nntsuzu/KFTT huggingface dataset:
English: He took a second name or alias, Kyokuo, and started the Chikuzen biwa Tachibana-ryu and his name was rapidly known across the country by such as giving a performance in front of the Emperor Meiji.
Japanese: そして名を旭翁と号し、筑前琵琶橘流を創始、明治天皇御前演奏をするなど急速に全国に広まった。
English: After the first Kyokuo, the founder, died, the Tachibana-ryu was divided into two schools: the Tachibana-kai and the Asahi-kai, and hitherto existing.
Japanese: 橘流は創始者である初代旭翁の没後、「橘会」と「旭会」の二派に分かれ現在に至る。
English: A disciple of Takeko YOSHIDA, Chikufu TAKAMINE (father of Mieko TAKAMINE) became famous and dominated the biwa world but he had no successor, so his performing style came to an end.
Japanese: また吉田竹子の門下から高峰筑風（高峰三枝子の父）が出て一世を風靡したが、後継者がなくその芸風は途絶えた。
English: Music of the Chikuzen biwa has more gentle melodies compared to ones of the Satsuma biwa and the instrument and its plectrum are smaller.
Japanese: 筑前琵琶の音楽は薩摩琵琶に比べ曲風がおだやかであり、楽器、撥ともやや小柄である。
English: In Satsuma biwa music, songs (narrative parts) and the instrument were played alternately while the music of the Chikuzen biwa took in the musical elements of shamisen and had a part of biwa as accompaniment for songs.
Japanese: 薩摩琵琶では歌（語り）と楽器は交互に奏されるが、筑前琵琶の音楽には三味線音楽の要素が取り入れられており、歌いながら琵琶の伴奏を入れる部分がある。
English: Famous songs are 'Kosuiwatari,' 'Dokan,' 'Gishi no Honkai,' 'Atsumori,' 'Honno-ji Temple,' or 'Ishidomaru.'
Japanese: 著名な曲としては「湖水渡」「道灌」「義士の本懐」「敦盛」「本能寺」「石堂丸」などがある。
English: The types of Chikuzen biwa are Yongenbiwa Instrument (four-stringed) and Gogenbiwa Instrument (five-stringed) that were designed by the first Kyokuo and his biological child, Kyokuso TACHIBANA the first, and this Gogenbiwa Instrument is overall slightly bigger.
Japanese: 筑前琵琶の種類は四弦と、四絃より音域をより豊かにする為に初代旭翁とその実子である橘旭宗一世によって考案された五弦があり、五弦の方が全体にやや大きい。
English: The plectrum for Gogenbiwa Instrument has a slightly wider fan-out part at the top and is similar in some degree to the Satsuma biwa's plectrum.
Japanese: 撥も五弦用のものの方がやや開きの幅が広く、いくらか薩摩のものに近い。
English: In addition to these, 'shogen' for high pitched tones and 'daigen' for low pitched tones were made but they have been generally unknown.
Japanese: この他、高音用の「小絃」、低音用の「大絃」も作られたが、一般的に普及はしていない。
English: Attempts have been made to compose not only classical-style songs but also new songs as well as solos and ensembles.
Japanese: 古典的な楽曲だけではなく、独奏、合奏ともに様々な作曲が試みられている。
English: There are some songs composed according to a classical style but the Satsuma biwa that has a major effect like percussion instruments is often used in modern music.
Japanese: 古典のスタイルにのっとった新作もあるが、特に打楽器的効果の強い薩摩琵琶は、しばしば現代音楽にも用いられる。
English: In addition, the Satsuma biwa and the Chikuzen biwa often play one or two parts in wagakki orchestra (orchestra of the traditional Japanese musical instrument).
Japanese: この他、和楽器オーケストラの中で薩摩琵琶や筑前琵琶が1～2パートを受け持つことも少なくない。
English: In the Gakubiwa, players are attempting to not only play parts in new Gagaku-kyoku (Gagaku music) but also reproduce the music of the Nara period.
Japanese: また楽琵琶では、新作雅楽曲のパートとしての演奏のほか、奈良時代の楽曲の復元演奏なども試みられている。
English: The moso-biwa, the Satsuma biwa, and the Chikuzen biwa have high frets (called 'ju').
Japanese: 盲僧琵琶、薩摩琵琶、筑前琵琶は高いフレット（「柱」と称する）を持つ。
English: So, players can press strings deeper and change the tension to have a wider range when controlling music intervals (up to a major third depending on frets).
Japanese: それだけ弦を押し込むことができ、張力を変化させることにより音程を調節できる範囲が広い（柱によっては長三度まで）。
English: Japanese biwa favored nuanced performances by making the most of a player's techniques rather than increasing the number of frets (reducing frets according to circumstance) while Chinese biwa increased frets and enhanced its powers of expression by improving functions as an instrument.
Japanese: 中国の琵琶がフレットを増やして、楽器としての機能向上によって表現力を高めたのとは逆に、日本の琵琶はフレットを増やさず（場合によっては減らし）、その分演奏者の技倆をできるだけ活かして微妙な演奏を行うことを好んだ。
English: Japanese biwa values the sensitive tones of silk strings but Chinese biwa used metal strings.
Japanese: また中国琵琶が金属弦を取り入れているのに対し、日本琵琶は絹糸の繊細な音色を大切にしている。
English: Lutes abandoned plectrums and developed polyphony by playing with fingers and increased the number of strings, but Japanese biwa made its plectrum bigger and tried to express all tones in one tone and also give a percussion-like effect.
Japanese: いっぽうリュートが撥を捨て、指頭で弾くことから多音性を発達させ、弦数も増えていったのに比べ、日本の琵琶は逆に撥を大型化して一音にすべてを込め、また打楽器的効果を持たせた。
English: It is commonly said that the largest lake in Japan, Lake Biwa, is named after biwa as their shapes are similar.
Japanese: 日本最大の湖、琵琶湖は形が琵琶に似ていたので名づけられたという説が一般的である。
English: A production method includes pulling out guts from a sea cucumber with a hernia device, washing the guts well in seawater, removing internal mud and sand off from it, putting it up on a bamboo strainer, and cutting moisture of it.
Japanese: 製法は、ナマコから脱腸器で腸を抜き取り、これを海水でよく洗い、内部にある泥砂をとりのぞき、ざるにあげて水気をきる。
English: The method also includes adding excellent salt of two or tree 'go' (a measuring unit) to guts of one 'sho' (another measuring unit) and mixing it, further cutting moisture of it, and storing in a pail or a pot for twenty-four hours.
Japanese: 腸1升に上等塩2合ないし3合をくわえ、かきまぜ、さらに水気をきり、一昼夜桶または壺に貯蔵する。
English: "Konowata jiru" (konowata soup) is made by tapping konowata with a kitchen knife on a cutting board, putting it into a wooden bowl, and then pouring an extremely light-seasoned soup into the bowl.
Japanese: 「このわた汁」は、このわたをまな板の上で庖丁で叩き、椀に入れ、極く淡仕立ての汁を注ぐ。
English: Cut the hatcho miso finely with a kitchen knife, dissolve in water, add dried bonito and kombu, and then leave it for three hours.
Japanese: 三州味噌を庖丁で細かく切り、水で溶き、鰹節、昆布を入れて3時間置く。
English: It consists of cubes of agar gelatin topped with boiled and chilled red peas, azuki bean jam, gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour), and dried apricot.
Japanese: 賽の目（細かい立方体）状に切った寒天に、茹でて冷やした赤エンドウマメ、小豆餡、求肥、干しアンズなどをのせる。
English: Regardless of four seasons, it is sold and served, but is well-known as a summer feature.
Japanese: 四季を問わず販売・提供されているが、特に夏の風物詩として知られている。
English: Cream anmitsu: anmitsu with whipped fresh cream or soft serve ice cream.
Japanese: クリームあんみつ：ホイップした生クリーム、もしくはソフトクリームをのせたもの
English: Fruit anmitsu: anmitsu topped with chopped fruits (such as kiwi fruit, cherry, pineapple, and mandarin orange).
Japanese: フルーツあんみつ：カットした果物（キウイフルーツ、サクランボ、パイナップル、ミカンなど）をのせたもの
English: In modern times it has become the most authentic style of Japanese meal to serve at ceremonies, as 'honzen ryori' (a ritual meal served on a 'honzen' or legged tray) has fallen out of general use.
Japanese: 本膳料理が廃れた現在、日本料理に於いては、儀式などで出される最も正統な料理形式である。
English: Tea-ceremony dishes are designed to enhance the taste of matcha (finely powdered green tea) and kaiseki ryori sake (Japanese rice wine).
Japanese: 懐石料理は抹茶を楽しむためのものだが、会席料理は酒を楽しむためのものである。
English: Ever since restaurants began to serve kaiseki ryori in the Edo period, they have created various dishes suitable for drinking parties.
Japanese: 江戸時代には会席が料理茶屋（りょうりぢゃや）で行われるようになり、酒席向きの料理が工夫されるようになった。
English: The basic menu of kaiseki ryori consists of three dishes with soup (usually Japanese broth, together with sashimi or slices of raw fish, grilled and boiled foods).
Japanese: 会席料理の献立は、一汁三菜（吸い物・刺身・焼き物・煮物）が基本である。
English: To this are added an otoshi (appetizer), deep-fried and steamed foods, aemono (vegetables and fish in various dressings), vinegared dishes, pickles, and fruit.
Japanese: さらにお通し・揚げ物・蒸し物・和え物・酢の物などの酒肴が加えられ、最後に飯・味噌汁・香の物、水菓子となる。
English: A jinya is a residence where a government office was located of the domain (han) of a daimyo (territorial lord) under the shogunate system in the Edo period, or a building acting as the residence and office of the daikan (local governor) of a tenryo (bakufu-owned piece of land).
Japanese: 陣屋（じんや）とは、江戸時代の幕藩体制における大名領（藩）の藩庁が置かれた屋敷、または徳川幕府天領の代官の住居および役所が置かれた建物のことである。
English: A jinya also refers to a residence where the government office of the chigyosho, which is a domain of the bakufu hatamoto (direct retainers of the bakufu, a form of Japanese feudal government headed by a shogun) or karo (chief retainer) of a big domain, was located.
Japanese: また旗本領や大藩の家老の所領地である知行所の政庁が置かれた屋敷も含まれる。
English: Daimyo having an enclave domain occasionally set up a jinya as a local office in the enclave.
Japanese: 所領に飛地を持つ大名が、現地の出張所として陣屋を設置することもあった。
English: Daimyo who had the government office of their domains at a jinya were called mujo daimyo (daimyo without a castle) or jinya-daimyo.
Japanese: なお、陣屋に藩庁を置く大名のこと、無城大名あるいは陣屋大名と呼んだ。
English: When a mujo daimyo was promoted to joshu daimyo (governor of a castle) or joshukaku daimyo (daimyo without castle, but treated in a similar way to joshu daimyo), he was not allowed to convert his local jinya to a castle but actually was allowed to construct a gate only.
Japanese: 無城大名が城主大名城主格大名へ昇格した場合、国許の陣屋を城に転換することは許されず、実際には城門の構築を許されるのみであった。
English: A jinya was easy to maintain compared to a castle and often had functions for administration and residence only.
Japanese: 陣屋は、城郭に比べて簡略化されており、行政・居住のみの機能しか持ち合わせていないものが多かった。
English: Within or outside the area enclosed by walls or nagaya (row houses) were residences called nagaya or koya (small houses) depending on the region, in which followers lived, a central office, and an inner part called the honjin.
Japanese: 塀や長屋で囲った敷地内または外に、長屋または小屋など、各地で呼び名は異なるところはあるが部下が住まう屋敷と中央となる役所と奥向きである本陣が造られることが多かった。
English: Especially the daimyo jinya of small domains were built in imitation of a castle, for example Sonobe-jo Castle and Komono Jinya (Komono-cho, Mie Prefecture) were constructed towards the end of the Edo period (1868) with a turret likened to a tenshu (main keep or tower of a castle), a mizubori (water-filled moat), low stone walls, and dorui (earthworks), and also Mori Jinya (Kusu Town, Oita Prefecture) had many stone walls in the adjacent shrine and a two-storied chaya (tea house) which was likened to a tenshu.
Japanese: 特に小藩の大名陣屋では、園部城や菰野陣屋（三重県菰野町）のように幕末（明治元年）に至って天守に見立てた櫓や水堀、低い石垣や土塁を築いたり、森陣屋（大分県玖珠町）のように隣接する神社境内に石垣を多用したり、天守に見立てた2階建ての茶屋を建てるなど、城郭を模したものもあった。
English: Some jinya had limited military functions such as Hekirichi Jinya of the Matsumae Domain (Kamiiso-cho, Hokkaido Prefecture) which had dorui and gun batteries in ryoho-shiki style (a style based on the fortification of Vauban in France).
Japanese: 稜堡式の土塁と砲台を構築した松前藩の戸切地陣屋（北海道上磯町）のように、限定的に軍事機能を持たせることもあった。
English: Takayama Jinya (Takayama City, Gifu Prefecture) is the only remaining jinya which functioned as an office of Hida gundai (the magistrate of Hida region) and the jinya of tenryo.
Japanese: 高山陣屋（岐阜県高山市）飛騨郡代の役所、天領の陣屋として唯一現存している。
English: A jinya originally meant a tsumesho (guardroom) for an eji (guard) who guarded the palace in the Heian period.
Japanese: 陣屋とは、元々は平安時代に宮中警護をする衛士の詰所のことを陣屋と呼んでいた。
English: (Derived from this, today some inns and hot springs are called 'jinya').
Japanese: （これに由来し、現代において旅館・温泉の名称に「陣屋」を使用するものもある。
English: In early-modern times a jinya indicated more a base of civil administration and became a word meaning a government office and residence or warehouse under the shogunate system.
Japanese: そして近世には民政上の拠点を指す意味が強くなり、幕藩体制における政庁兼居所・蔵を意味する言葉となった。
English: Uchitachi is a term used in martial arts, especially in swordplay and budo (Japanese martial arts) such as in the Japanese art of fencing.
Japanese: 打太刀（うちたち）とは、武術（特に剣術）、武道（特に剣道）において用いられる用語の一つ。
English: The term "uchitachi" indicates a person who has the role of being defeated by a shidachi, or to defend against that shidachi's techniques, in kata (standard form of a movement or posture) practice.
Japanese: 型（形）を行う際に仕太刀に倒される（技を受ける）役の人物を意味する。
English: In Nihon Kendo Kata, the uchitachi is not only defeated but also plays the role of an instructor who always moves one step earlier to draw out the shidachi's attack movement and, though all uchitachi's techniques are designed to evade attack, he may also initiate movement to attack.
Japanese: 日本剣道形では単に倒されるだけでなく、常に一瞬早く動き仕太刀の動作を引き出してやる師匠役でもあり、また、全て避けられることになっているとは言え打太刀からも技を打つ。
English: Oharae (the great purification) is an event of removing calamity held on June 30 and December 31.
Japanese: 大祓（おおはらえ）は、6月と12月の晦日（新暦では6月30日と12月31日）に行われる除災行事である。
English: This is an event to remove committed sins and stains, and Oharae held in June and Oharae held in December are called Nagoshi no Oharae (great purification ceremony) and Toshikoshi no harae (Annual Shinto ritual of purification), respectively.
Japanese: 犯した罪や穢れを除き去るための祓えの行事で、6月の大祓を夏越の祓（なごしのはらえ）、12月の大祓を年越の祓（としこしのはらえ）という。
English: On this day, imperial princes, ministers, and other governmental officials in the capital (miyako) gathered at the square in front of the Suzaku-mon Gate and read Oharae no kotoba (Words of the Great Purification) to purify people's sins and stains.
Japanese: この日には、朱雀門前の広場に親王、大臣（おおおみ）ほか首都（みやこ）にいる官僚が集って大祓詞を読み上げ、国民の罪や穢れを祓った。
English: When there was no habit of or water available for washing closes everyday, this event had significance for the prevention of plagues by the semiannual replacement before summer when bacteria were likely to be developed.
Japanese: 衣服を毎日洗濯する習慣や水などのない時代、半年に一度、雑菌の繁殖し易い夏を前に新しい物に替える事で疫病を予防する意味があった。
English: This event was stopped around the time of the Onin War, but was started again in the Edo period (1691) and gradually spread.
Japanese: そして応仁の乱の頃から行われなくなったが、江戸時代（1691年）に再開され、次第に広まった。
English: The edict of Dajokan (Grand Council of state) issued in 1871 by the New Meiji Government prohibited the names 'Nagoshi shinji' and 'Minazukibarae' and ordered the revival of the traditional ceremony 'Oharae' of the 'Taiho Code,' and the ceremony started being conducted by shrines across the country.
Japanese: 1871年（明治4年）の太政官布告にて明治新政府により「夏越神事」「六月祓」の称の禁止と「大宝律令」の「大祓」の旧儀の再興が命じられ、全国の神社で行われるようになった。
English: In Nagoshi shinji, 'Chigaya no wakuguri' (Chinowa kuguri, passing through a ring of miscanthus) is performed in many shrines.
Japanese: 夏越の祓では多くの神社で「チガヤの輪潜り（ちのわくぐり）」が行われる。
English: Shrine parishioners pass three times with a pigeon-toed gait, clockwise, counterclockwise, and clockwise again, through a hoop made of kaya grass (plants of the sedge family) to purify stains.
Japanese: これは、氏子が茅草で作られた輪の中を左まわり、右まわり、左まわりと八の字に三回通って穢れを祓うものである。
English: According to 'Somin Shorai' (Japanese old story and the folk religion originating in the story) in "Bingo no Kuni Fudoki" (unknown or lost writing) quoted in "Shaku Nihongi" (annotated text of the Nihon Shoki) (Kanekata URABE, the mid Kamakura period), a kaya grass ring was worn on the waist to avoid disasters, and it was believed that the strong vitality of kaya grass had the mysterious power of preventing disasters.
Japanese: 『釈日本紀』（卜部兼方　鎌倉時代中期）に引用された『備後国風土記』逸文にある「蘇民将来」神話では茅の輪を腰につけて災厄から免れたとされ、茅の旺盛な生命力が神秘的な除災の力を有すると考えられてきた。
English: The communal worship that tanzaku (long, narrow card) cards on which a wish is written are hung up on small bamboos provided on the right and left sides of the kaya grass hoop and the bamboos are thrown into a river on the Tanabata festival corresponds to the event in which kakizome (New Year's writing, resolution) is burnt in the Dondon-yaki (a Shinto blessing of objects that have been a part of a celebration but are now debris consuming by fire from the 14th to the 16th of the lunar New Year) to improve writing.
Japanese: また、茅の輪の左右に設置する笹竹に願い事を書いた短冊を振下げ、七夕に河川に流すといった俗信仰は、書初めをどんどん焼きで焚くと筆が上達するといった行事と対応している。
English: Minazuki is a confectionery prepared by placing azuki beans on white Uiro (a sort of sweetened steamed cake made of rice powder) and then cutting it into triangular shapes.
Japanese: 水無月は白のういろう(菓子)生地に小豆を乗せ、三角形に包丁された菓子である。
English: It is said that azuki beans on Minazuki have the meaning of warding off evil spirits, and the triangular shape expresses ice beating the heat away.
Japanese: 水無月の上部にある小豆は悪霊ばらいの意味があり、三角の形は暑気を払う氷を表していると云われている。
English: In the Kochi Prefecture, the Nagoshi no harae is called 'wanuke sama,' and festivals are held in many shrines.
Japanese: 高知県下では、夏越祓のことを「輪抜け様」と呼び、多くの神社でお祭りが開かれる。
English: Chinowa kuguri, which is the most important ceremony, is certainly performed, and Shrine's approaches are lined with many street stalls to coincide with the ceremony, which basically makes it a festival.
Japanese: 行事として最も重要な茅の輪潜りはもちろん行われるが、それに併せて神社の参道に多くの屋台が並び、まさにお祭りである。
English: Since this is held in the rainy season, the weather is generally not so fine, but this is a special feature for the arrival of summer following the end of 'wanuke sama.
Japanese: 梅雨時期に当たることから天気がぱっとしないことが良くあるが、「輪抜け様」が終わると夏到来という風物詩でもある。
English: Hijiki (scientific name: Sargassum fusiforme, synonym: Hizikia fusiformis) is a kind of seaweed of the Class Phaeophyceae Family Sargassaceae Genus Sargassum.
Japanese: ヒジキ（鹿尾菜、羊栖菜、学名：Sargassumfusiforme、シノニム：Hizikiafusiformis）は、褐藻類ホンダワラ科ホンダワラ属の海藻の一種である。
English: Hijiki grows near intertidal zones in rocky areas close to the choppy seashore.
Japanese: 波の荒い海岸近くの岩場の潮間帯付近に繁茂し、春から初夏に胞子嚢を付けて成熟する。
English: It has been said traditionally that 'a person who eats hijiki lives longer,' and in connection with Respect-for-Senior-Citizens Day, September 15 is designated as Hijiki no Hi (Hijiki Day).
Japanese: 「ひじきを食べると長生きする」と古くから言われており敬老の日に因んで9月15日は「ひじきの日」となっている。
English: Areas in Japan where Hijiki is distributed are Honshu (the main island of Japan), the Shikoku region, the Kyushu region, and the Nansei Islands (the Amami-Oshima Island, the islands of Okinawa), and areas outside Japan are the Korean Peninsula and southern China.
Japanese: 日本では北海道から本州、四国、九州、南西諸島（奄美大島、沖縄島）に、日本国外では朝鮮半島及び中国南部に分布する。
English: Hijiki used to be included in the Genus Hizikia, but is currently included in Genus Sargassum as a result of the Molecular Phylogeny conducted by Yoshida (2001).
Japanese: ヒジキは、ヒジキ属Hizikiaに含められていたが、吉田（2001）による分子系統学的研究からホンダワラ属（Sargassum）に含められた。
English: Processing methods are roughly divided into steam and dry methods called Ise hoshiki (a traditional steaming method) in which dried algae is rehydrated and then steamed and dried, and boiling and drying methods.
Japanese: 加工の方法は、主に伊勢方式と呼ばれる乾燥原藻を水戻しして蒸乾する蒸乾法と、煮乾法に大別される。
English: The boiling and drying methods are further divided into methods exemplified by Boshu seiho (method of boiling and drying raw algae) in which raw algae is boiled and dried, and methods in which dried algae is rehydrated and then boiled and dried.
Japanese: 煮乾法ではさらに、房州製法に代表される生原藻を煮乾する方法と、乾燥原藻を水戻しして煮乾する製法とに分かれる。
English: Hijiki no Gomoku ni' (stewed hijiki mixture) prepared by dehydrating hoshi hijiki and then boiled with soy sauce, sugar, and the like is a popular way of eating hoshi hijiki.
Japanese: 干ひじきは、水で戻してから醤油、砂糖などで煮て食べる「ひじきの五目煮」がポピュラーである。
English: In recent years, it is used in wide varieties of foods such as salad, vinegared food, and Tempura, in addition to Hijiki Gohan (boiled rice with hijiki, vegetables and meat or mixed rice and stewed hijiki mixture).
Japanese: 近年はひじきご飯に加え、サラダ、酢の物、天ぷらなど幅広い料理に利用されている。
English: Hijiki is generally collected with a sickle in rocky shores by fishermen and woman shell divers during low tide in the spring tide from March to May.
Japanese: ひじきは通常3月から5月の大潮の干潮時に漁師や海女が磯にでて鎌などで刈り取って収穫する。
English: In some areas, budlets of hijiki are collected during the mid-winter (November to February).
Japanese: 地域によっては、寒中（11月から2月）に幼芽を収穫したひじきもある。
English: Thin and long stem parts of hijiki and extruding parts such as leaves and buds are separately processed into products.
Japanese: ひじきは細長い茎の部分と葉や芽のように出ている部分を分離して製品化されることが多い。
English: In October 2001, the Canadian Food Inspection Agency reported that hijiki contains a higher percentage of carcinogenic inorganic arsenic than those in other seaweeds, and recommended avoiding hijiki.
Japanese: 2001年10月、カナダ食品検査庁は、発癌性のある無機ヒ素の含有率が、ヒジキにおいて他の海藻類よりも非常に高いという報告を発表し、消費をひかえるよう勧告した。
English: This is supported by multiple surveys, and food safety authorities of the United Kingdom, Hong Kong, and New Zealand announced the same recommendation.
Japanese: これは複数の調査によって裏付けられ、イギリス・香港・ニュージーランドなどの食品安全関係当局も同様の勧告を発表した。
English: The Ministry of Health, Labour and Welfare of Japan, on the other hand, announced their opinion in July 2004 that in view of the arsenic contents in the results of the surveys, the provisional tolerable weekly intake announced by the World Health Organization (WHO) would not be exceeded unless 33 g or more (of dehydrated hijiki, in cases of a 50-kg adult) was regularly taken into per week, and that in view of the current average intake of Japanese people, the health risk was not likely to rise in cases of normal consumption.
Japanese: 一方、日本の厚生労働省は、2004年7月、調査結果のヒ素含有量からすると、継続的に毎週33g以上（水戻しした状態のヒジキ。体重50kgの成人の場合）を摂取しない限り世界保健機関（WHO）の暫定的耐容週間摂取量を上回ることはなく、現在の日本人の平均的摂取量に照らすと、通常の食べ方では健康リスクが高まることはない、との見解を示した。
English: Green laver is a seaweed of the Green algae Class Family Ulvaceae Genus Enteromorpha, and is a generic term for Enteromorpha prolifera, Enteromorpha linza, Enteromorpha compressa, Enteromorpha intestinalis, and the like.
Japanese: アオノリ（青海苔、英greenlaver）は緑藻類アオサ科アオノリ属（Enteromorpha）の海藻で、スジアオノリ、ウスバアオノリ、ヒラアオノリ、ボウアオノリなどの総称。
English: Collected green lavers are washed with water, air dried, and then shipped as foodstuffs.
Japanese: 採取されたアオノリ類は水洗いして風で乾かしたあと、材料として出荷される。
English: Some of them are shipped to the marketplaces, and used in foods such as soups and Tempura for consumption.
Japanese: この状態で市場に出るものもあり、スープ、天ぷらなどにして食べられる。
English: Some green lavers are mixed with dried seaweed to make Itanori (sheeted green laver), or processed either alone or in combination with dried seaweed into tsukudani (small fish, shellfish, konbu, etc. boiled in sweetened soy sauce).
Japanese: また、海苔と混ぜて板海苔を作ったり、アオノリ単独または海苔と合わせて佃煮に加工されたりもする。
English: Green laver dried with hot air and then ground into 2 to 3 mm pieces are used in Japanese foods and sweets to add flavor and/or a color.
Japanese: 熱風乾燥させ、2～3mmの大きさに粉砕されたものは、日本料理や菓子の香り付け、色づけに用いられる。
English: Ulva such as Ulva pertusa Kjellman is also used in combination with green lavers.
Japanese: アオノリ類以外にアナアオサなどのアオサ（Ulva）の海藻も併用されている。
English: Torisashi is chicken sashimi, or raw chicken meat, which is popular in the southern part of Kyushu region such as Kagoshima and Miyazaki Prefectures.
Japanese: 鶏刺し（とりさし）とは、鶏肉の刺身で、九州の南部地方の鹿児島県や宮崎県で好まれる。
English: Since even fresh chicken meat is often infected with campylobacter, and as a measure against Escherichia coli bacteria such as o157, chicken meat must undergo sufficient heat treatment in cooking.
Japanese: なお新鮮なニワトリの肉でもカンピロバクターに感染しているものが多く、またO-157などの病原性大腸菌対策としても充分な加熱処理が必要である。
English: However, since chicken meat is undercooked due to the nature of dish such as sashimi, there is a tendency among many people who eat torisashi to get food poisoning.
Japanese: しかし、刺身という料理の性質上充分な加熱処理を施さないので食中毒が多数発生する傾向がある。
English: As such, authorities such as the Ministry of Health, Labour and Welfare and healthcare centers give warning to restaurants and the public that "chicken meat needs to undergo sufficient heat treatment in cooking."
Japanese: そのため厚生労働省や各保健所などからは飲食店や一般に対して「鶏肉は充分な加熱処理を施す調理が必要」との警告が出されている。
English: By carrying out training while enduring coldness, it aims not only to improve skills but also to discipline one's mind.
Japanese: 技術の向上とともに、寒さに耐えながら稽古をやり遂げることで、精神の鍛錬をするという目的にも重きをおかれて行われるものである。
English: Under the current social/daily life situation, it refers to the trainings conducted around the time of daikan (one of the twenty-four divisions of four seasons, and the coldest period in winter).
Japanese: 昨今は社会・生活背景などもあって、暦の上での大寒の前後に行われる稽古を指す。
English: As Shinto religion, Shugendo (Japanese mountain asceticism) and some sects of Buddhism incorporate ascetic practices like bathing in the sea/river or standing under a waterfall, called kanshugyo or kangyo, with the aim of mental training, Kangeiko of budo often incorporate such exercises.
Japanese: また神道や修験道、仏教の一部などで寒修行または寒行と称して、海・川などの水に入る、或いは滝に打たれるなどをして精神を鍛錬している事から、武道の寒稽古でこれを取り入れている事も多い。
English: One of Budo's main purpose is to overcome one's weakness (self-governing) as well as to pave the way for the future by driving one's body/mind to an extreme situation.
Japanese: 武道では極限状態まで自らの身体・精神を追い込み、そこで自らの弱さに打ち勝ち(克己)自らの前途を開くことを一つの眼目としている。
English: Also, Kangeiko is one of the few vanishing characteristics of budo.
Japanese: また、武道の失われつつある特性を見ることのできる数少ないものの一つである。
English: Serving styles vary depending on the restaurants and/or tastes of individulas such that curry sauce being put over the pork cutlet, or no curry sauce being put over the cutlet but Tonkatsu Sauce (a Japanese Ketchup product) being used instead.
Japanese: 豚カツの上にカレーソースをかける盛り方や、豚カツにはカレーソースをかけずとんかつソースをかける盛り方など、料理店や食する個人の嗜好によって盛り付けが異なる。