nntsuzu/KFTT huggingface dataset:
English: Contrastingly, in the case of ready-made wafuku, with the exception of hakama (a formal divided skirt for men) and tabi (split-toe socks), there are only three standard sizes: for children, adult men and adult women.
Japanese: 一方、和服の既製品の場合は、袴と足袋を除けば、子供用・大人の男性用・大人の女性用の3つの標準寸法があるだけである。
English: With the exception of hakama and tabi, however, fitting wafuku to an individual is done during the stage of kitsuke (kimono-wearing).
Japanese: しかし袴・足袋を除けば、和服を個人の体型に合わせるのは着付けの段階である。
English: For the women's wafuku, the length of the hem can be adjusted by folding the cloth at the waist.
Japanese: 女性用の和服では、裾の長さは腰の位置で折り畳むことにより調節される。
English: For this characteristic of wafuku, which is not seen in Western clothing, when one is to buy a new wafuku there is less need to verify the sizes than in Western clothing.
Japanese: 洋服にはないこの和服の特徴により、和服を新たに取得するときに、洋服よりもサイズを確かめる必要性が低い。
English: Also, unless the body shape differs greatly between the parent and the child, it is possible for the daughter to wear her mother's expensive wafuku, such as at her wedding ceremony.
Japanese: また、親と子の体型がよほど大きく違わないかぎり、娘の結婚式などで母の高価な和服を娘が着るようなことが可能となる。
English: However, even if it is a women's wafuku, if a Caucasian women of Europe and America were to wear it the size may not fit, since she would typically be taller than a Japanese woman.
Japanese: ただし、女性用の和服であっても、欧米の白人女性が着る場合、彼女たちは一般的に日本人女性と比べて背が高く、サイズが合わないことがある。
English: For men or women, wafuku formalwear is made in a noble, dignified style; therefore, it is very expensive, and there are times when they bear value as traditional crafts and works of art.
Japanese: 男性用・女性用を問わず、正装の和服は格調高く作られ、非常に高価であり、伝統工芸品・芸術作品としての価値が生まれることもある。
English: Jo (about 3.79m), Shaku (about 37.9cm) and Sun (about 3.78cm) of Shakkanho (the old Japanese system of weights and measures) is used for the unit of length instead of the metric system.
Japanese: 長さの単位に、メートル法ではなく尺貫法の丈・尺・寸が使われることがある。
English: Tanmono is a long, narrow piece of cloth ranging from 36cm to 72cm in width and a length ranging from 4m to 26m.
Japanese: 幅が36cmから72cm、長さが4mから26mある、細長い布である。
English: Tanmono that are often used to make nagagi (full-length garments) for adult women are called "namihaba," which are 36cm in width.
Japanese: 大人の女性用の長着によく使われるのは、幅が36cmの並巾と呼ばれる反物である。
English: Needles including 'tsumugi-erishime' (a needle used for blind-stitching the collar of kimono made with pongee), 'kinu-erishime' (a needle used for blind-stitching the collar of a kimono made with silk), 'momen-erishime' (a needle used for blind-stitching the collar of a kimono made with cotton), 'chabo needle (large)' (a somewhat thick needle for sewing cotton fabric), 'chabo needle (medium),' (chabo needle (short)', 'kinukuke' (a needle for blind-stitching silk), 'okuke' (a long needle used for blind-stitching cotton fabric), 'kokuke' (a short needle used for stitching cotton fabric), 'momen-nui' (a 3.6cm needle used for sewing cotton fabric) 'san no san' (a 3.9cm needle used for sewing cotton fabric), 'yon no san' (a 3.9cm needle used for sewing silk), and 'yon no yon' (a 4.2cm needle used for sewing silk) are used for wasai.
Japanese: 和裁の針には、「紬えりしめ」「絹えりしめ」「木綿えりしめ」「大ちゃぼ」「中ちゃぼ」「小ちゃぼ」「絹くけ」「大くけ」「小くけ」「木綿縫い」「三の三」「四の三」「四の四」などが使われる。
English: Once each year since 1967, the Ministry of Health, Labor and Welfare judges technicians who have been recommended, and selects an outstanding technician, commends and presents that individual as a 'contemporary master craftsman.'
Japanese: 厚生労働省は、1967年度から毎年1回、推薦された者を審査し、卓越した技能者を選んで、「現代の名工（卓越した技能者）」として表彰・発表している。
English: There is a classification of occupation called 'wafuku shitate and shuri shoku' (tailoring and mending) under a classified category called 'Profession in Apparel.'
Japanese: 「衣服の職業」という職業部門に、「和服仕立・修理職」という職業分類がある。
English: Many of the prominent technicians in the trade related to wafuku, such as tailoring and dying, have been commended.
Japanese: 和服仕立職や染色工など、和服関連の職業の卓越した技能者が、今まで多数表彰された。
English: Its process of tying is fastening an obi around the body, turning up one of the ends and knotting it with the another end in komamusubi (a square knot).
Japanese: 体に帯を巻きつけた後、片方の端を折り返して反対側の端とこま結びにする。
English: This method was named "kainokuchi" because two folds that overlap each other look like the mouth of a bivalve.
Japanese: 折り目が二つ重なって二枚貝の口を見るようであることから「貝の口」と名づけられた。
English: An obi knot that is tied by folding the edges (tare) of both ends of the obi in half widthwise is also called a kandamusubi knot.
Japanese: 垂れとは逆の端も幅が半分になるように折って結んだものを神田結びとも呼ぶ。
English: Kainokuchi knot is the most popular method in tying kaku-obi (a stiff sash for men) and is suitable to use under haori (Japanese half-coat) since its shape is flat.
Japanese: 角帯の最も一般的な結び方の一つであり、結び上がりが平面的なため羽織下に結ぶのに適している。
English: It is also used in tying women's hanhaba-obi (a half-width obi) and hitoe-obi (a simple summer obi), and it is often used, instead of bunko-musubi knot, for wearing Yukata (Japanese summer kimono).
Japanese: 女性の半幅帯や単帯でも良く行われ、文庫結びの代わりに浴衣に結ぶことも多い。
English: Kainokuchi knot is useful when travelling for long time since it hardly loses shape even leaning on the back of seat.
Japanese: 背もたれに寄りかかっても型崩れをしないため、長時間乗り物に乗る場合などに重宝する。
English: It was favored by the men of taste, such as chajin (master of tea ceremony) and haijin (haiku poet), in the last stage of Edo period, and it later came into use among females.
Japanese: 江戸時代末期に茶人や俳人など風流好みの男性が好んで着用したが、後に女性も着用するようになった。
English: Unlike haori, however, its uchiawase (the front panel of cloth of kimono) is wide enough to cover whole the chest, its neckline is banryo (marukubi : round collar) and it's front panels of cloth are tied by braids.
Japanese: 羽織と違って、胸部を完全に覆うほど打ち合わせ部分が深く、襟ぐりがやや深い盤領（円衿）で組みひもで前をとめる。
English: However, it's scope of uses became wider gradually, and the term "hifu" normally refers "sodenashi hifu" (hifu without sleeves) for girls if we use this term at kimono shop.
Japanese: しかし用途が広がり、現在和服を注文する際に被布といえば少女用の「袖なし被布」が一般的。
English: Unlike hifu for adults, it has no sleeves and an ornament of chrysanthemum knot made of a silk string is often attached on the shoulder sections of uchiawase.
Japanese: 大人用の被布と違って袖が無く、絹紐で作った菊結びの飾りが打ち合わせ部分の両肩に縫い付けられていることが多い。
English: It is used mainly by girls under the age of 10 probably for the purpose of protecting kimono from tainting and is seldom used by boys or older girls.
Japanese: 汚れを防ぐためのものだろうが、十歳未満の少女が着用する場合がほとんどであり、少年や年長の少女が着用する機会は少ない。
English: When we order a set of clothes for shichi-go-san at a dress rental firm, hifu is usually included in the set.
Japanese: 貸衣装屋などで七五三用の衣装セットを注文すると大抵被布がついてくる。
English: the Mifa shanshui is a style of Sansui-ga (Chinese-style landscape painting) with ink that Futsu BEI and his son Mi Youren, literati painters during Sung dynasty in China, are reported to have started
Japanese: 米法山水（べいほうさんすい）は、中国、宋代の文人画家、米芾・米友仁父子が始めたと伝えられる水墨山水画法。
English: It is said to deviate from Wang Mo, one of the founders of Sansui (landscape, hills and rivers) with hatsuboku (splashed-ink technique) of a native style during the period of Tang Dynasty.
Japanese: 唐代の溌墨山水、粗放な型の画風の創始者の一人王黙に源を持つといわれる。
English: The style became quite elegant in later years but not a few are too balanced and formalistic.
Japanese: 後世では極めて瀟洒なものになった反面、整いすぎて形式化したものが少なくない。
English: The technique is not to use lines showing the outer edges but use ink shading to form the shape of mountains and the branches and trunks of trees and then make several layers of spots on the shading.
Japanese: 輪郭線を用いず、山の大体の形や木の枝幹を墨のぼかしで作り、その上に墨の点を重ねてかきあげる方法である。
English: It was first became popular among servants of a Hatamoto samurai and then widely spread among the general public.
Japanese: 当初は旗本に支える使用人の旗本奴たちの間で流行し、これが一般にも広まった。
English: The Tanzen is shaped just like a padded haori (a Japanese half-coat) having wide sleeves and worn by tying front strings.
Japanese: 丹前はちょうど綿の入った広袖の羽織のような形をしており、前を紐で結んで着る。
English: The Tanzen is said to originally come from garments worn by Katsuyama (yujo (a prostitute)), a popular yujo of red-light district Yoshiwara.
Japanese: 丹前の原型は吉原遊廓の有名な遊女だった勝山(遊女)の衣装にあるという。
English: Located in front of hantei (residence maintained by a daimyo in Edo) of the Hori clan, the bath house was called "Tanzenburo bathhouse."
Japanese: この風呂屋は堀氏の藩邸の前にあったことから「丹前風呂」と呼ばれていた。
English: In the Tanzenburo bathhouse, a place in connection with Katsuyama, yuna wishing to follow Katsuyama worn clothes quite similar to hers.
Japanese: 勝山ゆかりの丹前風呂では湯女たちが勝山にあやかって良く似た衣装を身につけていた。
English: Servants of a Hatamoto samurai who often visited it competed their elegance by wearing haori similar to the clothes of yuna's.
Japanese: そこにに通い詰めた旗本奴たちがそれによく似た羽織を着て風流を競った。
English: The Tanzen style--the way men like these servants of a Hatamoto samurai, and later kyokaku (a professional gambler in the Edo period) casually worn gaudily striped Tanzen and a wide Tanzen obi sash.
Japanese: こうした旗本奴や、のちには侠客などが、派手な縞柄の丹前に広幅の丹前帯をだらしなく絞めて着流したのが丹前風であった。
English: He gained a great popularity because he worn this Tanzen--which was popular in those days--and leisurely went in and out of passage through audience to stage showing a swaggering walk.
Japanese: 彼は当時流行していたこの丹前姿で六方を踏んで悠々と花道を出入りしたことで絶大な人気を得た。
English: There was no end to the number of men who worn Tanzen and walked around in town leisurely following the popularity of this tanzen roppo (a swaggering walk).
Japanese: この丹前六方にあやかって、丹前を着流して市中を悠然と闊歩する者が後を絶たなかった。
English: It is made by sandwiching sashimi (fresh slices of raw fish) between pieces of konbu (kelp) and letting it stand overnight in the refrigerator, and is served with wasabi joyu (soy sauce mixed with wasabi paste).
Japanese: 刺身をコンブで挟んで冷蔵庫で1晩程度置いたもので、刺身と同様わさび醤油につけて食べる。
English: Konbushime is one of the uses of konbu for people in Toyama who have consumed konbu in large quantity since the Edo period in which konbu was sent by kitamae-bune (cargo ships) from Hokkaido.
Japanese: 富山県は江戸時代より北前船で北海道から送られた昆布を大量に消費しており、その利用方法の一つがこの昆布〆めである。
English: The sashimi becomes firm with its fluid absorbed by the konbu, and gets a different depth to its original flavor with the konbu's flavor, including glutamic acid, transferred to the fish.
Japanese: 昆布に水分を吸われて身が締まり、昆布の旨味（グルタミン酸等）が刺身に移ることで、元の刺身とはまた違った深い味わいとなる。
English: Konbushime is usually made with yellowtails and marlins, though it may also be applied to most sashimi including sea breams, squids and deep-water shrimps.
Japanese: ブリやサス（カジキ）が一般的だが、鯛、イカ、甘エビ他、ほとんどの刺身に応用できる。
English: It is available at fish dealers where it is processed and sold in packs like sashimi, while it is also made using leftover sashimi at home.
Japanese: 魚屋などで加工された物が刺身と同様にパックで販売されているほか、余った刺身を使って家庭でも作られる。
English: Even though konbushime pulls strings when flipped to eat, this does not mean it is rotten; this is caused by the mucin derived from the konbu.
Japanese: 食べる際に昆布をめくると糸を引く場合があるが、これは昆布由来のムチン質によるもので腐敗しているわけではない。
English: The konbu, being tender due to absorbed liquid from the sashimi, can also be eaten, as a matter of course.
Japanese: 昆布は刺身からの水分を吸って柔らかくなっており、もちろんこちらも食べられる。
English: In the Kansai region, raw flatfish is sandwiched between pieces of konbu for a few days to transfer its flavor to the fish, which is called konbushime as well.
Japanese: 関西ではヒラメの刺身を数時間昆布に挟んで味を移す調理法もあり、同様に昆布〆めと呼ばれる。
English: Magaki (Japanese oyster), for which Hiroshima is famous, is usually used for kaki furai, but after its season (from fall to winter), iwagaki (another type of oyster) in turn comes into season (spring to summer), allowing us to eat kaki furai throughout the year.
Japanese: カキ(貝)は主にマガキ（名産地として広島が有名）を使用するが、旬の時期（秋から冬）以降はイワガキ（春から夏）が替わって旬を迎えるのでほぼ通年カキフライを食べることはできる。
English: Although there are various theories as to when and how kaki furai was made for the first time, one of the major views, based on the written record known as the oldest material suggests that in the late Meiji era (1868 to 1912), the time of civilization and enlightenment and the developing period of yoshoku (Western-style meal), Motojiro KIDA, who is believed to have invented cutlet, was experimentally frying all kinds of ingredients, one of which happened to be oyster at 'Rengatei,' a yoshoku restaurant in Ginza, Tokyo, which was founded in 1895.
Japanese: カキフライが初めて作られた時期・発祥は諸説あるが、洋食メニュー発展期・文明開化の明治時代（1868年–1912年）後期に東京銀座の洋食屋「煉瓦亭」（創業明治28年）でカツレツを考案したと伝えられる木田元次郎が、あらゆる食材を油で揚げて試していた食材の一品がカキ(貝)であったという煉瓦亭の記録文献が、最古の資料として現在は有力と考えられている。
English: In Europe, where oyster is generally eaten raw, oyster is not commonly fried in cooking.
Japanese: なお、カキの生食が普及している欧米ではフライで供する料理方法は一般的ではない。
English: In Japan, kaki furai is a popular food, almost always ranked No.1 as a favorite oyster dish in surveys.
Japanese: 日本においては、好きなカキ料理のアンケートをとるとたいてい1位にランクされる人気メニューである。
English: Draw moisture from the oyster one by one while preheating frying oil to about 160 to 170 degrees Celsius, and simultaneously pour flour, beaten egg and bread crumbs into bowls for coating.
Japanese: 一つずつ牡蠣の水気を取り同時進行で揚げ油など加熱して準備（約160℃から170℃前後）しながら、揚げ衣（フライ）用の小麦粉、溶き卵、パン粉をボールに入れ準備し、並行作業も進める。
English: Sprinkle a smidgeon of pepper on the oyster, coat it with the flour, dip it in the beaten egg, and then dredge in the bread crumbs.
Japanese: 牡蠣にコショウを少量ふり、小麦粉をまぶし溶き卵をつけ、パン粉付けをおこなう。
English: Fry the oyster in the preheated fryer at about 160 to 170 degrees Celsius.
Japanese: 加熱準備のできた揚げ鍋（約160℃から170℃前後）で牡蠣を揚げる。
English: Wait for 30 to 40 seconds after putting the oyster in the fryer until the oyster becomes brown, turn it over, and fry for another 20 to 30 seconds before taking it out.
Japanese: 牡蠣を揚げ鍋に入れてから30秒から40秒程でキツネ色に揚げ色がついたらひっくり返し、さらに20秒から30秒ほど揚げて取り出す。
English: It is often served with sliced lemons and topped with tartar sauce.
Japanese: レモンのくし切りを添えて、タルタルソースなどをかけて食べることが多い。
English: Tartar sauce, Worcester sauce and ponzu sauce, together with special kinds of homemade ingredients if needed, are also used to taste.
Japanese: 各自の好みで自家製のこだわり具材を入れたタルタルソース、ウスターソースやウスターソース、ポン酢も使用される。
English: There is also a dish called kaki-furai don (kaki furai on rice), which is prepared by boiling onions and kaki furai in warishita (stock mixed with soy sauce, mirin and sugar), covering it with egg, and putting it on rice, just like the dish of katsu don (pork cutlet on rice).
Japanese: またカツ丼のように玉ねぎとカキフライを割り下で煮て、鶏卵でとじ、飯の上に乗せたカキフライ丼という料理もある。
English: The kettekino ho is a garment of chofuku (cloths which the people who came to work at the court on a regular basis wore in the Heian period) in Japan.
Japanese: 闕腋袍（けってきのほう、欠腋袍）とは、日本の朝服の上衣の一つである。
English: It refers to a group of terms of Japanese clothes whose sides under the armhole are not stitched, and the front and back areas are seperated.
Japanese: 袖付けより下側で脇を縫わず、前身と後身が分かれている和服用語集のこと。
English: It is said that Jufuku (everyday court dress in Tang Dynasty) of China, the origin of sokutai (traditional ceremonial court dress) started to be used in the Northern Dynasty (China), and its underarm portions were originally open.
Japanese: 束帯の元である中国の戎服（唐の常服）は、北朝(中国)において使用されはじめたようであるが、元来は腋のあいたものであった。
English: What was modified in a Chinese style around Northern Zhou Dynasty is what is called hoeki no ho in Japan.
Japanese: 北周の頃これを中国風に改良したものが日本で呼ぶところの縫腋袍である。
English: According to the definitions of "the Garment Code" in "Yoro ritsuryo code (code promulgated in the Yoro period)" in the Nara Period, ho (outer robe/vestment) of civil officers' chofuku was called "Koromo" while ho of military officers' chofuku was called "Fusuma."
Japanese: 奈良時代の『養老律令』の「衣服令」が定めるところによると、文官の朝服の袍が「衣」と呼ばれるのに対し、武官の朝服の袍は「襖」と呼ばれた。
English: Articles left by the deceased of Shoso-in gyobutsu (Shoso-in's Imperial Property) show that the opening of the underarm potions is commonly around 50cm long from the hem.
Japanese: 正倉院御物中の遺品によれば腋の開けは、裾のほうより50センチ程度あけたものが多い。
English: This is different from the Kettekino ho in and after the latter half of Heian Period, which turned into a Japanese style whose underarm portions were all open.
Japanese: 平安後期以後の和様化した闕腋袍が、袖付けより下をすべてあけているのと異なる。
English: It can be imagined that the original purpose for the opening was to meet the convenience of riding on horseback, etc.
Japanese: これは元来腋の開けが乗馬等の便宜をはかるためのものであったことをうかがわせる。
English: Military officers of shii (Fourth Rank) and goi (Fifth Rank) usually worn hoeki no as sokutai (traditional ceremonial court dress) and worn kettekino ho only on guard of honor in ceremonies or in accompanying Emperor's going out, while military officers of Rokui (Sixth Rank) and lower ranks usually kettekino ho as sokutai.
Japanese: 四位、五位の武官は行幸の供奉や儀式での儀杖に立つときのみ闕腋袍で、普通は束帯にも縫腋袍、六位以下の武官は束帯では常に闕腋袍となった。
English: "Zisho Shozokusho (Costumes of the Second in Command)"written by FUJIWARA no Teika, describes the details of the complicated use of the attire by tenjobito (a high-ranking courtier allowed into the Imperial Palace).of shii and goi.
Japanese: この四位、五位の殿上人の武官の複雑な装束の使い分けは、藤原定家著とされる『次将装束抄』にくわしい。
English: They also worn ketteki, open sleeve seams, with adjustment of the hem of clothes to the ankle length, when they concurrently work as a military officer, (while civil officers worn hoeki no ho).
Japanese: 武官を兼ねる場合は纔着の欠腋をいつも着用している（文官であれば縫腋袍である）。
English: From the Sengoku Period (Period of Warring States) through the Edo period, Japanese military commanders attached this type of symbols to their camp flags or they placed the symbols around themselves in order that they could show their positions and/or their majesties.
Japanese: 戦国時代(日本)から江戸時代において戦国武将達が己の位置・武威などを誇示する為に備の旗や自身の周りに置く印。
English: Before umajirushi appeared, part of a banner or a shihan-bata (samurai flag) was changed to another unique design and placed around a general.
Japanese: 馬印以前は幟の一部や四半旗を独自の意匠にして大将周りに置く事が行われている。
English: Subsequently, umajirushi in various shapes, not only in a flag shape, were developed with various materials, and these umajirushi became popular.
Japanese: その後、旗の形に留まらずに様々な素材を元にした馬印が考案され、用いられるようになった。
English: The "Nobunaga-ki" (Record of Nobunaga) says, 'There had not been the term "umajirushi" until the Eiroku era (from 1558 to 1570), and then some symbols were gradually developed from the Genki era (from 1570 to 1573) and now they are used as a main symbol,' in the Section 15: Umajirushi.
Japanese: 《信長記》十五馬験之事に、〈永禄（1558‐70）ノ比マデハ馬験ト云事ナカリキ、元亀（1570‐73）ノ比ヨリ初リ、次第ニ長ジテ今ハシルシノ要トス〉とある。
English: According to the "Koyo Gunkan" (record of the military exploits of the Takeda family), the first umajirushi was a gold lantern used as a second matoi (military flag) by a vassal of Ujiyasu HOJYO named Daidoji, and he obtained this lantern by defeating his enemy named Ominokami HONMA and taking his sashimono (standard for identification used on a battlefield).
Japanese: 『甲陽軍鑑（こうようぐんかん）』によれば、北条氏康の臣、大導寺が敵の本間近江守を討ち取って、その指物の金の提灯を小纏にしたのが初めであるとしている。
English: This occurred at the Kawagoe Yoikusa (Night Battle of Kawagoe) of 1546, and this description is inconsistent with the description of the Nobunaga-ki.
Japanese: 河越夜戦（天文15（1546）年）当時のことで、信長記の記述と矛盾する。
English: Traditional ones which were in a flag shape were called hatajirushi and others which were not in a flag shape were regarded as umajirushi, and in later years, o-umajirushi (large umajirushi) were distinguished from ko-umajirushi (small umajirushi); additionally, hatajirushi whose size was equivalent to o-umajirushi were called matoi.
Japanese: 以前の旗の形をしたものは旗印､旗の形ではないものを馬印とし、更に時代を下ると馬印は大馬印と小馬印に分かれた(大馬印に比例する旗印は纏と表記される)。
English: An o-umajirushi and a matoi which respectively represented a commander (samurai general) and his lord were placed around a banner (either an o-umajirushi or a matoi, or both an o-umajirushi and a matoi should be placed) in their camp, and a ko-umajirushi was placed near the commander to display his majesty and position.
Japanese: 備には指揮官である侍大将やその主家を示す大馬印・纏を幟の側に(纏と大馬印は片方、又は双方が置かれる)、侍大将の側には小馬印を置き、それぞれ武威と位置を示した。
English: Likewise, some samurai changed their sashimono attached on their backs to their own design so that they could display their achievement individually.
Japanese: 同様なものとして、個々の武士が己の功名を周囲に誇示する為に背の指物を個人特有にする事がある。
English: When such samurai were promoted and became military commanders, some of them continued to use their sashimono as their umajirushi.
Japanese: その者が出世し、武将になるとその指物をそのまま馬印に用いた事もあった。
English: A sightseeing volunteer guide is an individual who voluntarily assists and guides tourists for free or a nominal fee on a continual basis.
Japanese: 観光ボランティアガイド（かんこうぼらんてぃあがいど）とは、地域を訪れる観光客に対し、無料若しくは低廉な料金で、自発的に、継続して、自分なりのやり方で案内・ガイドする人のことである。
English: There are sightseeing volunteer guide organizations associated with sightseeing areas throughout Japan, and these accept guide requests via groups such as tourist associations.
Japanese: 全国の多くの観光地で観光ボランティア組織が誕生しており、観光協会等を窓口としてガイドを受け付けている。
English: The role differs from traditional tourist guides as the focus is on the individual, and tours are conducted by those who are differentiated from tourism industry professionals such as those organize specialist fee-charging guides who conduct eco and nature excursions.
Japanese: 昔からある観光ガイドとは、個人が主体という点で異なり、（これまでの概念の）観光のプロではない人たちが担っているという点でエコツアー、ネイチャーツアーなどでみられるほぼシステム化された専門の有料ガイドとも区別される。
English: The majority of such organizations were assembled under the leadership of groups related to local public governments, chambers of commerce and industry, as well as hotel associations.
Japanese: その大半は、地方自治体行政や商工会議所・旅館組合等の関係団体の音頭取りで作られたものといえる。
English: There are many volunteer organizations that accept advance bookings through tourism associations, but there recently are also those such as the 'Beppu Hatto Walk' of the Beppu-onsen Hot Spring area that allow anyone who assembles at a given place at a certain date and time to participate.
Japanese: 観光協会等の団体を通じた事前申込制としているボランティア組織が多いが、別府温泉の「別府八湯ウォーク」のように、決まった日時に集合すれば誰でも参加できる形態を採るところも最近ではある。
English: The main conditions that define the role are the fact that it is voluntary, undertaken on a continual basis and conducted personally.
Japanese: 先の定義で示した「自発性」、「継続性」、「個人性」がポイントである。
English: Tourism volunteer guides are not employees of tour guide companies but are, as the name suggests, individuals who voluntarily join groups and serve as guides.
Japanese: 観光ガイド社の従業員としてではなく、文字どおり一個人として自発的にその組織に参加し、ガイドを行う。
English: Therefore, although they are part of an organization and obey its rules, the itinerary of tours can effectively be determined by the guide and may be conducted in one's own words.
Japanese: そして、組織でありながら、組織のルールに従うものの、ガイドの内容については実質的に個人個人の個性が許されており、自分なりの言葉で案内・ガイドしている。
English: Some such guides are so enthusiastic that they create their own guide manuals and guidelines and even order special clothing.
Japanese: なかには自分でガイドマニュアルや手引きをつくったり、専用の衣装を誂えたりする熱心な人も居る。
English: Local historians have long conducted talks for local residents as well as schoolchildren and pupils during field trips but this phenomenon does not fall under the definition of tourism.
Japanese: 以前から郷土史家と呼ばれる人が地域の住民もしくは社会見学の一環として訪れた学童・生徒等を対象に説明を行っていたということはありえるが、これは「観光」の要素は乏しい。
English: Tourism volunteer guides began to come to attention in the first half of 1990s and their numbers rapidly increased throughout the country from 1995.
Japanese: 観光ボランティアガイドは、1990年代の前半に注目され始め、1995年以降各地で急増した。
English: Tourism volunteer guides arose to meet the needs of those tourists who were not satisfied with talks about the usual sightseeing spots and wanted to acquire a deep knowledge and discover something new.
Japanese: 観光ボランティアガイドの成長の背景には、ありきたりの観光地の説明ではなく、ディープな知識を吸収したい、新しい発見をしたいという観光客のニーズも見逃せない。
English: Major reasons for choosing to become a tourism volunteer guide include the desire to use one's knowledge acquired through lifelong study to educate visiting tourists to attain a feeling of self-fulfillment, a sense of pride in the area in which one lives, and taking pleasure in meeting new people from different places.
Japanese: 何よりも生涯学習時代の到来を踏まえ、自己の知識を活かして訪れる観光客のお役に立ちたい、それが自己実現につながる、そして自分の街を誇りに思い、他の地域の人々との新たな出会いが楽しいという、ボランティアの成り手自身の意識の成熟が大きな要因として挙げられる。
English: In addition, one cannot overlook the needs of regional governments hoping to increase the numbers of tourists and visitors, related industries whose interest is to increase the length of tourist stays, and travel agencies aiming to promote new attractions.
Japanese: 加えて、観光客・交流人口を増やしたい地元自治体や、観光客の滞在時間を少しでも伸ばしたい関連事業者、新たな魅力を注入したい旅行社などのニーズも見逃せない。
English: Tourism administration bodies find it desirable to use volunteers to increase income by increasing the numbers of visitors while ensuring that they see as much as possible and stay for as long as possible.
Japanese: 観光行政サイドとしては、ボランティアガイドを利用して、少しでも訪れる人を増やすとともに、じっくりと見て回ってもらって滞在時間を伸ばし、観光消費に結び付けたいと考える。