nntsuzu/KFTT huggingface dataset:
English: Volume 1 of "Uji-shui monogatari" has a folklore of the Old Man with a Wen, and the old man saw various Oni, who are odd-looking, such as a red one, one with an eye or one without a mouth.
Japanese: 『宇治拾遺物語』巻一には、瘤取り爺の説話が所収されているが、爺が目撃した鬼として、赤い者や目が一つの者、口がない者など様々な異形な者がいたとされている。
English: A man who was greedy during his life is supposed to have fallen into the preta world and become a preta.
Japanese: 生前に貪欲であった者は、死後に餓鬼道におち、餓鬼となるとされている。
English: While stories that Oni takes the form of a human and attacks people go around, there are also stories that being full of hatred and jealousy will make a human change into Oni.
Japanese: 人に化けて、人を襲う鬼の話が伝わる一方で、憎しみや嫉妬の念が満ちて人が鬼に変化したとする話もある。
English: As major examples, stories that a woman who changed into Oni out of jealousy are introduced in 'Kanawa' and 'Momijigari (Noh)' in Noh.
Japanese: 代表的な例としては、能の「鉄輪」や「紅葉狩(能)」に、嫉妬心から鬼と化した女性の話が伝わっている。
English: Oe-cho, Kyoto Prefecture, at the foot of the mountain (now Fukuchiyama City), is famous for promoting itself as 'Oni's home.'
Japanese: 麓の京都府大江町(京都府)（現・福知山市）は、「鬼の里」との町おこしで有名。
English: In China, Oni (Guei) indicates a ghost, the spirit of a dead person and Chinese religion (Taoism).
Japanese: 中国で鬼（グウェイ）という場合、死霊、死者の霊魂中国の宗教（道教など）のことを指す。
English: Because in China it is taboo to call upon Oni directly, it is also euphemistically called Good Brothers.
Japanese: 中国では、直接鬼と呼ぶのはタブーであることから、婉曲して好兄弟ともいう。
English: This idea spread throughout Japan so the death of a person became expressed as 'Kiseki ni iru' (Join the ranks of Oni); this image mixed together with the original meaning has remained.
Japanese: また日本にもこの思想が入っており、人が死ぬことを指して「鬼籍に入る」などと言う言い方がある他、元来の意味合いと混交したイメージでも捉えられている。
English: In the Japan Army before the war, a particular general was called 'Oni shogun' and he was proud of it as a military man; but in fact it was to make fun of his thin appearance, which explains this.
Japanese: 戦前の日本軍で、ある将官が「鬼将軍」と渾名され、当人は軍人として誇りにしていたが、実はその痩せた風貌を揶揄したものであったというエピソードがこれを物語る。
English: Regarding the Bunroku Keicho no eki War, it is said that the army led by Yoshihiro SHIMAZU was called 'Oni Shimazu' and was feared by the Ming army, but this 'Oni' is used as an expression of contempt for a worthless or disgusting man instead of implying bravery.
Japanese: 文禄・慶長の役の際、島津義弘の率いる軍勢を明軍は「鬼石曼子」と言って恐れたとの逸話においても「鬼」はその勇猛さよりも、つまらない奴や忌々しい奴という蔑視表現に使われる。
English: From their xenophobia, they call Westerners 'Western Oni,' and for the same reason the Japanese who subsequently advanced are called 'Orient Oni.'
Japanese: 拝外意識により、欧米人を「洋鬼」と呼び、それに遅れて進出した日本人を「東洋鬼」と呼ぶのもこの類である。
English: Once, the Chinese public called Japanese Prime Minister 'Koizumi Ko-oni (Koizumi, Little Demon),' which doesn't mean they were afraid of him but that they were making fun of him.
Japanese: また、かつて中国民衆が日本の総理大臣を「小泉小鬼」と呼ぶことがあったが、日本の総理を恐れるのではなく小馬鹿にする表現であった。
English: The motif of Oni extermination has been seen since old times, and WATANABE no Tsuna is said to have exterminated lots of Oni, including Shuten-Doji.
Japanese: この鬼退治のモチーフは、古くから見られ、渡辺綱は酒呑童子など多くの鬼を退治したとされている。
English: In the early modern period, some fairy tales including "Naita Akaoni (Red Ogre's Tears)" (Hirosuke HAMADA) and "Onita-no-boshi (Onita's Hat)" (Kimiko AMAN) have indicated that there are some Oni, supposedly bad but still with tenderness of heart, besides the bad Oni.
Japanese: 近世になると、『泣いた赤鬼』（浜田廣介）や『おにたのぼうし』（あまんきみこ）など、鬼はただ悪いだけではなく、悪いとされているけれども優しい心を持つ者もいるという童話が見られるようになる。
English: Other than fairy tales, it is limited to fantasy or science fiction as literature, because it is an imaginary creature.
Japanese: 童話の他では、架空の生物であるため、文学作品としてはファンタジーもしくはサイエンス・フィクション的なものに限定される。
English: Go NAGAI has featured Oni for a key player of his works, as a symbol of cruel and illogical violence at times, and as an oppressed heteromorphic being at other times.
Japanese: あるいは非情・非論理的な暴力の象徴として、あるいは虐げられた異形の存在として、永井豪は鬼を作品の中心的存在として取り上げてきた。
English: Also, in the OVA series "New Getter Robo," Oni and Ogre beasts in the shape of huge Oni appear as mysterious enemies.
Japanese: また、ＯＶＡ新ゲッターロボでも謎の敵として、鬼や巨大な鬼の姿をした鬼獣が登場する。
English: Although 'Lum,' an alien girl in the shape of Oni, appears, she is only 'an alien girl in the shape of Oni.'
Japanese: 鬼の姿をした宇宙人の少女「ラム(うる星やつら)」が登場するが、あくまでも「鬼の姿をした宇宙人」である。
English: This may come from fear of the ancient Japanese against foreigners, since they feature 'blond hair and blue eyes.'
Japanese: 「金髪碧眼」が特徴のため、外国人に対する古代日本人の恐怖の念から来ているのであろう。
English: Enemies called Org (which seems to come from "ogre," an English word for Oni) appear.
Japanese: オルグ（鬼の英語名ogreから来ていると思われる）と呼ばれる敵が登場する。
English: They are mainly with concept like Tsukumo-gami Deity, and Shuten, Ura and Rasetsu as bosses (Highness Duke) have famous Oni names, Shuten-Doji, Ura ogre and Rasetsu, respectively.
Japanese: それらは主に付喪神のようなコンセプトであり、また、ボス（ハイネスデューク）であるシュテン、ウラ、ラセツはそれぞれ酒呑童子、温羅、羅刹といった著名的な鬼の名前が使われている。
English: The Imagine (monster), Momotarosu possessed the main character and became a red ogre of "Momotaro" from its image.
Japanese: 主人公に憑依したイマジン（怪人）・モモタロスは、そのイメージにより『桃太郎』の赤鬼の姿となった。
English: Oni appeared on the stage in the "Kokontozai - Oni ga deruka Ja ga deruka Tour (All ages and countries, tour to see ogres or snakes)."
Japanese: 『古今東西〜鬼が出るか蛇が出るかツアー』では舞台に鬼が登場する演出がされた。
English: Because Oni is basically a scary thing and Oni mostly has an angry face, as a means of expressing someone (the third person) who is angry or is in a bad mood, there exists a gesture to put both index fingers over the head resembling the horns of Oni, for the purpose of giving a warning to others (without being noticed by the person in question) so as not to get in trouble with that person.
Japanese: 基本的に鬼は怖いものであり、また鬼の顔も怒った表情である事が多い為、誰か（第三者）が怒っているという事や、機嫌が悪いという事などを示す手段として、両手の人差し指を立てて、鬼の角に見立てて頭の上に掲げるジェスチャーが存在し、話し相手に（当人に気づかれない様に）その人とのトラブルに巻き込まれない様に、注意を促す目的で使用される事が多い。
English: Place kelp in the bottom of a pot, put bite-sized tofu into the water in the pot, and eat it with dipping sauce, removing it from the water once it's sufficiently warm.
Japanese: 鍋に昆布を敷き、水を張った中に一口大に切った豆腐を入れ、温まったところを引き揚げてつけダレで食べる。
English: In any case, tofu, water and kelp are the only ingredients, but they all must be of good quality.
Japanese: なにしろ豆腐、水、昆布だけが材料であるからそれぞれに高品質なものが求められる。
English: Particularly, good water is an absolute necessity, and therefore the ones from Kyoto are renowned.
Japanese: 特に水が良質であることは絶対条件であり、京都のものが名高いのもその所以である。
English: The dipping sauce (a kind of soy sauce) uses a mixture of soy sauce, sake, mirin and stock, or Ponzu soy sauce; for the condiments, green onion, yuzu, grated daikon (grated ｄaikon and red pepper) or dried bonito shavings are often used.
Japanese: つけダレには、醤油、または醤油、酒、みりん、出汁等を合わせたもの、あるいはポン酢醤油などが用いられ、薬味としてネギ、ユズ、大根おろし（紅葉おろし）、削った鰹節などがよく用いられる。
English: It is said that adding a pinch of salt or chopped Daikon makes tofu soft without being pithy.
Japanese: 塩ひとつまみ、あるいは刻んだ大根をいれると豆腐にスが入らず、やわらかく仕上がるという。
English: However, it is said that overly strong ingredients will spoil the traditional, light flavor of this dish.
Japanese: しかしあまり味の濃いものをいれると淡味が身上のこの料理が台無しになってしまうとされる。
English: A character in a novel by Shotaro IKENAMI ate one on a cold day during the rainy season; also, IKENAMI wrote a short story called 'Yudofu in the Rainy Season.'
Japanese: 池波正太郎は小説の中で登場人物に、梅雨時の冷える日に食べさせており、「梅雨の湯豆腐」という短編作品もある。
English: IKENAMI was a gourmet, and he used broiled and sun-dried Ayu as stock, which was extravagant.
Japanese: 食通の池波らしく、あるときは焼き干しの鮎を出汁に使うと言う贅沢なものもあった。
English: For 'Yu-yakko' described as 'superb' in 'A Hundred Delicacies of Tofu,' a cookbook dating from the Edo period, kudzuyu is used instead of water, which maintains the warmth of tofu until it is eaten and gives one the chance to enjoy the pairing of tofu and Kudzuyu.
Japanese: なお、江戸時代の料理本「豆腐百珍」に「絶品」とある「湯やっこ」は、湯豆腐の湯のかわりに葛湯を使い、食するまで冷めにくく、豆腐と葛湯の相性を楽しむもの。
English: There is a famous Japanese poem about Yudofu by Mantaro KUBOTA: 'In eating simmering tofu, one realizes that life is nothing but twilight in the end.'
Japanese: 湯豆腐を詠んだ名句に久保田万太郎の「湯豆腐やいのちのはてのうすあかり」がある。
English: Originally, the name shichimi togarashi was used predominantly in the Kyoto region; in Edo (Tokyo), nanairo togarashi (written as 七種唐辛子 or 七色唐辛子) was the common name.
Japanese: 七味唐辛子というのは上方風の名前であり、江戸では七種唐辛子、七色唐辛子（なないろとうがらし）と呼ばれていた。
English: The name came from Ryogoku Yagenbori (area near Ryogoku in Tokyo) where the seasoning was made, inspired by the Chinese herbal drug during the Edo period, and became a popular local specialty of Edo.
Japanese: この名は、江戸時代に両国薬研堀で漢方薬からヒントを得て作られ江戸名物になったことに由来する。
English: Standard types of shichimi togarashi brands include 'Yagen-bori' in front of the gate of Senso-ji Temple, 'Shichimi-ya' in front of the gate of Kiyomizu-dera Temple, and 'Yawataya Isogoro' in front of the gate of Zenko-ji Temple; there are also flavoring products developed from shichimi togarashi, such as Kanzuri of Joetsu City in Niigata Prefecture.
Japanese: 現在、東京・浅草寺門前「やげん堀」、京都・清水寺門前「七味家」、長野・善光寺門前「八幡屋礒五郎」などのオーソドックスなもののほか、新潟・上越のかんずりなど七味から発展した調味料も存在する。
English: Yagenbori, Shichimiya, and Yawataya Isogoro are listed as the three major shichimi togarashi in Japan.
Japanese: なお、やげん堀・七味家・八幡屋磯五郎の三者は、日本三大七味唐辛子と称されている。
English: The term wagashi is used to differentiate traditional products from European style confectionery which first entered Japan after the Meiji period (1868-1912).
Japanese: 明治時代以降にヨーロッパなどから新しく日本に入ってきた洋菓子に対して使われる言葉。
English: It included togashi (Chinese sweets) introduced by a Japanese envoy to Tang Dynasty China, and nanbangashi (a variety of sweets derived from Portuguese or Spanish recipes) that missionaries bought with them.
Japanese: 遣唐使によって伝来した唐菓子や、宣教師によってもたらされた南蛮菓子も和菓子に含める。
English: Wagashi was developed as a foodstuff to be eaten during the tea ceremony with light green tea or fuller-bodied green tea and, was expected to be appealing to taste as well as visually attractive.
Japanese: 茶道に於ける薄茶（うすちゃ、お薄（おうす）とも）や濃茶（こいちゃ）とともに食べることもあり、味覚は元より美的鑑賞にも堪えることを期待されて発達した食品。
English: The kind of major ingredients are relatively a few, such as sugar, rice, wheat, and red beans, which are used for various wagashi.
Japanese: 砂糖、米、小麦、小豆など、比較的少ない種類の主原料より、多くの種類の和菓子が生み出される。
English: White sugar has been used as an ingredient only since recently as it was not easy to obtain during the Edo period and wasanbon (refined sugar) sugar is said to have been contributed to the development of wagashi with its unique flavor and the right degree of sweetness.
Japanese: 原料に砂糖を用いるようになったのは近世以降であり、特に和三盆は、容易には白砂糖が手に入らない江戸時代、その独特の風味と程よい甘さによって、和菓子の発展に貢献したとされる。
English: Since persimmon was the sweetest extravagance prior to the use of white sugar, it is understandable the subtle flavors of wagashi.
Japanese: 砂糖を用いるようになる以前における、もっとも甘い嗜好品は柿であったことから、和菓子が持つ味覚の繊細さを窺い知ることができる。
English: During the summer season wagashi products are produced using starch, and so on to instill a sense of refreshment; each single ingredient is chosen carefully to express the season.
Japanese: 夏の和菓子であれば、涼を感じさせるために葛粉などを用いて透明感ある作品に仕上げるといった具合に、季節感の表現一つにも材料を吟味する。
English: Amongst wagashi, there is a sub-category called Manufactured Confectionary where the product is particularly exquisite and this product is made of edible ingredients used in making wagashi but, express an array of traditional Japanese themes related to the beauty of nature.
Japanese: 特に精巧に作られる工芸菓子と呼ばれる分野もあり、食用可能な和菓子の材料で花鳥風月の世界を表現する。
English: If the moisture content of the wagashi is less than 20 %, it is called higashi (干菓子 or 乾菓子, dried or desiccated wagashi) and, ones above 40 % (yokan (adzuki-bean jelly) is over 30 %) is nama-gashi (fresh wagashi), ones from 20 % to 40 % is hannama-gashi (soft, semi-baked wagashi).
Japanese: 水分量20%以下の和菓子を干菓子（ひがし）または乾菓子（ひがし）、40%以上の和菓子（羊羹は30％以上）を生菓子、その中間を半生菓子という。
English: From the time of its foundation until the time Emperor Meiji's Tokyo Gyoko (moving to Tokyo) (March 1869), they served confectionaries called Oasamono (sticky rice cake for breakfast) to dairi (Imperial Palace).
Japanese: 創業時から明治天皇の東京行幸（1869年3月）まで、内裏に御朝物と称する菓子を毎朝献上してきた。
English: Oharameya (Kyoto): Founded in 1897 in Kobe and, currently based in Kyoto.
Japanese: 大原女屋（京都）　1897年（明治30年）に神戸で創業し、現在京都に本拠を置く。
English: Kyoto style wagashi is delivered to the Imperial Court, nobles, temples, shrines, and tea houses, and are categorized as 'Jogashi' (confectionaries in high-quality) ordered for particular celebrations or 'oman' (abbreviation of manju), 'dango' (dumpling), and 'mochi-gashi' (rice cake sweets) for every day consumption.
Japanese: 京都の和菓子は、宮中や公家、寺社、茶家におさめたり、特別なお祝いのためにあつらえる「上菓子」、ふだんに食べる｢おまん（饅頭の略）｣や｢だんご｣｢餅菓子｣にわけられる。
English: Confectioners who prepared the former are called 'kashisho' (confectionary craftsmen) or 'onkashi-tsukasa' (confectionary master), and so on, while ones who prepare the latter 'omanya-san' (manju manufacturers) or 'omochiya-san' (rice case manufacturers).
Japanese: 前者をつくるものを菓子匠、御菓子司などと称し、後者をつくるものを｢おまんやさん｣｢おもちやさん｣と呼んだ。
English: To this day, there are still shops signed as '... mochi' (... rice cake) that also offer udon (wheat noodles), sushi, ohagi (rice ball coated with sweetened red beans, soybean flour or sesame).
Japanese: 「○△餅」という店でも、饂飩（うどん）・寿司・おはぎがだされるところが現在もある。
English: Jogashi has been finely developed as osonae-gashi (wagashi for offerings) and confectionaries for the tea ceremony, and also various kinds of confectionaries for everyday consumption have been made since people have many types of wagashi which is suited for every annual event.
Japanese: 上菓子は、お供え菓子や、茶道の菓子として洗練した発展をとげ、ふだんの菓子も年中行事ごとに様々なものが食べられた経緯から多彩に展開した。
English: Jogashi is made to look beautiful by utilizing the following raw and intermediate materials and methods.
Japanese: 上菓子は以下のような素材、中間素材、製法をもちい、美的につくりあげる。
English: White bean paste (white kidney bean or white azuki bean paste), and weak wheat flour are mixed and steamed to which sugar water is added.
Japanese: 白こし餡（手亡豆等の隠元豆、あるいは白小豆の餡）と薄力粉をまぜて蒸したものに砂糖水をくわえねりあげたもの。
English: It has developed into variously including 'Mikaiko' (literally, red ume plum to be flowered) formed plum buds and 'Tatsuta-gawa River' made into autumn leaves, and filling of kuzu-gashi (Japanese sweets made from arrowroot).
Japanese: 梅の蕾をかたどった｢未開紅｣、紅葉にしたてた｢竜田川｣をはじめ、くず菓子の餡など多彩に展開する。
English: Followings are colored variously, pureed into mince, and decorated on the core of An (bean jam) and others to express the seasons; Joyo-nerikiri which steamed and strained yamaimo (Japanese yam) is simmered with sugar and cooked, kinton-an or ama-an which is white sweet bean paste jellied by kanten (Japan agar), and nerikiri which white sweet bean paste is mixed with gyuhi (Turkish delight).
Japanese: 蒸した山芋をうらごしして砂糖と炊いたもの（薯蕷煉り切り）や、白餡を寒天で固めたもの（きんとん餡、天餡）、白餡を求肥でつないだもの（煉り切り）を、色々な色にそめ、うらごし器でそぼろ状にし、餡などの芯にうえつけて季節を表現する。
English: Authentic arrowroot flour added water is strained, added sugar and heated to gelatinize.
Japanese: 本くず粉に水を加えたものを漉して、砂糖を加え加熱しアルファ化させる。
English: The skin of Joyo manju (steamed yeast bun with filling) such as 'Oribe Manju' is made of grated yamaimo with sugar and joyo-ko (fine grade wheat flour).
Japanese: 「織部まんじゅう」など上用饅頭の皮は、山芋をすりおろして砂糖と上用粉（細目の米粉）をくわえたもの。
English: Also, grated yamaimo yam, sugar, water, and karukan powder (rough-grained rice flour) are mixed together and once steamed are known as karukan, a type of steamed cake.
Japanese: また、すりおろした山芋に、砂糖、水、軽羹粉（粗目の米粉）を加え、蒸しあげたのがカルカン（軽羹）。
English: Prepared as an intermediate ingredient, there are some processes to be cooked, steamed, mixed and kneaded, and skipping even only one of the processes may result in a poorer tasting confectionary.
Japanese: 中間素材の段階までに炊く、蒸す、まぜる、練るなどの作業があり、そのひとつでもゆるがせにするとおいしい菓子はできない。
English: Also the techniques of bringing out the flavor is required by selecting ingredient carefully, cooking properly suited for each ingredient such as skimming the scum.
Japanese: また材料も厳選されたものを素材に応じてあくぬきなどをしながら、味をひきだす技術が要求される。
English: Furthermore, at the end of the process, to capture the sense of the season, the confectionary must resonate with the place where it is to be consumed.
Japanese: そして最後に季節感や、菓子が食べられる場のコンセプトを表現しなければならない。
English: However, the technique and sense of manufacture depend on each confectioner and shop, and the sensitive differences show their originality.
Japanese: ただし、その製法および感性は菓子店、職人によって千差万別であり、微妙な違いがそれぞれの個性になっている。
English: Bean paste ('an' or 'anko') is an ingredient in manju (buns filled with bean paste) and usually indicates azuki beans or other ingredients boiled with sweeteners or ingredients gelatinized with starch.
Japanese: 餡（あん）あるい餡子（あんこ）とは、饅頭などの中に入れる具のことで、アズキをはじめとする材料を甘く煮た具や、でん粉を糊化した素材を指すことが多い。
English: Although 'an' usually refers to azuki bean paste made from boiled azuki beans, pastes made using other types of boiled beans are now also called 'an'.
Japanese: 主にアズキを煮詰めた豆沙餡（小豆餡）を指すことが多く、後に他の豆などを煮た物も餡と呼ばれるようになった。
English: Bean paste was commonly flavored with salt in the past, but as the use of sugar became more widespread among people in modern times, sugared bean paste became the norm.
Japanese: 餡の味付けは、古くは塩で味付けした塩餡が一般的であったが、近世以降砂糖の庶民への普及とともに砂糖餡が一般化した。
English: Furthermore, the paste on top of rice cakes also came to be called 'an', as is the liquid starch made from water added to starch and heated to form gelatin, which is used in food dressings like 'ankake'.
Japanese: さらに、餅の上にかけるものも餡というようになり、「あんかけ」などに使う、でん粉に水分を加えて加熱し、糊化したものも葛餡など、餡という言葉で呼ぶようになった。
English: Conversely, although Western ingredients such as jams, cream (food), chocolate or peanut butter are wrapped inside cakes like 'an', these are not called 'an' but are considered something else.
Japanese: 逆に、餡と同じく、菓子の中に包み込まれる具であっても、ジャム、クリーム(食品)、チョコレート、ピーナッツバターなど、西洋風のものは餡とは呼ばれず、別のものと捉えられている。
English: In Chinese cooking 'an' refers to ingredients wrapped in a cake made of flour, but the practice of using boiled azuki beans in common cakes in place of other ingredients is thought to have spread from Buddhist temples, which forbade the eating of meat.
Japanese: 中華料理では小麦粉などで作った皮の中身として包みこまれる具を指すが、一般的な菓子で使われているものについては、仏教寺院などで肉食禁があるため、アズキを煮たものを他の具の代用にし、それが広まったからとされている。
English: In China the type of 'an' used in cooking is called 'qiàn' and is a separate concept.
Japanese: 中国において、料理にかける餡は「芡qiàn」といい、別の概念である。
English: This is the most common type of bean paste used in manju (cakes with bean paste), which are distinguished by the state of the skin of beans or whether there is a skin or not.
Japanese: -饅頭などに入れられる最も一般的な餡であり、アズキの皮の状態および有無により種類が分かれる。
English: The name originates from the chain of thought where azuki beans look like the dapples on a deer, and deer evoke Japanese maple leaves which evoke the famous Mt. Ogura (Kyoto).
Japanese: 小豆の粒が、鹿の斑紋に似ていることから、鹿といえばモミジ、モミジと言えば紅葉で有名な小倉山（京都）との連想から。
English: This 'an' has be so named because the color is different when compared with bean paste made using azuki beans.
Japanese: -小豆を用いた餡と比較して小豆色ではないため、この名称が付けられている。
English: It is different from the other types of bean paste because it is not an ingredient but is used to bind foods such as mitarashi dumplings.
Japanese: 他の餡とは異なり具としてではなく、食材に絡ませて使用する（みたらし団子など）。
English: Tsukemono is preserved food that vegetables (fish or meat, sometimes) are pickled together with pickling ingredients having high osmotic pressure, having an effect to decrease hydrogen-ion exponent or having an effect to shut off from the air such as salt, vinegar, rice-bran paste, soy sauce, sake lees or fat and oil, to improve preservation quality as well as to improve taste and flavor by maturing.
Japanese: 漬物（つけもの）とは、野菜（場合によっては魚や動物）などを食塩、酢、糠味噌、醤油、酒粕、油脂など高い浸透圧を生じたり水素イオン指数を下げる効果を持つ、あるいは空気と遮断する効果を持つ漬け込み材料とともに漬け込み、保存性を高めるとともに熟成させ、風味を良くした保存食品。
English: Tsukemono with fermentation is fermented by the lactic bacterium naturally attached to the ingredients and the sugars included in the ingredients, which enhance the quality of preservation, taste and flavor; moreover, sugars as ground substances for fermentation can be increased by adding rice malt, and the oxygen reaction needed to improve taste and flavor can be induced by the enzyme contained in rice malt.
Japanese: 発酵を伴うタイプの漬物は、材料に自然に付着している乳酸菌と材料に含まれる糖類によって発酵し、保存性と風味の向上が起こるが、麹などを添加して発酵の基質となる糖類を増やしたり、そこに含まれる酵素によって風味を向上させる酵素反応を誘導することもある。
English: Many others, however, don't use fermentation in their respective processes, such as Asazuke, Senmaizuke, Matsumaezuke and Satozuke, so it is incorrect to classify tsukemono simply as a fermented food.
Japanese: 一方、実際には浅漬け、千枚漬け、松前漬け、砂糖漬け等、その製造に発酵をともなわないものも多くあり、漬物すなわち発酵食品と分類することは誤りである。
English: Most Japanese tsukemono use controlled fermentation via lactic bacterium so as not to be too sour, but some of them--including Shibazuke and Suguki--have a strong, sour taste.
Japanese: 日本の漬物の場合、乳酸菌による発酵は酸味が著しく強くならない程度に抑制されているものが多いが、中には柴漬けやすぐきのように強い酸味を持つものもある。
English: With sufficient lactic fermentation, the technique of tsukemono is efficient not only for vegetables but also for the preservation of animal matter, which is classified together with nare-zushi.
Japanese: 漬物の技術は、乳酸菌発酵を十分に行うと野菜のみならず、動物質の保存にも有効となり、こうしたものはなれずしに分類される。
English: The word 'sushi' in "Funa-zushi" originally meant such preserved food using grain (including cooked rice) as the carbohydrate (i.e., the fermentation substance), but the type to put fish on vinegared rice has emerged only recently as "instant sushi."
Japanese: 鮒寿司などの名前の「寿司」は、本来は発酵基質の糖質として炊き上げた米などの穀物を使用するこうした保存食を意味する言葉で、酢飯に魚を乗せる型のものはごく最近になって即席の寿司として誕生した新しいものである。
English: Nukazuke such as Takuwan-zuke or Nukamiso-doko is seen as an extension of the technique for making use of grain of nare-zushi as a substance of lactic fermentation; 'Heshiko' in Hokuriku and 'Kasu Nishin' in Hokkaido are seen as being in between.
Japanese: 沢庵漬けのような糠漬けや、糠味噌床も、なれ寿司の穀物を乳酸発酵の基質として利用する技術の延長線上にあり、北陸の「へしこ」や北海道の「糠鰊」などにその中間型を見ることができる。
English: Ama-gun, Aichi PrefectureKayazu-jinja Shrine, which enshrines Kayanohime as the only goddess of tsukemono in Japan, is located in Jimokuji-cho (Aichi Prefecture).
Japanese: 愛知県海部郡(愛知県)甚目寺町には、日本に唯一漬物の神様としてカヤノヒメを祭った萱津神社がある。
English: Tsukemono traders across the country visit the shrine on the day of the 'Konomono Festival,' which is held on August 21 each year.
Japanese: 毎年8月21日に催される「香の物祭」には全国の漬物業者がお参りする。
English: Satozuke can be classified as a type of tsukemono due to its preservative qualities, but it can also be classified as a confectionery or a confectionery ingredient (not tsukemono) due to the method by which it is made and its uses.
Japanese: なお、砂糖漬けについては、保存性から漬物と分類する場合もあれば、製造法や用途などから漬物ではなく菓子もしくは菓子材料と分類する場合もある。
English: Aburazuke, as typified by tuna and anchovy, can also be classified as tsukemono in a broad sense.
Japanese: また、マグロやアンチョビに代表されるような油漬も広義の漬物とされることがある。
English: A kamado (cooking furnace) is an apparatus for cooking that encloses a fire when heating grain or foodstuffs.
Japanese: 竈（かまど）は、穀物や食料品などを加熱する際に火を囲うための調理設備。
English: In ancient times, when cooking, people put a pan or a pot over an open flame without any enclosure.
Japanese: 調理などで煮炊きをする場合、古くは囲いの無い直火に鍋などを加熱する方式によって食品の加熱調理が行われていた。
English: However, as that was inefficient because of heat lost due to thermal radiation, smoke given off, and fire sputtering in the wind, and so on, kamado made from mud, stone or cement were invented.
Japanese: が、周辺に熱が熱放射などの形で逃げる他、煙が漂う・火が風で揺らぐなど効率が悪いため、土、石、セメントで作られる竈が発明された。
English: It uses direct biomass fuel such as trees (firewood) or processed biomass fuel like charcoal as solid fuel.
Japanese: これらでは木（薪）といった直接的なバイオマス燃料や、炭などのバイオマス加工燃料が固形の燃料として用いられる。
English: Due to the development of the kamado, cooks did not have to be exposed to direct thermal radiation of an open flame and they could cook at a higher temperature, which shortened the time for preparing food, making various cooking methods available.
Japanese: この竈の発達により、調理者は裸火による直接的な放射熱に晒されなくてすみ、より高温の炎で調理することが出来るため調理時間の短縮にも繋がり、また調理方法も様々なバリエーションを生むようになった。
English: It is not an exaggeration to say that the original forms of almost all cooking methods today derive from the kamado.
Japanese: 今日ある調理方法のほとんどは、この竈によってその原型が確立されたといっても過言ではない。
English: It also produced the centralization and specialization of cooking, and people gathered together around the kamado.
Japanese: 調理の一極化や専門化を生んだとも言え、竈を中心に人が集中するようになった。
English: While previous cooking hearths could not provide food for a large number of people due to the time and effort required, kamado could supply a lot of people with meals by using high temperature and continuous and concentrated cooking, and this caused the centralization of the population caused by this, and can be seen to have promoted civilization.
Japanese: 従来の炉が調理に手間が掛かっていたために食が賄える人の数はそれほど多くなかったのに対し、竈では高温での連続集中調理で多くの人の食事が賄え、これにより人口の集中が発生、そこに文明が育まれたとみなすことも出来よう。