nntsuzu/KFTT huggingface dataset:
English: Compared with Konparu-ryu, the way of handling bachi (drumstick) is linear and its tegumi (the rhythmic patterns of sound combinations of instrument and human voice) is rather quiet, and it is said that it keeps old style.
Japanese: 金春流に比べると、撥の扱いが直線的で、手組も地味であり、古風を存すると言われる。
English: The number of the actors who belong to Kanze-ryu, according to The Noh Association's list in 2005, is as follows.
Japanese: 2005年の能楽協会名簿における観世流所属の能楽師の数は以下の通り。
English: Juban' was originally the term which is phonetically copied from the Portuguese word, 'gibão,' and Chinese characters, which phonetically equivalents to gibão, are applied to it.
Japanese: 「襦袢」は元々ポルトガル語の「ジバゥンgibão」を音写した語で、漢字は当て字である。
English: If juban is categorized into 'undershirt,' it is an exceptional example of wearing undershirts in that showing juban is recognized as a formal style.
Japanese: 襦袢をもし「下着」に分類するならば、見せる着方が正式な着装法とみなされている点で世界の民族の下着の中で例外的な存在である。
English: Since it is worn next to the skin, it is made of cotton such as sarashi (bleached cotton).
Japanese: 肌に直接触れるものであるため、晒（さらし）などの綿生地で仕立てられている。
English: Like tsuitake (full length of height), and nagagi (full-length garments), some nagajuban are tailored so that it can be tucked up.
Japanese: 着丈で仕立てられている対丈（ついたけ）と長着同様、おはしょりが出来るよう仕立てられているものがある。
English: Apart from hitoe (a single layer of kimono) and awase (lined garment), there is donuki (juban undergarment) tailored type without lining.
Japanese: 単衣や袷（あわせ）のほかに、胴裏を省いた胴抜（どうぬき）仕立てがある。
English: These days, nagajiban in full length of height, without lining, and with muso sleeves (a piece of cloth is used for the garment and lining of a sleeve) have been mainly used.
Japanese: 最近は対丈で胴抜仕立てで袖は袷用の無双（むそう）袖（一枚の布で表と裏を作る）が主に使われている。
English: Until through the early Edo period, hanjuban (to be described later) was considered a formal juban, while nagajuban is commonly used today.
Japanese: 現在はこの長襦袢が一般的に使われるが、江戸前期ごろまでは半襦袢（後述）が正式な襦袢と考えられていた。
English: Usually, hada-juban and nagajuban are worn beneath kimono, but hanjuban, which has the same collar as that of nagajuban, is worn instead of nagajuban, together with susoyoke petticoat or suteteko (men's underwear).
Japanese: 通常、肌襦袢と長襦袢を着用するが、長襦袢の衿になっている半襦袢一枚を代用として、裾除けまたはステテコと共に着用する。
English: "Aburakasu" is residue obtained by removing fats from meat and is called by various names depending on the kind of raw material or the region.
Japanese: 油かす（あぶらかす）とは、食肉から油脂を抽出した残滓であり、元の原料や地方により様々な呼び方がある。
English: The name "aburakasu" generally means preservative food products whose raw materials are small or large intestines of cattle and horses, mainly distributed in dowa chiku (areas where the Buraku people live) of western Japan.
Japanese: 「油かす」の名称は、一般的には西日本の同和地区を中心に流通する牛馬の大腸や小腸を原料とした保存食を指す。
English: Since aburakasu is prepared by using waste obtained after taking meat out of livestock animals, it was conventionally produced and consumed secretly only among burakumin (modern-day descendants of Japan's feudal outcast groups), many of whom were engaged in the butchery trade.
Japanese: 食肉を採取した後の廃棄物を原料として作られるため、従来は屠畜業に携わる者の多い被差別部落民の間でのみ密かに生産・消費されてきた。
English: Although aburakasu, as well as saiboshi (smoked horse meat), was a traditional foodstuff for burakumin but rarely available to the general public, its distinct taste has come to be widely known to the general public as discrimination and prejudice against burakumin have faded away.
Japanese: さいぼしと並ぶ被差別部落の伝統食であり幻の食材であったが、差別や偏見が解消されるにつれ、その独特の風味が一般にも広く知られるようになってきた。
English: Aburakasu is prepared by boiling fats or internal organs of livestock in pots to turn fats into liquid state, separating residues from the fats and then drying the residues.
Japanese: 食肉の脂身や内臓などを鍋の中で加熱して脂肪分を液状にし、油から取り分けて乾燥させることによって作られる。
English: Although the resultant meat residues are rather hard, they are nutritionally rich in collagen completely without fats, and when stewed, they become very soft.
Japanese: 残った身の部分はかなり固くなるが、栄養的には脂質は抜けきってコラーゲンが豊富で、煮込むと非常にやわらかくなる。
English: With respect to koro (a type of aburakasu) of whale meat, since its commercial value was high with heavy demand in Osaka, the method of boiling meat in a pot was opted for instead of other methods for removing fats even after more preferable methods for removing fats were developed.
Japanese: 鯨のコロに関しては大阪での需要が大きく商品価値が高かったため、採油方法としてはより好ましい方法が開発された後も、あえて鍋で加熱する方法が使用されていた。
English: Today, aburakasu is often produced as foodstuff by a method of deep-frying materials in sesame oil or the like at low temperature, which is not intended to remove fats.
Japanese: なお現在は油脂を採る目的ではなく、食材としてゴマ油などで低温で揚げて生産されることも多い。
English: Aburakasu, prepared as residues obtained after heating intestines of cattle or horses to remove hetto (beef fat) or horse oil, is widely eaten as is, boiled with vegetables, or included as an ingredient in okonomiyaki (savory pancake with various ingredients) or as a topping on udon (Japanese wheat noodle).
Japanese: 牛肉や馬肉の腸を熱してヘットや馬油を取り出した残りで、そのまま食べたり、野菜と煮たり、お好み焼きやうどんの具などしても広く用いられる。
English: Recently, since eating internal organs of livestock has been spreading among Japanese people and the supply of cattle intestines has been decreasing due to influences from the problem of bovine spongiform encephalopathy, raburakasu is becoming expensive.
Japanese: 近年は日本人の間にも内臓食の文化が浸透してきたことや、牛海綿状脳症の影響などで原料となる牛腸の供給が減少しているため高価になりつつある。
English: It is residues obtained after heating backfat of pork or pork ribs and removing lard therefrom and is widely used to be eaten as is, or included as an ingredient in boiled foods, stir-fried dishes, or yakisoba (fried soba).
Japanese: 豚肉の背脂やばら肉（豚バラ）を熱してラードを取り出した残りで、そのまま食べたり、煮物、炒め物、焼きそばの具などとして使用される。
English: It is prepared by heating fatty ventral meat of whale, removing fats therefrom, and drying the resultant residue.
Japanese: 鯨肉の脂身が多い腹部の皮を熱して、鯨油を取り出した残りを乾燥させたものである。
English: In some regions, however, there are companies which produce and sell "seshikara" or "aburakasu" using chicken skin as its raw material.
Japanese: しかし地域によっては鶏皮を原料とした「せしから」や「あぶらかす」を製造販売している企業もある。
English: Ashkenazi (east European) Jews call chickin skin residues obtained after extracting schmalz oil therefrom "enGribenes".
Japanese: アシュケナジム（東欧系ユダヤ人）は、シュマルツを抽出した後に残った鶏皮をグリベネス（enGribenes）と呼ぶ。
English: The word "kuden" has extended its meaning from the above 1, to mean that a master of traditional performance art or martial art orally teaches his or her disciples, the esoteric knowledge or secret techniques unique to each school of the art.
Japanese: 1から転じて、伝統芸能や武道などの芸道において、師匠が弟子に流派の奥義や秘伝を口伝えに教授すること。
English: Important matters or secret matters of each schools are orally passed on, in order to protect such information from being known to outsiders more than necessary.
Japanese: 流派の重要事項や秘匿事項が必要以上に外部に知られるのを避けるために行われる。
English: Although "koketsu" and "koju [or kuju]" are the synonyms of "kuden" in this meaning, they are not so much used these days.
Japanese: 同義語に口訣（こうけつ）、口授（くじゅ、こうじゅ）があるが、現代ではあまり使われない。
English: By transcribing information to be handed down, preciseness of the information can be improved while the risk of information leak is increased.
Japanese: 継承内容の正確性などが向上する反面、外部への情報漏洩の危険性は高まる。
English: Some period novels and dramas depict incidents involving such books.
Japanese: 時代小説や時代劇などでは、こうした書物を巡る事件を描いた作品がしばしば見られる。
English: "Manzaburo UMEWAKA" is the name of the head of Umewaka family, a branch family of Kanze-ryu school of Noh shite-kata (main roles).
Japanese: 梅若万三郎（うめわか・まんざぶろう）は能楽シテ方観世流梅若家の分家当主名。
English: Manzaburo UMEWAKA, the first (1869-1946): the eldest son of Minoru UMEWAKA (Rokuro UMEWAKA, the 52nd).
Japanese: 梅若万三郎(初世)　（1869年（明治元年）-1946年（昭和21年））　：初代梅若六郎(52世)の長男。
English: Manzaburo UMEWAKA, the second (1908-1991): the child of Manzaburo UMEWAKA, the first.
Japanese: 梅若万三郎(2世)　（1908年（明治41年）-1991年（平成3年））　：初世の子。
English: Manzaburo UMEWAKA the third (1941-) is a Noh actor, of shite-kata (main roles) of Kanze school.
Japanese: 三世梅若万三郎（さんせいうめわかまんざぶろう、1941年-）はシテ方観世流能楽師。
English: Since he joined the Japan Noh Troupe's first performance tour to Europe in 1967, he has been active in overseas performances.
Japanese: 1967年、第一回日本能楽団欧州公演に加わって以来、積極的に海外公演を行っている。
English: It is a short celebratory play in which contrast is shown between the God's appearance in a gaudy outfit and his secular and worldly characteristics.
Japanese: 派手な衣装に身を纏った福の神のその出で立ちと世俗的、庶民的な性格とのギャップを楽しむ祝言。
English: When they chant loud, "In with good fortune! Out with the demons", throwing beans, Fuku no kami appears with a big laugh.
Japanese: 鬼は外、福は内と豆を持って囃し立てると、大きな笑い声をあげて福の神が現れる。
English: Fuku no kami demands sake from the two, saying "Give me sake, and you visiting the shrine every year will be rich."
Japanese: 福の神は「毎年参拝に来るお前達を金持ちにしてやろう。だから酒をくれ」と二人に要求する。
English: When they offer sake to Fuku no kami, the god starts singing.
Japanese: 男たちが福の神へ酒を奉げると、旨そうに飲みながら、福の神は歌いはじめる。
English: He tells them in his song the secret to becoming rich, "Rise early, be kind to others, welcome guests and get along with your wife."
Japanese: 金持ちになる秘訣として「早起きをし、他人に優しくし、客を拒まず、夫婦仲良くすることだ」と。
English: Monpe is a pair of work pants for women and a sort of "hakama" (a formal divided skirt for men) in Japan.
Japanese: もんぺは、日本で用いられる女性向けの労働用ズボンないし袴の一種である。
English: They're characterized by loose-fitting waistline and drawstring hem around ankles, and suitable for activities as one can tuck in one's hem of kimono or outerwear.
Japanese: ゆったりした胴回りと足首の部分で絞った裾が特徴であり、着物の裾や上着を中に入れることができ、活動に適する。
English: They were once worn as yamabakama over a kimono for works and daily activities in the regions like Tohoku, but during the Pacific War, Ministry of Health and Welfare started 'Monpe promotion activity' and they were encouraged by Women's Club and such.
Japanese: 古くは東北地方などで着物の上に纏う山袴として労働、日常生活の作業に用いられていたものであったが、太平洋戦争中に、厚生省によって「モンペ普及運動」として婦人会などで奨励された。
English: With the deterioration of the war, women were obliged and nearly forced to wear them to defend themselves from air raids (Men were already issued the designated "kokuminfuku" (national uniform) before that).
Japanese: 戦局悪化に伴い空襲時の防空用に女性の着用が義務付けられ、半ば強制された（その前の時期から男性には国民服が制定、配給されていた）。
English: Strong fabrics such as striped cotton and indigo cloth with splashed patterns were used, and for special occasions, silk cloths made-over from ordinary kimono, were also used (Due to the regulation of fabrics in wartime, people had to make over Japanese-style clothing).
Japanese: その際、縞木綿や藍絣など丈夫な布地が使われ、よそ行き用には平時の着物を仕立て直した絹地を用いる場合もあった（戦時下の布地統制の為、和服の仕立直し）。
English: Along with the fire at Shirokiya department store, wearing monpe was also a cause of the spread of bloomers.
Japanese: 白木屋(デパート)白木屋火事と並び、もんぺ着用もズロースを普及させたと言われている。
English: Sometimes monpe are used as a synonym of the poor citizen's life during the war because of the history that they were nearly forced to wear by the nation.
Japanese: 国家に半ば強制された歴史もあり、もんぺは劣悪な国民の戦時生活の代名詞として用いられることもある。
English: A singer, Noriko AWAYA was famous for performing with stage costumes instead of monpe while she did entertaining performances in battle fields and was the cause of falling into disgrace with the authorities.
Japanese: 歌手の淡谷のり子は、戦地で慰問演奏の際にもんぺを穿かずステージ衣装で出演したことは有名で、当局から睨まれる一因となった。
English: Konoha-don, also referred to as Konoha-donburi, is a kind of donburimono (rice dish) which is commonly served in Osaka and Kyoto area.
Japanese: 木の葉丼（このはどん・このはどんぶり）とは、大阪および京都界隈で一般に供される丼物である。
English: It looks like Oyako-don (bowl of rice with chicken and egg, literally, parent and child rice bowl), but thinly sliced kamaboko (boiled fish paste) is used instead of chicken to cook with lightly beaten chicken eggs.
Japanese: 見た目は親子丼に似ているが、鶏肉の代わりに薄く切った蒲鉾を鶏卵で綴じる。
English: As it can be made of inexpensive ingredients, it is popular as a common home cooking and is also on the menu of inexpensive restaurants as a standard dish.
Japanese: 安価な食材で簡単に作れるので、庶民的な家庭料理として親しまれ、大衆食堂などでも定番のメニューとなっている。
English: It is said that the name came from the comparison of the kamaboko to the tree leaves fluttering down, but the origin is unclear.
Japanese: 名前の由来は、蒲鉾を舞い散る木の葉に見立てたものといわれるが、発祥は定かではない。
English: In Ishikawa Prefecture, konoha-don is served with the name of 'Tamago-don' (donburimono with egg) at some restaurants.
Japanese: 石川県では、木の葉丼を「玉子丼」（たまごどん）と称して供する飲食店が見られる。
English: In Kansai area, there are other donburimono which are similar to Oyako-don: Wakatake (young bamboo)-don (bamboo shoot is cooked with lightly beaten egg), Haikara (stylish)-don (bits of fried tempura batter is cooked with lightly beaten egg), Kinugasa (umbrella)-don (deep-fried tofu is cooked with lightly beaten egg) and so on.
Japanese: 関西では、親子丼に似た丼物で他に若竹丼（筍を卵で綴じている）、ハイカラ丼（揚げ玉を綴じる）、衣笠丼（油揚げを綴じる）などがある。
English: Although Kinugasa-don is a standard dish in Kyoto, in other cities, for example Kinki region including Kobe, Osaka and so on, it is sometimes served as Kitsune-don.
Japanese: 衣笠丼に至っては、京都では定番であるが、それ以外の地域・たとえば神戸・大阪などの近畿では、キツネ丼として供されている場合がある。
English: Nanboroku (also pronounced "Nanporoku") is an old book which has been handed down in the Tachibana clan in Hakata (a part of Fukuoka City, Fukuoka Prefecture), as a book of SEN no Rikyu's secret teachings.
Japanese: 南方録（なんぽうろく）は、博多の立花氏に千利休の秘伝書として伝わった古伝書である。
English: Because it had been highly appreciated by researchers, as an important material, it had a great influence on formulating a concept of today's 'Wabicha' (wabi style of tea ceremony).
Japanese: 研究者の間で高い評価を得ていたことから、重要資料として現在の「わび茶」の概念の形成に大きな影響を与えた。
English: If a sentence in "Cha Jing"(The Classic of Tea) saying 'Tea is a good tree in the south ("nanpo," written as 南方)' is deemed to be the source, the pronunciation should be 'Nanporoku'; if it is deemed to come from Sokei NANBO (written as 南坊), the author's name, the pronunciation should be 'Nanboroku' with a voiced consonant.
Japanese: 『茶経』の「茶者南方嘉木」を典拠とする場合は「なんぽうろく」となるが、著者である南坊宗啓の名であるとする場合は「なんぼうろく」と濁音になる。
English: It is said that some words in this book such as 'Sado' (Japanese tea ceremony), 'roji' (the garden outside a ceremonial tearoom) and 'Kaiseki ryori' (a simple meal served before a ceremonial tea) were not usually used in the age of Rikyu; based on that, some say it is an apocryphal book.
Japanese: 本書に登場する「茶道」、「露地」、「懐石料理」といった用語は、通常利休時代には用いられていなかったとされる言葉であり、これらを根拠に本書を偽書とする説もある。
English: Sokei NANBO, the author, is said to be a Buddhist monk of Shuunan Monastery in Nanshu-ji Temple in Sakai City and also Rikyu's apprentice, but some point to the possibility that he was a fictitious character because he never appeared in any other materials.
Japanese: 著者とされている南坊宗啓は、堺市の南宗寺集雲庵の僧侶であり、利休の弟子とされているが、他の史料には登場しないことから、架空の人物である可能性も指摘されている。
English: It was Shigemoto TACHIBANA who made the transcription called the Tachibana book, the original book of many "Nanboroku" copies currently in circulation; today's research has proposed the view that "Nanboroku" could be a compilation of materials which Jitsuzan (a pseudonym as a priest of Shigemoto TACHIBANA) collected in Hakata and Sakai (a city in Osaka Prefecture).
Japanese: 現在流布している『南方録』諸本の原本である立花家本を筆写したのは立花重根であるが、現在の研究では『南方録』は実山が博多や堺で収集した資料を編纂したものであるという見解もある。
English: The Tachibana book was made by Jitsuzan in 1690, the 100th anniversary of Rikyu's death.
Japanese: なお、この立花家本が実山により筆写されたのは元禄3年（1690年）のことであり、これは利休没後100年に当たる。
English: Among seven volumes of the Tachibana book, the first five volumes, from 'Memorandum' to 'Daisu' (a stand for utensils used in the tea ceremony), were copied in 1687 from the treasured volumes kept by the House of Sen (based on Okugaki (postscript) of Nanboroku) or 'the person who has the five volumes of a book of Rikyu's secret teachings for Tea Ceremony' (based on cho (official documents) of Kirobengi (The Tea Book of Jitsuzan Tachibana)); the other two volumes, 'Sumibiki' (Cross out) and 'Metsugo' (After Rikyu's Death), were copied in 1690 from the book owned by 'Sosetsu NAYA, a blood relation of Sokei' in Sakai.
Japanese: 全7巻の内、「覚書」から「台子」までの5巻は、貞享3年（1687年）に千家（南方録・奥書）あるいは「利休秘伝茶湯書五巻所持の人」（岐路弁疑・牒）が秘蔵していたものを書写、その後元禄3年に堺の「宗啓肉族、納屋宗雪」所持の2巻「墨引」「滅後」を書写したという。
English: From this, it is presumed that the first five volumes and the last two volumes have different backgrounds; this should be taken into consideration in dealing with them.
Japanese: このことにより前5巻と後2巻の成立事情が違うことが察せられ、取り扱いに際して留意すべきである。
English: "Sumibiki" is the volume on theories, specifically on the kanewari measurement system, with a title meaning to paint out with India ink because it's a secret teaching.
Japanese: 墨引　カネワリ法を中心とした理論書であり、章題は秘伝として墨を引いて消したという意味
English: The lost original book written by NANBO in his own hand (except for 'Metsugo,' which was added after Rikyu's death) is said, after Sokei NANBO finished writing, to be given Rikyu's Kao (written seal mark) (along with the notes saying only 'Sumibiki' should be burned) to prove it's the original; but according to the theory that Nanboroku was written by Jitsuzan, everything was organized by him.
Japanese: 現存しない原本である南坊自筆本は、体裁としては南坊宗啓が書いた後に、利休に証明として在判（「墨引」のみは焼却するようにとの注意書き）をもらっていることになっているが（利休没後に書き足された「滅後」は除く）、実山創作説を採ると全ては実山による演出となる。
English: The characteristic of this book is that it emphasizes 'wabi' (an aesthetic ideal that finds surpassing beauty and deep significance in what is humble or commonplace and appears natural or artless), taking the definite stand for Buddhism (Zen sect)-centrism which defines it as 'pure and clean Buddha's world.'
Japanese: 本書の特性は「わび」を強調して、これを「清浄無垢の仏世界」と規定する仏教（禅宗）中心主義の立場を明確にとっている点である。
English: "Yamanoue Soji ki" (The Record of Soji YAMANOUE), a reliable book of secrets in Rikyu's day, was also written with emphasis on the Zen sect, but Nanboroku obviously placed more emphasis on the spirit than other tea books of the same age; in addition, it used words similar to the ones in tea books of Edo period such as "Zen tea."
Japanese: 禅宗を強調する点は利休時代の確実な秘伝書である『山上宗二記』にも見られるものの、同時代の茶書に較べると精神論の比重が際立って高く、用いている用語に関しても『禅茶録』のような江戸時代の茶書に近い。
English: On the other hand, 'Daisu' and 'Sumibiki' describe the details of the complicated rules called the 'kanewari measurement system' for arranging utensils on daisu used in shoin.
Japanese: しかし他方で「台子」や「墨引」では、書院で用いる台子の飾りに関して、「カネワリ法」と呼ばれる煩雑な規則を詳述している。
English: The 'kanewari measurement system' is a theoretical system based on Chinese principles of Yin and Yang, originally used by carpenters and craftsmen for taking measurements in the right proportion.
Japanese: この「カネワリ法」は中国の陰陽論を基にした理論先行の体系であるが、本来は大工や工芸家が寸法の比例関係に用いていたものである。
English: There are little materials about the 'kanewari measurement system' for tea ceremony, except for "Nanboroku."
Japanese: 茶の湯における「カネワリ法」の資料はこの『南方録』のほかに類例が少ない。
English: It is unclear when the kanewari measurement system originated; according to Matsunosuke NISHIYAMA, it was first applied to accomplishments in the early Edo period.
Japanese: その発生時期からして不明であり、西山松之助によればこれが芸事に応用されるようになるのは江戸時代初期からとされている。
English: In sum, two different, individual tea-drinking cultures coexist together in this book: 'wabicha' and 'tea ceremony in Shoin (traditional style of Japanese residential architecture).'
Japanese: 要するに本書には、「わび茶」と「書院の茶」という二種類の別個に自立性を持った喫茶文化が並存しているのである。
English: This part has supported the opinion that Rikyu sublated 'tea ceremony in Shoin' learned from Dochin KITAMUKI and 'wabicha' learned from Joo TAKENO, but the clear difference between the thoughts can be assumed to be, as described later, the sign of compilation from several books of secrets.
Japanese: これはかつて利休が北向道陳から学んだ書院の茶と、武野紹鴎から学んだわび茶を止揚したという主張の根拠となっていた部分であるが、その思想の明確な違いは後述するように複数の秘伝書から編纂された痕跡と捉えることもできる。
English: Toyotaka KOMIYA first posed the possibility of forgery, then Sutemi HORIGUCHI, Tadachika KUWATA and others followed.
Japanese: 偽書の可能性は最初に小宮豊隆によって提示され、堀口捨己、桑田忠親などが追随した。
English: The theory was based on the fact that this book has descriptions which are hard to believe to be the ones of those days; for example, although Rikyu's days put a premium on chaire (tea container), the book says, 'Nothing is more important than Kakemono (a hanging scroll; a work of calligraphy or a painting which is mounted and hung in an alcove or on a wall).'
Japanese: その根拠は、例えば茶入が重視されていた利休時代に「掛物ほど第一の道具はなし」と記すような、当時のものとは考えられない記述が目立つ点であった。
English: In addition, some other contradictions had been pointed out, including that a person who died before the period of the record appears in 'Kai.'
Japanese: また「会」の中にも、記録の時代には死亡している人物が登場しているなどの矛盾点が指摘されていた。
English: A major turning point was that Isao KUMAKURA analyzed 'Kai,' demonstrating that it was a fiction made by embroidering 'Rikyu's Tea Parties' included in the sixth volume of "Rikyu's Tea Ceremony" (1680) ('The origin and the background of "Nanboroku"' by Isao KUMAKURA, carried in "Chanoyu" vol.11).
Japanese: 大きな転機となったのは、熊倉功夫によって「会」の分析が行われ、これが『利休茶湯書』（1680）の6巻に収録された「利休百会記」を下敷きにして脚色をほどこされた創作物であるという論証が行われたことである（熊倉功夫「『南方録』成立とその背景」／『茶湯』11号所収）。
English: However, Hiroichi TSUTSUI and others have been suspending judgment about the reliability of "Nanboroku."
Japanese: ただし現在でも筒井紘一などが、『南方録』の正当性に関して意見を保留している。
English: That's because it is confirmed that not only "Rikyu's Tea Ceremony" but also "Sakaikagami" (a topography of Sakai) and other materials are quoted in Nanboroku, so that no one can deny the possibility that lost materials about Rikyu were included in the ones for the compilation.
Japanese: これは『利休茶湯書』の他にも、『堺鑑』（1684）などから引用が行われた事実が確認されているためであり、その編纂に用いられたであろう資料に、現存しない利休関係の資料が含まれていた可能性は否定しきれないからである。
English: In fact, it is easily presumed that Jitsuzan, living in Hakata, collected these materials when he stopped at Sakai or Kyoto.
Japanese: 実際にこれらの資料は、博多にいた実山が堺や京都に立ち寄った際に収集したものであろうと容易に推測される。
English: Jotei GIO (Sojun IKKYU's own child and disciple), the founder of Shuunan Monastery, is said to be born in 1428 (according to a supplementary note in 'Nanboroku,' published by Iwanami bunko); which means he was 94 years old when Rikyu was born in 1522.
Japanese: 集雲庵開創岐翁紹禎（一休宗純の実子にして弟子）は、正長元年(1428年)の生まれというから（岩波文庫「南方録」補注）、利休誕生の大永2年（1522年）には94歳になっていたことになる。
English: If Sokei succeeded the name as the second in those days, because Sokei is presumed to be at least 30 years older than Rikyu, his age was well over 100 when Rikyu fell on his own sword.
Japanese: 仮にこの頃宗啓が二世を継いだとすれば、宗啓は利休より少なくとも30歳は年長だろうから、利休自刃時には百歳を優に超えていたことになる。
English: From the fact that such priest was never mentioned in other records, his real existence has become doubtful.
Japanese: これほどの僧が他の記録に現れない事実は、その存在に疑問を持たざるを得ない。
English: It is also said that GIO formed a close friendship with Joo TAKENO to 'enjoy chatting over tea,' but GIO was already 74 years old when Joo was born (1502).
Japanese: また、岐翁は武野紹鴎と親しく交わり「茶話を楽」しんだというが、紹鴎誕生時（文亀2年・1502年）岐翁は既に74歳。
English: If he chatted over tea with Joo, who determined to learn tea ceremony when he was over 30; it means he was a centenarian and there's no denying that it is unnatural.
Japanese: 30歳を超えて茶を志したという紹鴎と茶話を交わしたとすればこれまた百歳翁ということになり、不自然さは否めない。
English: This book is used by modern researchers as the material showing the true state in the Edo period: 'Sado' was expected to return to Rikyu's style, but it grew into a complicated theory.
Japanese: 本書は現代の研究者からは、江戸時代に利休回帰が求められるなかで、「茶道」が複雑に理論化した実態を示す資料として用いられている。
English: On the other hand, viewing from the perspective of 'Sado,' it is considered to be one of the heights where Sado's idealism reached (although the tea-ceremony system complicated by secret teachings, like the ones in "Nanboroku," is not necessarily the same with Rikyu's style).
Japanese: いっぽう「茶道」の立場からは、茶道の精神論が到達した一つの頂点として捉えられる（但し『南方録』に見られるような秘伝によって複雑化した茶道体系と、利休の茶はかならずしも同一の物ではない）。
English: It is significant that, when Sado aimed to return to Rikyu's style, too much emphasis was placed on the Zen sect as its logical basis.
Japanese: また利休への回帰を目指した際に、理論基盤として禅宗が強調されすぎた点は重要である。
English: As a result of this, some facts were arbitrary ignored in the history of tea ceremony, including that Juko MURATA was a believer of the Jodo-shu sect and Dochin KITAMUKI was a believer of the Nichiren sect; this is the material for reflection.
Japanese: この結果茶道史において、村田珠光が浄土宗信徒であり、また北向道陳が日蓮宗信徒である点などが恣意的に無視されてきたという歴史は反省しなければならないだろう。
English: (An interesting theory has been proposed in recent years, saying Rikyu's master was not Joo but Gensai TSUJI, a believer of the Nichiren sect.)
Japanese: （なお近年では利休の師が紹鴎ではなく、日蓮宗徒の辻玄哉であったという興味深い説も提示されている。)
English: Meibutsu can be regarded as a rating of tea utensils.
Japanese: 名物（めいぶつ）とは、茶道具においては格付けの一種類と捉えることが出来る。
English: While in a broad sense, meibutsu indicates all good tea utensils which have nicknames, and generally refers to utensils selected and is listed on records such as Meibutsuki (Record of specialty).
Japanese: 広義には愛称としての銘を備えた道具の全てを指すが、一般的には名物記などに登場する道具を指す。