nntsuzu/KFTT huggingface dataset:
English: However, Gidayu-bushi was so perfect that the school name 'Gidayu-bushi' has been used continuously, even after the death of Gidayu TAKEMOTO, as the name of the pattern.
Japanese: しかし、義太夫節にいたってはそのあまりに完璧な内容のために、「義太夫節」という流儀名が竹本義太夫死後もひとつの様式の名前として用いられつづけることになった。
English: The characteristics of Gidayu-bushi were that it dramatically limited the element of 'singing' and instead pursued the element of description and profundity in 'narration' to its utmost limit.
Japanese: 義太夫節の特徴は「歌う」要素を極端に排して、「語り」における叙事性と重厚さを極限まで追求したところにある。
English: Judging by any of the following factors, such as the strained intervals created by the dayu and shamisen, consciousness of words and sounds or the dramaturgy to depict music in three dimensions in the form of 'narration,' Gidayu is worthy of being called the culmination of Joruri.
Japanese: 太夫と三味線によって作りあげられる間の緊迫、言葉や音づかいに対する意識、一曲のドラマツルギーを「語り」によって立体的に描きあげる構成力、そのいずれをとっても義太夫こそは浄瑠璃におけるひとつの完成形であるというにふさわしい。
English: His disciple Miyakoji Bungo no jo, who had renamed it as Bungo-bushi, introduced it into Edo in 1734.
Japanese: その弟子宮古路豊後掾がさらに豊後節へと改めて、享保19年（1734年）これを江戸へもたらした。
English: The characteristic of Bungo-bushi was its erotic manner of recitation based on the elegant nature of Icchu-bushi, which contrasted with the dynamic nature of Gidayu-bushi.
Japanese: 豊後節の特徴は義太夫節の豪壮な性格とは対照的に、一中節の上品な性格を生かしたやわらかで艶っぽい語り口にあった。
English: Because it was used in Edo as the accompanying music of Kabuki, it soon became very popular.
Japanese: 江戸において歌舞伎の劇付随音楽として用いられたためにまたたくまに大流行を見た。
English: Moreover, since it was so popular and was often used for the plays depicting lovers' suicides, such incidents of lovers' suicides occurred frequently in Edo.
Japanese: その人気は、心中ものの芝居にさかんに用いられたために江戸で心中が横行したほどであった。
English: Given the circumstances, Bungo-bushi was banned on the grounds that it might cause the corruption of public morals and Bungo no jo was forced to leave Edo (however, some people assert that this ban of Bungo-bushi was a form of harassment by the Edo Joruri society, including Kato-bushi).
Japanese: このため、風俗紊乱を理由に豊後節の禁止が布告され、豊後掾が江戸を去らねばならなくなった（ただし、この豊後節禁止は河東節をはじめとする江戸浄瑠璃側の嫌がらせという説もある）。
English: A few years later, however, Mojitayu TOKIWAZU and Fujimatsu Satsuma no jo, who were disciples of Miyakoji Bungo no jo, founded Tokiwazu-bushi and Fujimatsu-bushi, respectively.
Japanese: しかし、この宮古路豊後掾に師事した常磐津文字太夫と富士松薩摩掾が数年後それぞれ常磐津節と富士松節を創始する。
English: As a result, the tradition of Bungo-bushi took root in Edo and deprived the old Joruri of its popularity.
Japanese: その結果、豊後節の伝統は江戸に根付き、それ以前の古浄瑠璃の人気を奪いさってゆく。
English: It has a unique flavor because it combines the softness of Bungo-bushi and the dynamism of Edo old Joruri, and from it one can sense an Edo-like generousness.
Japanese: 豊後節のやわらかさと江戸古浄瑠璃の豪壮さを取混ぜた独特の風情を持っており、江戸らしい気風のよさを感じることができる。
English: Particularly, Shinnai TSURUGA founded Shinai-bushi and brought forth a new phase of Bungo-bushi-origin Joruri.
Japanese: 特に鶴賀新内は新内節を創始することにより、豊後節系浄瑠璃の新たな局面を開くことになる。
English: Although it was used for Kabuki for a period, Shinai-bushi was performed mainly as kadotsuke (performance in front of houses) starting in the late Edo period.
Japanese: 新内節は一時期、歌舞伎にも用いられたことがあるが、江戸時代後期からは主として門付けを中心として行われた。
English: While it inherited the erotic nature of Bungo-bushi, it also created a world filled with an elegant sensibility.
Japanese: 豊後節の艶麗な部分を引継いで情緒纏綿たる世界をつくりあげてゆくのである。
English: Despite the difference in the way of performance, namely as the accompaniment of Kabuki or kadotsuke, Bungo-bushi and Bungo-bushi-origin Joruri have common characteristics as described below.
Japanese: 以上の豊後節、およびそこから派生した豊後節系浄瑠璃の特徴は、歌舞伎芝居、門付けの違いはあるにしろ,以下のとおりである。
English: First, they abandoned the use of puppets and became independent as music; and secondly, they developed, more or less, into forms that are softer and more erotic, as the nature of 'narration' was weakened by the element of 'song.'
Japanese: 第一に操り人形から離れ、浄瑠璃の音楽性が独立したこと、第二に程度の差はあるが「語り」の性格が「歌」の要素によってよわめられ、やわらかさ、艶麗さの方向に発達していったことである。
English: Other than the above, Miyazono-bushi (founded by Sonohachi MIYAKOJI, a disciple of Bungo no jo) was also derived from Miyakoji Bungo no jo.
Japanese: なお、付記しておくと、以上のほか宮古路豊後掾の流れを汲む浄瑠璃には宮薗節（豊後掾門弟宮古路薗八創始）がある。
English: The development of Bungo-bushi-origin Joruri entered a new phase in the mid-Edo period.
Japanese: さて、このような豊後節系浄瑠璃の展開は江戸中期以降にいたって新たな局面を見せる。
English: After Tomimoto Buzen no jo, a disciple of Mojitayu TOKIWAZU, founded 'Tomimoto-bushi,' Kiyomoto Enju Dayu, a disciple of the second Tomimoto Buzen no jo, created Kiyomoto-bushi (1814).
Japanese: 常磐津文字太夫の門弟、富本豊前掾が一派を立てて「富本節」を称し、さらに二代目富本豊前太夫の門下から清元延寿太夫による清元節が生れる（文化(元号)11年、1814年）。
English: These were used, needless to say, as the musical accompaniment of Kabuki, but they also became the subjects of amateur learning or as music played at Japanese-style restaurants.
Japanese: むろん歌舞伎の劇付随音楽としても用いられたが、それだけにとどまらず、素人の習事、座敷音曲としての性格をも備えるようになってゆく。
English: Although Tokiwazu, Tomimoto and Kiyomoto, which were the first, second and third generations of Bungo-bushi, respectively, are collectively called "Bungo three schools," there are subtle differences among them.
Japanese: 通常豊後節から見て、子、孫、曾孫になる常磐津、富本、清元を「豊後三流」と称し、それぞれに微妙な性格の違いがある。
English: Tokiwazu, despite its erotic nature, also has the aspect of dynamism and crispness derived from the traditional Edo Joruri.
Japanese: 常磐津は艶麗さの反面、古い江戸浄瑠璃の名残を引いて豪壮な部分があり、歯切れのいい語り口をも兼備えている。
English: Contrastingly, Kiyomoto, being a mixture of Tomimoto and Nagauta, has no dynamism at all but is a delicate and emotional Joruri in which high tones are frequently used.
Japanese: それに対して、富本と長唄の混交から生れた清元には豪壮さがまったくなく、高音を多用した繊細で情緒的な浄瑠璃になっている。
English: While Tokiwazu has the aspect of simplicity and dynamism, Kiyomoto has the aspect of beauty and fragility because it has overly refined such aspects of Tokiwazu.
Japanese: 常磐津には素朴で豪放な部分があり、清元にはそれを洗練させすぎたゆえの美しさともろさがある。
English: Tomimoto used to be quite popular as the intermediate between them, but today it's on the verge of a downfall.
Japanese: そして富本は両者の中間的な形態として当初は絶大な人気を集めたが、現在ではほぼ滅亡寸前であるといっていい。
English: Although its elegant simplicity, arising from the combination of eroticism and antique flavor, has a charm all its own, it has failed to show its uniqueness against Tokiwazu and Kiyomoto and therefore cannot resist the tide of history.
Japanese: 艶麗さと古雅な味いを共存させ、寂びた風情には捨てがたいものがあるが、惜しむらくは常磐津と清元のあいだにあって独自性が発揮できなかったために、歴史の流れに打ち克つことができなかったのである。
English: Eight kinds of Joruri music are existent today, namely Gidayu-bushi (Gidayu specializing in Marumoto Kabuki is sometimes called 'Takemoto (Chobo)'), Tokiwazu-bushi, Kiyomoto-bushi, Kato-bushi, Icchu-bushi, Miyazono-bushi (Kato-bushi, Icchu-bushi, Miyazono-bushi and Hagie-bushi, which derived from Kamigata jiuta (a genre of traditional songs with shamisen accompaniment), are collectively called 'Kokyoku'), Shinnai-bushi and Tomimoto-bushi.
Japanese: 現在、浄瑠璃音楽として残っているものは、義太夫節（丸本歌舞伎専用の義太夫を特に「竹本（チョボ）」と呼ぶことがある）、常磐津節、清元節、それに河東節、一中節、宮薗節（河東節、一中節、宮薗節に上方地歌の系統を引く荻江節を加えた4種を「古曲」と総称する）、新内節、富本節の8種である。
English: Other than the above, Handayu-bushi and Geki-bushi were both integrated into Kato-bushi; and Osatsuma-bushi, which was integrated into Nagauta and Shigetayu-bushi, which split from Bungo-bushi and was integrated into jiuta, exist under different names.
Japanese: このほか半太夫節と外記節が河東節に、大薩摩節が長唄に、豊後節から分かれた繁太夫節が地歌に、それぞれ吸収されて特殊な一部分として残存している。
English: The term 'local dishes' refers to home cooked dishes that have existed for a long time as part of a culinary culture in a certain area or district.
Japanese: 郷土料理（きょうどりょうり）とは、食文化としてある地域・地方で長らく食べられてきた家庭料理のこと。
English: When they spread nationwide and become popular, they were no longer referred to as local dishes.
Japanese: 全国に広まって一般化してしまうと、郷土料理とはあまり言われなくなる。
English: Local dishes are also called 'gourmet cuisine in a particular locality' when the dishes, made up in a food processing company, a restaurant, or a campaign for local development, became part of home cooking in a certain area or district.
Japanese: 食品加工会社、飲食店、町おこしで開発された料理などに由来し、ある地域・地方の家庭料理に浸透した場合には、郷土料理と呼ばれる他に「ご当地グルメ」とも呼ばれる。
English: At that time, there were no refrigerators, and so local dishes were mostly tsukemono (pickles), himono (dried fishes), or kunsei (smoked products), which could be preserved for a long time (e.g. boiled abalone in the present Yamanashi Prefecture).
Japanese: 冷蔵庫の無い時代であり、漬物や干物、燻製など、長期保存に適した調理方法による郷土料理が多い（例、山梨県の鮑の煮貝）。
English: The cooking methods of some foods from Europe, such as castella sponge cakes, were modified when they were introduced to Japan, while other foods came from China, like Shippoku ryori (special Chinese cuisine in Nagasaki Prefecture, to which Japanese cooking methods were introduced).
Japanese: また、カステラのように、ヨーロッパから伝わった製法が独自に発展した例や、卓袱料理の様に中国から伝わった例もある。
English: Due to the scarcity of food after World War II, substitute foods and foodstuffs hitherto uneaten, as well as many local dishes were created anew (e.g. romen noodle, ox tongue dishes of Sendai, or yakiudon (udon fried with meat or vegetables)].
Japanese: 戦後の食料難を機に、今まで着目されなかった素材や代用品を取り上げて考案された料理が多い（例、ローメン、仙台牛タン、焼きうどん）。
English: As Japanese society became industrialized after a period of high economic growth, regional areas dependent on agriculture and fishing faced decline.
Japanese: 高度成長期以降、日本の社会が工業化するにつれ、農業や漁業を基盤とする地域は、過疎化などに苦しむようになった。
English: In response, many local dishes were created as a feature to revitalize local communities.
Japanese: これに対して、地域を活性化しようとする見地から「地域おこしの目玉」として考案された「郷土料理」が多く見られるようになる。
English: Some cooks, folk culture researchers and regional researchers focus on the dishes local people regularly eat rather than the local dishes promoted with the encouragement of tourist authorities, or through the revitalization of the local community, various events, or which are showcased by the media.
Japanese: 観光振興や地域活性化、各種イベントやマスコミの紹介などで、目に付きやすい郷土料理ではなく、地域の人たちが普段から口にしている食事を常食（じょうしょく）と称して、調査・研究している料理人や民俗学者、郷土研究家たちがいる。
English: The say this is mainly due to the development of retailers, such as convenience stores and supermarkets, and the progress of information technology.
Japanese: その根本原因として、コンビニエンスストアやスーパーマーケットなど小売業の発展や情報化の発展がある。
English: They argue that this has caused the uniformization or the homogenization of domestic culinary life and culture, and decreased the opportunity for Japanese to cook by themselves at home (e.g. fish dishes).
Japanese: これらにより、日本国内の食生活・食文化が均一化・均質化し、家庭内での調理機会も減少（例えば、魚を使った料理）した、と指摘されている。
English: Meanwhile, the food section of convenience stores and supermarkets often have a few dishes peculiar to their local communities.
Japanese: その一方で、地方のコンビニエンスストアやスーパーマーケットの食品売り場には、少なからずその地域特有の食品が並んでいるのも事実である。
English: However local residents are often ignorant that those foods are unique to their own communities as 'local dishes,' assuming the foods are common ones nationwide.
Japanese: そうした場合、しばしば地元の住人はその食品が自らの地域特有の「郷土料理」であることを認識しておらず、全国区的な食品と思い込んでいることも珍しくない。
English: Some local cuisine came about due to the use of the local specialty as their ingredients, and others were produced by some geographic and historical conditions peculiar to the community.
Japanese: 郷土料理には、地方の特産品を用いていたり、地方独特の地理的・歴史的条件により生まれたものなど様々なものがある。
English: Some cuisine changed or disappeared, due to changes in the ingredients, condiments, and recipes that are suitable for the land and climate, or to the trends of the age.
Japanese: 気候風土に適した食材、調味料や調理法、時代の流れ等により、変化しあるいは淘汰された料理もある。
English: As mentioned above, unique culinary cultures developed in accordance with the customs of people in each former regional clan.
Japanese: 概要で述べた旧藩による地域ごとの生活習慣によって各地で独特の食文化が発展してきた。
English: In a sense, all dishes can be said to be local when made for the first time.
Japanese: ある意味で、全ての料理は初めて成立した時点では、郷土料理であるともいえる。
English: Some of them, such as Edomae-zushi (hand-rolled sushi), okonomiyaki (savory pancake with various ingredients) and karashi-mentaiko (spicy salted cod roe), became so popular around the country that they are no longer recognized as local dishes.
Japanese: その中で、江戸前寿司、お好み焼き、辛子明太子のように他の地域にも広く伝播することで、実質的に郷土料理として認識されなくなるものもある。
English: However other dishes, though common nationwide and called by the same or similar name, have different ingredients, cooking methods and seasonings in each local community, and are sometimes referred to as 'food dialects.'
Japanese: しかし、全国に広がっている料理で、同じまたは似た呼び方であっても、食材、製法、味付けが地方毎に異なる場合もあり、「食の方言」と呼ばれることがある。
English: For example, some common dishes, such as zoni (vegetable soup containing rice cakes), sekihan (festive red rice) and oden (Japanese hotchpotch foods served in a pot), have different seasonings (soy sauce, salt, sugar, white miso or red miso, etc.) according to each local community, so they differ greatly from each other.
Japanese: 例えば、雑煮、赤飯、おでんなどは地方によって味噌・醤油・塩・砂糖など味付けが異なり、かつ白味噌・赤味噌などの細かな分類がある為地域差が大きい。
English: Insect dishes, such as locusts boiled in sweetened soy sauce and larva of the hornet, are mostly local to high mountain areas, such as those in Yamagata Prefecture, Fukushima Prefecture, Gunma Prefecture, Nagano Prefecture, and the backbone of Kyushu mountains from Oita Prefecture through Kumamoto Prefecture to Miyazaki and Kagoshima Prefectures
Japanese: また、いなごの佃煮やスズメバチの幼虫食などの昆虫食は、山形県、福島県、群馬県、長野県、大分県から熊本県を経て宮崎県・鹿児島県にかけての九州山地脊梁部などの山岳地方の郷土料理となっていることが多い。
English: This is thought to be because people in high mountain areas regarded insects as food, due to the difficulty in obtaining protein from fish, in contrast to those living on the seacoast.
Japanese: これは、海沿いと異なり魚からのタンパク質摂取が難しいことから、昆虫を食用とした古い文化が残存したという考え方がある。
English: While having high nutritional value, individual insects are so small that the nutritional value obtained per insect is relatively low.
Japanese: 昆虫は栄養価は高いものの、個々の個体が小さく、採集労力当たり得られる栄養価は相対的に低くなってしまう。
English: Therefore, it is believed that the gathering of insects took place in regions where a large number of insects could be gathered with a relatively small labor cost.
Japanese: ゆえに、そこまで大量採集の労力をかけることが見合う地域において、また少ない労力で大量に採集できる食材昆虫の種類のものを選んで取っていると考えられる。
English: Insect dishes are mostly eaten in high mountain areas, as is mentioned above, and insects selected as food were the larva of hornets, collectable in a sizeable quantity at one time, locusts which were easily collectable in large numbers in rice paddies, diving beetles which could be collected easily in the past merely by soaking the head and bony parts of a fish in a reservoir, and pupas and adult silkworms collectable in mass quantity as by-products in the manufacturing process of the silk thread.
Japanese: 具体的には、多くは前述のような山岳地帯で、一度の採集で大量の幼虫が確保できるスズメバチ類、水田で労せずして大量に採集できるイナゴ、かつては魚のあらなどをため池に浸しておくだけで大量に集めることができたゲンゴロウ、絹糸生産の副産物として大量に得られるカイコの蛹や成虫などが食材として選択されている。
English: Moreover, there are many local dishes, such as moray eel dishes, bonito dishes, saury dishes and headfish dishes, which were popular in coastal areas in many prefectures.
Japanese: この他、ウツボ料理、カツオ料理、サンマ料理、マンボウ料理など、県を越えて海岸地域に浸透した郷土料理も数多い。
English: Fishing villages were connected by the ocean current, including the black current, and by the shipping traffic, and as a result, the culinary culture spread.
Japanese: これらは、黒潮などの海流や海上交通網を通じた漁村間のネットワークによって食文化の伝播、浸透が生じたと考えられる。
English: For example, Nachikatsuura in Wakayama Prefecture and Katsuura in Chiba Prefecture have many things in common, such as place names and culinary culture.
Japanese: 和歌山県の那智勝浦と、千葉県の勝浦において、地名のみならず食文化においても多くの共通性がみられるのはその一例である。
English: Tideland fish and shellfish once existed in Kojima Bay, Okayama Prefecture and in other regions of Japan, but now their large-scale habitat exists only in the Sea of Ariake, so they are no longer used in local cuisine.
Japanese: 有明海などにしか大規模に残っていない干潟に生息する魚介類の料理は、過去に岡山県の児島湾などの他の地域でもみられたのにすでに消滅してしまった例もある。
English: As is mentioned above, local dishes are being used throughout Japan as a way to boost the development or revitalization of local communities.
Japanese: 先述のとおり、地域おこし・地域活性化の手段・ツールとして郷土料理を活用する動きが日本各地でみられる。
English: In other words, there is a nationwide trend to invent or reinvent local dishes in order to boost tourism and industry.
Japanese: 「食」を生かしたまちづくりとして、全国各地で郷土料理が見直される動きがある。
English: In some cases dishes have been changed dramatically, and in others merely the appearance has been changed, with the introduction of a fresh new design in packaging.
Japanese: 中には、大幅にアレンジし、斬新なデザインのパッケージ等見た目の改良が施されたものもある。
English: In rural areas, populations are aging and decreasing, so traditional culture is being lost and it is unlikely to be passed on to future generations.
Japanese: 農山漁村においては過疎化・高齢化が進み、地域の人々が培ってきた伝統的な文化が失われつつあり、その継承が危ぶまれている。
English: The Ministry of Agriculture, Forestry and Fisheries reviews local dishes as part of the culinary culture, and the ministry is due to choose the 100 best dishes for fiscal 2007 in order to find local dishes that use their own local foodstuffs for the purposes of publicizing them nationwide.
Japanese: そんななか、農林水産省でも、食文化の一つである郷土料理を見直し、地域の食材を生かした郷土料理の掘り起こしとともに、全国発信を図るため「郷土料理百選」を2007年度から選定することにしている。
English: This effort aims to use local dishes to foster exchange between urban and rural areas and revitalize regional communities, and the ministry announced this plan as 'the top 100 rural culinary dishes'.
Japanese: 郷土料理を、都市と農村との交流、地域活性化につなげようという試みで農山漁村の郷土料理百選として発表した。
English: While local dishes are utilized more and more for local revitalization, some people criticize the excessive commercialization.
Japanese: 活性化への活用が進む一方、その行き過ぎた商業主義への批判もみられる。
English: For example, some dishes are forcibly made out to be 'local dishes' or 'specialties' by a tie-up of local chamber of commerce and industry, a local commerce and industry association, a local government, the media etc, although these dishes originally have little relation to their local communities.
Japanese: 例えば、一部には、本来その地域とのゆかりが薄い料理であるにも拘らず、地元商工会議所・商工会や行政がマスコミ等とのタイアップで、強引に「郷土料理」「名物料理」に仕立てたケースもある。
English: In addition, criticism surrounds the many local dishes that are in fact not eaten by local residents but only served to tourists.
Japanese: また、実際には地域住民には食べられておらず、観光客に供されるだけの「郷土料理」が多いという批判がある。
English: Some confections and pickles are called local specialties, and these products are sold as gifts, but in reality, most of these products are produced or processed in another area or country, with labels placed on the product identifying them as local dishes.
Japanese: 土地の名物と称し、土産物として売られる菓子や漬け物には、実際には他の地域や外国で生産、加工されているものや、ラベルだけを地方のものに換えたものも少なくない。
English: As the legend often contains the story of the giant building mountains and lakes, it is pointed out that the giant was originally the god of nation building.
Japanese: 山や湖沼を作ったという内容が多いことから、元々は国づくりの神であった可能性が指摘されている。
English: In the book titled "Daidarabo no Ashiato" (the foot print of Daidarabocchi) (April issue, Chuo Koronsha), Kunio YANAGITA studied the legends of Daidarabocchi that he had gathered from many parts of Japan.
Japanese: 柳田国男は『ダイダラ坊の足跡』（4月中央公論社）で日本各地から集めたダイダラボッチ伝説を考察している。
English: He stated in the book that Daidarabocchi comes from 'Daitarohoshi,' which is the combination of 'Daitaro' (ohito or a giant) and hoshi (man), and Daidarabocchi is the counterpart of Issunboshi (The Inch-High Samurai).
Japanese: ダイダラボッチは「大人（おおひと）」を意味する「大太郎」に法師を付加した「大太郎法師」で、一寸法師の反対の意味であるとしている。
English: There are different names such as 'Deidarabocchi,' 'Dairanbo,' 'Daidarabo,' 'Deiranbo,' 'Dairabo' and 'Dadabo' and so on.
Japanese: 「でいだらぼっち」、「だいらんぼう」、「だいだらぼう」、「でいらんぼう」、「だいらぼう」、「だだぼう」等がある。
English: Usually the number of the eyes is not mentioned, and it is imagined that Daidarabocchi has a gigantic body because he carries mountains.
Japanese: 通常は目の数は言及されず山を運んだりすることから相当の巨体であるとされる。
English: The giant with single eye is often about 10m tall, which is relatively smaller than the giant in the case that the number of eyes is not mentioned.
Japanese: 一つ目とされる場合は、目の数に言及されない場合に比較して概ね小型で身長10m程度である場合が多い。
English: The giant with single eye often has only one leg, which is considered as the syncretization with Hitotsumenyudo (one-eyed monster) or Hitosumekozo (one-eyed goblin).
Japanese: 一つ目とされる場合は1本足とされることが多く、一つ目入道あるいは一つ目小僧と習合したものと考えられる。
English: There is a hill called Ogushi, about 6.5 km west of umaya (facilities for providing houses, food etc.) in Hiratsu.
Japanese: 平津の駅家（うまや）の西12里（古代には12里＝60町≒6.5km）に、大櫛（おおぐし）という岡がある。
English: Long ago, there was a giant, and he was so big that his arms reached the sea and grabbed the huge hamaguri clams while he was on a hill.
Japanese: 大昔、巨人がおり、岡の上にいながら手が海まで届き蜃（大ハマグリ）をさらうほどであった。
English: The giant's footprint was 72 m or more in length, 36 m or more in width, and the hole, dug by the giant's urine was 36 m or more in diameter.
Japanese: 巨人の足跡は長さ40歩余、幅20歩余で、小便が穿った穴は直径20歩余であった
English: In Taka County section of "Harima fudoki,"there is a description of the legend about the giant that the sky in the county was high and the footprints became many lakes.
Japanese: 『播磨国風土記』の託賀郡（多可郡）の条には次のとおり同地の天が高いといい足跡が数多の沼になった大人（おおひと）伝説が記されている。
English: It seems that copper was produced actively in Taka County, and the fact is similar to the one in Izumo Province as the two places produced metal and had the legend of the giant.
Japanese: 同郡では製銅が盛んだったようで、金属生産と巨人という出雲国の例との共通点もみられる。
English: Touring the sea in the south, the sea in the north and the east, the giant came to this county, and said, "In other places the sky was so low that I always had to bend down to walk.
Japanese: 南の海、北の海、東を巡ってこの地にやって来て「他の地は（天が）低くていつも屈んで歩いていた。
English: In the book of Kunio YANAGITA titled "Yokai Dangi "(lecture about specters), there is a description that he went to Onuma, Sagamihara City for his research.
Japanese: 柳田國男の著書『妖怪談義』にて相模原市大沼に調査に行ったとの記述あり。
English: He was disappointed at that the place did not have the legend of Daidarabocchi, but it was Kanuma located about 5 km north of Onuma that had the legend.
Japanese: その地ではダイダラボッチの伝説は無かったと落胆しているが、ダイダラボッチ伝説があるのは北に5kmほどずれた鹿沼であった。
English: Mt. Haruna Fuji is lower than Mt. Fuji, because Daidarabocchi tried to carry a little more soil but gave up in the course at the breaking of the dawn.
Japanese: 榛名富士が富士山より低いのは、もう少し土を運ぼうとしたが夜が明け、途中でやめたためである。
English: Mt. Asama felt jealous of younger sister Mt. Fuji which was higher than itself, and demanded Mt. Fuji to share its soil.
Japanese: 浅間山が、自分より背の高い妹の富士山に嫉妬し、土を自分にわけろといった。
English: One day, trying to compare the weights of so called beautiful mountains Mt. Fuji in the west and Mt. Tsukuba in the east, Daidarabocchi tied the ropes the two mountains to a yoke and lifted it, and Mt. Tsukuba was lifted but not Mt. Fuji.
Japanese: 西の富士、東の筑波と呼ばれる関東の名山の重さを量ろうとし天秤棒に2つの山を結わえつけ持ち上げると、筑波山のほうは持ち上がったが富士山は持ち上がらない。
English: It is said that, the originally single peak Mt. Tsukuba was split into two peaks by the impact,
Japanese: その衝撃でもともと1つの峰だった筑波山は、2峰になってしまったという。
English: The footprint, that Daidarabocchi made when he sat on Mt. Akagi in Joshu and straddled became a puddle.
Japanese: 上州の赤城山に腰掛けて踏ん張ったときに窪んで出来た足跡が水たまりになった。
English: The Nishina Sanko (Nishina three lakes) that consist of Aokiko Lake, Nakatsunako Lake and Kizakiko Lake in the north of Omachi City of Nagano Prefecture are the footprints of Daidarabocchi.
Japanese: 長野県大町市北部の青木湖、中綱湖、木崎湖の仁科三湖はダイダラボッチの足あとである。
English: Senbako Lake located in the center of Mito City, Ibaraki Prefecture, is a footprint of Daidarabocchi (locally called Daidarabo), though it is rather big.
Japanese: 茨城県水戸市中央部の千波湖は、かなり大きいがダイダラボッチ（この地方ではダイダラボウ）の足跡である。
English: When Daidarabocchi who lived deep in the mountains in Enshu was walking with children on his hand, he accidentally threw away the children at the moment of trying to step over the mountain which was about as high as his waist.
Japanese: 遠州の山奥に住んでいた巨人ダイダラボッチが、子どもたちを手にのせて歩いている時に、腰くらいの高さの山をまたいだ拍子に子どもたちを手から投げ出してしまった。
English: Surprised Daidarabocchi and children began to cry, and their tears poured into the handprint which the giant made when he fell to the ground, resulting in Hamanako Lake.
Japanese: びっくりした子どもたちとダイダラボッチは泣き出してしまい、手をついてできた窪みに涙が流れ込んで浜名湖となった。
English: Today, the place names of 'Daita' in Setagaya Ward, Tokyo Metropolis and 'Daitakubo' in Saitama City are the footprints of Daidarabocchi.
Japanese: 現在、東京都世田谷区にある地名「代田」（だいた）やさいたま市の「太田窪」（だいたくぼ）はダイタラボッチの足跡である。
English: In the legend of Sagamihara City the giant is called Deidarabocchi, and while he was carrying Mt. Fuji to a different place, he became tired then sat on Mt. Fuji and rested.
Japanese: 相模原市の伝説ではデイラボッチと呼ばれ、富士山を持ち上げ違う場所に運ぶ途中、疲れたので、富士山に乗っかり休んだ。
English: Then roots started to grow from the mountain, and he straddled to lift the mountain, and this is how the present Kanuma was made.
Japanese: そこにまた根が生えてしまいもちあげようとするが、持ち上がらずそのときふんばった所が今の鹿沼であるという。