nntsuzu/KFTT huggingface dataset:
English: After the first archer advances his horse, he says a Shinto ritual prayer and then takes out a chukei (a sort of fan) to perform 'ogihaki (motions with the chukei)', the archer starts his gallop and throws the chukei high and forward and hits the first target, then trying to catch the chukei.
Japanese: 一番の射手がまずウマをすすめて立ち出、祝詞を奏し、おわって中啓を出し、扇捌きをなし、そのままウマを馳せ出し、中啓を前方にたかく投げ揚げ、取りかけて一の的を射る。
English: The archer continues to hit all the targets including the second and third ones and the other archers repeat the same process.
Japanese: ついで二の的、三の的を射ることはかわらない、射手つぎつぎと射おわり、
English: The most skillful veteran archer of the five, seven, or even more archers participating that day goes last, finishing the event by performing the following technique: first, he shoots the first target and fixes an arrow to his bow; immediately after this, he takes his whip in his right hand, raises it high, lowers it gently, and then shoots the second target; and finally, he fixes another arrow to his bow, raises his whip high, lowers it gently, and then shoots the third target.
Japanese: 5騎でも7騎でも、当日最後の射手は老練、上手のものがこれにあたり、まず一の的を射て矢番いし、ただちに右手に鞭をとり、たかくさしあげしずかにこれをおろして取りかけ二の的を射、三の的のまえにも鞭をあげる。
English: The archers meet at the start of the riding course after each shot, and upon completion of all shots all archers leave and the other officials return to their positions and go back to their offices.
Japanese: 射手は射おわったものから馬場元にあつまるから、全部終了のときはただちに乗り出して、諸役はそれぞれの位置について支度所にもどる。
English: Just after kicking the horse to start, the archer stands up in the stirrups, spreading his knees, this is called kuramawari, in order to keep three sun spaces between his body and the saddle.
Japanese: ウマを追い出すとともに鞍まわりといって、左右の膝をひらき鐙に立ち上がり、身体は鞍と3寸くらいあくようにする。
English: In ceremonies, archers shout 'In-Yo-I' in a short and deep voice just before the first target, 'In-Yo-I-In-Yo-I' just before the second target in a high-pitched voice for a longer duration and 'In-Yo-I-In-Yo-I-In-Yo-I' in a very high-pitched voice for a very long duration.
Japanese: 式には一の的てまえで「インヨーイ」とみじかくふとくかけ、二の的てまえで「インヨーイインヨーイ」と甲声でややながくかけ、三の的てまえでは「インヨーイインヨーイインヨーーイ」と甲をやぶってたかくながくかける。
English: A-Ya-O', 'A-Ra-Ra-In-Yo-I', 'Ya-A-A-O' and 'A-Ra-A-Ra-A-Ra-A-Ra…' may be shouted for s short duration.
Japanese: 略では「ヤアオ」「アララインヨーイ」「ヤーアアオ」「アラアラアラアラーーッ」などとかける。
English: Sagaehachiman-gu Shrine in Sagae City, Yamagata Prefecture performs yabusame for the Zenjitsu Sai (eve festival) and Rei Dai Sai in September.
Japanese: 山形県寒河江市の寒河江八幡宮では、9月の前日祭・例大祭で行われている。
English: Hiei-jinja Shrine in Nihari Village, Nihari District, Ibaraki Prefecture performs yabusame for Hiei-jinja Shrine Yabusame Festival in April.
Japanese: 茨城県新治郡新治村の日枝神社では、4月の日枝神社流鏑馬祭で行われている。
English: Izumoiwai-jinja Shrine in Moroyama Town, Iruma District, Saitama Prefecture performs yabusame on November 3.
Japanese: 埼玉県入間郡毛呂山町の出雲伊波比神社では、11月3日に行われている。
English: Yabusame is performed on the third Saturday of April at a specially constructed riding course which is near the Sumida-gawa River under the auspices of Taito Ward, Tokyo.
Japanese: 東京都台東区では台東区主催により、4月の第三土曜日に隅田川河畔の特設馬場で行なわれている。
English: Anahachiman-gu Shrine in Shinjuku Ward, Tokyo performs yabusame on Health Sports Day in October in a specially constructed riding course in Toyama Park.
Japanese: 東京都新宿区の穴八幡宮では、10月の体育の日に戸山公園の特設馬場にて行われている。
English: Tsurugaokahachiman-gu Shrine in Kamakura City, Kanagawa Prefecture performs yabusame for the Kamakura-matsuri Festival in April and the Rei Dai Sai in September.
Japanese: 神奈川県鎌倉市の鶴岡八幡宮では、4月の鎌倉祭りと、9月の例大祭中に行われている。
English: Shimomurakamo-jinja Shrine in Imizu City, Toyama Prefecture performs yabusame called 'Yansanma' in dialect which is familiar to local people on May 4.
Japanese: 富山県射水市の下村加茂神社では、5月4日に「やんさんま」というなまりで親しまれる流鏑馬が行われている。
English: Fujiomurosengen-jinja Shrine in Fujikawaguchiko Town, Minamitsuru District, Yamanashi Prefecture (former Katuyama Village) performs yabusame in September (on April 29, 2007.)
Japanese: 山梨県南都留郡富士河口湖町（旧勝山村）の富士御室浅間神社では、9月に行われている(2007年4月29日に行われた)。
English: Omuroasama-jinja Shrine (Shimoyoshida, Fujiyoshida City) in Fujiyoshida City, Yamanashi Prefecture performs yabusame for horseshoe fortune-telling on September 19 instead of samurai-class yabusame.
Japanese: 山梨県富士吉田市の小室浅間神社(富士吉田市下吉田)では武家の流鏑馬ではなく、馬蹄占いをする流鏑馬が9月19日に行われている。
English: At Suwa-taisha Shrine in Shimosuwa Town, Suwa District, Nagano Prefecture, yabusame is performed for dedicating (offering) shinji.
Japanese: 長野県諏訪郡下諏訪町のでは、諏訪大社への奉納神事として行われている。
English: Tado-taisha Shrine in Kuwana City, Mie Prefecture holds a 'Yabusame Festival' on Labor Thanksgiving Day in November.
Japanese: 三重県桑名市の多度大社では、11月の勤労感謝の日に「流鏑馬祭」として行われている。
English: Shimogamo-jinja Shrine in Sakyo Ward, Kyoto City, Kyoto Prefecture holds Yabusame Shinji to pray for the safety of the Aoi Festival's procession on May 3, and it is an archery ritual for bowmen to shoot arrows from horseback.
Japanese: 京都府京都市左京区の下鴨神社では、5月3日に葵祭の前儀として流鏑馬神事の騎射が行われている。
English: Suga-jinja Shrine in Minabe Town, Hidaka District, Wakayama Prefecture performs yabusame called 'Kurabe Uma (horse race) in the autumn festival in October.
Japanese: 和歌山県日高郡(和歌山県)みなべ町の須賀神社では、10月の秋祭りに「競べ馬」として行われている。
English: Oarahiko-jinja Shrine in Shinasahi Town, Takashima City, Shiga Prefecture performs yabusame for the Shichikawa-maturi Festival on May 4.
Japanese: 滋賀県高島市新旭町の大荒比古神社では、5月4日七川祭にて行われている。
English: Yoshikawahachiman-gu Shrine in Kibichuo Town, Kaga District, Okayama Prefecture performs yabusame for the Toban-sai Festival in October.
Japanese: 岡山県加賀郡吉備中央町の吉川八幡宮では、10月の当番祭に行われている。
English: Horihachiman-jinja Shrine in Akiota Town, Yamagata District, Hiroshima Prefecture (former Kake Town) performs yabusame for the annual festival in autumn.
Japanese: 広島県山県郡安芸太田町（旧加計町）の堀八幡神社では、秋の例祭日に行われている。
English: Jigozen-jinja Shrine (Itsukushima-jinja Shrine's Geku (sessha (a related shrine))) in Hatsukaichi City, Hiroshima Prefecture performs yabusame on May 5 for the Goryoe-sai Festival within the Boy's Festival based on the old calendar.
Japanese: 広島県廿日市市の地御前神社（厳島神社の外宮（摂社））では、旧暦5月5日端午の節句の御陵衣祭に行われている。
English: Kotohira-gu Shrine in Kotohira Town, Nakatado District, Kagawa Prefecture performs yabusame for the Rei Dai Sai in October.
Japanese: 香川県仲多度郡琴平町の金刀比羅宮では、10月の例大祭で行われている。
English: Kamo-jinja Shrine in Imabari City, Ehime Prefecture performs yabusame for the 'Otomo Uma' in the autumn festival in October.
Japanese: 愛媛県今治市の加茂神社(今治市)では、10月の秋祭りに「お供馬の行事」として行われている。
English: Nonehachiman-gu Shrine Toyo Town, Aki District, Kochi Prefecture performs yabusame for the autumn festival in October.
Japanese: 高知県安芸郡(高知県)東洋町の野根八幡宮では、10月の秋祭りに行われている。
English: Kinji-jinja Shrine in Kashima City, Saga Prefecture performs yabusame for the 'Uma-kake (horse run) Shinji' in November.
Japanese: 佐賀県鹿島市の琴路神社では、11月に「馬かけ神事」として行われている。
English: Yodohime-jinja Shrine in Matsuura City, Nagasaki Prefecture holds the 'Shisa-kunchi Yabusame Festival' in October.
Japanese: 長崎県松浦市の淀姫神社では、10月に「志佐くんちの流鏑馬」として行われている。
English: Imibetsugu-sha Shrine (Oita Prefecture) in Kunimi Town, Higashikunisaki District, Oita Prefecture holds 'Betsugu-sha Yabusame' in October.
Japanese: 大分県東国東郡国見町(大分県)の伊美別宮社では、10月に「別宮社やぶさめ」として行われている。
English: Shijukusho-jinja Shrine in Kimotsuki Town, Kimotsuki District, Kagoshima Prefecture performs yabusame on the third Sunday of October.
Japanese: 鹿児島県肝属郡肝付町の四十九所神社では、10月第3日曜日に行われている。
English: There are some dictionaries that call the ones for noble passengers 'gissha' and the ones for carrying a load 'gyusha.'
Japanese: なお、貴人が乗る乗用のものを（ぎっしゃ）、荷物を運搬するものを（ぎゅうしゃ）と、呼び分けるとしている辞書もある。
English: Although it is no longer seen in Japan apart from sightseeing, in some developing countries in Asia and elsewhere it is still a very common sight.
Japanese: 日本では観光用などを除いてあまり見かけられなくなったが、アジアをはじめとする発展途上国ではごく普通に見られる。
English: Karahisashi no kuruma: the highest grade of gissha with a roof shaped like a karahafu (cusped gable) zukuri style.
Japanese: 唐庇車（からひさしのくるま）：屋根が唐破風造のような形状の最高級の牛車。
English: Amamayu no kuruma: A simplified version of the karahisashi no kuruma above, used by regents and chancellors when they wore noshi (everyday clothes for nobles).
Japanese: 雨眉車（あままゆのくるま）：摂政・関白が直衣姿の折に使う上の唐車の簡略版。
English: It is said that empresses and crown princes used 'ao-itoge' (carts with blue or green threads), and joro (high rank woman servant in the Imperial Court), kojoro (certain daughters or granddaughters of daijin (the Ministers of State), nagon (the Counselors), and sangi (the Consultants) and other kugyo (senior nobles)), and churo (the middle rank woman servant in the Imperial Court) of nyobo, such as ladies-in-waiting, assistant handmaids, ladies of the handmaid's office, and so on used 'murasaki-itoge' (carts with purple threads).
Japanese: 皇后や皇太子は「青糸毛」、更衣(女官)・典侍・内侍司などの上臈・小上臈・中臈の女房たちは「紫糸毛」に乗ったという。
English: Hajitomi-guruma: With ajiro (wickerwork) made from cypress attached surrounding the exit, and with hajitomi (lattice shutter) viewing windows designed to open and close.
Japanese: 半蔀車（はじとみぐるま）：檜を網代に組んで降り口の周りの部分に使い、覗き窓を開閉可能の半蔀にしたもの。
English: Ajiro-guruma: An oxcart that looks like a hajitomi-guruma with the wickerwork painted white to make it look plain.
Japanese: 網代車（あじろぐるま）：半蔀車の網代を白く塗って地味にしたような車。
English: Hachiyo no kuruma: An oxcart made with yellowish-green ajiro and painted with kuyosei patterns (also referred as hachiyo: a big circle surrounded by eight small circles).
Japanese: 八葉車（はちようのくるま）：網代を萌黄色（黄緑）に塗り、九曜星（八葉/大きな円の周りに小さな円を八つ書いたもの）の模様を書いたもの。
English: Powdered green tea is widely used, not only for tea ceremony, but also as ingredients for Japanese-style confectionery, ice shaving, ice cream, chocolate and other cooking.
Japanese: 茶道で用いられるほか、和菓子、かき氷、アイスクリーム、チョコレート、料理の素材などとして広く用いられる。
English: Powdered green tea is just tea powder made from leaves of tea plants (tea leaves), but its manufacturing process is different from that of green tea for brewing, since powdered green tea is firstly dried after being steamed, then pounded down to eliminate such impurities as the veins of leaves, and further ground by so called "chausu" (a set of millstones for tea leaves.)
Japanese: 抹茶は、有態に言えばチャノキの葉（茶の葉）を粉としたものだが、その製造工程が煎茶とは異なり、蒸すから乾燥させ、これを砕いて葉脈などの不純物を取り除き、さらに茶臼という臼でひいたものである。
English: For domestic use, green tea powder packed in airtight plastic bags is available on the market.
Japanese: 家庭用にはすでに粉末化されプラスチックのフィルム袋に密閉されたものが販売されている。
English: Two kinds of powdered green tea are available, namely full-flavored tea with blackish deep green color and weakly-flavored tea with bright blue-green color.
Japanese: その種類には、黒味を帯びた濃緑色の濃茶（こいちゃ）と鮮やかな青緑色の薄茶（うすちゃ）がある。
English: If a person wishes to drink full-flavored tea, it is recommended to pour small quantity of hot water and add three heaping spoonfuls using a chashaku (a small spoon for powdered green tea) just to make thin potage.
Japanese: 飲料として飲む場合は、濃茶は茶杓に山3杯を1人分として、たっぷりの抹茶に少量の湯を注ぎ、ポタージュスープより少しゆるい程度のとろりとした入れ方をする。
English: When using a chasen (a bamboo tea whisk) to stir green tea, each school of tea ceremony follows a different way of whisking.
Japanese: この飲料としての抹茶を茶筅（攪拌するための竹製で専用の道具）で撹拌する際に、茶道の流派によって泡の立てかたが異なる。
English: Among the Senke schools, the Omote-Senke school makes a thin cover of bubbles, while the Ura-Senke school produces a generous foam.
Japanese: 千家は、表千家はうっすらと泡が立つ程度、裏千家はたっぷりと泡立てる。
English: Powdered green tea with a sweeter taste and less astringency and bitterness is regarded as the better quality and is accordingly expensive.
Japanese: 甘みがより強く、渋み・苦味のより少ないものが良しとされ、高価である。
English: In current tea ceremonies, full-flavored green tea is considered as the main, with weak-flavored green tea as substitute or informal.
Japanese: 現在の茶道では、濃茶を「主」、薄茶を「副（そえ）」「略式」と捉えている。
English: The brisk bitter taste of powdered green tea contrasts well with the sweetness of sugar and emphasizes its flavor, so powdered green tea is commonly used for flavoring in confectioneries like icecream, which has become one of the standard flavors now in Japan (according to a survey conducted by The Japan Ice Cream Association, it was ranked third after vanilla and chocolate icecream in consumption between 1999 and 2007.)
Japanese: 爽やかな苦味は砂糖の甘味と良く馴染み風味が際立つため、菓子のフレーバー付けにも好まれ、抹茶味のアイスクリームは日本では定番風味の一つともなっており、日本アイスクリーム協会の調査では1999年から2007年まで、バニラ、チョコレートに次いで第三位の地位を占めている。
English: The tea drinking custom was originally developed in China from the Tang dynasty through the Song dynasty.
Japanese: 喫茶の風習は元々中国の唐代から宋(王朝)代にかけて発展したものである。
English: According to ancient documents named "Chakyo (Chaijing)" written by a Chinese, U RIKU, in about 8th century, on the effects and usages of tea drinking, people at that time were said to have prepared tea to drink by dancha-ho, a method of preparing tea to drink by reducing a block of solid tea into powder and decocting it in a pot (called fuku.)
Japanese: 8世紀頃、中国の陸羽が著した『茶経』（ちゃきょう）には茶の効能や用法が詳しく記されているが、これは固形茶を粉末にして鍑（釜のこと）で煎じる団茶法であった。
English: It is believed that this new way to prepare powdered green tea to drink (tencha-ho method) came into being during the 10th century.
Japanese: 抹茶（中国喫茶史では点茶法（てんちゃほう）と呼んでいる）の発生は、10世紀と考えられている。
English: According to ancient records and documents, the history of powdered green tea which was believed to have originated with dancha, is clearly seen in a story about high-grade dancha such as Ryuhodancha that was ground in a chaden to produce powdered green tea, mostly from the Song Era, including the famous "Charoku" and "Taikansaron" written by Jo SAI in 1064 and by So KI in the 12th century.
Japanese: 文献記録は宋時代に集中しており、蔡襄の『茶録』（1064）と徽宗の『大観茶論』（12世紀）などが有名であるが、これらの文献では龍鳳団茶に代表される高級な団茶を茶碾で粉末にしたものを用いており、団茶から抹茶が発生した経緯をよく表している。
English: It was the tencha-ho method developed in the Song Era in China to put green tea powder in wan (a bowl), then pour hot water into it from tobin (a kettle) and knead the tea powder and hot water with chasen (a bamboo tea whisk), and such method is being now pursued by Yotsugashirachakai (the Yotsugashira tea-ceremony party) at Kennin-ji Temple in Kyoto and Engaku-ji temple in Kamakura.
Japanese: この抹茶を入れた碗に湯瓶から湯を注ぎ、茶筅で練るのが宋時代の点茶法であり、京都の建仁寺、鎌倉の円覚寺の四つ頭茶会はこの遺風を伝えている。
English: The method for tea drinking, most probably the Dancha-ho method, was transferred to Japan in the beginning of the Heian period, while macha-ho method (the method using powdered tea) is considered to have come to Japan in Kamakura period.
Japanese: 日本には平安時代初期に唐から喫茶法（おそらく団茶法）が伝えられたが、抹茶法が伝わったのは鎌倉時代とされる。
English: As for introduction of macha-ho method to Japan, it is popularly accepted that Eisai Zenji (the great Zen teacher Eisai), the originator of Rinzai-shu denomination (Rinzai-shu sect), brought back with him from China in 1191 several kinds of tea along with the manners on how to drink them, which subsequently spread in Japan (for details, please refer to the section on Sado, History of Sado)
Japanese: その伝来としては、臨済宗の開祖となる栄西禅が1191年中国から帰国の折に茶種と作法を持ち帰り、その飲み方などが日本に広まったという説が有名である（詳しくは茶道茶道の歴史の項を参照のこと）。
English: In his "Kissayojoki," Eisai explains about the different kinds of tea, methods for making powdered green tea, tea drinking for promoting health, etc.
Japanese: 栄西の『喫茶養生記』には茶の種類や抹茶の製法、身体を壮健にする喫茶の効用が説かれている。
English: It was reported that Eisai presented his "Book to Honor the Benefits of Tea Drinking (Chatoku wo Homuru Tokoro no Sho)" to MINAMOTO no Sanetomo in 1214.
Japanese: 建保2年（1214年）には源実朝に「茶徳を誉むる所の書」を献上したという。
English: Tea plants that produce tencha leaves, for powdered green tea, are grown in the shade "under reed screens for ten days" and "under straw sheets for ten days" in order to keep them out of direct sunlight, this is the same method used to grow tea plants for the highest quality green tea called gyokuro, and which is very different from the method for growing ordinary tea.
Japanese: 碾茶に用いる茶は煎茶に用いるものとは異なり、葭簀（よしず）と藁（わら）を用いて直射日光を遮り「簀下十日、藁下十日」被覆栽培する（玉露と同様の栽培法）。
English: Tea leaves picked by hand are steamed later the same day and then they are dried without doing junen (crumpling up leaves.)
Japanese: 手摘みした茶葉はその日のうちに蒸した後、揉捻（じゅうねん）を行わずに乾燥させる。
English: Tencha leaves are minced to remove leafstalks (petioles), leaf veins and other impurities, so that only pure leaves may be ground into powder.
Japanese: この碾茶を刻み、葉柄、葉脈などを取り除いて真の葉の部分だけにし、粉末にする。
English: Various names are given to powdered green tea, such as "Hatsumukashi (literally, the first old days)," "Atomukashi (literally, later old days)," "Chiyomukashi (literally, very old days)," "Aoi-no-shiro (literally, the white of marrows)," "Seikaihaku" and so on.
Japanese: 茶にはそれぞれ「初昔（はつむかし）」、「後昔（あとむかし）」、「千代昔」、「葵の白」、「青海白」などの銘がつけられる。
English: It is believed that, only after the Edo period, masters of tea ceremony began to use elaborate names for tea.
Japanese: 茶人が茶銘に趣向を凝らして楽しむようになったのは江戸時代に入ってからだと考えられている。
English: Chasi (tea masters) are also called "otsume (packers)," because they were originally engaged in packing tea leaves in tea canisters for shipment.
Japanese: 茶師はもともと茶葉を茶壷などに詰めて納めたところから「お詰め」とも呼ばれる。
English: While, in general, tea has various positive effects such as the elimination of sleepiness, diuretic benefits, etc, especially powdered green tea has the advantage of nutrients that can be directly ingested.
Japanese: 茶には眠気の除去や利尿作用などさまざまな効能があるが、特に抹茶は茶葉を粉にして飲むため、葉に含まれる栄養素をそのまま摂取することができる。
English: One of tea tasting methods at tea ceremonies is to drink full-favored tea prepared in one bowl for several guests by passing it from the main guest to the other guests.
Japanese: 茶事などでひとつの椀に客の人数分の濃茶を点て、主客より順にまわし飲む。
English: In a tea ceremony, dry sweets are served before offering weak-flavored tea, but fresh (and moist) sweets may often be served in such tea parties or during entertainment, where the tea served is not full-flavored.
Japanese: 茶事の折には薄茶の前に「干菓子」（ひがし）を出すが、濃茶を出さない茶会やもてなしでは生菓子を出すことが多い。
English: Scoop up with chashaku (a small spoon used for powdered green tea) about 2 grams of powdered green tea (about one and half of the chashaku) and put it into the bowl.
Japanese: 茶杓（ちゃしゃく）で抹茶を2g（茶杓に大盛り1杯+半分）ほどすくい、茶碗に入れる。
English: Hold the bowl lightly with your hand, and stir the powdered green tea inside the bowl swiftly with chasen (bamboo tea whisk), and this process is called "to making up tea, " "to whipping up tea" or "to waking up tea."
Japanese: 茶碗を軽く押さえ、茶筅で手早くかき回す（これを「茶を点てる（たてる）」という）。
English: Put the bowl in the palm of your left hand, and hold it with your right hand, turn it slightly to avoid the front face of the bowl to drink, and then drink the tea.
Japanese: 茶碗を左手に乗せて右手を添え、茶碗を軽くまわして正面を避けて茶を飲む。
English: For use at home and for sale at retail shops, powdered green tea and sugar are mixed and agitated in hot water and milk, and then cooled down before drinking.
Japanese: 一般家庭や小売店の店頭などで供される飲み方で、抹茶と砂糖に湯や牛乳を入れて撹拌し、冷やして飲む。
English: Some people call this product "usuchato (weak tea sugar)" or "powdered green tea milk (milk with powdered green tea.)
Japanese: 「薄茶糖」（うすちゃとう）や「抹茶ミルク」といった名前で呼ばれることもある。
English: Tempura (Japanese deep-fried food) may sometimes be served with macchajio (salt with powdered green tea), a seasoning being on the table with other spices.
Japanese: 天ぷら：食べる際に抹茶と食塩を混ぜたもの（抹茶塩）を用いることがある。
English: Nishijin ori is a general term for yarn-dyed fabrics made in Kyoto.
Japanese: 西陣織（にしじんおり）とは、京都の先染め織物をまとめた呼び名である。
English: Nishijin is the name of a location in Kyoto, which was derived from the fact that the headquarters of the west camp (or Nishijin) had existed in this locale since the time of the Onin War.
Japanese: 西陣とは、応仁の乱時に西軍が、本陣を置いたことから、この名前がつけられた京都の地名。
English: Although there is no administrative district called Nishijin, most of the weavers live in the northwest of Kyoto City such as Kamigyo Ward and Kita Ward (Kyoto City), especially areas encircled by Imadegawa-dori Street to the south, Kitaoji-dori Street to the north, Horikawa-dori Street to the east, and Senbon-dori Street to the west.
Japanese: ただ、西陣という行政区域は特別にはないが、この織物に携る業者がいる地区は、京都市街の北西部、おおよそ、上京区、北区(京都市)の、南は今出川通、北は北大路通、東は堀川通、西は千本通に囲まれたあたりに多い。
English: Although its technique was refined around the period of the Onin War, the tradition was passed down before the war, since the late fifth century.
Japanese: 応仁の乱を期に大きく発展したが、応仁の乱より昔の、5世紀末からこの伝統が伝えられている。
English: After the Onin War, weavers who had been evacuated to other places returned to the headquarters of both Nishijin (west camp) and Higashijin (east camp), and revived Kyoto textiles, employing new techniques which they had learned at various provinces, and some of them were introduced from the Ming Empire.
Japanese: 応仁の乱の戦火を逃れて避難していた職人たちは、乱が終わると両軍の本陣の跡地である東陣・西陣に帰還し諸国で習い覚えた明などの新技術も加えて京織物を再興した。
English: A group of artisans who manufactured twilled fabrics in Nishijin were called 'Otoneri za' they were relatives of the Hata clan.
Japanese: 西陣で織物生産を営んでいた秦氏ゆかりの綾織物職人集団を「大舎人座」という。
English: After vying for the right to trade in Kyoto against a group of artisans of 'Hakuun village' in Higashijin who manufactured nerinuki (silk fabrics), 'Otoneri za' was granted a monopoly to manufacture silk fabrics by a letter of mandate dated 1513, and in 1548 thirty-one artisans of 'Otoneri za' entered public service for the Ashikaga family, establishing the brand 'Nishijin.'
Japanese: 彼らは、東陣の「白雲村」の練貫職人集団と京都での営業権を争ったが、永正十年（1513年）の下知によって京都での絹織物の生産を独占、天文十七年（1548年）に「大舎人座」の職人のうち31人が足利家の官となり「西陣」ブランドが確立された。
English: Nishijin' textiles gained overwhelming popularity among the rich townspeople, and experienced a golden age of popularity during the Genroku and Kyoho eras.
Japanese: 「西陣」の織物は富裕町人の圧倒的な支持を受け元禄～享保年間に最盛期を迎える。
English: Around this time two major techniques of Nishijin ori, mon ori (brilliant weavings textured with motifs in relief) and tsuzure ori (figured brocade with a sculptured effect) were established.
Japanese: このころ西陣織の二大技法である紋織りと綴れ織りの基礎技法が確立した。
English: In 1872, artisans Ihei INOUE and Tsuneshichi SAKURA were sent to Lyons, France, and introduced Jacquard weaving machines to Japan, and three years later a Japan-made Jacquard weaving machine was produced by Kohei ARAKI.
Japanese: 明治五年にはフランスのリヨンに職人の井上伊兵衛と佐倉常七を派遣してジャカード織機を導入、3年後には荒木小平が国産のジャカードを誕生させた。
English: As a result, the new machine made it possible to produce large quantities of fabric in numerous varities, which sorabiki bata or taka bata (drawloom) could not do.
Japanese: その結果、空引機（高機）では出来なかった幾多の織物を産み出し量産を可能にした。
English: Today twelve of the weaving techniques are designated Traditional Craft Products: 'tsuzure,' 'tate (warp) nishiki,' 'yoko (weft) nishiki,' 'donsu' (damask), 'shuchin' (satin with raised figures), 'joha' (heavily twisted yarns for both warp and weft, fine herringbone horizontal patterns or chevrons), 'futsu' (brocades with patterns), 'mojiri ori' (gauze), 'honshibo ori' (warps and wefts with different twists are combined then immersed in hot water), 'velvet,' 'kasuri ori,' and 'tsumugi' (roughly textured silk fabric).
Japanese: 現在、「綴」「経錦」「緯錦」「緞子」「朱珍」「紹巴」「風通」「捩り織」「本しぼ織」「ビロード」「絣織」「紬」の12品目の織り技法が伝統工芸品の指定を受けている。
English: The design for the weave is copied to graph paper and colors are decided, resulting in a 'Mon design template.'
Japanese: 織ることに決まった図案を方眼紙に写し取り配色を決めて「紋意匠図」を作る。
English: After the threads are prepared, they are warped to set the warp on the loom. This process is called 'warping,' and a 'heddle' is prepared for the shuttle to be put through the weft.
Japanese: 必要な糸をそろえたら「整経」といって縦糸を織機にかけるために整え、横糸を通すシャトル(織物)が通るための「綜絖」（そうこう）の準備をする。
English: Unlike regular weaving, in tsumekaki hon tsurezure ori (literally nail-scratching genuine-tapestry weave), the weft is not carried through straightaway and the strands of warps are plucked, so the weaver does not use the tool to rake the weft, but has to rake the weft with the tips of his or her fingernails.
Japanese: 爪掻本綴織は、普通の織り方と違って横糸を一気に通さず、縦糸数本ごとに掬い上げていくので糸を締めこむための器具を使わず職人が爪で糸を締めこんでいかなければならない。
English: Because of this work, the weavers of the tsumekaki hon tsurezure ori take good care of their hands, and let the fingernails of their dominant hand grow long, and shave them jaggedly with a file.
Japanese: この作業のため爪掻本綴織の職人は手を丁寧に手入れしては利き手の爪を伸ばし、それぞれヤスリで独自の刻み目をつけている。
English: Although it is time-consuming work, this weaving can produce very elaborate patterns, and a project to reproduce the national treasure 'Genji Monogatari Emaki' (Illustrated Tale of Genji) and Hideyoshi TOYOTOMI's 'Jinbaori (surcoat worn over armor) using a pattern of birds and beasts' in tsuzure ori weaving is under way.
Japanese: 手間はかかるが非常に繊細な模様を織ることができるのが特徴で、国宝「源氏物語絵巻」や豊臣秀吉「鳥獣文様陣羽織」の綴織での複製などのプロジェクトが現在進行中である。