nntsuzu/KFTT huggingface dataset:
English: A reason why namanare remains today in many places may be that short-time fermented makes it eatable earlier, but, in "Face of Sushi" written by Terutoshi HIBINO, he pointed that this might be because people felt that 'it would be a waste to discard the rice.'
Japanese: ナマナレが現代に多く残った理由として、発酵時間が短く、早く食べられることがあげられようが、日比野光敏著『すしの貌』では「米を捨ててしまうのがもったいない」という感覚もあったのではないかと指摘している。
English: With the passage of time, various methods were used to accelerate the fermentation of sushi like using sake, sake lees, or koji.
Japanese: 時代が下るとともに酒や酒粕、糀を使用したりと、寿司の発酵を早めるため様々な方法が用いられ即製化に向かう。
English: "Nabae" (Essay of Yasutaka OKAMOTO) written by Yasutaka OKAMOTO described 'a doctor whose name was Yoshiichi MATSUMOTO, invented sushi using vinegar in the Empo era (1673 - 1680), and this sushi was called Matsumoto-zushi.'
Japanese: 岡本保孝著『難波江』に、「松本善甫という医者が延宝年間（1673-1680年）に酢を用いたすしを発明し、それを松本ずしという」とある。
English: However, Terutoshi HIBINO mentioned that 'it was hard to regard him as the inventor' because there were no other materials on 'Matsumoto-zushi,' and a cook book before the Empo era also described sushi using vinegar.
Japanese: しかし、日比野光敏によれば「松本ずし」に関する資料は他になく、延宝以前の料理書にも酢を使った寿司があるゆえ「発明者であるとは考えられない」としている。
English: Regardless of who invented sushi, as a result of using vinegar in making sushi, and the advancement in technology of brewing vinegar, sushi which was acidulated with vinegar without waiting for fermentation, so-called 'Haya-zushi,' came into being.
Japanese: 誰が発明したかはともかく、寿司に酢が使われ、酢の醸造技術も進んできて、いよいよ発酵を待たずに酢で酸味を得て食する寿司、「早寿司」が誕生することになる。
English: Senryu (humorous or ironical haiku), 'Form rice of sushi by hand as quickly as a sorcerer forms a round shape with fingers,' in "Yanagidaru" (a collection of senryu) (1829; year when the haiku was made was 1827) was the first description of Nigiri-zushi appearing in literatures.
Japanese: 「妖術という身で握る鮓の飯」『柳多留』（文政12年1829年作句は1827年）が、握り寿司の文献的初出である。
English: It is said that Nigiri-zushi was invented by Yohe HANAYA of 'Yohe's Sushi,' or by Matsugoro SAKAIYA of 'Matsu no Sushi' (commonly called name; original name of shop was Isago Sushi).
Japanese: 握り寿司を創案したのは「與兵衛鮓」華屋與兵衛とも、「松の鮨（通称、本来の屋号はいさご鮨）」堺屋松五郎ともいわれる。
English: According to "Morisada Manko," conventional sushi in Edo mainly referred to Kansai-style Oshi-zushi.
Japanese: 『守貞謾稿』によれば、それまで江戸の寿司といえば、関西風の押し寿司が大勢をしめた。
English: However, when it was invented, Nigiri-zushi instantly became popular among Edo natives, and was sold everywhere in the city, and at the end of Bunsei era, shops selling 'Edo Sushi' also appeared in Kansai.
Japanese: しかし、握り寿司が誕生すると、たちまち江戸っ子にもてはやされて市中にあふれ、江戸のみならず文政の末には関西にも「江戸鮓」を売る店ができた。
English: In the last year (1844) of the Tenpo era, a 'sushi vendor' who carried Inari-zushi about for sale also appeared.
Japanese: 天保の末年（1844年）には稲荷寿司を売り歩く「振り売り」も現れたという。
English: At around this time, Maki-zushi also took root, and at the end of Edo period when the atmosphere of Restoration came close, a line-up of sushi which is also popular today came into being in a burst.
Japanese: このころには巻き寿司もすでに定着しており、江戸も末期、維新の足音も聞こえてこようかという時代になって、ようやく現代でもポピュラーな寿司が、一気に出揃ったわけである。
English: From around 1897, due to industrialized ice making, even sushi restaurants could easily obtain ice, and some restaurants started the installation of electric refrigerators at around the end of the Meiji period.
Japanese: 明治30年代（1897年-）頃から企業化した製氷のおかげで、寿司屋でも氷が手に入りやすくなり、明治の末あたりからは電気冷蔵庫を備える店も出てくる。
English: The progress in fishing methods of coastal fisheries and in the distribution also led to a dramatic improvement of the environment handling fresh fish and shellfish.
Japanese: 近海漁業の漁法や流通の進歩もあって、生鮮魚介を扱う環境が格段によくなった。
English: Foodstuffs for Edomae-Nigiri-zushi which used to be vinegared, soaked in soy sauce or cooked came to be used in fresh gradually in many cases.
Japanese: 江戸前握り寿司では、これまで酢〆にしたり醤油漬けにしたり、あるいは火を通したりしていた素材も、生のまま扱うことがしだいに多くなっていく。
English: It was also the time when the number of kinds increased, nigiri (a rice ball) which used to be big was downsized, and a transformation to a form similar to present-day Nigiri-zushi started.
Japanese: 種類も増え、大きかった握りもしだいに小さくなり、現代の握り寿司と近い形へ変化しはじめた時代である。
English: It is said that as a result of dispersal of sushi chefs from Tokyo devastated by the Great Kanto Earthquake in 1923, Edomae-zushi spread all over Japan.
Japanese: 大正12年（1923年）の関東大震災により壊滅状態に陥った東京から寿司職人が離散し、江戸前寿しが日本全国に広まったとも言われる。
English: Soon after the World War II, under circumstances where food control was strict, the Emergency Restaurant Business Measures Ordinance was enacted in 1947, and it became impossible to openly operate sushi restaurants.
Japanese: 第二次世界大戦直後、厳しい食料統制のさなか、昭和22年（1947年）飲食営業緊急措置令が施行され、寿司店は表立って営業できなくなった。
English: In Tokyo, volunteers of sushi shops association stood up for a negotiation, and succeeded in obtaining an official business license processing on commission to make a trade of one go (unit of volume, approx. 0.18 liters) of rice for ten pieces of Nigiri-zushi (or four rolls of Maki-zushi).
Japanese: 東京では寿司店の組合の有志が交渉に立ちあがり、1合の米と握り寿司10個（巻き寿司なら4本）を交換する委託加工として、正式に営業を認めさせることができた。
English: Since sushi shops not only in Kansai but also in various places in Japan followed this, only Edomae-zushi came to be sold at sushi shops across the country.
Japanese: 関西をはじめ全国でこれにならったため、全国で寿司店といえば江戸前ずし一色となってしまった。
English: For reference, if ten pieces of Nigiri-zushi had been made from one go of rice, the size of nigiri would have been rather big, and been as big as nigiri recalling the size of nigiri, so-called 'large piece,' in the period from the Edo period to the beginning of Meiji period.
Japanese: ちなみに1合で10個の握り寿司ならかなり大きな握りで、いわゆる「大握り」と呼ばれる江戸-明治初期を思わせる大きさである。
English: A sushi chef knowing that time said, 'we have operated a shop by preparing a bag to put dummy rice in and putting the bag at the shop to get away from the control.'
Japanese: 当時を知る職人は、「あらかじめダミーの米を入れる袋を用意して店頭に置き、取り締まりを逃れて営業したこともある」と述べている。
English: In the high-growth period after the war, street stalls were already abolished on hygienic grounds, and although there were shops serving sushi at a moderate price, the idea that sushi restaurants were classified as high-class restaurants took root.
Japanese: 戦後の高度成長期になると、衛生上の理由から既に屋台店は廃止され、廉価な店もあるにはあるものの、寿司屋は高級な料理屋の部類に落ち着いた。
English: Comics settling on the subject matter of office worker often showed a situation where a husband going bar-hopping until late at night bought and brought a box lunch of sushi in order to pay his court to his wife.
Japanese: サラリーマンを題材としたマンガでは、夜遅くまで外で飲み歩く亭主が、妻の機嫌を取るために寿司の折り詰めを買って帰るという姿が描かれる事もしばしばあった。
English: Heiroku Sushi,' "conveyor belt" sushi bar, opened in Osaka in 1958, and 'Kyotaru Company, Limited' and 'Kozosushi So-Honbu Co., Ltd.,' takeout sushi shops selling sushi at a moderate price, also opened.
Japanese: 1958年に大阪で回転寿司店「平禄寿司」が開店し、廉価な持ち帰り寿司店「京樽」や「小僧寿し本部」も開業。
English: In around 1980, due to such sushi bars and shops completely became popular in various places in Japan and was visited by families, sushi regained the common touch.
Japanese: 1980年頃にはすっかり日本各地で普及するに至り、寿司は家族で訪れるような庶民性も取り戻していった。
English: "How to Make Home-Made Sushi" written in 1910 by Seizaburo KOIZUMI who was a descendent of Yohe HANAYA already introduced peppered Maki-zushi using ham (or cold meat) as a filling, and Edomae-zushi (Haya-zushi) had an aptitude for accepting various kinds of foodstuffs.
Japanese: 既に明治43年（1910年）華屋與兵衛の子孫、小泉清三郎著『家庭鮓のつけかた』には、ハム（またはコールドミート）を使ってコショウをふった巻き寿司があり、江戸前寿司（早寿司）は様々な材料を受け入れやすい素地があった。
English: In the 1970s, sushi had a burst of popularity mainly on the West Coast of the United States, and the 'California roll' developed under such circumstance had a great success and was brought back also to Japan.
Japanese: 1970年代アメリカ西海岸を中心に、寿司は一大ブームとなり、そのなかで生まれた「カリフォルニアロール」は大いにヒットして日本にも逆輸入された。
English: New ingredients for sushi and sushi' in the "Textbook of Sushi Techniques" in 1975 introduced as many as 100 kinds of new ingredients for sushi such as caviar, porcino, lobster, natto (fermented soybeans), junsai (water shield) and so on.
Japanese: 1975年『すし技術教科書』の「新しいすしダネとすし」には、キャビアやセップ、ロブスター、納豆、じゅんさい、など、100種類にもなる新しい寿司ダネが紹介されている。
English: Present-day sushi shops serve each and every kind of foodstuff as sushi, while sushi shops which stick to classical foodstuffs and technique also enjoy high popularity, and are regarded as a high-class restaurants serving expensive sushi.
Japanese: 現代の寿司店では、ありとあらゆる食材が寿司として提供される一方、古典的な材料・手法を守る店も人気があり、むしろ高級・高価である。
English: Sushi is a cuisine eaten out in most cases, as home-made sushi decreases.
Japanese: そして、寿司は主に外食の料理となり、家庭でつくられる寿司は減少している。
English: When the long national isolation ended and the Meiji period started, many Japanese people emigrated to South America and North America as immigrants, and Japanese communities were established in various places.
Japanese: 長い鎖国が解かれ、明治になると移民として南米へ、北米へと渡る者も多く、各地で日本人コミュニティが生まれた。
English: It was 1887 when 'Yamatoya,' the first Japanese restaurant in the United States of America, opened in San Francisco.
Japanese: アメリカ合衆国で最初の日本料理店「大和屋」がサンフランシスコに開店したのが1887年。
English: In Los Angeles, 'Miharashi-tei,' Japanese restaurant, opened in 1893 in an area which came to be called little Tokyo later, a soba restaurant opened in 1903, a restaurant of tenpura (Japanese deep-fried dish) opened in 1905, and a sushi restaurant opened in 1906.
Japanese: ロサンゼルスでは、後にリトル東京と呼ばれる地域に日本食レストラン「見晴亭」が1893年開店し、1903年に蕎麦屋、1905年には天ぷら屋、そして1906年には寿司屋が開店する。
English: Japanese restaurants in little Tokyo before the war played the role of a cafeteria mainly for Japanese-Americans in a community which expanded to the scale of several tens of thousands of people at the maximum.
Japanese: 戦前のリトル東京の日本料理店は、主に最大数万人規模のコミュニティにまで膨れ上がった日系人のための食堂であった。
English: However, the Japanese-American community broke down in the form of compulsory confinement because Japan became an adversarial country during World War II.
Japanese: しかし、第二次世界大戦でアメリカ合衆国と敵対国になったことにより、日系人コミュニティは強制収容という形で衰退してしまう。
English: For a while after the war, little Tokyo had only one sushi restaurant which started operation in the 1930s and served Inari-zushi, Maki-zushi, and sushi just topped with fish on the cut-out vinegared rice.
Japanese: 戦後のリトル東京の寿司屋は、しばらく1930年代に創業した稲荷寿司と巻き寿司、型抜きした酢飯に魚を乗せただけの寿司を提供する店一軒のみであった。
English: A glass box to put ingredients in was shipped overseas in 1962, and a 'sushi bar' equipped with authentic sushi counter was established in the corner of 'Kawafuku,' long-established Japanese restaurant.
Japanese: 1962年にガラスのネタケースが海を渡り、老舗日本料理店「川福」の一角に本格的なカウンターを設えた「sushibar」ができた。
English: After that, 'Sakaegiku,' and 'Tokyo Kaikan' which invented the California roll were also equipped with glass cases in 1965, and the number of 'sushi bars' increased to three.
Japanese: 続いて「栄菊」、カリフォルニアロール発祥の店となる「東京会館」も、1965年にネタケースを設えて「sushibar」は3軒となった。
English: Initially, there were almost no white people who ate sushi, but, in the 1970s sushi came to be accepted in white society, and grew to the extent of being called a sushi boom in the latter half of the 1970s.
Japanese: 当初は寿司を食べる白人はほとんどいなかったが、1970年代に入ると徐々に白人社会にも受け入れられ、1970年代後半には寿司ブームともいわれるほどに成長していった。
English: Reasons why the resistance to raw fish and dried laver was removed and sushi grew to the extent of being called a boom were that an image that sushi was low in fat and a healthy food took root, and the style of ordering sushi to a sushi chef face-to-face over the counter interested them.
Japanese: 生の魚や海苔にあった抵抗感を覆してブームといわれるまでになったのは、寿司は低脂肪で健康的な食べ物というイメージが定着したことの他、カウンターをはさんで職人と対面して注文するという形式のおもしろさがあげられる。
English: A Customer enjoyed sushi specially made for him/her by taking a seat in front of sushi chef familiar to him/her and ordering this and that like ordering cocktail at a bar, and a sushi chef invented new sushi one after another in order to respond to a customer's request using a character of Maki-zushi that it was easier to give a variety to Maki-zushi than to Nigiri-zushi.
Japanese: 客は、なじみの職人の前に陣取りあれこれと注文して、バー(酒場)でカクテルを注文するがごとく自分だけの特別な寿司を楽しみ、職人も、握り寿司より巻き寿司の方がバラエティがつけやすいため、これに応じて次々に新しい寿司を考案していった。
English: In addition, under the encouragement of a topic that a Jewish lawyer who was attracted by sushi opened a sushi restaurant by headhunting a sushi chef, and famous Hollywood actors and actresses with whom such lawyer had many contacts visited the restaurant every night, it became a status symbol to become a regular customer of a sushi restaurant, a so-called 'sushi connoisseur.'
Japanese: 寿司に魅せられたユダヤ人弁護士が職人を引き抜いて寿司屋を開き、顔のきくハリウッドの有名俳優たちが夜毎訪れて話題になったのもブームを後押しし、寿司屋の常連「寿司通」になることはステータス・シンボルとなった。
English: Due to synergic effect of subsequent Japanese economic foray, a sushi boom ignited in Los Angeles rapidly spread to various places in the world, mainly in the United States of America.
Japanese: ロサンゼルスで火のついた寿司ブームは、その後日本の経済的進出も相まって、アメリカを中心とする世界各地に急速に広まった。
English: In 1983, 'Hatsuhana,' sushi restaurant in New York, was rated as a 4-star restaurant in the restaurant assessment by the New York Times, which showed that by around this time, an image was improved to the extent that a sushi restaurant valued as being equivalent to a high-class French restaurant appeared.
Japanese: 1983年には、ニューヨークの寿司店「初花（はつはな）」が、ニューヨーク・タイムス紙のレストラン評で最高の4ッ星を獲得しており、この頃までには高級フランス料理店に並ぶ評価を得る寿司店が出現するまでにイメージが転換していたことが窺える。
English: At present, 'sushi' is part representative of Japanese food as well as teriyaki and tenpura, and many Japanese restaurants outside Japan contain sushi on their menus.
Japanese: 現在、「スシ」はテリヤキ、天ぷらと並ぶ日本食を代表する食品になっており、日本国外の日本食レストランの多くでは寿司がメニューに含まれている。
English: Sushi enjoys high popularity especially in North America, and it's not rare that sushi is also sold at supermarkets even in local cities as well as in big cities.
Japanese: 特に北米では人気があり、大都市では勿論、地方都市のスーパーマーケットですら寿司が売られていることが珍しくない。
English: Sushi restaurants around the world operated by and serve sushi prepared by non-Japanese people such as Chinese or Korean people have increased, and a percentage of sushi restaurants which are operated by and serve sushi prepared by Japanese people have decreased relatively.
Japanese: 世界各地の寿司屋には中国人や韓国人など日本人以外の経営・調理によるものが増加し、日本人による寿司店の割合は相対的に減少している。
English: Therefore, even dishes prepared in a manner largely far (or departing) from a Japanese traditional manner of preparing sushi came to be sold as 'sushi.'
Japanese: そのため、日本の伝統的な寿司の調理法から大きく飛躍（あるいは逸脱）した調理法の料理までもが「スシ」として販売されるようになった。
English: Some sushi shops serve cuisine made by just putting fish or Chinese food on non-vinegared rice as 'sushi.'
Japanese: 酢をあわせていない飯に魚や中国料理を乗せて「スシ」だと称するところまである。
English: (For the part about training of sushi chef outside Japan, refer to 'Sushi chef' stated above.)
Japanese: （日本国外における寿司職人養成の一端に付いては、前述の項目「職人」を参照。）
English: For this reason, the Ministry of Agriculture, Forestry and Fisheries in Japan announced a plan to 'assess Japanese food for the purpose of correct understanding of Japanese food' covering Japanese restaurants outside Japan.
Japanese: そのため、日本の農林水産省は「正しい日本食を理解してもらうための日本食の評価」を日本国外の日本食店に行う計画をうちだした。
English: Some Western countries considered that such plan might disturb the birth of a new food culture, and took a critical look at the plan.
Japanese: 欧米の一部には、これを新しい食文化の誕生を疎外するものであると批判的に見る向きもあった。
English: An expression that the 'Sushi Police are coming!' used in the article dated December 24, 2006 of the Washington Post, newspaper in the United States of America, was also picked up excessively also in Japan.
Japanese: 日本でも、アメリカ合衆国の新聞・ワシントン・ポスト紙が2006年12月24日付け記事で用いた「スシ・ポリス（SushiPolice、スシ警察）がやってくる！」との表現が過大に取り上げられた。
English: Even in Russia achieving a remarkable economic growth, the sushi boom rises, and fanciers of sushi increase mainly in the wealthier categories.
Japanese: 経済発展目覚しいロシアでも寿司ブームが起こり、富裕層を中心に愛好家が増えている。
English: Due to spread of sushi culture worldwide by Japanese people, another phenomenon that prices of ingredients for sushi rise suddenly occurs.
Japanese: 日本人が寿司文化を世界に広めたために、今度は寿司ネタが世界市場で高騰すると言う現象が起きている。
English: In the case of home-delivery service, a size of one piece of Nigiri-zushi is often bigger than that served in the restaurant.
Japanese: 出前の場合1つの大きさが店内で出されるものよりも大きく握られていることが多い。
English: Reasons why sushi served in the restaurant is made smaller are that a restaurant hopes customers will order more pieces of sushi, and a small size may be better when sushi is eaten as nibbles for drinks.
Japanese: 店内で出す寿司は、小さくする事で沢山頼んでもらうという理由や、酒のつまみとして食す際に小さい方が良いなどの理由がある。
English: It is said that a larger piece of home-delivered sushi means a restaurant's courtesy containing an apology for lost freshness.
Japanese: 出前の寿司が大きいのは新鮮さを失うことへのお詫びを込めたサービスであると言われている。
English: Assorted sushi box or small packs containing about two pieces of Nigiri-zushi are sold at a sozai corner (selling corner of daily dish) of supermarkets or at underground sozai corner of department stores.
Japanese: スーパーマーケットやデパートの地下の惣菜コーナーでは詰め合わせや握り寿司2つ程度の小さなパックなどが売られる。
English: Although sushi used to be actively sold outdoors, many street stalls selling food using fresh food such as sushi and so on were controlled on hygienic grounds by the beginning of Showa period.
Japanese: かつては露天での販売も盛んであったが、衛生上の理由から屋台での寿司等生魚を使用した食品の販売は昭和初期までにその多くが規制されている。
English: Street stalls handling sushi appeared in Korea and the Kingdom of Thailand in recent years, but it is preferable to pay attention when eating it.
Japanese: なお、韓国やタイ王国には近年寿司を扱う屋台が出現したが、食べる際はよく注意することが望ましい。
English: Nigiri-zushi is made through a process of combining vinegared rice with perishable seafood by hand, and bacterial contamination is inevitable in the process.
Japanese: 握り寿司は、人間の手で腐敗しやすい生鮮魚介類と酢飯を握る工程を行うものであり、その過程で雑菌が付着することは避けられない。
English: Since there is a risk that the odor will spread to rice or neta, it is considered that strong-smelling strong detergent, bactericide and so on are not used to wash hands.
Japanese: 米やネタに匂いが移る危険性があるので、臭いを発する強力な洗剤や殺菌薬等で手を洗うことは避けられると考えられる。
English: Some people say that since cooked rice is sticky in general, most dirty things and pathogenic bacteria are removed after making at least ten pieces of Nigiri-zushi.
Japanese: 一般に炊いた米には粘着性もあり、10個も握ればその後は、殆ど汚物や病原菌なども取り去られるとする意見もある。
English: Some customers may care about sanitation like refraining from ordering sushi for a while after a sushi chef leaves from and returns to the counter.
Japanese: 客によっては職人がカウンターから離れ戻ってきたときは、しばらく注文を差し控えるなど気にする人もいる。
English: However, in any way, this is a matter of imagination, and it is true that sushi is safe food from the viewpoint of actual hygiene.
Japanese: しかし、どちらにしてもこれは想像力の問題で実際の衛生上の観点からは寿司は安全な食品であると言える。
English: In other countries, work done by hand is considered unsanitary, and there are regulations demanding sushi chefs wear thin rubber gloves or plastic gloves, but, Japan has no such custom because a method of preparing seafood eaten in fresh by hand is a very general method conducted even at home, and it is considered that rubber gloves or plastic gloves may dull a delicate sense of touch by chef's fingers.
Japanese: 日本国外では、手で握る作業を不潔なものと見なし職人が薄いゴム手袋やビニール手袋を嵌めることを求められている規則があるが、日本においては魚介を生食する料理の調理を素手で行うことは家庭でも行われているごく一般的な手法であるうえ、職人の微妙な手指の感覚を阻害するものであると見なされ、そのような習慣はない。
English: However, sushi chefs making takeout sushi at supermarkets or making sushi at "conveyor belt" sushi bars sometimes wear gloves even in Japan.
Japanese: ただし日本国内でもスーパーなどで持ち帰りの寿司を作る場合や、回転寿司店で手袋を着用していることがある。
English: Nowadays, thanks to worldwide popularity of Japanese food, there is also a tendency to consider that 'sushi made by hand is the best' among non-Japanese people calling themselves so-called 'connoisseurs.'
Japanese: 昨今では、世界的な日本食ブームのおかげもあり、日本人以外のいわゆる「通」を自称する人々の間でも、「素手で握る寿司が一番」という風潮がある。
English: This does not only stick to a tradition, but there is a reason that western people want to protect their own image that 'Japanese sushi chefs are as hygienic and clean not causing food poisoning even when making sushi by hand.'
Japanese: これは単に伝統にこだわっているだけではなく、特に西洋人の間では「日本の寿司職人は、素手で握っても食中毒を起こさない衛生的で清潔な職人」という西洋人独特のイメージを大事にしたいという理由もあるという。
English: Of course, if being asked, a staff will definitely give information on prices.
Japanese: もちろん、値段の内訳は注文の際に店員に尋ねればきちんと答えてもらえる。
English: Ko-no-Zu is a kind of Kumiko or a design consisting of longitudinal and horizontal lines used as a pattern of artistic work in Kodo.
Japanese: 香の図（こうのず）は、香道の中で、ある種の組香（くみこう）、もしくは芸術品の紋様として利用される縦線と横線からなる図柄である。
English: Ko-no-Zu is mainly used in Kumiko of Genjiko, Keizuko, and Sanshuko.
Japanese: 主として、源氏香（げんじこう）・系図香（けいずこう）・三種香（さんしゅこう）という組香に用いられる。
English: The scents these lines show, determined from the right hand side, as the first scent, the second scent,..., and the fifth scent.
Japanese: 各線の示す香りは、右から第1香、第2香、…、第5香の順と決まっている。
English: In Kodo Kumiko, Genjiko-no-Zu is expressed by smelling five scents and then linking the heads of the longitudinal lines that seem to be the same scents with horizontal lines
Japanese: 香道組香において、5つの香りを聞いた後、同香だと思ったものの頭を横線でつなぐことで源氏香の図が表現される。
English: For example, when the second scent seems to be the same as the fifth scent and the others all to be different, the Genjiko-no-Zu is Fujibakama (Thoroughwort Flowers).
Japanese: たとえば、2番目の香と5番目の香が同じで、他は全て異なる香であると思ったら、藤袴になる。
English: 52 quires, except the 2 quires of Kiritsubo and Yume no Ukihashi from 54 quires in the Tale of Genji are each referred to the Kono-Zu.
Japanese: 源氏物語全54帖のうち、桐壺と夢の浮橋の2帖を除く52帖の巻名が一つ一つの図に附されている。
English: As for detailed rules, see also a column of Genjiko in Kodo Genjiko (As for detailed rules on Genjiko, see Kodo Kumiko.)
Japanese: 詳しいルールに関しては、香道源氏香の源氏香の欄も参照されたい（源氏香の詳しいルール等については、香道組香を参照されたい）。
English: Genjiko-no-Zu is often used as the designs of kimono or obi and Jyubako or a family crest, due to the high quality of its artistry.
Japanese: 源氏香の図は、その芸術性の高さからか、着物やそのの帯、重箱等の模様、家紋としてもよく使われている。
English: It is used in Keizuko, that has one less scent than Genjiko, and expressed by linking the heads of the longitudinal lines that seem to be the same scents with horizontal lines, which rule is similar to the Genjiko.
Japanese: 源氏香より香数の1つ少ない系図香に利用され、源氏香の図と同様に、同香と思ったものの頭をつなぐことで完成する。
English: It is used in Sanshuko, that has two fewer scents than Genjiko and one less scent than Keizuko, and expressed by linking the heads of the longitudinal lines that seem to be the same scents with horizontal line, which rule is similar to the Genjiko and Keizuko.
Japanese: 源氏香より2つ、系図香より1つ香数の少ない三種香に利用され、源氏香、系図香と同様に、同香の頭をつなぐことで完成する。
English: Baiko ONOE the Seventh (August 31, 1915 to March 24, 1995) was a kabuki actor.
Japanese: 七代目尾上梅幸（しちだいめおのえばいこう、大正4年(1915年)8月31日-平成7年(1995年)3月24日）は、歌舞伎役者。
English: He was born the third boy of Kin TERADA, who worked as geisha (Japanese professional female entertainer at drinking party) in Akasaka and later ran a fancy Japanese-style restaurant named 'Kanabayashi' (金林).
Japanese: 赤坂の芸者で、のちに料亭「金林」を経営していた寺田きんの三男として生まれる。
English: One theory is that Kikugoro the Sixth was the real father both of Baiko and of Baiko's brother, Shin TOKUDAIJI.
Japanese: また一説には、兄の徳大寺伸とともに六代目菊五郎が実父であるともいう。
English: Soon after birth Baiko was adopted by Kikugoro ONOUE the Sixth, who had no children at that time, in accordance with the promise made before he was born.
Japanese: 誕生前からの約束で、生後すぐに当時子のいなかった尾上菊五郎(6代目)の養子となる。
English: Later his foster father took a new wife and had one son and two daughters, but Baiko was still brought up just like a real son, so he did not know that he was an adopted child until he was over fifteen years old.
Japanese: のちに養父六代目は後妻との間に1男2女をもうけるが、実子同様に育てられたため、本人が養子であることを知ったのは15歳を過ぎてからだという。
English: He debuted in the name of Ushinosuke ONOE the Fourth in 1921, succeeded to the name of Kikunosuke ONOE the Third in 1935 and succeeded to the name of Baiko ONOUE the Seventh in 1948 at the strong request of Kikugoro's widow.
Japanese: 大正10年(1921)四代目尾上丑之助を名乗って初舞台、昭和10年(1935)の三代目尾上菊之助を襲名を経て、昭和23年(1948)に六代目の未亡人のたっての希望で七代目尾上梅幸を襲名。
English: He received the Ministry of Education Award for his performance as Chikara OISHI in "Kanadehon Chushingura" (The Treasury of Loyal Retainers) which was played as a show of announcing his succession to another stage name.
Japanese: 襲名披露興行における『仮名手本忠臣蔵』の大石主税で文部大臣賞を受賞した。
English: He was individually designated as a holder of Important Intangible Cultural Property (Living National Treasure) in 1968.
Japanese: 昭和43年(1968)、重要無形文化財保持者各個認定（人間国宝）をうける。