nntsuzu/KFTT huggingface dataset:
English: Apart from 和琴 (Wagon), 'Kin (琴) no Koto,' which was also introduced in the Nara period, was apparently regarded as an important stringed instrument because it related to the religious services of the Chinese court: stringed instruments, all of which were called 'OO no Koto' in those days, were regarded as superior to wind instruments, because wind instruments would not make sound unless human beings breathed into them.
Japanese: 和琴とは別に、奈良時代に渡来した「琴」（きんのこと）は中国宮廷内の祭祀にまつわる楽器として、弦楽器（古代日本では、人間が息を吹き込まねば演奏できない管楽器よりも高尚なものとされた。当時弦楽器はすべて「○○のこと」と呼び習わされる）の中でも重要視されていたらしい。
English: Koto also appears in the "Genji Monogatari" (The Tale of Genji), but it is obvious that 'Kin (琴) no Koto' became obsolete fairly early because only a small number of players of 'Kin (琴) no Koto' appear in the story, which is believed to have depicted the period ruled by the three emperors from Emperor Daigo to Emperor Murakami (the ninth and tenth centuries).
Japanese: また『源氏物語』にも登場するが、醍醐天皇～村上天皇の治世がモデルと推測される作中世界においても「琴のこと」の奏者は少数しか登場しないなど、早くに廃れていたことが解る。
English: Most of the players that appear in the "Genji Monogatari" are people deeply related to the Imperial Family or the Imperial household, such as the hero of this story, Prince Hikaru Genji, who became a subject of the state; his younger brothers, Hotaru Hyobukyo no Miya and Uji Hachi no Miya; his wife, Imperial Princess Onna San no Miya; and their children, Kaoru, Suetsumuhana (a daughter of Hitachi no miya) and Akashi no onkata (whose mother was a grandchild of Nakatsukasa no Miya).
Japanese: ちなみに源氏物語に登場する奏者は、主人公で臣籍降下した皇子光源氏やその弟の蛍兵部卿宮・宇治八の宮、また源氏の妻の内親王女三宮とその子薫、常陸宮の娘末摘花(源氏物語)、明石の御方（母が中務宮の孫）など、多くが皇族または皇室に深いかかわりを持つ人物である。
English: Thus the word 'koto' belonging to Wago (the ancient or primordial Japanese language) was originally derived from the 'Koto,' which had existed since the Yayoi period, becoming the prototype of '和琴' (Wagon).
Japanese: このように、元来、和語（大和言葉）の「こと」という言葉は、現在の和琴の元となった弥生時代以来の「こと」から発している。
English: Furthermore, since the Nara period, when various stringed instruments were introduced from China, the word 'koto' had become the general term for those stringed instruments.
Japanese: 奈良時代以降大陸から多数の弦楽器が渡来したとき、それら弦楽器全般を総称する言葉ともなった。
English: Attaching the Japanese syllabary 'koto' to the Chinese character '琴' generally caused confusion in how the word should be used.
Japanese: この「琴」という字を「こと」と訓じたために、言葉の使われ方に多少の混乱がある。
English: For instance, in ancient writing such as "Genji Monogatari," 'Koto' indicates all plucked string instruments such as 'So (箏) no Koto' and Biwa (a four-string Japanese lute) besides 'Kin (琴) no Koto,' which is explained in this paragraph.
Japanese: 例えば、『源氏物語』などの古文では、「琴」は、この項で説明している琴（きん）のほかに、箏、琵琶などすべての撥弦楽器を指している。
English: This tendency is also clear in the name attached to the new instruments that were introduced to Japan during the Meiji period, such as '洋琴' (piano), '風琴' (organ), '手風琴' (accordion), '自鳴琴' (music box) and '提琴' (violin).
Japanese: このことは、明治時代に日本に新しい楽器が入ってきた際に、洋琴（ピアノ）、風琴（オルガン）、手風琴（アコーディオン）、自鳴琴（オルゴール）、提琴（ヴァイオリン）などと呼ばれていたことからも伺い知ることができる。
English: Kudzukiri, a noodle for eating, is made with heated kudzu flour that has been dissolved in water and then set into a board shape by cooling, after which it is cut into long, thin forms udon (Japanese wheat noodles).
Japanese: 葛切り（くずきり）は、葛粉を水で溶かしてから加熱し、冷却して板状に固めたものをうどんのように細長く切った麺状の食べ物。
English: Kudzukiri is enjoyed in many ways such as Japanese-style sweets in which syrup is poured over the cooled noodles, and as an ingredient in pot dishes, in which dried type is used.
Japanese: 冷して蜜をかけて食べたり、乾燥したものを鍋料理の具として用いたりする。
English: Recently, foodstuff imitating Kudzukiri, which is made from cheaper materials like potato starch instead of kudzu flour, has become common as an ingredient in pot dishes.
Japanese: 鍋料理の具としては、昨今、葛を原料に用いず、代わりに廉価なジャガイモ澱粉などを原料にして葛切りを模した食材も一般的に使われるようになってきている。
English: The flour made from the root of the kudzu vine is called "Hon-kudzu-ko," which has a smooth and pleasant taste with some bitterness.
Japanese: クズの根から作られる粉は本葛粉と呼ばれ、なめらかで口当たりが良いが、本来多少の苦味を伴う。
English: Because Hon-kudzu-ko is expensive due to its small production, various goods that have come onto the market include starch extracted from wheat, potato, sweet potato and others, even if they are labeled 'Hon-kudzu-ko.'
Japanese: 本葛粉は生産量が少なく高価であるため、現在「本葛粉」として市販されている物でさえコムギやジャガイモ、サツマイモ（甘藷）やなどのデンプンを混入した物が多い。
English: However, Hon-kudzu-ko is relatively easy to obtain in western Japan, especially in the Kinki and Kyushu regions, in which there are many kudzu vine-producing areas.
Japanese: ただし、西日本、特に産地の多い近畿や九州では本葛粉が比較的手に入りやすい。
English: The ratio of Hon-kudzu-ko made in China to that coming onto the domestic market has risen recently due to the decreases domestic production of Hon-kudzu-ko, which has been caused by the aging of the experts who dig out the root of the kudzu vine, as well as by the decreasing amount of natural kudzu vine.
Japanese: 本葛粉の生産はクズの根を掘り出す人の高齢化と天然資源の減少によって、現在、国内で出回る本葛粉にしめる中国製の割合が高まっている。
English: The kudzu flour produced in domestic factories by using the root of kudzu vines imported from China is often labeled as "Hon-kudzu-ko made in Japan."
Japanese: 中国製については、中国から寒根葛（葛）の根を輸入し国内で製造した物を国産本葛と表示しているケースがある。
English: Furthermore, various manufacturers also apply a label "Hon-kudzu-ko made in Japan" to the mixture of domestic kudzu flour and Chinese-made kudzu flour.
Japanese: さらに国産本葛と中国産葛を混ぜ合わせて国産本葛としている事が多々見受けられる。
English: Recently, the toxicity of the pesticide residue remaining in the root of kudzu vine grown in China has become a problem.
Japanese: 中国産の寒根葛（葛）の根のポストハーベスト（残留農薬）の危険性が問題になっている。
English: *The kudzu vines grown in Japan, Taiwan and China each represent a separate species, botanically.
Japanese: ※　台湾産の葛根はタイワンクズ、中国産の葛根はシナノクズであり、日本産の葛根とは植物学的には同種類ではない
English: It is not a requirement to display the details of raw materials and producing areas on the package of kudzu flour, so the kudzu flour with a label of "Hon-kudzu-ko" isn't always made from the root of kudzu vine grown in Japan.
Japanese: 現在、本葛には、原料原産地名の表示義務がない為、本葛の表示があっても国産とは限らないのが現状である。
English: Accordingly, there is a high probability that the package of kudzu flour without the details of raw materials and producing areas contains kudzu flour that has originated in other countries.
Japanese: よって商品内容表示に原料原産地名の表示のない物については、外国産が混じっていると言える。
English: To cook korokke, cream sauce (sauce béchamel) or boiled and mashed potatoes are shaped into flat and oval patties, coated with flour, egg and panko (bread crumbs) and deep fried in hot lard or cooking oil.
Japanese: ホワイトソース（ベシャメルソース）や茹でたジャガイモを潰したものを俵型や小判型に丸め、小麦粉、鶏卵、パン粉を衣としてつけ、ラードや油で揚げたもの。
English: It is often the case that cooked ground meat, crab meat, seafood or chopped vegetables including chopped onions are combined and mixed in precooked white cream or mashed potatoes.
Japanese: 挽肉や蟹肉など魚介類やタマネギのみじん切り等野菜を加熱し混ぜる場合が多い。
English: Korokke is a Western style cuisine to be eaten with Worchestershire sauce etc. for seasoning, and it is also available for takeout at butchers, and it is a really inexpensive, popular dish.
Japanese: ウスターソース等をかけて食べる洋食料理であり、精肉店で持ち帰り用惣菜として販売されている極めて庶民的な惣菜でもある。
English: Korokke right out of the hot oil is particularly delicious, and before the 1960's children often ate freshly-fried korokke at shops for a snack.
Japanese: 揚げたてが格段に美味しく、1960年代以前は子供が揚げたてのコロッケを買ってその場でおやつに食べる風景も見られた。
English: The method of cooking korokke is very similar to pork cutlets and other cutlets and deep fried dishes, but the korokke body is precooked and it is not necessary to deep fry it twice.
Japanese: 豚カツなど他のカツレツ、フライ料理と同種の料理法だが、既に中身に火が通っているため二度揚げする必要はない。
English: If meat should be used, it can be named meat korokke, and if potatoes should be used, it can be named potato korokke, but both are almost the same.
Japanese: 肉をアピールするときはミートコロッケ、じゃがいもをアピールするときはポテトコロッケと呼ぶこともあるがほぼ同一のものである。
English: Also, there are vegetable korokke combined with green peas or carrots, as well as sweeter pumpkin korokke that uses pumpkin as a substitute for potatoes.
Japanese: その他の物としては、グリーンピースやニンジンなどを混ぜた野菜コロッケ、ジャガイモでなくカボチャを用いて甘味を持たせたカボチャコロッケもある。
English: When white sauce is used, it is called cream korokke, and these include 'crab cream korokke,' 'shrimp cream korokke' and 'corn cream korokke.'
Japanese: ホワイトソースを使ったものはクリームコロッケと呼ばれ、「カニクリームコロッケ」、「えびクリームコロッケ」、「コーンクリームコロッケ」など具材の名が冠されることもある。
English: Sometimes the mashed potatoes are flavored, such as with curry korokke and nikujaga (a simmered dish of potatoes and beef which is flavored with soy sauce and mirin (cooking sweet sake)) korokke.
Japanese: また潰したジャガイモに味をつけることもあり、カレー味のカレーコロッケ、醤油と味醂の下味をつけた肉じゃがコロッケなどが見受けられる。
English: Korokke are often served on a plate garnished with shredded cabbage, in the same way as pork cutlets.
Japanese: 豚カツ同様、盛り付けの際に千切りキャベツを付け合わせとして盛ることも多い。
English: For example, korokke in sandwiches are called korokke pan (bread), soba and udon noodles with korokke on top are called korokke soba noodles and korokke udon noodles, and curry and rice with korokke on top is called korokke curry.
Japanese: たとえば、コッペパンなどに挟んだサンドイッチはコロッケパン、蕎麦やうどんにコロッケをのせたものはコロッケ蕎麦・コロッケうどん、カレーライスにのせたものはコロッケカレーと呼ばれる。
English: Korokke made from rice and found in Italian restaurants in Japan originated with a dish called arancini which is very popular in Sicily.
Japanese: 日本のイタリア料理店でライスコロッケと呼ばれる米のコロッケは、シチリア名物のアランチーニという料理である。
English: It is thought that 'korokke' originated from croquettes which are used as a side dish in French cuisine.
Japanese: 「コロッケ」の起源の有力説として、フランス料理の付け合せであった（クロケット）起源説がある。
English: Croquette in France are similar to cream korokke filled with ground fish or chicken.
Japanese: フランスのクロケットはミンチにした魚肉やとり肉などを混ぜたクリームコロッケに近い物が主流である。
English: There is also a recipe for cooking croquette in a way that mashed potatoes are coated with bread crumbs and deep fried.
Japanese: ただしジャガイモをつぶした物にパン粉をまぶして揚げて作ったクロケットのレシピも見いだされる。
English: There is a dish called croquette in the Netherlands also, one of which is a white sauce-based type and another which is a potato-based type, and it has been speculated that potato korokke might have originated in that potato-based type; however, it was the year 1909 when croquette was introduced from France to the Netherlands, and it is not likely that potato korokke was brought from the Netherlands to Japan, judging from the period that korokke first appeared and was gaining popularity in Japan.
Japanese: またオランダにも（クロケット）と呼ばれる料理があり、こちらはホワイトソースでできたもののほか、ジャガイモで作られたものもあり、ジャガイモコロッケの起源ではないかとの憶測があるが、フランスからオランダにクロケットが伝播したのが1909年とされ、日本のコロッケの普及時期に比するとオランダ伝来と考えるだけの信憑性は薄い。
English: The best seller of those days, 'Shoku doraku' (gourmandize) which was authored by the novelist, Gensai MURAI, carries a korokke recipe on page 153 of the Autumn issue of the magazine.
Japanese: 小説家、村井弦斎がに発表した当時の大ベストセラー「食道楽」秋の巻153ページにコロッケのレシピが掲載されている。
English: Korokke Song written by the lyricist Taro Kaja MASUDA, was a big hit and korokke gained popularity in the Taisho Period as one of the three top European dishes along with curry and rice, and pork cutlets.
Japanese: には益田太郎冠者の作詞した『コロッケの唄』が大流行し、大正時代にはカレーライス、豚カツと並び三大洋食として既に人気があったとされる。
English: Yayoi Foods Co., Ltd.'s korokke campaign song, 'Korokke Song' (Lyric is composed by Tooru RESORA, song is written by Takashi AOKI, sung by Yayoi-chan) was released as a single on CD.
Japanese: 、ヤヨイ食品の企画によりコロッケのキャンペーンソング「コロッケのうた」（作詞：礼空トオル、作曲：青木隆、歌：やよいちゃん）がシングルコンパクトディスクで発売された。
English: Pre-fried frozen korokke are available, so serving korokke with meals has become quick and easy.
Japanese: 揚げる寸前のコロッケを冷凍し、揚げるだけの状態にして売られており、簡単に作る事が出来る。
English: When deep frying frozen korokke, the korokke may burst due to differing temperatures of the outside coating and the potatoes inside, or they may break up if accidentally touched with chopsticks while they are thawing.
Japanese: 凍ったまま揚げてしまうと外側の衣部分と内側のジャガイモ部分との温度差により破裂したり、解けかかったコロッケをうっかり箸でさわってしまい、中身が出てきてしまう失敗をする可能性がある。
English: To prevent such problems from occurring, it is important to put an appropriate number of frozen korokke into the hot oil because too many korokke may reduce the temperature of the oil.
Japanese: これを避けるには、大量のコロッケを入れると油の温度が下がるため適量を入れるようにする事。
English: If deep frying a frozen korokke that has been thawed using a microwave oven, only the outside coating needs to be browned.
Japanese: または凍ったコロッケを電子レンジで解凍加熱して、揚げるときは衣の色をつけるだけにするとよい。
English: In recent years, people are cautious about the health effects of excessive consumption of cooking oil, and there is a way available to spray cooking oil over frozen korokke using a cooking spray and cook the sprayed frozen korokke in a toaster or electric oven.
Japanese: 近年は健康やダイエットの面から油の使いすぎを考慮し、オイルスプレーで油をかけオーブントースターやオーブンで焼き上げる方法もとられる。
English: In addition, there is a new type of frozen korokke which can be made crisp just by heating it up in a microwave.
Japanese: また、電子レンジで温めるだけで、カリッと揚げた食感を再現できる冷凍コロッケも開発されている。
English: The way to cook imagawa-yaki is to pour batter made of flour, eggs, sugar and water in round molds made of iron or copper, drop sweet bean paste (red bean paste is very popular, but white bean paste and custard cream are available) into each batter-filled mold and cover this with batter or cover each filled mold with another pastry of the same shape baked in another mold.
Japanese: 小麦粉・鶏卵・砂糖を水で溶いて作った生地を円形のくぼみのある鉄または銅製の焼き型に流し込んで餡（小豆あんが多いが、白餡やカスタードクリームなどのものもある）をのせ、その上にさらに生地を流し入れるか、別の型で焼いておいた同型の生地をのせて
English: These kind of cakes began to be sold near the Kanda (Chiyoda Ward) of Edo, 'Imagawa-bashi Bridge' during 1772 and 1780 in the mid-Edo period, and the name of imagawa-yaki originates from this time.
Japanese: 「今川焼き」の名称は、江戸時代中期の安永年間に、江戸・神田(千代田区)「今川橋」近くの店からこの種の焼き菓子が売り出されたことによる。
English: Since these cakes became very popular, the product name, imagawa-yaki was adopted around the country (it is not related to the Imagawa clan, a sengoku daimyo (Japanese territorial lord in the Sengoku period).
Japanese: この商品が評判になったため、今川焼きという商品名が一般名詞化し、各地に広がった（戦国大名の今川氏とは無関係である）。
English: Sometimes a certain name is only used in a certain area, or it may be called a different name by different people.
Japanese: 地域によって特定の名称以外は使用されていなかったり、人によって違う場合もある。
English: Cake names which are derived from the shape and cooking method include Obanyaki (Kobanyaki), Nijuyaki, Kaitenyaki (Kaiten-manju), Kintsuba, Oyaki (different from Oyaki in Nagano Prefecture), and cakes which were named after shops or manufacturers include Amataro-yaki, Nanakoshi-yaki, Gishi-yaki, Taiko-yaki (Drum cake), Taiko-yaki (Taiko (father of the Imperial adviser) cake), Fufu-manju (Fuman), Taiko-manju, Horaku-manju, and Ajiman.
Japanese: 大判焼き（小判焼き）・二重焼き・回転焼き（回転饅頭）・きんつば・おやき（長野県のおやきとは異なる）など、形状や製法に基づく名だけではなく、甘太郎焼・七越焼き・義士焼き・太鼓焼き・太閤焼き・夫婦まんじゅう（フーマン）・太鼓饅頭・蜂楽饅頭・あじまんと店名などでも呼ばれている。
English: In addition to cake named after shops or manufacturers, there are also cases in which names are related to events or festivals held at places where imagawa-yaki are sold; for example 'GI-yaki' which is sold in racetracks of the Japan Association for International Horse Racing.
Japanese: また、店名だけではなく日本中央競馬会の競馬場内で販売する「GI焼き」など、発売場所のイベントや祭りに関する名称を付けている場合もある。
English: If the filling is hard and stiff like bean paste, the filling can be filled evenly if it is twisted as is put into the cake mold.
Japanese: 具が餡のように固い場合はひねるように入れるのが低く平らに焼くコツである。
English: There are several types of cakes which are made by pouring batter in molds and baking it, and a typical one is 'tai-yaki,' which is shaped like a sea bream ('tai').
Japanese: 今川焼き同様の生地を型に入れて焼いたものはいくつかあり、代表的なものに鯛の形を模した「たい焼き」がある。
English: Osaka-yaki, which is cooked by baking okonomiyaki-type batter in imagawa-yaki molds and topping with an egg is sold in shops, stands, and stalls at fairs and festivals in the Tohoku and Kanto regions.
Japanese: 今川焼きの型にお好み焼きの具を入れ、卵を落として焼いた「大阪焼き」が東北地方、関東地方の縁日の屋台や店舗で販売されている。
English: In Taiwan, imagawa-yaki is called 'red bean waffle' or 'charyunbyon' and is a traditional sweet (a Chinese character '餅' represents baked pastry).
Japanese: 台湾では「紅豆餅」や「車輪餅」と呼ば伝統的なお菓子のひとつとなっている（中国語では漢字の「餅」は、焼き菓子を指す）。
English: The popular fillings include azuki bean paste, custard cream, taro potatoes, sesame paste and peanuts, while sweet potatoes, buttered corn, fried cabbage, chopped dried daikon (radish), tuna, sansai (Taiwanese leaf mustard), curry paste, and strawberry flavored condensed milk are also available.
Japanese: 具はつぶあん、カスタードクリーム、タロイモ、ゴマあんとピーナツなどが多く、サツマイモ、バターコーン、キャベツ炒め、切干大根、チューナ、酸菜（台湾の高菜）、カレー、イチゴ練乳などを入れた物もある。
English: Taiyaki is a Japanese sweet made by baking batter in sea bream shaped molds, and it is mainly manufactured, sold and eaten in Japan.
Japanese: たい焼き（鯛焼き、たいやき、タイヤキ）は、小麦粉などを鯛の型に入れて焼いた日本の菓子で、主に日本で製造・販売・消費される。
English: To make taiyaki, first the batter made of flour, sugar, and soda is poured into sea bream shaped molds and then azuki bean paste added before the two sides of the mold are joined together.
Japanese: 小麦粉、砂糖、重曹などからつくった生地を魚の鯛をかたどった焼き型に流し入れて焼き、片側に餡（小豆のアンコ）をのせて両側を合わせて焼く。
English: Various animal shaped imagawa-yaki cakes were created and sea bream shaped cakes became particularly popular because sea bream were considered lucky fish and was too expensive for ordinary people.
Japanese: 今川焼きを元に、種々の動物などを模した形に焼いた菓子が生まれ、その中で縁起が良く庶民がなかなか食べられない鯛の形をしたものが特に優勢になり現在に至ったとされている。
English: There are two types of taiyaki pans; single molds (called natural or single molds) and multiple molds (called artificial molds) in a pan.
Japanese: たい焼きの焼型には、1匹ずつ焼き上げる型（「天然物」、「一本焼き」と呼ばれる）と複数匹を一度に焼き上げる型（「養殖物」）の2種類がある。
English: Since the using single molds is time consuming, fewer people use these although some professionals prefer them.
Japanese: 手間がかかる前者の焼型の使用は減少を続けているが、こだわりを持つたい焼き職人もいる。
English: Cakes cooked in natural and artificial molds taste different because the method of baking is different and also the temperature used to bake them is different.
Japanese: 天然物と養殖物は、焼き方が違い、また火の通り方が異なることから味も違う。
English: There was once controversy among literary personalities over whether the bean paste should be filled all the way to the tail, or even whether bean paste should be used at all.
Japanese: しっぽ（鯛の尾部）まで餡が入っているかどうか、また入っているべきか否かについて、かつて文学者を巻き込んだ「たい焼き論争」とでもいうべき論争があった。
English: The novelist Tsuruo ANDO, commented in the Yomiuri Newspaper that 'taiyaki tastes much better if the tail is filled with bean paste' and this attracted numerous responses.
Japanese: これは、小説家の安藤鶴夫が「たい焼きはしっぽまで餡が入っているのがおいしい」という趣旨の話を読売新聞に書いたところ、様々な賛否があったもので、
English: As the tail was just a part people held with their fingers when eating and was thrown away at the end, formerly the tail did not contain filling.'
Japanese: 「もともとしっぽは、指でつまんで食べるための持ち手であり、最後に捨ててしまうものだったので、餡は無いのが正式である」
English: The tail should be filled with bean paste because I feel as if I am missing out if there is none in the tail.'
Japanese: 「しっぽの先まで餡が入っていないと、損をしたような気がするので、入れるべきだ」
English: If the tail is filled with bean paste it seems like good value.'
Japanese: 「しっぽまで餡が入っていることで、値打ち感のアップなどの差別化が図れる」
English: Furthermore, arguments developed about which was the orthodox way to start eating taiyaki, from the head or the tail.
Japanese: また、上記に関連して、頭から食べるのが正統かしっぽから食べるのが正統かという議論も繰り広げられた。
English: Also, 'a book of fish prints' was published that introduces fish prints of taiyaki baked using a single mold pan (as a reference book).
Japanese: 一匹ずつ焼かれた鯛焼きの「魚拓本」が装丁本で出版もされている（参考文献）。
English: Naniwaya Sohonten' in Azabu Juban (established in 1909), 'Yanagiya' in Ningyomachi (established in 1916), and 'Wakaba' in Yotsuya (established in 1953) are called 'the big three of Taiyaki' in Tokyo.
Japanese: 麻布十番の「浪花家総本店」（1909年創業）、人形町の「柳屋」（1916年創業）、四谷の「わかば」（1953年創業）は、「東京のたいやき御三家」と呼ばれている。
English: The shop 'Naniwaya Sohonten' is thought to be a model for the song "Oyoge! Taiyaki-kun."
Japanese: このうち、「浪花家総本店」は『およげ!たいやきくん』のモデルといわれている。
English: The sea bream of 'Saga no Taiyaki' which are made and sold by 'Nagatome Confectionery' in Saka, Tsushima City, Nagasaki Prefecture have a curved tail and their whole shape is round just like Imagawa-yaki.
Japanese: 長崎県対馬市佐賀（さか）の「永留菓子店」が製造・販売している「佐賀のたい焼き」の鯛は尾を曲げて全体が今川焼きのように丸い。
English: Aqua-Marine Fukushima,' an aquarium in Fukushima Prefecture that is famous for the studies of coelacanth, sells coelacanth-shaped taiyaki.
Japanese: シーラカンス研究で有名な福島県の水族館「アクアマリンふくしま」ではシーラカンス型のたい焼きを販売している。
English: This produce was introduced to introduced at Kannon Station on the Choshi Dentetsu Railway to increase revenues at the time the Oyoge! Taiyaki-kun song was very popular.
Japanese: 観音駅銚子電鉄がおよげ!たいやきくんブームの時、鉄道事業の補填に始めた食品事業。
English: Most people think of taiyaki as a hot food, but 'Otsukaya' in Akita City sells 'cold taiyaki' which is made by cooling down hot taiyaki and then filling it.
Japanese: たい焼き＝温かい食べ物という印象が強いが、秋田市の「大塚や」では焼いた後冷やしてから中身を詰める「冷やしたい焼き」なる商品を販売している。
English: The surface color of regular taiyaki is due to the effect of sugar contained in the batter (the Maillard reaction), although white taiyaki which are whitened using starch (tapioca etc.) are also available.
Japanese: 普通のたい焼きの表面の色は表面の糖分による（メイラード反応）によるもので、澱粉（タピオカなど）に置換え、表面の色を白くしたもの（白いタイヤキ）も売られている。
English: Tsuina is an annual event held on New Year's Eve (December 30 according to the old calendar) in the Imperial Court, and this ceremony of onibarai (to expel ogres) has been held since the early Heian period.
Japanese: 追儺（ついな）とは、大晦日(12月30日(旧暦)）の宮中の年中行事であり、平安時代の初期頃から行われている鬼払いの儀式。
English: The event is also called "Oniyarai" (the event to chase off the demons and is also written to read 鬼遣らい by using Chinese characters and 鬼儺 by using different Chinese characters.) and "Nayarai."
Japanese: 「鬼やらい」（鬼遣らい、鬼儺などとも表記）、「儺（な）やらい」とも呼ばれる。
English: Tsuina used to be an event in China, the concept of the event was imported to Japan, and the event finally became an annual event in the Imperial Court.
Japanese: 追儺とはもとは中国の行事であり、この行事が日本に輸入され、ついに宮廷の年中行事となった。
English: In those days, a total of 20 government officials, including those called Hososhi, who were responsible for expelling ogres and others called Shinshi, who supported the Hososhi, participated in the event, and they called out while walking around within the Imperial Palace and government offices.
Japanese: 方相氏（ほうそうし）と呼ばれる鬼を払う役目を負った役人（大舎人（おおとねり））と、方相氏の脇に仕える侲子（しんし）と呼ばれる役人（特に役職は決まっていない）が二十人で、大内裏の中を掛け声をかけつつ回った。
English: Hososhi wore outer robes and a mask with four golden eyes and held long-handled Chinese spears in their right hand and a large shield in their left hand.
Japanese: 方相氏は袍（ほう）を着、金色の目4つもった面をつけて、右手に矛、左手に大きな楯をもった。
English: When Hososhi went around the Imperial Palace and government offices, court nobles holding bows and an arrows drew their weapons at Hososhi from the stairs in the Seiryoden (Literally Limpid Cool Hall, an imperial summer palace), and tenjobito (high-ranking courtiers allowed into the Imperial Palace) performed exorcism by rolling the handles of den-den drums.
Japanese: 方相氏が大内裏を回るとき、公卿は清涼殿の階(きざはし)から弓矢をもって方相氏に対して弓(武器)をひき、殿上人（でんじょうびと）らは振り鼓(でんでん太鼓)をふって厄を払った。
English: However, the tables were turned as Hososhi, who had been responsible for expelling ogres, began to be expelled as ogres in the middle of the ninth century.
Japanese: ところが九世紀中頃に入ると、鬼を追う側であった方相氏が逆に鬼として追われるようになる。
English: Kazuo MIYAKE, an ancient historian explains that this change may have occurred because popularity of Shokue shinko (uncleanliness religion) in the early Heian period developed the sense of avoidance against Hososhi, who had been deeply related with funeral rites, and altered the position of Hososhi to be expelled as impurities.
Japanese: 古代史家の三宅和朗はこの変化について、平安初期における触穢信仰の高まりが、葬送儀礼にも深く関わっていた方相氏に対する忌避感を強め、穢れとして追われる側に変化させたのではないかとしている。
English: People who missed out on an appointment at ceremony for appointing local officials in Spring or at the ceremony for appointing Kyoto officials in Fall were given an appointment in the Tsuina ceremony.
Japanese: 追儺の儀式の時に行われる除目で、春の県召（あがためし）の除目や、秋の司召（つかさめし）の除目の際にもれた人を任官した。
English: In a broad sense, tarako includes roes of Pacific cod and fresh raw cod roes while in a narrow sense, it means exclusively salted "mako" (ovary of Walleye pollack).
Japanese: 広義にはマダラ（真鱈）等の物や生の物も含むが、狭義においては特に真子（スケトウダラ（助党鱈・介党鱈）の卵巣）を塩漬けにしたものを限定して指す。
English: In case of making distinctions of species in fresh fish markets, roes of Walleye pollack are called sukeso-no-ko (or sukeso-ko) and roes of Pacific cod are called madara-no-ko.
Japanese: 鮮魚市場で特に区別するときには、スケトウダラの子をすけそうの子（助そ子）、マダラの子をマダラの子と呼ぶ。
English: Since the voluntary suspension of fishing activities in the Bering Sea started in 1993, Japan has been importing frozen raw materials for tarako from the United States and Russia.
Japanese: 1993年のベーリング海の自主的操業中止以降はアメリカ合衆国・ロシアより冷凍原料を買い入れる。