nntsuzu/KFTT huggingface dataset:
English: As for the connection between the Wakasa Takeda clan and the Hosokawa clan, Yusai's older sister married Nobutaka TAKEDA (a military commander, called Miyagawa Dono, the castellan of Wakasa Shibo Yama), who was the younger brother of Nobutoyo TAKEDA.
Japanese: 若狭武田氏と細川氏の関係であるが、幽斎の姉は武田信豊の弟、武田信高(戦国武将)（宮川殿、若狭新保山城主）に嫁していた。
English: Nobutaka, also excelled in horseback archery, handed down the book of Kyuba Kojitsu and his son Eiyu EIHO possessed many books of Kojitsu.
Japanese: 信高も騎射に秀でて弓馬故実書を伝えており、その子の英甫永雄も多くの故実書を所有していたという。
English: Takeda-ryu Kyubado (Kamakura City) insists 'Yusai's younger sister married Nobushige from the Aki Takeda clan' (considered a father of Mitsuhiro and Ekei ANKOKUJI), 'Nobunao could be a younger brother of Mitsuhiro.'
Japanese: 武田流弓馬道（鎌倉）は、「幽斎の妹が安芸武田氏の信重（光広、安国寺恵瓊の父とされる）に嫁した」とし、「信直は光広の弟か」としている。
English: After that, the Takehara family inherited it and at Jishukan, a domain school of the Kumamoto Domain, Yabusame of Takeda-ryu became a compulsory subject along with Nijyo style waka (Japanese traditional poems) and manners.
Japanese: 以後は竹原家が継承し、熊本藩藩校時習館では二条流和歌や礼法とともに武田流の流鏑馬が必修科目とされた。
English: By the way, Korechika TAKEHARA (Kanjuro), the fifth generation from Korenari TAKEHARA recommended Katsuna HORI (Heitazaemon), to Shigekata HOSOKAWA, a lord of the domain and Katsuna operated the reformation of domain duties of Shigetaka HOSOKAWA (the reformation of Horeki).
Japanese: ちなみに、細川重賢藩政改革（宝暦の改革）を行った堀勝名（平太左衛門）を藩主細川重賢に推薦したのは、竹原惟成の五代後の竹原惟親（勘十郎）である。
English: In the Kumamoto Domain, there was the Kyoto Ogasawara clan (the Bizen Ogasawara family) who was the master of Kyuba in the Muromachi period also inherited the ancient practices.
Japanese: 熊本藩には室町幕府の弓馬師範家であった京都小笠原氏（備前小笠原家）もおり、故実を伝えていた。
English: However, they ceased the activity after the restoration, and Takeda-ryu Kyubado (Kamakura) took over their costumes, books and so on.
Japanese: 維新後に活動を停止し、その装束・伝書などは武田流弓馬道（鎌倉）に引き継がれた。
English: When samurai society came to the end due to Meiji Restoration, Takeda-ryu was temporally stopped the activity but it was preserved by the Takehara family's and former clansmen's effort.
Japanese: 明治維新で武家社会が終焉を迎えると活動を一時中絶するが、竹原家や旧藩士の尽力により保存された。
English: In 1895, when Koremichi TAKEHARA died, since there were no men in the family, Yusai's seal, the family record, books and others were put under Baron Tadamasu HOSOKAWA's charge (a lord of the Nagaoka Gyobu family, a relative of the Hotokawa clan) and the Matsui clan (old Karo, the chief retainer family, the eighth castellan) and followers preserved the tradition until they gave them back to Masafumi, the heir of the Takehara family in 1930.
Japanese: 明治28年に竹原惟路が没した時に男子がなかったため、細川興増男爵（細川氏一門の子飼細川家〈長岡刑部家〉当主）に幽斎の印・伝統系図・伝書類などが預けられ、松井氏（旧家老家、八代城主）ら門人により伝統が守られたが、昭和5年に竹原家の後継者正文に返還された。
English: In 1961, Masafumi TAKEHARA was designated an intangible cultural property of Kumamoto Prefecture as a holder of Takeda-ryu (Hosokawa-ryu) Kisya-ryu Yabusame technique.
Japanese: 竹原正文は昭和36年に武田流(細川流)騎射流鏑馬の技術保持者として熊本県無形文化財の指定を受けた。
English: In 1971, Takeda-ryu Kisha Yabusame Preservation Society was established in Kumamoto Prefecture and on March 24, 1975, the preservation society was registered as a group of the cultural property designated by Kumamoto Prefecture.
Japanese: 昭和46年に武田流騎射流鏑馬保存会が熊本で発足し、昭和50年3月24日には同保存会が団体として熊本県の指定文化財に登録された。
English: It is said that, after Koremichi TAKEHARA died, Marquis Morihisa HOSOKAWA, a lord of the former Kumamoto clan transmitted all books on the esoterica to Heita INOUE and made him succeed 'the 33rd Takeda-ryu tsukasake family.'
Japanese: 竹原惟路の没後、旧熊本藩主の細川護久侯爵は井上平太に伝書一切を印可相伝させ、「第三十三代武田流司家」を襲名させたという。
English: In 1933 Inoue died, and in 1934, his disciple Yurin KANEKO obtained the permission from Marquis Morihisa HOSOKAWA (a head of the Hosokawa family at the time) and inherited 'the 34th tsukasake family of Takeda Kyuba-gunrei Kojitsu' in witness whereof Marquis HOSOKAWA and the governor of Kumamoto Prefecture.
Japanese: 井上は昭和8年に没し、翌9年に井上の弟子金子有鄰が細川護立侯爵（当時の細川家当主）の許しを得て、細川侯・熊本県知事立会のもと、「三十四代武田流弓馬軍礼故実司家」を相伝した。
English: The current chairperson is Ietaka KANEKO and he announces himself as 'the legitimate Master of Takeda school tsukasake family, Kyuba-gunrei Kojitsu tsukasake Geishu Takeda clan.'
Japanese: 現会長は金子家教で、「武田流司家、弓馬軍礼故実司家芸州武田氏正統師範」を名乗っている。
English: Besides, having Rokuroietaka from Yurin KANEKO as a Master, Japanese Traditional Archery on Horseback Association was established (Takeda-ryu Kamakura school) and they inherits and performs the tradition of Kyuba-gunrei Takeda family.
Japanese: また別に、金子有鄰の六郎家堅氏を師範として日本古式弓馬術協会（武田流鎌倉派）が結成され、弓馬軍礼武田家の道統を受継ぎ活動している。
English: They perform in the annual festivals of Izumi-jinja Shrine (held in spring and autumn) in Kumamoto City, 'Kumamoto autumn castle festival' and so on.
Japanese: 熊本市の出水神社例大祭（春・秋）、「くまもと秋のお城まつり」などで公演している。
English: They are active around mainly Kanto area such as in Tsuruoka Hachiman-gu Shrine Yabusame (Kamakura Festival, Kamakura City, Kanagawa Prefecture), Miura Dosun Matsuri Kasagake (Miura City, Kanagawa Prefecture) and Meiji-jingu Shrine Yabusame Shinto Ritual (Autumn big Festival, Shibuya-ku Ward, Tokyo Metropolis) but they also have overseas performances.
Japanese: 鶴岡八幡宮流鏑馬（神奈川県鎌倉市、鎌倉まつり）、三浦道寸まつり笠懸（神奈川県三浦市）、明治神宮流鏑馬神事（東京都渋谷区、秋の大祭）など、関東地方を中心に活動するほか、海外での公演も行っている。
English: In October 2001, when U.S. President Bush visited Japan, they performed Yabusame in Maiji-jingu Shrine.
Japanese: 2001年10月の米国ブッシュ大統領来日時には明治神宮で流鏑馬を披露した。
English: It is said that there are no other differences between Ogasawara and Takeda school except three points: The way of taking out the arrows, Inuoumono shooting style and Yumi bukuro (a bow cover)
Japanese: 小笠原と武田の違いは矢の抜き方にあり、犬追物と弓袋に関しての違い２点との計３点の他は異なる点はないとしている。
English: However, nowadays, the order of demonstration, shooting form, number of the arrows and the shape of hats are also different from those of Ogasawara school.
Japanese: しかし現在では小笠原流とは式次第・射法・矢の本数・笠の形状などにも違いが見られる。
English: The hat used is called Ayai gasa (hat) that samurai wore in hunting or Yabusame in old times.
Japanese: 使用する笠は綾藺笠（あやいがさ）といい、古く武士が狩猟・流鏑馬などに用いたものである。
English: The hats were originally woven with rush, but the ones used in Takeda school have different shape and material (Ogasawara school uses traditional Ayai gasa for Yabusame).
Japanese: 本来は藺草（イグサ）で編んだ物であるが、武田流の使用する物は形状・材質とも変化している（小笠原流の流鏑馬では古式の綾藺笠を用いている）。
English: Jinto-ya arrows, with their ends covered with the barrel-shaped wooden tips instead of arrowheads, are put into the belt and taken out in use (In original Yabusame, kabura-ya arrows with arrowheads are put into a quiver.)
Japanese: 矢は、鏃のない神頭矢（先端に樽状の木を付けた矢）を帯に挟み、引き出して用いる（本来の流鏑馬では鏃の付いた鏑矢を箙に差して用いる）。
English: Prior to the horseback archery, it is performed by the first archer in front of the alter, praying for 'the peace, people's health and good harvest.'
Japanese: 騎射の執行に先立ち、一番目の射手が「天下太平・万民息災・五穀豊穣」を祈願して神前で行う。
English: The target is 55cm X 55cm square, made of Japanese cypress board or woven bamboo with paper on it.
Japanese: 的は一辺一尺八寸（約55cm）の正方形の檜板、または竹を網代に編んで紙を張ったもの。
English: Then, in Kyosha, a competition among the best archers, two dishes of about 9cm in diameter are put together as a target.
Japanese: 成績優秀者により行われる競射では、直径三寸（約9cm）の皿2枚を合わせたものを的にする。
English: Its trade name Ippodo, which was bestowed on by the Yamashinanomiya Imperial Family in 1846, implies 'to maintain nothing but tea business.'
Japanese: 屋号は1846年（弘化3年）に山階宮家から賜ったもので、「茶ひとつを保つ」の意。
English: Ippodo is principally engaged in processing and selling Japanese tea, and distributes the tea not only to its customers including department stores but also to the houses of tea masters.
Japanese: 茶の加工と販売を主な事業とし、百貨店などの販路以外に茶道の家へ茶を収めている。
English: In recent years, Ippodo has been participating in various events in cooperation with the municipal authority of Kyoto City, by delegating its staff members to community halls to give lectures on how to make tea and how useful it is to drink tea.
Japanese: 近年は公民館などに社員を派遣して日本茶の入れ方や効用についての講演を行なうなど、京都市と協力したイベントも手がけている。
English: It was founded in 1717 under the name 'Omiya' at Teramachi Nijo in Kyoto City and dealt in green tea and tea utensils.
Japanese: 1717年（享保年間）、京都の寺町二条に「近江屋」として創業し、茶や陶器を商う。
English: During the Meiji period, Ippodo, as a wholesaler of Japanese green tea for export, had exported teas to the United States of America, but since the Taisho period it has been engaged mainly in retail business of teas.
Japanese: 明治時代は茶の輸出卸売としてアメリカ合衆国に茶を輸出していたが、大正以降は茶の小売を主な事業とする。
English: Shigoto-osame means to carry out the last business of a year near the end of December, i.e. the end of the year.
Japanese: 仕事納め（しごとおさめ）とは年末となる12月の下旬の、最後の仕事のこと。
English: It is stipulated in the law concerning holidays of government administration offices (December 13, 1988, Law No. 91) that the period between and including December 29 and January 3 is holidays for the Japanese government and municipal agencies, and that December 28 is designated as the last business day for the year or goyo-osame (another expression of shigoto-osame).
Japanese: 日本の官公庁では行政機関の休日に関する法律（1988年12月13日、法律第91号）により、12月29日から1月3日までを休日として定めており、12月28日を御用納めとして、その年の最後の業務日となっている。
English: When December 28 falls on Saturday or Sunday, goyo-osame will be December 26 or 27.
Japanese: 12月28日が土曜日、日曜日に当たるときは、それぞれ12月27日、12月26日が御用納めとなる。
English: Many of the private enterprises follow this rule (with some designating December 29 as shigoto-osame), but financial institutions such as banks handle business at the windows until December 30.
Japanese: 一般企業でもこれに準じていることが多いが（12月29日を仕事納めとする企業もある）、銀行などの金融機関は12月30日まで窓口業務を行っている。
English: When December 30 falls on Saturday, financial institutions finish their handling of business at the windows on December 29.
Japanese: 金融機関では12月30日が土曜日に当たるときは12月29日で窓口業務を終了する。
English: In addition, January 4 is the day when business is resumed for the new year (shigoto-hajime, goyo-hajime) for government and government administration officies and financial institutions.
Japanese: なお、年明けの業務開始日（仕事始め・御用始め）は官公庁や金融機関では1月4日となる。
English: When January 4 falls on Saturday or Sunday, goyo-hajime will be January 6 and 5 respectively.
Japanese: 1月4日が土曜日、日曜日に当たるときは、それぞれ1月6日、1月5日が御用始めとなる。
English: Japanese table manners refer to the manners of dining in Japan.
Japanese: 日本の食事作法（にほんのしょくじさほう）とは、日本において食事をする際の作法（マナー）である。
English: This section is to introduce commonly accepted manners of dining in Japan, which, however, may vary in some degree depending on places and situations.
Japanese: 本項では、日本での食事における一般的な作法を紹介するが、これは場所や状況によって多少変化する。
English: This section is specially written to help non-Japanese people to easily understand and practice the manners when they take dinner in Japan.
Japanese: 特に日本人以外の人が、日本で食事をする時に判りやすいように紹介する。
English: In modern Japan, however, it may be said that not all Japanese are cognizant in those manners.
Japanese: ただし現代の日本では、必ずしも日本人の全てがこれら作法に精通している訳ではない。
English: Furthermore, many Japanese are tolerant (or less critical) of any improper manners if is notified in advance.
Japanese: また多くの日本人は、まえもって断りを入れた無作法に対しては寛容（あまり批判しない）である。
English: Therefore, when you are not confident in those Japanese manners, it is advisable for you to declare in advance that you are just in the process of studying Japanese dietary culture and manners.
Japanese: 作法などに自信のないときは、あらかじめ日本の食事文化や作法は勉強中であることを断っておくといい。
English: Then, you will not give a negative impression even when you fail to follow these manners, and not only that, you may possibly be treated favorably if you emphasize your intention to study the manners.
Japanese: そうすると、失敗しても悪い印象を与えないで済むだけでなく、学ぶ意思を強調することで好意的に接してもらえる可能性も出てくる。
English: Some foodstuffs and dishes such as fruits and sweets may be eaten out of one's hand, but you should not take meat and seafood dishes directly with your hands without using plates and utensils.
Japanese: 果物や菓子などの一部の食材・料理は手を使って食べても良いが、食肉・魚介類などの料理を用具（食器）を用いず手づかみで食べてはいけない。
English: However, some dishes are specially prepared for eating by hands, such as sushi and boiled crab.
Japanese: ただし寿司や茹でたカニなどのように手で掴んで食べることを前提とした料理もある。
English: In most cases, a complete set of tableware is served together with foods, so that you may be able to confirm whether or not chopsticks are to be used.
Japanese: ほとんどの場合は、料理と一緒に食事に必要な食器が一そろい付いてくるため、箸などが付属しているかどうかを確認する。
English: In contrast, it is considered a breach of etiquette to lean forward over one's plate and let your mouth 'go fetch' foods such as boiled rice and miso soup without holding a china bowl (for boiled rice) or a wooden bowl (for miso soup or else).
Japanese: 逆にご飯茶碗や味噌汁の椀などを手で持たずに食べたり、皿に身を乗り出して口が料理を「迎えに行く」ことが無作法とされる。
English: This unique manner of eating in Japan is unusual in the world, even in the same cultural area where people use chopsticks for eating, such as China, Korea, and other South East Asian countries, where people recuse themselves from holding a plate to eat something because they think such manners are similar to what homeless people do on the street.
Japanese: 同じ箸文化圏の中国、韓国、東南アジアでは、皿を持って食べる行為を「路上生活者ようだ」として忌避されており、世界でも日本の食事作法は珍しい。
English: A bowl is held in one's hand in such a way that the thumb of the left hand is raised to catch a brim of the bowl and the remaining four fingers of the left hand are stretched flatly to support the bowl's 'itozoko' (a raised circular rim at the bottom of a bowl).
Japanese: 椀の持ち方は、左手の指を平たく伸ばし、親指を起こして椀の縁に引っ掛け、残りの四本が底のところにある「糸底」（底の円周状に突起している部分）をのせるようにして持つ。
English: In this way, you can hold a wooden or china bowl containing hot soup such as miso soup, without feeling its heat.
Japanese: こうすれば椀や丼の中身が熱いスープ（味噌汁など）でも、熱い思いをせずに持つことができる。
English: While holding a bowl, you had better straighten your forefinger, middle finger, ring finger, and little finger all in parallel so that you may look more refined.
Japanese: 人差し指・中指・薬指・小指はまっすぐそろえたほうが、より洗練された持ちかたに見える。
English: When you have to hold slightly heavier bowls such as those of ceramics, you press your thumb's webbing against the rim of the bowl to keep it firm.
Japanese: 陶磁器でできた丼や茶碗など、やや重たいものは安定して持つために、親指のつけねを縁につけて安定させる。
English: Since a china bowl used at a tea ceremony is often a very expensive artifact, you must be especially careful not to drop it.
Japanese: 茶道の茶碗は非常に高価な工芸であることも多いため、落とさないように気をつけねばならない。
English: For eating any food (except in liquid form) in Japan, it is basic manners to use chopsticks, unless forks, spoons, and other tableware are specially prepared on the table.
Japanese: 日本ではフォーク、スプーンなどの別段の用具が供されていない限り、全ての料理（液状の料理を除く）は箸で食べるのが基本である。
English: Chopsticks are the tool to pinch (nip and pick up) some foods, and therefore should not be used to impale or stab any food.
Japanese: 箸は食べ物をつまむ（はさんで持ち上げる）道具であるため、料理を突き刺すべきではない。
English: However, if you are not accustomed to using chopsticks, which requires some training, you cannot help but declare accordingly in advance and ask for tolerance to overlook some breach of manners.
Japanese: ただ持ち方が練習を必要とするため、箸に不慣れな場合はあらかじめ断って、多少のマナー違反には目をつぶってもらうしかないだろう。
English: Among other Japanese tableware, lacquered tableware (wooden tableware coated with lacquer) are so delicate and sensitive that no metalware such as spoons and forks can be used with it because such metalware may scratch and destroy the lacquerware.
Japanese: なお日本の食器でも漆器（木材でできたものに漆を塗装してある食器）は繊細で傷付きやすいため、漆器に対してスプーンやフォークなど金属でできた食器を使うことはできない（傷を付け壊してしまうため）。
English: Therefore, you may happen to fall into disfavor with the host if you, being unaccustomed to using chopsticks, request a spoon and fork at a table of Japanese cuisine, especially at such prestigious dinners as that of kaiseki-ryori (tea ceremony dishes), where many sets of lacquered tableware are prepared.
Japanese: このため、箸に不慣れだからと和食（特に懐石料理のような格式を重んじるものでは漆器が多用される）の席でスプーンやフォークを要求しても嫌われることがある。
English: In such a case, it is considered improper manners to deplete one dish and make it empty before eating other dishes, so you must keep balance in eating all dishes evenly in order.
Japanese: この場合、一つの皿の料理だけを食べてその皿を空けてしまうのは無作法とされ、複数の皿の料理を、順番にバランスよく食べ分けなければならない。
English: In most situations, dishes are arranged to make a guest enjoy tasting each dish in turn to the utmost extent.
Japanese: 多くの場合は、それぞれの料理を順番に口に運ぶことで、味を最大限に楽しめるよう配慮されている。
English: This custom to 'finish all dishes served for you' contains feelings of the people who esteem values of foods with gratitude for them that are believed to provide the people with power of life (please refer to "Mottainai").
Japanese: この「残さず食べる」という風習は、食べ物の大切さ、命をいただいているという食べ物に対する感謝の気持ちが込められている（もったいない参照）。
English: However, some cases are exempted from this custom's rule, such as allergy, taboo, and other reasons against eating some foods.
Japanese: ただし、食物アレルギー、食のタブーなど特別な理由がある場合にはその限りではない。
English: When you wish to leave any dish before finishing, it is proper etiquette to apologize for refusing it by stating such reasons as your weakness in it, full stomach condition, allergy or specific taboo against it, or the like.
Japanese: 残す場合には苦手とする食べ物である、満腹である、アレルギーや特定の禁忌がある等の市場を述べて丁寧に断ることが礼儀である。
English: After drinking soup, the lid of the bowl should be returned to the same state as originally arranged when it was prepared on a table (or tray.)
Japanese: 飲み終わった後、お椀の「ふた」は食卓に（又はお膳）に上がった状態と同じようにする。
English: The reason being that, if you put the lid back to the bowl turning it upside down, this gesture implicitly indicates your feeling 'that the soup has tasted bad.'
Japanese: 理由は、逆さにすると「この料理は不味かった」という無言の感想になるため。
English: Conversations are held when the eating is interrupted and you have nothing in your mouth.
Japanese: 会話をするときは、料理が途切れたときなど、食べるために口を動かしていない時にする。
English: When you have a dinner with a number of persons, you should be careful in your dining speed, in order not to finish remarkably earlier than others, nor to remain eating while others have finished.
Japanese: 複数人で会食する時は、食事のペースに注意を払い、他の人より著しく早く食べ終わったり、あるいは他の人が食べ終わっているのに自分はまだ食事中であるなどしてはならない。
English: When you have dinner in zashiki and other places where people sit on zabuton (traditional Japanese cushions), the layout of sitting positions of participants is decided to suggest implicitly their hierarchy (please refer to "Kamiza" [a seat of honor]).
Japanese: 座敷など座布団の上に座る場所での食事などでは、座る位置がその場の上下関係（ヒエラルキー）を暗に示している（→上座）。
English: In many instances, the place farthest from the entrance of the room and nearest to decorations of hanging scroll and flower arrangements is called 'kamiza' where the highest ranked person or the most important guest may sit.
Japanese: 多くの場合では、入り口から最も遠く、掛軸や華道が飾ってある場所が「上座」とよばれ、一番目上の人か大切なゲストが座る位置である。
English: The most recommendable way to avoid any trouble in the course of business is to show your name card or others to an usher who may guide you to the right place to sit down.
Japanese: 仕事（ビジネス）上でトラブルを避けるためには、案内する者に名刺などを渡して、案内され示された場所に座るのが一番である。
English: The custom of wearing footwear on a tatami floor is allowed only to the departed during their funerals, thus it is considered to be a bad omen.
Japanese: これは畳の上で履物を穿くのは葬儀中の死者以外におらず縁起が悪いこととされるためである。
English: Besides, it is regarded ill manners to step on shikii (thresholds: wooden rails to slide shoji doors and fusuma panels) of shoji (a light paper sliding door) and fusuma (a heavier sliding panel).
Japanese: このほか、障子や襖の敷居（しきい：障子や襖が移動する木材でできたレール）を踏むのも無作法とされる。
English: At a prestigious dinner, sake drinks are served after completing a round of dishes or while waiting for dishes to be prepared.
Japanese: 格式を重んじる席では、酒類は食事が一段落した後や、料理ができるのを待たせる間に出てくる。
English: Despite being Japanese cuisine, there are some dishes that may be served together with alcoholic drinks, which are to be understood as informal with little relationship to formality.
Japanese: 日本食であるにも関わらず、料理と酒が一緒に出てくる場合は、あまり格式の関係ない、くだけた席と考えるべきである。
English: While sake drinks are served together with a bit of foods, people may enjoy relaxing time to some extent by 'drinking and chattering pleasantly,' so that they may have no problem even if they are less anxious about dining manners so long as they enjoy sake drinking.
Japanese: その間は酒と少量の料理が出るが、この間は「酒を飲みながら談笑する」など、ある程度はくつろいだ時間になるため、酒があるうちは作法をあまり気にしないでも問題ない。
English: Apart from prayers, Japanese people have a habit to greet each other at the beginning and the end of dining, saying 'Itadakimasu' (literally, "let me start eating") and 'Gochisosama' (literally, "I have enjoyed delicious dishes,") which custom is typical in Japan.
Japanese: 祈りとは別に食事を始める時の挨拶「いただきます」と、食事を終えた時の挨拶「ごちそうさま」という日本独特の習慣がある。
English: In Japan, even left-handed children are often required to use the right hand for chopsticks and stationery, and are corrected accordingly.
Japanese: 日本では、左利きの場合でも文房具や箸を持つ場合に右手で持つことを幼いうちから求められ矯正される場合も多い。
English: This is because the education in writing Japanese letters and many eating utensils is specialized for right-handed persons.
Japanese: これは文字の書く方向の教育や食器の多くが右利きに特化しているためである。
English: Nevertheless, lefty people remain a minority in Japanese society, so it may be necessary for them to predeclare their lefthandedness or request a special arrangement for a lefty.
Japanese: それでも日本の社会では左利きはマイノリティであるため、左利きの場合は予め断りを入れるか、左利きに配慮して配膳してもらう必要があるかもしれない。
English: Also, recent advance of Japanese cuisine overseas is gaining foreigners' understanding of Japanese table manners.
Japanese: また、昨今の日本料理の海外進出により、日本の食事作法も理解されつつある。
English: Izume refers a method of deciding ranking in the final of an individual tournament of Japanese archery.
Japanese: 射詰（いづめ）とは、弓道の個人競技において、決勝で順位を決定する方法。
English: The process of izume is as follows: Competitors shoot an arrow each; those who have missed the target are eliminated; competitors who hit the target shoot a second arrow each and so on; and the competitor who stays until the end (who keeps hitting the target) becomes the winner.
Japanese: 一射ずつ矢を放ち、失中した者は除かれ、的中した者は次の一射を行い、最終的に残った者（的中させ続けた者）が勝ちとなる。
English: The ranking of those who missed the target (A and C in the following case) is decided by enkin-kyosha (competition shooting to decide ranking based on how close an arrow is to the center of the target).
Japanese: 失中者の順位を決定する際には（以下例ではＡとCの順位を決定する場合）遠近競射を行う。
English: In the case above, A, B and C are allowed to shoot once again as they have equally missed the target at the second shooting.
Japanese: この場合は二射目でＡ、Ｂ、Ｃの全員が外している為、Ａ、Ｂ、Ｃは再び射ることができる。
English: When deciding the ranking in the final, the method called izume (a method where all competitors shoot an arrow each in a round, eliminating those who missed the target) is taken.
Japanese: 決勝で順位を決定する際には射詰（各競技者が一本ずつ矢を放ち、失中者を除いていく方法）が行われる。
English: However, enkin-kyosha is used in the case of a tie break for those who missed the target (a tie break to decide the champion is carreid out using izume).
Japanese: しかし、的中を逸した同位者の順位を決める際には遠近競射を行う（優勝者決定は射詰で行う）。
English: Each competitor shoots an arrow at the same target in turn, and the one who hits an arrow closer to the center of the target will be ranked higher.
Japanese: 各競技者は順々に同じ的に矢を一本ずつ放ち、矢が的の中心に近い者が上位となる。
English: Generally, kasumi-mato (a round target with three thick black concentric circles drawn on it) of 36cm in diameter is used, but 'sen-mato' (a round target with a number of thin black concentric circles drawn on it) is used in the games organized by Student Kyudo Association.
Japanese: 的は一般には直径36㎝の霞的が使用されるが、全日本学生弓道連盟の試合では直径36㎝の的に細い線で同心円を多数描いた「線的」が使用される。
English: Kasane no irome is a list of the color combinations in wearing kimono in layers, and was used when women decided the colors of uchigi (itsutsuginu, or in five layers) for court costumes.
Japanese: 襲の色目（かさねのいろめ）は女房装束の袿の重ね（五つ衣）に用いられた襲色目の一覧。
English: (See 'Oriiro' for the color combination produced by different colored warp and woof, and 'Irome' for the color combination produced by different colored outer cloth and lining for kariginu.)
Japanese: （織糸で表わす織の色目は「織色」、狩衣の表裏で表わす重ねの色目は「色目」を参照のこと）
English: The silk cloth in those days was so thin that the color of the lining could be seen through the outer side of the cloth, which made a unique, beautiful tone.
Japanese: 当時の絹は非常に薄く裏地の色が表によく透けるため、独特の美しい色調が現れる。
English: In the following list, each headword represents the time for wearing, the words in bold letters represent the names, and the sequence of the following words shows the sequence of the colors from the outer cloth to the inner cloth, in the order of the color of outer material and (the color of lining), and the last single word means the color of hitoe (no lining).
Japanese: 一覧の見方は、各小見出しごとに着用時期を、太字が名称を表わし、一番上に重ねる衣から順に表（裏）の色を書いて行き最後が単（ひとえ）のいろになる。
English: Dark suo is dark reddish purple, normal suo is pink verging on brilliant reddish purple, and light suo is purplish pink.
Japanese: 濃蘇芳は黒っぽい赤紫、中蘇芳（蘇芳）は鮮やかな赤紫に近いピンク、淡蘇芳は紫味のピンク