nntsuzu/KFTT huggingface dataset:
English: Still this is a result under the situation to consume 10 times or more than usual and to what extent it affects the actual human body is unknown.
Japanese: しかし、これは通常の10倍以上を摂取する状況下での結果であり、実際の人体への影響がどの程度かは不明である。
English: Furthermore, styrofoam (polystyrene) is removed from the list because the doubt for the material related to the environmental hormone has been cleared in November 2000 as described above.
Japanese: なお発泡スチロール（ポリスチレン）は前述のとおり、環境ホルモンと関連する物質の疑いが2000年11月に晴れたとされ、同リストより除外されている。
English: However, a health food Egoma which was popular in 2004 became a major talking point because it would melt this styrofoam cup, and NCAC (National Consumer Affairs Center of Japan) examined and alerted consumers because a certain amount of it melted when putting this beefsteak plant oil into a cup and pouring hot water of 100 degrees.
Japanese: しかし、2004年には当時流行した健康食品のエゴマが、このスチロール製カップを溶かすとして話題となり、国民生活センターが調査を行った所、このしそ油をカップに入れ、100度の熱湯を注いだ際に一定の溶解が見られたため、消費者に注意を呼びかけている。
English: These containers are washed and discharged from homes as landfill waste, but it is possible to discharge unwashed things as combustible garbage under some local governments.
Japanese: これらの容器は、洗った後に埋め立てごみとして家庭から排出されるが、一部自治体では洗ってない物は燃えるゴミとして排出してもよい地域もある。
English: Most dried noodles are directly put in a container, while all fresh noodles are vacuum-packed and then put in a container.
Japanese: 乾燥麺タイプは直接容器に麺が入っているケースが殆どであるが、生タイプ麺はすべてその麺を真空パック包装した上で容器に入れた状態となっている。
English: Cooking completes by pouring hot water and waiting for three minutes (it varies for approximately one to five minutes) in many products.
Japanese: 製品の多くは熱湯を注いで3分（約1～5分の幅で各種ある）で調理が完了する。
English: The dried noodle products of which cooking time is one minute were sold by the companies for a certain period of time, but many of them were short-lived due to problems, such as noodles lost texture before eating, thereby only the yakisoba type remains.
Japanese: 一時期各会社より乾燥麺タイプで調理時間が1分の製品が発売されたが、食べ終わる前に麺がのびてしまう等の問題が在ったため多くは短命に終わり、一部の焼きそばタイプで存続するに留まっている。
English: Furthermore, basically the use of approximately 100 degrees of hot water is assumed, therefore occasionally hot water in a pot and others cannot make it tasty even if using a reboiling function.
Japanese: なお湯は基本的にほぼ摂氏100度の物を使う事を前提としているため、ポット等の湯では再沸騰機能を用いても、美味しく出来ない場合がある。
English: Warning for a scald is also required because of using hot water and there are many accidents and cases involved this.
Japanese: また熱湯を使うため火傷に対する警戒も必要で、これにまつわる事故事例も多い。
English: Each manufacturer alerts as well as asks for supervision by guardians when children and others eat this.
Japanese: 各メーカーでは注意を呼びかけると共に、児童などがこれを食べる場合には保護者が管理するよう求めている。
English: The attached soup and ingredients are mainly dried by freeze-drying, and also separate bags of them are attached to high-priced products similarly as instant ramen noodles in a plastic bag.
Japanese: 添え付けのスープや具材はフリーズドライを用い乾燥させたものが主流だが、袋入りのインスタントラーメンと同様、高価格の製品にはスープ・具が別添のものも存在する。
English: Those products vary such as taking out the bag, putting on noodles, and pouring hot water, thereby it is recommended to read the instructions and others described in a package before pouring hot water.
Japanese: それらの製品では袋を取り出し、麺の上に置いてから湯を注ぐなど、製品ごとに様々な違いも見られるため、湯を注ぐ前にパッケージに記載された説明書きなどを読んでおく事が勧められる。
English: Ingredients of retort foods are attached to some of them and it is recommended to warm up the ingredients in hot water for some products.
Japanese: 中にはレトルト食品の具材が付属していて、その具材を湯煎する事を勧める製品も存在する。
English: Moreover, Kappumen is classified into 'Standard' and 'Upper grade' by the Japan Agricultural Standards.
Japanese: なお、カップ麺は日本農林規格によって「標準」と「上級」に分類されている。
English: Standard is those of which ingredients are 6% or more to the weight of noodles and Upper grade, 15% or more, and for Kappu-yakisoba or spaghetti, Standard, 4% or more and Upper grade, 10% or more.
Japanese: 麺の重量に対して具材（かやく）が6%以上のものが標準、15%以上のものが上級、カップ焼きそばやスパゲティの場合、4%以上が標準、10%以上が上級となっている。
English: Furthermore, there are a few products exclusively for cooking by microwave oven (NISSIN FOOD PRODUCTS 'Nissin Yakisoba U.F.O./Donbe NEXT GENERATION' series and others).
Japanese: また、電子レンジ調理専用の商品も少数存在する（日清食品「日清焼そばU.F.O./どん兵衛NEXTGENERATION」シリーズ等）。
English: Many others are not cookable by microwave oven in Japan, but in America, many described as "microwavable" (cookable by a microwave oven) are sold.
Japanese: それ以外のものは電子レンジ調理不可のケースが日本では多いが、米国で販売されているものは“microwavable”（電子レンジ調理可能）と明記されたものが多く存在する。
English: The first brands such as 'Cup Noodle' and 'Akai Kitsune' had a commanding lead in market share for a long time, but Cup Noodle sales were only half in 2008, -52% compared before the price increase, due to steep rise of raw material cost and others.
Japanese: 長いこと「カップヌードル」や「赤いきつね」などの初期に登場したブランドが市場占有率の首位を独走してきたが、2008年に原材料費などの高騰で大手メーカー製品の売価が上がったことで、カップヌードルは値上げ前比-52％と半減した。
English: On the other hand, inexpensive own-brand products deployed in major super markets have made a big leap.
Japanese: 一方で、大手スーパーマーケットで展開している安価な自社プライベートブランド商品の売れ行きが大きく躍進した
English: "Umeshu" is a liqueur which is popular in Japan and made by steeping green ume (Japanese apricots), which are generally picked around June, in alcohol (normally in white liquor or shochu - distilled spirits).
Japanese: 梅酒（うめしゅ）とは、一般的に6月頃に収穫される青ウメをアルコール（ホワイトリカー、焼酎が一般的）で漬け込んだ酒で、日本を代表するリキュールである。
English: Because it can be easily made at home, it has been enjoyed as a popular, healthy liquor since ancient times.
Japanese: 家庭でも簡単に作れることから、古来民間の健康酒として親しまれてきた。
English: The usual ratio is 1 kilogram of ume to 0.4-1 kilogram of sugar to 1.8 liters of alcohol.
Japanese: 一般的な割合は、梅の実1キログラムに対して砂糖0.4～1kg、酒1.8リットルである。
English: Ume used to make umeshu includes not only nanko-ume, considered the highest quality ume, but also the variety that has thick flesh and small seeds as well as high acidity, such as gojiro-ume, shirakaga-ume, oshuku-ume, bungo-ume, ryukyo-koume, rinshu-ume, gyokuei-ume, and baigo-ume.
Japanese: 梅酒に使われる梅には、最高級梅とされる南高梅の他、古城、白加賀、鶯宿、豊後、竜峽小梅、林州、玉英、梅郷など、果肉が厚く種の小さい酸味高い品種が用いられる。
English: The reason for this is explained as follows: Some components of ume are released, having absorbed alcohol due to the osmotic pressure difference before the sugar begins to dissolve into alcohol where osmotic pressure increases after its dissolution.
Japanese: その理由については、糖が溶け出す前に浸透圧差によって酒を吸った梅から、糖が溶けた後に浸透圧が高まった酒にその成分を放出するためと説明されている。
English: If sugar dissolves rapidly before ume absorbs the alcohol, the osmotic pressure of ume is balanced with that of alcohol, and the components of ume are not released.
Japanese: 梅が酒を吸う前に急速に糖が溶解すると、浸透圧が釣り合ってしまって梅に含まれる成分は放出されない。
English: In fact, letting ume sit in alcohol without sugar produces liquor that has acquired only the scent.
Japanese: 実際、酒だけ入れておいて置くと、梅の香りがするだけの酒が出来上がってしまう。
English: Spirits--such as gin (spirits), vodka, rum, honkaku shochu (authentic shochu), and awamori (Okinawan shochu)--as well as brew--such as sake (rice wine) and wine--and mirin (sweet cooking rice wine) are also used sometimes.
Japanese: ジン_(蒸留酒)、ウォッカ、ラム酒、本格焼酎、泡盛などの蒸留酒や、日本酒、ワインなどの醸造酒、みりんなどが用いられる場合もある。
English: As it requires a long maturation period to bring out the flavor, when light alcohol is used, it is necessary to watch out for the growth of mold and rot.
Japanese: ただし旨味を出すには長期の熟成が必要となるため、低アルコール度数の酒を使う場合は腐敗やカビの発生に注意を払わなければいけない。
English: It is also illegal to use alcohol containing less than twenty percent alcohol by volume to steep ume at home.
Japanese: また、自宅で漬け込む場合には、アルコール度数が20度以下の酒を使うと違法である。
English: Additionally, most commercially available umeshu in Japan has ten to fifteen percent alcohol by volume.
Japanese: なお、日本で市販されている梅酒の多くは、アルコール度数10～15度である。
English: The Liquor Tax Law, which was revised in 1962, includes a special exemption, which does not identify the mixing of any goods other than those listed below with alcohol, where the alcohol content is more than twenty percent by volume, as a 'manufacturing activity,' so long as it is for personal drinking.
Japanese: 1962年に改正された酒税法では、自分で飲むためであれば、アルコール度数が20度以上の酒類に、下記の物品以外のものを混和する事を「製造行為」と見なさないとする規定を、例外的に設けている。
English: Rice, wheat, foxtail millet, corn, kaoliang, millet, barnyard millet, starch, and their malts.
Japanese: 米・麦・あわ・とうもろこし・こうりゃん・きび・ひえ・でんぷんまたはこれらのこうじ
English: Amino acids and their salts, vitamins, nucleolytic products and their salts, organic acids and their salts, mineral salts, food colors, flavors, and alcohol lees (the Liquor Tax Law Article 7, Article 43 Clause 11, Order for Enforcement of the Liquor Tax Law Article 50, Ordinance for Enforcement of the Liquor Tax Law Article 13 Clause 3).
Japanese: アミノ酸もしくはその塩類、ビタミン類、核酸分解物もしくはその塩類、有機酸もしくはその塩類、無機塩類、色素、香料又は酒類のかす（酒税法第7条、第43条第11項、同法施行令第50条、同法施行規則第13条第3項）
English: If the above goods are mixed with alcohol, where the alcohol content is less than twenty percent by volume, fermentation may occur and alcohol may be produced during the steeping process.
Japanese: アルコール度数が20度以下の場合、上記の物品を混和した場合は、漬け込む過程で醗酵が生じ、アルコールが生成される可能性がある。
English: In short, the above is an exemption that was established on condition that alcohol will never be produced during the steeping process.
Japanese: つまり上記は、漬け込む過程で絶対にアルコールが生成しないという条件に基づいて設けられた規定である。
English: Hence, steeping ume in commonly-used mirin and so on that has ten to fourteen percent alcohol by volume not only introduces the possibility of rot, but it is also illegal (Order for Enforcement of the Liquor Tax Law Article 50 Clause 10.1).
Japanese: 従って10～14度の一般的なみりんなどで漬け込む場合は、腐敗の可能性だけでなく法律違反となる（酒税法施行令第50条第10項の1）。
English: On June 14, 2007, a TV show, "Kyo no ryori" (Today's Cooking), broadcast by Japan Broadcasting Corporation (NHK), aired a recipe for umeshu in its special episode, 'Tsukemono (Japanese Pickles) and Preserved Foods Handed Down in My Family--Umeshu.'
Japanese: 2007年6月14日、テレビ番組『きょうの料理』（日本放送協会）の「特集★わが家に伝わる漬け物・保存食～梅酒～」にて梅酒のつくり方を放送した。
English: However, it turned out to be illegal for an individual to make umeshu following their recipe.
Japanese: しかし、そのレシピに従い個人が梅酒をつくると違法となることがわかった。
English: It was a violation of the Liquor Tax Law to make umeshu at home before the revision in 1962.
Japanese: なお1962年の改正以前は、家庭で梅酒を作る事は酒税法違反行為であった。
English: And the revision of the Liquor Tax Law implied an alteration of the law that did not match reality.
Japanese: そして、酒税法の改正は現実にそぐわない法律の改正という意味合いがあった。
English: Afterward, Special Measures concerning Taxation in the Liquor Tax Law was enacted and enforced on April 30, 2008.
Japanese: その後、2008年4月30日に酒造法における租税特別措置法が制定・施行された。
English: And it became possible for bars, restaurants, and so on to offer homemade umeshu and other homemade alcoholic beverages on their business premises, without acquiring a license to produce them, when certain requirements are met, by making an application.
Japanese: そして、酒場、料理店等については、申請をすることによって一定の要件の下に酒類の製造免許を受けることなく、その営業場において自家製梅酒等を提供することができるようになった。
English: To apply, it is necessary to download a prescribed form of return, "Declaration on the Application of Special Provisions concerning the Beginning, Suspension, and Conclusion of Mixture," from the website of the National Tax Agency (Application and Notification Forms=>Liquor Tax Related Forms=>38. Declaration on the Application of Special Provisions concerning the Beginning, Suspension, and Conclusion of Mixture) and to mail or take it to the local tax office.
Japanese: 申請については国税庁ホームページで指定様式の申告書『特例適用混和の開始・休止・終了申告書』をダウンロード〈申請・届出様式→酒税関係→38.特例適用混和の開始・休止・終了申告書〉し、所轄の税務署に郵送または持参する。
English: 1 The provisions of the Liquor Tax Law concerning deemed production are not applied to cases where bars and restaurants mix goods, other than alcohol (like ume), with spirits or when so-called maewari, which is shochu mixed with water in advance, is offered for the purpose of selling the beverages (for drinking) in their premises.
Japanese: ①酒場、料飲店が自分の店で販売(飲酒)することを目的に蒸留酒類と酒以外の物品(梅など)を混和する場合および焼酎と水を事前に割っておいたものを提供するいわゆる前割りには酒税法に定められているみなし製造の規定を適用しない。
English: 2 The volume of alcohol that bars and restaurants can sell on their premises must be kept within one kiloliter (that is, 1000 liters) per fiscal year (from April 1 of one year to March 31 of the next year).
Japanese: ②酒場、料飲店が自分の店で販売できる量は1年度(4月1日～翌年3月31日)当り1ｋℓ(1000ℓ)以内に止めなければならない
English: Nihon eiho, also called Koshiki eiho, is a Japanese traditional style of swimming.
Japanese: 日本泳法（にほんえいほう）は古式泳法とも呼ばれる、日本古来の泳ぎ方のことである。
English: It includes not only the normal swimming, but swimming in armor and combat techniques in the water as a military art, such as fighting techniques in the water and firing a matchlock while treading water (Some schools also teach seamanship.)
Japanese: 通常の泳ぎ方のみではなく、甲冑を着用しての着衣水泳というべき泳法や、水中での格闘技術や立ち泳ぎでの火縄銃の射撃などの武術としての水中での戦闘技術も含む（流派によっては操船術も含む）ものである。
English: These names are the ones given after the Meiji period, and the original names are 'suizyutsu,' 'suiren,' 'tosuizyutsu,' 'yueizyutsu,' 'syusuizyutsu,' etc.
Japanese: これらは、明治以降の名称であり、通常は「水術」「水練」「踏水術」「游泳術」「泅水術」等が本来の名称である。
English: They were swimming techniques for samurai to fight in the water and rivers, or to protect themselves, and were considered important as the necessary accomplishments of a samurai.
Japanese: 海や河で戦闘、あるいは身を守るための泳ぎで、かつては武士のたしなみとして重んじられた。
English: However, those started in the late Edo period were not always practical, and considered that a school could not cope with all the different forces of water, and so in 1932, Japan Aquatic Competition Federation (forerunner of Japan Swimming Federation) selected important ones from the conventional styles, designating them to be 'standard styles of swimming' including competitive styles focused on speed, setting them as a compulsory subject at schools.
Japanese: しかし江戸時代後期を中心に生じたものには実用性が必ずしも高くないものも少なくなく、一流派ですべての水勢に対して必要な泳法を備えるものはないとされ、1932年、文部省の指示によって日本水上競技連盟は在来の泳法のうち重要なものを採択し、スピードを主とした競技泳法を加えて「標準泳法」とし、国民必修のものとした。
English: They were 12 kinds such as the crawl, backstroke, breaststroke, "noshioyogi" (sidestroke), "katanukite" (one arm swing stroke), "aori-hiraoyogi" (breaststroke with swinging legs), "nukite" (swing stroke), "tachioyogi" (treading water), "moguri" (diving), "ukimi" (floating), "sakatobi" (headlong dive), and "tachitobi" (standing dive), and the leg motions were 4 kinds such as "bata-ashi" (kick), aori-ashi" (swing), "kaeru-ashi" (frog kick), and "humi-ashi" (tread).
Japanese: それはクロール、背泳（せおよぎ）、平泳（ひらおよぎ）、伸泳（のしおよぎ）、片抜手（かたぬきて）、扇平泳（あおりひらおよぎ）、抜手（ぬきて）、立泳（たちおよぎ）、潜（もぐ）り、浮身（うきみ）、逆飛（さかとび）、立飛（たちとび）の12種、足の動作はばた足、扇足、蛙足、踏（ふみ）足の4種。
English: There are some techniques as in common with synchronized swimming, and it was a group of Nihon eiho who introduced the synchronized swimming to Japan since they noticed the commonality between the two.
Japanese: なお、技法にはシンクロナイズドスイミングと共通する技があり、日本にシンクロナイズドスイミングを導入したのもその共通性に注目した日本泳法の団体である。
English: Meetings for Japanese swimming style are held every spring in various parts of the country, and Japanese Martial Arts Swimming Championship is held every summer.
Japanese: 毎年春には全国各地で日本泳法研究会が、毎年夏には日本泳法大会が開催される。
English: Nowadays, in most cases, regular swimming pools are used to learn this style of swimming, and swimmers do not wear traditional "hundoshi" (loincloth) unless they swim in a special event.
Japanese: 現在では日本泳法を学ぶ場はほとんどが一般のプールであり、特別のイベントなどでない限り褌等の伝統的スタイルで泳ぐことはない。
English: Japanese swimming style is not an 'old' style but is a still useful and beneficial one in present time, and there is no purpose to be overly nostalgic.
Japanese: 日本泳法は決して「古い」泳法ではなく、現在でも有用・有益な泳法であり、古色を求めることに目的があるわけではない。
English: Nue is a legendary creature that is called a specter and has been talked about in Japan from ancient times.
Japanese: 鵺、（ぬえ）は日本で伝承される妖怪や物の怪といわれる伝説の生物一覧。
English: It is said that the creature had the face of a Japanese monkey, the trunk of a raccoon dog, the limbs of a tiger, and the tail of a snake (some documents do not mention the trunk, and other documents describe that the creature had the trunk of tiger), and generated quite eerie 'hyo, hyo' sounds similar to the voice of golden mountain thrushes.
Japanese: ニホンザルの顔、タヌキの胴体、トラの手足を持ち、尾はヘビで（文献によっては胴体については何も書かれなかったり、胴が虎で描かれることもある）、「ヒョーヒョー」という、鳥のトラツグミの声に似た大変に気味の悪い声で鳴いた、とされる。
English: However, concerning more specific timing, there are many theories depending on the documents, as in the following: in the reign of Emperor Nijo, that of Emperor Konoe, that of Emperor Goshirakawa and that of Emperor Toba.
Japanese: しかしながら、平安時代のいつ頃かは、二条天皇の時代、近衛天皇の時代、後白河天皇の時代、鳥羽天皇の時代など、資料によって諸説ある。
English: Originally, Nue indicates birds that sing in the night, and the term appears in "Kojiki" and "Manyoshu" as well.
Japanese: 元来、鵺とは夜に鳴く鳥のことであり、『古事記』『万葉集』にも名が見られる。
English: The dreary song of this bird sounded ominous to people around the Heian period, so that the bird was labeled as an ominous bird.
Japanese: この鳥の寂しげな鳴き声は平安時代頃の人々には不吉なものに聞こえたことから凶鳥とされていた。
English: Therefore, it is said that, as soon as an emperor or nobles heard the song, they prayed so that no grave matter would occur.
Japanese: そのため、天皇や貴族たちは鳴き声が聞こえるや、大事が起きないよう祈祷したという。
English: The specter appearing in "Heike Monogatari" is always described as 'a mysterious creature singing like Nue' and is given no specific name.
Japanese: 『平家物語』にある怪物はあくまで「鵺の声で鳴く得体の知れないもの」で名前はついていなかった。
English: However, nowadays, it is considered that the name of the bird which had been taken for the specter is Nue, and it is more widely accepted.
Japanese: しかし現在ではこの怪物の名前が鵺だと思われ、そちらの方が有名である。
English: The night when the song of Nue is heard is dreadful,' the famous catchphrase for a movie (whose original story was written by Seishi YOKOMIZO) "Akuryoto " results from this misinterpretation.
Japanese: 映画「悪霊島」（原作・横溝正史）の有名なキャッチ・フレーズ、「鵺の鳴く夜は恐ろしい」とはこの事である。
English: According to another theory, the depicted shape of the creature is a composite of the twelve zodiac animals which represent compass directions: the tiger representing the northeast, the snake representing the southeast, the monkey representing the southwest and the dog and wild boar representing the northwest.
Japanese: 描写される姿形は北東の寅（虎）、南東の巳（蛇）、南西の申（猿）、北西の戌亥（犬とイノシシ）といった干支を表わす獣の合成という考えもある。
English: "Heike Monogatari" and a geographical document about Settsu Province "Settsu-meisho-zue" (a book introducing noted places in Settsu) describe that Nue was killed in the following way:
Japanese: 『平家物語』や摂津国の地誌『摂津名所図会』などによると、鵺退治の話は以下のように述べられている。
English: Towards the end of the Heian period, the dreadful song of a bird resounded together with black smoke almost every night in the residence of Emperor Konoe in the Imperial Palace, frightening Emperor Nijo.
Japanese: 平安時代末期、天皇（近衛天皇）の住む御所・清涼殿に、毎晩のように黒煙とともに不気味な鳴き声が響き渡り、二条天皇がこれに恐怖していた。
English: At last, the emperor became ill, and neither medicine nor prayer could not restore his health.
Japanese: 遂に天皇は病の身となってしまい、薬や祈祷をもってしても効果はなかった。
English: Following the precedent that MINAMOTO no Yoshiie stopped the occurrence of a mysterious affair by generating sounds by beating the string of a bow, close aides to the emperor instructed MINAMOTO no Yorimasa, who was an expert with a bow and arrow, to kill the mysterious creature.
Japanese: 側近たちはかつて源義家が弓を鳴らして怪事をやませた前例に倣って、弓の達人である源頼政に怪物退治を命じた。
English: One night, Yorimasa, together with his retainer I no Hayata (written as 猪早太 or 井早太), ventured out to kill the mysterious creature with the bow that was inherited from his ancestor MINAMOTO no Yorimitsu.
Japanese: 頼政はある夜、家来の猪早太（井早太との表記もある）を連れ、先祖の源頼光より受け継いだ弓を手にして怪物退治に出向いた。
English: The Nue fell down screaming in an area approximately north of Nijo-jo Castle, and I no Hayata subdued and killed it immediately.
Japanese: 悲鳴とともに鵺が二条城の北方あたりに落下し、すかさず猪早太が取り押さえてとどめを差した。
English: It is said that, at that time, a cuckoo sang its song twice or thrice over the Imperial Palace and then silence was restored.
Japanese: その時宮廷の上空には、カッコウの鳴き声が二声三声聞こえ、静けさが戻ってきたという。
English: Then the health of the Emperor was restored quickly, and Yorimasa was given a sword called Shishio (literally, a lion king) by the Emperor as a reward.
Japanese: これにより天皇の体調もたちまちにして回復し、頼政は天皇から褒美に獅子王(刀)という刀を貰賜した。
English: According to "Heike Monogatari", for example, people in Kyoto feared the vengeance of the Nue, and therefore, put the dead Nue on a boat and floated it down the Kamo-gawa River (in Shiga Prefecture).
Japanese: 『平家物語』などによれば、京の都の人々は鵺の祟りを恐れて、死体を船に乗せて鴨川(滋賀県)に流した。
English: The boat, which floated down the Yodo-gawa River, once drifted ashore in Higashinari-gun County, Osaka, then floated on to the sea and was washed up on the shore between the Ashiya-gawa River and the Sumiyoshi-gawa River (in Hyogo Prefecture).
Japanese: 淀川を下った船は大阪東成郡に一旦漂着した後、海を漂って芦屋川と住吉川(兵庫県)の間の浜に打ち上げられた。
English: Concerning the Nue-zuka mound, under which the Nue was believed to be buried, "Settsu-meisho-zue" describes that 'The Nue-zuka mound is located between the Ashiya-gawa River and the Sumiyoshi-gawa River.'
Japanese: 鵺を葬ったとされる鵺塚は、『摂津名所図会』では「鵺塚芦屋川住吉川の間にあり」とある。
English: Villagers around the area feared the vengeance of the Nue, notified the head priest of Boon-ji Temple of it, buried the corpse, mourning over the death of the Nue by building a Nue-zuka mound.
Japanese: 祟りを恐れた村人たちが母恩寺の住職に告げ、ねんごろに弔って土に埋めて塚を建てた。
English: However, it is said that the mound was threatened with destruction during the Meiji period, which tormented the people living around it; therefore, the Nue-zuka was restored in haste.
Japanese: しかし、明治時代に入って塚が取り壊されかけ、鵺の怨霊が近くに住む人々を悩ませ、慌てて塚が修復されたという。
English: On the other hand, according to "Genpei Seisuiki" (Rise and Fall of the Minamoto and Taira clans) and "Kandenjihitsu" (a book of essays in the latter half of the Edo period), the Nue was buried in Kiyomizu-dera Temple in Kyoto Prefecture, and during the Edo period, people were cursed because the corpse was dug out.
Japanese: 一方で『源平盛衰記』『閑田次筆』によれば、鵺は京都府の清水寺に埋められたといい、江戸時代にはそれを掘り起こしたために祟りがあったという。
English: According to another theory, the spirit of the dead Nue turned into a horse, which was named Kinoshita and kept by Yorimasa.
Japanese: 別説では鵺の死霊は1頭の馬と化し、木下と名づけられて頼政に飼われたという。
English: For this reason, Yorimasa took up arms against the Taira clan, ruining himself.
Japanese: それをきっかけに頼政は反平家のために挙兵してその身を滅ぼすことになった。
English: The toponyms of Nueshiro, Dozaki, Hanehira and Ona in Mikkabi-cho, Kita ward, Hamamatsu Prefecture originate in the legend that the head, trunk, feathers, and tail of a Nue fell down these places respectively.
Japanese: 浜松市北区(浜松市)の三ヶ日町鵺代、胴崎、羽平、尾奈といった地名はそれぞれ鵺の頭部、胴体、羽、尾が落ちてきたという伝説に由来する。
English: In Kumakogen-cho Town, Kamiukeana-gun County, Ehime Prefecture, there is also a legend that the original form of the Nue was Yorimasa's mother.
Japanese: 愛媛県上浮穴郡久万高原町には、鵺の正体は頼政の母だという伝説もある。
English: Beside the pond named Azoga-ike in mountain areas, she prayed to the guardian dragon of the pond for her son's good fortune in battle and the revival of Genji (Minamoto clan).
Japanese: 山間部の赤蔵ヶ池という池で、息子の武運と源氏再興をこの池の主の竜に祈った。
English: Then her body turned into a Nue because of the prayer and hate for the Taira family, and the Nue flew to Kyoto.
Japanese: すると、祈祷と平家への憎悪により母の体が鵺と化し、京都へ飛んで行った。
English: The Nue, the reincarnation of his mother, made the Emperor ill, and furthermore, had her son kill herself to make him perform a feat.
Japanese: 母の化身した鵺は天皇を病気にさせた上、自身を息子・頼政に退治させることで手柄を上げさせたのである。
English: It is said that the Nue shot by the Yorimasa's arrow flew back to Azoga-ike Pond and became the guardian of the pond, but died from the arrow wound.
Japanese: 頼政の矢に貫かれた鵺は赤蔵ヶ池に舞い戻って池の主となったものの、矢傷がもとで命を落としたという。
English: As described above, the present mound was repaired in 1870 by Osaka Prefecture, and the small shrine was also repaired in 1957 by local people in that area.
Japanese: 現在の塚は前述の通り1870年に大阪府が改修したもので、祠も1957年に地元の人々によって改修されたもの。
English: It is said that Yorimasa prayed here before killing the Nue, and devoted the arrowhead there as token of his thanks for his successful killing of it.
Japanese: 頼政が鵺退治の前にここで祈願し、見事退治した礼といって矢尻を奉納したという。
English: This arrowhead was kept as a treasure of the shrine, and its photograph is always exhibited, with the real one exhibited to the public at the annual feast of the shrine in September.
Japanese: この矢尻は社宝とされ、普段は写真のみ展示されており、毎年9月の祭礼で実物が公開される。
English: Then Jizo appeared in his dream and instructed him to make an arrow with the feathers of swans which were at Mt. Tori in Yada.
Japanese: すると、夢枕に地蔵が現れ、矢田の鶏山の白鳥の羽で矢を作るよう告げた。
English: Related to this legend, this Jizo statue has an arrowhead, but is usually not exhibited to the public.
Japanese: この伝承にちなみ、この地蔵は矢尻を持った姿をしているが、普段は非公開。