nntsuzu/KFTT huggingface dataset:
English: Someone who became suspicious about the screen tried putting a long strip of paper on the face of the woman in the picture, later when the woman appeared she also had a long strip of paper on her face.
Japanese: 屏風を怪しんだある者が、絵に描かれた女性の顔に細長い紙を貼り付けてみたところ、現れる女性も顔に細長い紙を付けていた。
English: According to the painter, the painting on the screen was drawn by Mitsuoki TOSA, who was well-known during the Edo period, and it was quite valuable.
Japanese: すると絵師が言うには、その屏風の絵は江戸時代に画家として名を馳せた土佐光起のものであり、貴重なものだということだった。
English: Goshiki-mame (five-colored roasted sweet beans), roasted beans of five different colors covered with a sugar coating, are regarded as a well-known Kyoto confection.
Japanese: 五色豆（ごしきまめ）は糖衣のいり豆に5色の色を付けたもので、京都の銘菓とされる。
English: They are often packed in boxes with the upper side covered with transparent materials to show the five different colors.
Japanese: 商品の形状としては、上部が透明な箱に入れられ、5色の状態が見えるようにされたものが多い。
English: The name comes from its bending shape and the stripes on it that make it look like a shrimp.
Japanese: 名称の由来は、エビのように反り返えった形をしている事やエビに似た縞模様などがある事から付けられた。
English: Although it is now produced in Kyoto prefecture, Tondabayashi in Osaka prefecture, Tokushima prefecture and Kochi prefecture, an eighty percent share of the domestic market is harvested on the eastern bank of the Tenryu river between the previous Toyooka-mura and the previous Ryuyo-cho (the present Iwata city), the biggest source of it in Japan.
Japanese: 現在、京都府・大阪府の富田林・徳島県・高知県でも作られているが、全国シェアの8割は静岡県の旧豊岡村から旧竜洋町(現磐田市)にかけての天竜川東岸で収穫されており、日本一の産地となっている。
English: Ebi-imo is considered a high-grade ingredient because it does not fall apart while boiling and the taste is good; a famous dish using Ebi-imo is Imobo in Kyo-ryori (Kyoto cuisine).
Japanese: 煮崩れせず味も良いため高級食材として扱われており、海老芋を使った料理としては京料理の芋棒が有名である。
English: In the Anei era during the Edo period (1772～81, in the late 18th century), Prince Shorenin-no-miya had Gondayu HIRANO, his attendant and the ancestor of the Hirano family that ran a Kyoto cuisine restaurant "Imobo," grow a kind of taro, which had been brought from Nagasaki by the prince, and large, good potatoes were harvested.
Japanese: 江戸時代の安永年間（1772～81）（18世紀後半）に、青蓮院宮〔しょうれいいんのみや〕が長崎から持ち帰った里芋の一種を、仕えていた平野権太夫（京料理「いもぼう」平野家の祖先）に栽培させたところ、大型で良質の芋が取れた。
English: The name comes from the shape of the taro, which is bent due to the weight of soil after repeatedly covering the potatoes with soil, resembling the shape of a shrimp.
Japanese: 土寄せを何回も行い、土の重さで湾曲した芋の形が海老に似るので、この名前がつけられた。
English: Around 1926, Ichiro Kumagai, who was an inspector of farming at the town office of Toyoda-cho (the former Idoori Village), in the previous Iwata district, introduced ebi-imo into the area as a new crop to deal with the Showa recession.
Japanese: 昭和2年頃、旧磐田郡豊田町（旧井通村）役場の農事監督官、熊谷一郎氏が、昭和の不況対策のため新作物として導入した。
English: It was first produced as a trial by a farmer in the Kegojima area in the former Toyoda cho, and in 1931, the basis for production and sales was laid by a shipping association (chair: Mr. Naito).
Japanese: まず、旧豊田町気子島地区の農家によって試作され、昭和6年に出荷組合（組合長　内藤氏）によって生産販売の基礎がつくられた。
English: At that time, this shipping association was composed of about 50 families in Kegojima, and it shipped its production to wholesale dealers in Osaka, Kyoto, and Tokyo and it was proud of the reputation for 'ebi-imo.'
Japanese: 当時この出荷組合は気子島部落約50戸で構成され、大阪、京都、東京の問屋に出荷して、「エビイモ」の名声を誇っていた。
English: After that, people in Toyooka (the former Kaketsuka-cho) in the former Ryuyo-cho learned that raising ebi-imo was bringing substantial income to the Kegojima area, and Hiroshi ITO, the head of the farmers' cooperative of the former Ryuyo-cho, grew it from in 1938 to 39 and produced good potatoes, after the start the cultivation of ebi-imo in this area greatly developed.
Japanese: その後、気子島地区では海老芋栽培によって高収入をあげていることが旧竜洋町豊岡（旧掛塚町）に伝わり、昭和13～14年にかけて、当時の旧竜洋町農業協同組合長、伊藤弘氏がこれを栽培し、良好な成績を得たのをきっかけに、この地域における海老芋栽培は大きく発展した。
English: After 1945, growing ebi-imo rapidly spread in Terabun, Iwata City and the Hirose area of the former Toyooka-mura, which had the same soil conditions, and Iwata city became well-established as a site of ebi-imo production.
Japanese: 昭和20年以降、同じ土壌条件である磐田市寺分、旧豊岡村広瀬地区にも急速に普及し、磐田市は海老芋産地として定着した。
English: The former Toyooka-mura started to grow ebi-imo in earnest during the late 1950's, as the construction of Sakuma dam and Akiha dam at the upper reaches of the Tenryu river was completed and they did not have to worry about flooding as much as before.
Japanese: 旧豊岡村では、天竜川上流に佐久間ダム・秋葉ダムが完成したことから、洪水の心配が少なくなった昭和30年代初めに、本格的に栽培されるようになった。
English: At first it was introduced from the Kansai region to replace mulberry following the retreat of sericulture.
Japanese: 当初、養蚕の後退とともに、桑に変わる転勤作物として、関西地方から導入された。
English: After that, around 1960, as the sources of ebi-imo around the land of its birth, Kyoto and Osaka, gradually became residential areas, Chuen became the main source, and has remained so up to the present day.
Japanese: その後、30年代半ばになると、本場の京都や大阪周辺の海老芋の産地が、次々と住地化されていったため、中遠地方が主産地となり現在に至っている。
English: Without 'tsuchi-yose', the putting of soil between the stems coming from the parent potatoes and those from the smaller potatoes, the smaller (koimo) will not part and they will not acquire the basic bent shape of ebi-imo.
Japanese: 「土寄せ」という親芋由来の茎と子芋由来の茎の間に土を入れる作業をしないと、子芋が親芋から離れないので、本来の海老芋のように湾曲した形にならない。
English: To produce heavy ebi-imo, it is desirable to have rich, permeable soil and maintain the soil at an appropriate humidity.
Japanese: 肉付きの良い海老芋を生産するには、肥沃な透水性のある適度な湿度が保たれる土壌であることが望ましい。
English: Because ebi-imo is likely to be damaged by fertilizer, the decision of when to plant should be taken with consideration of the water in the soil, and it is better to do the planting just after a rain when the soil is wet enough.
Japanese: 海老芋は肥料障害を受けやすいため、植え付け時の決定は土壌の水分状態を見て行い、植え付けは雨降直後土が充分湿気を保っている時が良い。
English: When the soil becomes dry, even fertilizer added two weeks prior can cause damage, making irrigation necessary in dry periods.
Japanese: 土が乾燥気味の時は、2週間前に施した肥料でも障害が出る場合があり、従って乾燥しているときは、灌水する必要がある。
English: If irrigation is impossible, be sure to lay the initial manure not under each potato set, but between them.
Japanese: 灌水不可能な場合は、元肥を種芋の下に施さないで株間に施すように留意する。
English: When applying additional fertilizer, the closest attention and care are necessary; for example, spreading additional fertilizer over four times to avoid any damage due to fertilizer.
Japanese: 追肥を施す場合でも、細心の注意と工夫が必要で、例えば追肥を4回に分施するのも肥料障害回避のためである。
English: Other than the above, one thing especially worth mentioning is that removing leaves and stems is one of the essential farming techniques needed to make the smaller potatoes larger.
Japanese: その他、特記すべきことは、摘葉、摘茎が子芋の肥大に欠かせない農業の一つである。
English: Removing the stems and leaves of the parent potatoes, makes the tips of their leaves curved, preventing them from spreading too much will have a beneficial effect on the growth of smaller potatoes.
Japanese: 親芋の茎葉を除去し、親芋の葉の先端が湾曲し、十分展開しないことは、子芋の肥大に好影響を及ぼす。
English: Raifuku refers to formal clothes which were used by nobles of the Fifth Rank and higher, and worn at the New Year's court ceremony and new emperor's enthronement ceremony; it was introduced into the Japanese court and modeled after Chinese law.
Japanese: 礼服（らいふく）とは、唐の律令を参考に日本の朝廷に導入された、五位以上の貴族が正月の朝賀や代始の即位式に用いた正装のこと。
English: (In the ritsuryo system, or the old system of Japanese government based on the penal and civil codes, government officials of the Fifth Rank and higher could wear raifuku and chofuku (clothes worn by the nobility when attending Court), while officials of the Sixth Rank and lower wore only chofuku.)
Japanese: （律令制度では五位以上の官僚の服には礼服と朝服とがあり、六位以下には朝服のみがあった。)
English: In China there was a complicated system of clothes such as benpuku (nobles' ceremonial clothes and headdress), chofuku (kosh hitoe, unlined garment of red sheer silk), koshu (short jacket and kukuri bakama (hakama trousers, the bottoms of which are tucked up at the knee with a string)), jofuku (everyday clothes), and so on.
Japanese: 唐では冕服・朝服（絳紗単衣）・袴褶（短いうわぎに括り袴）・常服などの複雑な服飾制度があった。
English: In the Japanese raifuku system, Emperor's raifuku was similar to enpuku, and subjects' raifuku was close to chofuku, but both of them were very different from Chinese ones in form and sewing.
Japanese: 日本の礼服にあてはめると、天皇礼服は冕服、臣下の礼服は朝服に似るが、いずれも構成や仕様が大きく異なる。
English: A Chinese book contains a record concerning the costume of AWATA no Mahito, which states that he 'wore coronet of office with floral decoration and a purple robe tide with a silk sash,' and seems to have been equivalent to raifuku.
Japanese: 唐書などに粟田真人の装束を「花飾りをつけた進賢冠・紫の衣を帛の帶で縛る」と記すが、これが礼服に相当するようである。
English: The differences between the Chinese chofuku and the Japanese raifuku such as Japanese headdress with floral decoration which looked like a coronet of office, and a silk sash in place of a leather belt were summarized, and at the same time illustrated that the style of raifuku drawn in records dating after the Heian period were faithfully handed down from raifuku in the Nara period.
Japanese: 進賢冠に似るが花のついた冠、帛（絹）の帯のみで締めて革帯を用いないなどの特徴は、唐の朝服と日本の礼服の差を簡略にまとめたものであり、同時に平安時代以後の資料に記される礼服の様式が、奈良時代のそれをかなり忠実に継承することを証明している。
English: It took a very long time to procure the material for clothes, so after the reign of the Emperor Junna, the officials were constrained from wearing it except during the New Year's court ceremony.
Japanese: 材料を調達するにも作るのにも非常に手間のかかるものであったことから、淳和朝以降朝賀での使用は抑制されはじめた。
English: The New Year's court ceremony itself was discontinued during the reign of the Emperor Ichijo, and clothes were no longer worn at the annual event but were worn until the enthronement ceremony of the Emperor Komei (Raifuku for women after the enthronement of the Emperor Gokashiwabara, and mokaraginu (a short coat for noblewomen with a train) was worn instead; however, the Empress during the Edo period wore the raifuku of white twill with no pattern and a style of tailoring following that of the Emperor).
Japanese: 朝賀自体が一条朝には断絶し、例年の行事には用いられなくなったが、即位式には孝明天皇の即位まで使われてきた（女子の礼服は後柏原天皇即位以後断絶し、裳唐衣が使用された―ただし江戸時代の女帝は白綾無文の礼服で、仕立ては男帝に準じた）。
English: From the late Heian period to the Kamakura period, Kura ryo (Department of Treasury) procured and managed the Emperor's wardrobe, while male nobles obtained their clothes by themselves, and the clothes for women and children were given by the government.
Japanese: 平安後期から鎌倉時代には、天皇の所用品は内蔵寮が管理・調進し、男性貴族のものはそれぞれが調達、女子のものは官より賜う例であった。
English: The Emperor's raifuku was checked before he ascended the throne during 'the inspection of raifuku' during the reign of the Emperor Gosuzaku in the mid-Heian period (when the Emperor was child, it was conducted by the regent), therefore the style of raifuku was faithfully maintained, but male nobles sometimes borrowed used clothes and accessories, or made new clothes without following this custom; the style of clothing was sometimes not unified.
Japanese: 天皇の礼服については、平安中期の後朱雀朝頃から即位に先立ち御前でおこなわれる「礼服御覧」で検分がなされ（幼帝のときは摂政がおこなう）、様式が忠実に守られたが、男性貴族の所用品は古いものを借りて使ったり、適当なものを新調したため、様式の混乱が進行した。
English: The colors of osode (kimono with big sleeves and opened cuffs) and kosode (kimono with tight sleeves) depended on the court ranks, but after the Heian period various colors of kimono appeared, which were outside the scope of regulation.
Japanese: 大袖・小袖の色は位階によったが、平安時代以降その範囲を超えるような色のものも増加した。
English: When the Kamakura period came, sappanwood was used for dyeing osode red for women in spite of their court ranks.
Japanese: 女子の大袖は、鎌倉時代になると位階にかかわらず蘇芳による赤が使用された。
English: During the Edo period, male nobles' clothes also came to be furnished under the control of the Yamashina family, the official of Kuraryo, and stocked in the 'Government warehouse' in the Imperial palace, and it became common to lend clothes to nobles (they were allowed to make new clothes by themselves), which helped standardize their clothing.
Japanese: 江戸時代には男性貴族のものも内蔵寮山科家の管理のもと御所の「官庫」に用意され、貸下げが一般化し（自前で新調してもよかった）、定型化した。
English: The library of the Kyoto Imperial palace owned all the Emperor's raifuku from the period of Emperor Gosai to Emperor Komei.
Japanese: 京都御所の御文庫には後西天皇以後孝明天皇までの歴代の礼服が伝来する。
English: Orange was a color for the Crown Prince, deep purple for the First Rank, light purple for the Prince of Second to Fifth Rank, and subjects of the Second and Third Rank, deep scarlet for the subjects of the Fourth Rank, and light scarlet for those who held the Fifth Rank.
Japanese: 皇太子は黄丹色、一位は深紫、王の二位以下五位以上、臣下の二位三位は浅紫、臣下の四位は深緋、五位は浅緋。
English: Among the twelve embroidered patterns, the patterns of the sun, moon, seven stars, mountain, dragon, pheasant, sake-ware, and fire were embroidered for the Emperor's costume.
Japanese: 天皇は袞冕十二章のうち、日・月・星黼・山・竜・華虫・宗彜・火を刺繍する。
English: In 820, it was decided by Imperial edict issued by the Emperor Saga (Nihonki ryaku (The Abbreviated History of Japan) and Ononomiya Annual Ceremonies), and according to the Shosoin documents, it was conjectured that the clothing for the Emperor was white and had no embroidery (although it was worn at the eye-opening ceremony of the Great Buddha).
Japanese: これは弘仁11年に嵯峨天皇の詔で決められたものらしく(日本紀略・小野宮年中行事)、奈良時代には白で刺繍のないものであったらしいことが正倉院文書から推定されている(ただし大仏開眼会での所用品)。
English: It is different from kosode in later years, and refers to kimono with tight sleeves, which are smaller than osode.
Japanese: 後世の小袖とは別物で、単に筒袖のように大袖より袖が小さくしたててあるものという意味。
English: It is worn over hakama and something like a pleated skirt of silk gauze, which is worn under kosode.
Japanese: 袴の上、小袖の下に身につける紗に襞を畳んだプリーツスカート状のもの。
English: In drawings, it was sometimes described as a rather narrow hakama, but according to a record, it was the same as sokutai which was used in the Medieval period.
Japanese: 絵画ではやや細く描かれていることもあるが、記録によれば中世には束帯と同じものが用いられている。
English: Originally it resembled a flat braid which was worn with a sword, but in the early-modern times twilled sashes such as the arare ji (hail pattern, or rectangle checkerboard pattern) became common.
Japanese: 本来は太刀を帯びるのに使った平緒に類する施工であったらしいが、近世では霰地(長方形の石畳文)などの綾をたたんだ帯が普通になった。
English: Usually a single strand of gems are worn (hung from kumino obi, and place around the left knee) but only the Emperor can wear two strands (hanging from both right and left sides).
Japanese: 普通は一連(條帯から下げる。左ひざに当たる位置にする)だが、天皇のみ二連(左右にさげる)。
English: Deep purple for the Imperial Princess, First Rank Princess, and First Rank Naimyobu (court lady), light purple for the Princess of Fifth Rank and higher and Naimyuobu of Third Rank and higher, deep scarlet for the Naimyobu of Fourth Rank, and light purple for the Naimyobu.
Japanese: 内親王･一位の女王･一位の内命婦は深紫、女王の五位以上・内命婦三位以上は浅紫、内命婦四位は深緋、内命婦は浅紫。
English: Sappanwood deep purple for the Imperial Princess and the Princess of Third Rank and higher, light purple deep green for the Princess and Naimyobu of Fourth Rank, and light purple light green for the Princess and Naimyobu of Fifth Rank.
Japanese: 内親王・女王三位以上は蘇芳深紫、女王・内命婦四位は浅紫深緑、女王・内命婦五位は浅紫浅緑。
English: It had a dyed pattern called yuhata, and dark red and purplish green for women of First Rank and higher, while the women of lower rank wore dark red, light purple, and light or deep green.
Japanese: 纈（ゆはた）といって染め模様のあるもので、一位以上は蘇芳深浅の紫緑、それ以下は蘇芳浅紫浅深緑。
English: According to the records written between the late Heian period and Kamakura period, women wore mokaraginu (juni hitoe) with no mo (long pleated skirts) and karaginu (a waist length Chinese style jacket), and wore red osode and green mo over the uchigi (a series of brightly colored unlined robes that create a layered effect) and shoes, decorating their hair with golden Chinese phoenix brooch, while holding a fan and shade.
Japanese: 平安時代後期―鎌倉時代の記録によると、裳唐衣（十二単）の裳と唐衣を取り、袿を重ねた上に赤い大袖と緑の裳をつけ、髪に金の鳳凰の徴をさし、扇と翳（さしば。うちわ）を持ち、くつをはいたという。
English: Karaginu were not worn over the osode, and hire (something like a robe of feathers) did not exist, and soeobi were tied on as an accessory.
Japanese: 大袖の上には背子（からぎぬ）の類はつけず、また領巾（ひれ―羽衣のようなもの）はなくて、紕帯を飾帯として締めたという。
English: The Empress's osode, kosode, hiraobi were all white twill with no embroidery (this is because after 820 an Empress regnant had not existed for some long time, so the women's clothes were modeled after articles left by the Emperor Shotoku).
Japanese: 女帝は大袖・小袖・褶ともに白綾で刺繍がない(これは弘仁11年以降長く女帝の例がなかったので、称徳天皇の遺品が先例になったからである)。
English: In addition, the twilled white robe used for the official investiture of the Empress was not recognized as raifuku at least until after the mid-Heian period.
Japanese: なお、立后に使用する白綾衣は、少なくとも平安時代中期以降は礼服とは認識されていなかった。
English: Mata-nozoki is one of the methods to enjoy looking at Amanohashidate from Kasamatsu Park or Ama no Hashidate View Land in Miyazu city, in Kyoto prefecture.
Japanese: 股のぞき（またのぞき）は、京都府宮津市にある傘松公園や天橋立ビューランドから天橋立を観る方法の1つである。
English: People get on a platform for Mata-nozoki at the observatories in the places above, turn their back to Amanohashidate, and bend down and look from between their legs.
Japanese: 上記の展望台などにある「股のぞき台」の上に乗って、反対方向を向いて、股の間から天橋立をみるという方法である。
English: The scenery seen following the method above is called "a bridge built over the heaven" or "a dragon going up to heaven."
Japanese: その方法でみた風景は、「天に架かる橋」や「天に昇る龍」とも呼ばれる。
English: Although the flower representing Kyoto prefecture is a weeping cherry tree, Saga-giku chrysanthemums and Dianthus were designated as flowering plants in March 6, 1990 (some people also consider them flowers).
Japanese: 京都府の花はしだれ桜であるが、草花（花とする見方もある）としてナデシコと共に1990年3月6日制定された。
English: Yusoku cuisine is a type of taikyo ryori (dishes served at a grand banquet) which was developed through the social etiquette of nobles during the Heian period, and survived into the modern day as a cuisine in the style of the court nobles.
Japanese: 有職料理（ゆうそくりょうり）とは、平安時代の貴族の社交儀礼の中で発達した大饗料理が、公家風の料理形式として残った物である。
English: However, what is called 'yusoku cuisine' today has been influenced by honzen ryori (a full-course dinner), and is different from what was made in the Heian period.
Japanese: 但し、現在「有職料理」と言われている物は、本膳料理などの影響も受け、平安時代当時そのままの様式ではない。
English: A narrow wood strip excavated from Prince Nagaya's residence indicated that meals for visitors were already common among nobles in the Nara period, but details are unknown.
Japanese: 長屋王邸出土木簡などから、奈良時代には既に貴族社会で接待料理が成立していたことが伺えるが、その具体的な形式は不詳である。
English: The style of daikyo ryori which was developed seems to be 'shinsen' (food and wine offered to the gods) which appears in a section pertaining to the gods of heaven and earth in the 'Engi Shiki' (The Rule of the Engi Era), and we can still see traces of daikyo ryori in shinsen served at the Kasuga Taisha Shrine and 'hyakumi no onjiki' (food altarage) offered at Tanzan-jinja Shrine.
Japanese: それが発達した物が「延喜式」神祇項目に出てくる「神饌」と思われ、春日大社の神饌や、談山神社の「百味御食」（ひゃくみのおんじき）などにその形式を残していると考えられている。
English: Furthermore, during the mid-Heian period, ranking among court nobles were fixed, such as ranks for Imperial families, Sekkan (Regent and Chancellor) families, and other court nobles, and 'daikyo' became a form of receiving guests.
Japanese: 更に平安中期になると、貴族の中でも皇族、摂関家、それ以外の貴族の序列は動かしがたい物となり、その接待の形式として「大饗」が定められる。
English: According to "Naigai Sho" (selection from inside and outside the country) and "Kojidan" (Tales About the Past), influenced by Chinese culture, all dishes placed on the table were called 'daiban' and there was an extensive menu including garnished foods introduced from foreign countries such as 'togashi' (Chinese cake), and which also required complicated table manners, and from today's point of view, it seems to have been a very stiff and formal style of eating.
Japanese: 唐文化の影響を受け、「台盤」と呼ばれるテーブルに全料理を載せたり、「唐菓子」など渡来の料理も添えられるなどの献立の多さもさることながら、食べる側にも食べ物の種類ごとに細かい作法が要求されたことが『内外抄』や『古事談』の記述から分かり、現代人から見ると大変堅苦しい物だったようである。
English: Moreover, cooking techniques such as the creation of stock was not developed yet, and each person seasoned his or her meal with salt and vinegar at the table; besides noble people tried to show their power by eating rare foods. They regarded vegetables as 'low-class foods' and did not eat them.
Japanese: その上、出汁を取る、などの調理技術が未発達で、各自が塩や酢などで自ら味付けをしていた上に、珍しいものを食べる事によって貴族の権威を見せつけ、野菜を「下品な食べ物」とみなして摂取しなかった。
English: In conclusion, such meals had low nutritional value, and they considered making comments on what they were eating as taboo under the influence of Buddhism.
Japanese: また、仏教の影響で味の美味いまずいを口にする事をタブー視していたことから、栄養面から見るとかなり悪い食事であった。
English: Daikyo' had at least two different kinds of style: 'Nigu no daikyo' (a grand banquet hosted by the Empress and Crown Prince) and 'Otodo no daikyo' (a grand banquet hosted by Minister).
Japanese: 「大饗」には少なくとも「二宮大饗」と「大臣大饗」の2形式が存在していた。
English: According to "Heihanki" (Diary of TAIRA no Nobunori) which was written in the late Heian period, FUJIWARA no Motozane held 'Otodo no daikyo' in 1156, following the example of Otodo no daikyo held by FUJIWARA no Tadamichi in 1116; he began making preparations nine days before the banquet, ordering small dining tables varnished with red lacquer, spreading white silk cloth over them like a tablecloth, and foods were arranged on lacquered tableware, which were specially ordered for the banquet as well as oshiki (a wooden placemat with raised edges).
Japanese: 平安末期の『兵範記』に書かれた藤原基実の保元元年（1156年）「大臣大饗」は、永久(元号)4年（1116年）の藤原忠通のそれを参考とし、事前の準備は宴会予定日の9日前から始められ、赤漆塗の膳を特別にあつらえ、その膳の上には白絹を現在のテーブルクロスの如く敷き、これまた特別にあつらえた折敷や漆塗の食器に料理を盛りつけたとある。
English: Details of this banquet were written in "Collection of Miscellaneous Matters," which states that menus differed in accordance with attendants' social position; twenty-eight kinds of dishes to the Imperial family's guests of honor (described as 'venerable people'), twenty kinds of dished to the attending high nobles of Third Rank or higher, twelve kinds to the Shonagon (lesser councilor of state) class, and eight to the host, who was served the least.
Japanese: この時の具体的な内容は『類聚雑用集』に記録されているが、それによると、献立の内容は参列者の身分によって異なっており、皇族の正客（「尊者」と記述される）は28種類、三位以上の陪席公卿は20種、少納言クラスでは12種、接待する主人が最も少なく8種となっていた。
English: The menu included 'cooked rice,' seasonings, uncooked food, dried food, togashi (similar to the present doughnut), kigashi (fruits).
Japanese: 献立内容は「飯」、調味料、生もの、干物、唐菓子（今のドーナツに近い）、木菓子（＝果物類）。
English: Uncooked food did not include game meat, but seafood and fowl (such as pheasant), while dried foods included abalones, octopuses, and frogs, so game meat was not included either.
Japanese: 生ものには獣肉類は無く、魚介類、鳥類（雉など）で占められ、干物もアワビやタコ、蛙などで獣肉類は無い。
English: Considering the fact that seasonings were arranged on different dishes, food did not have flavor and people seem to have seasoned the food to their likening as they dined.
Japanese: 調味料が別皿になっているところから見て、料理自体には味はなく、食べるときに好みで調味料をつけながら食べた物と考えられる。
English: Seasonings differed according to the social position, and venerable people and court nobles were served four different seasonings, while the host was served only salt and vinegar.
Japanese: この調味料も身分によって差があり、尊者や公卿は醤など4種あったが、主人には塩と酢のみであった。
English: Chopsticks and spoons were used, although they declined in use after the Kamakura period, and all plates and bowls were almost same size and the order of foods was not clear, which was characteristic of this style.
Japanese: また、食器として箸の他に鎌倉時代以降は衰退する匙（スプーン）が存在し、各料理を盛りつけた容器の大きさがほぼ同じで料理の序列が判然としていない点も後の時代の料理とは異なる特徴といえる。
English: When the Kamakura period came, real political power passed into the hands of warriors from court nobles, and it was difficult to maintain daikyo ryori.
Japanese: 鎌倉時代になり政治の実権が貴族から武士に移ると、大饗料理を維持することは困難となった。
English: In the Muromachi period, warriors achieved a dominant position both economically and culturally, and warriors accepted the court nobles' culture, establishing a style of 'honzen ryori' as meals for entertainment, which was unique to the warriors.
Japanese: 室町時代になると経済的・文化的にも武士の優位は動かしがたい物となり、武士も公家の文化を取り入れ、武士独自の饗応料理として「本膳料理」の形式を確立する。
English: It is considered that while court nobles were taking the style of honzen ryori, the style of 'yusoku cuisine' was gradually formed as a unique ceremonial cuisine.
Japanese: 公家も本膳料理の形式を取り入れつつ、独自の式典料理として「有職料理」の形式が次第にまとまっていった物と考えられる。
English: In this process, things peculiar to China such as daiban (an oblong table for food) and togashi in the daikyo ryori seems to have been eliminated.
Japanese: この過程で大饗料理には存在していた台盤や唐菓子などの中国文化風味が欠落していった物と思われる。