nntsuzu/KFTT huggingface dataset:
English: Officially, men wear black nagagi (full-length garments) with five family crests and striped hakama, and women wear black or color tomesode (formal dress patterned only below the waistline, as worn by a married woman) with family crests and machi hakama, following the code for traditional Japanese clothing; but there are no rules and often different clothing is worn.
Japanese: 正式には和服の慣例に準じ、男性は黒の5つ紋付の長着に縞袴、女性は紋付の黒または色留袖に襠袴だが、規定は無くそれ以外が着用されることも多い。
English: As a special case, women sometimes wear furisode (a type of long-sleeve kimono) in the memorial ceremony of shooting on Coming-of-Age Day.
Japanese: 特殊な場合として成人の日の記念射会で女性が振袖を着用することがある。
English: Meanwhile, the Kyudo Federation of Students Association (Zengakuren) is an independent organization that is not affiliated with the All Nippon Kyudo Federation, and the matches arranged by Zengakuren and their affiliated local federations may be different from the below (refer to the Kyudo Federation of Students Association for details).
Japanese: なお、全日本学生弓道連盟（全学連）は全日本弓道連盟の傘下には属さない独立の組織であり、全学連および傘下の各地区連盟による各種試合は以下とは異なる点もある（詳細は全日本学生弓道連盟参照）。
English: Shooting range: 28 m; target: kasumimato, hoshimato or iro mato (refer to Target (Kyudo)), 36 cm in diameter
Japanese: 射距離：28m、的：直径36cm（一尺二寸）の霞的、星的または色的（的(弓道)参照）。
English: (The fifty-third through fifty-seventh All Japan Kyudo Enteki championships were performed with a 30 m shooting range and 36 cm target diameter as well.)
Japanese: （第53回～第57回全日本弓道遠的選手権大会では、射距離30m、的直径36cmでも実施された。）
English: The archer takes two shots (hitote (literally, "one hand") or four shots (futate (literally, "two hands") (in the case of izumekyosha, one shot).
Japanese: 射手は一回に2射（一手）、または4射（二手）する（射詰競射の場合は1射）。
English: It is judged by 'hit' or 'miss' only, making no distinction as to where it hits the target.
Japanese: 「あたり」と「はずれ」のみで判定し、的のどこに的中しても同じである。
English: The following are 'hits' (specified in Article 36 of the Kyudo game rules), and others are 'misses.'
Japanese: 「あたり」とは以下の場合（弓道競技規則第36条で規定）、「はずれ」はそれ以外の場合を言う。
English: It's used in the All Japan Men's Kyudo Championship and the All Japan Women's Kyudo Championship.
Japanese: 全日本男子弓道選手権大会及び全日本女子弓道選手権大会で行なわれている。
English: In this regard, the manners for samurai families were divided in two categories from around the time of the Muromachi bakufu; the Ise clan served the various internal (inside of the palace) manners, while the Ogasawara clan managed all the external (outside) manners for martial arts.
Japanese: ちなみに、室町幕府の頃より武家の礼を2部門に分け、伊勢氏は内向き（殿中）の諸礼を仕い、小笠原家は外向き（屋外）一切の武礼を司っている。
English: Archery (Yokyu (Western-style archery)) was once under the jurisdiction of the All Nippon Kyudo Federation as the 'Yokyu Division,' and in 1958 it became a member of the Fédération Internationale de Tir à l'Arc (FITA).
Japanese: アーチェリー（洋弓）はかつて全日本弓道連盟が「洋弓部」として管轄し、1958年には国際アーチェリー連盟（FITA）に加盟した。
English: However, upon requests from domestic archery organizations, and due to the crushing defeat of the archers of Japanese bow who participated in the 24th world championship in 1967, they transferred the FITA membership to the All Japan Archery Federation in 1968 and ended their involvement in Yokyu.
Japanese: しかし国内のアーチェリー団体からの要請や、1967年の第24回世界選手権に出場した和弓選手の惨敗などを受けて、1968年にFITA加盟権を全日本アーチェリー連盟に移譲し、洋弓への関与を終えた。
English: Technically, archery uses the 'Mediterranean style,' in which the arrow is fixed on the left side of the bow (as viewed from the body) and the string is drawn with the index, middle and third fingers of the right hand, while Kyudo uses the 'Menggu (Mongol) style,' in which the arrow is fixed on the right side of the bow and torikake (gripping of the bowstring with the right hand) is maintained by hooking the string with the base of the right thumb (see the comparison with archery of foreign countries in Kyujutsu).
Japanese: 技術的には、アーチェリーは矢を（身体から見て）弓の左に番え、弦は右手人差し指、中指、薬指で引く「地中海式」をとるのに対し、弓道は矢を弓の右に番え、取り掛けは右手親指根で弦を引っ掛けるようにして保持する「蒙古式（モンゴル式）」をとる（弓術諸外国弓術との比較）。
English: 1. Stance (setting the feet), 2. Set (setting the body), 3. Nocking (readying the arrow), 4. Setup (raising the bow), 5. Drawing (drawing apart the bow), 6. Full draw (full draw), 7. Release (release), 8. Follow through (remaining spirit).
Japanese: 1.スタンス（足構え）、2.セット（胴構え）、3.ノッキング（矢つがえ）、4.セットアップ（射ち起こし）、5.ドローイング（引き分け）、6.フルドロー（会）、7.リリース（離れ）、8.フォロースルー（残身）。
English: In terms of tools, Kyudo and archery are essentially the same, but while in archery many supplementary tools (stabilizer, sight (sighting device), clicker, etc.) are attached to the bow (depending on the athletic event), the Japanese bow is basically a bow and string.
Japanese: 道具では、弓道もアーチェリーも本質的には同じであるが、アーチェリーの弓には（競技種目にもよるが）多数の補助具（スタビライザー、サイト（照準器）、クリッカーなど）を付けるのに対し、和弓は基本的に弓と弦だけである。
English: In archery, there are bows for both the left and right hand, but in Kyudo the bows are basically only for the left hand (in Kyudo, the bow is held in the left hand and the string is drawn with the right hand).
Japanese: アーチェリーでは左右両手用の弓があるが、和弓では基本的に左手用の弓しかない（弓道では左手に弓を持ち、右手で弦を引く）。
English: In terms of rules, Kyudo doesn't allow the arrow to be returned to its original position in a match, and the arrow that is dropped before shooting is disqualified as 'shitsu' (an error).
Japanese: ルール面では、弓道では試合において引き戻しが許されず、矢を発射前に落とした場合は「失（しつ）」として、その矢は失格となる。
English: Toshikoshi-soba (Buckwheat Noodles Eaten on New Year's Eve) is a term for buckwheat noodles which are eaten on New Year's Eve (December 31st) for good luck.
Japanese: 年越し蕎麦（としこしそば）とは、大晦日（12月31日）に縁起をかついで食べられる蕎麦のことである。
English: It is said that people must eat all of the soba (buckwheat noodles) they are offered before the new year dawns, or else they will be unlucky with money in the coming year.
Japanese: 年を越す前に食べきらなければならず、蕎麦を残すと翌年金運に恵まれないなどと言われている。
English: Originally, around the middle of the Edo period, people habitually ate 'misoka-soba' (literally, "buckwheat noodles for the thirtieth day of the month") at the end of each month, and the New Year's Eve soba is believed to be the last surviving remnant of this custom.
Japanese: 元々、江戸時代中期には月末に蕎麦を食べる「三十日（みそか）そば」という習慣があり、大晦日のみにその習慣が残ったものと考えられている。
English: The most commonly held explanation for the origin of Toshikoshi-soba is the wish for a 'slim but long and healthy life,' like buckwheat noodles.
Japanese: 年越し蕎麦の由来とされる説は「細く長く達者に暮らせることを願う」というものがもっとも一般的である。
English: Another theory is that, since soba noodles are easily cut, they express the hope that all burdens imposed during the last year will be "cut off" and not carried over into the next year; however, this explanation is believed to be newer than the custom.
Japanese: 他に「蕎麦が切れやすいことから、一年間の苦労を切り捨て翌年に持ち越さないよう願った」という説もあるが、後付けの説とも言われている。
English: In the Aizu district of Fukushima Prefecture, soba noodles are customarily eaten on New Year's Day instead of New Year's Eve; in addition, "mochi" (sticky rice cake) is eaten on the second day and "tororo" (grated yam) is eaten on the third day of the New Year.
Japanese: 福島県の会津では、大晦日でなく元旦に蕎麦を食べる風習がある（蕎麦以外にも「二日にもち、三日とろろ」といった風習がある）。
English: In Niigata Prefecture, soba noodles are customarily eaten on the fourteenth day of January (the eve of the lunar New Year), when they are called 'Juu-yokka soba' (literally, "soba noodles for the fourteenth day), as well as on the first day of January (New Year's Day) instead of New Year's Eve.
Japanese: 新潟県では、大晦日でなく1月14日（小正月の前日）に蕎麦を食べる「十四日（じゅうよっか）そば」や1月1日（元旦）に蕎麦を食べる風習もある。
English: In the Kita Ward of Niigata City (formerly Toyosaka City,) it is common to eat soba noodles at midnight on New Year's Eve.
Japanese: また、新潟市北区(新潟市)（旧・豊栄市）では、大晦日の2400に蕎麦を食するのが一般的である。
English: In Fukui Prefecture, many people eat 'oroshi-soba' (soba noodles with grated daikon radish, also known as "Echizen soba" or "soba noodles of Echizen province") which is made by pouring a strong broth diluted with grated daikon radish over soba noodles and adding green onions and katsuobushi (small shavings of dried bonito).
Japanese: 福井県では　濃い目のつゆを大根おろしでのばしてそばにかけ、ネギと鰹節をのせた「おろしそば」（越前そば）を食べることが多い。
English: There was formerly no custom of eating soba noodles on New Year's Eve in Okinawa Prefecture; however, many people have recently begun to eat soba noodles in this way, although many of them eat Okinawan soba noodles instead of "Nihon-soba"noodles (literally, Japanese buckwheat noodles).
Japanese: 沖縄県では、以前は年越し蕎麦を食べる習慣はなかったが、近年は食べる人も多くなっている（ただし、日本そばではなく沖縄そばを食べる人の割合が多い）。
English: Sanuki Udon noodles have become so well-known that even a nationwide news program showed scenes from a Sanuki Udon shop in Kagawa Prefecture together with scenes from a soba noodle shop in Tokyo.
Japanese: 全国ニュースでも東京の蕎麦屋の風景と香川のうどん屋の風景を併せて紹介するなど認知度が高くなっている。
English: Under Japanese lunisolar calendars such as the Tenpo-reki (the Tenpo calendar), Omisoka is either December 30 (lunar calendar) or 29 (lunar calendar).
Japanese: 天保暦(旧暦)など日本の太陰太陽暦では12月30日(旧暦)、または12月29日(旧暦)である。
English: Of these misoka days, the last one in a year - in other words, the last day of December (or the intercalary twelfth month) - was referred to as "Omisoka."
Japanese: 晦日のうち、年内で最後の晦日、つまり12月（または閏月12月）の晦日を大晦日といった。
English: However, misoka could fall on the 29th day of a month, due to the varying number of days per month in different years.
Japanese: ただし、月の大小が年によって変動するので、実際には29日のこともあった。
English: The term 'Tsugomori' was modified from 'tsuki-gomori' (literally, "hiding moon") and is synonymous with 'misoka.'
Japanese: 「つごもり」は、晦日の別名であり、「月隠り（つきごもり）」が転じたものである。
English: Formerly, people used to stay awake during the night of joya to welcome the god of the incoming year, due to a superstition that they might get gray hair or wrinkles if they went to bed at an early hour that night.
Japanese: かつては、除夜は年神を迎えるために一晩中起きている習わしがあり、この夜に早く寝ると白髪になるとか、皴が寄るとかいった俗信があった。
English: Since Omisoka is the day just before the new year, in many cases, entire families gather together.
Japanese: 大晦日は正月の一日前であることから、家族が全員そろっていることが多い。
English: For that reason, many special programs aimed at happy family circles are aired on TV, and are now a charming feature of the Omisoka season.
Japanese: そのため、テレビ番組においては一家団欒をにらんでの目的で特別番組を多く編成しており、これも大晦日の風物詩となっている。
English: The Martial Arts Event "K-1 PREMIUM Dynamite!!" (affiliated with TBS Television)
Japanese: 格闘技イベント『K-1PREMIUMDynamite!!』（TBSテレビ系）
English: Dick Clark's New Year's Rockin' Eve (American Broadcasting Company)
Japanese: DickClarksNewYearsRockinEve（アメリカン・ブロードキャスティング・カンパニー）
English: "Sekihan" means glutinous rice steamed with red adzuki beans or black-eyed peas at the rate of 10 to 20 percent of the total.
Japanese: 赤飯（せきはん）とはもち米に小豆またはササゲ（大角豆）を1～2割混ぜて蒸しあげた飯である。
English: Until around the Meiji period, pure white steamed glutinous rice was called "okowa" and was distinguished from "sekihan," which contains red adzuki beans or other ingredients, though today "sekihan" is included in the category of okowa.
Japanese: 明治ごろまではもち米を蒸しただけのものをおこわといい小豆などを混ぜたものと区別していたが、現在は赤飯もおこわというようになった。
English: Although red adzuki beans are better for eating than black-eyed peas, the former could be regarded as inauspicious since it might easily crack in body (or peel), which would remind one of seppuku (suicide by disembowelment), so that black-eyed peas may be used instead of adzuki beans, especially in the Kanto region.
Japanese: 食味的には小豆の方が上であるが小豆は胴割れ（皮が破れること）しやすく切腹を連想させて縁起が悪いとされ、特に関東地方でささげを用いることが多い。
English: In addition to adzuki beans and black-eyed peas, sugar is commonly used to sweeten sekihan rice, the custom of which is practiced in some areas including Yamanashi Prefecture, the northern Tohoku region such as the Tsugaru area of Aomori Prefecture and the northern area of Iwate Prefecture, and in Hokkaido, where many people from the above areas now live.
Japanese: また、山梨県や青森県の津軽地方、岩手県県北などの北東北の一部とその出身者の多い北海道では、小豆やささげを使うが砂糖を入れて甘い味付けにするのが一般的である。
English: Although this name pertains to "sekihan," it's not as reddish as the usual sekihan rice but is instead somewhat brownish, resembling gomoku-okowa (glutinous rice steamed with various vegetables or fish).
Japanese: 「赤飯」という名がついているが一般的な赤飯のように赤くはなく、どちらかというと五目おこわのように茶色に近い。
English: When eating sekihan rice, people sprinkle onto it some gomashio (salt with sesame) containing unprocessed sesame seeds instead of the usually cut and parched ones, because the act of cutting or parching is regarded as ominous.
Japanese: 食べるときにはごま塩をふりかけるがそのゴマも切ったり炒ったりすると縁起が悪いとされ、そのまま用いる。
English: Though sekihan is generally served on festive occasions, it's not limited to celebrations but is also offered on unfortunate incidents (including Buddhist services for the dead) in some regions.
Japanese: 祝いの席などで食べることが多いが祝いの席に限らず、凶事の席（仏事など）に赤飯を食べる地域もある。
English: Officially, only glutinous rice is used for steaming, but in the case of boiling nonglutinous rice is mixed at the rate of ten to twenty percent of the total, since boiled glutinous rice tends to become too soft and sticky.
Japanese: 米はもち米のみを使い蒸しあげるのが正式だが炊く場合は仕上りがべたつきやすい為、うるち米を1～2割まぜる。
English: Cool down the red-colored broth of the parboiled beans or peas, and immerse the rice in it in order to make the rice reddish when it's steamed or boiled.
Japanese: 赤い色のついた豆の煮汁は冷まし、米を浸しておく事で赤飯の色付けとする。
English: As the broth cools down, scoop it up and pour it back repeatedly so that its colors will emerge through contact with the air and the oxidization of its ingredients.
Japanese: なお煮汁を冷ます際にひしゃくですくい、上から何度も落とすようにして空気に触れさせると煮汁の成分が酸化されることで発色が良くなる。
English: This belief can also be explained by the legend of ninuriya (red arrows), the mythological origin of hamaya (ritual arrows to drive away devils), as told in the myths about the births of the ancient god and goddess, Kamowake-ikazuchi-no-mikoto and Himetatarai-sukeyori-hime.
Japanese: また、神話の賀茂別雷命や比売多多良伊須気余理比売出生の話に丹塗矢（破魔矢の神話的起源）の伝承があることからも窺える。
English: Because the Shinto religion was founded on beliefs in the deities of rice cropping, such as Tanokami (a deity of rice fields and harvests), rice has been considered to be a most valuable food.
Japanese: また、神道は稲作信仰を基盤として持ち（田の神など）米はとても価値の高い食糧と考えられてきた。
English: Accordingly, in ancient times people were reportedly accustomed to offering steamed red-kernelled rice to the deity, and even today this custom is practiced by shrines in various regions.
Japanese: このため、古代には赤米を蒸したものを神に供える風習があったようである（現在でもこの風習は各地の神社に残っている）。
English: In the late Jomon period, rice of an intermediary kind between the Indica and Japonica types was introduced to Japan, the color of which was similar to that of sekihan.
Japanese: 縄文末期に日本に初めて渡ってきた米はこの2種の中間の種類で、ちょうど赤飯くらいの色だった。
English: However, the breed improvement achieved through the development of rice-growing techniques brought about a new kind of rice that could easily be produced in larger quantities.
Japanese: しかし稲作技術の発展による品種改良でより収量が多く作りやすい米が出てきた。
English: Moreover, feudal lords didn't like to take akagome (red-kernelled rice), which was inferior in taste compared to the new breed, and refused to accept it as nengu (an annual land tax).
Japanese: そして、食味の劣る赤米を領主が嫌って年貢として収納することができなかった。
English: It is, however, assumed that the custom of eating red rice survived through the coloring of white rice with red adzuki beans and other available foodstuffs.
Japanese: だが赤いご飯を食べる風習自体は生き続け、白い米に身近な食材である小豆等で色付けする方法がとられるようになったと考えられる。
English: The practice of adding sesame seeds ("goma" in Japanese pronunciation) atop sekihan rice is used in order to betray (gomakasu (verb) in Japanese) gods by covering up the act of having turned white rice into red rice.
Japanese: 赤飯にゴマを乗せるのは白いご飯を赤くしたことを神様にゴマかすためである。
English: Although sekihan rice is now prepared for fortunate events, in the old days it was eaten in unfortunate incidents (=>"Hare and Ke" (the dichotomy of sacred and profane)).
Japanese: 現在は祭りや誕生祝いなど吉事に赤飯を炊くが、古くは凶事に食べていた（→ハレとケ）。
English: White rice, which was originally eaten for fortunate events (or in ordinary times), has now come to be eaten in unfortunate incidents, while sekihan rice, which was originally eaten in unfortunate cases, has come to be eaten in fortunate cases.
Japanese: 本来吉事（または平時）に食べる白飯を凶事に食べ、逆に凶事の赤飯を吉事に食べるようになった。
English: Such inversion is considered to have been achieved in order to change people's luck, though it isn't known when this occurred.
Japanese: いつ頃から反転したのかは不明であるが、こうすることで縁起直しを図ったと考えられている。
English: People in some regions had the custom of serving sekihan rice in celebration of a girl's first menstruation, but that custom is now going out of fashion.
Japanese: 地方によって女児の初潮を祝して赤飯を振舞う習慣があったが、廃れつつある。
English: Specifically, it refers to festival foods (menus) prepared by New Year's Eve for the New Year's holidays.
Japanese: 特に、正月に備えて年明けまでに用意されるお祝いの料理（献立）を指す。
English: This reflects the belief that "the kitchen must be kept quiet during New Year's holidays to invite gods."
Japanese: これは、「神様をお迎えした新年に台所を騒がせてはならない」、という考えによるものである。
English: It is also said that another purpose of the custom is to allow women to rest during the New Year's holidays by means of the simmered, preserved foods.
Japanese: 転じて、煮しめた保存食により女性が正月三が日に休めるように、とも言われる。
English: Because the purpose is to keep the kitchen quiet and allow women to rest, osechi dishes don't necessarily have to be hand-made.
Japanese: 台所を騒がせず、女性を休めることも目的であるため、家庭での手作りに特別な価値があるわけではない。
English: Accordingly, osechi dishes are now sometimes purchased at department stores or restaurants.
Japanese: したがって近年ではデパートや料亭などのおせち料理が購入されることがある。
English: However, in some parts of Japan, such as Hokkaido, osechi dishes are still eaten on New Year's Eve, following the old custom.
Japanese: ただし、北海道など一部の地方には、かつての名残りで大晦日に食べる風習が残っている。
English: Since ancient times, New Year's Day (January 1) has been celebrated as an important seasonal festival to bring back the god of paddy fields, who had returned to his mountain.
Japanese: 正月元日（1月1日）も、昔から、山に帰った田の神を呼び戻すために祝われる重要な節日とされていた。
English: Once upon a time, when Emperor NINTOKU went up to the tower of his palace on New Year's Day, he noticed that there was no smoke rising up from the kitchen chimneys of houses because of shortage of foods due to a bad harvest.
Japanese: ある時、凶作によって食料が枯渇し、正月に炊飯する為の竈から煙が上がらないのを高殿に昇った仁徳天皇が見つけた。
English: He was shocked by the scene and said, "I will not levy taxes in the year when smoke does not rise up from the kitchen chimneys of houses on New Year's Day."
Japanese: 仁徳天皇は、心を痛め、「正月に民達の竈から煙の上らない年は免税とする」と言った。
English: It is said that Emperor NINTOKU did not revoke the tax exemption policy even though he couldn't repair his palace due to the shortage of income.
Japanese: その後も免税措置は撤回せず、仁徳天皇の御殿は雨漏りがするほど酷い状況であったという。
English: Therefore, today's osechi-ryori only refers to the foods for New Year's Day that are prepared by New Year's Eve (foods for the New Year's holidays).
Japanese: このため、御節料理とは、前年の大晦日までに作られる、翌年の正月のための料理（正月料理）のみを指すようになった。
English: Osechi was originally a term used in reference to Sechinichi or Sekku (seasonal festivals) corresponding to special occasions on the calendar, the change of seasons, etc., which were imported from the Chinese continent.
Japanese: 「御節」とは、中国大陸から伝わった暦上の節目、季節の変わり目などにあたる節日（せちにち、節句）のことを指す。
English: The basic osechi-ryori consists of Otoso, Iwaizakana-sanshu (Mitsu-zakana), Zoni and Nishime.
Japanese: 御節料理の基本は、お屠蘇、祝い肴三種（三つ肴）、雑煮、煮しめである。
English: The term "osechi-ryori" commonly refers only to the foods packed in a nest of lacquered boxes instead of referring to the entire menu.
Japanese: 一般的には、御節料理とは、献立すべてを指すのではなく、重箱詰めされた料理のみを指す。
English: The style of packing foods in nests of lacquered boxes represents multilayered happiness (for the same reason, it is said that one should ask for a refill when eating zoni).
Japanese: 重箱に詰めるのは、めでたさを「重ねる」という意味で縁起をかついだものである（同様の意味合いから、雑煮もおかわりをするのが良いとされている）。
English: Many osechi dishes can last a couple of days in the refrigerator or at a cool room temperature because they've been heated, dried, vinegared or heavily flavored.
Japanese: 一つ一つの料理は、火を通したり干したり、あるいは酢に漬けたり味を濃くするなど、日持ちする物が多い。
English: This is because the kitchen isn't used during the New Year's holidays due to a custom established in the late Heian period, in which the use of fire is avoided in the kitchen during the New Year's holidays so as not to anger Kojin, the god of fire.
Japanese: これは、火の神である荒神を怒らせないため、正月に台所で火を使うことを避けるという平安時代後期からの風習により、正月には台所仕事をしないからである。
English: Nowadays, thanks to advancements in food preservation technology, various foods, such as perishables and costly delicacies, are also frequently served in nests of lacquered boxes.
Japanese: 現在では、食品の保存技術も進んだため、生ものや珍味など、多種多様な料理を重箱に詰めて供することも多い。
English: Furthermore, people increasingly purchase ready-made packed osechi dishes at grocery stores and department stores, or from Internet sites, instead of preparing them at home.
Japanese: また、お節料理を自宅で作らずに既成の詰め合わせのお節料理を、食料品店、百貨店、インターネット上の店舗その他で買い求める人々も増えている。
English: Additionally, according to a survey conducted on 113 households in the metropolitan area, it seems that, starting around 2004, there have been people who don't eat osechi dishes during the New Year's holidays.
Japanese: 更に、首都圏の113家庭を対象とした調査では、2004年頃から正月だからといって殊更御節料理にとらわれない人も現れているようである。
English: Conversely, without the iwaizakana, even with other expensive foods, the festive table for celebrating New Year's Day cannot be completed.
Japanese: 逆に、どんなに贅沢な料理を揃えても、祝い肴がないと正月の祝い膳の体裁が整わない。
English: Tazukuri has been eaten to pray for a good harvest because sardines were employed as a useful fertilizer for plowed lands.
Japanese: 田畑の高級肥料としてイワシが使われていた事から豊作を願って食べられた。
English: Kuromame has been eaten to encourage the ability to work hard and lead a healthy life ("mame" in Japanese means hard-working and good health), because it was said that its black color has the effect of charming evil spirits.
Japanese: 黒には魔よけの力が有るとされていたので、まめ（勤勉）に働き、まめ（健康）に暮らせることを願って食べられた。
English: Tataki-gobo has been eaten to pray for a good harvest because its shape and color are similar to those of a black, auspicious bird that is said to come flying down when a good harvest is expected.
Japanese: 形や色が豊作のときに飛んでくると伝えられている黒い瑞鳥を連想させる事から豊作を願って食べられた。
English: As in the kanto style, kuromame has been eaten to encourage the ability to work hard and lead a healthy life, because it was said that its black color had the effect of charming evil spirits.
Japanese: 関東と同じく、黒には魔よけの力が有るとされていたので、まめ（勤勉）に働き、まめ（健康）に暮らせることを願って食べられた。
English: The term "date" is used to express gorgeousness; it is said that this term originated from Masamune DATE's attention-getting style, etc.
Japanese: 「伊達」の由来は華やかさ派手さを表す言葉で伊達政宗の派手好きに由来することの他、諸説ある。
English: The term "kinton" is used in reference to a gold-colored dumpling (in some regions it may mean a golden mattress).
Japanese: 「金団」とは黄金の団子という意味（金の布団の意味とする地方もある）。
English: Ebi-no-yakimono has been eaten to pray for a long life because the shape of a lobster with its long antennas and curved waist is similar to that of an aged person.
Japanese: ひげが長く腰が曲がっている様子が老人を連想させる事から長寿を祈願したもの。
English: While lobsters have been mainly used, prawns are coming into use for economical reasons.
Japanese: イセエビを使うことが多かったが、高価である為、クルマエビなどが使用されている。
English: While traditional osechi dishes have been packed in five-layer lacquered boxes, recently simplified three-layer lacquered boxes have come into use.
Japanese: 伝統的な御節料理の重詰めには五段重を使うが、近年では省略され三段重が利用される場合が多い。
English: The style of packing foods in nests of lacquered boxes represents multilayer happiness (for the same reason, it is said that one should ask for a refill when eating zoni).
Japanese: 重箱に詰めるのは、めでたさを「重ねる」という意味で縁起をかついだものである（同様の意味合いから、雑煮もおかわりをするのが良いとされている）。
English: The yo (与) -no-ju (the fourth box) is written as "与" instead of "四," because the pronunciation of "四" is the same as that of "死 (death)."
Japanese: 四段目が与の重（よのじゅう）と呼ばれるのは四（し）が死を連想させ縁起が悪いと考えられているためである。
English: Although the order may vary depending on the region or the house, osechi dishes are commonly packed as follows:
Japanese: 詰め方は地域や家風によっても異なるがおおむね以下のようになっている。
English: The fact that the fifth box is empty means it isn't full (not the best); consequently, there is room left for future expansion and further prosperity.
Japanese: 五の重が空になっているのは、現在が満杯（最高）の状態ではなく将来さらに繁栄し、富が増える余地があることを示している。
English: Sansho (Japanese pepper; scientific name: Zanthoxylum piperitum) is one of the deciduous shrubs of Rutaceae, Zanthoxylum.
Japanese: サンショウ（山椒、学名：Zanthoxylumpiperitum）はミカン科サンショウ属の落葉低木。
English: Hajikami is another name for ginger, so it's called 'Narihajikami' to distinguish the two.
Japanese: ハジカミはショウガの別名でもあり、その区別では「なりはじかみ」と呼ばれた。