nntsuzu/KFTT huggingface dataset:
English: During and after the Shinkokin period (transitional period of Japanese literature between the Heian and the Kamakura periods), a style of judgment called shugihan became common, in which participants are all involved in evaluating poems.
Japanese: 新古今時代以降、衆議判と言って、参加者によって優劣が判定されることも多くなった。
English: Zaiminbukyo-ke Uta-awase: Held in around 885; the oldest uta-awase recorded in the document (ARIWARA no Yukihira)
Japanese: 在民部卿家歌合：仁和元年（885年）頃（記録に残る最古の歌合）＜在原行平＞
English: Kasujiru is a soup made by dissolving sake lees or a mix of sake lees and miso in broth and adding some ingredients, which are often carrot, daikon (Japanese radish), or fish.
Japanese: 粕汁（かすじる）とは、出汁に酒粕を溶いた汁物、またはだし汁に味噌と酒粕を合わせたものを溶いた汁物のことで、具材にはにんじん、ダイコン、魚等がよく使われる。
English: The details about the origin of kasujiru are not known, but it has been popular for a long time in Nara, where the god of sake is worshiped, and Kyoto including Fushimi, which is famous for its production of sake.
Japanese: 起源詳細は不明だが、酒の神様の祭られている奈良や酒どころ伏見のある京都では古くから広く親しまれている。
English: As mentioned above, the ingredients are often a combination of some fishes and root vegetables, but partly in the Kansai Region, pork is also a popular ingredient.
Japanese: 上記のように魚類と根菜類の組み合わせが多いが、一部関西では豚肉も好まれる。
English: Meanwhile, partly in the Shinetsu Region, 'Kasujiru with nappa (greens),' which contains only fine cut nozawana as an ingredient, is preferable, and thus ingredients are different according to each region.
Japanese: また信越地方の一部では野沢菜漬を細かく刻んだもののみを具材とする「菜っ葉のかす汁」が広く好まれているなど地方により具材は様々である。
English: Sake lees are rich in vitamins, carbohydrates, amino acids, etc. and are effective in warming up bodies, so kasujiru is often served at events in winter.
Japanese: 酒粕には、ビタミン類、炭水化物、アミノ酸等が豊富に含まれていて、体を温める効果があるため、冬の行事などで振舞われることが多い。
English: Also, since sake lees can heighten the taste of each food material and make it mild, kasujiru has the property of being able to heighten the taste of various combinations of food without spoiling it.
Japanese: また、酒粕がそれぞれの食材の味をまとめ、味に丸みをもたせるため、複雑な食材の組み合わせでも、無難な味にまとめることができるといった特性をもった料理である。
English: Incidentally, kasujiru contains alcohol, and in the case of a teacher in Kobe City, who ate two bowls of kasujiru and drove home on September 15, 2006, 0.15ml alcohol was detected per liter of his breath, and criminal papers were filed with prosecutors against him on suspicion of driving under the influence of alcohol in March 2007.
Japanese: ちなみに、粕汁にはアルコール分が含まれており、2006年9月15日には粕汁2杯を食べて自動車で帰宅していた神戸市の教師が呼気1リットル中、0.15ミリリットルのアルコールが検出されたとして2007年3月に酒気帯び運転容疑で書類送検された事例がある。
English: 蹲踞 (Sonkyo or Sonko) is a way of sitting by squatting down or kneeling down on the knees to lower the hips.
Japanese: 蹲踞（そんきょ、そんこ）とは、体を丸くしてしゃがむ、または膝を折り立てて腰を落とした立膝をついた座法を言う。
English: 蹲う (Tsukubau) means bowing to the ground and 踞む (Kogomu) means bending down, sitting down or crouching, and therefore the combination of these two characters can represent the posture of bowing politely with one's body bended down that is taken to show respect toward any person of high rank passing by.
Japanese: 蹲う（つくばう）には平伏・平身低頭する意味、踞む（こごむ）は屈み込んだ状態を指し、腰をかけたり中腰の状態の踞ぐ（しりうたぐ）を指すことから転じて貴人が通行する際にしゃがんだ状態で礼をするさまを言う。
English: For sumo or kendo (Japanese fencing), sonkyo refers to the posture taken by the wrestlers or the fighters as they face each other and squat down at each starting line, just prior to the start of a match.
Japanese: 相撲や剣道等においては、試合をする直前に対戦する相手と仕切り線をはさみ、腰を下ろして向かい合う姿勢のことを言う。
English: For sumo, it means squatting with the buttocks on the raised heels, the knees apart, and the upper body straight.
Japanese: 相撲では爪先立ちで踵（かかと）の上に尻を載せて腰をおろし、膝を開いて上体を起こした状態を指す。
English: For kendo, it refers to the same posture as for sumo, or the posture of kneeling down on one knee with the upper body straight.
Japanese: 剣道では相撲と同様の姿勢、または片膝を床に着けて立ち膝で上体を起こして姿勢を正した状態を言う。
English: In traditional kenjutsu (swordplay), the proper posture called orishiki was executed by kneeling down with one knee next to the other foot, but in kendo, a new posture executed by raising heels with the buttocks on them was established.
Japanese: 伝統的な剣術では片膝を床につく折敷という礼法であったものが、剣道になった際新たに爪先立ちで踵の上に尻を載せる礼法が制定されたものである。
English: Sonkyo is also a posture executed in religious services of Shinto or other Japanese religions, and is further a way of sitting for a samurai retainer waiting for any order.
Japanese: 日本の神道など宗教でお勤めをするときの姿勢や家来の武士が待機するときの座法の一つでもある。
English: Agedashi dofu is a dish of tofu lightly dusted with starch or flour, then deep fried, and served in dashi broth or dashi-based sauce seasoning with soy sauce.
Japanese: 揚げ出し豆腐（あげだしどうふ）は、豆腐に衣をまとわせて揚げ、出汁または、醤油で味を付けたつゆをかけた料理である。
English: In most Agedashi dofu, the tofu is dusted with starch and deep fried, but there is another recipe in which the tofu is dusted with flour.
Japanese: 多くの揚げ出し豆腐は、片栗粉を豆腐にまぶして揚げたものであるが、小麦粉のレシピも紹介されていることがある。
English: There is a big difference between a starch coating and a flour coating; they differ in oil absorbency after deep frying and texture; pouring hot dashi-based sauce on the starch coating one and leaving it for a while make the sauce become moderately thick.
Japanese: 片栗粉と小麦粉の衣の大きな差として、揚げたあとの油切れ、衣の食感、また片栗粉の場合、熱いだし汁をかけ少し時間を置くとつゆに適度なとろみが出る等違いがある。
English: Wrap the tofu with a paper towel and put a weight on it to drain well.
Japanese: 豆腐をキッチンペーパー等に包み、上に重しになるものを置いて、水切りをする。
English: The long-established restaurant called 'Agedashi' located in Motokuromon-cho, Shitaya, Taito Ward, Tokyo (present-day Ueno Ikenohata) before the war, was very popular among Yoshiwara customers (Yoshiwara: a red-light district in Edo, present-day Tokyo) because Agedashi dofu was served early in the morning, and bathing was available for all guests.
Japanese: 戦前まで東京都台東区下谷元黒門町（現在の上野池之端）にあった老舗料理屋「揚出し」は、朝早くから揚げ出し豆腐を供し、風呂にも入れるということで吉原（東京都）帰りの客に有名だった。
English: Each comes in a variety of material such as ceramic, metal or glass with the capacity ranging from one go (180 milliliters) to one sho (1.8 liters).
Japanese: 陶製または金属製、ガラス製で、内容量によって1合から1升程度まである。
English: The current best-selling item is the one or two go-sized tokkuri used for heating sake.
Japanese: 現在ではそのなかでも、燗酒に用いる1合から2合程度の容量のものがよく売られている。
English: Before glass bottles or plastic liquid containers were introduced, tokkuri had been widely used to store liquids such as soy sauce or oil (Shoyu dokkuri, Abura tokkuri).
Japanese: ガラス瓶やプラスチック製の液体容器が普及する以前には、酒に限らず醤油、油など液状のものを貯蔵するために広く使われた（醤油徳利、油徳利）。
English: The ceramic tokkuri is even now preferable because it does not spoil the flavor of sake.
Japanese: 現在でも風味に悪影響を及ぼさないとして、陶製の徳利が好まれることがある。
English: The 'glug-glug' sound created when sake is poured is appreciated; for that purpose, the mouth of the tokkuri should not be too wide, but be wide enough for the contents to come out smoothly.
Japanese: 注いだとき「トクトク」と音がするものが好まれ、この意味では口が広すぎてはならないが、一方で狭すぎては内容物がスムーズに出てこない。
English: One tokkuri is counted as 'ippon' in Japanese; there are other counters for counting tokkuri: 'Hitosage or Iccho' for hanging it from one's shoulder ('Isshi' is rarely used).
Japanese: 数え方は「一本」、または肩に下げて持ち歩いたことから「一提」（ひとさげ・いっちょう）とも数える（「一枝」（いっし）という数え方もあるがあまり使われない）。
English: Generally, tokkuri is sometimes called choshi (ochoshi); choshi is originally a vessel with a long handle used in a Shinto-style wedding ceremony.
Japanese: 一般に徳利を銚子（お銚子）と呼ぶこともあるが、銚子とは本来、神道の結婚式などで用いる長い柄のついた器のことをいう。
English: The name of 'tokkuri' was probably derived from an onomatopoeia that describes the sound of "tokuri tokuri (glug-glug)" created when sake is poured.
Japanese: 「徳利」の名は、トクリトクリと注ぐ音を表す擬声語に由来するものであろうといわれる。
English: There was a theory that 'tokku uru' in Korean meaning 'rather hard ceramics' was the name origin; however, the sound of the Korean word corresponding to 'tokkuri' was uncertain, so this theory could not gain popular support.
Japanese: 「やや硬めの陶器」を意味する「トックウル」という朝鮮語を語源とする説が主張されたこともあるが、「とっくり」の語が成立した時期の朝鮮語の音が不明であるため、広い支持を得るには至っていない。
English: Tokkuri often appears in Rakugo (traditional Japanese comic storytelling); some of the programs have names like 'tokkuri' such as "Bizen dokkuri" or "Omiki dokkuri."
Japanese: 徳利は落語にも多く登場し、備前徳利、御神酒徳利など、「徳利」の名を持つ演目も存在する。
English: In this way, tokkuri was a traditional liquid bottle closely related to everyday life.
Japanese: このように、かつて徳利は伝統的な液体容器として生活に密着した道具であった。
English: Before glass or plastic containers were widely used, sake shop owners sold sake by giving out the tokkuri first, on which the name of the shop and a trademark were written, to their customers and poured sake into it.
Japanese: ガラス・プラスチック容器が一般化する以前、酒等の小売店は客に店名・商標等を書いた徳利を渡し、商品（酒）をその中に注ぐという方式で販売していた。
English: When the customers finished drinking sake in tokkuri completely, they came to the shop again bringing the empty tokkuri, and paid cash in exchange for pouring sake.
Japanese: 客は中身を使いきったら空の徳利を持って再び来店し、代金と引き換えに商品を注いでもらう。
English: A Japanese common flying squid dried and formed into the shape of tokkuri is called 'Ika tokkuri;' it is a sake bottle as well as eaten as a side dish.
Japanese: スルメイカを徳利状に形成乾燥させたものは「イカ徳利」と呼ばれ、酒器であると同時に、それ自体つまみとして食用となる。
English: Tamago dofu is a dish using dashi broth and chicken eggs, and although its name includes the word "tofu," it does not contain soy beans.
Japanese: 玉子豆腐はだし汁と鶏卵を使用した料理で、豆腐と名乗ってはいるが大豆などは使用していない。
English: This is because soft tofu-like foods often include 'tofu' (or 'dofu') in their names, just as almond jelly is called annin dofu.
Japanese: これは、柔らかく豆腐状の食品を「-豆腐」と呼ぶ為で、杏仁豆腐などと同じ理由である。
English: As the recipe and ingredients of tamago dofu are almost the same as those of chawanmushi (steamed egg hotchpotch), the two dishes can be prepared at the same time by adjusting the amount of dashi broth.
Japanese: 材料と製法が、茶碗蒸しとほぼ同じため同時に作ることも可能で、だし汁の量を調節して2種の料理を作ることが出来る。
English: Since steaming too long causes the eggs to coagulate too much, which results in holes forming in the tamago dofu, it is advisable to place a cloth over the steamer pot and place the pot lid on the cloth so as not to cover the pot tightly.
Japanese: 蒸しすぎると卵が凝固しすぎてしまい隙間（鬆）ができるため、蒸し器のふたはずらしてふきんをはさむとよい。
English: Dishes containing root crops, potatoes, konjac, konbu kelp, abura-age (deep-fried bean curd) among other ingredients, and simmered to taste salty-sweet are often called nishime; the ingredients of nishime, however, differ by region and the season in which nishime is cooked, and meats or fish sausages (so-called "nerimono") such as chikuwa and kamaboko or in some regions, fish, also appear as ingredients.
Japanese: 根菜類や芋類、こんにゃく、コンブ、油揚げなどを甘辛く煮たものをこう呼ぶことが多いが、煮しめにされる具材はその地方や季節でさまざまであり、肉類、ちくわやかまぼこなどの水産練り製品（いわゆる練り物）、地域によっては魚も用いられる。
English: Nishime is served not only as an everyday meal but also for feasts served at occasions such as the Obon festival (Festival of the Dead or Buddhist All Soul's Day), New Year's holidays, seasonal festivals and other festivals where many people are assembled and guests are welcomed with food.
Japanese: 日常の食事において供されるほか、盆や正月、節句や祭りなどの、人が多く参集する際のふるまい・もてなし料理としても供される。
English: The cooking technique of taking time to simmer the contents so as to leave no broth left is called 'nishimeru,' and dishes so cooked are collectively called 'nishime.'
Japanese: 煮汁が残らないように時間をかけてじっくり煮る調理法を「煮しめる」というが、これが転じてそのように料理されるものを「煮しめ」と称する。
English: Although there is a dyeing method called '煮染め,' this is usually pronounced as 'nizome' and the liquid dye is not simmered in this method.
Japanese: なお、染物にも「煮染め」といわれる技法があるが、こちらは「にぞめ」と読むことが多く、染色液が残らないほど煮るわけではない。
English: As an example, the following is the recipe for konishime (a dish coming from Fukui Prefecture).
Japanese: 一例として、福井県の郷土料理である「小煮しめ（こにしめ）」を挙げる。
English: Ingredients such as atsuage (thick fried tofu), dried shiitake mushrooms, carrots, konjac, bamboo shoots, knotted konbu kelp, Japanese taro and daikon (Japanese giant radish) are cut into small cubes yet large enough not to become mushy when simmered.
Japanese: 厚揚げ、干し椎茸、にんじん、こんにゃく、たけのこ、結んだコンブ、サトイモ、ダイコンなどを煮ても壊れない程度でサイコロ状に切る。
English: The ingredients are put in a substantial amount of dashi broth and seasoned with soy sauce, sugar, mirin (sweet cooking rice wine), and sake.
Japanese: たっぷりの出汁に具を入れ、味付けに醤油、砂糖、みりん、日本酒などで味付けをする。
English: Hojicha (written as ほうじちゃ or 焙じ茶) is a type of Japanese green tea, generally referring to tea made with roasted tea leaves.
Japanese: ほうじ茶（ほうじちゃ、あるいは焙じ茶とも）とは、日本の緑茶の一種であり、茶葉を焙（ほう）じて飲用に供するもの一般を指す。
English: In general, hojicha leaves are obtained by roasting sencha (green tea of middle grade), bancha (coarse tea), or kukicha (twig tea) leaves, and have a unique roasted aroma.
Japanese: 一般に、煎茶や番茶、茎茶を炒った（焙ほうじた）もの、すなわち焙煎（ばいせん）したもので、独特の香ばしさを有する。
English: Although there is expensive hojicha made with high quality tea leaves, hojicha is regarded as being a lower class tea than gyokuro (refined green tea) or sencha and also is regarded as being in the same class as bancha and genmaicha (tea with roasted rice), and therefore hojicha is not a high-class Japanese tea.
Japanese: 上質な葉を選りすぐった高価なものもあるが、格は玉露や煎茶より下位、一般に番茶や玄米茶などと同位に位置づけられ、日本茶として高級な部類のものではない。
English: According to the green tea labeling standard of the Japan Tea Industry Central Association, hojicha is a type of green tea and is defined as being 'produced by roasting sencha or bancha leaves at high heat.'
Japanese: 日本茶業中央会の定める緑茶の表示基準では「ほうじ茶とは、煎茶や番茶などを強い火で焙って製造したもの」と定義されており、緑茶の1分類である。
English: A type of porcelain instrument called a horoku is usually used to roast tea leaves at home.
Japanese: 家庭で茶葉を焙じるには、一般的に焙烙（ほうろく）という磁器が用いられる。
English: In areas where bancha leaves are usually roasted to be consumed, the term bancha often refers to hojicha.
Japanese: ただし、番茶をほうじて飲用することが一般的な地方では、番茶＝ほうじ番茶を指すことが多い。
English: Hoji-bancha leaves produced in southern Kyoto, which is famous for tea leaf production, have been called 'kyo-bancha' leaves.
Japanese: 茶どころ京都府南部を中心として生産されるほうじ番茶のことを、「京番茶」と呼び慣わしている。
English: People there drink kyo-bancha less frequently now because their diet has become more Westernized, but still the name kyo-bancha is widely known across Japan.
Japanese: 食生活の様式が欧米的なものへ移り変わったので以前のような傾向は減ってはいるようであるが、京番茶という名前は日本全国的に知られる。
English: Also, in Ishikawa Prefecture, there is a certification standard (Notification #1751 issued by the head of the Food Safety and Consumer Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries on October 22, 2007) for bocha leaves roasted in Ishikawa Prefecture.
Japanese: また、石川県では県内で焙煎された棒茶の認証基準（農安第1751号、平成19年10月22日）を制定している。
English: Although kuki-hojicha leaves are produced across Japan, kaga-bocha has been the most widely known kind because a tea manufacturing plant in Ishikawa Prefecture manufactured a product called 'kenjo kaga-bocha' and offered it to the Emperor Showa.
Japanese: なお、茎ほうじ茶はお茶の生産地であれば日本各地で生産されているが、特に過去石川県のある製茶場が「献上加賀棒茶」という製品を製品化し昭和天皇に献上したという経緯があったため、加賀棒茶がより一般に名前が知られるようになった。
English: Since 'kenjo kaga-bocha' leaves are lightly roasted, the brewed tea is sweet and mild, but its bitterness is slightly stronger than other, commonly-known types of hojicha.
Japanese: ただ、「献上加賀棒茶」は焙煎の度合いが浅いため、香りが甘く柔らかではあるが、一般的な焙じ茶に比べ渋みがやや強いという特徴を有する。
English: This is a type of hojicha leaf made with carefully picked stems of the first tea leaves to be harvested of the year (called 'kukicha' with the term kuki meaning a stem).
Japanese: これは、一番茶から茎（「茎茶」という）の部分だけを丁寧に選（よ）り取りほうじた茶である。
English: This type of hojicha is available in markets as kuki-hojicha leaves or bo-hojicha leaves, but they essentially mean the same thing.
Japanese: これは、茎ほうじ茶あるいは棒ほうじ茶という別な名称でも市場に出回っているが、実際には同じものを指している。
English: Brewed kukicha has a very mild aroma because the stems are roasted instead of the tea leaves.
Japanese: 茶葉の部分ではなく茎の部分を焙じているので、より一層まろやかな香りを持っている。
English: Hoji-sencha leaves are made with carefully picked high quality leaves of the first or second crop of tea leaves harvested of the year.
Japanese: 一番茶や二番茶の上質な葉の部分を選りすぐり、これをほうじて作られた茶である。
English: Prices of traded products differ greatly depending on the quality of tea leaves used.
Japanese: 原料とする茶葉の品質いかんによって、取り引きされる製品の値段には大きな開きがある。
English: High quality hojicha has a unique sweet and soothing aroma, and leaf roasting requires considerable skill.
Japanese: 上質なほうじ茶は、甘く独特の心地良い香りを持ち、その焙煎には高度な技術が必要とされる。
English: Hojicha can be brewed using a wide variety of instruments such as a dobin (earthenware teapot), kettle, or kyusu (small teapot), and this can depend on the area or situation.
Japanese: ほうじ茶は、土瓶ややかん、急須（きゅうす）など、その地方や状況に応じて様々な器具で入れられる。
English: Some leaves are packed in tea bags like British tea so that the tea can be made easily.
Japanese: 紅茶のようなティー・バッグ方式で簡単に入れられるように包装された商品もある。
English: In areas where hojicha is regularly drunk, it is most often made in a big kettle.
Japanese: ほうじ茶を常飲する地方では、大きなやかんで煮出す方法を取ることが多い。
English: During the winter in Hokkaido, people make hojicha in a kettle that sits on the heating stove, mix the tea with shochu (distilled spirit), and drink it (this is called bancha-wari).
Japanese: 北海道には冬期間、常時ストーブにかけてあるやかんでほうじ茶を煮出し、それで焼酎を割って呑むという飲み方（番茶割り）がある。
English: Hojicha contains protein and it may go bad or its properties change with time, and as such it is recommended that the tea be consumed on the same day it is made.
Japanese: なお、作り置きしたほうじ茶にはタンパク質が含まれており、時間が経過するにしたがって腐敗、変質するので、作ったその日のうちに飲用する方が良い。
English: Roasting destroys the tannins (such as catechin) that causes tea to be bitter; therefore, hojicha tastes lighter than other types of tea because of the suppressed bitterness.
Japanese: ほうじることで苦味成分のタンニン（カテキンなど）が壊れ、渋味や苦味が抑えられるので、口当たりは他のお茶よりもあっさりとしている。
English: Hojicha contains little caffeine and so does not stress the stomach, and for this reason, everyone from children to elderly people and even those who are sick can drink it without having to worry about any adverse effects.
Japanese: カフェインが少なく、胃への負担もあまりないことから、子供からお年寄り、病人まで、安心して飲用できるお茶である。
English: For this reason, hojicha is often drunk at medical or nursing facilities.
Japanese: そういったことから、医療施設や介護施設ではほうじ茶が飲用されていることが多い。
English: Tea is served with Kyoto kaiseki dishes (a simple meal served before a ceremonial tea), and here hojicha is quite often served.
Japanese: 京都の懐石料理では、食事中に供される茶がこのほうじ茶であることが珍しくない。
English: Fukuro shinai (written as 袋竹刀) is a tool used in martial arts that had been used in swordsmanship training before the bamboo sword was devised.
Japanese: 袋竹刀（ふくろしない）は、竹刀が考案される以前に剣術の稽古に用いられていた武道具の一種。
English: Even now, fukuro shinai are used in training in many schools of swordsmanship, such as the Shinkage-ryu school, Kashima-Shintoryu school, Maniwanen-ryu school, Onohaitto-ryu school and the Jigen-ryu school.
Japanese: 現在も新陰流、鹿島新当流、馬庭念流、小野派一刀流、寺見流など多くの剣術流派の稽古に用いられている。
English: Other schools frequently use a fukuro shinai equipped with a tsuba made from cowhide, koyori (string made from twisted paper), or other materials.
Japanese: （新陰流以外では牛革や紙縒などで作った鍔を付けた物が多く用いられる）
English: The Jikishinkage-ryu school of swordsmanship also uses a martial arts tool called a 'fukuro shinai' (袋韜), however, its appearance differs from that of ordinary fukuro shinai.
Japanese: 直心影流剣術でも「袋韜」という武道具を用いるが、これは一般的な袋竹刀とは異なる。
English: It is made from a standard bamboo sword with the tsuba removed, and only half of its length is covered with a leather sleeve.
Japanese: 鍔を外した通常の竹刀に、先端から全体の半分ほどの部分のみに革袋を被せた物である。
English: They then divide the middle third of the divided part vertically into eight parts and the end third into sixteen parts in total, applying a thick cowhide and sewing it into a cylinder shape in order to protect the bamboo sword.
Japanese: その半ば八つ割り、その先が十六としたものへ、分厚い牛革を被せて筒状に縫い合せ、保護したもの。
English: For example, the Shinkage-ryu school fixes the length at about 100 cm, or for kodachi (small sword) at about 53 cm, coating the leather sleeve that covers the sword with red lacquer to protect the surface from wear and tear; the seam of the sleeve is used to represent the sword's blade.
Japanese: 新陰流では、革に赤漆を施して表面の劣化を防ぎ、全長を三尺三寸（小太刀一尺七寸五分）と定め、縫い目を以って刃と見立てる。
English: The leather sleeve covering the sword originates from a tool used by samurai when they traveled a long distance, used to protect the sheath from dirt and damage by placing the tool along the whole length of the sheath; the wrinkle on the surface of the tool resembles the skin of a toad, and as such it is called hikihada (skin of toad).
Japanese: 上に被せる革筒は、もともと遠出する武家が鞘全体へ被せて汚れや損傷などを防いだ道具（表面の皺が蟇蛙に似ていたため蟇肌と呼ばれる）から始まっている。
English: Unlike in training using regular wooden swords which have the potential to cause serious injury and even fatal accidents even if trainees strike at their opponents for practice, in training using fukuro shinai, trainees can strike at their opponents with all their might (even so, some trainees may be injured, and trainees often suffer from considerable pain when they are struck).
Japanese: それまでの木刀を使用した稽古（すべて仮当てだが間違えば大怪我、死亡など事故に至りかねない）とは違って、相手に本気で打ちかかることが出来た（ただし、怪我をする人はするし、かなり痛みも伴う）。
English: One anecdote tells of Kagekane HIKITA, a pupil of Nobutsuna KAMIIZUMI and also his nephew, having a string of consecutive victories using a fukuro shinai against opponents who used a wooden sword.
Japanese: 上泉信綱の弟子で甥の疋田景兼は、木刀を手にした相手と袋竹刀で立ち会い、連戦連勝した逸話がある。
English: The Yagyu Shinkage-ryu school, while using a wooden sword for some types of kata (basic form and movement), has passed down to the present forms of kata training using fukuro shinai.
Japanese: 柳生新陰流は一部の形で木刀を用いる以外、ほとんど袋竹刀を利用した形稽古を現代に伝えている。
English: Moreover, the Maniwanen-ryu school even now gives training with fukuro shinai used together with a unique form of protective tool, to pupils who have already mastered the kata (form) training using a wooden sword.
Japanese: また、馬庭念流では木刀での形稽古に習熟した後、袋竹刀と独特の防具を用いた稽古を現代も行っている。
English: Even though the number of companies manufacturing fukuro shinai is decreasing, veteran trainees can make them themselves referring to instructions passed down orally.
Japanese: 製造加工業者は減少しているものの、古参の稽古生なら口伝に基いて自作できる。
English: Johakyu is a word used in discussions regarding such arts as renga (Japanese collaborative poetry), kemari (a kick-ball game arranged by aristocrats in the Heian period), kodo (traditional incense ceremony), swordsmanship, batto-jutsu (the art of using swords and cutting with swords) and iaido (an art using swords), which was originally used in the field of Japanese traditional music including gagaku (ancient Japanese court dance and music) and nohgaku (the art of noh).
Japanese: 序破急（じょはきゅう）とは、日本の雅楽、能楽など日本の伝統音楽から転じて、連歌、蹴鞠、香道、剣術、抜刀術、居合道など芸道論で使用されることばである。
English: Johakyu indicates the three sections composing a piece of gagaku music, including togaku (the art of noh introduced by the Tang Dynasty), and is broadly equivalent to the movements of Western music.
Japanese: 雅楽の唐楽などで、曲を構成する三つの部分をいい、ほぼ西洋音楽の楽章に相当する。
English: However, many of the pieces which exist today are missing sections because they were lost or remain unfinished.
Japanese: ただし、序破急すべてを備えていない（失われたか、始めから存在しない）曲も多い。
English: The word 'johakyu' is well known because this word is mentioned in "Kakyo," "Sando" and "Fushikaden" (these three books form the doctrine of Noh art) written by Zeami.
Japanese: 「序破急」の語は、猿楽、世阿弥の書『花鏡』、『三道』、『風姿花伝』で触れられているので、有名である。
English: This word is thus often misunderstood as being a word pertaining to noh, but its origin is in fact gagaku.
Japanese: そのため、能からの言葉と誤解されることが多いが、元来は雅楽から発した語であった。
English: Johakyu is used as a synonym of "kishotenketsu" (the four-part organization of Chinese and Japanese narratives), and the "three-act play" in the theatrical arts in Japan today.
Japanese: 現代日本では、物語の“起承転結”、舞台の“三幕構成”などの類似語として使われることがある。
English: Kusamochi used to be made by mixing hahakogusa (cottonweed), whereas it is now made by mixing mashed mugwort into a simple rice cake.
Japanese: 古くはハハコグサ（母子草）で草餅をつくっていたが、今日では通常の餅にヨモギを磨り潰したものを混ぜてつくる。
English: In "Toga," an etymological dictionary written by Hakuseki ARAI in 1719, there is a comment that "Kusamochi is now made by mixing mugwort instead of traditional hahakogusa, which is also called yomogimochi (a mugwort rice cake)."
Japanese: 新井白石『東雅』（1719年）にも、かつてはハハコグサを用いたが、今日ではヨモギを用い、草餅とも蓬餅ともいうとある。
English: However, from the description that 'Hahakogusa is also used for making kusamochi' which appears in "Fuzokumondo-tosho" (Question and Answer on Cultural Matters) compiled around 1813, it is clear that many districts used hahakogusa as an ingredient.
Japanese: ただし、文化(元号)10年（1813年）ころの『風俗問答答書』には「草の餅はゝこ草をも用ひ候や」とあり、地方によってはハハコグサを用いる例も少なくなかった。
English: As kusamochi or yomogimochi has become more popular, it is increasingly available at many grocery stores.
Japanese: 餅の種類としてはポピュラーなものとなっており、多くの店で日常的に購入することができる。