nntsuzu/KFTT huggingface dataset:
English: Since types had square and flat bottoms, and had inscriptions of thick grooves crossing the center, the shape of '〓' which appeared when they were printed was called 'Geta' because it looked like a footprint of Geta.
Japanese: 活字の底は四角く平らになっており中央を横切るように太い溝が彫ってあるので、それを印刷すると「〓」となり、これが下駄の歯の跡に見えることから「下駄（ゲタ）」と呼ばれた。
English: Geta is a common name of a board with extension wires which is used when diagnosing and analyzing a failure through processes of drawing a specific board suspected to have a failure among multiple printed-circuit boards incorporated in a device, attaching a connector to a same-sized printed-circuit board as such circuit board, establishing a one-to-one extension wire between the device and the connector, and observing the performance of a circuit with an oscilloscope or analog multimeter.
Japanese: 多数のプリント基板が組み込まれた装置で故障と疑われる特定の基板を引き出し、その基板と同一サイズのものに接栓（せっせん）を付け、装置との接栓間に一対一の延長線を設け、オシロスコープやアナログマルチメータなどで回路の動作を観測し故障診断分析を行う時に使用する延長線基板の俗称。
English: This is also called Extension Card, but, these years, with respect to a circuit, this Geta is less used in the circuit because the faulty circuit board is replaced entirely without implementing on-site diagnosis by reason of multiple use of integrated circuit and personnel expenses for repair.
Japanese: ExtensionCardとも言われるが、近年、回路は集積回路の多用や修理の人件費から故障した回路基板は現場で診断せず丸ごと交換され、この下駄の使用は少なくなっている。
English: A socket component used to put electronic components such as semiconductor memory into the printed-circuit board is called 'Geta' from its shape.
Japanese: プリント基板に半導体メモリなどの電子部品を差し込むためのソケット部品を、その形状から「ゲタ」と呼ぶ。
English: An adapter to use CPUs with different working voltages is sometimes called so.
Japanese: 使用電圧が異なるCPUを使用するためのアダプタもそう呼ばれることがある。
English: Seibo is a season word expressing the end of a year as the kanji of seibo means, also it is a season word for December.
Japanese: 歳暮（せいぼ）とは、日本において、文字通り年の暮れ、1年の終わりを告げる季語で12月の季語でもある。
English: Generally, as an annual event, people make the rounds to offer thanks to someone at the end of the year for caring about them.
Japanese: 一般には、暮れに世話になった人に対し感謝するなどの歳暮周り（せいぼまわり）と呼ばれる年中行事が行われることが多い。
English: Present day, 'seibo' or 'oseibo' generally means this kind of gift or the custom to give it.
Japanese: 現在では「歳暮」「お歳暮」といった場合、この贈答品、または贈り物の習慣を指すことが一般的である。
English: Although it is formal to visit the person and give a gift, in many cases, gifts are sent directly (actually via home delivery service) from shops like department stores.
Japanese: 本来は直接訪問して贈り物をするものであるが、近年では百貨店などから直送（実際には宅配便のシステムを利用）で相手方に贈られることが多い。
English: As many commercial goods are bought as gifts, the active during this period is often called the seibo sales battle or the oseibo sales battle.
Japanese: 多くの商品が贈答にされる為、この時期の賑わいを歳暮商戦（せいぼしょうせん）、御歳暮商戦（おせいぼしょうせん）などと言う場合もある。
English: As gifts for this case, things needed to get ready for the New Year are usually selected.
Japanese: この時の贈答品は主に、新しい年を迎える為に必要な物を送ることが多い。
English: For example, preservable foods such as alcohol (beer or whiskey), coffee, ham, and sausage are usually preferred, but also fresh food such as sea food and beef are used as refridgerated transportation has become available.
Japanese: 具体的にはある程度保存の利くアルコール飲料（ビールやウィスキーなど）、コーヒー、ハム・ソーセージといった食品が多いが、クール便（冷蔵輸送）の拡充によって魚介類や牛肉などの産直生鮮食品も利用される。
English: Gift certificates or coupons that allow the receiver choose what he/she wants are sometimes sent as an alternative.
Japanese: また、相手先が商品の選択を可能とする目的で、商品券や引換券を贈る場合もある。
English: The gift of this period is decorated with a red and white colored mizuhiki (decorative Japanese cord made of twisted paper) and a long, thin strip of a dried abalone (or a mark instead of an abalone,) while only a mizuhiki but an abalone is attached if the gift is fresh food.
Japanese: この時期に贈る品物には紅白の水引と、熨斗アワビの飾りまたは代わりのマークを付けて贈る（ただし、品物が生ものの場合は熨斗アワビは付けずに水引のみ）。
English: Care must be taken that the shape of mizuhiki in this case be a bow knot.
Japanese: 注意しなければいけないのは、この時に付ける水引の形で、蝶結びにしなければならない。
English: In Japan, the custom to give seibo to the associates personnel, superiors or directors in charge of associate companies has spread widely.
Japanese: 日本では、取引先の企業の担当者、その上席、担当役員などにお歳暮を贈る習慣が広く存在する。
English: Every year, from the middle to the end of December, gifts between companies, between managers of associate companies, and between employees are generally given.
Japanese: 毎年12月中旬頃から下旬にかけ、企業から企業への贈答、また得意先幹部同士の贈答が、また社員同士の贈答が広く行われる。
English: Until the 1990's, big enterprises used to make a list of personnel of associate companies and regulatory agencies and to give them seibo gifts.
Japanese: 1990年代頃までは、大手企業を中心に、取引先や監督官庁職員の自宅住所のリストを作成し歳暮贈答を行うことがあった。
English: Now, it is prohibited for public employees to receive money or goods as oseibo or other gifts from others who seek approvals and licenses, on-site inspections, and contracts (the National Public Service Ethics Code, Article 3, Paragraph 1.)
Japanese: 現在では、公務員が許認可等の相手方、立入検査等の相手方、契約の相手方などの利害関係者から、お歳暮などの金銭・物品を受け取ることが禁じられている（国家公務員倫理規程第3条第1項）。
English: Although it is not prohibited for private businesses, an increasing number of companies have decided as company policy to refuse expensive gifts as an action to readjust empty formalities after the burst of the bubble economy or to ensure ongoing compliance of business activities.
Japanese: 民間企業では法令で規制・禁止されているわけではないが、バブル崩壊後の虚礼見直しや企業活動のコンプライアンス確保のため、企業方針として高額の贈答品の受け取りを辞退する企業が多くなってきている。
English: Moreover, to comply with the social tendency of private information protection that has risen from the 2000's, and to prevent collusion between associate companies and employees, there are restrictions on receiving gifts from associated companies to the home of an employee.
Japanese: さらには、2000年代以降の個人情報保護の社会的動きや、取引先と社員の癒着の防止の観点から、取引先企業から各社員自宅への贈答品を規制する動きもある。
English: It is said that Yuan yaki was invented by a chajin (master of the tea ceremony) from the Edo period, Yuan KITAMURA (Yuan KATADA), who is also known as a gourmet.
Japanese: 江戸時代の茶人で、食通でもあった北村祐庵（堅田幽庵）が創案したとされる。
English: Fillet of fish such as tilefish, butterfish, yellowtail, Japanese Spanish mackerel, or Japanese barracuda as well as chicken are marinated for several days in a sauce called 'yuanji,' which is made of equal amount of soy sauce, sake, and mirin (a type of sweet sake used in cooking) with round slices of citron, then grilled after draining excess liquid.
Japanese: アマダイ、マナガツオ、ブリ、サワラ、カマスなどの魚の切り身や鶏肉などを、醤油、酒、みりんを111であわせ、ユズの輪切りを加えてつくった漬けダレである「ゆうあん地」に数日間漬けこみ、汁気を切った後に焼き上げたもの。
English: It is a dish made by coating ingredients such as filet of cutlassfish or mackerel, beef, chicken, koyadofu (freeze-dried bean curd) with sesame seeds and deep-frying them crisp enough.
Japanese: タチウオやサバなどの切り身、牛肉や鶏肉、シイタケや高野豆腐などの材料にゴマをまぶして、食用油でからりと揚げた料理のこと。
English: It is said that this name comes from a legend that a famous chajin (master of the tea ceremony) SEN no Rikyu liked dishes cooked using sesame seeds.
Japanese: 著名な茶人、千利休がゴマを使った料理を好んだという言い伝えからこの名がついたとされる。
English: Furofuki daikon is simmered Japanese radish, which is often served with Miso sauce.
Japanese: 風呂吹き大根（ふろふきだいこん）は、ダイコンを柔らかくゆで、練り味噌などをつけて食べる料理。
English: This simmered dish is called as merely Furofuki when another vegetable such as turnip or wax gourd is used instead of radish.
Japanese: カブ、トウガンなどで作られることもあり、その際は単に風呂吹きと呼ばれる。
English: According to one of them, when an Urushi-ware (Japanese lacquerware) craftsman tried to shorten the time period required to dry urushi-ware in winter time, he was advised by a Buddhist monk to dry urushi-ware in Furo (store room for urushi-ware) filled with water vapor from boiling water used to simmer Japanese radish, and succeeded in it by following this advice.
Japanese: 一説によると、漆器職人が冬になると漆の乾きが悪くて困っていたところ、ある僧から風呂（漆器の貯蔵室のこと）に大根のゆで汁を吹き込み、そこで乾かすとよいと教えられ、その通りにするとうまくいった。
English: A large amount of simmered Japanese radish which was produced to generate a large amount of water vapor was then distributed to neighbors.
Japanese: この時、大量のゆで汁を取るため、ゆでた大根も大量に余ったので近所に配った。
English: It is said that the neighbors found the simmered Japanese radish delicious and the simmered Japanese radish was named as 'Furofuki daikon' after its associated process in which the water vapor of the boiling water used to simmer Japanese radish was blown into the Furo.
Japanese: すると、これがおいしいと評判になり、風呂にゆで汁を吹き込んだ残りの大根であることから、「風呂吹き大根」の名前が生まれた、というもの。
English: However, because 'Furo' is originally a term used to refer to a sauna bath and its original form was 'Muro,' which is a space filled with water vapor, the relationship between the cause and the result seems to have been reversed in this view.
Japanese: ただし「風呂」とは本来、サウナ風呂のことを指し、蒸気を満たした「室（むろ）」が語源であることを考えると、上の説は前後が逆転している。
English: Another view, which claims that boiling water used to provide the furo (drying room for urushi-ware) with moisture was utilized to simmer Japanese radish for energy saving, is more realistic.
Japanese: もともと漆器の乾燥室である風呂に湿気を与えるために沸かす湯が勿体ないため、大根を茹でるのに使った――という説のほうが信憑性は高い。
English: Then, in order to make the finished color white, cover them with rice water washings (or water with a handful of rice) and cook.
Japanese: その後、米の研ぎ汁（なければひと握りの米粒）と一緒に下ゆでをしておくと、きれいな白色に仕上げることができる。
English: On the bottom of a saucepan, place kombu (kelp) first and then the cooked Japanese radish, and simmer them with sufficient water until the radish becomes tender.
Japanese: 鍋の底にコンブを敷き、その上に大根を乗せてたっぷりの水を注ぎ、大根が柔らかくなるまでゆっくり煮る。
English: The sugar contained in the sauce gives gloss ('teri' in Japanese) to the surface of the foodstuff, from which the name of the cooking method is derived.
Japanese: タレの糖分により食材の表面がツヤを帯び、「照り」が出るのが名前の由来。
English: For teriyaki, meat that is firm and to some extent has some fat is used.
Japanese: 照り焼きに用いられる食材には、ある程度身が締まりつつも脂肪のあるものが用いられる。
English: Examples of fish other than yellowtail include billfish, bonito, salmon, trout, Spanish mackerel, and conger pike.
Japanese: ブリ以外の魚では、カジキマグロ、カツオ、サケ、マス、サワラ、ハモなどが用いられる。
English: Other different types of foods include konjac, squid, meatballs, lotus roots stuffed with meat, and hamburgers are also cooked using the teriyaki method.
Japanese: 変わった食材としては、コンニャク、イカ、つくね、肉詰めレンコン、ハンバーグなども照り焼きの調理法が使われる。
English: The sauce is basically a mixture of soy sauce, sake and sugar all in equal amounts, but the mixing ratio changes depending upon taste or food used.
Japanese: タレは醤油、日本酒、砂糖を等量ずつ併せたものが基本であるが、好みや素材により配分は変わる。
English: Grill the food in a frying pan or broil it, and then coat both surfaces with the above boiled-down sauce while continuing to cook.
Japanese: これをフライパンや網で焼いた後、上記の煮詰めたタレを両面に塗りながら焼き仕上げる。
English: Repeat coating with the sauce being careful not to scorch it, so that it becomes glossy.
Japanese: 焦がさないように加熱し、ツヤがよく出るように何度かタレを重ね塗りする。
English: When cooking chicken, it is advisable to prick the meat several times with a fork before marinating it.
Japanese: 鶏肉の場合、最初にフォーク(食器)で穴を数カ所にあけてから下味をつけておくとおいしい。
English: When using a frying pan, allow the fat to drip out during grilling before coating with sauce.
Japanese: フライパンで焼く場合タレをつける前の下焼きの段階で食材から脂がしみ出る。
English: Teriyaki is so popular also in the United States that the word "teriyaki" is well established and can be found in dictionaries there.
Japanese: 照り焼きは米国でも人気があり、”teriyaki”が辞書に載るほど定着している。
English: In countries such as the United States, however, "teriyaki" means dishes of meat seasoned with teriyaki sauce before grilling.
Japanese: しかし、アメリカ合衆国などでは”teriyaki”とはテリヤキソース(teriyakisauce)を用いて下味付けをした肉料理を指す。
English: In the United States, generally, foods is marinated with teriyaki sauce and then heated, or grilled and then dressed with teriyaki sauce when served.
Japanese: 予め食材をテリヤキソースに漬け込んで調理したり、グリルで焼いた肉類にテリヤキソースをかけたりして食する方法が一般的である。
English: For these differences, prepared meals are often indicated in katakana (one of the Japanese syllabaries) to distinguish them from Japanese teriyaki meals in the Japanese language.
Japanese: このため日本語でこれらの料理をさす場合には「テリヤキ」と片仮名で表記されることが多い。
English: Even some restaurants not particularly specializing in Japanese cuisine serve teriyaki meat dishes.
Japanese: 特段に日本料理に傾倒しているレストランでなくても肉類の照り焼き料理を供する所がある。
English: Also supermarkets sell teriyaki sauces in bottles.
Japanese: また、スーパーマーケットなどでは瓶詰めされたテリヤキソースが販売されている。
English: For the Japanese palate, however, since such teriyaki sauces used in foreign countries often taste too sweet or too spicy, Japanese people perceive teriyaki dishes of foreign countries as different from Japanese teriyaki dishes.
Japanese: しかし日本人の感覚からすると甘過ぎたり余分な香辛料が入っていたりすることが多く、「照り焼き」と”teriyaki”は違うものであると考えられている。
English: Since the differences are not known outside Japan, such teriyaki dishes are widely believed to be genuine Japanese cuisine.
Japanese: 海外ではその事実が知られておらず、純粋な「日本料理」だと思われている場合が多い。
English: In the United States, although teriyaki sauce is sometimes prepared by mixing soy sauce and other seasonings like in Japan, ready-made sauces are generally used in most restaurants and home cooking.
Japanese: 米国でも日本のように醤油と調味料で調合しタレを作る場合もあるが、ほとんどのレストランや一般家庭では既製品のテリヤキソースを使用する。
English: Seasonings unique to Japanese cooking such as mirin and sake are not used in American teriyaki sauces, and instead, ingredients such as western liquors, garlic and sesame, which are uncommon in the traditional Japanese teriyaki sauce, are often used to prepare teriyaki sauces.
Japanese: テリヤキソースには味醂、日本酒など日本独自の調味料は使用されず、頻繁に洋酒、ニンニク、ゴマなど本来の「照り焼きのタレ」と違う原料で製造されている。
English: Simply, barbecue sauces with a sweet taste are sometimes referred to as teriyaki sauces.
Japanese: 単に甘口のバーベキューソースを指してテリヤキソースと呼ぶ場合もある。
English: What gave birth to teriyaki sauce in the United States was sales of soy sauce started by one of Japan's soy sauce manufacturers, Kikkoman Corporation, in 1957, the first in the United States.
Japanese: 米国でテリヤキソースが生まれたきっかけは、日本の醤油メーカーキッコーマンが1957年に米国内初の醤油販売を開始した事にある。
English: Since the use of soy sauce was not widely known to American people at that time and Japanese cooking was not widely popular, sales of soy sauce were stagnant.
Japanese: 販売を始めてみたが醤油の使用法が当時のアメリカ人には理解されておらず、まだ日本料理も一般的でなかったため販売が伸び悩んでいた。
English: A Kikkoman salesman, a second generation Japanese American, Tam YOSHINAGA, inspired by a Japanese teriyaki dish of fish which was prepared by his mother, invented the American version of soy sauce-based teriyaki cooking method that went well with meat.
Japanese: キッコーマンの日系二世のセールスマン、タム吉永が彼の母親の調理した和食、魚の照り焼きをヒントに、肉料理に合う醤油ベースの料理法「テリヤキ」を発案した。
English: The cooking method using the teriyaki sauce gradually became widespread in the United States through cooking classes hosted by Kikkoman, sales promotion brochures and to gain the popularity it enjoys today.
Japanese: テリヤキソース調理法はキッコーマン主催の料理教室や販売促進用の小冊子などで、ゆっくりとアメリカに定着し現在の地位を確立してきた。
English: In the United States, even today, most soy sauce consumed is used in teriyaki cooking while very little is used in genuine Japanese cooking.
Japanese: 現在でも米国で消費される醤油の殆どは、このテリヤキ調理法に費やされており、純粋な日本料理に消費される醤油の割合は極めて少ない。
English: A teriyaki burger is a Japanese-born burger sandwich with the burger patty seasoned with teriyaki sauce.
Japanese: テリヤキバーガーはテリヤキソースで味付けしたハンバーグを挟んだ日本生まれのハンバーガーである。
English: Hotei is originally the name of a legendary Buddhist monk who actually lived in Mingzhou (now Zhejiang Province, China) in the late Tang Dynasty period.
Japanese: 布袋（ほてい）は、唐末の明州（現在の中国浙江省）に実在したとされる伝説的な僧。
English: He is a popular subject of Suibokuga (art painted with Japanese black ink) and expressed, in suibokuga, commonly as a paunchy Buddhist monk with a large bag on his back.
Japanese: 水墨画の好画題とされ、大きな袋を背負った太鼓腹の僧侶の姿で描かれる。
English: While Hotei's real name was Shakukaishi, he was called as Hotei (literally cloth bag) because he carried a large cloth bag on his back at all times.
Japanese: 本来の名は釈契此（しゃくかいし）であるが、常に袋を背負っていたことから布袋という俗称がつけられた。
English: It is said that paunchy Hotei having an appearance similar to that of suibokuga did not live in a Buddhist temple, but roved.
Japanese: 図像に描かれるような太鼓腹の姿で、寺に住む訳でもなく、処処を泊まり歩いたという。
English: It is said that he carried a large bag (the best-known characteristic of him) on his back at all times, and accepted any kind of tithes including fish and kept some of them in the bag.
Japanese: また、そのトレードマークである大きな袋を常に背負っており、生臭ものであっても構わず施しを受け、その幾らかを袋に入れていたという
English: It is said that no snow accumulated on his body even if he lay down on the ground while it was snowing and that he could foresee other people's future, etc.
Japanese: 雪の中で横になっていても布袋の身体の上だけには雪が積もっていなかった、あるいは人の吉凶を言い当てたなどという類の逸話が伝えられる。
English: It is said that a rumor saying that Hotei is a Miroku (a bodhisattva) incarnate was spread because he left a Gemon (religious verse) starting with a phrase: 'Although people are not aware, I am Miroku bodhisattva.'
Japanese: 彼が残した偈文に「弥勒菩薩真弥勒、世人は皆な識らず、云々」という句があったことから、実は布袋は弥勒の垂迹、つまり化身なのだという伝聞が広まったという。
English: There is also a mysterious anecdote about his death, which is similar to Shikai (technique to cause the soul to leave the body) of Sennin (mountain hermit).
Japanese: その最期についても不思議な逸話が伝えられており、仙人の尸解に類している。
English: It is said that even though he died and his body was buried in Hosen Prefecture in the Tenpuku era of the Tang Dynasty (the end of the 9th century), he was seen in other provinces later.
Japanese: 天復(唐)年間（9世紀末）に奉川県で亡くなり埋葬されたにもかかわらず、後日、他の州で見かけられたというのである。
English: There is a historical record showing that the pictures of Hotei were starting to be painted soon after his death, in the Chiang-nan region of China.
Japanese: その没後あまり時を経ないうちから、布袋の図像を描く習慣が江南で行われていたという記録がある。
English: In section "Shakukaishi of Hoka Prefecture, Mingzhou Province of Tang Dynasty (Hotei)" in the 21st volume (Kantsu) of "Biographies of Eminent Monks in the Sung Dynasty" compiled in the latter half of the 10th century, no relationship between Hotei and Zen is mentioned.
Japanese: 10世紀後半に記された『宋高僧伝』巻21「感通篇」に立てられた「唐明州奉化県釈契此」（布袋）の伝には、彼と禅との関係について一切触れていない。
English: Hotei was first described as a Zen monk in the 27th volume of "Keitokudentoroku" compiled in the early 11th century together with other eminent Zen monks such as Hoshi of Ryo (the south dynasty), Chigi, and Kanzan Jittoku.
Japanese: 布袋と禅宗の関係が見られるのは、時代が下がって11世紀初頭、『景徳傳燈録』巻27に「禅門達者雖不出世有名於時者」として、梁(南朝)の宝誌や、智ギ、寒山拾得らの異僧・高僧たちと共に、「明州布袋和尚」として立伝される頃からのことである。
English: People believed in Hotei as one of the deities of good fortune, and Hotei was selected as a member of the Seven Deities of Good Fortune of Japanese mythology in the latter half of the Muromachi period.
Japanese: 庶民には福の神の一種として信仰を集め、室町時代後期に成立した七福神に組み入れられた。
English: Hotei's fat appearance has been considered not only to represent his magnanimity and well-rounded personality but also to symbolize richness and prosperity.
Japanese: 肥満体の布袋は広い度量や円満な人格、また富貴繁栄をつかさどるものと考えられた。
English: Since the middle period, Miroku bodhisattva has been depicted with a paunchy appearance similar to that of Hotei in pictures and those pictures have been commonly placed in major Buddhist buildings of temples in China.
Japanese: 中世以降、中国では布袋になぞらえた太鼓腹の姿が弥勒仏の姿形として描かれるようになり、寺院の主要な仏堂に安置されるのが通例となった。
English: A similar image of golden Miroku bodhisattva with a paunchy appearance, together with images of Shitenno and Idaten, can also be found in Tennodo building between Sanmon-gate and Daiyuhoden building in Manpuku-ji temple, the head temple of the Obaku sect of Buddhism in Japan,
Japanese: 日本でも、黄檗宗大本山萬福寺で、三門と大雄宝殿の間に設けられた天王殿に四天王や韋駄天と共に安置されている布袋形の金色の弥勒仏像を見ることができる。
English: Mizuhiki is a string to decorate gifts and envelopes and varies in shape and color depending on the intended purpose of use.
Japanese: 水引（みずひき）は贈答品や封筒に付けられる飾り紐のことで、その形や色により様々な使い分けを行う。
English: They are used as materials not only for Kazarihimo but also for other decorative objects such as figurines shaped like a crane and ship or topknots.
Japanese: また飾り紐としてだけでなく、ツルや船などの置物や髪飾りとしても使用される。
English: Mizuhiki is a string used to decorate wrapped gifts and made of long twisted strips of Washi (Japanese paper) which have been hardened with glue.
Japanese: 水引とは、贈り物の包み紙などにかける和紙でできたヒモのようなもので、こより（細く切った紙をよったもの）に糊をひき、乾かして固めたものである
English: It is said that the origin of Mizuhiki is a red and white hemp string which was tied around a gift from the Sui Dynasty to the Japanese government, which was brought back to Japan by the mission led by ONO no Imoko.
Japanese: 小野妹子の隋からの帰国の際に同行した答礼使が携えた下賜品に結ばれていた紅白の麻の紐が水引の起源であるとされる。
English: Long twisted red and white or gold and silver strips of paper hardened with glue came into use instead of the hemp strings in the latter half of the Muromachi period.
Japanese: 室町時代後期になると麻の紐の代わりに紙縒に糊水を引いて乾かして固め、紅白あるいは金銀に染め分けた紙糸が使用されるようになった。
English: It is also said that in the Edo period, mass-production of Mizuhiki was first started in the Iida area, where Washi had been produced in mass, after the feudal lord in the area ordered his retainers to learn production technology of Mizuhiki.
Japanese: 昔から和紙作りが盛んである飯田において、江戸時代に製造法を藩主が武士に習わせたのが始まりとも言われている。
English: Thanks to a variety of methods for tying Mizuhiki developed in the Showa period, production of Mizuhiki (Kinpu, Yuino related articles, and Mizuhiki-zaiku) in Iida City has increased and now accounts for 70% of the total production in Japan.
Japanese: 昭和時代になると、水引の結び方もさまざまな結び方が開発され金封、結納品、水引細工の生産が増え、現在では全国の70％の水引の生産高となっている。
English: Although in the past, Mizuhiki has been a product provided by professional artisans as Kazarihimo for an envelope and as a figurine to be attached to a gift, people are starting to make Mizuhiki as a hobby.
Japanese: 現在では、封筒に付ける飾り紐や贈答品に添える置物として実用品であったが、趣味として作成する人もいる。
English: Motoyui, one of the important materials for Mizuhiki, is now used to tie up the hair of Sumo wrestlers.
Japanese: また、元結もまた水引の重要な素材のひとつとして、現在の相撲の髷（まげ）に使用されている。
English: The production of Iida Mizuhiki manufactured in Iida City, Nagano Prefecture accounts for 70% of the total production of Mizuhiki-related products in Japan now.
Japanese: 現在全国の水引製品の約70％を生産しているのが長野県飯田市の飯田水引である。
English: It is said that the origin of Mizuhiki-zaiku is three-dimensional models shaped like a crane, tortoise, and armor created by modifying two-dimensional tied Mizuhiki by Sokichi TSUDA around 1916, who is the beginner of Tsuda-Mizuhiki-Origata in Kanazawa City.
Japanese: 大正5年(1916年)頃、金沢市のの創始者、津田左右吉がそれまでは平面的であった水引結びから立体的な亀や鶴や鎧具足などの水引細工を創作したのが始まりとされる。
English: This Tsuda style Mizuhiki-zaiku has been established under the name of 'Kaga-mizuhiki' as traditional craft products in Kaga/Kanazawa and become popular nationwide.
Japanese: その津田流水引独自の作風を「加賀水引」として確立させ日本全国に広く知れ渡り水引細工が加賀金沢の伝統工芸として定着した。
English: It is a variation of 'Musubikiri' and may be used in a manner similar to that of 'Muzubikiri.'
Japanese: 「結び切り」から派生した結び方で、「結び切り」同様の意味で用いられる。
English: In addition, because pulling the ends of a string tied in this knot makes it tighter (it may signify a long intimate friendship), this knot may be used for both auspicious and ominous occasions (pious gifts).
Japanese: また、両端を持って引っ張るとさらに強く結ばれることから、「末永くつき合う」という意味で、慶事・仏事（布施）にも用いられる。
English: Because a string tied in a bowknot can be easily untied and tied again, it is used for occasions of which repetition is preferable.
Japanese: 蝶結びは、何度でも解き結びなおす事ができるので、「何度あっても良い」という意味で用いる。
English: In Yuino (engagement ceremony), Yuino-kazari (engagement decoration) made of Mizuhiki is used (it may be omitted).
Japanese: 結納の時には、水引で編んだ半ば結納飾りが添えられる（省略されることもある）。
English: Although it may vary widely in shape, auspicious designs, such as a treasure ship, pine tree, crane, tortoise, lobster, etc. are often selected.
Japanese: 形は様々であるが、宝船やマツ、鶴、カメ、エビなどの縁起物が選ばれることが多い。
English: Originally it was a summer foodand the name is included in the haiku season words of summer, but today it is eaten in all seasons.
Japanese: もとは夏の食べ物で俳諧でも夏の季語になっているが、現在では四季を問わず食べられている。
English: The base is made of boiled red peas, cubes of agar gelatin, gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour), rice-flour dumplings, and fruit such as mandarin orange or peach (canned fruits in syrup are generally used) are placed in a bowl then dark molasses or molasses, or syrup is poured on.
Japanese: 基本は、ゆでた赤エンドウマメ、さいの目に切った寒天、求肥、白玉だんご、ミカンやモモなどのフルーツ（シロップ漬けされた缶詰を使うことが一般的）などを器に盛って、黒蜜や糖蜜（もしくはシロップ）をかけたもの。
English: Cream Mitsumame: Mitsumame with ice cream or whipped cream.
Japanese: クリームみつ豆：アイスクリームを盛りあわせたもの（ホイップクリームの場合もある）
English: The original form of mitsumame was a confectionery for children made of red peas in a boat of shinkozaiku (a kind of rice cake) with molasses poured on, at the end of the Edo period.
Japanese: みつまめの原形は江戸時代末期に売られていた糝粉細工の船に赤エンドウマメを入れて蜜をかけた子供向けの菓子であった。
English: It is said that mitsumame in today's form was sold for the first time in 1903 by 'Funawa' in Asakusa.
Japanese: 現在のような形態のみつまめは、1903年に浅草の「舟和」が売り出したものが最初と言われる。