nntsuzu/KFTT huggingface dataset:
English: In the past, Shizuoka Prefecture wasn't famous as a sake-producing area, but thanks to the birth of the Shizuoka sake yeast in the 1980s the prefecture came to be called the 'Kingdom of ginjo sake.'
Japanese: 静岡県は、昔はそれほどの酒どころでもなかったが、1980年代に清酒酵母静岡酵母の誕生により一躍「吟醸酒王国」などと呼ばれるようになった。
English: Since the early 1990s, Shizuoka Prefecture had endeavored to develop sakamai that matches such yeasts and, in 1998, the prefectural agricultural experiment station conducted the gamma irradiation of Yamada nishiki.
Japanese: 静岡県では、1990年代に入るとそれらの酵母に適合する酒米の開発に力を注ぎ、1998年に県農業試験場にて山田錦へのγ線照射を行なった。
English: From approximately 100,000 rice plants of the first generation for which seeds were obtained from gamma irradiation, approximately 500 individuals that seemed to be prospective mutants, such as plants with short stems and early rice, were selected in 1999.
Japanese: そこから採種された約10万本の第一世代の中から短稈化や早生化など、有益な突然変異と思われる約500個体を1999年に選抜。
English: The scale of this individual selection was one of the biggest in the breeding of mutants in Japan in the past 50 years.
Japanese: この固体選抜の規模は突然変異育種としては過去50年間のなかで国内最大規模であった。
English: Since 2000, the narrowing of the scope of varieties was carried out through line selection and fixed to 'Shizu-kei No. 88,' which was very close to Yamada nishiki but had a lower height.
Japanese: 2000年以降は系統選抜によって品種の絞り込みを行い、山田錦とよく似ながらも背丈の低い「静系88号」に確定。
English: Trial growing was carried out for a total of 45 hectares in Yaizu City, Kikugawa City, Kakegawa City, Fukuroi City and Iwata City; brewing tests were conducted in seven breweries in Shizuoka Prefecture, and the variety was registered in 2006.
Japanese: 焼津市、菊川市、掛川市、袋井市、磐田市の計4.5haで試験栽培、また県下7つの酒造メーカーにて醸造試験を行ない、2006年に品種登録。
English: The prefectural agricultural experiment station of Shizuoka Prefecture cross-fertilized Hokuriku No. 12/Tohoku No. 25 (Norin No. 17), and the line name was designated as 'Shinko No. 190.'
Japanese: 同県立農事試験場にて北陸12号/東北25号（農林17号）を交配、系統名「信交190号」。
English: Although it took a long time, spanning the War of the Pacific, the variety was fixed and registered in 1952.
Japanese: 太平洋戦争をまたいで長い時間がかかったが、1952年に育成固定、品種登録。
English: MAFF caused mutation by 30 Kr gamma irradiation of dry seed of Takane nishiki, and Nagano Agricultural Experiment Station carried out the individual selection of the second generation.
Japanese: 農林水産省にてたかね錦の乾燥種子に30Krのガンマ線を照射して突然変異を起こさせ、長野県農事試験場にて第2世代の個体選抜を実施。
English: Fixation by selection was then carried out through line breeding and, in 1976, the line name 'Shin-ho sake No. 1' was given to it; subsequently, after further review, the seventh generation was adopted to the recommended variety of Nagano Prefecture in 1978 and called 'Miyama nishiki.'
Japanese: そののち系統育種で選抜固定を行ない、1976年に「信放酒1号」という系統名を与えてさらに検討を加えた結果、1978年に第7世代で長野県の奨励品種に採用され「美山錦」と命名された。
English: All of Dewa sansan of Yamagata Prefecture, Gingin of Iwate Prefecture, Aki no sei of Akita Prefecture and Yume no ka of Fukushima Prefecture are descendants form Miyama nishiki.
Japanese: 山形県の出羽燦々、岩手県の吟ぎんが、秋田県の秋の精、福島県の夢の香などはみな美山錦の子孫にあたる。
English: MAFF caused mutation through the 30 Kr gamma irradiation of dry seed of Reimei, and Nagano Agricultural Experiment Station conducted the line breeding.
Japanese: 農林水産省にてレイメイの乾燥種子に30Krのγ線を照射して突然変異を起こさせ、長野県農事試験場にて系統育種。
English: In 1977, the line name 'Shi-ho sake No. 4' was given to it, and in 1983, after further review, the variety was registered.
Japanese: 1977年に「信放酒4号」という系統名を与えてさらに検討を加え、1983年に品種登録。
English: It was cross-fertilized by Nagano Agricultural Experiment Station and the variety was registered in 1997; subsequently, in 1998 it was adopted as a recommended variety of Nagano Prefecture.
Japanese: 同県農事試験場にて交配、1997年品種登録、1998年長野県奨励品種に採用。
English: The agricultural experiment station of Toyama Agricultural Research Center cross-fertilized Hidahomare/Akita sake and conducted breeding, and beginning in 1996 brewing tests were carried out as 'Toyama sake No. 45;' it was given the name 'Obama nishiki' in 1998, and the variety was registered in 2001.
Japanese: 同県農業技術センター農業試験場にてひだほまれ/秋田酒を交配育種、1996年より「富山酒45号」として醸造試験を続け、1998年「雄山錦」と命名、2001年品種登録。
English: The crop research institute of Aichi Agricultural Research Center cross-fertilized A-kei sake 101/Gohyakumangoku; the variety was adopted as a recommended variety of Aichi Prefecture in 1983 and registered in 1985.
Japanese: 同県農業総合試験場作物研究所にてあ系酒101/五百万石を交配、1983年愛知県奨励品種に採用、1985年に品種登録。
English: The institute for agriculture in the cold upland of Aichi Agricultural Research Center cross-fertilized Hidaminori/Fuku no hana, and variety was obtained with Fuku nishiki.
Japanese: 同県高冷地農業試験場にてひだみのり/フクノハナを掛け合わせたものを、さらにフクニシキと交配。
English: It was obtained by the Tango branch of Kyoto Agricultural Experiment Station through pure-line selection from Nojobo, which had been obtained through pure-line selection from a local variety called Naraho.
Japanese: 同府立農事試験場丹後分場にて在来種奈良穂より純系分離した野條穂よりさらに純系分離。
English: In 1974, growing was discontinued, but in 1991 the Fushiimi Breweries Association and Kyoto Prefecture played a central role in its revival.
Japanese: 1974年栽培中止、1991年伏見酒造組合と京都府が中心となって復刻。
English: Hyogo Prefecture, that became the center of sake brewing centering around Nada gogo (five districts in Nada) after Miyamizu (water welling up in Nishinomiya City, which is said to be suitable for sake brewing) was discovered in the later stage of the Edo period, has since the Meiji period aggressively carried out the development of sakamai.
Japanese: 江戸時代後期に宮水が発見されてから、灘五郷を中心として酒作りの中心地となった同県は、明治時代から酒米の開発を盛んに行なっている。
English: There are many varieties that have narrowly survived the Pacific War and were highlighted after the war.
Japanese: なかには太平洋戦争を辛くも生き延びて、戦後に日の目を浴びた品種も多い。
English: (1) It was begun by Shinbe TANAKA in or around the end of the Edo period and the beginning of the Meiji period, who brought back ears he had found in Uji-Yamada on his way back from a pilgrimage to Ise (Shrine) and then grew in Yoshikawa Town, Mino County, Hyogo Prefecture (Hyogo Prefecture) (the present-day Miki City).
Japanese: (1)江戸時代末期から明治時代前期にかけて、田中新三郎がお伊勢参りの帰りに宇治山田で見つけた穂を持ち帰り兵庫県美嚢郡吉川町(兵庫県)（現・三木市）で栽培したことに始まる。
English: (2) In Aina, Yamada-cho, Kita Ward, Kobe City (Town), it is said that seeds obtained in Megaki-mura (the present-day Ibaraki City) grew into high-quality sakamai, which, as it was honored as Japan's best at the exhibition of 1890, it was named Yamadaboafter the name of the place.
Japanese: (2)神戸市北区山田町藍那では、雌垣村（現・茨木市）で手に入れた種が良質の酒米に育ち、1890（明治23）年の博覧会で日本一となったことから地名を取って山田穂と命名されたと伝えられる。
English: (3) It was begun around 1877 by Seizaburo YAMADA, a wealthy farmer in Yasuda, Nakacho (currently Takacho), Taka-gun, Hyogo Prefecture, who recommended large ears that were found in his own rice field to farmers in the neighborhood and delivered rice in bags carrying the 'Yamadabo' brand.
Japanese: (3)1877（明治10）年ごろ、兵庫県多可郡中町（現・多可町）安田の豪農山田勢三郎が自作田で見つけた大きな穂を近隣地にも奨励し、俵に「山田穂」の焼き印を押して出荷したことから始まる。
English: Hyogo Prefectural Agricultural Experiment Station, having given birth to many sister varieties, conducted the pure-line selection of Shin yamadabo in 1921 and Shin yamadabo in 1922.
Japanese: 多くの姉妹種を生んだのち、兵庫県立農事試験場にて1921年新山田穂を、1922年新山田穂を純系分離した。
English: Later, in 1923, it was cross-fertilized with Omachi (Tankan wataribune) and became a mother variety of Yamada nishiki.
Japanese: そののち、1923年雄町（たんかんわたりぶね）と交配され山田錦の母本となる。
English: Subsequently, as Yamada nishiki became the mother of many new varieties, Yamadabo became an ancestor of most sakamai after the Meiji period.
Japanese: 以後、山田錦は多くの新種の親株となっていくので、山田穂は昭和時代以降の大半の酒米の品種の祖先にあたる。
English: Then, in the Showa period, it disappeared as if giving place to Yamada nishiki, which is easier to grow, but Hakutsuru Sake Brewing Co., Ltd. revived Shin yamadabo.
Japanese: やがて昭和時代に、より栽培しやすい山田錦に代替わりをする格好で姿を消したが、白鶴酒造が新山田穂を復活させている。
English: The Prefectural Agricultural Experiment Station pure-line selected No.1 in 1921 and No.2 in 1922.
Japanese: 1921年に1号が、1922年に2号が、県立農事試験場にてそれぞれ純系分離される。
English: The Prefectural Agricultural Experiment Station cross-fertilized general-purpose rice (which was used as a material for sake) with Omachi; the variety was fixed in 1931 and was given the line name 'Yamato 50-7' and named 'Yamada nishiki' in 1936, after which it was adopted as a recommended variety of Hyogo Prefecture.
Japanese: 同県立農事試験場にて酒の原料に使われる一般米/雄町を交配、1931（昭和6）年に品種確定し「山渡50-7」との系統名がつけられ、1936（昭和11）年に「山田錦」と命名され兵庫県奨励品種に採用された。
English: In those difficult times, the amount of production didn't increase immediately (refer to 'History of sake: Showa period and later'), but it became nationally popular after the war and came to be called the 'king of Sakamai.'
Japanese: 時節柄、直後にはそれほど生産高は伸びなかった（参照「日本酒の歴史昭和時代以降」）が、戦後になって著しく全国へ普及し「酒米の王者」と称せられるまでになる。
English: The Tajima branch of the Prefectural Agricultural Experiment Station conducted pure-line selection from the local variety, Goriki, of Tottori Prefecture.
Japanese: 同県立農事試験場但馬分場にて鳥取県の在来種強力（ごうりき）より純系分離。
English: Akashi Agricultural Improvement Experiment Station of Hyogo Prefecture cross-fertilized Aichi mikawa nishiki/Funaki omachi, and in 1951, after the Pacific War, breeding was fixed.
Japanese: 同県立明石農業改良実験所にて愛知三河錦/船木雄町を交配、太平洋戦争を経て1951年に育成固定。
English: In 1936, Yamada nishiki/Aichi mikawa nishiki No.4 were cross-fertilized, and in 1958, after the Pacific War, breeding was fixed.
Japanese: 1936年、山田錦/愛知三河錦4号を交配、太平洋戦争を経て1958年に育成固定。
English: Akashi Agricultural Improvement Experiment Station of Hyogo Prefecture cross-fertilized Aifune 117/Sanyu 67, and in 1949, after the Pacific War, breeding was fixed.
Japanese: 同県立明石農業改良実験所にて愛船117/山雄67を交配、太平洋戦争を経て1949年に育成固定。
English: Sakamai Experiment Station of Hyogo Agriculture Institute cross-fertilized Hei-kei No.25/Tokin-kei 1011, and breeding was fixed in 1977.
Japanese: 同県農業総合センター酒米試験地にて兵系25号/東近系1011を交配、1977年固定。
English: Sakamai Experiment Station of Hyogo Agriculture Institute cross-fertilized Hei-kei No.25 F1/Tokin-kei 1011; the result was used in a survey for the determination of recommended varieties in 1977, and in 1983 the variety was registered.
Japanese: 同県農業総合センター酒米試験地にて兵系25号F1/東近系1011を交配、1977年奨励品種決定調査等に供され、1983年品種登録。
English: Sakamai Experiment Station of Hyogo Agriculture Institute cross-fertilized Yamada nishiki/Chugoku No.31; it was adopted as a recommended variety of Hyogo Prefecture, and the variety was registered in 1983.
Japanese: 同県農業総合センター酒米試験地にて山田錦/中国31号を交配、1982年兵庫県奨励品種に採用、1983年に品種登録。
English: It was adopted as a recommended variety in 1921, and this is the direct ancestor of the present bred variety that was revived.
Japanese: 1921年に奨励品種採用され、これが復刻された現在の育成種の直系祖先である。
English: It was grown extensively in Tottori Prefecture until the prosperous time at the beginning of the Showa period, but since it wasn't suitable for modern growing method due to its large ear height, it became distinct in the middle of the Showa period.
Japanese: 昭和初期の隆盛までは同県内で多く栽培されていたが、穂丈が高く、現代の農法にあわず、昭和時代中期になっていったん絶滅。
English: Around 1985, when efforts for recovery from stagnation began, Nakagawa Shuzo, the producer of 'Fukujukai' and Yamane Shuzojo, the producer of 'Hiokizakura,' both breweries being in Tottori Prefecture, were given a handful of seed rice that had been kept as materials in the Faculty of Agriculture at Tottori University and started their revival with cooperation by farmers; in 1990, the yield reached a quantity sufficient to produce a minimum unit of moromi.
Japanese: 低迷からの模索が図られ始めた昭和60年（1985年）ごろに、県内「福寿海」の中川酒造と「日置桜」の山根酒造場が、鳥取大学農学部に資料として残されていた一握りの種籾を譲り受け、農家の協力を得て復刻開始、平成2年（1990年）に醪一本分の収量を得るに到った。
English: Characteristically, it doesn't give a strong flavor as new sake but, as its maturity increases the flavor becomes strong.
Japanese: 新酒ではさほど味が冴えないが、熟成が進むにつれて底力の強い旨味が出てくるのを特徴とする。
English: Although there are several branched varieties, such as Tajima goriki, Tottori Prefecture and the Tottori Japanese Sake Association have endeavored to keep the main lines from leaving the prefecture in order to prevent the power of the variety from being degraded by becoming widespread as 'rare sakamai.'
Japanese: 但馬強力など枝種は少数あるが、鳥取県ならびに同県酒造組合としては、「幻の酒米」として広範囲に普及することで品種の力が弱くなることを避け、主系統は県内から外に出ないようにしている。
English: It was found in 1859 by Jinzo KISHIMOTO, who lived in Omachi, Takashima-mura, Joto-gun in Bizen Province, who called it 'Nihongusa.'
Japanese: 1859（安政6）年、備前国上道郡高島村雄町の岸本甚造が発見、1866（慶応2）年に「二本草」と命名された。
English: This is the direct ancestor of the present Bizen omachi, and Omachi was obtained through the pure-line selection of it in 1922.
Japanese: これが現在の備前雄町の直系の祖であり、そこから1922年に純系分離されたものが雄町である。
English: Until around 1970, the area planted was decreased to six hectares, but the demand has grown rapidly since the 1990s.
Japanese: 1970年前後には作付け面積が6haにまで減少したが、1990年代以降ふたたび需要が急速に高まっている。
English: Depending on the growing district, there are many branch varieties, including Bizen omachi, Akaiwa omachi, Sanshu omachi, Hiroshima omachi, Hyogo omachi, Kinai omachi, Funaki omachi, Hiba omachi and Kairyo omachi.
Japanese: 栽培地によって備前雄町、赤磐雄町、讃州雄町、広島雄町、兵庫雄町、畿内雄町、船木雄町、比婆雄町、改良雄町など多くの枝種がある。
English: As Omachi (Wataribune) was a line selected from Bizen omachi in 1895 by Shiga Agricultural Experiment Station, it is often described as 'Omachi wataribune.'
Japanese: また雄町（わたりぶね）は1895年に滋賀県立農事試験場にて備前雄町から選抜された系統であるため、よく「雄町渡船」と表記される。
English: In the past, it was famous as a very good rice and was valued as "illusory sakamai," but because the growing area expanded too rapidly, the power and quality of the variety was degraded.
Japanese: かつては名米の聞こえ高く、「幻の酒米」などともてはやされたため栽培地が県の内外に一気に拡大し、その結果、品種的な力や質を落としてしまった。
English: Currently, only Akaiwa omachi remains as a powerful rice among the many varieties of Omachi, but since the yield is too small it isn't practical enough for widespread consumption.
Japanese: 現在、雄町でほんとうに米としての力のあるものは赤磐雄町ぐらいになってしまったが、収量が少ないため実用的な普及度がともなっていない。
English: Hattanso, which is a local variety, was line-bred and given the name 'Hattan No.10.'
Japanese: 在来種の八反草（はったんそう）を系統育成し「八反10号」と名づけた。
English: This was taken as the father and cross-fertilized with Shuho, which was born from Norin No.6/Futaba, and in 1960 and it was named after the year of Showa.
Japanese: これを父本とし、農林6号/双葉から生まれた秀峰を母本として1960年に交配され、昭和の年度をつけて命名された。
English: Hattan' has many sister varieties, but when it's simply called 'Hattan' it usually means this 'Hattan 35.'
Japanese: 「八反」は姉妹種が多いが単に「八反」といったときにはこの「八反35」をさす。
English: Hattan,' as a local variety that had been highly accepted nationwide as sakamai since the old times, had weak points such as low yield and small grains that fell off easily.
Japanese: 古くから酒米として全国的に高い評価を得てきた在来種「八反」には、収量性が低く、脱粒性も易、粒も小さいなどの難点があった。
English: In 1973, so as to improve such weak points, the Prefectural Agricultural Experiment Station cross-fertilized Hattan 35/Akitsuho and bred through selection.
Japanese: これらを改善すべく県立農業試験場にて1973年に八反35号/アキツホを交配し、選抜育種した。
English: Beginning in 1978, large-scale brewing tests were conducted, and in 1983 it was adopted as a recommended variety for the middle district of Hiroshima Prefecture with an altitude of 200 to 400 meters above sea level; the variety was registered in 1984.
Japanese: 1978年から大量醸造試験をし、1983年に標高200m～400mの広島県中部地帯向きの奨励品種に採用、1984年に品種登録。
English: The Prefectural Agricultural Experiment Station cross-fertilized Hattan 35/Akitsuho; it was adopted as a recommended variety of Hiroshima Prefecture in 1983, and in 1984 the variety was registered.
Japanese: 同県立農業試験場にて八反35号/アキツホを交配、1983年に広島県の奨励品種に採用、1984年に品種登録。
English: It's a sister variety of Hattan nishiki No.1 and the process of development was the same as that for Hattan nishiki No.1, but it's believed that this variety is suitable for a growing district with a higher altitude of about 400 meters above sea level, as opposed to No.1.
Japanese: 八反錦１号と姉妹種で開発過程は同じであるが、１号よりも高地である標高400m前後が最適な栽培地とされる。
English: The Prefectural Agricultural Experiment Station conducted cross-fertilization, and it was adopted as a recommended variety of Hiroshima Prefecture in 1994; the variety was registered in 1996.
Japanese: 同県農業試験場にて交配、1994年広島県準奨励品種に採用、1996年に品種登録。
English: Since 2004, making good use of supported enterprises such as the exhibition and popularization of local products by the prefecture, sake breweries have been produced and sold as a unified brand 'Saka nishiki' for Shimane Prefecture.
Japanese: 2004年から県補助事業の地場産品展示・普及等支援事業を活用し、県内の酒蔵が島根県統一ブランド「佐香錦」として製造販売。
English: In 1889, Otoichi ITO, who lived in Yamaguchi Prefecture, gave birth to this variety by improving the Miyako breed, a local variety grown in Hyogo Prefecture.
Japanese: 1889（明治22）年、山口県の伊藤音市が、兵庫県で栽培されていた在来種都（みやこ）を品種改良し誕生した。
English: It has been grown as an excellent sakamai with large shinpaku manifestation rate in western Japan and the Korean Peninsula, and upon the occasion of Emperor Showa's enthronement it was used for the presentation of rice.
Japanese: 心白発現率が大きく優秀な酒米として西日本一帯や朝鮮半島で栽培され、昭和天皇即位の時には献穀米となった。
English: In 'Seishu Seizo Seigi' (a detailed explanation of sake brewing), which is a textbook for sake brewing issued at the beginning of the Showa period, Kokuryo miyako was high appreciated for its ability to produce high-quality sake comparable to Kamenowo, a parent of Gohyakumangoku, and the general-purpose rice that was a parent of Yamada nishiki and used as material for sake.
Japanese: また昭和初期に出版された醸造解説書「清酒製造精義」には、穀良都が、五百万石の前代にあたる亀の尾や、山田錦の前代にあたる酒の原料に使われる一般米と肩を並べる酒質を生むと評価されていた。
English: However, because it's weak against lodging due to the high position of its ear, and because considerable labor is required in growing it, cultivation was discontinued after the war and it became extinct.
Japanese: しかし稲穂が高く倒れやすく、栽培に手数が掛かるため、戦後は栽培されなくなり絶滅した。
English: Then, in 1996, a farmer who specialized in sakamai production tried to revive it from twelve grains of seed rice kept by Kyushu University, and in 1999 his effort succeeded.
Japanese: やがて1996年、九州大学に保存されていた12粒の種籾から酒米作りを専門とする農家が復刻にとりくみ、1999年成功。
English: The Prefectural Agricultural Experiment Station cross-fertilized an extinct variety and revived variety/Saikai No.222 (Yamada nishiki-89H624), and in 2005 it was designated as a brand variety of the growing district of Yamaguchi Prefecture.
Japanese: 同県農業試験場にて絶滅種と復刻種/西海222号（山田錦-89H624）を交配、2005年山口県産地品種銘柄に指定。
English: It's classified as general-purpose cooking rice, but depending on the year of production the rice has strong power and high brewing aptitude.
Japanese: 一般食用米に分類されるが、生産年によって非常に強い米の力を持ち、醸造適性が高くなる。
English: Although sake brewing had been popular in Kochi Prefecture, it depended on areas outside the prefecture for supplies of sakamai.
Japanese: 同県では長らく、酒造が盛んなわりには酒米の供給を県外からの移入に依存していた。
English: Kochi Agricultural Research Center cross-fertilized Yamada nishiki/Hinohikari and its selection was fixed in 1998; in 2002 the variety was registered.
Japanese: 同県農業技術センターにて山田錦/ヒノヒカリを交配、1998年選抜固定、2002年品種登録。
English: Katsudon is one of the Japanese rice bowl dishes, in which a bowl of rice is topped with a seasoned pork cutlet.
Japanese: カツ丼（カツどん）は、丼物の一種で、丼に盛った飯の上に、味を付けたカツレツを乗せた日本料理。
English: For one of the most typical katstudons, a deep-fried pork cutlet on the rice is cooked with tamagotoji (egg-drop sauce) prepared with soup stock, sugar, soy sauce and chicken eggs.
Japanese: もっとも一般的なカツ丼は、豚カツを出汁と砂糖と醤油で鶏卵とじにした具を乗せたものである。
English: With the exception of some regions, the 'katsudon' simply means tamagotoji katsudon.
Japanese: 一部地域を除いて単に「カツ丼」と呼んだ場合は、この卵とじカツ丼を指す。
English: The ingredients are onions and a pork cutlet, which are cooked with the warishita stock (the basic seasoning in Japanese cuisine prepared with soup stock, sugar, and soy sauce) and finished with beaten eggs poured over it.
Japanese: 卵とじカツ丼の具は、玉ねぎとトンカツを割り下（出汁と砂糖と醤油で作る日本料理の基本的な調味料）で煮て、溶き卵でとじたものである。
English: (In some areas in Osaka cutlets are not cooked with the stock but are put on rice over which beaten eggs are poured.)
Japanese: （大阪では、カツを煮ず、丼飯の上にカツを乗せ、その上から溶き玉子で閉じる様式もある。）
English: Some katsudon are decorated with chopped Japanese honewort or green peas which can also be lightly cooked with the other ingredients.
Japanese: 上にミツバやグリーンピースなどを散らしたり、それらを具とともに軽く煮る場合もある。
English: Some say that the tamagotoji katsudon was invented by Keijiro NAKANISHI who was a student of Waseda University in 1921, while others believe that it was the invention of the owner of a soba restaurant Sanchoan located in Babashita-cho, Shinjuku Ward.
Japanese: 1921年に早稲田大学の学生・中西敬二郎が考案したという説や新宿区馬場下町の蕎麦屋三朝庵の店主が考案した説がある。
English: The recipe is similar to tamagodon (a bowl of rice topped with soy-sauce-flavored scrambled eggs) and the oyakodon (a bowl of rice topped with chicken and eggs), and it can be regarded as a variant of the latter in which the chicken replaces the pork cutlet.
Japanese: 玉子丼や親子丼とよく似た料理法であり、親子丼の鶏肉をトンカツに変えた応用形とも考えられる。
English: However, it can be also prepared with other breaded meat or fish and the like such as beef, chicken, minced meat, ham, prawns, oysters or fish.
Japanese: だが、その他ビーフカツ・チキンカツ・メンチカツ・ハムカツ・エビフライ・牡蠣フライ・魚のフライなどで同種の料理を作る場合もある。
English: For example, the tonkatsu (pork cutlet) restaurant chain Katsuya offers chicken katsudons and minchi katsudons (bowls of rice topped with minced pork cutlets) are available in Tokumasa, a curry-udon (thick Japanese wheat noodles with curry soup) restaurant chain.
Japanese: 例えばとんかつチェーン店かつやには、チキンカツ丼が、カレーうどんのチェーン店得正にはミンチカツ丼がある。
English: In a dish which however is not called "katsudon," the ingredients of the tamagotoji katsudon are not put on a bowl of rice but are served on a separate plate; this is called a 'wakare' (separate) style.
Japanese: カツ丼とは呼べないが、卵とじカツ丼の具を丼飯にトッピングせず、別に盛って出す「別れ」と呼ばれる様式もある。
English: This dish is generally called 'katsu-sara' (cutlet plate) or 'katsuni' (cutlet cooked with eggs and sweet soy sauce) although its name can vary from one restaurant to another: 'Atama Raisu' (literally, head rice) in 'Toyo-chan,' a restaurant in the Tsukiji Market or 'Dainuki' (a katsudon without a bowl of rice) in the 'Yanagi' restaurant in Osaka.
Japanese: 「カツ皿」（カツさら）や「カツ煮」（カツに）という名前で呼ばれるのが一般的であるが、築地市場内の「豊ちゃん」の「アタマライス」、大阪市の「やなぎ」の「台ぬき」（だいぬき）など、店によって呼び名が変わる場合もある。
English: In many katsudon restaurants in Osaka City such as 'Katsudon' and 'Matsuridaiko,' it is treated as a standard.
Japanese: また、大阪市内のカツ丼屋には、「喝鈍」「祭太鼓」など、この「別れ」を標準とする店も多い。
English: In Okinawa Prefecture a tamagotoji katsudon somewhat like chanpon is available.
Japanese: 沖縄県では、卵とじカツ丼ではあるが、むしろちゃんぽんのようなカツ丼がある。
English: Inexpensive eating places use pork cutlets as an ingredient of the Okinawan chanpon (stir-fried vegetables, meat and eggs with rice).
Japanese: 沖縄県のちゃんぽんの具材の一つとしてカツを使った物を出す大衆食堂がある。
English: Yet even in a region of tamagotoji katsudon culture one can sporadically find restaurants serving sauce katsudon (bowls of rice topped with pork cutlets with sauce).
Japanese: だが、卵とじカツ丼の文化圏内にも散発的にソースカツ丼を商う食堂を見出すこともある。
English: Restaurants that serve katsudon other than tamagotoji katsudon often sell a set of katsudon in the form of the coupling of a tamagotoji katsudon with another.
Japanese: また、卵とじカツ丼以外のカツ丼を商っている店の場合、卵とじカツ丼ともう一種類というようなかたちで、複数種のカツ丼を併売していることも珍しくない。
English: The sauce katsudon is the source or origin of katsudon, namely 'a bowl of rice plus a pork cutlet.'
Japanese: 「丼+カツ」というカツ丼のルーツ・元祖となるのが、このソースカツ丼(ソースかつ丼)である。
English: Despite being the original 'katsudon' it is nevertheless called the 'sauce katsudon' except in some places because today tamagotoji katsudon is more popular in Japan.
Japanese: 本来の「カツ丼」ではあるが、今日では卵とじかつ丼のスタイルのほうが国内一般的であるため、一部地域を除いて「ソースかつ丼」と呼ばれる。
English: Typically, a pork cutlet is dipped in sauce (seasoning) before it is put on top of a bowl of rice.
Japanese: おおよそのスタイルとして、ソース(調味料)にとんかつをくぐらせてから丼飯の上に盛ったものである。
English: Alternatively, a pork cutlet is put on the bowl of rice over which Worcestershire sauce (which serves as the basis of the sauce mixed with ketchup, sake, etc.) is poured.
Japanese: 丼飯の上に豚カツをのせ、ウスターソース(をベースにトマトケチャップ・酒などを加えたソースなど)をかけただけの場合もある。
English: In the Cities of Komagane and Aizuwakamatsu shredded cabbage is spread over rice before a cutlet is placed.
Japanese: また、駒ヶ根市や会津若松市では丼飯の上に千切りのキャベツを敷いた上でカツが盛り付けられる。
English: This may perhaps have resulted from the yearly availability of cabbage or regional tastes of spicy or non-spicy sauce.
Japanese: 一年を通じたキャベツの入手性や、地域の味覚嗜好によるソースの辛さによると思われる。