshi don't experience an increase in saliva.)
Japanese: （実際に口に入れて酸味を感じて初めて唾液が分泌される。特に梅干を食すことが少ない外国人は唾液が分泌されることは無い。）
English: Attention is also required when an umeboshi is placed in a box lunch, because it can melt metal such as aluminum.
Japanese: また、弁当に入れるときはアルミなどの金属などを溶かすことがあるので注意が必要である。
English: However, these effects are limited to the umeboshi made according to the traditional method, so they can't be expected to be produced by reduced-sodium umeboshi (chomi-umeboshi), which may even go bad when it's first included in a box lunch.
Japanese: なお、この効能は伝統的な製法の梅干に限られ、減塩の梅干（調味梅干）ではこの効能は期待できず、弁当に入れると調味梅干が先に腐る場合すらある。
English: Umeboshi were primarily the byproducts of umesu (ume vinegar), and they were charred and used as herbal medicines for treating stomach aches, expelling parasitic intestinal worms, alleviating fever and sterilizing intestines, instead of being used as food.
Japanese: 本来梅干は梅酢を作った後の副産物であり、利用法としてはこれを黒焼きにして腹痛・虫下し・解熱・腸内の消毒の効用を目的に食用よりもむしろ漢方薬として用いた。
English: A jar considered to have contained umeboshi has also been excavated from the Mawangdui Tomb, which is said to date from around B.C. 200.
Japanese: 紀元前200年頃のものという馬王堆からも、梅干しが入っていたと考えられる壷が出土している。
English: Umesu, which contains citric acid as the main component, was used for metal plating and soldering and the oxidation coating treatment of bronze and iron ware (copper oxide (II) and iron oxide (II), an anti-rust treatment using an oxide film made of ferrous oxide called "kurodome"), in addition to the sterilization of tools and bodily wounds.
Japanese: また、クエン酸を主成分とする梅酢は器具や人体の傷口の消毒の他、金属のめっきやはんだ付け、青銅器・鉄器の酸化皮膜処理(酸化銅(II)および酸化鉄(II)：酸化第一鉄による『黒留め』と呼ばれる酸化皮膜による防錆処理)のためにも用いられた。
English: Tradition has it that Emperor Murakami cured his disease with umeboshi and kobu-cha (tea made of powdered kelp).
Japanese: 平安時代には村上天皇が梅干しと昆布茶で病を治したという言い伝えが残っている。
English: Additionally, a tanka (a 31-syllable Japanese poem) composed by Michizane SUGAWARA about ume blossoms is well known, having given rise to a superstition that 'if you place an umeboshi in a box lunch you take when you go fishing, you will not catch fish.'
Japanese: また、菅原道真が梅を詠んだ短歌は有名で、後に「釣りのときの弁当に梅干しを入れると、魚が釣れなくなる」という縁起かつぎを生んだ。
English: In the era of samurai (warriors), umeboshi became indispensable not only as preserved food but also for the sterilization of wounds and the prevention of food poisoning and contagious diseases on the battlefield.
Japanese: 武士の時代になると梅干しは保存食としてだけではなく、傷の消毒や戦場での食中毒、伝染病の予防になくてはならないものとなった。
English: They were also used to visually stimulate the secretion of saliva to prevent shortness of breath during breaks in battle.
Japanese: 合戦中の休息に梅干しを見ることで唾液分泌を促進させ息切れを防ぐ目的にも使われた。
English: In the silver mines of the time, 'kedae' (a respiratory disease), caused by the mine dust filling the pit, was a problem.
Japanese: 当時の銀山では、坑内に立ちこめる鉱塵（こうじん）による粉塵公害「けだえ」が問題であった。
English: Tachu MIYA, a doctor of Bingo no kuni (Bingo Province), invented many devices to prevent 'kedae,' but the gas mask, 'fukumen' (literally, a fortune mask), which had bainiku (the pulp of umeboshi) between an iron frame and a fine piece of silk, is reported to have had a great effect because it prevented the infiltration of mine dust thanks to the acid content.
Japanese: 備後国の医師宮太柱は数々の「けだえ」防止の装置を発明したが、鉄の枠に梅肉を挟み薄絹を張った防毒マスク「福面（ふくめん）」は、酸の効果で鉱塵を寄せつけず効果が絶大だったという。
English: This later on inspired the families of the miners to invent umejiso-maki (ume-shiso rolls).
Japanese: これがきっかけとなり後年、坑夫たちの家族によって梅紫蘇巻という食品が生み出された。
English: During the period between the Sino-Japanese War and the Pacific War, it was recommended (half-coerced) on Koa hokobi (Day for Patriotic Services) and Taisho hotaibi (Day to Reverently Accept the Imperial Edict).
Japanese: 日中戦争から太平洋戦争の時期には、興亜奉公日・大詔奉戴日にこれを推奨（半ば強制）していたこともある。
English: Because a component of umeboshi melts aluminum, it could also make a hole in the lunch box that has been used for many years.
Japanese: 梅干しの成分がアルミを溶かすため、日の丸弁当に長年使用すると弁当箱に穴が空くなどのトラブルもあった。
English: Following the low-sodium consciousness, 'chomi-ume,' which are given a flavor after the excess salt is removed from umeboshi in mamizu (fresh water), have become the mainstream.
Japanese: また、低塩の志向を受け、真水によって塩抜きされた後、調味を施した「調味梅干」が主流となっている。
English: The kernels (the interior) of the seeds of umeboshi are commonly called Tenjin-sama (the deified spirit of Michizane SUGAWARA), and some people like to eat them.
Japanese: 梅干しの種子の仁（中身）を俗に天神様と言い、この部分を好んで食べる人もいる。
English: However, ume fruit contains a component called amygdaline, which is a cyanogenetic glycoside that forms poisonous hydrogen cyanide (hydrocyanic acid) when hydrolyzed by an enzyme in the stomach, intestines and so on.
Japanese: しかし、ウメの実には元々青酸配糖体であるアミグダリンという成分が含まれており、これが胃腸などで酵素によって加水分解されると毒であるシアン化水素（青酸）を生成する。
English: It's found a lot, particularly in the part of the kernel (Tenjin-sama); if eaten in a sufficient quantity, poisoning with hydrocyanic acid can develop, which, in the worse-case scenario, may result in death.
Japanese: これは特に仁（天神様）の部分に多く、多量に食べると青酸中毒に陥り、最悪の場合は死に至る可能性がある。
English: However, pickling removed nearly all the amygdaline, so eating the kernels will have almost no effect on the human body.
Japanese: ただし、漬ける事でアミグダリンはほぼ消失し、食べても人体にはほとんど影響がないとされている。
English: Oyakodon is a rice bowl dish that uses boiled chicken and onion in warishita (stock mixed with soy sauce, mirin and sugar) over rice with egg.
Japanese: 親子丼（おやこどん、おやこどんぶり）とは、鶏肉、玉ねぎなどを割り下で煮て鶏卵でとじ、ご飯の上に乗せた料理で丼物の一種。
English: Oyakodon is the most common name, but some regions call it Oyako-donburi.
Japanese: 親子どんがよく使われる呼称であるが、地方によっては親子どんぶりと言うこともある。
English: Toku YAMADA, the wife of the fifth family head of the spatchcock restaurant 'Tamahide' in Nihonbashi, Chuo Ward, Tokyo, first invented the dish in 1891.
Japanese: 東京都中央区日本橋にある鳥料理専門店「玉ひで」の五代目当主の妻「山田とく」が1891年に考案したのがはじめである。
English: The original oyakodon only used chicken boiled in warishita and served with egg, ingredients such as onion and Japanese honewort were not used as they are today.
Japanese: 元祖親子丼は、割り下で鶏肉のみを煮て卵とじにしたもので、現在のように玉ねぎやミツバ等の材料は使われていない。
English: Also, as it is a derivative of oyakodon, the term is sometimes used to refer to a dish with raw salmon or salmon flake and salmon caviar.
Japanese: また、派生としてサケの刺身または鮭フレークとイクラをのせたものを指すこともある。
English: Someiyoshino (scientific name: Prunus x yedoensis) is a type of cherry tree as a garden plant, having been produced by crossbreeding Cerasus spachiana 'Komatsuotome' in the line of Edohigan (P. pendula Maxim. f. ascendens (Makino) Ohwi) and the Oshima cherry (P. lannesiana var. speciosa).
Japanese: ソメイヨシノ（染井吉野、学名：Prunus×yedoensis）は、エドヒガン系のコマツオトメとオオシマザクラの交配で生まれたサクラの園芸品種である。
English: Additionally, sometimes all the plants that were born by crossbreeding Edohigan and Oshima cherries are called 'Someiyoshino,' and Someiyoshino in a narrow sense is sometimes written as the binominal 'Someiyoshino 'Someiyoshino.'
Japanese: また、エドヒガンとオオシマザクラを交配したものすべてを「ソメイヨシノ」ということもあり、狭義のソメイヨシノを二名法の「ソメイヨシノ'ソメイヨシノ'」と書く場合もある。
English: In the time from the end of the Edo period to the beginning of the Meiji period, it was raised by gardeners and artisans of garden trees who had established a colony in Somei Village, in Edo (the present-day Komagome, Toshima Ward, Tokyo Prefecture), and was sold as 'Yoshinozakura' (meaning Yamazakura, or Prunus jamasakura).
Japanese: 江戸末期から明治初期に、江戸の染井村（現在の東京都豊島区駒込）に集落を作っていた造園師や植木職人達によって育成され「吉野桜（ヤマザクラの意）」として売り出していた。
English: Through research conducted by Yorinaga FUJINO, it was discovered that it was distinct from Yamazakura, and in 1900 it was referred to as 'Someiyoshino' in 'Japanese Gardening Magazine.'
Japanese: 藤野寄命の調査によってヤマザクラとは異なる種の桜であることが分かり、1900年（明治33年）「日本園芸雑誌」において「染井吉野」と命名された。
English: It is said that it was initially called 'Yoshino' after Mt. Yoshino-yama in Yamato Province (a mountainous district in Nara Prefecture), which is a place noted for its cherry blossoms; however, since there was concern that the name 'Yoshino (Yoshinozakura)' would be confused with Yamazakura, which grows a lot in Mt. Yoshino-yama, Dr. Yorinaga FUJINO, who had conducted research on the cherry trees of Ueno Park, called it 'Someiyoshino' in 'Japanese Gardening Magazine.'
Japanese: 名称は初め、サクラの名所として古来名高く西行法師の和歌にもたびたび詠まれた大和国の吉野山（奈良県山岳部）にちなんで「吉野」とされたが、「吉野（桜）」の名称では吉野山に多いヤマザクラと混同される恐れがあるため、上野公園のサクラを調査した藤野寄命博士が「日本園芸雑誌」において「染井吉野」と命名したという。
English: Someiyoshino, Prunus x yedoensis, is likely to have as its origin the hybrid between Edohigan, P. pendula Maxim. f. ascendens (Makino) Ohw, and Oshima Cherry, P. lannesiana var. speciosa.
Japanese: ソメイヨシノPrunus×yedoensisはエドヒガンP.pendulaMaxim.f.ascendens（Makino）OhwiとオオシマザクラP.lannesianavar.speciosaの雑種が起源である可能性が高い。
English: Furthermore, the x in scientific names is a way to indicate a natural hybrid, and it's said that the sign isn't not used in regard to artificial hybrids.
Japanese: なお学名の×は自然種間交雑種の表記であり、人工交配種の場合この表記は用いられないという。
English: It isn't known whether Someiyoshino is a natural hybrid or an artificial hybrid, but some opinions have expressed doubt regarding the validity of this scientific name.
Japanese: ソメイヨシノが自然交雑種なのか、人工交配種なのかは不明だとして、この学名の妥当性に疑問を呈する声もある。
English: One finding of research states that it's a hybrid of Komatsuotome instead of Edohigan; however, Komatsuotome is also a gardening type of Edohigan as well as being a clone.
Japanese: エドヒガンではなく、コマツオトメのこう配だという研究結果もある（ただしコマツオトメも種としてはエドヒガンの園芸品種で、その中の1クローンではある）。
English: Like Edohigan, one of its ancestors, only flowers crowd together and cover the entire canopy of the tree at full bloom, but the flowers are bigger and more showy than those of Edohigan.
Japanese: 原種の一方であるエドヒガンと同じく、満開時には花だけが密生して樹体全体を覆うが、エドヒガンよりも花が大きく、派手である。