nntsuzu/KFTT huggingface dataset:
English: A word play which uses the pun of 'yoshoku' (farm raising) and 'yoshoku' (western-style food) (a type of comic anecdote in which a dispute starts with 'is this eel yoshoku?') appeared during the period in which farm raised eels became more common on the tables in Japan, reflecting the era.
Japanese: なお「養殖」と「洋食」をかけた地口（「このウナギはようしょくか？」で論争になる、といった小噺の類）なども、養殖ウナギが日本の食卓に普及するようになった時期に現われたものであり、時代を映していると言える。
English: In 2007, being afraid that European eels would become extinct, the European Union announced its policy of regulating the export of glass eels.
Japanese: 2007年欧州連合がヨーロッパウナギの絶滅が危惧（きぐ）されシラスウナギの輸出を規制する方針を発表した。
English: In addition, local aqua farming industries in Taiwan are also requesting export regulations on excessively large amounts of export to Japan.
Japanese: また、台湾も日本への過大な輸出に対して現地の養殖業者などが輸出規制を要望している。
English: In Japan also, there is a confrontation between dealers that depend of domestic glass eels and those that rely on the imported ones.
Japanese: 日本側も国産シラスウナギで成り立っている業者と輸入物に頼る業者の対立がある。
English: On June 29, 2007, the Food and Drug Administration in the United States of America changed importing procedures because carcinogenic substances were detected in one quarter of eels, shrimp and catfish from China.
Japanese: 2007年6月29日、アメリカのアメリカ食品医薬品局は中国産のウナギ、エビ、ナマズの1/4に発ガン物質が検出されたとして輸入方法を変更した。
English: Until now, it was possible to import without inspections, but it became necessary to attach a statement of proof of inspection by a third party organization.
Japanese: 今までは検査なく輸入可能であったが、第三者機関の証明書の添付を義務付けた。
English: Among the substances detected, nitrofuran and malachite green are confirmed carcinogens from animal studies.
Japanese: 検出された物質のうちニトロフランとマラカイトグリーンは動物実験で発ガン性が確認されている。
English: Malachite green has previously been detected in Japan from Chinese eels.
Japanese: マラカイトグリーンは以前に中国産のウナギから日本でも検出されたことがある。
English: As it stands on the Chinese side, General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China put a stop on exports on July 11, 2007, because there was a problem with safety control in 41 food companies in China.
Japanese: 中国側の検査の実情として、中国の国家品質監督検査検疫総局は2007年7月11日、中国の食品会社41社の安全管理に問題があったとして、輸出差し止めとした。
English: These factories had cases of violations at customs in Japan, and imports of their products into Japan had already been stopped.
Japanese: これらの工場は日本の通関時に違反事例を起こしており、既に日本への輸入は止められている。
English: As for the credibility of inspection in Japan, Ministry of Health, Labor and Welfare Nagoya Quarantine Station announced on the same day (July 10, 2007) that because of a misunderstanding of the criterion value, 25 tons of ginger from China with residual insecticide benzene hexachloride had been distributed.
Japanese: また日本側検査の信頼性については、厚生労働省名古屋検疫所は同日（2007年7月10日）基準値の勘違いなどのミスで殺虫剤ベンゼンヘキサクロリドが残留する中国産ショウガ25トンが流通してしまったことを発表している。
English: In addition, KASEI SHOKUHIN INC., to which Chairman Takashi MORIYAMA belongs, was ordered to destroy their eels in July, 2007, due to violation of Food Sanitation Act regarding excessive bacteria.
Japanese: また森山喬司理事長の所属する佳成食品株式会社は、2007年7月に細菌多数につき食品衛生法違反でウナギ廃棄を命じられている。
English: Because of these issues, compared to the previous year, convenience stores and supermarkets promoted unaju (rice topped with broiled eel) and other products that used domestic eels on the midsummer day of the ox in 2007, even though their prices were higher.
Japanese: そんな事もあり、2007年の土用の丑の日の各コンビニエンスストアやスーパーマーケットは前年にくらべ値段は高くなったものの国産ウナギ使用のうな重等をアピールしていた。
English: On the day after the midsummer day of the ox in 2007, CO-OP Sapporo announced on July 31, 2007, that a carcinogenic antibacterial substance was detected from Chinese eels, which was provided by a subsidiary company of Nippon Suisan Kaisha, Ltd., and they began a product recall.
Japanese: コープさっぽろは2007年の土用の丑の日の翌日になって、2007年7月31日に日本水産の子会社に委託していた中国産鰻から発ガン性のある抗菌剤を検出したと発表、回収を開始した。
English: These eels were advertised on their website that 'chemicals such as antibiotics were hardly ever used,' and at the store, they were advertised as 'eels sold at CO-OP Sapporo are safe because these products are different from the eels picked up by the media.'
Japanese: このウナギはweb上では「抗生物質などの薬品をほとんど使用していません」と宣伝され、店頭では「コープ札幌で取り扱っているうなぎは報道等で取り上げられているうなぎとは別の商品なので安全です」と広告されていた。
English: On the other hand, even among eels sold as domestically produced eels, there were some that should, in fact, have be labeled as products of a foreign country (fraudulent claiming of origin).
Japanese: 一方、国内産うなぎと称して販売されているうなぎの中にも、実際には外国産と表示すべきものがあった（産地偽装）。
English: There was a case of eels imported from Taiwan branded as 'Eel produced in Isshiki, Aichi Mikawa' and distributed.
Japanese: 台湾から輸入したうなぎに「愛知三河　一色産うなぎ」ブランドを付して流通させていたという事例があった。
English: With this, on June 18, 2008, the Ministry of Agriculture, Forestry and Fisheries released a written statement requesting the industry groups use appropriate labeling, because these activities violated the laws related to the Act of Standardization and Proper Labeling of Agricultural and Forestry Products.
Japanese: これを受け2008年6月18日、農林水産省はそのようなうなぎが農林物資の規格化及び品質表示の適正化に関する法律に違反しているとして業界団体等に適正な表示を依頼する文書を発出した
English: They are also important as cooking ingredients in Japanese cuisine, and there are many restaurants called unagiya (eel restaurant) that specialize in eel cuisine.
Japanese: 日本料理の食材としても重要で、鰻屋と呼ばれるウナギ料理の専門店も多い。
English: Because the odor of the feed and the water in which they lived remains in their skin, they are put in clean water for one to two days regardless of whether they are wild or farm raised.
Japanese: 皮に生息地の水の臭いやエサの臭いが残っているため、天然、養殖を問わずきれいな水に1日～2日いれる。
English: The custom of eating eel in Japan in order to prevent exhaustion from summer heat is very old, and it can be traced back to Manyoshu.
Japanese: 夏バテを防ぐためにウナギを食べる習慣は、日本では大変古く、万葉集にまでその痕跡をさかのぼる。
English: The following poems are by OTOMO no Yakamochi ('munagi' is the old form of unagi. Kokkataikan (Comprehensive National Poems) number is in parentheses).
Japanese: 以下の歌は大伴家持による（「むなぎ」はウナギの古形。括弧内は国歌大観番号）。
English: I told my friend Iwamaro to eat eels that are said to be good for loss of weight in summer (3854).
Japanese: 石麻呂に吾（あれ）もの申す夏やせによしといふ物そむなぎ取り食せ（めせ）（3853）
English: You should appreciate just to be able to be alive no matter how skinny you are; don't be swept away by the river when you try to catch an eel (3854).
Japanese: 痩す痩すも生けらば在らむをはたやはたむなぎを捕ると川に流るな（3854）
English: When Edo was being developed during the era of Ieyasu TOKUGAWA, many peat bogs formed due to land reclamation.
Japanese: 徳川家康の時代に江戸を開発した際、干拓によって多くの泥炭湿地が出来た。
English: Back then, however, just as the Chinese characters for kabayaki suggest, the way eels were eaten was that they were simply chopped into large chunks like the heads of cattails, skewered and broiled, and therefore, they were treated as coarse fish.
Japanese: しかし、当時は蒲焼の文字通り、蒲の穂のようにぶつ切りにした鰻を串に刺して焼いただけ、という食べ方で、雑魚扱いだった。
English: Eels became food for the general public as presently prepared since the latter half of the Edo period.
Japanese: 鰻が現在のようなかたちで一般に食べられるようになったのは江戸後期からである。
English: Although there is no thorough art like in soba (buckwheat noodles), it is a food on which an Edo native has a distinct opinion about, such as 'it is unsophisticated to rush in an eel restaurant' (it takes time because the eels are slit open individually and grilled to order) and 'drinking sake (rice wine) with shinko (pickled radishes) until the kabayaki is brought out' (it is wrong to order things like shiroyaki - eel broiled without the sauce in order to bide time, therefore, it was considered that eel restaurants paid special attention to shinko pickles).
Japanese: 蕎麦ほど徹底した美学はないものの、「鰻屋でせかすのは野暮」（注文があってから一つひとつ裂いて焼くために時間がかかる）、「蒲焼が出てくるまでは新香で酒を飲む」（白焼きなどを取って間をつなぐのは邪道。したがって鰻屋は新香に気をつかうものとされた）など、江戸っ子にとっては一家言ある食べものである。
English: Incidentally, eel blood contains a poison called ichthyotoxin, and therefore it cannot be eaten raw.
Japanese: なおウナギの血液にはイクシオトキシンという毒が含まれるため、生で食べることはできない。
English: However, it is denatured when heated, and the toxicity disappears, and therefore there is no danger from cooked eels.
Japanese: ただし熱を加えると変性し毒性が消えるので、加熱調理した分には危険はない。
English: However, eels are in season from late fall to early winter because they accumulate nutrients in their bodies in order to prepare themselves for hibernation.
Japanese: しかし、ウナギの旬は冬眠に備えて身に養分を貯える晩秋から初冬にかけての時期である。
English: Furthermore, as an ancient superstition unique to Japan, eating eels and pickled plums is considered a bad combination.
Japanese: また、古くから日本固有の俗信として、鰻と梅干は食いあわせが悪いとされる。
English: It is cut and arranged on a platter so that the cut side is shown, and it is garnished with fresh leaves of Japanese pepper when served.
Japanese: 小口切りにして切り口が見えるように器に盛り、木の芽などを添えて供する。
English: It is rare, but 'unagi no gobo maki' (eel rolled with burdock root) (yawata maki in Kyoto cuisine) may also be called umaki.
Japanese: 稀に「ウナギのゴボウ巻き」（京都料理の八幡巻）をう巻きと呼ぶこともある。
English: At first, eel that has been cut into rods were skewered, and sansho (Japanese pepper) miso (soy bean paste) was spread on the broiled eel and sold at stalls.
Japanese: 当初は筒切りにしたウナギに縦に串を打ち、焼いたものに山椒味噌などを塗って屋台などで供されていた。
English: It spread to the general public after getting rid of the oil by slitting open the eel and broiling and steaming.
Japanese: 一般に広まったのは開いて焼いたり蒸したりして油を落とすようになってからである。
English: Although a theory has been passed down that the tradition of eating eel kabayaki in Japan on the midsummer day of the ox began during the Edo period was spread by Gennai HIRAGA, this is not confirmed.
Japanese: 日本で土用の丑の日にウナギの蒲焼を食べる習慣は江戸時代に平賀源内によって広まったという説が伝わっているが定かではない。
English: (It is said that an eel vendor consulted Gennai about not being able to sell eels during summer, then the vendor was given a piece of paper that said 'midsummer day of the ox,' told to put it up as a sign, and the eels started to sell.)
Japanese: （夏にうなぎが売れない事をうなぎ屋が源内に相談したら、表にはるように土用の丑と書き渡されたところ売れるようになったとのこと）
English: Eel kabayaki is sliced into thin strips of five to eight mm and topped over rice in an ohitsu (rice bowl) and served.
Japanese: うなぎの蒲焼を5ミリ～8ミリ幅に細切りにしたものをおひつのご飯の上に載せて供される。
English: There are restaurants that suggest to quarter the dish first and eat the last portion using one's favorite method.
Japanese: 四分割しておいて最後に自分の一番好きな方法で食べることを推奨する店もある。
English: By steaming rice mixed with eel kabayaki and sauce together in a steamer, the flavors of the eel and the sauce spread and a unique roasty aroma and flavor develop.
Japanese: うなぎの蒲焼きと、タレを混ぜ込んだご飯を蒸篭で一緒に蒸すことで、うなぎやタレのうまみが芯まで染みこみ独特の香ばしさと風味を引き出す。
English: Normally, it is topped with shredded omelet, and depending upon the restaurant, kabayaki is sandwiched between rice.
Japanese: 通常は錦糸卵を乗せ、店によってはご飯の間にも蒲焼きを挟んでいることがある。
English: Traditionally, liver that should be called 'kimo,' is often served as 'reba' (liver).
Japanese: 本来「肝」と呼ばれるべき肝臓は、「レバー」という名称で供されることが多い。
English: Eel is fried like common white fish, and it is eaten with peppercorn sauce.
Japanese: うなぎを一般的な白身魚のようにフライにし、胡椒のソースなどをかけて食べる。
English: It is a snack from Shunkado Co., Ltd. in Hamamatsu City, and it is promoted with the catch phrase; 'night time snack.'
Japanese: 浜松市の春華堂の菓子で、「夜のお菓子」というキャッチフレーズがある。
English: In England, eel pie, made with chopped eel in a pie crust, is popular as a savory dish.
Japanese: イギリスでは料理としてパイ生地にウナギのぶつ切りを入れて焼き上げる、料理としてのウナギパイが親しまれている。
English: There is a dish called pie and mash, in which the eel pie is served with mashed potatoes and a green sauce called liquor over it, and along with fish and chips, it was popular as a common man's food among Londoners.
Japanese: これにマッシュポテトを沿え、リカーとよばれる緑色のソースをかけ回した一皿であるパイ・アンド・マッシュが、フィッシュ・アンド・チップスと並ぶロンドン庶民の味として親しまれてきた。
English: However, eels became scarce in the River Thames, and meat pie made with cheaper beef is eaten instead.
Japanese: しかし、テムズ川産ウナギが希少化し、より安価な牛肉を用いたミート・パイで代用されるようになっている。
English: Eels are used in Cantonese cuisine, Fujian cuisine, and Shanghai cuisine in China, and they are also eaten in South Korea.
Japanese: ウナギは中国の広東料理、福建料理、上海料理などでも使われ、大韓民国でも食べる。
English: Other eels such as European eels and American eels are also eaten mainly as aspic dishes in various regions, mostly in southern Europe such as Italy, Spain and France.
Japanese: ヨーロッパウナギやアメリカウナギなどの他のウナギもイタリア、スペイン、フランスなど南欧を中心に、主に煮凝り料理として各地で食用にされている。
English: In Spain, instead of pricey baby eels, imitation baby eels made of surimi (fish paste) are also sold.
Japanese: スペインには高価なウナギの稚魚の代わりに、すり身で作ったウナギの稚魚もどきまで販売されている。
English: On the other hand, in Judaism and Islam, there is a rule that says 'do not eat fish without scales,' and therefore, until recently, it was considered a taboo to eat eels whose scales are not conspicuous.
Japanese: 一方、ユダヤやイスラームでは「鱗の無い魚は食べてはいけない」という戒律から、近年まで鱗が目立たない鰻を食べることはタブーとされていた。
English: The story goes, the Tama-gawa River was flooded and a levee gave way, and when the village was in danger a great number of eels appeared out of nowhere and blocked the hole in the levee.
Japanese: その話は、多摩川で洪水が起き堤防が決壊してもうだめかと思われたときに、どこからともなくウナギの大群がやってきて堤防に空いた穴をふさいだ。
English: Therefore, there are cases among the local residents in which three generations in a family have not eaten eels.
Japanese: そのため地元住民は親子三代にわたってウナギを食べないという例もある。
English: Kabayaki is broiled fish made by cutting the fish open, removing the bones, and broiling and basting it with a sauce made of soy sauce, mirin (sweet cooking rice wine), sugar and sake (rice wine).
Japanese: 蒲焼（蒲焼き、かばやき）は、魚を開いて骨を取り除き、醤油、みりん、砂糖、酒などを混ぜ合わせたたれをつけて焼く魚料理。
English: Ingredients such as eel, saury, conger eel, pike eel, loach, blue spotted mud hopper, lamprey eel and snake are used.
Japanese: 食材は、ウナギ、サンマ、マアナゴ、ハモ、ドジョウ、ムツゴロウ、ヤツメウナギ、ヘビなどが使われる。
English: But 'Kabayaki' generally refers to 'eel kabayaki.'
Japanese: しかしながら、一般に「蒲焼」といえば「ウナギの蒲焼」を指すことが多い
English: Eel and conger eel, which are major materials of kabayaki, can also be broiled without the sauce.
Japanese: また、蒲焼にすることが多いウナギやアナゴなどを、たれをつけないで焼くことがある。
English: Among various theories, one theory states that it began with the townspeople of Urawa, a post-station town in Edo, serving kabayaki to travelers; another says that because the color of the broiled eel resembles that of gama (cattail), pronunciation of the name gamayaki eventually became corrupted into kabayaki.
Japanese: 諸説があるが、江戸の宿場町、浦和で町人が旅人に出した説や焼き色が蒲の穂に色が似ていた為、蒲焼（がまやき）が訛って、蒲焼（かばやき）になったのが始まりとされている。
English: As many fish bones have been excavated from the ruins of this era, it can be seen that people in this period caught and ate seafood.
Japanese: その時代の遺跡から魚の骨が多く出土しているため、当時の人間が魚介類を捕獲して食べていた事を窺う事ができる。
English: Eel bones have been found among these fish bones, which proves that eels have been consumed since the prehistoric times.
Japanese: その中にウナギの骨も発見されており、その事から先史時代からウナギが食べられていた事がわかる。
English: The first written record of eel appears in a fudoki (description of regional environment, culture and land) written in 713, and also in poems in Manyoshu (Collection of Ten Thousand Leaves) from 759.
Japanese: 文献の記録として最初に出てくるのは713年に書かれた風土記が最初で759年の万葉集の中にも歌われている。
English: Prior to kabayaki's appearance, the cooking method and the way of eating eel were broiling the skewered chunks of eel, or the whole eel, if small, and serving it with miso (fermented soy bean paste) or vinegar.
Japanese: 蒲焼が登場する以前のうなぎの調理法や食べ方はウナギをぶつ切りにしたり、小さめのウナギを丸々１匹、串に刺し、それらを焼いて味噌や酢をつけて食べていた。
English: An illustration of the Unagishimagahara area (present-day Hara, Numazu City, Shizuoka Prefecture) found in 'Tokaido Meisho no Ki' (a record of noted places along Tokaido Road), which was written in 1661, depicts a large plate piled with skewered eel.
Japanese: その事が1661年頃に書かれた「東海道名所記」の中に鰻島が原（現在の静岡県沼津市原）付近を描いた挿絵に大皿に盛られた串刺しが描かれている。
English: The current method of slicing the eel open, removing the bones and putting the eel on skewers appeared around 1700.
Japanese: 現在の同じウナギを割いて骨を取り除き、串を打つ方法が出てきたのが1700年頃に登場した。
English: In 'Ubuge' authored by Kosaku HAYASHI, there is a picture that illustrates people enjoying the cool evening breeze in the Shijogawara area of Kyoto (present-day Shijo Kawaramachi that crosses Shimogyo Ward and Nakagyo Ward in Kyoto City, Kyoto Prefecture).
Japanese: 林鴻作著「産毛」の中に京都四条河原（現在の京都府京都市下京区と中京区をまたがる四条河原町）付近での夕涼みを描いた絵がある。
English: That picture depicts an outdoor eel vendor with his lamp paper shades bearing the words 'selling split eel' and 'eel kabayaki.'
Japanese: その絵に露天で行う鰻売りの行燈に鰻さきうり・同かばやきと掲げられている。
English: Later, as Kanto-style dark soy sauce produced in Noda (present-day Noda City, Chiba Prefecture) and Choshi (present-day Choshi City, Chiba Prefecture) in Shimosa Province became widely available, kabayaki made with soy sauce began to appear.
Japanese: その後、下総国野田（現在の千葉県野田市）と銚子（現在の千葉県銚子市）で造られる関東醤油（濃口醤油）の普及にあわせて醤油を使った蒲焼も登場した。
English: (Even before it was cooked with sauce, eel was known as tasty food in which it was broiled with either salt or miso.)
Japanese: （たれの登場以前からウナギは食されていたが、塩焼きや味噌焼きで調理し、どちらも美味しく食べられていた。)
English: However, in this cooking method, no matter how many times the eel was basted with soy sauce, the soy sauce was washed off the skin by the fat that oozed out of the eel, and the seasoning did not penetrate into the eel　and therefore, the eel was not well-seasoned when cooked.
Japanese: (しかし、その調理法ではウナギから染み出る脂で、何度も醤油を掛けても皮に醤油が弾かれ、中に味がしみ込まずうまく調理が出来なかった。)
English: (It is said that for the kabayaki to be born and to be completed in its current form, it was necessary for seasoning ingredients, such as soy sauce, mirin, rice wine and a sweetener, such as sugar, to be widely available, along with the technique to fillet live eels.)
Japanese: (蒲焼の誕生には、醤油・みりん・酒・砂糖などの甘み調味料の普及と同時に、生きたウナギをさばく技術がなければ完成しなかったといわれている。）
English: It is written in 'Zoho Shokumotsu Waka Honzo' (an augmented edition of waka poems on food and medicinal herbs) authored by Genrin YAMAOKA in 1723 that broiled eel should be eaten with sansho (Japanese pepper) miso or soy sauce.
Japanese: 1723年に山岡元隣著「増補食物和歌本草」の中に焼いたウナギは山椒味噌や醤油で食べる事を勧める内容が書かれている。
English: However, it is considered that the cooking method at that time was not the same as the present-day method, in which the eel is basted in sauce while broiling.
Japanese: ただし、この時点では現在のようにたれを付けて焼く調理法ではなかったとされる。
English: In 'Ryori Komoku Chomi Sho' (an excerpt on the details of cooking and seasoning) published in 1728, there is a mention of eel cooked with soy sauce and rice wine.
Japanese: 1728年に出版された「料理網目調味抄」の中に醤油や酒を使ったものが記されていた。
English: In 'Manpo Ryori Himitsubako' (a secret box filled with ten thousand treasured cooking recipes) published later in 1800, there is also a mention of eel cooked with soy sauce and rice wine.
Japanese: その後にも1800年に出版された「万宝料理秘密箱」の中にも醤油や酒を使ったものが記されている。
English: Based on the documents, the cooking method of kabayaki that uses sauce is considered to have been established after the mid-Edo period.
Japanese: その事からたれを使った蒲焼の作り方が確立されたのが江戸時代中期以降とされている。
English: The eel sellers supposedly originated in Kansai region around 1700, and twenty years later, they also appeared in Edo.
Japanese: 鰻売りは1700年頃に関西が発祥とされ、その20年後には江戸にも登場した。
English: A picture card from 'The One Hundred Poem Card Game of Noted Places in Edo' published around that time illustrates Tomioka Hachiman-gu Shrine and a street eel seller.
Japanese: その頃に出された「江戸名所百人一首」の絵札に富岡八幡宮と鰻売りの露天が描かれている。
English: The name o-kabayaki was used for the kabayaki prepared with the present-day cooking method so as to distinguish it from the ones made with the old cooking method that existed since the ancient times.
Japanese: これは古代からの調理法と区別するために現在と同じ調理法の事を大かばやきと名乗った。
English: (around 1750, there were several street eel vendors in the neighborhood of Fukagawa, Edo (Present-day Fukagawa, Koto Ward, Tokyo.)
Japanese: （1750年頃には、露天の鰻屋は江戸の深川（現在の東京都江東区深川(江東区)）付近でも数件の営業していた。）
English: Modern-day Japanese cuisine was established during the Bunka era (1804 to 1817) and the Bunsei era (1818 to 1829), and eel, tempura, and sushi became popular among the commoners.
Japanese: 文化(元号)・文政の頃に現代の和食が完成し、ウナギ・天ぷら・寿司などが大衆に流行した。
English: The reason why the Kansai-style eel restaurants existed was that the artisans and cooks, who came to Edo because of Sankinkotai (a system under which feudal lords during the Edo period were required to spend every other year residing in Edo), settled in Edo, and began their trade.
Japanese: 関西風の鰻屋が存在した理由は参勤交代で江戸までお供した職人や料理人がそのまま江戸に定住しそこで商いを始めたとされる。
English: In either case, it is a custom to eat eel kabayaki with powdered sansho, a Chinese medicinal herb that is considered to aid digestion (the custom is considered to have started in Kanto region).
Japanese: いずれの場合も、漢方薬で消化を助けるとされるサンショウの粉を振りかけて食べる習慣がある（関東で始まった風習とされる）。
English: The 'sauce' used for kabayaki is made with secret recipe unique to the restaurant, with specific instructions such as 'replenish the sauce continuously' or 'put broiled head section.'
Japanese: 蒲焼に使う「たれ」は「つぎ足しながら使う」「半助（頭の部分）を焼いて入れる」など店ごとに工夫が凝らされ、秘伝のものとなっている。
English: There is even an episode of a restaurant owner escaping with his pot of sauce because he had to 'take the sauce before anything else' when a disaster struck.
Japanese: 災害に遭っても「たれだけは持っていく」と甕を抱えて避難したという逸話も残るほどである。
English: According to one theory in Osaka, the 'city of merchants,' the belly was split open because it could be cut easier; on the other hand, in Edo, the 'city of samurai,' 'slashing the belly' (harakiri) was considered a taboo, so that the back was slit open.
Japanese: 一説によると、「商人の町」大阪では開きやすい腹を切るが、「武士の町」江戸では「腹を切る」ことを忌み嫌ったために背中から切るのだという。
English: If the eel was split open from the belly side, the flesh on the edges would break apart and fall off the skewers, therefore it was necessary to split open from the back side so that the edges would be thick enough.
Japanese: 腹から裂いた場合蒸す過程で外側の身が割れて串から外れてしまうため、外側が厚くなる背開きが必然でもあった。
English: Because eel kabayaki is so sweet that it is not popular among Japanese fish dishes in Taiwan and in China, either.
Japanese: 台湾や中国でも、味付けが甘過ぎるため日本の魚料理の中では人気がない。
English: Unagimeshi is a term used to refer to a Japanese cuisine that comes with broiled eel on top of rice.
Japanese: 鰻飯（うなぎめし）は、飯の上にウナギの蒲焼を乗せた日本料理の一種である。
English: It is common to pour sauce on the eel and sprinkle Japanese pepper powder spice on the eel before eating.
Japanese: 食べる前にタレをかけ、薬味としては山椒の粉を振りかけるのが一般的である。
English: Unagimeshi originally used to be a short term for 'unagi donburi meshi' which the same as unadon.
Japanese: 鰻飯は本来「鰻丼飯（うなぎどんぶりめし）」の略で、鰻丼と同じものを指していた。
English: However, it must be taken into account that there were no such broiled eel rice in lacquered boxes when this reference book was compiled.
Japanese: ただし同資料が編纂された当時、そもそも重箱に入った鰻飯が存在しなかったことは考慮に入れる必要がある。
English: In some areas, or some individual shops, unaju does not mean 'what is filled in a lacquered box,' but rather 'what comes with two layers of eel, that is, the rice underneath, as well.'
Japanese: また鰻重を「重箱に入れたもの」ではなく「飯の下にも鰻を敷いて重ねたもの」とする地域・店舗もある。
English: ｚ
Japanese: それは近畿方言でウナギを意味する「まむし（まぶし）」の語源となったとされる（異説もある）。
English: Typically, the ingredients include onion and green peppers, as well as processed meat like ham, sausage, and bacon.
Japanese: 代表的な具材はタマネギ、ピーマン、これにハム、ウインナーソーセージ、ベーコン等の加工肉。
English: It is often served along with Tabasco sauce and Parmesan cheese, which are commonly sprinkled on it according to taste.
Japanese: タバスコとパルメザンチーズが共に給仕されることが多く、好みによってこれをかける食べ方が定着している。
English: The word Neapolitan, from which Naporitan took its name, means Napoli-style in English.
Japanese: 語源になったとされるNeapolitanは英語でナポリ風を意味する。
English: Napolitan as eaten in Japanese daily life by "dressing cooked ingredients and boiled pasta with ketchup" is believed to have been introduced by the American occupation forces after the end of the Pacific war.
Japanese: 『調理した具材を茹でたパスタと共にケチャップで和える』という日本の日常食生活でいうところのナポリタンは、太平洋戦争終結後、進駐してきたアメリカ軍によってもたらされたといわれている。
English: Made in large amounts for the troops to eat, it was flavored with easy-to-use tomato ketchup under policies typical to the Army.
Japanese: 大量に作る兵食のため、軍隊ならではのポリシーのもと、味付けには簡便なトマトケチャップが用いられた。
English: It was a regular food in the US Army barracks, and was widely used as a ration (canned food in battle) during the war.
Japanese: それはアメリカ軍における一般的な兵営食であり、大戦中はレーション(缶詰の戦闘食)としても汎用された。
English: Existing records suggest that Shigetada IRIE, the executive chef of the Hotel New Grand located in Yamashita-cho, Yokohama City, created Naporitan in Japan.
Japanese: 戦後、横浜市山下町(横浜市)にあるホテルニューグランドの総料理長であった入江茂忠が最初に日本におけるナポリタンを考え出した人物として記録が残っている。
English: The hotel was taken over by the General Headquarters of the Allied Powers (GHQ) soon after the war, and it still has a room in which General Douglas MacArthur stayed.
Japanese: 同ホテルは戦後まもなく連合国軍最高司令官総司令部に接収され、ダグラス・マッカーサーが滞在していた部屋が現在でも残っている。