nntsuzu/KFTT huggingface dataset:
English: Suiren-jo was a term used by people connected to traditional Japanese swimming, referring to separated areas of the sea, rivers, ponds or moats for learning to swim, and these were generally called 'suiei-jo' (swimming areas).
Japanese: 水練場とは、海、川、池や堀を区切った箇所で泳法を学ぶ場を日本泳法関係者が使った呼称であり、一般には「水泳場」と呼ばれていた。
English: In 1917, the first heated indoor pool was opened by Tokyo Young Men's Christian Association (YMCA).
Japanese: 1917年（大正6年）に日本で初めて室内温水プールがキリスト教青年会（東京）で開設された。
English: In those days it was prohibited to bathe with swimwear on and people were instructed to swim naked for the purpose of maintaining water quality.
Japanese: 当時は水質の維持のため、水着の着用は禁止され、全裸で泳ぐように指導されていた。
English: This is because it was common to swim naked in the pools of YMCAs and universities in the United States, where the headquarters of YMCA was located.
Japanese: これは、本国のアメリカ合衆国でもYMCAや大学ではプールでは全裸で泳ぐことが普通であったことにもよるものであった。
English: The pool in the outer garden of the Meiji-jingu Shrine was constructed in 1937.
Japanese: 因みに、明治神宮外苑プールは1937年（昭和12年）に建設されている。
English: Those pools were open to the general public, in contrast to YMCA pools which were open only to Christians and people close to them, and as a result, swimming spread among commoners.
Japanese: キリスト教徒とその関係者だけに開放されていたYMCAとは違い、一般庶民に開放されたことで、庶民に水泳が普及した。
English: At that time, kuroneko fundoshi (a kind of jockstrap) appeared as a simple form of fundoshi and became popular especially among boys.
Japanese: この頃から簡易褌としてふんどし黒猫褌が出現し、男児を中心に普及した。
English: The popularity of swimming increased when a gold medal was won in swimming for the first time at the 1928 Amsterdam Olympics, and swimming became a national sport.
Japanese: 1928年（昭和3年）のアムステルダムオリンピックの競泳で、初の金メダル獲得から水泳人気は高まり、水泳は国民的スポーツとなった。
English: Japan was globally recognized as 'suiei-okoku' (a nation of the best swimmers) when Japanese athletes won five swimming events at the 1932 Los Angeles Olympics.
Japanese: 1932年（昭和7年）のロサンゼルスオリンピック(1932年)競泳で5種目を制したことから「水泳王国」として日本が世界に認知されるようになった。
English: At the 1936 Berlin Olympics, when some Japanese swimmers wore rokushaku fundoshi during practice in Berlin (though it was not used in official competitions), foreign reporters, suspecting that the secret of the Japanese swimmers' speed lay in fundoshi swimwear, bombarded them with enquiries and some reporters requested to have commemorative photographs taken with swimmers wearing fundoshi.
Japanese: オリンピックの公式競技では使用されなかったが、1936年（昭和11年）のベルリンオリンピックでは、日本人選手が現地での練習で六尺褌を使用していたところ、日本人選手の速さの秘密は水着の褌にあるのではないかと日本人選手に外人記者の取材が殺到し、褌姿の選手と一緒の記念撮影を求められたこともあった。
English: Rokushaku fundoshi was still worn at national sports festivals after the war, but the American occupation forces prohibited the wearing of fundoshi at the pool in the outer garden of Meiji-jingu Shrine, which they had seized, for the reason that it was barbaric to expose one's buttocks, so swimmers swam wearing swimming trunks over their rokushaku fundoshi only in the presence of US army personnel.
Japanese: 戦後の国民体育大会でも使用されていたが、占領アメリカ軍が臀部が露出することは野蛮であるとして、接収した明治神宮外苑プールで禁止し、選手は米軍関係者の前では六尺褌の上に水泳パンツをはいて競技を行った。
English: Following this, fundoshi fell out of use at official competitions due to the appearance of flexible fabrics suitable for swimwear as a result of development of synthetic fibers, as well as due to development of sewing techniques.
Japanese: その後、合成繊維の開発が進み、伸縮性のある水着に適した生地が出現したことや、縫製技術も進歩したこともあり公式競技では褌は使われなくなった。
English: Furthermore, because cheap swimming trunks became available with the progress of Japan's economic growth, and because Japanese people, with increased national income, started to want fashionable swimwear as an appeal of their individuality, and in 1960s young people gradually ceased to wear fundoshi, ashamed of exposing their buttocks.
Japanese: また、日本の経済成長が進み、水泳パンツが廉価で入手できるようになったことや、国民所得が上昇したことで、個性を求めて、ファッション性のある水着が求めらるようになり、臀部が露出する褌は恥ずかしいと、下着と同様、1960年代頃（昭和30年半ば頃）から、褌は若者から次第に廃れて行った。
English: In the mid-1960s elementary and junior high schools in cities started to discontinue their use of fundoshi as swimwear, and presently fundoshi is used only at a very few schools descended from schools of traditional Japanese swimming.
Japanese: 1960年代半ば頃（昭和40年代初頭）には、都市部の小中学校で水着に用いられて褌は廃止の方向に向かい、現在では日本泳法の流れを汲むごく一部の学校で使われるのみとなった。
English: Very few people used fundoshi in general pools where fundoshi had been in common use before, and a myth spread that fundoshi was prohibited at pools when some pools started to prohibit fundoshi which was confusingly similar to underwear as well as trunk-type swimwear with pockets.
Japanese: 褌が普通に散見された一般のプールでも褌の利用者がほとんど見られなくなり、一部のプールではポケットのついたトランクス水着や下着と紛らわしい褌を禁じるプールも出現し、プールで褌は禁止されているとの誤解が広まった。
English: In the late 1980s thong swimwear, similar in shape to fundoshi, was introduced to Japan from Europe and the United States, and became most popular among both women and men at the time of the bubble boom.
Japanese: 1980年代末頃（平成元年頃）から、褌に形の似たTバック水着が欧米から伝わり、バブル景気に男女とも最も流行した。
English: In 1992, there was an outburst of complaints about T-back swimwear which exposed its wearer's buttocks at the Jingu Pool, which a large number of males wearing T-back swimwear visited, and fundoshi, along with T-back swimwear, was prohibited.
Japanese: そして1992年（平成4年）、Tバック水着の男性が多数来場していた神宮プールにおいて、臀部が露わなTバック水着に対する苦情が噴出し、Tバック水着と共に褌も禁止されるという事態となった。
English: With the subsequent development of the internet, it transpired every year that, following complaints from other customers, not only thong swimwear but also fundoshi was prohibited at pools to which men wearing thong swimwear or excessively transparent swimwear with very little of fabric came in droves because it had been stated on the internet that it was permitted to swim there wearing thong swimwear.
Japanese: その後のインターネットの発達に伴い、Tバック水着で泳げるとネット上で話題になったプールにTバック水着の男性や、布の少ない、透ける過激な水着の男性が殺到したことから、他の客から苦情が噴出し、褌まで禁止となる事態が毎年のように起きるようになった。
English: For that reason a gradually-increasing number of pools prohibit the wearing of fundoshi especially in large cities, but as of 2005 in Tokyo the number of pools which prohibit the use of fundoshi is smaller than that of pools which do not.
Japanese: そのため、特に大都市で褌禁止のプールが少しずつ増えているが、2005年（平成17年）時点では東京においても褌を禁止するプールの方が少ない。
English: On the other hand, pools located in areas where many workers from Latin America reside are more tolerant of fundoshi, similar to thong swimwear in shape, because a large number of foreigners, including women wearing thong swimwear, visit those pools.
Japanese: 一方、中南米労働者の多い地域など外国人の多く来るプールではTバック水着の女性が多く、形の似ている褌に対して寛容である。
English: From an international standpoint, one Japanese swimmer proposed swimming while wearing rokushaku fundoshi at the fifth Pan Pacific Masters Swimming Championships held in New Zealand, and as fundoshi was recognized as Japanese traditional swimwear after a long discussion, he was allowed to swim wearing fundoshi and successfully won the race.
Japanese: また、国際的には、ニュージーランドで開催された第五回環太平洋マスターズ水泳選手権大会で六尺褌での出場を希望した日本人選手がおり、長い議論の末、日本の伝統的水着と認められ、褌で出場し見事優勝している。
English: Today some schools of traditional Japanese swimming still use rokushaku fundoshi in accordance with tradition.
Japanese: ただし今日もなお、日本の古式泳法では、伝統を守って六尺褌を用いているところもある。
English: While rokushaku fundoshi attracts attention as healthy underwear because it presses acupressure points on the waist and between legs including tanden (the inner part of the lower abdomen just beneath the navel), it is not likely to be widely used as underwear in this world of Western-style clothing due to its bulkiness as well as the difficulty of putting it on and taking it off, although it is suitable for Japanese-style clothing.
Japanese: 丹田を始めとする腰や股間の各種ツボを刺激するため、健康下着として注目される一方、着脱に難があり、かさばることから、和服には適しても、洋装中心の現代では実用下着として普及しにくいという側面もある。
English: However, it remains the traditional underwear of Japan and indispensable costume for festivals, just like wafuku (Japanese traditional clothes).
Japanese: が、和服と同様、日本の伝統的な下着として、また、祭りの衣装として欠かせない存在であることに変わりはない。
English: It indicates that one's nerves become braced by having a rokushaku fundoshi clenched between the buttocks and fixing the genitals, and that the fastening of the garment makes it easy to put strength in the lower abdomen.
Japanese: つまり、尻に食い込み陰部を固定させる事により気持ちが引き締まり、締め付けることで下腹部に力を入れやすくする。
English: Food called sushi (described as 寿司, 鮨, 鮓, 寿斗, 寿し or 壽司 in Japanese) is Japanese cuisine combining vinegared rice mainly with seafood.
Japanese: 寿司（すし、鮨、鮓、寿斗、寿し、壽司）と呼ばれる食品は、酢飯と主に魚介類を組み合わせた日本料理である。
English: Sushi is roughly classified into a group of 'Haya-zushi' (fresh sushi) using fresh seafood, and a group of 'Nare-zushi' (fermented sushi) which is seafood kept in rice and fermented by the action of lactic-acid bacillus.
Japanese: 大別すると、生鮮魚介を用いた「早鮨」系統のもの、魚介類に米を加えて乳酸発酵させた「なれ鮨」系統のものに区分される。
English: Edomae-zushi (hand-rolled sushi), representative sushi among them, is already recognized all over the world to such an extent that the term "sushi" is used as it is.
Japanese: そのなかでも代表的な江戸前寿司は、すでに“sushi”で通じるほど世界中に認知されている。
English: Sushi' was the result of adding vinegar to an increased amount of rice to wait for it to become naturally sour, and appeared in literature from the Keicho era.
Japanese: この自然に酸くなるのを待てずに、飯の量を多くして酢を加えて作ったものが「すし」であり慶長のころから文献に見える。
English: A widely-accepted theory was that the term 'sushi' originated from 'sushi' meaning sourness as described in "Nihon Shakumei" (The Japanese Etymological Dictionary) and "Toga" (an etymological dictionary) compiled during the middle of the Edo period.
Japanese: 「すし」の語源は江戸時代中期に編まれた『日本釈名』や『東雅』の、その味が酸っぱいから「酸し（すし）」であるとした説が有力とされている。
English: Nigiri-zushi (sushi shaped by hand) is representative at present, but major kinds of sushi used for bento (lunch box) are Oshi-zushi (lightly-pressed piece of sushi topped with cooked ingredients), Chirashi-zushi vinegared rice with thin strips of egg, pieces of raw fish, vegetables and crab meat arranged on top), Maki-zushi (sushi roll) and Inari-zushi (fried tofu stuffed with vinegared rice).
Japanese: 現在は握り寿司が代表的であるが、弁当などでは押し寿司、ちらし寿司、巻き寿司、稲荷寿司が主流である。
English: This sushi is bite-sized vinegared rice topped with sliced or shucked fresh seafood, cooked seafood such as mackerel (marinated in vinegar), conger (cooked in soy sauce or grilled) or other ingredients such as sliced omelet (a Japanese style omelet) and so on which is formed by hand.
Japanese: 新鮮な魚介類などの切り身・むき身や、サバ（酢締めしたもの）・マアナゴ（煮付もしくは焼いたもの）等調理を加えたもの、卵焼きを切り分けたもの等の具を、手のひらで酢飯の上に乗るよう握ったもの。
English: Seafood and other ingredients which are used for sushi are called 'tane,' or 'neta' in jargon (jargon among sushi chefs) by reversing 'tane.'
Japanese: 寿司に用いられる魚介類その他は「タネ」、またはそれを逆さにした符牒(職人用の隠語)で「ネタ」と呼ばれる。
English: Japanese horse mackerel, sardine, marlin, bonito, right-eyed flounder (any fish of family Pleuronectidae), amberjack, Konoshiro (classified under the order of Clupeiformes Clupeidae) (spotted shad or shinko (a medium-sized Konoshiro gizzard shad) in Edomae-zushi), salmon, mackerel, great amberjack, saury, Japanese seaperch, sea bream, Hamachi (young yellowtail called in the Kansai area) (adult yellowtail), gold-striped amberjack, flatfish, tuna (fatty portion of tuna belly), swordfish, and rock trout
Japanese: アジ、イワシ、カジキ、カツオ、カレイ、カンパチ、コノシロ（江戸前寿司におけるコハダもしくはシンコ）、サケ、サバ、サワラ、サンマ、スズキ(魚)、鯛、ハマチ（ブリ）、ヒラマサ、ヒラメ、マグロ（トロ）、メカジキ、アイナメ
English: Shrimp (Pandalus eous (deep-water shrimp), Japanese tiger prawn, Pandalus nipponensis and Hokkai shrimp), squilla, and crab (snow crab (queen crab) and Japanese king crab)
Japanese: エビ（ホッコクアカエビ-クルマエビ-ボタンエビ-ホッカイエビ）、シャコ、カニ（ズワイガニ-タラバガニ）
English: Abalone, surf clam, ark shell, Yesso scallop, Sakhalin surf clam, trough shell, Tsubugai (Whelk, or Neptunea, Buccinum, Babylonia japonica) and edible cockle
Japanese: アワビ、バカガイ、アカガイ、ホタテガイ、ウバガイ、ミルクイ、ツブ、トリガイ
English: In these years, sushi using "neta" other than that used in washoku (Japanese food) such as meats including mini-sized hamburger steak, roast pork and so on, canned tuna (flaked tuna), avocado, and so on, which looks odd from the viewpoint of conventional sushi, is increasing especially in "conveyor belt" sushi bars and sushi restaurants outside Japan.
Japanese: 近年は、特に回転寿司や日本国外の寿司料理店において、ミニハンバーグ、叉焼などの肉類や、シーチキン（ツナフレーク）・アボカドなどの和食以外をネタにした、従来の寿司から見ると奇想なものが増えている。
English: However, there are pros and cons about the above new kinds of sushi because some people consider that the above kinds of "neta" are one of inventions continuing from the past, and other people consider that they are alien beyond the borders of sushi, and are different from sushi.
Japanese: ただしこれらのネタを従前から続く工夫の1つと捉える意見がある一方、寿司の枠を超えた異質のものとして寿司とは別のものとする意見もあり、賛否が分かれるところである。
English: When making Nigiri-zushi, forming of bite-sized rice (vinegared rice) is the highlight for a sushi chef to show his technique, and there are various techniques.
Japanese: 握り寿司において飯（酢飯）の握り方は寿司職人の技術が最も発揮されるところであり、様々な技法がある。
English: Besides the above, there are several shapes of bite-sized rice balls such as straw bag, box, boat and so on.
Japanese: これのほかに、にぎりの形があり、たわら形、はこ形、ふね形などがある。
English: In recent years, a machine automatically forming bite-sized balls of shari (vinegared rice) has been prevailing mainly in popularized and chain sushi restaurants.
Japanese: 近年では大衆店化、チェーン店化しているところを中心に、シャリの自動握り機が普及している。
English: The machine forms vinegared rice put in a tank-shaped device into bite-sized rice balls through a mechanism squeezing out the rice.
Japanese: タンク状の装置に酢飯を入れておくと、機械がそれを絞り出すような機構を用いて寿司の形に作ってくれる。
English: Some machines automatically finish up to a process of adding wasabi or wrapping rice with dried seaweed around rice's perimeter to form battleship roll sushi.
Japanese: 中にはワサビをつけたり、軍艦巻の海苔をまきつけるところまで自動で行なうものもある。
English: Some machines having a rice-bucket appearance look as if a sushi chef takes rice from a rice bucket and makes sushi.
Japanese: また機械の外観が飯桶の形をしていて、客席から一見すると寿司職人が桶からご飯を取り出して握っているように見えるものもある。
English: It is considered that a traditional way is to take fresh Nigiri-zushi by hand and eat it in one bite, and it is believed that this is the best way to enjoy sushi.
Japanese: 握りたてを手でつかみ一口で食べるのが伝統的な食べ方であるとされ、寿司を一番堪能できる食べ方とされている。
English: This is because Nigiri-zushi was originally served at street stalls in many cases, and was equivalent to present-day fast food.
Japanese: これは、もともと握り寿司は屋台で供されることが多く現在で言うファーストフードであったためであった。
English: This may be because 'when eating sushi by hand, fats of neta eaten right before remain on fingers, and ruin the taste of sushi eaten thereafter.'
Japanese: その理由は「素手で食べると直前に食べたネタの脂等が指に残り、その後の寿司の味を壊してしまうから」とされる。
English: Nigiri-zushi is divided into flavored and unflavored, and when eating unflavored, one individually adds a salty taste by dipping it into soy sauce.
Japanese: 握り寿司には、味付けがなされているものと、自分で醤油をつけて塩味を加えて食べるものとがある。
English: The former is served by applying soy sauce-based liquid seasoning called 'tsume' (boiled down sauce) to the surface of toppings or by sprinkling with salt (not merely salt, but salt flavored with some seasoning is sometimes used).
Japanese: 前者は、「ツメ」と呼ばれる醤油ベースの液体調味料を種の上に塗って供されるものや、塩などを振って出されるものなどがある（この塩も、単なる塩ではなく、なんらかの味付けがなされた塩の場合などもある）。
English: The latter is eaten by placing it in a small saucer having soy sauce prepared beforehand (it is often said that the surface of topping should be dipped in soy sauce, and this is because if the rice side is dipped in soy sauce, the rice may lose shape, and such rice looks messy).
Japanese: 後者は、醤油を入れた小皿を用意しておき、寿司に適当に醤油をつけて食べる（醤油は種の側につけるとよく言われるが、これは米飯の側を醤油につけると飯が崩れてしまう事があり、見た目に汚いからという理由である）。
English: Since flavored sushi is not usually dipped in soy sauce, some sushi restaurants say that sushi is already flavored when serving it.
Japanese: あらかじめ味付けをされているものについては、通常醤油はつけないので、店によっては提供する際にその旨を告げることもある。
English: It is said that to become an accomplished chef, training for about ten years is required as the saying goes, "Three-years of training for cooking rice and eight-years for making sushi."
Japanese: 一人前の職人になるためには『飯炊き三年握り八年』と言われるように約10年の修行が必要と言われている。
English: In fact, part-time workers are in charge of making Nigiri-zushi in many cases, and it is possible to use an industrial robot can form a shape of Nigiri-zushi almost accurately in such process as a substitute.
Japanese: 実際にはアルバイトやパート労働者によって握りの作業が行われることも多々あり、握り寿司の成形作業自体はほぼ正確に産業用ロボットに代替させることが可能である。
English: However, to become a sushi chef who makes good sushi, an ability to distinguish fresh fish at a market, knowledge, experiences and techniques such as slicing fish more thinly when fish are fatty based on the knowledge about season of various kinds of fish, and so on are required.
Japanese: しかし、美味しい寿司が握れる職人になるには、市場で生鮮魚類を見極める力や、多様な魚の旬を知って脂が乗る時季は薄く切る、などの知識や経験、技術が必要である。
English: A difference from "shari" formed by a sushi robot is that grains of cooked rice are not compressed one another inside the shari of Nigiri-zushi formed by a chef.
Japanese: また、すしロボットのシャリとは異なり、職人が握ったシャリは内部でご飯粒同士が圧縮されていないという違いがある。
English: It is true that long training is required to become a first-class sushi chef.
Japanese: 一流の職人になるという意味ではある程度長い修行が必要であると言える。
English: It is generally believed that a sushi world is male-dominated as well as the rest of the washoku (Japanese food) world.
Japanese: 一般には、他の和食と同様に、寿司職人も男性優位な世界であると考えられている。
English: One example is that the New York Times (dated July 29, 2007) introduced a "sushi course" in Queens, New York.
Japanese: 一例として、ニューヨーク・タイムズ紙（2007年7月29日）はニューヨーク市・クイーンズ区の「寿司教室」を紹介している。
English: This course, sponsored by Korean people, is to develop sushi chefs through six-week programs held four hours a day.
Japanese: 朝鮮民族が主催する同教室では、1日4時間・6週間を全課程として寿司職人を養成する。
English: The New York Times said that many Korean and Chinese students who finished the course with a tuition at 1,000 dollars would be employed as chefs of sushi restaurants and Japanese restaurants across America (refer to the article below, 'The world's sushi').
Japanese: 学費1,000ドルでそのコースを修了した韓国系・中国系など大勢の生徒は、アメリカ各地で寿司屋や日本料理店のシェフになるという（後述の項目「世界のスシへ」参照）。
English: One piece of Nigiri-zushi is called 'one kan' at present, and a Chinese character, '貫,' is often used.
Japanese: 現在では、握り寿司1つを「1かん」と数え、「貫」の文字を当てることが多い。
English: The old literature had no examples of counting sushi with a special counter suffix, 'kan,' and only had descriptions of counting as hitotsu (one piece), futatsu (two pieces) and so on, or ikko (one piece), niko (two pieces) and so on.
Japanese: 古い文献に「かん」という特別な助数詞で数えた例は見当たらず、いずれも1つ2つ、または1個2個である。
English: Sushi was also counted as hitotsu, futatsu and so on in "Morisada Manko" (a kind of encyclopedia of folkways and other affairs from the Edo period written by Morisada KITAGAWA) at the end of Edo period, "How to Make Home-Made Sushi" written in 1910 by Seizaburo KOIZUMI, a chief of Yobe's Sushi, "Sushi Connoisseur" written in 1930 by Ganosuke NAGASE, and "Sushi Story" written in 1960 by Shigeo MIYAO.
Japanese: 江戸時代末期の『守貞謾稿』、明治43年（1910年）与兵衛鮓主人・小泉清三郎著『家庭鮓のつけかた』、昭和5年（1930年）の永瀬牙之輔著『すし通』、昭和35年（1960年）宮尾しげを著『すし物語』のいずれも1つ2つである。
English: However, it described that sushi chefs said five pieces of Nigiri-zushi and two rolls of Norimaki (vinegared rice rolled in a sheet of dried seaweed with various fillings in the center) cut into three pieces, which were equivalent to a sushi set for one person in prewar times, 'chanchiki (gong) of five kan' as compared to drum sticks (enlarged edition of "Sushi Book" written by Osamu SHINODA in 1970).
Japanese: ただし、寿司職人の間で戦前の寿司一人前分、握り寿司5つと三つ切りの海苔巻き2つを、太鼓のバチ（チャンチキ）に例えて「5かんのチャンチキ」と呼んだと紹介されている（篠田統『すしの本』1970年増補版）。
English: Examples of counting sushi with the counter suffix, 'kan,' could be seen in more recent times, and it was also in recent times when a Japanese-language dictionary adopted such counter suffix.
Japanese: 寿司を「かん」と数えた例は比較的最近からで、国語辞典が採用するようになったのも最近である
English: A theory that 'sushi in pairs came to be counted as one kan as a remnant of serving of one kan of sushi cut into two pieces in olden days' frequently appeared in the media at the same time, but there were no periods when it was standardized to serve Nigiri-zushi cut into two pieces.
Japanese: 「昔1かんの寿司を2つに切って提供したなごりで、寿司2つで1かんという」とした説も、同時期に頻繁にメディアに登場したが、握り寿司を2つに切って提供することが標準化した時代はない。
English: It is said that a size determined as 'one and a half bites' changed to the current size during a period from around the Middle Meiji period to the prewar times, and there is a description that sushi was served one piece each until the Middle Showa period even after the size had changed.
Japanese: 「ひとつ一口半」とされていたサイズが現在のサイズに切り替ったのは明治の中頃から戦前までの間と言われており、サイズが変わった後も、昭和の中頃になるまで寿司は1つずつ給仕されていたという記述もある。
English: The information quoted above seems to be from the 'Dictionary of Counting Expressions' written by Asako IIDA and Ken MACHIDA, and published by Shogakukan Inc. in April 2004.
Japanese: 上の注で引用されている資料は、飯田朝子・町田健「数え方の辞典」小学館2004年4月のことと思われる。
English: As to this theory, the premise collapses in the case of 'one kanmon = 100 mon' in "Japanese Customary Practice of Counting" written and edited by Harutake IIKURA (published by Seishun Publishing Co., Ltd. in 2007).
Japanese: この論は、飯倉晴武編著『日本人数のしきたり』（青春出版社刊2007年）の「1貫文＝100文」同様、前提が破綻している。
English: A theory that it originated from 'being equivalent to a clump of one-kan coins in size' is unreasonable in the sense of being almost equivalent to a clump of four-kilograms of copper coins in size (this book says that one kan of coins was equivalent to 1,000 or 960 mon).
Japanese: 由来としている「銭1貫分の大きさ」と言う説は、ほぼ4キログラム分の銅貨と同じ大きさと言う意味で（同書では、1貫分の銭は1,000文か960文としている）、無理がある。
English: In 'All the More for Counting Expressions' also written by Asako IIDA, it was admitted that the survey had not been complete, and one kan of coins could not have been equivalent to a size of Nigiri-zushi.
Japanese: 同じ飯田朝子の「数え方もひとしお」（小学館2005年11月）では、調査に不備があったこと、銭の1貫は握りずしの大きさたりえないことを認めている。
English: From the viewpoint in 'Zoku Zoku Bimigushin' (Delicacy Quest, third series) written by Kenjiro KINOSHITA in 1940, he said 200 pieces of Nigiri-zushi were made from two sho of rice, and that serving of Nigiri-zushi in pairs started after the war, a theory that Nigiri-zushi was cut into two pieces because it was too big is also unreasonable.
Japanese: また、昭和15年の木下謙次郎「続々美味求真」に2升で200個握るとされていること、2個づけが戦後始まっていることを考えても、大きかったので2つに分けたと言う説には無理がある。
English: Citing explanations made by Yasuo YOSHINO, 'All the More for Counting Expressions' (stated above) written by IIDA, also adopted a theory that serving in pairs became a custom when the size of Nigiri-zushi got smaller after the war.
Japanese: 飯田「数え方もひとしお」（前出）でも、吉野昇雄による解説を引用して、戦後になってすしが小さくなってから、2つずつ提供する習慣になったと言う説を採用している。
English: For counting two pieces as one kan, a logically consistent origin is not shown.
Japanese: 2つを1かんとする論では、論理的に整合性の取れた由来が示されていない。
English: Questions and Answers about Japanese' (published by the National Institute for Japanese Language in March 2001) listed various theories of counting two pieces as one kan, but described that the theory of counting one piece as one kan was persuasive.
Japanese: 「言葉に関する問答集」（国立国語研究所2001年03月）では、2個1かんの諸説を挙げた上で、1個1かんが有力としている。
English: The origin of a word 'kan' is uncertain because of many theories, but there is a theory that one roll of Norimaki (or sushi in the rolled style such as Sasamaki-zushi (sushi wrapped in a bamboo grass leaf), Bo-zushi (rod-shaped sushi topped with large slice of fish, and so on) was counted as 'one kan' (in this case, 'kan' means roll).
Japanese: 「かん」の語源は諸説あり定かでないが、海苔巻き（もしくは笹巻き寿司や棒寿司などの巻いた形式の寿司）1つを「1巻」と数えたことからという説。
English: There are also other theories such as deriving from 'kan' (貫 in Chinese characters meaning penetration) referring to a thing connected by penetrating through a perforated coin in the Edo period, deriving from 'kan' referring to a unit of weight (also described as 貫 in Chinese characters), and so on.
Japanese: 江戸時代に穴あき銭を貫いて一つなぎしたものの「貫」から転じたという説、重さの単位「貫」から転じたという説などがある。
English: However, these terms are not always used commonly throughout the nation, and some of them are not used in some regions.
Japanese: ただし、これらの用語は必ずしも全国共通ではなく、一部地域では通用しない場合がある。
English: Basically, the following terms are jargon used among sushi chefs, and are not used by customers, but, some jargon like Toro (fatty tuna) and Gari (slices of ginger pickled in sweetened vinegar) are already used as a general noun.
Japanese: また、基本的には寿司職人の間での符牒であり、客が使用するものではないが、トロ、ガリのようにすでに一般名詞化したものもある。
English: There is a theory that this term originated from a condition that even regular customers looked like they were running out of patience when leaving a restaurant after paying a bill.
Japanese: 常連でも勘定を払うと愛想をつかしたように帰っていくさまから、という説がある。