nntsuzu/KFTT huggingface dataset:
English: The signature patterns are 'sharks' for the Tokugawa clan of the Kishu Domain, 'gyogi,' 'Kakutoshi,' (the above three patterns are called 'sanyaku' - the notable three), 'pine needles' for the Tokugawa clan, 'omeshiju' for Tokugawa clan, 'mansuji,' 'kikubishi' for the Maeda clan of the Kaga Domain, 'daisho arare' for the Shimazu clan of the Satsuma Domain, and 'gomagara' for the Nabeshima clan of Saga Domain.
Japanese: 代表的な模様として「鮫」（紀州藩徳川氏）、「行儀」「角通し」（以上をまとめて「三役」という）、「松葉」（徳川氏）「御召し十」（徳川氏）「万筋」、「菊菱」（加賀藩前田氏）、「大小あられ」（薩摩藩島津氏）「胡麻柄」（佐賀藩鍋島氏）がある。
English: However, since the paper patterns could not be made in Edo, all of them were ordered from Ise (Ise dyed pattern paper).
Japanese: しかし、この型紙は江戸で作ることが出来ず、もっぱら伊勢に注文していた（伊勢型紙）。
English: At present, shortage of successors to paper pattern artisans became a larger issue of Edo-komon, rather than dye artisan.
Japanese: 現在は染め職人より型紙職人の後継者不足が江戸小紋の問題となっている。
English: It depends on design, but Edo-komon exhibits a high formality because it used to be worn by a feudal lord as described above.
Japanese: 柄行きにもよるが、上記のように大名が着用していたという経緯から江戸小紋は格式が高い。
English: It is useful kimono such that may be used as a semi-formal dress since it is treated like iromuji (solid colored kimono) when the family crest is added on the back.
Japanese: 背中に家紋を入れることで色無地と同格になり、準礼装となる便利な着物である。
English: Edo-komon' was named in order to differentiate from 'Kyo-Komon' when Kosuke KOMIYA of Tokyo was designated as the holder of Important Intangible Cultural Property (Living National Treasure) in 1955.
Japanese: 「江戸小紋」の名称は昭和30年（1955年）に東京都の小宮康助が重要無形文化財保持者（人間国宝）に認定された際に「京小紋」と区別するために名づけられた。
English: Although various types of kimono had been manufactured using a stencil dyeing technique in Kyoto for a long time, it was after the Meiji period that komon production, fully employing stencil dyeing, flourished.
Japanese: 古くから型染め技法を使って着物を制作していた京都だが、型染めを駆使した小紋生産が隆盛したのは明治時代以降である。
English: Fusing of the bright designs of Kyoto yuzen and stencil dyeing is generally called 'Kyo-Komon.'
Japanese: 京友禅の派手な柄いきと型染めを融合させたものを一般的に「京小紋」という。
English: Therefore, its single pattern is larger and its appearance is gorgeous than Edo-komon, and it has more concreteness to the design than an abstract design.
Japanese: 当然ながら一つ一つの柄も江戸小紋より大きく、抽象柄より具象柄が多く、見た目が華やかである。
English: Being influenced by 'Kyo-Komon,' mentioned above, 'Kaga-komon' started to be manufactured in Ishikawa Prefecture by using the technique of Kaga Yuzen for coloring.
Japanese: 上記「京小紋」の影響を受けて石川県で作られ始めたのが「加賀小紋」であり、色使いに加賀友禅の技法が取り入れられている。
English: On the other hand, there is also 'Kaga komon' that was influenced by 'Edo-komon' in Ishikawa Prefecture.
Japanese: 一方で「江戸小紋」の影響を受けて作られた「加賀小紋」も石川県には存在する。
English: As the name suggests, tsutsusode (sleeve like tube) is a sleeve in the shape of tube, however all the European clothes have sleeve in the shape of narrow tube, so tsutsusode usually refers to such sleeves of Japenese kimono.
Japanese: 筒袖（つつそで）は、字が示す通り筒状の衣服の袖の形態の一つであるが、洋服は全て袂のない細い筒袖であるため、通常和服の袖の形態をさす。
English: In old Japan, kimono with tsutsusode were designed to be worn by outdoor workers, and its main characteristics are that it doesn't have a tamoto (sleeve pouch) or amiyatsukuchi (opening in the sides of the kimono), and its sleeves are stitched to the front and the back without leaving an opening.
Japanese: 主に日本では屋外などの仕事の労働着として存在し、特徴は、袂（たもと）が無いこと、身八つ口が無く袖全体が身頃に直接縫いつけられていることである。
English: According to an ancient record, in some fishing villages of Tohoku region, tsutsusode were mainly worn by fishermen, and it was called 'tsutusppo' or 'tsuppo'.
Japanese: 「筒袖」の着物の記録は東北地方の漁村で漁師(網衆)が主に着用した「筒っぽう」、「つっぽ」と呼ばれた着物がある。
English: From the shape of haniwa (ancient clay figure), the wall painting of Takamatsuzuka-kofun Tomb and the treasure of Shosoin, ancient Japanese people is considered to have worn kimonos with narrow tsutsusode until the early Heian period.
Japanese: また、平安時代前期までは、着物の袖は全て細い筒袖であったことが埴輪や高松塚古墳壁画、正倉院宝物から判明している。
English: However, as the miyatsuguchi (opening under the sleeve) of the sacred costumes at Tsuruoka-hachimangu Shrine, which is one of Japan's heritage sites from the Kamakura period, have been sewn together, some historians believe that kimono worn in the Heian period (which was prior to the Kamakura period) also had large tsutsusode.
Japanese: しかし、後世鎌倉時代の遺品である鶴岡八幡宮の神宝装束は身八つ口を縫い付けていることから、「平安時代の装束も巨大な筒袖だったのではないか」と言う説がある。
English: In kimono industry, tsutsusode of ofurisode (gorgeous formal kimono for single women) are especially called 'daimyosode' and regarded as a traditional, elegant shape; such kimono is often used as a formal dress for newborn baby at omiyamairi (visit shrine about thirty days after baby was born).
Japanese: 和裁の業界では大振袖の「袂」を筒状に仕上げた和服の仕立てを「大名袖」といい、伝統的で雅びな仕立て方として、現在でも新生児の神社へのお宮参りの晴着に多く用いられる。
English: That custom is considered to be a vestige of ancient costume at shrine.
Japanese: これは、時代が後になっても神殿での装束の形態をその一部に残したものではないかと推測される。
English: Since the later Heian period, the common people had worn kosode (kimono with narrow sleeves) for going out; as the kosodes drawn emakimono (scroll with pictures) don't have tamoto (drooping part of sleeve of kimono) like normal kimono, it is considered that kosode's sleeve of those period wasn't tsutsusode.
Japanese: 平安時代後期からは、小袖が庶民の表着として登場するが、絵巻物に見られるそれは筒袖ではなく袂が存在していた。
English: At present, the sleeve of formal kimono for omiyamairi, juban (underwear for kimono), happi (a workman's lively coat) and so on are categorized into Japanese-style costume with tsutsusode.
Japanese: 現在見られる筒袖の和服としては神社へのお宮参りの晴着、襦袢や法被（はっぴ）等がある。
English: Minced meat of whitefish or shrimp, with egg added to it, is mashed and mixed well, seasoned with mirin (sweet cooking rice wine) and sugar, and baked.
Japanese: 白身魚やエビのすり身に卵を加えてよくすり混ぜ、みりんや砂糖で調味してから焼き上げる。
English: When you prepare it at home, instead of using minced fish, boiled fish-paste products called "hanpen", which is easier to acquire and made from the same raw material, can be used, but anyhow datemaki is essential to "osechi" Japanese special dishes prepared for the New Year.
Japanese: 家庭で作る場合はすり身の代わりに、入手が容易く同じ原材料を用いた魚肉練り製品の半片を代用とすることがあり、日本の正月の御節料理には欠かせない一品である。
English: Datemaki is in many aspects similar to Castella in cooking method, and resembles Atsuyakitamago (a thick omelet) in that they are both made from minced fish.
Japanese: 製法はカステラに似ている部分も多く、また、すり身を用いるなど厚焼き玉子とも酷似している。
English: It is believed that cooking techniques for European sweets were applied, from the fact that an oven is inevitable for making datemaki which tastes like sponge cake.
Japanese: スポンジケーキ状に焼くにはオーブン（天火）の存在が不可欠である事から、南蛮菓子の技法が応用されたと考えられる。
English: There are various theories as to the origin of the name "datemaki":It is called datemaki - because Masamune DATE liked it; - based on the word "datemono"which means classy, sophisticated costumes, because it is more gorgeous both in taste and in appearance than a normal omelet; or - because it looks like datemaki, a kind of slim sash used for females' wafuku (Japanese traditional clothes).
Japanese: 伊達巻という名前の由来については、伊達政宗の好物だったことから伊達巻と呼ばれるようになったという説普通の卵焼きよりも味も見栄えも豪華なために、洒落て凝っている装いを意味する「伊達もの」から伊達巻と呼ぶようになったという説女性用の和服に使われる伊達巻きに似ていることからこう呼ぶようになったという説など諸説ある。
English: People living in Kyoto called sake (rice wine) brewed outside of the Kyoto area and brought to Kyoto as yosozake over the Muromachi period and the Edo period.
Japanese: 他所酒（よそざけ）とは、室町時代から江戸時代にかけて、京都以外の土地から京都に入ってくる日本酒のことを、京都に住む人々が呼んだ名称。
English: In the Muromachi period, sake breweries in Kyoto reached new heights of prosperity and the number of sake breweries in and around the capital Kyoto was over 342 in 1425.
Japanese: 室町時代、京都の造り酒屋は隆盛を極め、応永32年（1425年）には洛中洛外の酒屋の数は342軒を数えた。
English: However, sake breweries with high skills gradually appeared everywhere outside of the Kyoto area, and the products from such breweries entered the Kyoto market at the lower prices than the sake brewed in Kyoto.
Japanese: しかしながら、次第に京都以外の土地でも高い技術を持った造り酒屋があちこちで生まれ、その製品が京都の酒よりも安い値段で京都市場に流入した。
English: For those sake, sake breweries in Kyoto were strongly concerned that their sake might not be sold well.
Japanese: これに対して京都の酒屋は自分たちの造った酒が売れなくなると危機感を強めた。
English: Accordingly, sake breweries in Kyoto called sake from outside of the Kyoto area as yosozake and watched out for them, and they often asked the Imperial Court and the bakufu (Japanese feudal government headed by a shogun) for the suspension of sales.
Japanese: したがって、外から入ってくる酒を他所酒と呼んで警戒し、その販売差し止めをつどつど朝廷や幕府に要求した。
English: The Imperial Court and the bakufu complied with their requests reluctantly and issued the law prohibiting the buying and selling of yosozake in Kyoto.
Japanese: 朝廷や幕府もしかたなくそれに応じ、京における他所酒の売買を禁止する法令を発した。
English: For example, according to "The Collection of Ordinance in Kyoto" in the Edo period, the gist of furegaki (bakufu orders) issued by Kyoto City Magistrates (Kyoto machi bugyo) in April, 1698 are as follows.
Japanese: たとえば、江戸時代の『京都町触集成』（きょうとまちぶれしゅうせい）によると、京都町奉行所は元禄11年（1698年）4月に以下のような主旨の触書を出している。
English: Sake breweries appealed that they ran into difficulties by yosozake coming in and around the capital Kyoto.
Japanese: 「洛中洛外に他所酒が多く入り込み、酒屋たちが難儀をしているとの訴えがあった。
English: The person who bought yosozake should bring it to the Magisrate's Office immediately even if you drink it by yourself.
Japanese: 他所酒を買った者は、たとえ自分が飲む酒であってもただちに奉行所にもってこい。
English: However, it was very rare that people accepted this prohibition and submitted their own secret yosozake obediently.
Japanese: しかしこのような禁制を受けて、すなおに自分の隠し持っていた他所酒を提出した者は少なかった。
English: Furthermore, the more this kind of prohibition was issued, the more popularity and demand for yosozake rised among the common people and cultural figures.
Japanese: またこのような禁制が発せられればされるほど、酒を飲む庶民や文化人の間では他所酒への人気と需要は高くなった。
English: For example, there is a famous story about Sanyo RAI (1780-1832) who lived in Kyoto.
Japanese: たとえば京都に住んだ頼山陽（らいさんよう）（1780-1832）話は有名である。
English: He said, 'I will be an officer for every office where I can eat fish of Lake Biwa with Itami sake.'
Japanese: 頼山陽（らいさんよう）（1780-1832）が「伊丹酒の酒で琵琶湖の魚が食べられる土地ならどこでも仕官する」と言った。
English: The most widely available sake in quantities was "Otsu sake" entering from Omi Province, a neighbor on the east.
Japanese: 量的にいちばん多かったのは東隣の近江国から入ってくる『大津酒』であったという。
English: In the earliest years, sake from Itami City, Nada gogo (five districts in Nada), and Nishinomiya City, which would be a main kudari-zake (sake shipped from Kyoto and Osaka to Edo) in the Edo period, was also called yosozake.
Japanese: 当初は、江戸時代には下り酒の主流となる伊丹市・灘五郷・西宮市の酒でも他所酒とよばれた。
English: In the Azuchi-Momoyama period, commercial distribution was internationalized by the trade with Spain and Portugal, and sake of southern barbarians, Awamori from Ryukyu, a rare sake and herb liquor from China and Korea, arak (anise-flavored liqueur) and wine from Arabia and the Mediterranean regions also entered Kyoto as yosozake.
Japanese: 安土桃山時代、南蛮貿易によって商品流通が国際化すると、他所酒のなかには南蛮酒として琉球の泡盛、中国・朝鮮の珍酒や薬草酒、アラビアや地中海方面からのアラックやワインなども入ってきた。
English: Over time, yosozake become famous, such as Itami sake, which was designated as gozenshu (high quality sake) for Seii Taishogun (literally, "great general who subdues the barbarians"), and it raised the prices of yosozake.
Japanese: やがて、征夷大将軍の御膳酒と指定された伊丹酒のように、他所酒の名声が高くなり価格がつりあがった。
English: In the late Edo period, a reversal phenomenon, which was intentionally branded a barrel of Kyoto sake as Itami sake and sold as yosozake in Kyoto at the higher prices disguisedly, occurred.
Japanese: 逆に京都酒の樽にわざわざ伊丹酒の銘を焼印し、あたかも他所酒であるかのように偽装表示して京都で高く売るといった逆転現象も江戸時代後期には起こった。
English: This is originally the kimono for spring, autumn, or winter, but in the case of the costumes for rent for a wedding, the uchikake for summer made of sha (silk gauze) are seen on rare occasions.
Japanese: 本来は春、秋、冬の衣料だが、結婚式の貸衣装では紗などから作られた夏物の打掛もまれにみられる。
English: The uchikake is tailored one size longer in height than the kimono worn inside it, and it has a thick part called "fuki" along the hem which is heavily padded with wadding.
Japanese: 内側に着用する着物より一回り長めの丈に仕立てられ、すそには「ふき」といわれる綿をいれて厚みを出した部分がある。
English: "Fuki" is found in a kimono in which one does not make ohashori (tucking up a kimono and holding the tuck in place with a cord) and trails the hem on the floor like the uchikake, and one of its purposes is to prevent the hem of the clothing from clinging to the feet by making a thick part around the hem.
Japanese: 「ふき」は打掛のようにおはしょりを作らず床に裾を引く着物に見られるもので、裾周りに厚みの有る部分を作ることで足に衣装がまとわりつくのを防止する目的がある。
English: Besides, making "fuki" extremely thick will bring about an effect that it makes the wearer look taller than she really is by applying the enhanced perspective method.
Japanese: また「ふき」を特に厚く仕立てることで、強化遠近法の応用で実際よりも身長を高く見せる効果もある。
English: It is decorated as if pictures were painted on the entire clothing, ornamented with not only embroidery and shibori (tie-dyeing) but also surihaku (impressing of gold or silver foil on fabric) or nuihaku (embroidery and impressing of gold or silver foil on fabric).
Japanese: 刺繍や絞りのほか摺箔、縫箔などをあしらって、衣装全体に絵画を描くように模様をあしらう。
English: People began to wear the uchikake in the Muromachi period when the women of the rich buke (samurai family) put on the uchikake over the home garment called kosode (a kimono with short sleeves worn as under clothing by the upper classes).
Japanese: 打掛が着られるようになったのは、裕福な武家の女性が内着である小袖の上に打掛を羽織った室町時代からである。
English: In the late Edo period, wealthy townswomen in the Kyoto and Osaka area or Edo had come to put it on at a wedding and the like.
Japanese: 江戸時代後期に、上方や江戸等の富裕な町人女性が結婚式等に着用するようになった。
English: Moreover, it was the formal attire for Tayu (geisha of the highest rank) of certain yukaku (a red-light district) such as Yoshiwara, Edo (Tokyo Metropolis), and Shimabara, Kyoto, too.
Japanese: また江戸吉原_(東京都)や京都嶋原など特定の遊郭の太夫の正装でもあった。
English: Koshimaki is also another name of belts which are wrapped around the lower part of publications such as books and mooks (magazines with the characteristics of books), indicating their titles, prices, advertising copies and so on.
Japanese: 単行本・ムックなど出版物の下部に巻かれる、タイトルや価格、宣伝などが書かれた帯の別称。
English: In the Sengoku period (period of warring states in Japan), uchigi (ordinary kimono) which had ever been a formal attire for ladies of a high-grade warrior went out of fashion, and then ladies of a warrior got to put on the uchikake (long outer robe) over to show up dignity and protect against coldness.
Japanese: 戦国時代(日本)、それまで高級武家夫人の正装であった袿が廃れた後、武家女性は威儀を正すためと防寒のために上から打掛を羽織るようになった。
English: But because it was very hot in summertime, they came to tie the uchikake around with a cord at the height of a waist, and to take off the upper half of it.
Japanese: しかし夏場は非常に暑かったため、腰の位置で打掛を紐で結び、上半身は脱ぐようになった。
English: What has been drawn in the "Portrait of Lady Oichi" which is kept in Jimyo-in Temple, a tatchu (sub-temple in the site of main temple) of Koya-san, is a typical koshimaki in this period.
Japanese: 高野山の塔頭・持明院にある「お市の方肖像画」に書かれている物がこの時代の代表的な腰巻姿である。
English: In the Edo period, Edo bakufu (Japanese feudal government headed by a shogun) laid down the regulations on costumes of the women in O-oku (the inner halls of Edo-jo Castle where the wife of the Shogun and her servants reside), and the other Daimyo families (feudal lord families) came to follow this convention, too.
Japanese: 江戸時代になると江戸幕府により大奥の女性の服装に規定が定められ、他大名家においてもこの慣例に倣うようになった。
English: According to the regulations, "koshimaki" should be as follows: the term of wearing it was May 5 - September 8 (in old lunar calendar); the background color was black; when one wore it, she hung the sode (the sleeves of the kimono) with a special obi (kimono sash) called "sageobi."
Japanese: それによる「腰巻」とは、着用期間は旧暦5月5日～9月8日、地色は黒で、「提帯（さげおび）」という特殊な帯に袖を引っかけて着用した。
English: In the end of the Edo period, the koshimaki came to be used only in the special ceremonies, and in or after the Meiji period, it went out of use completely.
Japanese: 江戸時代末期になると特別の儀式の時のみ使われるようになり、明治時代以降は完全に廃れた。
English: Soboshu is a collective term referring to Japanese sake brewed in major temples from the Heian period to Edo period.
Japanese: 僧坊酒（そうぼうしゅ）は平安時代から江戸時代に至るまで、大寺院で醸造された日本酒の総称。
English: Until the early Heian period the Imperial Court had a department called Mikinotsukasa (Sake brewing) and brewed sake inside the court, but with the declination of kanga (government office), the technique and staff for sake brewing ran out of the court until major temples in many provinces including the Provinces of Yamato and Kawachi began to play a major part in commercial sake brewing.
Japanese: 平安時代初期までは、朝廷が造酒司（みきのつかさ）などの部署を持ち、内部で酒造を行っていたが、やがて官衙の衰退により技術や人員が外部に流出するようになり、民間の酒造りの中心となったのが大和国や河内国をはじめとする各地の大寺院であった。
English: In those days, sake brewing was what is now called leading-edge biotechnology and major temples were in the following situations which were so favorable as to make it possible for them to be entrusted with and take charge of such state-of-the-art technology.
Japanese: この時代の醸造は、今風に云えばバイオテクノロジーの最先端であり、当時の大寺院はそれを委譲されて担っていくだけの、以下に挙げるような数々の好条件に恵まれていた。
English: Economic power - In those days, when major commercial capital had not emerged yet, major temples received the biggest capital in the form of rice acquired in plenty from their vast shoen (manor in medieval Japan) as well as of abundant donation from nobles.
Japanese: 経済力-広大な荘園から納入される豊富な米や、貴族などから集まってくる潤沢な寄進によって、大きな商業資本がまだない当時においては、大寺院とは最も資本の集中する存在であった。
English: Manpower - There was a great abundance of energetic workers who did not know what to do with their strength, such as ascetic monks and monk-soldiers, in major temples.
Japanese: 労働力-修行僧や僧兵など、体力をもてあましている精力的な人手に事欠かなかった。
English: Power of information - Major temples were the first to learn knowledge which had been brought to Japan by intellectuals including foreign monks as well as monks who had joined Japanese envoys to Sui and Tong Dynasties China and studied abroad.
Japanese: 情報力-大寺院では、遣隋使・遣唐使に加わった留学僧や、渡来僧などの知識人が、日本にもたらした知識をいち早く学ぶことができた。
English: Power of the environment - As the highest educational institutions of those days, major temples enjoyed academic time and space which enabled investigation, experiment and improvement of new information and knowledge without being bothered by worldly desires.
Japanese: 環境力-当時の最高学府として、新しい情報や知識を俗欲に惑わされず吟味し、実験し、改良していくだけの学究的な時間と空間にも恵まれていた。
English: Political power - Major temples of those days were granted what is now called extra territorial rights and under the protection of the Imperial Court they were privileged enough to develop industries which could not have been developed in town.
Japanese: 政治力-時の大寺院は、今日でいう治外法権が適用されるような領域であり、その特権に助けられ、市井では生育しにくい産業も朝廷から庇護された。
English: Furthermore, thanks to the extra territorial rights, major temples were the center of what is now called "brain gain" or concentration of human resources, because many prodigies who were so unique that they were treated as outlaws by the general public, as well as influential people who had lost in power struggles, poured into such temples (asylum) and used their networks with other provinces.
Japanese: さらに、治外法権ゆえに、一般社会ではお尋ね者となったような奇才をもった人材や、勢力争いにやぶれた権力者なども多く流れ込み（アジール）、またそうした人物たちが諸国に持つネットワークを活用し、今日でいう頭脳流入、人材流入の場ともなっていた。
English: In fact, from the perspective of world history, Japan is not unique in that major temples play a primary role in the brewing industry during a certain historical period, especially in the Heian period or medieval times.
Japanese: 実は大寺院という存在が、歴史のある時期、特に平安時代・中世などに、酒造りの中心となることは世界史的に見てもめずらしいことではない。
English: As seen in the visible examples of wine and champagne made by monasteries of Benedictine Order as well as of beer made by Trappist Monasteries in Europe, many civilizations have a period in which religious power leads the brewing industry for reasons similar to those stated above.
Japanese: ヨーロッパにおけるベネディクト派修道院のワインやシャンパン、トラピスト派修道院のビールなどが分かりやすい例であるように、上記とほぼ同じ理由から、宗教勢力が醸造業の最先端を牽引していく時代というものは、さまざまな文明で見出されるのである。
English: Of numerous kinds of soboshu, 'Nanto-Morohaku' made by temples in Nara retained a high reputation for a long time, until the Muromachi period.
Japanese: 数ある僧坊酒の中で、奈良の寺院が造った「南都諸白（なんともろはく）」は室町時代に至るまで長いこと高い名声を保った。
English: Outside Nara, "Kanshinji shu" and "Amanosake" (made by Kongo-ji Temple [Kawachinagano City]) in Kawachi, "Hogen shu" in Echizen (Hogen-ji Temple) and "Hyakusaiji sake" in Omi were the most famous.
Japanese: それ以外の土地にある寺院では、河内の『観心寺酒』・『天野酒（金剛寺(河内長野市)）』、越前(豊原寺）の『豊原（ほうげん）酒』、近江の『百済寺酒』などが名高かった。
English: The brewing industry temporarily declined due to the Genpei War at the end of the Heian period, but as money economy prevailed in the Kamakura period, soboshu was highly valued in the market again.
Japanese: 平安時代末期には、源平の争乱などによって一時的に衰退したが、鎌倉時代になって貨幣経済が広まると僧坊酒は市場でふたたび高い評価を受けるようになった。
English: Sake breweries developed in Kyoto City but soboshu, made by temples which quietly continued brewing sake without being bothered by worldly complication, was more highly-esteemed as merchants in town began to fight over the market as in the case of Bunan no Koji Sodo (Riot caused by rice malt sellers in the Bunan era).
Japanese: 京都市中に造り酒屋などが発生したが、文安の麹騒動のように市中の商人同士で商圏をめぐって争いごとが起こると、そうした俗世の混乱とは無縁に淡々と酒造りを続ける僧坊酒がさらに評価を高めることになった。
English: In the course of time, major temples began to be harshly suppressed by busho (Japanese military commanders) in the Sengoku period as typified by Nobunaga ODA, because such military commanders feared above-stated powers and interests held by the temples, regarding them as rival forces.
Japanese: やがて、戦国時代に入ると、織田信長に代表される武将たちが、上記に挙げたような大寺院が持つ数々の力や利権を対抗勢力として恐れ始め、徹底的な弾圧を加えるようになった。
English: However, the high-level technique and knowledge concerning soboshu were passed on to breweries and schools of toji (sake brewing experts) in various areas, and even documented in a hidensho (book of secrets) such as "Domoshuzoki (a technical book on sake brewing)" in the early Edo period.
Japanese: しかしその水準の高い技法や知識は、各地の造り酒屋や杜氏の流派へ受け継がれていき、江戸時代初期には『童蒙酒造記』のように秘伝書に記述されたりもした。
English: Nohgakushorin Co., Ltd. is a publishing company in Chiyoda Ward, Tokyo which mostly produces books on nogaku (the art of Noh).
Japanese: 株式会社能楽書林（のうがくしょりん）は、東京都千代田区にある能楽関係を中心とする出版社。
English: Four companies operating restaurants under the yago (the name of the store) of 'Kitcho' and affiliated companies are collectively called the Kitcho Group.
Japanese: なお、「吉兆」の屋号で店舗を運営する4社と関連法人を纏めて吉兆グループと称する。
English: The founder Teiichi YUKI, who was the son of the owner of the Kobe restaurant, 'Nakagencho,' left home, and opened 'Ontai Chadokoro (a Tai-chazuke (rice topped on sliced sea bream mixed with green tea) restaurant) Kitcho' in Shinmachi, Nishi-ku Ward, Osaka City on November 21, 1930.
Japanese: 創業者・湯木貞一は神戸の料理屋「中現長」の息子であったが家を出て、1930年11月21日、大阪市西区(大阪市)新町にて「御鯛茶處吉兆」を開業した。
English: Kitcho means Kodakara (lucky ornaments) attached to Fuku-zasa (treasure shaped bringers of good luck stuck on a sprig of bamboo grass) granted at Toka-Ebisu (a festival held on January 10 in honor of Ebisu, the god of wealth) for three days before and after January 10 every year at the Nishinomiya Ebisu-jinja Shrine and the Imamiya Ebisu-jinja Shrine, and so on.
Japanese: 「吉兆」とは、西宮戎神社や今宮戎神社などで毎年1月10日を挟んで前後3日間に行われる十日戎（とおかえびす）に授与される福笹につける子宝のことである。
English: At first, kana, 'Kikkyo,' was given alongside the Chinese characters; however, since guests pronounced the name as 'Kitcho,' the name was changed to 'Kitcho.'
Japanese: 当初は「きっきょう」というルビがふられていたが、お客が「きっちょう」と読んだために「きっちょう」となった。
English: For being a small Japanese-style restaurant with a little more than 1.83 meters wide by approximately 10.9 meters long, they served delicious dishes and had sophisticated furnishings, and plates and utensils.
Japanese: 間口一間二分五厘、奥行き六間の狭いごく小さな店舗ながら、料理の良さはもちろん、店のしつらえも食器の類も洒落た小料理店であった。
English: There was an episode that the restaurant had no guests on its opening day, but it is said that present-day Kitcho is due to Yuki's talent.
Japanese: 開店日には一人も客が入らなかったという逸話もあり、そこから現在の吉兆を築いた背景には湯木の才能があったと言われる。
English: Eventually, the restaurant was patronized by wealthy self-employed individuals such as Shoen UEMURA, Hanshichi SHIRAI, Seiichi TAKAHATA, and so on, and a fine arts dealer Kasuke KOJIMA, and flourished.
Japanese: やがて船場の旦那衆、上村松園や白井半七、高畑誠一、美術商児嶋嘉助らひいきの客もついて繁盛した。
English: Since a larger capacity was required, the restaurant was relocated to a new location (approximately 5.4 meters wide by approximately 54 meters long) at Tatamiyamachi in former Shimanouchi, Minami-ku Ward in November 1937.
Japanese: 店が手狭になってきて、1937年11月に旧南区島之内の畳屋町の新店舗（間口三間、奥行き三十間）に移転。