nntsuzu/KFTT huggingface dataset:
English: Hoshigaoka-saryo (no longer exist) - Originally, it was a ryotei opened in Nagata-cho of Tokyo with the help of Tomomi IWAKURA and others.
Japanese: 星ヶ岡茶寮（現存しない）-もとは岩倉具視らの援助で東京・永田町に開業した料亭。
English: In 1921, Rosanjin KITAOJI established Bishoku Club (a club for Gastronomy), and in 1925, he borrowed this Hoshigaoka-saryo (Star Mountain Tea House) and opened business as a membership ryotei; but it burnt down during the war.
Japanese: 1921年（大正11年）に北大路魯山人が開設した美食倶楽部が、1925年（大正14年）にこの星ヶ岡茶寮を借り受けて会員制の料亭として営業したが、戦災で焼失した。
English: After the war, Tokyu Corporation ran the shop as a Chinese restaurant without Rosanjin's intervention, but before long, it closed; the site became the Tokyo Hilton hotel (later it became Capitol Tokyu Hotel).
Japanese: 戦後は魯山人の手を離れ東京急行電鉄が中華料理店として営業したが間もなく閉店し、跡地は東京ヒルトンホテル（後にキャピトル東急ホテル）となった。
English: Ryotei (classical Japanese-style restaurant), Machiai-jaya (Japanese-style tea house restaurant with geisha), and Okiya (geisha dwelling); the three types of business are called the 'Sangyo (three businesses),' and the districts where these businesses were permitted are called 'Sangyochi (places for three businesses).'
Japanese: 料亭・待合茶屋・置屋の三業種を合わせて「三業」と呼び、これらの設置が許された地域を「三業地」と称する。
English: In the karyu-kai (world of the Geisha - Japanese professional female entertainer at drinking party), the fees (gratuity) paid to a geisha are called, 'Hanadai' (fee to Geisha for flower), 'Gyokudai' (fee to Geisha for jeweleries), or 'Senkodai' (fee to Geisha for incense).'
Japanese: 花柳界では、芸妓の代金（ご祝儀）を「花代」「玉代」「線香代」と称する。
English: Traditional Japanese Cuisine Restaurant Association (hereafter, Japanese Restaurant Association) is a union in which a restaurant or food stall from all over the whole nation may join.
Japanese: 全国料理業生活衛生同業組合連合会（以下、全料連）とは、全国の料亭・料理店が加盟する組合。
English: Whereas 'Traditional Japanese Cuisine Restaurant Association' is a nationwide body, there may be a 'Regional Japanese Restaurant Association' in each region.
Japanese: 地域ごとの「料理業生活衛生同業組合」が存在し、全料連が全国組織である。
English: Training or seminars such as opinion exchange, reunions, national competitions for the union members are held regularly in various places nationwide.
Japanese: 定期的に各地が担当になり、全国大会が行われ、全国から組合員が集結し、意見交換や親睦会など研修・勉強会が行われている。
English: Zenkoku Mebaekai Rengokai (Junior Traditional Japanese Cuisine Restaurant Association) is an association of young owners of restaurants or food stalls.
Japanese: 全国芽生会連合会（ぜんこくめばえかいれんごうかい）とは、料理屋・料亭の若主人の会である。
English: Similar to the Traditional Japanese Cuisine Restaurant Association, training or seminars such as opinion exchanging, reunions, national competitions for the union members are held regularly in various places nationwide.
Japanese: 全料連と同様、普段は各地でそれぞれ集まり、研修等を行っており、定期的に全国大会を開催し、研修や意見交換、親睦の場としている。
English: Even for some ryotei that refuse visitors without an introduction, if the table is reserved via by a gold card or a black card of certain credit cards at the service desk, even first visitors without introductions can enter the ryotei.
Japanese: 一見さんお断りの料亭であっても、クレジットカードの一部ゴールドカードやブラックカードのサービスデスクに予約を代行依頼することで、一見さんだけでも利用できるケースが多い。
English: Tempura is a Japanese dish of deep fried battered meats, seafood, vegetables or sansai (plants growing wild in fields and mountains.)
Japanese: 天ぷら（てんぷら）とは魚介類、野菜、山菜等に、小麦粉で作った衣をつけて油で揚げた日本料理である。
English: The word 'tempura' is also used to refer to satsuma-age, a fried fish cake (for the details, see the 'satsuma-age section) in western Japan.
Japanese: 西日本では薩摩揚げのことも「天ぷら」（「てんぷら」とも表記）と呼ぶ（詳細は「薩摩揚げ」参照）。
English: As Japanese people come across lots of opportunities to eat tempura from a standing-up-eating shops to high-class Japanese-style restaurants, it is a very familiar dish in Japan, and is recognized as a typical Japanese dish as well as sushi and sukiyaki abroad.
Japanese: 日本人にとっては、立ち食いから高級料亭までと食べる機会の多い、非常に馴染み深い料理であり、また海外においては寿司、すきやきと並び、代表的な日本料理とされる。
English: Ingredients called "tane (or, neta)" are dipped in a batter made with eggs and flour, then deep-fried in heated oil.
Japanese: タネ（またはネタ）と呼ばれる食材に小麦粉と卵で作った衣をつけ、油で揚げた料理。
English: In order to distinguish from each other, originally, deep fried battered seafood as neta was only referred to as tempura and deep fried vegetables were referred to as 'Shojin-age,' but the term of tempura is currently used as a general description to refer to tempura including the Shojin-age.
Japanese: 本来は魚介類をタネとした物のみを天麩羅と呼び、野菜をタネとした物は「精進揚げ」（しょうじんあげ、しょうじあげ）と呼び区別されるが、現在では精進揚げも含めた総称として天ぷらが使われている。
English: Common tane in traditional tempura includes shrimp, squid, eggplant, sweet pepper, sweet potato, and kabocha squash (pumpkin), and the greatest benefits are to enjoy seasonal ingredients without particularly limiting kinds of tane.
Japanese: 代表的なタネとしてエビ、イカ、茄子、ししとう、さつまいも、かぼちゃ等を挙げることが出来るが、特に種類は限定されず、季節折々の食材を楽しむのが最大の醍醐味と言える。
English: However, meats are generally improper for tempura tane (except for Toriten or deep-fried chicken as local dish in Oita Prefecture.)
Japanese: ただし、肉類は基本的にタネとはならない（大分県の郷土料理の鳥天のような例外はある）。
English: Tempura is often considered an appealing dish among Japanese foods, and chef's skill and technique are exactly reflected in the taste, although the cooking process is simple.
Japanese: 和食の華の1つと位置付けられることが多く、単純な調理方法ながら料理人の技術が端的に味に表れる。
English: A tempura restaurant resembles a sushi restaurant in several aspects and cooks deep-fry tane stored in a showcase on a counter in front of customers and serve it to them.
Japanese: 寿司屋に似ており、カウンターの前に種の入ったショーケースがあり、職人が目の前で揚げて客へ提供する。
English: A light batter is made of cold water, eggs and wheat flour, and the ingredients are dipped into the batter and deep fried using oil at a temperature of 160 to 180 degrees Celsius.
Japanese: 薄力粉、鶏卵、冷水を軽く混ぜ合わせて衣を作り、食材をくぐらせ160～180℃の油で揚げる。
English: An unskilled person may be able to cook tempura with a heavy oily coating, resulting in very bad quality.
Japanese: 不慣れな人間が作ると衣がもったりとなり、油が切れず、非常に食感が悪い物が出来上がる事となる。
English: A chef should be able 'to make the coating fluffy and in full bloom,' and there is a technique to make the coating look bigger and have a tasty crispy texture.
Japanese: また衣に「華を咲かせる」と呼ばれ、衣を大きく見せ、よりサクッとした食感にさせる技法がある。
English: Tempura is served with noodles as Tanemono (topping for noodles), and it requires a practiced skill to make the coating fluffy and distinguished-looking.
Japanese: 麺類の種物等に使われるが、美しく見栄えのする華を咲かせるには、熟練した技が必要になる。
English: These are the procedures to prevent the production of wheat gluten, which may prevent a crisp texture.
Japanese: これらはさくっとした食感には邪魔な小麦粉のグルテン生成を抑えるための方法である。
English: To cook crisp tempura, tempura-ko (flour for tempura) which is formulated with the effervescent additives such as sodium hydrogen carbonate and baking powder is available in supermarkets in recent years, and is used for home-made tempura.
Japanese: 近年ではカラッと揚がるように、発泡性の炭酸水素ナトリウムやベーキングパウダーなどが加えられた「天ぷら粉」が市販されており、一般家庭で天ぷらを作る際に利用されている。
English: Since deep frying oil is a crucial factor to determine the flavor of tempura, specialty shops use the mixture of sesame oil and cotton oil according to their own formula.
Japanese: 揚げ油は天ぷらの香りを決定付ける重要な要素であり、専門店等ではごま油、綿実油等を独自に配合して使っている。
English: Salad oil is popular for home-made tempura, and adding a bit sesame oil will enhance the finish of tempura quite a bit more.
Japanese: 家庭ではサラダ油が用いられる事が多いが、少量のごま油を足すだけで仕上がりは大幅に良くなる。
English: There is a general tendency toward using luscious sesame oil in Kanto and mild vegetable oil in Kansai.
Japanese: 一般に関東では香りの良い胡麻油、関西ではクセのない植物油を使う傾向が見られる。
English: Although the kinds of tane are not determined, it is common to avoid foods (clams - common orient clam, squid, etc.) which may harden when cooked at a high temperature.
Japanese: タネに決まりがあるわけではないが、高温の調理で硬くなる物（ハマグリ・イカなど）は避けられる。
English: In case of Sansai and Sanyaso (plants growing wild in fields and mountains), preparations such as removing scum are necessary in other methods of cooking, but are hardly required for tempura, and tempura cooking is very popular when people want to taste picked Sanyaso promptly at a Sanyaso picking gathering.
Japanese: 山菜や野草の場合、他の調理法ではアク抜きなどの下処理が必要となるが、天ぷらにおいてはほとんど必要がなく、摘み草などで山野草を手早く味わいたい場合に多く用いられる。
English: The temperature of tane can sharply rise during cooking and care should be taken about bursting caused by the air or steam enclosed between the tane and the batter.
Japanese: 油で揚げている最中にはタネの温度が急上昇するため、衣に閉じ込められた空気や水分（水蒸気）が破裂することがあるので注意が必要。
English: Particularly, when a shrimp with a tail is deep fried, splitting the tip of the tail should be done beforehand to take out the water/liquid contained in it.
Japanese: 特に尾のついた海老を調理する際は、下処理として尾の先端を切り、中に含まれる水分を抜くといった下処理が必要となる。
English: Also, to ensure the distinguished-looking finish of tempura, it is advisable to apply invisible splits or cuts to tane or cut strings.
Japanese: また仕上りを美しくするためにはタネに隠し包丁を入れておいたり、筋切りをしておくと良い。
English: When tempura is served as a single dish, seasoning soy sauce is customarily used to dip it, and depending on the ingredients, citrus fruit juice may be an alternative sauce.
Japanese: 単品として食べる場合、天つゆで食するのが一般的であり、食材によっては柑橘類の絞り汁だけをかけて食べる事もある。
English: Soy sauce seasoning is basically made from dashi (Japanese soup stock made from fish and kelp) and soy sauce, and served as dipping sauce with spices such as grated daikon radish, a mixture of grated daikon radish and red pepper and/or grated ginger.
Japanese: 天つゆは出汁と醤油が基本となるつけ汁で、大根おろし、紅葉おろし、おろしショウガ等が薬味として用いられる。
English: Plain arajio (salt) and the mixture of the plain arajio and other ingredients such as Matcha (green powdered tea) (Matcha salt), curry powder (curry salt), Japanese lemon peel (Japanese lemon salt) and sansho (Chinese pepper) will be served with tempura.
Japanese: 塩は単なる粗塩の他、抹茶（抹茶塩）、カレー粉（カレー塩）、ユズ皮（柚子塩）、山椒等が混ぜられる事もある。
English: Tendon (tempura placed on top of steamed rice in a bowl with sauce sprinkled over it),' 'Tempura-soba (buckwheat noodles topped with tempura prawns)' and 'Tempura-udon (wheat noodle topped with tempura prawns)' are common dishes, and these three kinds of dishes are the most expensive and star dishes in donburi and noodle menus in many soba restaurants.
Japanese: 白飯にのせ、タレをかけた「天丼」、蕎麦・うどんにのせた「天麩羅蕎麦」・「天麩羅饂飩」も一般的な料理であり、多くの蕎麦屋では丼類、麺類それぞれの最高級メニューとして花形を飾っている。
English: In addition, there is another dish called 'tencha (Tempura-chazuke: steamed rice topped with kakiage and hot green tea)' in which dashi or green tea is powered over steamed rice topped with kakiage and wasabi (Japanese horse radish.)
Japanese: この他、白飯に掻き揚げをのせてワサビを添え、出汁や緑茶をかけた「天茶」（天ぷら茶漬け）という食べ方もある。
English: There is cooking similar to oil fondue style in which a group of people set a deep fryer on a portable stove (or an electromagnetic cooker) on a dining table and deep-fry battered ingredients in heated cooking oil, just like a Nabe-ryori (hot pot.)
Japanese: 食卓にコンロ（または電磁調理器）と天ぷら鍋を置き、次々と衣を着けた天ぷらを揚げ、何人かで取り囲んで鍋料理のように食べる、オイルフォンデュのような形式もある。
English: Priests seemed to dip fish into batter made of water and wheat and deep-fry it in heated cooking oil.
Japanese: 宣教師達は、水で溶いた小麦粉の衣で魚をまとい、熱い油で揚げて食べたとされる。
English: Fritter is covered with a soft and fluffy coating, while tempura is covered with a crisp coating, that is different.
Japanese: フリッターはふんわりした衣であるのに対して、天ぷらの衣はサクサクしており別物である。
English: Therefore, 'tempura' as a Japanese dish can be said to be a unique dish in Japan.
Japanese: よって、日本料理としての「天ぷら」は日本独自の料理と言えるであろう。
English: Later, tempura prepared using sesame oil in Edomae (Tokyo style) and cotton oil in Kyoto began to be offered in restaurants, and became an expensive dish in later years.
Japanese: それが江戸前は炒り胡麻油で、京都などは綿実油を使用し、料理店でだされるようになり、後には高級料理にもなった。
English: Inflection of the Portuguese temperar (verb: referring to "add seasoning" or "firm up using oil") to third person singular is TEMPERA (e.g. add seasoning to food or firm up food using oil.)
Japanese: ポルトガル語のtemperar（動詞：調味料を加える、又は油を使用して硬くするの意）動詞を変化すると、三人称単数形でTEMPERAとなる（例、食べ物に調味料を加える、又は食べ物を油で硬くするにする）
English: It is thought that 'Tempura (天麩羅)' was a phonetic equivalent born in later years and coined by Kyoden SANTO during the Edo period.
Japanese: 「天麩羅」は後世の当て字で、江戸時代に山東京伝が考え出したという説がある。
English: It is thought that the term 'tempura' was initially a general description of oil-cooked dishes introduced from overseas to Kyushu region and Okinawa Prefecture and became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods such as satsuma age (a fried fish cake which is made without batter.)
Japanese: 「天ぷら」とは当初、海外から九州・沖縄県方面に入ってきた油料理の総称であったとされ、後には薩摩揚げ等の、以前より日本にあった油料理も含めた名称となった。
English: As time passed into the Edo period, deep-fried fish and seafood only were called 'tempura', and deep-fried vegetables were called Shojin-age in order to distinguish it from tempura.
Japanese: しかし時代が下り、江戸時代に入ると魚介類を原材料とした物のみを「天ぷら」と呼ぶ様になり、野菜類を揚げたものを精進揚げ（しょうじんあげ）として区別する様になる。
English: Tempura covered by coating using more egg yolks was called Kinpura, and using more egg whites was called Ginpura.
Japanese: また、衣に卵黄を多く使ったものを金ぷら、卵白を使ったものを銀ぷらと呼び分けられていた。
English: At present, those past differing names were unified to tempura and the above naming is available only in part of Japan.
Japanese: 現在はすべて天ぷらという名称に変えられており、こうした名称は一部でのみ使用されている。
English: There is kakiage which is prepared by deep-frying the mixture of chopped or originally small vegetables and fish and seafood and batter in heated oil.
Japanese: 細かく切り刻んだ、あるいは元から細かい野菜類や魚介類を衣と混ぜ合わせて揚げたものを掻き揚げという。
English: Also, there is Isobe-age (deep-fried vegetables or meats with Itanori), which is prepared by deep-frying the mixture of green laver and batter, ingredients wrapped only by Itanori (sheeted green laver) and ingredients with battered Itanori (batter put on one side of Itanori.)
Japanese: また、青海苔を混ぜた衣を使ったものや、板海苔をタネに巻いたもの、あるいは板海苔に衣を付けて揚げたもの（衣は主に片面だけに付けられる）は磯辺揚げ（いそべあげ）と呼ばれる。
English: Deep-fried ice cream, which got into the news because the frozen ice cream did not melt despite being prepared using hot oil.
Japanese: アイスクリームの天ぷら冷たいアイスクリームを熱い油で揚げるが溶けていないということで話題となった。
English: When ice cream is wrapped with castella sponge cake or other food absorbing a lot of air is quickly deep-fried, the ice cream does not melt because the air prevents the heat from transferring to the inside.
Japanese: アイスクリームをカステラなど空気を多く含む素材で包み素早く揚げると、空気により内部への熱伝導が妨げられるためアイスクリームは溶けない。
English: Deep-fried manju (bun stuffed with adzuki-bean paste) is mainly referred to battered and deep-fried Saka-manju (sake liquor bun stuffed with adzuki-bean paste) and some of deep-fried manju have been commercialized as age-manju (deep-fried bun with adzuki-bean paste.) (See the manju section.)
Japanese: 饅頭の天ぷら主として酒饅頭に衣を付けて揚げたもので、一部は揚げ饅頭として商品化されている（饅頭参照）。
English: Deep-fried dried persimmon, the recipe of which is to take out the inside meat from a dried persimmon, stuff mustard in it, dip it into batter and deep-fry it.
Japanese: 干し柿の天ぷら干し柿の中をくり抜き、辛子を詰めて衣を付けて揚げた物。
English: To be served in Fucha-ryori (maigre dish using certain foods), salt should be removed from umeboshi placing it in water for a long time and cooked in syrup and the sweetened umeboshi is deep-fried after battered.
Japanese: 普茶料理においては、梅干を水に一昼夜つけて塩気を抜いたものをシロップで甘く煮付け、これを衣に付けて揚げる。
English: Deep-fried sushi, which is often referred to deep-fried maki-zushi (sushi roll), and there are some restaurants offering even deep-fried Nigiri-zushi (small portion of rice with fish, etc. on top.)
Japanese: 寿司の天ぷら巻き寿司のものが多いが、にぎり寿司のものさえ出す店がある。
English: Ikada-gobo (burdock), the preparation of which is to cut gobo into thick pieces, soften the pieces by flapping them with a cooking knife, simmer it in light seasoning and after forming them into the shape of wooded raft, deep-fry the raft-shape gobo.
Japanese: いかだ牛蒡厚く切った牛蒡を包丁で叩いて柔らかくした後、薄い味付けで煮て、これをいかだ状にまとめて衣を付けて揚げたもの。
English: Nagasaki-tempura, the preparation of which is very similar to fritters, but the batter is made of flour, eggs and sake liquor, without milk.
Japanese: 長崎天ぷらフリッターによく似た製法だが牛乳は用いず、小麦粉・卵・日本酒で衣を作る。
English: Even if Nagasaki-tempura gets cold, it is still delicious, so Nagasaki-tempura is often served as a menu of shippoku-ryori (a banquet-style offering and a combination of Chinese, Japanese, and European dishes.)
Japanese: 冷めても美味しく食べられるため、卓袱料理の献立の一つとされる事が多い。
English: Okinawa tempura, which is eaten with nothing or Worcester sauce because salt, soy sauce or dashi broth soup is blended in the batter.
Japanese: 沖縄の天ぷら衣に塩、または醤油やだし汁が加えられており、何も付けないかウスターソースを付けて食べる。
English: Batter is made of several eggs (four eggs and a half cup of water) and the deep-fried coating will become thick.
Japanese: 衣には大量の卵（卵４個：水２分の１カップ程度）を使用し、衣は厚く黄色い。
English: To put the tempura into a Jubako (tiered lunch box) or on a plate, the tempura should be cut into four round slices and the slices should be put in a Jubako or on a plate cut side up.
Japanese: 重箱に詰めるときや皿に盛るときにはこれを四等分に輪切りにし、切り口を上にして並べる。
English: In Okinawa, the term 'tempura' is often referred to as Okinawa tempura, but there is of course the regular tempura described above.
Japanese: 沖縄で天ぷらと言うとこの食品を指すことが多いが、上述のような一般的な天ぷらももちろん存在する。
English: Sata andagi (sweet deep-fried buns of dough), sweet in Okinawa may be called 'sugar tempura', and is an almost direct translation in terms of the common language in main land.
Japanese: また、沖縄のお菓子であるサーターアンダーギーは「砂糖天ぷら」と呼ばれることもあり、これは本土共通語へのほぼ直訳にあたる。
English: Since it was not common to deep-fry battered foods in that era, it is believed that deep-fried sea beam was similar to Satsuma-age.
Japanese: ただしこの時代には衣を付けて揚げるタイプの天ぷらは一般的ではなかったため、薩摩揚げに近い物と考えられている。
English: But, the truth was when one of Oku-jochu (maids working for the daimyo (Japanese territorial lord) of shogun family) was cooking tempura, she almost caught on fire.
Japanese: しかし真相は奥女中の一人が天ぷらを揚げていた時の失敗で火事を出しかけた事件があった為である。
English: In the course of the production of confectioneries, it was called 'tempura' to apply coating to the surface of Japanese confectioneries with molasses or Yokan (adzuki-bean jelly.)
Japanese: 和菓子の製造工程において、製品の表面を糖蜜や羊羹等でコーティングする事を「てんぷら」という。
English: When a ball is unintentionally hit very high in the air in a golf competition or baseball game, it is called 'tempura' ('ageru' a ball and 'ageru' tempura.)
Japanese: 野球やゴルフで、意図せずに高く上がってしまったボールを指して「テンプラ」という（球を打ち「あげる」と天麩羅を「あげる」）。
English: When there occurs an air hole in solder connections due to poor soldering, this is called 'tempura handa (soldering).'
Japanese: はんだ付けで、はんだの中に空洞ができて接合不良になったものを「天ぷらはんだ」という。
English: There are many Ebi-ten prepared to make a small shrimp look very big using the fluffy coating, and the word 'Ebi-ten' is used as a metaphor when a certain situation is described 'misleading' or 'empty inside.'
Japanese: 過度に華を咲かせる事により、小さな海老をまるで大海老であるかの様に見せかけた海老天が多々見られることから、「見かけ倒し」や「中身を伴わない」状態の比喩として利用される。
English: When a car is disguised to be one with a better performance by showing faster speed than when in fact driven, it is called 'tempura the meter' in jargon.
Japanese: 自動車やオートバイのスピードメーターを実際に出ているスピードよりも速く表示して、性能が良いように見せかけることを業界の隠語で「メーターをテンプラする」などと言う。
English: When a car carries a forged car registration plate stating a wrong number instead of the undercarriage number which has been registered for the vehicle, it is called 'tempura number.'
Japanese: 正規に登録された乗用車の車台番号のものと異なる偽造ナンバープレートを取り付けたものを「天ぷらナンバー」という。
English: In spite of non-enrolment, a person disguised to be a student wearing a school uniform or attending a class without permission is called 'tempura gakusei (student).'
Japanese: 学籍がないにもかからわず勝手に制服を着用して学生に成りすます者、あるいは無断で講義を聴講に来る者を、「天ぷら学生」という。
English: To cover up the bloodline of a thoroughbred horse and Anglo-Arabian horse is called 'tempura.'
Japanese: サラブレッド及びアングロアラブの血統をごまかすのも「てんぷら」という。
English: Kikuka-monsho/Kikka-monsho is a crest modeled on the Chrysanthemum blossom.
Japanese: 菊花紋章（きくかもんしょう、きっかもんしょう）とは、キクの花をかたどった家紋の総称。
English: It is also simply called Kikumon, or Kikukamon/Kikkamon (in a corruption) to distinguish it from Kikunoha (crest of Chrysanthemum's leaves) which is also classified as Kikumon.
Japanese: 単に菊紋とも、同じ菊紋である菊葉（きくのは）と区別するために菊花紋（“きくかもん”・転訛で“きっかもん”）ともいう。
English: It is supposed that a chrysanthemum had been introduced into Japan at the end of Nara period from China in Tang as a herb, and was used for ornamental purpose later.
Japanese: 菊は、奈良時代末期に、唐代の中国から日本に、当初は薬草として渡来し、後に観賞用になったと考えられている。
English: In the Heian period, September on the Chinese lunar calendar was called Kiku-zuki (the month of the Chrysanthemum), and people set September 9 for the 'Chrysanthemum Festival' and cerebrated it to remove evil and pray for longevity by drinking Kikuka-shu (liquor made from Chrysanthemum, rice and millet, etc.) in 'Kikuka no en' (the feast to viewing Chrysanthemums held in the Imperial Court) with 'Kikuka no sakazuki' (drink cup of the feast of "Kikka no en").
Japanese: 平安時代には、陰暦9月を菊月と呼び、9月9日を「菊の節句」「重陽の節句」とし、菊花酒を飲む「菊花の宴」「菊花の杯」で邪気を払い、長命を祈った。
English: During the Kamakura period, Emperor Gotoba was especially fond of the Chrysanthemum, and used it regularly as his symbol.
Japanese: 鎌倉時代には、後鳥羽天皇がことのほか菊を好み、自らの印として愛用した。
English: Then, Emperor Gofukakusa, Emperor Kameyama, and Emperor Gouda inherited it as their own symbol, and the Kikkamon (crest of Chrysanthemum), especially Juroku Yae Omotekiku (eightfold Chrysanthemum with sixteen petals facing up), became a regular customary crest of Emperors/the Imperial family.
Japanese: その後、後深草天皇・亀山天皇・後宇多天皇が自らの印として継承し、慣例のうちに菊花紋、ことに十六八重表菊が天皇・皇室の「紋」として定着した。
English: During the Edo period, the Edo bakufu (Japanese feudal government headed by a shogun) permitted free use of the design in contrast to Mitsuba-aoi (Hollyhock with three leaves), and it spread amongst the general populace; Japanese confectionery and kazari-kanagu (decorative metal fixtures) of Buddhist alter articles with this design were made and spread throughout Japan.
Japanese: 江戸時代には江戸幕府により三つ葉葵とは対照的に使用は自由にされ一般庶民にも浸透しこの紋の図案を用いた和菓子や仏具等の飾り金具が作られる等各地に広まった。
English: A variety of Kikkamon was designed from long ago as the crest of Samurai or samurai families, or trademark of shops; there are also a lot of variants.
Japanese: 菊花紋は古くから、武士や武家の家紋、店舗の商標として豊富な種類が図案化され、変種も多い。
English: There are a variety of designs: Jukiku (Chrysanthemum with ten petals) and Junikiku (Chrysanthemum with twelve petals) classified according to its number of petals, Urakiku which shows calyx at the center, Kage-kiku with spaces in the outline, Hishikiku, the square-shaped Chrysanthemum, Korin-kiku, the Chrysanthemum designed by Korin OGATA, Wari-giku or Hangiku, the halved Chrysanthemum, and Kikusui which is Hangiku with water flowing under the flower.
Japanese: 花弁により十菊（じゅうきく）や十二菊（じゅうにきく）、中央にがくが見えるものを裏菊（うらきく）、輪郭を浮かせたものを陰菊（かげきく）、その他、菱菊（ひしきく）や尾形光琳の描く菊を図案化した光琳菊（こうりんぎく）、半分に割れた割菊（わりぎく）や半菊（はんぎく）、その半菊の下に水の流れが描かれた菊水（きくすい）などがある。
English: To describe the name of Kikumon, the flower, for example, with ten petals is called Jukiku.
Japanese: 菊紋の名称を表す場合、例えば、花の場合では10の花びらがあるのなら、十菊と呼ぶ。
English: The Chrysanthemum facing up is called Omotegiku; however, it is normally described as - (number of petals) Chrysanthemum, and the Chrysanthemum facing down is particularly called Uragiku.
Japanese: 表を向いているものは表菊であるが、単に○○（花びらの数）菊と表記することが多く特に裏を向いたものを裏菊と言う。
English: There are no special rules: the designs are described differently in each type of literature, and the crests of the imperial families are indicated in details with the number of petals and the unit of petals and leaves (e.g. sixteen petals (edict of Dajokan (Grand Council of state)/Jurokuyo (sixteen leaves (Koshitsurei (the Imperial Families' Act)).
Japanese: 特に決まりはなく、文献により表現の仕方が違い、とりわけ皇室・皇族関係の紋には、詳しく花びらの数に弁や葉（十六弁（太政官布告）・十六葉（皇室令））などの単位がつけられることがある。
English: Among the designs of Kikumon, Juroku-yaegiku (eightfold Chrysanthemum with sixteen petals) (Jurokuben-yaeomotegiku, eightfold Chrysanthemum with sixteen petals facing up/Jurokuyo-yaeomotegiku, eightfold Chrysanthemum with sixteen leaves facing up) whereby the designed yaegiku (eightfold Chrysanthemum) represents the Japanese emperor and empress.
Japanese: 菊紋の内、八重菊を図案化した菊紋である十六八重菊（十六弁八重表菊・十六葉八重表菊）は、日本の天皇と皇室を表す紋章である。