nntsuzu/KFTT huggingface dataset:
English: Examples of tegoto having a descriptive aspect include a group of pieces in 'Kinutamono' which incorporates rhythms of beating with kinuta (wooden or stone block for beating cloth), 'Sarashi' which depicts nunozarashi (washing of cloth at a riverside) at Uji-gawa River, 'Mushi no Oto' (by Koto FUJIO) which depicts sounds of insects, the latter part of 'Yaegoromo' (by Koto ISHIKAWA), and in kokyugaku, the crane in 'Tsuru no Sugomori' (a song depicting various aspects of the life cycle of the crane), the cicada in 'Semi no Uta' (a song of cicadas) (by Kengyo YOSHIZAWA), the plover, wave, and matsukaze (wind blowing through pines) in 'Chidori no Kyoku' (a song for plover).
Japanese: 描写的な面では、砧を打つリズムを取り入れた「砧物」の曲群、宇治川での布ざらしを描写した「さらし」、虫の音を描写した「虫の音」（藤尾勾当作曲）や「八重衣」（石川勾当作曲）後半、胡弓楽では「鶴の巣籠」のツル、「蝉の曲」（吉沢検校作曲）のセミ、「千鳥の曲」（同）のチドリ、波、松風が挙げられる。
English: However, the depiction in these pieces is symbolic rather than realistic, and its musical development was clearly as motifs; thus these pieces cannot be regarded simply as depictive music.
Japanese: ただし、これらもリアルに描写するというよりは象徴的であり、またあくまでもモティーフとして音楽的に発展させられており、単なる描写音楽として片付けることはできない。
English: Furthermore, in pieces of later years, these motifs are partially used for the purpose of implying certain scenes and situations.
Japanese: また、後世の曲でも特定の情景、場面を暗示させるために、これらのモティーフを部分的に使用していることがある。
English: Tegoto of "Sasa no Tsuyu" (by Kengyo KIKUOKA) contains quite a lot of kakeai, and this is said to represent the exchange of pouring of sake.
Japanese: あるいは笹の露（菊岡検校作曲）の手事では、きわめて掛け合いが多く、これは酒を差しつ差されつを現わしたものであるといわれる。
English: Also a group of pieces of tegoto called 'shishimono' (pieces about lions) such as 'Azuma Jishi' and 'Echigojishi,' both by Koto MINEZAKI, and 'Miyamajishi' (by Koto ISHIKAWA) have a feature of stylish and gorgeous melodies rather than being a direct description of shishimai (lion dance).
Japanese: また「吾妻獅子」（峰崎勾当作曲）、「越後獅子」（同）、「御山獅子」（菊岡検校作曲）など「獅子物」と呼ばれる曲群の手事は、直接獅子舞を描写するというよりは、格調高くしかも華麗な旋律を持つのが特徴である。
English: In long pieces such as 'Shochikubai' (by Koto MITSUHASHI), 'Uji Meguri' (by Kengyo MATSUURA), 'Shin Aoyagi' (by Koto ISHIKAWA), and 'Chiyo no Uguisu' (by Kengyo MITSUZAKI), tegoto can be found in two places in a piece.
Japanese: 大曲では、「松竹梅」（三ツ橋勾当作曲）、「宇治巡り」（松浦検校作曲）、「新青柳」（石川勾当作曲）、「千代の鶯」（光崎検校作曲）など、曲中に二カ所の手事を持つ曲も多い。
English: Furthermore, pieces such as 'Nebiki no Matsu' (by Koto MITSUHASHI) contain tegoto in three places in a piece.
Japanese: 更に「根曵の松」（三ツ橋勾当作曲）のように、三カ所の手事を持つ曲もある。
English: Sakana is a thing with which people enjoy having alcoholic beverages; yet, it is not necessarily a food item.
Japanese: 肴（さかな）とは、酒を飲む際に添えて共に楽しむ対象を言い、これは食品に限らない。
English: Furthermore, people sometimes enjoy having alcoholic beverages with non-food sakana such as 'complaints about superiors,' 'the talk of the neighborhood,' topics about sports (baseball, soccer, etc.), and objects for viewing (art work or flowers, for example, cherry blossoms); this use of the word sakana for non-food items is acceptable.
Japanese: 時には食品でなくとも、「上司の悪口」や「ご近所の噂」、あるいは野球やサッカーといったスポーツの話題や、美術品や花（桜など）の鑑賞を目的とするものをサカナに酒を飲んでも、言葉の使用法としてはなんら差し支えない。
English: The kanji character '魚' (fish) came to be pronounced as 'sakana' because fish (mostly dried fish) was particularly preferred for dishes for alcoholic drinks (see the article on fish).
Japanese: 「魚」の漢字に「さかな」の読みが当てられるようになったのも魚類（干物が多い）が酒（さか）の肴（な）として特に好まれていたからである（魚類の項目を参照）。
English: Drinking alcoholic beverages has been regarded as a recreational part of life and has been widely enjoyed by ordinary people since the old times thanks to their relatively easy production methods.
Japanese: 酒を嗜む事は娯楽の一とされ、その生成が比較的楽な事から古来から広く一般に楽しまれてきた。
English: When they consume alcohol (ethanol), people become intoxicated due to its sedative effect, get relieved from stress which has restrained them, and stop refraining from various pleasures.
Japanese: アルコール（エタノール）を摂取すると人はその麻酔作用により酩酊を得、抑制を引き起こすためにストレス(生体)から開放され、様々な快楽に対し抵抗感を無くす。
English: Accordingly, the phrase uttered by heavy drinkers called nonbei, "alcohol itself is sakana for alcohol," is not necessarily incorrect, and in fact, it clearly shows their dependence on alcohol.
Japanese: そのため、酒の肴は酒だ、と酒豪（呑兵衛）によって使われる言葉はあながち間違いでもなく、またその者の酒への耽溺さを端的に表していると言える。
English: In many parts of the world, history shows that enjoyment of drinking along with usual enjoyments such as going to plays and comic stories has helped food culture develop while food culture has helped enjoyments grow.
Japanese: 観劇や噺などの日常娯楽に浸る事に併せ酒を呑むという、娯楽が食文化を発展させ、また食文化が娯楽を発展させてきた歴史は世界各地に存在する
English: Even a heavy drinker, however, finds it difficult to keep on drinking alcohol only, whether it be beer, sake (Japanese rice wine), or whiskey.
Japanese: とはいえ、いくら酒豪であってもビールであれ日本酒であれウイスキーであれ、それだけを飲み続けるというのは難しいものである。
English: Furthermore, there are cases where enjoying alcoholic drinks with certain dishes will have a "one plus one equals three or four" effect since drinks and sakana complement each other.
Japanese: また、ある種の食品を酒と共に味わうことで、酒・肴ともにその味を引き立てあって1+1が3にも4にもなる場合がある。
English: For example, having wine and cheese in turn may deepen the flavor of each much more than having only either one of them.
Japanese: 例えばワインとチーズを交互に口にすると、両者の味わいが単独の時よりも格段に増すことがある。
English: In France, a good combination of certain wines and cheeses (as well as other food items) is called 'mariage' (marriage) and is covered to a great extent.
Japanese: フランスではこのワインとこのチーズ（に限らず他の食品でも）の相性が良い、という組み合わせを「マリアージュ」（結婚）と呼んでかまびすしく取り上げられている。
English: Compared with having only alcohol, drinking with food slows down alcohol absorption, which saves a drinker from feeling sick and having a hangover.
Japanese: また、酒だけを飲んだ場合に比べ、何か食べ物を一緒に摂った方がアルコールの吸収を緩和し、悪酔いや二日酔いを防止する効果がある。
English: An alcoholic beverage (alcohol) is biochemically a source of calories but can not be a nutritionally beneficial 'meal;' thus, it is deemed clinically appropriate to drink alcoholic beverages with sakana which is categorized as a food item in order to compensate for the lack of nutrients in alcoholic beverages.
Japanese: 酒（アルコール）は生物的的にエネルギーとはなっても栄養学的に有効な「食事」にはならないため、酒だけでは不足する栄養素を補給するため、食品に分類される肴と一緒に飲むことが医学的にも望ましいとされる。
English: Any food can be sakana for drinkers as long as it has a salty taste to some degree.
Japanese: 酒飲みにとってはある程度の塩分があるものであればたいていのものは肴となりうる。
English: In rakugo (traditional comic storytelling) called 'su-dofu' (vinegar tofu), there is a scene in which people with too much free time gather for a drink and think about what kind of sakana to eat, saying, 'Sakana should be something inexpensive and abundant that everybody likes. It should be something pleasant to see that doesn't make one full. Furthermore, it should be healthy.'
Japanese: 落語の「酢豆腐」で、暇人連中が集まって酒を飲むのに何か肴を、というのでどんなものがいいかという段になって、「安くって数が有って誰の口にも合って、腹にたまんなくって見てくれが良くって、しかも衛生にいい」というくだりがある。
English: Thus, the dishes served in a full course French meal are not called 'sakana' even if one drinks wine.
Japanese: 従ってフランス料理のフルコースでワインを飲んでも、料理は「肴」とは呼ばない。
English: This means that heavy foods or staple foods such as steamed rice, bread and noodles are unfit for sakana.
Japanese: 故にあまり量のあるものやご飯、パン、麺類など主食的なものは肴に向かない。
English: The foods left after steamed rice and noodles each removed from rice bowl dishes and noodle dishes with toppings, however, can be perfect sakana.
Japanese: しかし丼物や麺類の種物から飯や麺を除いたものは格好の肴となる場合がある。
English: An example for the former is 'gyu-sara' (literally, beef plate) in a beef bowl restaurant while one for the latter is 'nuki' (literally, removal) in a soba (buckwheat noodle) restaurant.
Japanese: 前者は牛丼店における「牛皿」、後者は蕎麦屋におけるいわゆる「蕎麦蕎麦屋」といったものがそれに相当する。
English: For sake, it is often the case that steamed rice goes well with foods that goes with sake while sake goes well with ones that go with steamed rice, probably because sake and steamed rice are both rice products.
Japanese: 日本酒の場合、同じく米を原料とするためか酒に合うものは飯に合い、飯に合うものは酒にも合う場合が多い。
English: Fixed sakana is often stereotypically arranged with a specific drink as seen in the examples of sausage for beer or raw oysters for Chablis (dry white wine), and in what follows, sakana specific to sake will be discussed.
Japanese: ビールにソーセージ、シャブリ（辛口の白ワイン）に生カキ(貝)、というように、紋切り型な肴が割り当てられている場合があるが、ここでは主に日本酒の肴に特化したものについて述べる。
English: Because alcohol causes one to drink more water and thus urinate, he/she may lack salt content in the body; as a result, one may feel that salt tastes good when drinking sake.
Japanese: アルコールには水分摂取を促進させ利尿を行うため、塩分が体内から不足する場合があり、そのために酒を呑むと塩が美味しく感じられる時がある。
English: In addition, salt increases sugar absorption and causes one to be more sensitive to sweetness; salt has been empirically used to increase sweetness as shown in the names of cocktails with the word 'salty.'
Japanese: また塩は糖の吸収を促進し甘味を感じ易くする効果があるため、カクテルにある「ソルティ～」の様に経験的に甘味を引き出すために用いられてきたモノもある。
English: Miso itself, cooked miso, and miso mixed with additional ingredients (for example, kinzanji miso, or miso made from soybeans, barley and vegetables) are sakana for sake.
Japanese: 味噌をそのまま、あるいは調味したり副材料を混ぜ込んだ物（金山寺味噌など）を肴にする。
English: See individual articles for details about other dishes, delicacies, and tidbits called 'kawakimono' (literally, dry food).
Japanese: 個々の料理、珍味やいわゆる「乾き物」とよばれるおつまみ類については個々の記事に譲る。
English: Shiroan, white strained sweet bean paste, is made from kidney beans or small beans boiled, crushed and sweetened with sugar or honey.
Japanese: 白餡（しろあん）とは、インゲンまたは小豆を茹でたものを潰して、砂糖または蜜で甘い味をつけた白色の漉し餡のこと。
English: Atsuage is a food made by deep-frying tofu (bean curd) cut into one piece or half a piece.
Japanese: 厚揚げ（あつあげ）は、1丁から半丁程度に切った豆腐を油で揚げた食品。
English: In Japan an atsuage is not usually cut into pieces or cooked as an abura-age (deep-fried bean curd) is, but are simply warmed in the original size and served with grated ginger and soy sauce, or used as an ingredient of oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.).
Japanese: 油揚げのように、切り分けたり、加工して使うことはあまりせず、そのままの大きさで暖めてショウガ醤油で食べたり、おでんの具材にしたりすることが多い。
English: As atsuage is soft inside unlike abura-age (usuage), it is sometimes called namaage (raw deep-fried food).
Japanese: また、厚揚げは、油揚げ（薄揚げ）とは違い、中は柔らかいため生揚げと呼ばれる場合もある。
English: An atsuage made of fine-grained tofu (kinugoshidofu) is called 'kinuatsuage' and is much softer than normal atsuage.
Japanese: また、絹ごし豆腐を使用したものは「絹厚揚げ」と呼ばれ、通常の厚揚げよりもかなり柔らかい。
English: To make atsuage, cut tofu into halves after draining well, and deep-fry in the oil of 180C to 200C.
Japanese: 作り方は、しっかり水を切った豆腐を半丁程度に切り、180℃から200℃の高温の油で揚げる。
English: Chinese dishes also use similar deep-fried tofu, including dzha dou fu, doufu pao, and dou bu.
Japanese: 中華料理でも類似の豆腐を油で揚げた「炸豆腐」(ジャードウフ、ピンイン)、「豆腐泡」(ドウフパオ、)、「豆卜」(ドウブー、)などと呼ぶものを食材として利用している。
English: Many of them are deep-fried tofu cut into cubes of a few centimeters in size and big chunks are rarely seen.
Japanese: 多くは1辺が数センチ程度の立方体や直方体に切った豆腐を揚げており、大きなかたまりのものは稀である。
English: There is a food or a dish called chou do fu made by soaking tofu in fermentation liquor to add flavor and then deep-frying.
Japanese: また、豆腐を直接揚げるのではなく、いったん植物の発酵液に漬け込んで、風味を付けてから油で揚げる「臭豆腐」(チョウドウフ)という食材もしくは料理がある。
English: A very spicy dish made by roasting square abura-age, slitting it up, and filling in hot pepper paste or finely-chopped leaks.
Japanese: 正方形の油揚げを網で炙り、間に切れ込みを入れて、唐辛子味噌や刻みネギを挟んで食べる、激辛料理。
English: Used as an ingredient of a stewed dish like oden made in Chiu Chow, Guangdong, China.
Japanese: =-広東省の潮州料理などで作られる,おでんに似た煮込み料理の具のひとつとして用いる。
English: It is a round abura-age filled with fillings such as seasoned harusame (beanstarch vermicelli) and bamboo shoots and served with unique sweet-spicy sauce.
Japanese: 丸い油揚げをくりぬいて、中に味付けした春雨や筍などの具を詰め、独特の甘辛いたれをかけたもの。
English: A yaki-dofu is a tofu where both sides are singed after being drained.
Japanese: 焼き豆腐（やきどうふ）とは、水切りした豆腐の両面を直火で軽く焼いて炙り、焼き目をつけたもの。
English: It is used in various dishes including sukiyaki (thin slices of beef, cooked with various vegetables in a table-top cast-iron pan), Dengaku (grilled foods such as tofu, konnyaku or egg plants are fixed on skewers), boiled and seasoned dishes, and stir-fried dishes.
Japanese: すき焼きの具を始め、田楽(料理)、煮物、炒め物などさまざまな料理に使われることが多い。
English: Firmer types of tofu such as momendofu are used after further draining to cook baked dishes to avoid crumbling.
Japanese: 焼くときは崩れにくいように、木綿豆腐などの固めの豆腐を更に水切りして用いる。
English: Simply referred to as yamahai, yamahai-jikomi (yamahai-shikomi) is a method of brewing sake (Japanese rice wine) that belongs to the kimoto-kei (traditional moto, or yeast starter, developing method).
Japanese: 山廃仕込み（やまはいしこみ/-じこみ）とは、単に山廃とも称され、日本酒生酛系（きもとけい）に属する日本酒の製法の一つ。
English: The official name for yamahai-jikomi is 'yamaoroshi-haishi-moto,' and the sake made from the moto is generally called 'yamahai' (yamahai-jikomi).
Japanese: 「山卸廃止酛（やまおろしはいしもと）」が正式名称で、その酛で醸造した酒のことも一般に「山廃（仕込み）」と呼ばれる。
English: Simply put, yamaoroshi is a process in which steamed rice, koji (mold rice) and water are mixed and rammed until they turn into a porridge-like texture.
Japanese: ひとくちに言えば、山卸（やまおろし）とは、蒸した米、麹、水を混ぜ粥状になるまですりつぶす行程である。
English: Before the Meiji period when sake brewing became modernized, yamaoroshi was extremely hard work: rice milling was conducted powered by a water wheel; then, steamed rice and water were put into a flat large tub and were patiently rammed with a mash paddle.
Japanese: 酒造りが近代化される明治時代以前は、精米は水車で行なわれ、半切り桶の中に蒸米と水をいれ、櫂（かい）で丹念にすりつぶすという大変な重労働であった。
English: As a result of this automation, rice was able to absorb enzymes from koji, and the yamaoroshi process of smashing steamed rice was not necessarily required.
Japanese: これにともなって麹の酵素が白米に吸収されるので、蒸米をつぶす山卸は必ずしも要さなくなった。
English: The yamaoroshi-haishi-moto was developed in 1909 in the National Research Institute of Brewing established through the initiation of the Meiji government.
Japanese: 山卸廃止酛は、明治政府の先導でつくられた国立醸造試験所で明治42年（1909年）に開発された。
English: To develop the yamaoroshi-haishi-moto takes approximately two to four times longer than that of the sokujo-kei (faster moto developing method), normally requiring up to thirty days.
Japanese: 日本酒速醸系（そくじょうけい）酒母に比べると育成時間が約2～4倍以上かかり、通常30日近くは要する。
English: The utase is a part of the brewing process from the aragai (stirring with a mash paddle) to the hatsudaki (the first warming process).
Japanese: 打瀬（うたせ）とは、醸造の工程のなかで、荒櫂（あらがい）から初暖気（はつだき）までの間をいう。
English: In the case of the yamaoroshi-haishi-mot, the utase means the following processes: lactobacillus and nitrate reducing bacteria that improve the taste of sake are slowly developed to produce lactic acid at about pH 3.5 and to convert starch to sugar while the environmental temperature is kept low to prevent harmful wild yeast and bacteria that ruin sake from becoming active and growing.
Japanese: 山卸廃止酛では、酒をまずくする有害な野生酵母や雑菌が活動・繁殖できないような低温に環境を保ちながら、乳酸菌・硝酸還元菌など酒をおいしくする有益な酵母や菌をゆっくりと繁殖させ、pH3.5前後で乳酸を生成させ、糖化作用を行なうことをいう。
English: With these complicated processes, the sake made from the yamaoroshi-haishi-moto has a rich taste thanks to the high amino acid composition of the moto itself, delivering a solid taste and a deep, pleasant flavor.
Japanese: このような難関を通り抜けると、山卸廃止酛で造った酒は、酒母そのものがアミノ酸組成が高いために濃醇な味になり、味の腰も強く、香りも奥行きがあって芳しい。
English: Additionally, the yamaoroshi-haishi-moto has the advantage of being able to keep the effect of the moto intact even the karashi, the period from the completion of the moto development to its use in the brewing process, is prolonged.
Japanese: また、酒母ができあがってから使用するまでの期間を工程のなかでは日本酒枯らしというが、枯らし日数が長くなっても酒母の力が低下しないという強みも持ち合わせている。
English: However, yamahai-jikomi which requires a master brewer to have years of experience and talent as a producer carries a significant risk of going bad along the way.
Japanese: だが、造り手である杜氏の長年の経験と高度なセンスを要求される山廃仕込みは、途中で腐敗するリスクも大きい。
English: Yamahai-jikomi tends to be avoided nowadays because it requires a certain level of care; moreover, rationalization such as kobo-jikomi (brewing using cultured moto), kon-toka-moto (high heat saccharification moto), and chuon-sokujo-moto (medium heat saccharification moto) has caused many sake breweries to stop using the yamahai method.
Japanese: それなりの手間もかかるために敬遠される傾向もあり、酵母仕込み、高温糖化酛、中温速醸酛などの合理化によって山廃で仕込まなくなった酒蔵も多い。
English: Kanpukai (maple leaf viewing festival) is a gathering to view colored leaves of maple and other trees.
Japanese: 観楓会（かんぷうかい）は、カエデなどの紅葉を鑑賞する集いのことである。
English: In Hokkaido region, it indicates the gatherings in autumn intended mainly to socialize.
Japanese: 北海道地方では、秋に懇親を主たる目的として行われる会合を指してこう呼ばれる。
English: In Hokkaido, except Matsumae Town and Esashi Town located in the southern tip of Hokkaido, the cherry blossoms are not seen as often as in Honshu (the mainland of Japan).
Japanese: 北海道では、南端の松前町(北海道)、江差町近辺を除けば、春のサクラは本州ほどには多く見られない。
English: When hanami is held in Honshu and below, it is often held during the day time and in near places, but in many cases kanpukai is held with one night stay.
Japanese: 本州以南で、一般に花見を行う場合、近い場所で日帰りで行われることが多いが、観楓会は一泊程度の宿泊を伴うことが多い。
English: Around Sapporo City, the resorts such as Jozankei Onsen, Asarigawa Onsen, Noboribetsu Onsen and Toyako Onsen are standard places for kanpukai.
Japanese: 札幌市近辺では定山渓温泉、朝里川温泉、登別温泉、洞爺湖温泉などが定番である。
English: Sanpai is an act of visiting a shrine or a temple and praying to gods or Buddha.
Japanese: 参拝（さんぱい）とは、神社や寺院に行って神仏を拝む行為のことである。
English: Similarly, to visit a shrine or temple for another person who has a prayer is called daisan, while to pray towards a shrine or temple to which one is making a wish without actually visiting it is called yohai.
Japanese: なお、祈願者本人に代わって参拝することを代参（だいさん）、祈願した神社や寺院に参詣せずその方角に向って参拝することを遥拝（ようはい）という。
English: Sankei' is the synonym for sanpai, but sankei focuses on the act of visiting a shrine or a temple while sanpai emphasizes the act of praying.
Japanese: 同様の言葉に「参詣（さんけい）」があるが、参拝は拝むことに主眼があるのに対し、参詣は寺社へ詣でる（行く）ことに主眼がある。
English: However, the two words are generally considered to have the same meaning since one has to visit a shrine or a temple to make sanpai.
Japanese: ただし、寺社に参拝するためにはそこへ詣でることになるので、一般には両者は同義の言葉とみなされている。
English: The word 'sankei' may be used in stead of sanpai for a less religious visit to a shrine or a temple such as sightseeing or school field trip.
Japanese: 観光や学校などによる社会科見学など、宗教的な意味あいの薄いものについて「参詣」と言い分けることもある。
English: The major steps in the procedure of sanpai to a shrine or a temple are generally as follows:
Japanese: 一般的な参拝方法の大きな流れは、神社・寺院とも以下のようなものである。
English: These are the acts of purifying oneself, and at a shrine, in particular, they function as an informal purification ceremony.
Japanese: 神前・仏前に参る前に身を清める行為で、神社の場合は略式の禊（みそぎ）ということになる。
English: Procedures at some shrines or temples may be different from the ones mentioned above.
Japanese: 寺社によっては上記と異なる参拝方法の場合もあり、多くはその旨の表示がある。
English: At some shrines or temples, visitors may be required to bow lightly first and then bow deeply when bowing twice.
Japanese: 神社によっては再拝のうち、前の礼を浅く、後の礼を深くする様に指定される場合もある。
English: Having originated from the greeting in areas such as India, holding the palms and fingers together at a temple differs from clapping.
Japanese: 寺院で手を合わせるのはインド等での挨拶に端を発するもので、拍手とは異なる。
English: The procedure mentioned above is for informal sanpai done in front of the main building of a shrine; additionally, there is a formal sanpai done (entering) inside the haiden (worship hall).
Japanese: 上記は社頭にて行う略式の参拝であるが、他に、拝殿に上がって（昇殿して）行う正式参拝がある。
English: In ancient times, sanpai and sankei indicated a visit to a nearby location to pray to gods or Buddha, but from about the Heian period, people began to visit a shrine or a temple located far away.
Japanese: 古代においては、参拝・参詣といえば近所の神仏に参り詣でるものであったが、平安時代ごろから遠方の寺社にも詣でるようになった。
English: From about the end of the Heian period, people, mainly nobles, often made a visit or a pilgrimage to the Kumano-sanzan (three major shrines of the Kumano-hongu-taisha Shrine, the Kumano-hayatama-taisha Shrine and the Kumano-nachi-taisha Shrine), the Koya-san mountains and the Ise-jingu Shrine.
Japanese: 平安時代末期ごろから貴族を中心として熊野三山・高野山・伊勢神宮への参詣巡礼が盛んに行われるようになった。
English: Pilgrimages to the Kumano-sanzan in particular became popular and many people visited them; the spectacle of their advancing on a narrow mountain trail in a row was called 'ari no kumano-mode' (ants' pilgrimages to the Kumano-sanzan).
Japanese: 特に熊野詣は人気となって多くの人が参詣し、狭い山道を人々が列をなして行く様は「蟻の熊野詣」と呼ばれた。
English: People from all over the county came to visit the Ise-jingu Shrine, the Kotohira-gu Shrine and the Zenko-ji Temple.
Japanese: 伊勢神宮・金刀比羅宮・善光寺などへ全国から参詣者が訪れるようになった。
English: Since it was costly to visit a location far away from home, the practice in which people formed a religious association and paid money to have their delegates make a visit for them arose.
Japanese: 遠隔地への参詣には費用がかかることから、人々は講を組織し、お金を出しあって代表者が代参を行うという習慣も生まれた。
English: For a visit to the Ise-jingu Shrine, there was also a custom called "nukemairi" in which people were able to continue their trip with the help of roadside residents even after spending all their money on the way there.
Japanese: また、伊勢神宮への参詣では、道中で無一文になっても沿道の人々の援助によって旅が続けられるという「抜け参り」という風習もあった。
English: This was because people thought that those who helped visitors would receive the same blessing as them.
Japanese: これは、援助をした人も参詣した人と同じ御利益が得られると考えられたためである。
English: This is due to the tenets in which the emperor is believed to be a living God of the Shinto religion and be ranking as high as the Gods worshiped at the shrine.
Japanese: これは天皇が神道上の現人神であり、祀られている神と同格であるとする教義に基づく理由からである。
English: In recent years, however, the word sanpai is often used incorrectly for the emperor even in newspaper articles.
Japanese: しかし、近年では新聞記事などでも参拝という誤った用語が使用される例が目立つ。
English: It is yet correct to use the word sanpai for the imperial family except the emperor such as the empress and the crown prince.
Japanese: なお、天皇を除く皇后、皇太子その他の皇族に関しては参拝と呼ぶのが正しい。
English: Some people maintain that emperors' visits to the shrines such as the Yasukuni-jinja Shrine, the Gokoku-jinja shrine, the Dazaifu-tenmangu Shrine, the Nikko Toshogu Shrine and the Minatogawa-jinja Shrine which embrace as enshrined deities the subjects (human beings) originally under the emperors unlike Amatsu-kami (heavenly gods) or Kunitsu-kami (god of the land) should be called simply gyoko (emperors' visit) instead of shinpai.
Japanese: 一部には、靖国神社や護国神社、大宰府天満宮、日光東照宮、湊川神社などといった、天津神や国津神などではなくもともと天皇の臣下であった臣民(人間)を祭神とする神社に関しては、親拝ではなく単に行幸と呼ぶべきであるとの意見もある。
English: A judge is called Hanja and his statement is called Hanji.
Japanese: 審判役を判者（はんじゃ）、判定の詞（ことば）を判詞（はんじ）という。
English: This Hanji gradually started to assume literary values and eventually established itself as poetry criticism.
Japanese: この判詞はだんだんと文学的な性格を帯びるようになり、歌論へとつながっていった。
English: Besides Hanja, the uta-awase contest involves Kataudo (a person who submits a poem), and Omoibito (a role to praise and defend his/her own team member's poems).
Japanese: 役割は判者の他に方人（かたうど；歌を提出する者）、念人（おもいびと；自陣の歌を褒め、弁護する役）とがある。
English: Omoibitos in the right and the left sides engage in a kind of debate, on which is based Hanja's judgment.
Japanese: 左右両陣の念人による一種のディベートによって判者の判定を導くものである。
English: The oldest uta-awase recorded in a document is the Zaiminbukyo-ke Uta-awase (Uta-awase held at Minbusho, the Ministry of Civil Affairs, during ARIWARA no Yukihira's service as the administrator) held in 885.
Japanese: 記録にあるものとしては仁和元年（885年）の在民部卿家歌合が最古のものとされる。
English: Other well-known uta-awase contests include Tentoku-dairi Uta-awase in 960, Roppyakuban Uta-awase in 1192 and Sengohyakuban Uta-awase in 1201.
Japanese: 他に天徳(日本)4年（960年）の天徳内裏歌合、建久3年（1192年）の六百番歌合、建仁元年（1201年）の千五百番歌合などが名高い。
English: Uta-awase is basically a 'game,' but in the Heian period, a talent for poetry was an important factor for promotion and it was not just an entertainment as it is today.
Japanese: 基本的に「遊び」であるが、平安期には歌の優劣が出世にもかかわる重大事であったため今日行われるような気軽なものではない。
English: Over generations, its literary feature became stronger and, as mentioned above, 'Hanji' came to establish itself as literary/poetry criticism.
Japanese: また、時代が下るにつれて文学性が高くなり、前述のように「判詞」が文学論・歌論としての位置づけを持つようになった。
English: The competency of Omoibito is assessed based on his/her interpretation skills: how highly he/she evaluates a poem and recognizes its true value.
Japanese: 念人は歌をどれだけ高く評価し、その良さを引き出すことができるか、という読みの力を試される。
English: A challenge for a kataudo, then, is to create a poem that allows such skillful interpretations.
Japanese: また方人はその掘り下げに耐える深みのある歌を作る力を試されることになる。
English: The revival of uta-awase contests is explained by these functions of omoibito and kataudo that were considered to be useful for tanka as it was establishing itself as literature in and after the modern era.
Japanese: これは近代以降の文学としての短歌にとっても有用なことであると考えられるようになったためである。