nntsuzu/KFTT huggingface dataset:
English: After the woman returned to Heiankyo (the former name of Kyoto), she made five horns by separating her hair into five parts, she painted herself red by putting cinnabar on her face and red lead paint on her body, put a tetsuwa (a three-legged iron stand) upside down on her head, put lit torches on the three legs and put a torch burning at both ends into her mouth, making five fires in total.
Japanese: 女は平安京に帰ると、髪を5つに分け5本の角にし、顔には辰砂をさし体には鉛丹を塗って全身を赤くし、鉄輪（てつわ、鉄の輪に三本脚が付いた台）を逆さに頭に載せ、3本の脚には松明を燃やし、さらに両端を燃やした松明を口にくわえ、計5つの火を灯した。
English: Late that night, she ran south on Yamato-oji Street, and those who saw her fell and died of shock at seeing such an ogre-like figure.
Japanese: 夜が更けると大和大路を南へ走り、それを見た人はその鬼のような姿を見たショックで倒れて死んでしまった。
English: Then she soaked in the Uji-gawa river for 21 days and, as Kibune Daimyojin had said, she became an ogre while she was still alive.
Japanese: そのようにして宇治川に21日間ひたると、貴船大明神の言ったとおり生きながら鬼になった。
English: She killed the woman she envied, then the woman's relatives, the relatives of the woman's man, and finally just anybody.
Japanese: 橋姫は、妬んでいた女、その縁者、相手の男のほうの親類、しまいには誰彼かまわず、次々と殺した。
English: The people of Kyoto stopped both letting someone into the house and going out after the Hour of the Monkey (from 15:00 to 17:00).
Japanese: 京中の者が、申の時（15～17時ごろ）を過ぎると家に人を入れることも外出することもなくなった。
English: Since it was dangerous at night (because of Hashihime), he was given the celebrated sword 'Higekiri' (literally, 'beard cutter'), and then left on horseback.
Japanese: 夜は（橋姫のせいで）危険なので、名刀「鬚切（ひげきり）」をあずかり、馬で向かった。
English: She seemed to be over 20 years old with skin as white as snow, and she was heading south alone, wearing an uchiginu (a beaten silk robe usually worn as support for the outer robes) with a rose plum pattern and carrying a Buddhist sutra.
Japanese: 見たところ20歳余で、肌は雪のように白く、紅梅柄の打衣を着て、お経を持って、一人で南へ向かっていた。
English: Tsuna told her, "It is dangerous at night, so I will escort you to Gojo-dori Street," and he got off his horse so she could ride, then headed south along the east bank of the Hori-kawa River.
Japanese: 綱は「夜は危ないので、五条通まで送りましょう」と言って、自分は馬から降りて女を乗せ、堀川(京都府)東岸を南に向かった。
English: Near Ogicho, the woman asked, "Actually I live outside the capital, but would you take me home?," to which Tsuna answered as follows.
Japanese: 正親町の近くで女が「実は家は都の外なのですが、送ってくださらないでしょうか」と頼んだので、綱はこうこたえた。
English: At this, the woman transformed into an ogress, seized Tsuna by the hair and flew northwest, saying, "Let's go to Mt. Atago (Kyoto City)."
Japanese: すると女は鬼の姿に変わり、「愛宕山(京都市)へ行きましょう」と言って綱の髪をつかんで北西へ飛びたった。
English: When Tsuna picked up the arm that had been grasping his hair, he saw that it was actually jet-black and covered in needle-like white hairs, which was why it had seemed to be white as snow.
Japanese: 綱が、髪をつかんでいた鬼の腕を手に取って見ると、雪のように白かったはずが、真っ黒で、銀の針を立てたように白い体毛がびっしり生えていた。
English: When he showed the arm to Yorimitsu, Yorimitsu was greatly surprised and called ABE no Seimei to ask what to do.
Japanese: 鬼の腕を頼光に見せると頼光は大いに驚き、安倍晴明を呼んでどうすればいいか問うた。
English: It is said that it was also used by Tsuna to kill an ogre ("Shuten Doji" - the leader of a group of local bandits) at the Rajo-mon Gate and also by TADA no Manju to kill the ogre of Mt. Togakushi ("Taiheiki", The Record of the Great Peace).
Japanese: 綱の羅城門の鬼退治（『酒呑童子』）や多田満仲の戸隠山の鬼退治（『太平記』）などにも使われたとされる。
English: But MINAMOTO no Yorimitsu, MINAMOTO no Tsuna and ABE no Seimei lived almost 200 years after 'the reign of Emperor Saga.'
Japanese: だが、源頼光・源綱・安倍晴明の時代は「嵯峨天皇の御宇」の200年近く後である。
English: There is a Noh program named "Kanawa," an expanded version of the 'Tsurugi no maki' from the "Heike Monogatari"
Japanese: 『平家物語』の「剣巻」を元に話を膨らませた能の演目『鉄輪（かなわ）』がある。
English: Asked by the couple, Seimei tries to transfer the curse to katashiro (dolls representing the couple), and then the ogress appears.
Japanese: 晴明は夫婦に頼まれ、形代（身代わりの人形）を使った呪い代えを試みると、鬼女が姿を現した。
English: Hashihime attacks the couple, but is beaten back by Seimei and Sanju-banshin (30 guardian deities), so she disappears, saying 'I will bide my time.'
Japanese: 橋姫は夫婦に襲い掛かるが、晴明と三十番神に撃退され、「時期を待つ」と言い残して消えていった。
English: It officially enshrines Seoritsuhime, who is said to have been transferred from up river.
Japanese: 正式には、上流から遷祀されたとされる瀬織津媛（せおりつひめ）を祭っている。
English: Though she was enshrined as a bridge-protecting deity, she is also a deity of separation, who answers prayers to end bad relationships.
Japanese: 橋を守る女神として祭られているが、縁切りの神でもあり、悪縁を切るご利益がある。
English: However, couples and wedding parties should also avoid walking past the shrine or crossing the Uji-bashi Bridge.
Japanese: 逆に、恋人同士や婚礼の儀で、神社の前を通ったり宇治橋を渡ったりするのはタブーである。
English: Uguisu-an is a green smooth bean paste made by crushing boiled green peas and sweetening with sugar or honey.
Japanese: うぐいす餡（うぐいすあん、鶯餡）とは、グリーンピースを茹でたものを潰して、砂糖または蜜で甘い味をつけた緑色の漉し餡のこと。
English: It is a dish made by boiling and seasoning daikon (Japanese radish), chikuwa (fish sausage), konjac, boiled eggs, and so on in soup stock flavored with soy sauce and other seasonings.
Japanese: 出汁を醤油等で味付けしたつゆに、ダイコン、竹輪、コンニャク、ゆで卵など様々な具材を入れて煮込んだ料理である。
English: February 22 is the Day of Oden certified by the Japan Anniversary Association (from 2007).
Japanese: また、2月22日は日本記念日協会に認定されたおでんの日である（2007年から）。
English: The dishes that had been called Dengaku in the olden times included Nikomi Dengaku (Boiled Dengaku), in which ingredients were boiled, as well as Yaki Dengaku (Grilled Dengaku), in which skewered ingredients were grilled.
Japanese: 古く田楽と呼ばれた料理には、具を串刺しにして焼いた「焼き田楽」のほか、具を茹でた煮込み田楽があった。
English: Later on, Nikomi Dengaku came to be called 'Oden,' a term consisting of 'den' as in Dengaku and 'o,' which is a prefix used in lady's language.
Japanese: のち、煮込み田楽が女房言葉で田楽の「でん」に接頭語「お」を付けた「おでん」と呼ばれるようになった。
English: Dark-colored soy sauce was developed in the Edo period, which caused 'Oden' boiled and seasoned in soy sauce-flavored thick soup stock to be made in Edo.
Japanese: 江戸時代に濃口醤油が発明され、江戸では醤油味の濃い出汁で煮た「おでん」が作られるようになった。
English: This Oden spread to Kamigata (Kyoto and Osaka area), where it came to be called 'Kanto daki' (関東炊き) (Kanto-style boiled food) or 'Kanto daki' (関東煮) (the possible origins of the latter 'Kanto daki' are said to be 'Kantofu ni' [squids, octopuses, and other ingredients boiled and seasoned with soy sauce] or 'Canton ni').
Japanese: それが上方に伝わり「関東炊き」や「関東煮（かんとだき）」と呼ばれるようになった（関東煮の語源については「かんとうふ煮」説や中国の煮込み料理に由来する「広東煮」説もある）。
English: Kanto daki' (関東煮) has changed independently of other forms of Oden, such that the soup stock used for 'Kanto daki' is now extracted from konbu (a kind of kelp used to make Japanese soup stock), whale, or cow line meat, and light-colored soy sauce is now used.
Japanese: 「関東煮」は昆布・鯨・牛すじなどで出汁をとったり、薄口醤油を用いたりと独自に変化していった。
English: Although Oden in Kanto became out of fashion afterward, when the Great Kanto Earthquake occurred in 1923, 'Kanto daki' (関東煮) was distributed by volunteers from Kansai, which led to the re-establishment of Oden in Tokyo.
Japanese: その後関東のおでんは廃れていくが、関東大震災（1923年）の時、関西から救援に来た人たちの炊き出しで「関東煮」が振る舞われたことから東京でもおでんが復活することになる。
English: However, because the original taste in the Edo period had already been lost, Kansai style Oden became mainstream.
Japanese: しかし本来の江戸の味は既に失われていたために、味付けは関西風のものが主流となった。
English: This is the reason why most long-established restaurants which serve Oden in Tokyo make lightly seasoned Oden.
Japanese: 現在東京で老舗とされる店の多くが薄味であるのはこのような理由によるものである。
English: The original 'Kanto daki' (関東炊き) (seasoned with dark-colored soy sauce) is served as an old taste at some long-established restaurants in Kansai and at some restaurants in Tokyo as an assumed Edo-style taste.
Japanese: もともとの「関東炊き」（濃い醤油味）は、老舗の味として関西で残っていることもあるし、東京でも一度は消えたが江戸の味はこうだったらしい、ということで作っている店はある。
English: The types of Oden that are different from the standard one include 'Konjac Oden' (also referred to as 'Miso Oden'), whose ingredient is only konjac.
Japanese: 通常のおでんとは異なった種類のおでんとして、コンニャクのみを具とする「こんにゃくおでん」（「味噌おでん」とも呼ばれる）がある。
English: This is a plain dish of konjac which is boiled with water, instead of soup stock, and is eaten with sweet Misodare (miso-based dip), retaining the old tradition (and custom) of Nikomi Dengaku.
Japanese: だし汁ではなく湯で煮込んで熱くしたコンニャクに甘い味噌ダレを付けて食べる淡白な食品で、古い時代の煮込み田楽の遺風を残している。
English: Generally, in Japan, dark-colored dishes are preferred in Kanto while light-colored dishes are preferred in Kansai, as epitomized in Mentsuyu (Japanese soup base).
Japanese: 日本では麺類のつゆに代表されるように、一般的に関東では濃い色合い、関西では薄い色合いが好まれるとされている。
English: Although this holds true for Oden, due to the complex history of development mentioned above, Kansai-style soup stock may be considered as authentic in Kanto, and dark-colored soy sauce may be used in Kansai as well.
Japanese: おでんに関しても基本的には同様であるが、上記のような複雑な発展の経緯があったために、関東で関西風のだしが本格的とされたり、関西でも濃口醤油を用いたりすることがある。
English: Furthermore, in Kansai, dark-colored Oden and light-colored Oden tend to be differentiated by calling the former Kanto daki and the latter Oden.
Japanese: また、関西では、濃い色合いのものを関東煮、薄い色合いのものをおでんと呼び分ける傾向もある。
English: Although the major condiment is mustard all across the country, Misodare or green onion sauce is used in some areas.
Japanese: 薬味は全国的にからしが主流だが、味噌だれやネギだれなどを用いる地域もある。
English: The Chubu region centering around Nagoya still has Dengaku (Misodengaku) in which konjac and tofu are either grilled with a sauce based on haccho miso (dark red miso) or boiled and eaten with Misodare dip.
Japanese: 名古屋を中心とする中部地方では、こんにゃくや豆腐などに八丁味噌をベースにしたたれを付けて焼いたり、それらを湯掻いて味噌だれをつけて食べる田楽（味噌田楽）も健在である。
English: Oden is eaten with ginger-flavored Misodare—which is made using unique ingredients such as Tsubugai (whelk), Nemagaridake (bamboo shoots), and Daikakuten (a kind of Satsuma-age [fried fish cake])—poured over it.
Japanese: ツブ貝、ネマガリダケ、大角天（薩摩揚げの一種）など独特の具が入ったおでんに生姜味噌だれをかけて食べる。
English: In 2005, 'Aomori Oden no Kai' (Aomori Oden Association) was established, and this Oden was entered in 'B-1 Grand Prix' (B-grade local food contest).
Japanese: 2005年には「青森おでんの会」が発足し｢B-1グランプリ」へ出展した。
English: Oden in Shizuoka Prefecture uses a black soup that uses dark-colored soy sauce, with soup stock made from cow line meat.
Japanese: 静岡県のおでんは濃口醤油を使い牛スジ肉でだしを取った黒いつゆを使用する。
English: All the ingredients are skewered with bamboo sticks, and when eaten, the Oden is sprinkled with green laver and shavings of dried sardines or dried bonito called 'kezuri ko' (dried fish powder).
Japanese: すべての具に竹串を刺し、上に「削り粉」と呼ばれるイワシの削り節や鰹節、青海苔をかけて食べる。
English: This Oden is called 'Shizoka Oden' ('Shizoka' is the local pronunciation of 'Shizuoka' around Shizuoka City), with the pronunciation used as a selling point in many shops/restaurants and books.
Japanese: これは「静岡おでん」（発音は静岡市周辺での「静岡」の読み方にならって「しぞーかおでん」）と呼ばれており、この呼び方をセールスポイントにしている店や書籍も多数存在している。
English: Kirin Brewery Company's TV commercial which featured Koichi SATO picked up this Oden, bringing national attention to this style of the dish.
Japanese: 佐藤浩市が出演したキリンビールのテレビコマーシャルでも取り上げられ、全国的にも注目を浴びる事にもなった。
English: In 2007, an organization called 'Shizuoka Oden no Kai' entered Shizoka Oden at a food festival known as the 'B-1 Grand Prix,' and it came third in the competition.
Japanese: 2007年には「静岡おでんの会」という団体が「B-1グランプリ」という食の祭典に静岡おでんを出展し、3位となった。
English: Aoi Ward has a restaurant section that solely consists of Oden shops/restaurants, and the Ward also has many mom-and-pop candy stores that sell Oden.
Japanese: 葵区にはおでん店だけが軒を連ねる飲食店街があり、多くの駄菓子屋でもおでんを販売している。
English: Oden is eaten regardless of season, being sold even at pools in summer (some shops sell more Oden than during winter.)
Japanese: また季節を問わず食されており、夏場のプールなどでも販売している(店によっては冬場より売れる所も存在する)。
English: Once a year, 'Shizuoka Oden Festival' is held in full swing with a popularity vote and other attractions.
Japanese: また年に一度、「静岡おでんフェスティバル」が開催されており、人気投票が開催される等盛り上がりを見せている。
English: Recently, the varieties of Oden that can be enjoyed in events have been widening thanks to, for example, the introduction of Oden from various regions in Japan and from foreign countries such as South Korea and Taiwan.
Japanese: 最近では日本各地のおでんや、韓国、台湾などのおでん等も紹介している等、イベントで楽しめるおでんの幅が広がりつつある。
English: The areas where Shizoka Oden is available have been increasing recently, with restaurants that serve Shizoka Oden opening within the Tokyo Metropolitan area and in Bangkok as well.
Japanese: また最近では静岡県のみならず、東京都内やバンコクでも静岡おでんが味わえる店が開店するなど、静岡おでんが食べられる地域も広がりつつある。
English: The standard Oden, which is boiled and seasoned with soy sauce-flavored soup stock, is eaten with green onion sauce (a sticky sauce made by soaking minced green onions in soy sauce, which produces a green onion extract that gives the sauce its stickiness) poured over it.
Japanese: 醤油の出汁で煮た一般的なおでんに、ネギダレ（みじん切りにしたネギを醤油に漬け込みネギのエキスにより粘り気の出たタレ）をかけて食べる。
English: Oden including eggs, yakichikuwa (grilled tubular fish cakes), yakidofu (grilled tofu), and kamaboko (steamed fish paste) is simmered with soup stock made with salt and konbu, and is eaten with mustard paste or shredded tangle.
Japanese: 塩と昆布の出汁で煮たおでんに、玉子、焼きちくわ、焼き豆腐、かまぼこなど入れて煮込み練り辛子かおぼろ昆布を添えて食べる。
English: For 'Miso Oden,' ingredients such as daikon and konjac are simmered with a haccho miso-based sweet broth.
Japanese: 「味噌おでん」は、八丁味噌をベースとした甘めの汁でダイコン、こんにゃく等の具を煮込む。
English: The miso broth is often used to stew pork giblets and ribs to make a dish called 'Dote ni,' or also used as a sauce for Miso Katsu (cutlet with original sweet miso sauce).
Japanese: 味噌の煮汁には豚のモツやバラ肉を入れてどて煮にしたり、味噌カツのたれにされることも多い。
English: There is also Misodengaku in which ingredients are boiled not with soup stock but water and are eaten with miso dip.
Japanese: また、だし汁ではなく湯で茹でた後、味噌をつけて食する味噌田楽もある。
English: Oden with a soy sauce-flavored soup was called 'Kanto ni;' hence, 'Oden' mostly referred to Miso Oden or Misodengaku
Japanese: 醤油味の汁のおでんについては「関東煮（かんとに）」と呼び、おでんといえば味噌おでんや味噌田楽を指す場合が珍しくなかった。
English: Although Satsuma-age as an ingredient was generally called 'hanpen,' recent influences from TV and nation-wide convenience stores have caused differentiation between Satsuma-age and hanpen, though to a small extent, and the name 'Kanto ni' has been replaced with 'Oden.'
Japanese: また、具材でも薩摩揚げのことを「はんぺん」と呼ぶことが一般的だったが、最近ではテレビメディアや全国展開するコンビニエンスストアなどの影響で、関東煮（かんとに）をおでんと言い換え、わずかながらも薩摩揚げとはんぺんを区別するようになった。
English: However, not all Oden in each style are the same; even the standard soy sauce-flavored Oden may be eaten with sweet Misodare dip.
Japanese: しかし全てが同じという訳ではなく、通常の醤油味のおでんにも甘い味噌だれを付けて食べることもある。
English: Hence, convenience stores sell Oden with a small pack of sweet Misodare in addition to mustard.
Japanese: そのため、コンビニではからしの他に甘い味噌だれの小袋を付けて販売している。
English: At almost all udon (Japanese wheat noodle) restaurants, Oden is sold as a side dish on a 'help-yourself' basis.
Japanese: ｢うどん店｣では、必ずと言っても良いほど副食としてセルフサービス販売されている。
English: In some areas in this prefecture, Oden is served at ramen (Chinese soup noodle) restaurants for customers to eat while they wait for their ramen.
Japanese: また、県内の一部の地域ではラーメン屋で提供され、ラーメンの出来上がりを待つ間に食べられている。
English: Oden in Okinawa uses tebichi (pettitoes) as the main ingredient, in addition to seasonal green vegetables.
Japanese: 沖縄のおでんはてびち（豚足）をメインとしており、旬の葉物野菜が添えられる｡
English: In convenience stores, tebichi is sold along with the standard Oden which is similar to the one sold in the mainland of Japan.
Japanese: コンビニでは本土と同様の一般的なおでんと共にてびちも販売されている。
English: Centering around Kanto, some restaurants serve Oden cooked with lightly seasoned soup stock, with the name of 'Kyofu Oden' or 'Kyo Oden' (Kyoto-style Oden).
Japanese: 関東を中心に「京風おでん」「京おでん」という名称で、薄味のダシのおでんを出す店がある。
English: However, there is nothing unique about Oden in Kyoto, and the definition of 'Kyofu' (Kyoto style) is vague.
Japanese: しかし、京都のおでんに独自性があるわけでもなく、何をもって「京風」とするかの定義も曖昧である。
English: This applies to 'Kyofu udon,' 'Kyofu ramen,' and 'Kyofu spaghetti.'
Japanese: 同じことは、「京風うどん」「京風ラーメン」「京風スパゲティ」にも言える。
English: These dishes were probably named as such to mean 'Kyoto-style cuisine' based on the tendency of their tastes that match the image of dishes referred to as Kyo-ryori (local cuisine of Kyoto).
Japanese: おそらくは京料理と称されるもののイメージと合致する味の傾向から、「京料理風」という意味で名付けられたものと思われる。
English: Oden has fast-food-like characteristics, which is rare as a boiled and seasoned food, and is preferred particularly as a winter food.
Japanese: 煮物としては珍しくファーストフード的な性格を持ち、特に冬の食物として好まれる。
English: It is often served as sake no sakana at small pubs called 'Oden ya' (Oden shop).
Japanese: 「おでん屋」と称される小さな一杯飲み屋で酒の肴として供されていることも多い。
English: In the past, 'Oden ya' stalls opened at nights all across towns and served as an oasis for drunk customers.
Japanese: かつては、屋台の「おでん屋」が夜になると町中に店を出して酔客の憩いの場となった。
English: Mom-and-pop candy stores and restaurants also had on the storefront a large pot of Oden which was simmered on shichirin (earthen charcoal brazier [for cooking]) or a stove all day long.
Japanese: また駄菓子店や食堂などの店先におでんの大鍋を置き、七輪やストーブなどで日がなぐつぐつと煮込んでいた。
English: Such rustic sights were found everywhere in the past, but they have been disappearing since the 1980s.
Japanese: そのような素朴な風景も方々で見られたが、いずれも1980年代以降は廃れつつある。
English: Instead, in recent years, convenience stores started selling Oden simmered in electrothermal Oden pots during winter season.
Japanese: 代わって近年、冬季になるとコンビニエンスストアが電熱式のおでん鍋を置いておでんの煮売りをするようになった。
English: With its popularity, this Oden has taken root in wide areas, with many convenience stores selling Oden all year long, not just during winter.
Japanese: これは一般にも好評で広く定着しており、冬のみならず、一年中おでんを用意しているコンビニが多い。
English: Many Oden products are also available, being packaged in retort pouches containing simmered ingredients together with a soup.
Japanese: 煮込み済みのおでん種をつゆごとレトルトパックにした商品も多く売られている。
English: Unusual products include 'Oden kan' (canned Oden) which is manufactured by Tengu Kanzume (Tengu Canning) and available at shops and from vending machines.
Japanese: 変わり種としては天狗缶詰が缶詰「おでん缶」を製造しており、店舗や自動販売機で売られている。
English: In addition to black- or white-colored board-shaped types, twisted types and ball-shaped types flavored with green laver, sesame, citron, or cayenne pepper powder are available.
Japanese: -黒・白の板状に加え、ひねったものや青海苔・ごま・ゆず・一味唐辛子などの団子状の物もある。
English: Although arms are used, small ocellated octopuses are also often used in a wholly skewered condition as an Oden ingredient.
Japanese: -足の部分を用いるが、おでんの具としては、小さいイイダコが丸々串に刺さっている場合も多い。
English: This is the Oden ingredient that motivated Yoshimi ARAI, a writer and curator of the ODEN Museum, to go on a tour of Oden shops/restaurants around Japan.
Japanese: おでん博物館館長でもある作家の新井由己が原付バイクで日本一周おでん食べ歩きを始めるきっかけとなったおでんの種でもある。
English: Because the Yaizu Port is number one in the number of catches of bonito, ara (internal organs of fish) of bonito is relatively easily available, which is considered to be the reason why it came to be used as an Oden ingredient.
Japanese: 焼津港が鰹の水揚げ量において国内隋一であることから、鰹のアラが比較的簡単に手に入るため、おでんの具材としても使われるようになったと見られている。
English: Although this had been indispensable for Kansai Oden, after the ban on commercial whaling, this became available only at some high-class shops/restaurants.
Japanese: 以前は関西のおでんには欠かせない具であったが、商業捕鯨禁止以降は一部の高級店でしか口に出来ない。
English: Similarly, there are other variations such as red pickled ginger, edamame (green soybeans), octopus, squid's tentacles, and so on, which are all deep-fried in a Satsuma-age shape.
Japanese: 同様に紅生姜・枝豆・タコ・イカげそ等がそれぞれさつま揚げ状に揚がったものもある。
English: Karashina (brassica juncea), bok choy, lettuce, and so on boiled in an Oden soup for a very short time.
Japanese: -カラシナ、チンゲンサイ、レタスなどをおでんのつゆにさっとくぐらせたもの。
English: Although Oden had originally been eaten only in Japan, it spread to Taiwan and the Korean peninsula during the annexation period.
Japanese: 元来は日本でだけ食べられていたが、併合時代に台湾や朝鮮半島などにも広まった。
English: In Taiwanese, Oden is written as '黑輪,' which is pronounced as 'oren' (Taiwanese does not have a voiced consonant of "de;" therefore, "de" corrupted to 're'.)
Japanese: 台湾語では「黑輪」と書いて「オレン」と発音する（台湾語には濁音の『で』がなく、『レ』と訛った）。
English: In current convenience stores and stalls in Taiwan, Oden is sold with the description of '關東煮,' which is Osaka-style (The 7-Eleven stores in Taiwan use the description '関東煮,' the new letter shape in Japan.)
Japanese: なお、現在の台湾のコンビニエンスストアや屋台などでは、「關東煮」という大阪風の表記で広く売られている（台湾のセブンイレブンでは「関東煮」と日本の新字で表記）。
English: In South Korea, Oden is used as a general name for paste products, which are stewed in soy sauce-based soup stock (In most cases, no other ingredients are included unlike Japan) or fried with karashi miso (miso mixed with mustard).
Japanese: 大韓民国では練り物そのものを一般にオデンといい、醤油ベースの出汁で煮込んだり（日本のように他の具が入ることはまずない）、辛子味噌で炒めたりする。
English: Japanese convenience stores in Shanghai City also sell Oden; however, the difference is that the ingredients are skewered and put in a disposable cup when sold.
Japanese: 上海市の日系コンビニエンスストアなどでもおでんが売られているが、串に刺し、使い捨てのコップに入れて売るという違いがある。
English: In Shanghai, Oden is written as '熬点' and pronounced as 'Aódiǎn;' however, the origin of the term is 'Oden' in Japanese and the characters used have a second meaning close to 'stewed snack.'
Japanese: 上海では「熬点」と書いて「Aódiǎn」と発音するが、語源は日本語の「おでん」で、煮込んだスナックというような字義をかけてある。
English: Many Japanese convenience stores in the Kingdom of Thailand also sell Oden in a mostly similar style to Japanese one.
Japanese: タイ王国の日系コンビニエンスストアでもほぼ日本と同じスタイルでおでんが多く売られている。
English: It mainly refers to Noami, Geiami and Soami, who were Suibokuga (ink-wash painting) painters and called 'Sanami' (three great artists of the Ami school), and the painters influenced by their painting style.
Japanese: 主に「三阿弥」と称された水墨画絵師であった能阿弥、芸阿弥、相阿弥および、彼らの画風に影響を受けた絵師を指す。
English: The painting styles of Southern Song of China, especially the works following the painting style of Mi Fu and Mi Youren generally apply.
Japanese: 中国南宋の画風、特に米元章や米元暉の画風を踏襲する作品が一般的に該当する。
English: However, since there are no stylistic features and no defined classifications, there exists no Ami-ha school as a name of concept in art history.
Japanese: が、様式的な特徴は無く、明確な分類も存在しないため、美術史上の概念としての阿弥派という呼称は存在しない。
English: Giondofu refers to a Dengakudofu (tofu, bean curd skewered, roasted over charcoal, and coated with miso) dish, sold by two chaya (tea houses) in front of Yasaka-jinja Shrine (Gion-jinja Shrine) in Kyoto in the Edo Period.
Japanese: 祇園豆腐（ぎおんどうふ）は、江戸時代、京都の八坂神社（祇園神社）門前の2軒の茶屋で売られた田楽豆腐の料理である。
English: The tofu dish sold by these chaya became popular and was named 'Giondofu.'
Japanese: これらの茶屋で売られた豆腐料理が評判となり、「祇園豆腐」と命名された。
English: It is made by slicing tofu thinly and flatly, roasting the both sides a little over the fire with two skewers put, cooking with miso (bean paste) sauce, and sprinkling fuko (powder of wheat-gluten bread) on the surface.
Japanese: 豆腐を薄く平たく切り、2本の串を刺し、火にかけて表裏両面を少し焼き、味噌たれで煮て、上に麩粉を点じたものである。
English: Zenki and Goki refer to an ogre couple which EN no Ozunu (A semi-legendary holy man noted for his practice of mountain asceticism during the second half of the seventh century), a founder of Shugendo (Japanese mountain asceticism-shamanism incorporating Shinto and Buddhist concepts), was accompanied with.
Japanese: 前鬼・後鬼（ぜんき・ごき）は、修験道の開祖である役小角が従えていたとされる夫婦の鬼。
English: In the sculptures and pictures of EN no Ozunu, Zenki and Goki are often (not always) depicted in his right and left.
Japanese: 役小角を表した彫像や絵画には、しばしば（必ずではないが）前鬼と後鬼が左右に従う形で表わされている。
English: Zenki is also called Gikaku or Gigaku, and Goki is also called Gigen or Giken.
Japanese: 前鬼の名は義覚（ぎかく）または義学（ぎがく）、後鬼の名は義玄（ぎげん）または義賢（ぎけん）ともいう。
English: It is said that they were Shikigami (the spirit using magic or divination) used by EN no Ozunu, and they were sometimes regarded same as Gikaku and Gigen who were supposed to be En no Ozunu's disciples (their substantiality and the actual relation are unclear).
Japanese: 役小角の式神であったともいい、役小角の弟子とされる（実在性および実際の関係は不明）義覚・義玄と同一視されることもある。
English: Zenki, the husband is a red ogre, representing yang of yin-yang, with an iron axe, and goes in front of EN no Ozunu and clears the path as the name shows.
Japanese: 夫の前鬼は陰陽の陽をあらわす赤鬼で鉄斧を手にし、その名のとおり役小角の前を進み道を切り開く。
English: Goki, the wife is a blue ogre (also depicted as blue green), representing yin, with a jug of Risui (water with psychic power), and she mostly carries seeds in an Oi on her back.
Japanese: 妻の後鬼は、陰をあらわす青鬼（青緑にも描かれる）で、理水（霊力のある水）が入った水瓶を手にし、種を入れた笈を背負っていることが多い。
English: Though, thinking of yin-yang, Zenki is regarded as A (with the mouth open) and Goki as Un (with the mouth closed) in nature, it is sometimes reversed.
Japanese: 本来は、陰陽から考えても、前鬼が阿（口を開いている）で後鬼が吽（口を閉じている）だが、逆とされることもある。
English: Or he hid the youngest child of their five children in an iron oven, by which he made them know the sorrow of the parents whose child was killed.
Japanese: あるいは、彼らの5人の子供の末子を鉄釜に隠し、彼らに子供を殺された親の悲しみを訴えた。