nntsuzu/KFTT huggingface dataset:
English: A technique called mokuzogan inlay work is used, for example, when inserting a shape of a fan using a curved line within an ichimatsu pattern.
Japanese: 例えば市松の中に曲線で扇形を入れる場合は糸鋸で嵌め込む木象嵌と呼ばれる技法が使われる。
English: Others include cigarette cases in which the curved drawer contains a piano wires, that are designed to open like a wooden shutter, make noise.
Japanese: そのほかタバコ入れなどには引き出す部分が曲線になっており木製のシャッター（スダレ）のように開き仕組まれたピアノ線から音が鳴るものもある。
English: Also, boxes called "himitsubako" (secret boxes) are famous, which are boxes that are hard to open because of the sliding mechanism made with wooden pieces.
Japanese: また、秘密箱とも呼ばれる、木片を引き出してスライドさせる仕掛けを組んで開けにくくした箱などが有名である。
English: Recently, there are products, such as Hello Kitty dolls, made jointly with yosegi woodworking and a turner.
Japanese: 最近ではハローキティ人形を寄木とろくろで作ったコラボレーションの製品もある。
English: Botamochi is a Japanese traditional sweet and generally refers to a small mochi shaped like a stick ('mochi' is a rice cake; in this case, it is made from steamed rice and steamed glutinous rice, and the both are not completely pounded nor baked) with an (a sweet red paste made from red azuki beans).
Japanese: ぼたもち（牡丹餅）とは、うるち米ともち米を混ぜて炊き、米粒が残る程度について小ぶりの俵状にまるめ、餡をまぶした食べ物である。
English: In the past, when there were not much sweets, botamochi was an expensive sweet which was served to guests at home, to workers in parties after rice plantings, to children as a snack, to gathered people in Buddhist services and so on.
Japanese: 甘味を口にする機会の少ない時代には御馳走であり、来客のもてなしや田植えの後の寄り合い、子供のおやつ、また法要の際などに供された。
English: An is used for coating mochi or being stuffed in mochi like rice balls.
Japanese: 表面に餡をまぶす以外のものでは、握り飯の具材のように中に餡を詰めることもある。
English: The origins of the names are different from each other as described below, but at present, most people often confuse them, as some shops sell it labeling 'ohagi' in spring or labeling 'botamochi' in fall, although in spring it should be called 'botamochi' and in fall it should be called 'ohagi'.
Japanese: 呼び名の由来については後述の通りだが、小売店等では春に「おはぎ」、秋に「ぼたもち」として販売していることも珍しくはなく、ぼたもちとおはぎとの区別は次第に薄れている。
English: The names also vary with locality; in some regions, the rice cake coated with azuki-an is called botamochi and the rice cake coated with kinako-an is called ohagi; in some regions, the rice cake coated with koshi-an (completely ground an) is botamochi, the rice cake coated with tsubu-an (not completely ground an) or with azuki (non-ground red azuki beans) is ohagi; in other regions, the rice cake coated with koshi-an is ohagi and the rice cake coated with tsubu-an or with azuki is botamochi; in some regions, mochi of mina-goroshi (literally, 'killing all', completely pounded mochi) is botamochi and mochi of han-goroshi (literally, 'killing a half', not completely pounded mochi) is ohagi; in some regions, in spring and summer it is called botamochi, and in fall and winter it is called ohagi.
Japanese: また、地方によって、小豆餡をまぶしたものをぼたもち、黄粉を用いたものをおはぎ、こし餡を使ったものをぼたもち、粒餡や煮た小豆そのままを使ったものをおはぎ（逆の場合もあり）、餡ではなく中の米の状態によって区別し、完全に餅の状態までついたもの（皆殺し）をぼたもち、ついた米の粒が残っているもの（半殺し）をおはぎ、季節によって呼び分け、春夏はぼたもち、秋冬はおはぎとするなど、さまざまの場合がある。
English: Some people consider that ohagi (or 'obetabeta') is a nyobo-kotoba (term used by maids of the court and developed since the Muromachi period) for botamochi.
Japanese: また女房言葉でぼたもちを「おはぎ」（他には「おべたべた」）と呼んだとする説明もある。
English: There are other formal names for use in summer and winter, although they are rarely used today.
Japanese: しかし、実際には（現代ではほとんど使われていないものの）夏と冬にも正式な呼び名が存在する。
English: In the higan (the equinoctial week) of spring when red and pink flowers of peony bloomed, people put red azuki-an for gods or Buddha or ancestors; the color and the shape of those azuki-an reminded people of the peony flowers, therefore, the mochi with azuki-an made in spring began being called botamochi.
Japanese: 牡丹の花が咲く季節、すなわち春の彼岸に、神仏や先祖への供物とされた小豆餡の様子を、牡丹の花に見立てたことから。
English: "Wakan Sansai Zue" (Japanese and Chinese All Things Encyclopedia) compiled in the Edo period says "the names of botamochi and ogi no hana originated from their shapes and colors."
Japanese: 和漢三才図会には「牡丹餅および萩の花は形、色をもってこれを名づく」と記されている。
English: Unlike normal mochi, when botamochi was being pounded, particular noise was not made (the Japanese express the noise of pounding normal mochi as 'pettan, pettan').
Japanese: ぼたもちは餅と作り方が異なるため、「ペッタン、ペッタン」のような音を出さずに作ることができる。
English: So people called it 'tsuki-shirazu搗き知らず' (unnoticed pounding); the pronunciation of 'tsuki-shirazu' was the same as 'tsuki-shirazu着き知らず' (unnoticed arriving); people had been calling night ships 'tsuki-shirazu' because night ships often arrived at the destination while the passengers did not notice; the word 'tsuki-shirazu' reminded people of the night ships in summer, therefore, the mochi pounded unnoticed in summer began being called 'yobune' (night ship).
Japanese: そこで、「搗き知らず」→「着き知らず」と言葉遊びをして、夜は暗くて船がいつ着いたのかわからないことから。
English: Like the origin of botamochi, red azuki-an reminded people of hagi flower which had red-purple blossoms in the higan of fall, therefore, mochi with azuki-an made in fall began being called ohagi ('o' is a prefix).
Japanese: 牡丹餅と同じく、小豆餡の様子を秋の彼岸の時期に咲く萩の花に見立てたことから。
English: The pronunciation of 'tsuki-shirazu搗き知らず' (unnoticed pounding) was also the same as 'tsuki-shirazu月知らず' (unnoticed moon); from the north window, the moon was not seen particularly in winter; therefore, mochi pounded unnoticed in winter began being called 'kitamado' (the north window).
Japanese: 夜船と同じように、「搗き知らず」→「月知らず」と言葉遊びをして、月を知らない、つまり月が見えないのは北側の窓だ、ということから。
English: There remain many proverbs related to botamochi, so botamochi is considered to have been a very familiar sweet for the Japanese.
Japanese: 「ぼたもち」という言葉が使われることわざは多く、日本人の生活や意識に密着した食べ物であったことがうかがえる。
English: The size of a botamochi is usually the same as an egg or a little larger than it, but, sometimes smaller botamochi are found.
Japanese: 大きさは鶏卵大かそれ以上に作られるのが一般的だが、小ぶりな物も見受けられる。
English: Like other Japanese traditional sweets, an is seasoned with a very small amount of salt or mochi is shaped with a little salt water, since the salt is very effective in increasing the sweetness.
Japanese: 多くの和菓子にいえることだが、隠し味として餡にごくわずかの塩を加えるか、ついたものを握るときに手を適度な塩水に浸してから握るとより一層甘味が引き立つ。
English: The wife of Muneshige TACHIBANA (a swordsman), Ginchiyo TACHIBANA is called 'Botamochi-sama' (Mrs. Botamochi) since the shape of her gravestone is like a large botamochi.
Japanese: 立花宗茂の正妻である立花ぎん千代は、彼女の墓石の形状から現在では「ぼたもち様」とも呼ばれている。
English: Cormorants (Phalacrocoracidae) are waterfowls forming the family Phalacrocoracidae of the order Pelecaniformes.
Japanese: 鵜（う）は、ペリカン目ウ科（学名：Phalacrocoracidae）に属する水鳥の総称。
English: Though the estimated number of species varies among researchers, approximately forty species of cormorants live all over the world from the tropics to both poles.
Japanese: 研究者によって種数は変動するが、全世界に約40種が熱帯から両極地まで広く分布する。
English: With all the species of the Phalacrocoracidae generally lumped under one genus, the Phalacrocorax, there are some different theories that the Flightless Cormorant is classified into the genus Nannopterum or that all other species are subdivided into genera such as the Hypoleucos, the Leucocarbo, the Stictocarbo, and the Compsohalieus.
Japanese: 科内の全ての種をPhalacrocorax属1属にまとめてしまう事が多いが、その中でガラパゴスコバネウだけはNannopterum属として分ける説や、他の種もHypoleucos属・Leucocarbo属・Stictocarbo属・Compsohalieus属などに細分化する説などがある。
English: Three species of cormorants including the Japanese Cormorant, the Great Cormorant and the Pelagic Cormorant breed in Japan, all of which are blackish brown or black with a green or indigo luster.
Japanese: 日本で繁殖するウには、ウミウ・カワウ・ヒメウの3種があり、どれも体色は黒褐色～黒色で、緑色あるいは藍色の光沢がある。
English: Since cormorants swallow the whole fish without chewing it, the phrase 'Unomi ni suru (to swallow the whole thing like cormorants do)' was coined meaning to take someone's story on faith without ascertaining the truth.
Japanese: 鵜が口にした魚は噛まずに丸呑みにするため、人の言葉の真偽などをよく考えずそのまま相手の言葉を信じ込んでしまうという意の「鵜呑みにする」という言葉の起源ともなった。
English: In this fishing method, it is possible not only to catch a fish without damaging it unlike when they fish with nets or fishing rods but also to keep it tasty and make its bones soft because the fish falls unconscious instantly and gets tired (especially in pole-and-line fishing) when it is put under intense pressure in the cormorant's throat.
Japanese: この漁法は網や釣竿で網や釣竿などで獲るのとは違い、魚の体を傷つけずに漁が出来るだけでなく、鵜ののどの中で魚に強い圧力をかけて魚を一瞬で失神させるために、魚が疲れることによって（特に一本釣り）魚の旨みが落ちない事に加え、魚の骨が柔らかくなる。
English: Phalacrocorax capillatus (Coenraad Jacob Temminck and Hermann Schlegel, 1850)
Japanese: 学名Phalacrocoraxcapillatus(コンラート・ヤコブ・テミンクヘルマン・シュレーゲル,1850年)
English: Their sharp, hooked beaks are suitable for catching fish.
Japanese: くちばしは鋭く、先が鉤状に曲がっており、魚を捕らえるのに適している。
English: Phalacrocorax carbo (Carl Linnaeus, 1758)
Japanese: 学名Phalacrocoraxcarbo(カール・フォン・リンネ,1758年)
English: Phalacrocorax pelagicus (Pallas, 1811)
Japanese: 学名PhalacrocoraxpelagicusPallas,1811年
English: Phalacrocorax urile (Gmelin, 1789)
Japanese: 学名Phalacrocoraxurile(Gmelin,1789年)
English: Some Red-faced Cormorants migrate from their breeding grounds on the Aleutian Islands to Hokkaido or Tohoku region in order to pass the winter.
Japanese: アリューシャン諸島で繁殖するが、冬鳥として北海道・東北地方に飛来する事がある。
English: The rice-policing ratio ia specified in the National Tax Administration Agency's Notification No. 8 'Standard that regulates the method of manufacturing and quality labeling of refined sake' dated November 22, 1989 as follows:
Japanese: 精米歩合（せいまいぶあい）とは、平成元年（1989年）11月22日　国税庁告示第8号「清酒の製法品質表示基準を定める件」により以下のとおり定められている。
English: The rice-polishing ratio is the ratio of the weight of polished rice to brown rice.'
Japanese: 「精米歩合とは、白米のその玄米に対する重量の割合をいうものとする。」
English: According to this specification, 'polished rice' means rice grains produced from brown (unpolished) rice by removing the surface layers, such as bran and germ, and includes polished rice used for producing malted rice, and 'malted rice' is defined as 'polished rice in which koji yeast has been cultured to convert its starch into sugar.'
Japanese: 同件による規定に基づくと、この場合「白米」（はくまい）とは、玄米（げんまい）から糠（ぬか）、胚芽（はいが）などの表層部を取り去った状態の米をいい、米麹の製造に使用する白米を含むとされ、また「米麹」（こめこうじ）とは「白米にこうじ菌を繁殖させたもので、白米のでんぷんを糖化させることができるもの」とされている。
English: In contrast to the rice-polishing ratio, the ratio of weight of removed part to brown rice sometimes called 'polish percentage'.
Japanese: 精米歩合とは逆に、玄米の重量に対する除去された部分の重量の割合を精白歩合と言うこともある。
English: The average rice-polishing ratio of the polished rice which Japanese people ordinarily have in their eating habits is 90-92%.
Japanese: 日本人がふだんの食生活で食べている白米は、平均的に90-92%の精米歩合である。
English: The reason why it is difficult to find the accurate numbers is that the rice-polishing ratio can be infinitely subdivided under the current circumstance where simple rice-milling machines are installed in some homes and some people eat brown rice without polishing and others eat rice after thirty percent threshing, half threshing or seventy percent threshing, and that after all the boundary of 'polished rice' depends on the sense of the consumer.
Japanese: 正確な数値を出すのが難しい理由は、いまや簡単な精米機が家庭でも所有され、玄米のままで食べる人、三分搗き（づき/つき）、五分搗き、七分搗きで食べる人など精米歩合は無限に細かくすることができ、なおかつ、どこから先を「白米」と考えて食べているかは結局、消費者本人の感覚によっているからである。
English: Because the rice grains gradually turn white as they are shaved, the rice polishing process is also called 'seihaku' (making white).
Japanese: 米を削っていくと次第に白くなっていくことから、精米作業は精白（せいはく）とも呼ばれる。
English: The rice-milling machines for food rice are greatly different in structure from those for rice for sake brewing and the efficiency of the latter has dramatically improved since the appearance of the vertical-type rice-milling machine early in the Showa period.
Japanese: 食用米の精米機と、酒造米の精米機は、構造的に大きく異なる部分があり、後者は昭和初期に縦型精米機が出現して以降、飛躍的に効率が高まった。
English: For producing Japanese liquor ginjoshu (high-quality sake brewed at low temperatures from rice grains milled to 60 % weight or less) which requires rice polishing at such high accuracy as shin seimai buai (true rice-polishing ratio), computer-controlled rice-milling machines are sometimes used nowadays.
Japanese: 真精米歩合など高い精度の精米が必要とされる日本酒吟醸酒の誕生の醸造などのためには、今日ではコンピュータ制御の精米機が使われることもある。
English: From 1989 to December 31, 2004 the rice-polishing ratios for Japanese sake were specified as follows:
Japanese: 平成元年（1989年）から平成15年（2004年）12月31日まで、日本酒の精米歩合は以下のように規定されていた。
English: However, the official regulation on the rice-polishing ratio for junmaishu was abolished on January 1, 2005.
Japanese: しかし、平成16年（2005年）1月1日から、純米酒の精米歩合規定が撤廃された。
English: Regarding this abolishment, many experts are concerned that, even if cost reduction is attempted by brewing junmaishu with the rice-polishing ratio of about 75% which is almost equal to that of futsushu, the consumers who do not find the difference of the taste gladly choose less expensive sake, which will lead to lowering sake brewing technologies and quality, resulting in further contribution to worsening the period of sluggish consumption of Japanese sake.
Japanese: だが、この撤廃に関しては、普通酒なみに75％程度の精米歩合で純米酒を造ってコストダウンを図っても、味がわからない消費者は喜んで安価な酒を選択し、ひいては酒造技術と品質の低下につながり、ますます日本酒消費低迷期が進むものとして危惧している専門家も多い。
English: On the other hand, sake with a low rice-polishing ratio brewed from rice grains featuring a rice-polishing ratio of about 80%, which is rare even for futsushu, has appeared.
Japanese: 一方で、敢えて精米歩合を普通酒でも稀な80％程度としたことを前面に出した低精白酒も登場した。
English: Some people welcome that traditional Japanese sake produced before the mechanization of rice polishing can be now called junmaishu (sake made without added alcohol or sugar).
Japanese: 精米が機械化される以前の伝統的な日本酒が純米酒を名乗れることになったことを歓迎する声もある。
English: The rice-polishing ratio by weight is a method to measure the rice-polishing ratio based on weight.
Japanese: 重量精米歩合（じゅうりょうせいまいぶあい）とは、重量を基にして精米歩合を計測する方法。
English: For example, if the brown (unpolished) rice of which weight is 100kg is polished to 85kg, then the rice-polishing ratio of the polished rice by weight is 85%.
Japanese: たとえば100kgの玄米の状態であった酒米が、精米工程が済んだときに85kgになっていたとしたら、重量精米歩合は85％である。
English: Apparent rice-polishing ratio is rough rice-polishing ratio and usually means the rice-polishing ratio by weight.
Japanese: 見掛精米歩合（みかけせいまいぶあい）とは、おおざっぱに表した精米歩合で、通常は重量精米歩合のことをいう。
English: In case of rice-polishing ratio by weight, the weight of the whole polished rice grains decreases in proportion to the rice-polishing ratio, but some grains are not much shaved and others are shaved to the level of sake rice structure.
Japanese: 重量精米歩合であると、たしかに全体の白米の重さは精米歩合に比例して小さくなっているものの、ある米粒はあまり削られていなかったり、ある米粒は酒米構造まで削られていたりする。、などと磨かれ具合がまばらになっていても、平均化された見掛け上の値として精米歩合が出てきてしまう。
English: And, as a result, the degree of polishing individual grains varies but the rice-polishing ratio as the apparent value is obtained by averaging the polishing-ratios of all the rice grains.
Japanese: そのため磨かれ具合がまばらになっていても、平均化された見掛け上の値として精米歩合が出てきてしまう。
English: However, when it comes to Japanese liquor ginjoshu, as the polishing degrees of individual grains tend to affect the quality of the sake as a whole, higher accuracy in polishing data is required, and then the notion of shin seimai buai (true rice-polishing ratio) was fformed.
Japanese: しかし、日本酒吟醸酒や日本酒吟醸酒ともなると、米一粒ひと粒の磨かれ具合が全体の酒質を左右しかねないため、より精度の高い精米データが必要とされ、そこで真精米歩合という概念が作られた。
English: Shin seimai buai is the rice-polishing ratio which is of higher precision than the apparent rice-polishing ratio and closer to the true states of the polished grains and is defined by the following formula.
Japanese: 真精米歩合（しんせいまいぶあい）とは、見掛精米歩合よりも精度の高い、米の状態の実勢に近い精米歩合のことで、次の式で定義されている。
English: Senryuju (weight of 1,000 rice grains) is the weight of extracted 1,000 rice grains measured in the unit of gram.
Japanese: 千粒重（せんりゅうじゅう）とは、米1000粒を抜き出して量ったときの重量で単位はg（グラム）。
English: Japanese leek (scientific name: Allium chinese syn. Allium bakeri) is herbaceous perennial as well as a vegetable which belongs to liliaceae (or alliaceae).
Japanese: ラッキョウ（辣韮、薤、辣韭、学名Alliumchinensesyn.Alliumbakeri）は、ユリ科（ネギ科とする場合もある。）の多年草・野菜。
English: It is popular as a relish of curry and rice, along with Fukujinzuke (sliced vegetables pickled in soy sauce).
Japanese: カレーライスのつけあわせとして、福神漬とならんでポピュラーな存在である。
English: In Okinawa Prefecture, they have smaller and thinner kind of Japanese leek compared to the common variety, which is called 'Shima-rakkyo' (Okinawan shallots) or 'Daccho.'
Japanese: また沖縄県では「島らっきょう」または「ダッチョウ」と呼ばれる、一般的ならっきょうより小型で細いものがある。
English: It has stronger pungent taste like green onion compared to common Japanese leek, and is eaten pickled in salt and sprinkled dried bonito.
Japanese: 一般的なラッキョウよりもネギに似た辛みが強く、主に塩漬けして鰹節をかけて食べる。
English: In traditional Chinese medicine, it is said to have effects for heavy stomach, knot or pain in the chest, etc.
Japanese: 漢方では胸痺（きょうひ、胸のつかえ・痛みなど）に効果があるとされる。
English: An important art object is a tangible cultural property so accredited by the Japanese government (the Minister of Education) under the former "Law relating to the reservation of important fine arts" with the main purpose of preventing outflow of antiques to outside Japan, prior to the enactment of the Law for the Protection of Cultural Properties.
Japanese: 重要美術品（じゅうようびじゅつひん）は、文化財保護法施行以前、旧「重要美術品等ノ保存ニ関スル法律」に基づき日本政府（文部大臣）が、日本国外への古美術品の流出防止を主目的として認定した有形文化財のことである。
English: In 1921, Kibinootodo Nitto Emaki, one of the most important emakimono (illustrated scroll) of Japan, flowed out overseas (which is currently held at Museum of Fine Arts, Boston).
Japanese: 1921年（大正10年）、日本の絵巻物の代表作の１つである吉備大臣入唐絵巻が、海外へ流出した（同絵巻は現在、アメリカ合衆国・ボストン美術館所蔵）。
English: This incidence triggered an upsurge in voices calling for the preparation of a legal framework to prevent Japanese antiques from flowing out to foreign countries.
Japanese: このことをきっかけとして、日本の古美術品の海外流出を防止するための法整備の必要性が論議されるようになった。
English: In those days it was prohibited to take abroad an article designated as a national treasure (a 'national treasure' then is equivalent to an 'important cultural property' under the current Law for the Protection of Cultural Properties), but there were no legal grounds to forbid the taking abroad of any cultural property not being so designated.
Japanese: 当時も、国宝（当時の「国宝」は、文化財保護法における「重要文化財」に相当）指定物件については、日本国外への持ち出しは禁止されていたが、未指定文化財については、国外への持ち出しを禁ずる法的根拠はなかった。
English: Then "the Law relating to the reservation of important fine arts" was enacted in 1933.
Japanese: そこで、1933年（昭和8年）に「重要美術品等ノ保存ニ関スル法律」が制定された。
English: It was provided in this Law that exporting to foreign countries of the properties which are historically and artistically important would be subject to approval of the Minister of Education, and that the Minister would accredit the subject properties and notify the public of such properties through the official gazettes.
Japanese: この法律によれば、歴史上または美術上特に重要な価値のある物件の海外輸出には文部大臣の許可を要することとされ、許可を要する物件は、文部大臣が認定し、官報に告示することとなった。
English: The properties thus accredited and made public through the official gazettes are called 'juyo bijutsuhin nintei bukken' : properties accredited as an important art object) or simply 'juyo bijutsuhin', and in abbreviation they are called 'jubi'.
Japanese: この法律に基づいて認定され、官報に告示された物件を「重要美術品等認定物件」または「重要美術品」と称し、略して「重美」と称している。
English: Incidentally, the term 'nintei' (accreditation), instead of 'shitei' (designation), has consistently been used in relation to important art objects.
Japanese: なお、重要美術品については「指定」と言わず、一貫して「認定」の語が用いられている。
English: The properties accredited as an important art object include many items such as paintings, Buddha statues, craft products, sutra scrolls, classical books, archaeological materials and buildings, and they have a few outstanding characteristics compared to the articles designated as a national treasure (which are equivalent to the 'important cultural property' under the Law for the Protection of Cultural Properties) of those days.
Japanese: 重要美術品等認定物件には、絵画、仏像、工芸品、経巻、典籍、考古資料、建造物など各種のものが含まれているが、当時の国宝指定物件（文化財保護法における「重要文化財」に相当）に比して、いくつかの際立った特色がある。
English: First, while the majority of the articles designated as a national treasure is owned by temples or shrines, the properties accredited as an important art object are predominantly in private possession.
Japanese: まず、国宝指定物件は社寺の所有品が大部分であるのに対し、重要美術品等認定物件は圧倒的に個人の所蔵品が多い。
English: Another distinctive feature of the properties accredited as an important art object is that the accreditation of the properties in several particular fields markedly stands out in number, namely swords, ukiyo-e pictures, ancient Japanese writing (mainly the calligraphy of the Heian and Kamakura periods) and Imperial letters (the calligraphy of emperors).
Japanese: また、重要美術品等認定物件は、分野的には、刀剣、浮世絵、古筆（主として平安～鎌倉期の筆跡を指す）、宸翰（しんかん：天皇の筆跡）など、いくつかの特定分野の物件の認定が際立って多いのも特色である。
English: One of the reasons for such concentration of accreditation in some specific fields was that the accreditation work had been promptly conducted with the primary importance being given to the prevention of overseas outflow of art objects.
Japanese: 美術品の海外流出防止ということを第一義に、迅速に認定作業が進められたことも、特定分野に認定品が偏っていることの一因とされている。
English: Art objects not reaching 50 years since their production were not subject to the accreditation, and none of the calligraphy of the Emperor Meiji, for example, was accredited.
Japanese: なお、制作から50年を経ていない美術品は認定対象となっておらず、たとえば明治天皇の書などは1件も認定されていない。
English: Also, the folkcraft articles whose value was not recognized in those days including Enku-butsu (Buddha statues carved by the Buddhist monk Enku) and Mokujiki-butsu (Buddha statues carved by the Buddhist monk Mokujiki Gogyo Myoman) were not subject to the accreditation.
Japanese: また、当時その価値が一般にはほとんど認識されていなかった民芸品、円空仏、木喰仏などは認定の対象になっていない。
English: Meanwhile, it is noteworthy that the properties accredited as an important art object do include some European paintings which were not subject to the designation under the Law for the Protection of Cultural Properties after World War II.
Japanese: 一方で、第二次大戦後の文化財保護法では指定の対象となっていない西洋絵画がわずかながら重要美術品等認定物件となっていることは注目される。
English: For example, six European paintings in the collection of Ohara Museum of Art including "Annunciation" of El Greco and the works of Jean-Francois Millet, Gustave Moreau, Pierre-Cécile Puvis de Chavannes (2 pieces) and Camille Pissarro were accredited as the important art objects in 1934.
Japanese: たとえば、大原美術館所蔵品のうち、エル・グレコ『受胎告知』をはじめ、ジャン＝フランソワ・ミレー、ギュスターヴ・モロー、ピエール・ピュヴィス・ド・シャヴァンヌ（2点）、カミーユ・ピサロを含む6点の西洋絵画が1934年、重要美術品に認定されている。
English: The important art object accreditation was given for the first time to 504 articles on July 25, 1933.
Japanese: 重要美術品の認定は、1933年7月25日に504件が認定されたのが最初である。
English: Following that, while the social conditions taking on a wartime look, the accreditation was carried out in an unconcerned manner and more than 200 articles were accredited as an important art object on August 4, 1945 - immediately before the end of World War II.
Japanese: その後、認定作業は戦時色濃い世相のなかで淡々と進められ、第二次世界大戦終結直前の1945年8月4日にも200件以上の重要美術品が認定されている。
English: The last announcement of the important art object accreditation was made on May 28, 1949, covering again more than 200 articles.
Japanese: 最後に重要美術品認定の告示が出されたのは1949年（昭和24年）5月28日で、この時にも200件以上が認定されている。
English: There were about 8,200 items remaining valid as an accredited important art object when the Law for the Protection of Cultural Properties was enforced in 1950.
Japanese: 1950年（昭和25年）の文化財保護法施行の時点において、認定の効力を保っていた重要美術品は約8,200件であった。
English: Incidentally, the number of accredited important art objects slightly varies with records and the precise figure is unknown.
Japanese: なお、正確な認定件数については、資料によって若干の差があり、正確な件数は未詳である。
English: In terms of the number of accredited important art objects as of 1950, every record agrees that there were 299 accredited buildings, but the number of art and craft objects does vary from record to record as follows.
Japanese: 1950年時点での重美認定件数について、建造物の件数が299件であることは諸資料が一致しているが、美術工芸品の件数については、以下のように資料によってまちまちである。
English: "Bunkazai Hogo no Jitsumu" (Practical Work of Cultural Properties Protection) written by Tokusaburo KONDO (published by Kashiwa Shobo in 1979) - 7,983 (page 62)
Japanese: 近藤篤三郎『文化財保護の実務』（柏書房、1979）-7,983件（p62）
English: "Wagakuni no Bunka to Bunka Gyosei" (Culture and Cultural Administration of Our Country) edited by the Agency for Cultural Affairs (published by Gyosei in 1988) - 7,983
Japanese: 文化庁編『我が国の文化と文化行政』（ぎょうせい、1988）-7,983件
English: "A Handbook of Cultural Properties Protection Administration - Part: Fine Arts and Crafts" compiled under the supervision of Fine Arts Division, Cultural Properties Protection Department, the Agency for Cultural Affairs (published by Gyosei in 1998) - 7,898
Japanese: 文化庁文化財保護部美術工芸課監修『文化財保護行政ハンドブック美術工芸品編』（ぎょうせい、1998）-7,898件（p5）。