nntsuzu/KFTT huggingface dataset:
English: To prevent any obstructions of view to landmarks, there are various regulations applicable to architectural structures in accordance with Kyoto Chobo Keikan Sosei Jorei (ordinance of creating scenery in Kyoto).
Japanese: 京都市眺望景観創生条例に基づいて、各五山への「しるしへの眺め」が損なわれないように建築物に規制が課せられている。
English: Ninjutsu is a generic term for techniques used by Ninja (persons in feudal Japan who used ninjutsu for the purposes of espionage, assassination, sabotage, etc.), who were active during the Muromachi Period and the Sengoku Period, to gather intelligence or to destabilize intelligence against the enemy camp and also arts of warfare and martial arts necessary to carry out Ninja's operations.
Japanese: 忍術（にんじゅつ）とは、日本の室町時代頃から戦国時代(日本)に活躍した忍者がおこなった敵方に対する情報収集、情報霍乱などに関する技術及びその際に必要とする兵法、武術の総称である。
English: Ninjutsu includes various martial arts such as swordplay and Jujutsu but equipment (weapons) specific to Ninjutsu is referred to as Ningu or Ninki.
Japanese: 忍術は剣術や柔術なども含むが、忍術独自の用具（武器）は忍具、忍器と呼ばれる。
English: Techniques to slip into the enemy camp to gather intelligence are described in Ninjutsu-sho (book of Ninjutsu) such as Mansei (or Bansei) Shukai and Shonin-ki.
Japanese: 万川集海、正忍記等の忍術書において情報収集のため相手方へ忍び込むための技術などが記述されている。
English: Koga school that fought against the Muromachi bakufu (Japanese feudal government headed by a shogun) and Iga school that was famous for Hanzo HATTORI, who was a retainer of Ieyasu TOKUGAWA are well known.
Japanese: 室町幕府と戦った甲賀流や、徳川家康の家来服部半蔵の伊賀流が有名である。
English: 'Rikyoku school,' 'Tsuji-Ichimu school,' 'Hattori school,' 'Taki school,' 'Yoshimori school,' 'Uchigawa school,' 'Takino school' and 'Sawa school' and 'Iga school' in Mie Prefecture
Japanese: 三重県「理極流」「辻一務流」「服部流」「滝流」「義盛流」「内川流」「滝野流」「沢流」「伊賀流」
English: According to the scientific analysis performed by a TV show abroad that was introduced in a Japanese TV show "Sekai Marumie Terebi-tokusobu," Ninjutsu was proven to be the world's fiercest martial art.
Japanese: 『世界まる見え!テレビ特捜部』にて紹介された海外番組で科学的に解析した結果、忍術が世界最強の格闘技と証明された。
English: Choju-Jinbutsu-giga is a emakimono (an illustrated scroll) that was handed down to Kozan-ji Temple, Ukyo Ward in Kyoto City.
Japanese: 鳥獣人物戯画（ちょうじゅうじんぶつぎが）は、京都市右京区の高山寺に伝わる絵巻物。
English: Today, the Ko and Hei scrolls are in the possession of the Tokyo National Museum and the Otsu and Tei scrolls are in the possession of the Kyoto National Museum.
Japanese: なお、現在は甲・丙巻が東京国立博物館、乙・丁巻が京都国立博物館に寄託されている。
English: It is said to be a work of Sojo TOBA, Kakuyu, however, there is no historical record to prove it, and moreover, there is no way to confirm that he was in fact involved in it.
Japanese: 覚猷（とばそうじょうかくゆう）の作、と伝えられるが、それを示す資料はなく、むしろ鳥羽僧正の筆が加わっているかどうかも確かめがたい。
English: There is an opinion that it was painted by plural painters due to difference of the style of painting, and it is thought that it was produced from the 12th to 13th century (end of Heian period to early Kamakura period) and that it might be a kind of anthology of caricatures of an individual painting by an individual painter of a different time.
Japanese: 各巻の画風の違いから、複数の作者によって書かれたとする説があり、制作年代は12世紀～13世紀（平安時代末期～鎌倉時代初期）とみられることから、作者も制作年代も異なる別個の作品の寄せ集めで、いわば戯画の集大成といえる。
English: Perhaps, historically unrenowned priests who grieved over social situations by assimilating animals to people might have drawn caricatures in a smile-provoking way.
Japanese: おそらく歴史上無名の僧侶などが、動物などに例えながら世相を憂い、ときには微笑ましく風刺したものであろう。
English: In particular, the scroll Otsu in which rabbits, frogs and monkeys were personified and depicted is very famous.
Japanese: 動物や人物を戯画的に書いたもので、特にウサギ・カエル・ニホンザルなどを擬人化して書かれた甲巻が非常に有名である。
English: It is known that social situations of the time were depicted and it is said to be the oldest cartoon in Japan.
Japanese: 当時の世相を描いたものとして知られ、「日本最古の漫画」とも言われる。
English: As a long time has passed since Choju-Jinbutsu-giga was drawn and because it is a collection of many individual pictures, it does not remain in it's original form.
Japanese: 鳥獣人物戯画は長い年月を経過し、また多数の作品を集めたというその性格から、描かれた当時の形態を留めていない。
English: There are many omissions and changes on the connecting part from the originals, and further, there are also many "fragmentary leaves" which are thought to be originally part of the Choju-Jinbutsu-giga.
Japanese: 脱落や繋ぎの変更があり、本来は鳥獣人物戯画の一部であったと思われる「断簡」が多数ある。
English: By the copies and fragmentary leaves that are left today, the originals drawn at the time or intermediate works can be presumed.
Japanese: それらは現在の形になる以前に模写された模本により、描かれた当時、あるいはその中間の形を推定することができる。
English: Sumiyoshi ke denrai mohon (the Sumiyoshi family's ancestral copy) (handed down to the line of "Goyo-eshi" (a purveying painter) to the Edo bakufu (Japanese feudal government headed by a shogun) (the middle roll of Toen yugi (rabbit monkey play)
Japanese: 住吉家伝来模本（江戸幕府の御用絵師だった家系に伝わっていた「兎猿遊戯中巻」）
English: According to the traditional recipe, first, daikon radish is sun-dried or air-dried until it is limp or soft enough to bend into a circle and then it is covered with the mixture of rice bran, salt, and the other ingredients including kelp, chili peppers and bark of diospyraceous kaki to add flavor.
Japanese: 伝統的な製法では、よく曲げられるほどまで日干しにしたダイコンを糠と塩、さらに風味付けにコンブや唐辛子、カキノキの皮などを加えて漬ける。
English: If no coloring is used, takuan is pale brown in color but, in general, turmeric or gardenia is used to color takuan yellow.
Japanese: 色は無着色だと主に薄褐色だが、ウコンやクチナシで黄色に着色したものの方が一般的である。
English: With respect to a large majority of takuan-zuke that is distributed today, instead of hiboshi daikon (sun-dried daikon radish), shio-oshi daikon (salt-cured daikon radish) or toshibori daikon (sugar-cured daikon radish), the daikon radish which has been salted or soaked in syrup to reduce its water content is often used.
Japanese: 現在流通している大多数の沢庵漬けでは、日干し大根の代わりに塩や糖液に漬けて水分を除いた塩押し大根や糖絞り大根を使用することが多い。
English: Some of the takuan-zuke is seasoned with liquid containing various seasoning including sweetener and flavor enhancer in addition to being processed with artificial food coloring.
Japanese: また、甘味料やうま味調味料などを配合した調味液で調味したり、人工着色料で色づけするなどして加工されることもある。
English: This is in part as a consequence of changes in consumers taste to prefer low sodium pickles over the years, but on the other hand, there have been some feedback mainly from the older consumers on the takuan-zuke in recent years, which seems to be a product of a food engineering process, that it is sweet and has unpleasant texture.
Japanese: これは時代が下るにつれて消費者の嗜好が変化し、より低塩分な漬物を求めるようになったことの帰結でもあるのだが、そのため、近年の食品工業的なたくあんに対しては、主に高齢層から、甘い、食感が悪いなどという意見が見受けられる。
English: According to one explanation, it was invented by Sosho TAKUWAN as legend goes but it has remained unsubstantiated and there is a heresy on this account.
Japanese: 一説には沢庵宗彭が考案したものという言い伝えがあるが、確たる証拠はなく異説もある。
English: There is another explanation that takuan-zuke was originally referred to as 'jakuan-zuke' meaning 'a pure thing' but, with Sosho TAKUWAN coming into the picture, it became commonly accepted that 'jakuan' evolved to 'takuan' and then 'it was invented by Takuwan Osho priest.'
Japanese: 元々『「じゃく」あんづけ』と呼ばれており「混じり気のないもの」という意味であったが、後に沢庵宗彭の存在が出てきたことにより、「じゃくあん」→「たくあん」→「沢庵和尚の考案したもの」という考え方が広まったという説もある。
English: At Tokai-ji Temple (Shinagawa Ward, the Metropolis of Tokyo) built by Sosho TAKUWAN, there is a legend saying, "Takuan-zuke was originally a nameless pickle but when served takuan-zuke during his visit to the temple one day, Iemitsu TOKUGAWA enjoyed it so much that he said, 'If it has no name, call it takuan-zuke.'"
Japanese: 沢庵宗彭が創建した東海寺(東京都品川区)では、「初めは名も無い漬物だったが、ある時徳川家光がここを訪れた際に供したところ、たいそう気に入り、『名前がないのであれば、沢庵漬けと呼ぶべし』と言った」と伝えられている。
English: By the way, at Tokai-ji Temple, takuan-zuke is referred to as "Hyappon" based on their belief that it is discourteous to use the name of Zenji without an honorific.
Japanese: なお東海寺では禅師の名を呼び捨てにするのは非礼であるという考えから、『百本』という呼び名を用いている。
English: When aged, takuan made by using the traditional recipe with sun-dried daikon radish can be soaked in water to remove salt and then can be used in cooking such as pan-fried takuan or takuan cooked in sauce.
Japanese: 日干し大根を用いた伝統的な製法の沢庵は、古くなった場合塩抜きして油いためにしたり、たくあんの煮物などの料理に使用することがある。
English: They often serve 2 slices of takuan as one of the side dishes at Japanese restaurants and it is said that this custom of offering 2 slices of takuan began in the Edo Period.
Japanese: 和食料理店などで、おかずの一品として沢庵が二切れ付いてくる事がよくあるが、この沢庵を二切れ出すという習慣は、江戸時代から始まったといわれている。
English: In the Edo Period, when the world revolved around samurai takuan was an essential old standby side dish but it was a taboo to serve samurai either one piece or three pieces of takuan in those days.
Japanese: 侍が世の中の中心だった江戸時代、沢庵はおかずに欠かせない定番で、当時、侍に沢庵を一切れ、もしくは三切れだけ出すのはタブーだった。
English: The reason for this was that if one slice ('hito-kire' which also means to kill someone) of takuan was served the samurai would become angry and said, 'Are you trying to tell me to kill someone,' and, if three slices ('mi-kire' which also means to cut oneself or to commit harakiri) of takuan was served the samurai would also become angry and said, 'Are you trying to tell me to commit harakiri?'
Japanese: それは、沢庵を一切れだけ出した場合、侍は「一切れ（人を斬れ）と申すのか!」と怒り出し、また、三切れ出した場合は「三切れ（身斬れ、つまり腹を切る）と申すのか!」と怒り出すためである。
English: There is an argument, however, that the foregoing reason only applied to the areas in and around Edo where the Military Government was established.
Japanese: ただしこの理由は江戸を中心とした武家政権が確立された地区の習慣だとする説もある。
English: In the Kansai region, serving three slices of takuan is for good luck (Sanpo or three directions and the number 3 is considered auspicious) whereby some donburi ('rice bowl dish' consisting of fish, meat, vegetables, or other ingredients simmered together and served over rice) restaurants in Kansai serve three slices of takuan on purpose.
Japanese: 関西では沢庵付けを三切れ出す事は縁起を担ぐ（三方）ものとされ、関西の丼専門店ではあえて三切れの沢庵付けを出す店もある。
English: It was brought in to South Korea during the period under Japanese rule and is referred to as 'takan,' which is the Japanese 'takuan' modified to the Korean-style pronunciation or 'tanmuji,' equivalent of 'takan,' which is a proper noun that has been coined.
Japanese: 日本統治時代に持ち込まれたもので、日本語のたくあんが朝鮮語式発音に変わった「タカン」またはそれに相当する固有語の造語である「タンムジ」という。
English: There is a pickle peculiar to Korea called chanji ('chan' means salty) which tastes very salty as its name implies.
Japanese: 朝鮮固有のチャンジという漬物もあるが、これは名前通り（チャン：塩辛い）味が非常に塩辛い。
English: Additionally, not only Japanese restaurants but also some of the Western-food restaurants in South Korea serve takuan-zuke which is a phenomenon that has been established as the Western food was brought over from Japan.
Japanese: また韓国では日本料理店のみならず、洋食を供するレストランでも沢庵漬けが出されることがあるが、これは洋食そのものが日本から伝わったものであるために定着した現象である。
English: Kuwai (arrowhead tubers or Sagittaria trifolia) are perennial aquatic herbs in the Alismataceae (water plantain) family and are also called 'tagusa', 'enbi-kusa' or 'kuwae.'
Japanese: クワイ（慈姑、英：arrowhead、学名：Sagittariatrifolia）は、オモダカ科の水生多年生植物で、別名（田草、燕尾草、クワエ）とも言う。
English: There are theories that the word kuwai (arrowhead tuber) originated from 'kawa-imo' (river potato) or that it evolved from 'kuwai-guri'.
Japanese: クワイの語源は河芋（かわいも）が変化したという説やクワイグリから転じた等の伝承がある。
English: There is a theory that they were introduced from China to Japan at the beginning of the Heian Period and a theory that they were brought from the Korean Peninsula in the 16th century.
Japanese: 日本へは平安時代初期に中国から伝来したという説、16世紀に朝鮮半島より伝わったという説がある。
English: They are distributed widely from temperate to tropical areas in Asia and throughout Europe and the United States.
Japanese: アジアをはじめ、ヨーロッパ、アメリカ州の温帯から熱帯に広く分布する。
English: In Japan and China the tubers are eaten, and particularly in Japan they are considered a good omen as they sprout, and it is customary to eat them in boiled dishes for the New Year.
Japanese: 日本と中国では塊茎を食用とし、特に日本では「芽が出る」縁起の良い食物として、煮物にしておせち料理で食べられる習慣がある。
English: The black arrowhead tuber (Kuro Kuwai or Karasu-imo) used in Chinese cooking is a big black arrowhead in the Cyperaceae family and is a different variety of plant from the Japanese arrowhead, and is available in cans as water-boiled arrowhead, however there is evidence that this has also been used as a food from ancient times in Japan and has been unearthed from Jomon Period remains in Kameoka, Aomori Prefecture.
Japanese: 中国料理に使用される黒クワイ（烏芋）はカヤツリグサ科のオオクログワイという日本のクワイとは別種の植物で、水煮の缶詰でも出回るが、日本でも古くから食用としていた形跡があり、青森県亀岡の縄文時代遺跡から出土している。
English: Until the Meiji Restoration they were offered as presents to the Imperial Court and the name Suita arrowhead became widely known as it was featured in a poem by Shokusanjin, 'remembering de-boned conger with Suita arrowhead and Tennoji turnip.'
Japanese: 明治維新までは宮中に献上されるなどされており、また、蜀山人は、「思いでる鱧の骨切りすりながし吹田くわいに天王寺蕪」と歌っているなど、内外にその名を轟かせていた。
English: However currently only enough are produced by an association for their preservation and the volume of production is not enough for shipment to other cities.
Japanese: しかし、その現在は、保存会によって守られている程度なので、他市に流通するほどの生産量はない。
English: Saitama Prefecture boasts a production volume second only to Hiroshima Prefecture however housing developments have encroached and the production has tended to decline in recent years.
Japanese: 埼玉県は広島県に次ぐ全国2位の生産量を誇っているが、宅地開発などが進み近年は減少方向にある。
English: In Koshigaya City which is the biggest producer of arrowhead in the Prefecture, a local research association has produced the world's first beer using arrowhead tubers and they are making an effort to spread the consumption of arrowhead tubers.
Japanese: 県内最大の生産地である越谷市では地元の研究会がクワイを使った地ビールを世界で初めて作るなどクワイの普及活動に努めている。
English: In Fukuyama City, Hiroshima Prefecture, they sell arrowhead shochu (liquor) called 'Fukuyama Sodachi' ('made in Fukuyama') as a limited seasonal product.
Japanese: 広島県福山市では、期間限定品と銘打って、くわい焼酎「福山そだち」が売られている。
English: Arare is short for arare mochi (rice cake) and is a snack made by cutting rice cakes into pieces two to three centimeters in length and about five millimeters wide and roasting them.
Japanese: あられ（霰）とはあられ餅（霰餅）の略で、米餅を長さ2、3センチ、縦横5ミリ程度の長さに切り、火で炙った菓子である。
English: The rice cakes are the same as the commonly sold ones and generally in order to add color, colored rice cakes which contain yomogi (mugwort) or other herbs, or other red or yellow foods or coloring are used.
Japanese: 米餅は通常市販されている餅と同様のもので、一般には彩りを添える為、ヨモギなどの草を入れた物、赤、黄などの色となる食物または色素を入れた物を使用する。
English: They are baked at a distance from the fire in a special net-like container and expand like mochi, and are ready to eat after cooling.
Japanese: 専用の網籠にて遠火で炙る事により餅同様に膨らみ、冷ませば出来上がり。
English: Also, rice cakes which are cut up into quite small pieces are used as an ingredient in ochazuke (rice with green tea).
Japanese: また、餅をかなり細かく裁断したものは、お茶漬けの具としても使用されている。
English: This was added for crunchiness when eating ochazuke however later it was learned that it played a role as a drying agent to prevent ochazuke from becoming moist and it was accepted as the norm.
Japanese: これは茶漬けを食べる際に歯ざわりの良い物として入れられていたが、後に茶漬けが湿気るのを防ぐ乾燥剤の役割を果たしていることが判り、標準化した。
English: Even though that sealing technology has now advanced it is still the norm to add it to ochazuke as the fragrant flavor is popular.
Japanese: 密封の技術が発達した現在でも香ばしい風味が好まれ、茶漬けの標準的な具として入れられている。
English: Moreover, the arare in ochazuke is also called bubu-arare and sometimes it is shortened to bubu (bubu-zuke means ochazuke in the Kyoto dialect).
Japanese: また、このあられのことをぶぶあられとも呼び、ぶぶと略されることもある（ぶぶ漬けは京言葉のお茶漬けのこと）。
English: Senbei (rice crackers) are another type of snack made from rice however these are not made from mochi (glutinous rice), but from non-glutinous rice.
Japanese: 同じく米を用いた菓子に煎餅種類があるが、こちらは餅（餅米）ではなくうるち米を用いる。
English: Shishiodoshi is a general name for devices used to intimidate and drive away agriculture-damaging birds and animals.
Japanese: ししおどし（鹿威し）とは、農業などに被害を与える鳥獣を威嚇し、追い払うために設けられる装置全般の総称。
English: It is expressed in as "鹿脅し," "獅子脅し," or "獅子威し" in kanji characters, however, originally it was "鹿威し."
Japanese: 「鹿脅し」、｢獅子脅し｣や「獅子威し」とも書かれるが本来は「鹿威し」である。
English: When the end section of the bamboo tube is filled with water, the tube inclines, then the water discharges and the section becomes empty.
Japanese: 水がいっぱいになるとその重みで竹筒が傾き、水がこぼれて内部が空になる。
English: In later days, people enjoyed the sound and the device became a decorative part of a Japanese garden.
Japanese: 後に風流としてその音を楽しむようになり、日本庭園の装飾として設置されることが多くなった。
English: "Kocho-Junisen" is a collective term for twelve kinds of copper coins cast in Japan during the period from 708 AD to 963 AD.
Japanese: 皇朝十二銭（こうちょうじゅうにせん）とは、708年（和銅元年）から963年（応和3年）にかけて、日本で鋳造された12種類の銅貨の総称である。
English: They are also called "Honcho-Junisen" and "Kocho-Junimonsen."
Japanese: 本朝十二銭（ほんちょうじゅうにせん）、皇朝十二文銭（こうちょうじゅうにもんせん）とも呼ばれる。
English: Each coin of the above has a square hole in the circular form.
Japanese: いずれも形は円形で中央に正方形の穴が開いている円形方孔の形式である。
English: They circulated as currency of one mon each (an old currency unit in Japan) as ordained by the ritsuryo government (ancient Japanese government of centralized governance.)
Japanese: 貨幣価値としては、律令政府が定めた通貨単位である1文(通貨単位)として通用した。
English: Beside the above, gold coins named Kaiki-shoho and silver coins named Taihei-genpo were cast on a trial basis in 760 AD, but they failed to circulate as widely as the copper coins.
Japanese: このほかに金銭の開基勝宝、銀銭の太平元宝なども試鋳しているが（760年）、これらは銅銭とは異なり、広く流通したものではなかったようである。
English: Kocho-Junisen are considered to have been issued for the purpose of setting Japan's currency system in order by modeling the example of the Kaigen-tsuho of the Tang dynasty of China and also for the purpose of raising funds to cover huge costs required for transferring the national capital to Heijo with margins of profit from the value of currency and the original value of copper material.
Japanese: 律令期に皇朝十二銭が発行された目的としては、唐の開元通宝を手本とし、貨幣制度を整えるため、また、平城京遷都に必要となる莫大な経費を、銅地金本来の価値と貨幣価値との差額で賄うためということが挙げられる。
English: Wado-kaichin is the oldest one among the currencies evidently believed to have in fact circulated in Japan.
Japanese: 和同開珎は、日本で実際に流通したことがはっきりしている貨幣としては最古のものである。
English: Fuhonsen coins which appear to be older than Wado-kaichin are not distinctly defined yet to have in fact existed.
Japanese: これより古い貨幣に富本銭があるが、これは実際に流通したかどうかはっきりしない。
English: In 711, three years after issue of Wado-kaichin, Chikusen-joirei (an ordinance to ordain a court rank to someone who saved a certain amount of money) was issued.
Japanese: 和同開珎発行から3年後の711年には、貨幣を多く蓄えたものに位階を与えるとする蓄銭叙位令が発布された。
English: Although paradoxical it is, this ordinance of chikusen-shorei (encouragement to save money) is considered to have been issued in order to promote circulation of the currency.
Japanese: 蓄銭奨励と流通促進とは矛盾しているが、銭貨の流通を促進するために発令されたと考えられている。
English: However, no real execution of such an order has been reported except the case implemented in November of the same year of the ordinance.
Japanese: しかし、実際に位階を与えた記録は、同年11月の1例しか残っていない。
English: At that time in Japan, rice and cloth were the popular items to exchange as material money, because then-current society of Japan had not reached yet to the economic level to necessiate money currencies, and therefore circulation of money was limited to the Kinai area (countries near Kyoto.)
Japanese: 当時の日本は米や布などの物品貨幣が一般的であり、社会経済水準が貨幣を必ずしも要していなかったため、畿内とその周辺国以外にはあまり普及しなかったとも考えられる。
English: Also, even if there had been enough demand, the volume of copper production had been absolutely small, which made it impossible, from the beginning, to supply sufficient copper coins and substitute material money then-current in Japan (copper was so precious then in Japan that its era was renamed 'Wado (literally, Japanese copper),' upon discovery of copper ore mines, and, as described afterward, the quality of copper coins had rapidly deteriorated as time went on.)
Japanese: また、仮に需要があったとしてもそもそも銅の生産量が絶対的に少なかった当時の日本では実物貨幣に代わるだけの銅銭の製造は始めから困難であった（銅鉱の発見を機に元号を「和銅」と改めてしまう程当時銅は貴重であり、また後述のように時代が下るにつれて急速に品質が悪化している）。
English: Every time the coins were renewed, Kocho-Junisen (twelve coins cast in Japan) decreased in size and weight and materials became worse.
Japanese: 皇朝十二銭は改鋳を重ねるごとに大きさが縮小し、重量も減少、素材も劣悪化していった。
English: One of reasons for the above was that usable materials by the then-current technology of copper refinery, was limited to certain resources, so that production of such usable copper resources continued to decrease year by year.
Japanese: 当時の精錬法では利用できる銅資源が限られていたため、原材料の銅の生産量が年々低下したためである。
English: In the beginning of Wado-Kaichin era, people could buy 2kg of rice at one mon each, but in the middle of ninth century the available quantity of rice for one mon decreased drastically to a one-hundredth or two-hundredth.
Japanese: 和同開珎が発行されて間もない頃には、銭1文で米2キログラムが買えたが、9世紀中頃には、買える米の量は100分の1から200分の1にまで激減してしまった。
English: Many coins of Engi-tsuho and the last Kangen-taiho contained so much lead that they were called lead coins instead of copper ones.
Japanese: 延喜通宝や最後の乾元大宝は、銅銭ではなく鉛銭であると言われるほど鉛の含有量が高いものが多く存在する。
English: Degraded coins became gradually avoided in the market of distribution and trading of commodities, and thus circulation of the coins inside Japan became limited in quantity before the latter half of 12th century when a lot of Sung dynasty currency from China entered Japan.
Japanese: 価値の低下した銭は、流通と交易の現場から忌避されるようになり、宋銭が大量に流入する12世紀後半まで、日本国内での銭の流通は限定されたものとなった。
English: Then-current coins were small in unit value and used mostly in bundles as they had square holes in the center and were called holed coins.
Japanese: 当時の貨幣は小額通貨であり、穴あき銭ともいわれるように高額取引では束ねて用いることが多かった。
English: Therefore, they were so inconvenient to use because they had to be unbundled each time to identify official marks, a very necessary process to eliminate any false money or devalued currency from the Tang and Sung dynasty and that had a tendency to invite inflation.
Japanese: このため、いちいちほどいて刻印を鑑定する手間がかかるうえ、これをおろそかにすれば贋金や沽価のひくい唐宋銭がまじりやすく、インフレを招いた。
English: Then government had ordered its ichi-no-tsukasa (governmental organization) to regulate prices of commodities for fixing at high the value of currency, but as a result, such initiation of the government helped to increase fraudulent acts of money-exchange by using cheap coins made and used in China.
Japanese: 政府は東西の市司に命じて物価を統制し、銭の価値を高く固定しようとしたが、このことはかえって安く仕入れた中国銭を素材に両替詐欺まがいの行為を助長させた。
English: It was not difficult to alter such large-size Chinese coins as Wadosen (Japanese copper coins) into thin and small-size coins to be used in Japan.
Japanese: 和銅銭にちかい大きな中国銭を薄く小さな銭に変造するのはたやすいことである。
English: A further problem was caused by redenomination of each new currency into one thousandth.
Japanese: さらに問題なのは、新銭の発行ごとに行われた1000％のデノミネーションである。
English: From the beginning, the government's way to decide a new denomination was problematic, because, for example, it made a groundless decision to fix the new money's value at 10 times the old, citizens were forced to suffer devaluation of their savings of old money to one tenth their original value.
Japanese: もともと政府の設定した銭の価値に問題があり、新銭の価値が10倍である根拠がなかったため、市民からみれば、貯蔵している旧貨が両替によって10分の1に減ることは、大きな打撃であった。
English: Suppose, for example, 10 coins of the old ten-yen currency could be changed into 1 new ten-yen coin, the value of the old ten-yen coin becomes only one tenth, which means melted copper ingots may have more value than the new copper coins.
Japanese: たとえば10枚の10円玉を新10円一枚に取り替えられるとすれば、旧10円は1円の価値でしかなくなるので銅にしたほうが得、という理屈だ。
English: Even today, a similar problem may occur unless a newly issued ten-yen coin is acknowledged to have the equivalent of 100 yen value.
Japanese: 新10円に100円の価値があると認められなければ、現在でも同様のことが起こりうる。
English: Furthermore, as mentioned above, native copper ores used by then-current refining technology were limited to cuprate only and the abundant reserves of copper sulfide under the ground could not be used.
Japanese: さらに、前述したように、当時の精錬技術では、自然銅のなかでも大量に存在する硫化銅は利用できず、銅酸化物と呼ばれる限られた鉱石しか利用できなかった。
English: All copper oxide mines located around Japan had drastic fear of the depletion of resources, which caused a raise in the value of copper.
Japanese: 日本各地の酸化銅鉱山では深刻な資源の枯渇にさらされており、銅の価値は上がっていた。
English: It is now understood that, no matter how the economy had developed at that time, people then carried out extensively the hasen (to melt coins to use as a raw material) so that at least a few thousand million pieces of issued coins could hardly be retrieved and the remaining coins were compelled to degraded values.
Japanese: 少なくとも数億枚は発行が確認されている銭が、いくら経済発展があるとはいえなかなか回収できず、品位を下げざるをえなかったのは、破銭（銭を溶かして銅地金として利用する行為）が広く行われたためと理解される。
English: In response, the government officially announced in 984 the Kin-hasen Rei (an act banning the melting of coins to use as raw materials), making it extremely difficult to issue new money.
Japanese: これに対し永観二年(984)には「禁破銭令」が出される事態となり、新銭発行が極めて困難な状況になった。