nntsuzu/KFTT huggingface dataset:
English: Neomysis intermedia (mysidopsis bahia, Crustacea) and Euphausia pacifica (Euphausiacea) are sometimes made into Shiokara, but their Shiokara is not as common as that of Actes japonicus.
Japanese: イサザアミ（アミ(甲殻類)目）やツノナシオキアミ（オキアミ目）などの塩辛も存在するが、アキアミほど流通していない。
English: Salted mysid shrimp in Hong Kong, called "hajon," is used for seasoning sautéed vegetables and soups.
Japanese: 香港のものは「蝦醤」（ハージョン）といい、野菜の炒め物やスープの調味に使われる。
English: In South Korea, it is called seujo and used to facilitate fermentation and enhance the flavor of amino acid in pickling kimchi.
Japanese: 韓国ではセウジョッ（）といい、キムチを漬ける際に、発酵を促進し、アミノ酸のうま味を加える目的で使われる。
English: In the Philippines, it is called "bagoong" and used for seasoning food.
Japanese: フィリピンではバゴーン（bagoong）といい、料理の調味に使われる。
English: In particular, it is said to be indispensable for seasoning karekare, a dish of oxtail and vegetables stewed in peanut sauce.
Japanese: 特にカレカレ（karekare、牛テールと野菜をピーナッツソースで煮込んだ料理）の調味には欠かせないとされる。
English: In many izakaya bars, salted mysid shrimp is served as sakana (appetizers taken with alcoholic drinks), eaten as it is or with grated daikon radish.
Japanese: 居酒屋などではそのまま、あるいは大根おろしなどと合わせ肴として出す店が多い。
English: It is sometimes added to one-pot dishes as a hidden flavor because the protein contained in it is broken down into amid acids and makes the dishes tastier.
Japanese: 蛋白質が分解されてアミノ酸を生じ、旨みを含むことから、鍋料理などの隠し味として加える例もある。
English: Tendon, as it's commonly called today, is an abbreviation for "Tenpura Donburi."
Japanese: 天ぷら丼（てんぷらどんぶり、てんぷらどん）が略された物であるが、現在は天丼と言う名称が一般的になっている。
English: The most common way of making Tendon is to top a bowl of rice with a variety of tenpura and pour salty-sweet sauce over it; however, there are other methods, including flavoring the tenpura instead of pouring sauce on it or just sprinkling a bit of salt over the tenpura.
Japanese: 最も一般的な調理法は丼飯に数種類の天ぷらを載せて甘辛い丼汁（タレ）をかけた物であるが、タレをかけずに天ぷらを軽く煮付けてのせるものや、塩をかけるものもある。
English: The sauce is made by mixing soup stock, soy sauce, sugar and mirin, which is a sweet rice wine used for cooking.
Japanese: タレには主に、出汁・醤油・みりん・砂糖などをあわせたものが使われる。
English: It is said that Tendon was first served at a restaurant called Sansada (Asakusa, Taito Ward, Tokyo; founded in 1838), where a bowl of rice was topped with deep-fried diced shrimp, whitefish and vegetables with sauce poured over it.
Japanese: なお、天丼は三定（創業天保8年：東京都台東区浅草）が嚆矢（現在は海老・白身・掻き揚げの天婦羅を丼飯の上に載せ丼汁をかけた天丼）と言われている。
English: There is very little restriction on the type of food that can be deep-fried as tenpura, including seafood such as shrimp, squid, sea eel and sand borer, which are accompanied by vegetables such as small, deep-fried sweet peppers, pumpkin and sweet potatoes.
Japanese: 天ぷらの具は材料に制限が少ないため、その種類は非常に多いが、エビ・イカ・マアナゴ・キス(魚)などの魚介類の天ぷら数種にシシトウ・カボチャ・サツマイモなどの野菜天を数種添える事が多い。
English: Tendon is sometimes distinguished by the main ingredient; ebi-tendon is topped with shrimp, and anago-tendon is topped with sea eel.
Japanese: 主となる天ぷらの種類によって「海老天丼」「穴子天丼」等と呼ぶ事もある。
English: A bowl of rice topped with tenpura flavored with salty-sweet sauce and beaten egg poured over it.
Japanese: 天ぷらを親子丼やカツ丼などのように、甘辛いタレで煮て卵でとじたもの。
English: In standup comedy acts, when the same thing is repeated twice or more for comic effect, it's called "Tendon."
Japanese: コントなどにおいて同じことを２度またはそれ以上繰り返すことで滑稽な効果をもたらすことを天丼と言う。
English: Treatises on Artistic Accomplishments were written records spanning the Heian period (794-1185) through to around the Edo period (1603-1868) relating to the pursuit of: Japanese traditional Waka poetry, Noh drama, flower arrangement (kado), tea ceremony (sado), incense ceremony (kodo), martial arts etc.
Japanese: 芸道論（げいどうろん）とは、平安時代から江戸時代あたりまでの和歌、能、華道、茶道、香道、武術などの道を究めるために書かれたものである。
English: The treatises were compiled for posterity by masters of their respective arts as study tools for the benefit of successors, instructors and students.
Japanese: その道の達人が後継者や師弟、門人の修行のよすがとして書き残したもの。
English: However, treatises in general were originally vehicles for expressing opinion and positions.
Japanese: ただし芸道論とは本来、芸道全般について意見やことわりを述べたものである。
English: (Fushikaden is a discussion on Noh, Cha no hon is a discussion on the tea ceremony however, neither is a treatise as such. For example, on occasions when people have thought about introducing Fushikaden in foreign languages, it has been felt that giving the book a title of 'Treatise on Noh drama' would be unnatural and, not appropriate for it to be called a treatise on the arts.)
Japanese: （風姿花伝は能楽論であり茶の本は茶道論であるが、共に芸道論ではない。仮に風姿花伝を外国語訳で紹介することを考えた場合、題名を能楽論とすることは不自然ではないが芸道論とするのは適切ではない。)
English: "Kanten" (agar, or agar agar) is made from frozen and dried mucilage of red algae such as tengusa (agar weed) and ogonori (Chinese moss).
Japanese: 寒天（かんてん）は、テングサ（天草）、オゴノリなどの紅藻類の粘液質を凍結・乾燥したものである。
English: Kanten, as sold at markets, is produced through repeated freezing and drying in a naturally cold climate during the winter.
Japanese: 一般に売られている寒天は、冬の寒冷地で自然凍結と天日乾燥を繰り返して作られている。
English: It's similar to the gelatin of bovine and swine origin as an ingredient in edible gel (jelly), but chemically it's a different substance.
Japanese: 食用のゲル（ゼリー）の材料という点では、ウシやブタから作られるゼラチンに似ているが、化学的には異なる物質である。
English: In 1685, during the Edo period (in the reign of Shogun Ietsuna TOKUGAWA), Tarozaemon MINO, a lord of the Japanese-style inn "Minoya," located in what is now Fushimi Ward, Kyoto Prefecture, found that the tokoroten (gelidium jelly), which he had once thrown outside of his house, had become a dried foodstuff after having frozen and melted repeatedly for several nights and days.
Japanese: 江戸時代（徳川家綱の時代）1685年に現在の京都府伏見区において、旅館『美濃屋』の主人・美濃太郎左衛門が戸外に捨てたところてんが凍結し、日中は融け、日を経た乾物を発見した。
English: He tried to reuse this dried foodstuff and succeeded in making new tokoroten jelly with less of the seaweed odor.
Japanese: これでトコロテンをつくったところ、前よりも美しく海藻臭さが無いものができた。
English: He asked INGEN Ryuki Zenji (Ryuki INGEN, a master of Zen Buddhism), the founder of Manpuku-ji Temple, to taste the new tokoroten jelly, and the latter then encouraged Tarozaemon to put it to practical use as an ingredient in vegetarian dishes.
Japanese: 萬福寺を開創した隠元隆き禅師に試食してもらったところ、精進料理の食材として活用できると奨励された。
English: Further, during the Tenpo era Kumezaemon KOBAYASHI, a peddler from Shinano Province, promoted the manufacture of kanten as a second job among farmers in the Suwa area, and established it as kaku-kanten (agar in the shape of a rectangular bar).
Japanese: さらに、天保年間に信濃国の行商人・小林粂左衛門が諏訪地域の農家の副業として寒天作りを広め、角寒天として定着した。
English: In 1881, Robert Koch developed the technology of culturing eubacterium using agar medium, and since then the demand for kanten has increased throughout the world.
Japanese: 1881年、ロベルト・コッホが寒天培地による真正細菌培養法を開発技術開発したため、寒天の国際的需要が増えた。
English: This made kanten one of the major export items before World War II, but, during the war period the exportation of kanten from Japan was banned for strategic reasons.
Japanese: このため、第二次世界大戦前は寒天が日本の重要な貿易品であったが、第二次世界大戦中は戦略的意味合いから輸出を禁止した。
English: The countries that would otherwise have imported kanten from Japan could no longer do so; consequently, they were forced to try producing kanten and eventually developed industrial methods of producing kanten without relying on natural conditions.
Japanese: 寒天の供給を絶たれた諸外国は自力による寒天製造を試み、自然に頼らない工業的な寒天製造法を開発した。
English: Also in Japan, research in the production of powdered kanten started in 1946, and by 1970 the number of its producing companies had reached 35.
Japanese: 1946年になると日本でも研究が始まり、1970年頃には製造会社が35社にまで達した。
English: Today, most of the kanten sold in markets is a product that's bleached following the removal of any color and typical flavor of seaweed; this is done by dissolving the starchy substance with sulphuric acid, hydrochloric acid and so on.
Japanese: 現在一般的に売られているものは、硫酸や塩酸などで澱粉を溶解し、色や独特の風味を取り除いて漂白されたものがほとんどである。
English: Outside Japan, good-quality kanten is produced in Morocco, Portugal, Spain, Chile and Argentina.
Japanese: 諸外国ではモロッコ、ポルトガル、スペイン、チリやアルゼンチンで良質の寒天が製造されている。
English: Spread out tengusa seaweed over a sandy beach, spray fresh water onto it from time to time, and expose it to sunlight for ten or so days, until it becomes a pale yellow.
Japanese: テングサは、砂浜にひろげ、ときおり淡水を注いで十数日間陽光を浴びせた薄黄色のさらしテングサを用いる。
English: This is because tengusa seaweed is expensive and because pure tengusa consolidates too hard.
Japanese: これはテングサが高価であり、またテングサのみでは固すぎるためである。
English: Boil the raw seaweed for about three hours in water containing a small amount of sulfuric acid and acetic acid to elute the mucilage of the seaweed.
Japanese: 沸湯に原料海藻を投入し、粘質分を溶出させるために硫酸または酢酸少量を加え、約3時間煮沸する。
English: A solution of approximately 4 kl of water and 30 g of sulfuric acid (diluted with water) is usually used for 12 kg of raw seaweed.
Japanese: 通常は原料海藻12kg当たり水約4kl、硫酸30g（水で希釈）を用いる。
English: Again, boil the marc of the squeezed seaweed to obtain the secondary liquid, and mix the liquid with freshly boiled liquid or use it to boil new, raw seaweed.
Japanese: 絞り滓は2番煮をおこない、1番煮汁に混ぜ、あるいは新原料海藻の1番煮に用いる。
English: The freezing field is surrounded by shelter hedges about 1.8 m high, where stakes about 50 cm long are piled on the east and west ends to support crossbars on which straw mats with tokoroten jelly are laid to freeze in the cold night air.
Japanese: 凍結場は、周囲に高さ1間ほどの防風垣を立てめぐらせ、東西に杭（高さ50cmくらい）を打ち、横木を渡し、その上にトコロテンを並べた蓆を置き、寒い夜に凍結させる。
English: If it's cold enough to freeze the kanten so quickly in just one night, the agar polymers will become separated from the ice, resulting in poor shape and quality.
Japanese: 酷寒のために1晩で急激な凍結が起こると、寒天質と氷とは別に分かれてしまい形質不良となる。
English: Most kanten consists of dietary fiber (a mixture of polysaccharides such as agarose and agaropectin), which can't be dissolved by human digestive enzymes.
Japanese: ほとんどは食物繊維（アガロースやアガロペクチンなどの多糖類）からできており、ヒトの消化酵素のみでは分解されない。
English: According to recent research, however, some constituents of kanten may be dissolved by gastric acid into agaro-oligosaccharide, which is absorbed into the human body to produce certain physiological actions.
Japanese: ただし、いくらかは、胃酸により分解しアガロオリゴ糖となり吸収され、生理的な作用をもつことが近年研究されている。
English: Accordingly, the process of coagulation can't be blocked by the protease (proteolytic enzyme) contained in such fruits as pineapple and kiwi.
Japanese: このため、パイナップルやキウイフルーツなどの果物に含まれるプロテアーゼ（タンパク質分解酵素）によって凝固が阻害されることがない。
English: In addition to being used as an ingredient in cakes, it has attracted attention as a diet food because it has very few calories and deters the intestinum from absorbing oil and sugar.
Japanese: 菓子の材料に用いられる他、ほとんどカロリーがないこと、腸において油や糖分の吸収をさまたげることから、ダイエット食品としても注目されている。
English: It has also drawn attention as a healthy food because of the above-mentioned agaro-oligosaccharide.
Japanese: また、前述のアガロオリゴ糖に着目した健康食品としても注目されている。
English: Moreover, a solid processed food, called gyunyu-kan (a sweet milk jelly) is made by adding funmatsu-kanten (powdered agar) into milk and allowing it to solidify.
Japanese: そのほか、牛乳に粉末寒天を添加し、固形にした加工食品（食品）は牛乳寒あるいは牛乳羹と呼ばれる。
English: Any medium solidified by kanten is called "agar medium," and this term has become a synonym for all culture media.
Japanese: 寒天で固めた培地は寒天培地と呼ばれ、ほとんど培地の代名詞のような存在である。
English: Especially, high-purity kanten is used for the cataphoresis of nucleic acid (cataphoresis of agarose gel).
Japanese: また特に純度の高いものは核酸の電気泳動（アガロースゲル電気泳動）にも使用される。
English: A tooth that has been damaged by dental caries will not recover its form, except in very rare cases.
Japanese: う蝕により失われた歯形態は、ごく一部の例外を除き再生することはない。
English: In order to mend the crown of a tooth (corona dentis), the tooth is cut into a shape that allows a dentist to easily fabricate a cover (prosthetic appliance) to fit it.
Japanese: 歯冠を修復する場合、歯科医師がI（補綴物）を作りやすい形に切削する。
English: Since this prosthetic, which is mostly made of metal, can't be fabricated inside the patient's mouth due to its melting point, it becomes necessary to prepare a plaster figure that precisely duplicates the patient's tooth alignment.
Japanese: 補綴物は主に金属製で融点の都合上、患者の口内で製作できないため、歯並びを精密に再現した石膏模型が必要になる。
English: The plaster figure is fashioned by pouring dental plaster into a duplicate made of such materials (impression materials) and thereby provide elasticity sufficient to recreate the details of the patient's tooth alignment.
Japanese: 石膏模型は、弾力性があり細部が再現できるなどの要件を満たす材料（印象材）で歯並びを再現した物に歯科用の石膏を流し込んでつくる。
English: The agar material offers the excellent elasticity needed to reproduce details, but it's inferior in dimensional stability so that it swells by absorbing moisture and contracts due to evaporation when exposed to the air for a prolonged period of time.
Japanese: 寒天印象材は弾力性があり細部再現性は良好であるが、寸法安定性が悪く水分を吸収すれば膨張し大気中に長時間放置すれば寒天内の水分が蒸発し収縮してしまう。
English: The 'sencha' in the narrow sense means the tea made from finely processed burgeons of tea plants grown without covers to shutter the sunlight.
Japanese: 狭義の「煎茶」とは日光を遮らずに栽培し、新芽を使い繊細に加工したものである。
English: It differs from gyokuro (refined green tea) and kabusecha (covered tea), which are both made from the leaves of tea plants grown under covers to shutter the sunlight, as well as from bancha (coarse green tea), which is made from large-size leaves and stems.
Japanese: 玉露やかぶせ茶は栽培方法で日光を遮る点、また番茶は大きな葉や茎を使用する点において狭義の煎茶と異なる。
English: The 'sencha' in the broad sense means 'senji-cha' (tea for decoction) from which the tea is extracted by boiling it in hot water (decoction), in contrast to maccha (powdered green tea, also called tencha), which is made by powdering dried tea leaves without kneading.
Japanese: 広義の「煎茶」とは、茶葉を揉まずに乾燥して粉末にした抹茶（てん茶）に対して、茶葉を湯に浸して（煮出して）成分を抽出する「煎じ茶」のことをいう。
English: As sencha is a kind of green tea, i.e., non-fermented tea, its manufacturing method is uncommon in the world in the sense that steaming is used to deactivate the enzyme in the tea leaves.
Japanese: 煎茶（せんちゃ）とは緑茶すなわち不発酵茶の一種であるが、蒸熱により茶葉の酵素を失活させて製造する（蒸す）という点で世界的にも珍しい茶である。
English: Initially, the term 'sencha' literally meant 'tea for decoction,' with which the tea was prepared through the extraction of ingredients by decocting tea leaves in hot water, so that preparation for drinking tea wasn't as easy as today's method of using a kyusu (a small teapot).
Japanese: 当初の「煎茶」は文字通り「煎じる茶」の意味で、茶葉を湯で煮出すことによって成分を抽出するため今日のように急須で手軽に淹れられるものではなかった。
English: In Japan, after the medieval period, there were two methods to drink tea -- 'senji-cha' and 'hiki-cha' -- the latter consisting of stone-ground tea leaves.
Japanese: 中世以降の日本における茶の服用方法には「煎じ茶」と茶葉を臼ですりつぶした「挽茶」があった。
English: At first, the plucked tea leaves were either steamed or boiled to stop the function of oxidase, and were then dried on 'hoiro' (a tool to dry tea leaves) and under sunlight.
Japanese: 当初は摘んだ茶葉を蒸すか湯がくかして酸化酵素の働きを止め日光と「ほいろ」により乾燥させるものだった。
English: Unlike the old senji-cha, today's sencha (prepared by placing tea leaves in a kyusu, which is therefore also called 'dashicha') whose manufacturing method has increasingly become prevalent along with the popularity of sencha, has become dominant among various Japanese teas.
Japanese: 現在の煎茶（それまでの煎じ茶とちがい、急須で出せる茶は「だし茶」であるともいわれる）の製法は煎茶の流行とともに普及し、現在の日本茶の主流となっている。
English: Since the Meiji period, the hand-kneading process has been replaced by newly devised, highly efficient methods of machinery manufacturing, and now sencha is manufactured through the six processes of steaming, coarse kneading, crumpling, secondary kneading, precise kneading and drying.
Japanese: 明治時代以降、手揉みにかわる能率的な機械製法が考案され、現在では蒸熱、粗揉、揉捻、中揉、精揉、乾燥の6工程で製造されている。
English: Quality-wise, thin needle-shaped tea leaves and those that retain the fresh scent of first-picked burgeons are considered good.
Japanese: 品質としては形状が細く針状のものを良とし、香気は特に一番茶新芽の新鮮な香りを保持したものが良い。
English: Thus the characteristics of quality are emphasized, so that close attention is paid to a brief steaming with subsequent drying at low temperature in the manufacturing process.
Japanese: このような品質上の特性を重視することから、その製造工程においては茶葉の短時間の蒸熱とそれに続く低温乾燥というきめ細かな注意が払われている。
English: However, their tea plants are grown in the open air from the start to the end, as opposed to those of gyokuro, which are shut out from the sunlight by kanreisha (butter muslin or cheesecloth) or other coverings attached to 'tana' (racks or pergola) before harvesting.
Japanese: しかし、収穫前に「棚」に寒冷紗などの覆いをかけて日光を遮る玉露とは異なり、終始露天で栽培される。
English: The total production of tencha in Japan was 1,650 tons in the fiscal year 2006, in which 789 tons (the largest amount on a prefectural basis) was produced in Kyoto Prefecture, followed by 473 tons in Aichi Prefecture and 183 tons in Shizuoka Prefecture.
Japanese: 2006年度の全国総生産量は1650tで、都道府県別では京都府が789tと最も多く、次いで愛知県の473t、静岡県の183tである。
English: Major production by municipalities in the fiscal year 2006 included 329 tons from Nishio City, Aichi Prefecture, a major producer of tencha, (according to research by the Tokai Regional Agricultural Administration Office) and 264.5 tons from Wazuka-cho, Soraku-gun, Kyoto Prefecture (according to research by Kyoto Prefecture).
Japanese: また、2006年度の市町村別生産量では、主要産地の愛知県西尾市が329t（東海農政局調べ）、京都府相楽郡和束町が264.5t（京都府調べ）となっている。
English: More specifically, gyokuro tea leaves, the raw materials of gyokuro, are cultivated under a cover for at least two weeks before being harvested.
Japanese: すなわち、玉露の原料となる茶葉は、収穫の前（最低二週間程度）被覆を施される。
English: This process increases the quantity of amino acids, which result in the flavor of sencha, and decreases the quantity of catechins (so-called tannin), which cause astringency.
Japanese: これにより、煎茶の旨味の原因とされるアミノ酸が増加し、逆に渋みの原因とされるカテキン類（いわゆるタンニン）が減少する。
English: This kind of cultivation method for gyokuro tea leaves is the same as for tencha (powdered green tea), and reportedly it was already practiced during the Azuchi-Momoyama period.
Japanese: このような栽培方法は碾茶と同様であるが、すでに安土桃山時代に行われていたとの記録がある。
English: In 1835, the sixth owner of Yamamotoyama, Kahei (Tokuo) YAMAMOTO roasted tea leaves and rounded them into dew-like shapes at the house of the Kinoshita family located in Ogura, Uji City, which later became the original form of 'gyokuro' (which literally translates as "jade dew").
Japanese: 天保6年（1835年）に山本山の六代山本嘉兵衛（徳翁）が、宇治市小倉の木下家において茶葉を露のように丸く焙り、これが「玉露」の原型となった。
English: This current process was completed by another tea manufacturer, Toshiuemon TSUJI (Tsujitoshi) at the beginning of the Meiji period.
Japanese: これは明治初期に製茶業者の辻利右衛門（辻利）によって完成されたものである。
English: Although gyokuro may be categorized as a high-class sencha produced in Japan, it is treated separately from ordinary sencha in fairs, etc. (refer to the articles on "sencha in the broad sense" and "sencha in the narrow sense").
Japanese: 玉露は日本の煎茶として高級のものと考えて良いが、品評会等では一般的な煎茶とは別のものとして扱われる（煎茶の狭義と広義の説明を参照）。
English: For drinking, it is important to keep the temperature of hot water as low as around 60 degrees (or even 40 degrees, depending on the tea leaves) centigrade in order for the distinct flavor and aroma of gyokuro to leach out.
Japanese: 飲用に際して、玉露の滋味と香気の特徴を活かすには、60℃程度の低温（茶葉によっては40℃前後まで温度を下げる場合もある）の湯で浸出することが重要である。
English: Gyokuro is characterized by its sweetness, but if you brew it in water at a high temperature, the bitter ingredients of the tea leaves will also leach out.
Japanese: 玉露はその甘みが特徴であり、高温の湯で淹れると苦味成分まで抽出してしまう。
English: As for types of tea plants, while most sencha and other Japanese teas are from the Yabukita variety, gyokuro is often made from special plant varieties with strong characteristics, such as Asahi, Yamakai, Okumidori and Saemidori.
Japanese: 茶木の品種についても、煎茶をはじめとする日本茶の多くはヤブキタが使用されているが、玉露は、アサヒ、ヤマカイ、オクミドリ、サエミドリなど、個性の強い品種が使われることが多い。
English: While the name gyokuro itself isn't specifically defined pertaining to a particular use, there are many cases in which the tea leaves used in tea beverages called 'gyokuro-iri' (containing gyokuro) are similar to those of kabuse-cha (covered tea), which are not cultivated under trellises like real gyokuro but under a synthetic textile sheet that is put directly on the tea plants for fewer days than in the case of genuine gyokuro.
Japanese: 玉露の呼び名自体に特に規定があるわけではなく、特に茶飲料の「玉露入り」に配合されている茶葉は、棚を作らず化学繊維で茶の木に直接カバーを掛け、かつ被覆日数の浅いかぶせ茶に近い物である場合も多い。
English: A name of a product similar to gyokuro is 'tama-ryokucha' (spherical green tea, also known as guricha) which is produced in Saga, Nagasaki and Kagoshima prefectures, however, its manufacturing process has no 'precise kneading' (straightening).
Japanese: 良く似た商品名として佐賀、長崎、鹿児島等で作られる「玉緑茶（たまりょくちゃ。グリ茶とも）」という物があるが、これは製造工程に「精揉（形をまっすぐに整える）」が存在しない。
English: Its leaves are somehow rounded and taste less bitter when brewed, having nothing to do with gyokuro.
Japanese: 茶葉が丸みを帯び、淹れた煎茶の味に渋みが少ない茶葉の事であり、玉露とは関係ない。
English: Wakyu is the Chokyu (long bow) (weapon) used in Japanese Kyudo (Japanese art of archery).
Japanese: 和弓（わきゅう）とは、日本の弓道・弓術及びそこで使用される長弓の弓(武器)のこと。
English: Its standard length is determined to be seven shaku and three sun (approximately 221 cm) and the term, 'wakyu' is used in opposed to the western archery.
Japanese: 全長は七尺三寸（約221cm）を標準とされており、「和弓」とは洋弓（アーチェリー）に対する語。
English: It was called as Daikyu in ancient times, and those that were longer than 2 m was called as Daikyu, and shorter bows (approximately 45 to 160 cm) were labeled as Hankyu small-sized bow.
Japanese: 古来は大弓（だいきゅう）と呼ばれており、全長およそ2m以上のものを大弓、それ以下のもの（約45cm〜160cm程度）を半弓として区別していた。
English: The western bow has a span of approximately 160 cm and segregated into parts such as the central handle and rims.
Japanese: 洋弓が全長160cm前後、弓の中心を把持しハンドル、リム等にパーツが別れている構造である。
English: Meanwhile, the wakyu has a standard length of 221 cm that is biggest in the world by observing just length, the grip being positioned at one-third length from the bottom, lowered as seen from the center of the bow (the longer top and short bottom) and it is made from one unit structure.
Japanese: それに対し、和弓は全長が標準で七尺三寸（約221cm）、下から3分の1、弓の中心から見て下部寄りを把持し（上長下短）下から上まで全長に渡ってひと繋がりの構造となっており、全長だけ見れば和弓は世界最大の弓である。
English: While it seems as though the longer top and short bottom seem to be unbalanced, the grip rests at the center of the vibration and brings less vibration to the archer.
Japanese: 上長下短の構造は一見バランスが悪いように見えるが、握りの位置が丁度弓の震動の節にあたり、持ち手に来る振動が少ないという利点がある。
English: Although advanced in skill, one could use the difference in the reflection of upper and lower body of the bow, and control the way arrows are shot (give more flight distance, fly it straight, etc.).
Japanese: また高度な技術ではあるが、上下の長さの差から来る弓の上下の反発力の違いを利用し、矢の飛び方に変化（飛距離を出す、鋭く飛ばす、等）を付ける事が出来る。
English: One theory holds that the beauty of wakyu is due to the golden ratio that exists between the distance from the top of the bow to where the arrow is cocked and the distance from where the arrow is cocked to the bottom of the bow.
Japanese: 一説では弓を張った状態で矢を番える位置で分けた弓の上下の長さの比率が黄金比に近く、和弓の美しさの所以とも言われている。
English: The bow is held generally in left hand and the arrow is placed on the right side of the bow (western bow cocks it toward left) before the string is pulled with a right hand covered by yugake (hand protector).
Japanese: 弓は原則として左手に持ち、矢は弓の右側に番え（洋弓は左側）、右手に弽（ゆがけ）を挿して（はめて）引く。
English: The tsuru (bowstring) is held at the bottom of the right thumb and hazu (nock of an arrow) is held in a Mongolian style by with an index finger (the western bow holds the string with the index to the ring finger in a Mediterranean style).
Japanese: 取り掛けは右手親指根辺りで弦を保持し、筈を人差し指根で抱え込むように保持する蒙古式を取る（洋弓は人差し指〜薬指で弦を保持する地中海式）。
English: It is pulled strongly down from the top until the right hand ends up at the right shoulder, and the tsuru is pulled back toward behind ears.
Japanese: 上から大きく引き下ろし、最終的に右手が右肩辺り、弦が耳の後ろに来るまで大きく引く。
English: The seven shaku three sun (approximately 221cm) is called as 'Nami sun' (Average sun (3.03cm)), and the seven shaku five sun (approximately 227 cm) that extends is called as 'Nobi sun' (Extended sun) or 'Ni sun nobi' (extension by two sun), seven shaku seven sun (approximately 233 cm) as 'Yon sun nobi' (extended by four sun), and seven shaku (approximately 212 cm) as 'san sun zume' (contracted by three sun) or 'sun zume' (contraction by a sun (3.03 cm)).
Japanese: 標準とされている七尺三寸は「並寸（なみすん）」と言い、七尺五寸（約227cm）を「伸び寸（のびすん）」或は「二寸伸び（にすんのび）」、七尺七寸（約233cm）を「四寸伸び（よんすんのび）」、七尺（約212cm）を「三寸詰め（さんすんづめ）」或は「寸詰め（すんづめ）」としている。
English: Wakyu bow length depends on the matching body composition and the height of the archer, and the average arrow length of up to 85 cm is determined to be Nami sun, up to 90 cm is Nobi sun, up to 95 cm was Yon sun nobi, and those shorter than 80cm is considered to be seven shaku.
Japanese: それぞれ射手の体格や身長から来る矢和弓の矢の長さに適した長さの弓を選ぶ必要があり、一般的には矢束85cm程度までは並寸、90cm程度までは伸び寸、95cm程度までは四寸伸び、80cm以下で七尺とされている。