nntsuzu/KFTT huggingface dataset:
English: However, it is wrong for a customer to use this term when talking to a chef because this term originated from a phrase 'very sorry to ask you to pay the bill' said by a chef to a customer.
Japanese: ただし、これは板前が客に対して「お勘定のことなどお伺いしまして、さぞかし愛想の悪いこととは思いますが」と使う言葉を由来としているがために、客が板前に対して使うのは間違いである。
English: There is another theory that this term originated from a phrase, 'Take the (last) amiable attitude (toward a customer),' said to a hostess by a chef who received an offer for the bill.
Japanese: また、かつて会計を頼まれた際女将などに対して「（お客さんに最後の）愛想をすませといて」と言ったのが元という説もある
English: This term originated from shari of a Buddhist word, meaning, a word, zaali (शालि), meaning rice in Sanskrit.
Japanese: 仏教語の舎利（飯）、すなわちサンスクリットの米を意味する単語シャーリ(zaaliशालि)を語源とする。
English: For reference, 'shari' of Busshari (Buddha's ashes) originated from a word, zariira (शरीर), meaning 'body,' and the same Chinese characters applied to both words in Sanskrit when they were translated into Chinese.
Japanese: ちなみに仏舎利の「舎利」は「肉体・遺体」を意味する単語シャリーラ(zariiraशरीर)であり、どちらもサンスクリットの漢訳に同じ漢字が宛てられたもの。
English: The latter theory of originating from Busshari already appeared in a description in Hizoki (an early Shingon text) that 'each grain of rice is called shari in India. Busshari also looks like a grain of rice. Therefore, it is called shari.'
Japanese: 後者の仏舎利を語源とする説も、秘蔵記に於ける「天竺呼米粒為舎利。仏舎利亦似米粒。是故曰舎利。」という記述で既に現われている。
English: Tsume: Salted and sweetened broth similar to broth for tsukudani (small fish, shellfish, konbu, etc. boiled in sweetened soy sauce), which is applied to neta with plain taste such as conger eel, cooked clam, and so on
Japanese: ツメ-アナゴや煮蛤などの淡白な味をしたネタに塗る、佃煮の汁に似た甘塩辛い煮汁。
English: Baran (plant) or Haran: Leaves of plants used for partitioning or decoration
Japanese: バラン(植物)、ハラン（馬蘭、葉蘭）-仕切りや飾り付けに用いられる植物の葉。
English: Another theory is that this term originated from a product by the name of Shiho Tsukuba (which contains a Chinese character referring to Murasaki; Mt. Tsukuba) seen from Tsuchiura.
Japanese: 土浦から見える紫峰筑波（筑波山のこと）と言う商品名から来たという説。
English: There is also another theory that this term originated from the purple color that was a symbolic color of the polar star because Kikko (hexagonal pattern) of tortoiseshell pattern used as a brand mark of Kikkoman Corporation was a symbol of the North Start belief (Myoken Bosatsu belief).
Japanese: キッコーマンに代表される亀甲文様の亀甲は北極星信仰（妙見菩薩信仰）で、北極星のシンボルカラーである紫色からと言う説。
English: Although it referred to bamboo leaves, 'Yama' is often used as a term meaning 'nothing' recently.
Japanese: ササのことを「ヤマ」ともいったが、最近では「なし」という意味で使われることが多い。
English: This refers to sushi made by spreading vinegared rice over the dried seaweed, placing fillings such as cucumber, omelet, etc. on it, and rolling it with makisu ("sushi mat," bamboo mat used in food preparation).
Japanese: 海苔の上に酢飯を乗せ、その上にキュウリ、卵焼きなどの具を乗せて巻き簾）を使用し巻いたもの。
English: A big one is often eaten after cutting it into pieces about one centimeter thick, like small portions of Swiss roll and kintaroame (a long roll of hard candy).
Japanese: 大きなものは厚さ１センチ程度に切りわけて小分けのロールケーキや金太郎飴のように食される事が多い
English: In these years, sushi rolls using paper-thin omelets or lettuce instead of dried seaweed are seen.
Japanese: 近年では海苔の代わりに薄焼き卵やレタスなどを使用したものも見かける。
English: Sushi made by wrapping dried seaweed around rice and after placing delicate fillings such as salmon roe, sea urchin, etc. in the rice is called 'battleship roll sushi,' but, this is considered as a kind of Nigiri-zushi.
Japanese: なお握った飯の側面に海苔を巻き、上にイクラ、ウニなど崩れやすい材料を乗せたものを「軍艦巻」と呼ぶが、これは握り寿司の一種として扱われている。
English: Tekkamaki came into being out of an idea of developing food which a gambler could easily eat while gambling (same as in the case of sandwich which came into being out of the idea that Earl of Sandwich in England wanted to develop food which he could eat easily while playing his favorite card games).
Japanese: 博打をしながら片手間に簡単に食べられるものはないかと言う発想から生まれた（イギリスのサンドウィッチ伯が大好きなトランプゲームをしながら手軽に食べられる物はないかという発想で生まれたサンドウィッチと発想は同じ）。
English: Since wrapping dried seaweed around shari prevents it from sticking to hands, keeping hands clean, Maki-zushi is convenient.
Japanese: 海苔で巻いてあるのでシャリが手につかずベトベトしないから邪魔にならない。
English: Broiled conger eels are used in the Kansai region which is the original place for this dish, but stewed conger eels are often used for broiled ones in other regions.
Japanese: 本場関西では焼穴子が用いられるが、それ以外の地方では煮穴子で代用されることが多い。
English: Himokyumaki: Hosomaki using the mantle of the ark shell and cucumber as fillings
Japanese: ひもきゅう巻（ひもきゅうまき）-アカガイのヒモ（外套膜）とキュウリを使用。
English: Fillings normally used are omelet, koyadofu (freeze-dried bean curd), gourd strip, Shiitake Mushroom, Judar's ear, denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned and colored red), oboro, broiled conger eel, cucumber, Japanese honewort, and so on.
Japanese: 標準的な具は、玉子焼き・高野豆腐・かんぴょう・椎茸・きくらげ・でんぶ・おぼろ・焼穴子・キュウリ・三つ葉など。
English: Various kinds of foodstuffs are used depending on the region, restaurant or home, and Kaisenmaki (seafood sushi roll) using shrimp and raw fish as fillings is often done in these years.
Japanese: 地方により、また店舗や家庭により様々な材料が使用されており、近年では海老や生魚を用いた海鮮巻も多い。
English: Chumaki has a diameter between that of Futomaki and of Hosomaki, and usually contains more than one filling in many cases.
Japanese: 太巻と細巻の中間形で、通常二種類以上の具材が巻き込まれることが多い。
English: Since Maki-zushi is recent, options for filling is rather free, and some Nakamaki contain neta such as fried prawns originally not used as fillings.
Japanese: また、新しい規格であるため具材の自由度が高く、エビフライなど本来寿司には用いられなかったネタが巻かれる場合もある。
English: This method of rolling is used mainly in the case of making California rolls for foreign people who are unfamiliar with raw fish and shellfish, and dried seaweed.
Japanese: 主に生の魚介類や海苔に馴染みのない外国人向けにカリフォルニアロールを作る際に用いられる。
English: Uramaki is made through the process of spreading vinegared rice over dried seaweed put on makisu, placing fillings on vinegared rice, covering it with plastic film, and rolling it.
Japanese: 巻き簾の上に敷いた海苔の上に全面に酢飯、具を載せ、ラップをかぶせ巻く。
English: Chirashi-zushi is often made at home, and is often served as homemade dish on days of hare and ke (sacred-profane dichotomy) such as rites and festivals.
Japanese: ちらし寿司は家庭で作られる機会も多く、祭礼などハレとケの日の手作り料理として供されることが多い。
English: This group includes Chirashi-zushi (placing foodstuffs used as toppings of Nigiri-zushi over the bed of vinegared rice) at Edomae-zushi (hand-rolled sushi) shops, Sake-zushi (a rice dish flavored with sake and mixed with vegetables and seafood) in Kagoshima Prefecture, and Bara-zushi (scattered sushi) in Okayama Prefecture and so on.
Japanese: 江戸前寿司店のちらし寿司（握り寿司用の寿司種を酢飯の上に並べる）、鹿児島県の酒寿司・岡山県のばら寿司等（さまざまな具を配置する）がある。
English: As ingredients, paper-thin omelet, boiled dried Shiitake Mushroom, gourd strip, vinegared lotus root, shrimp, broiled conger eel are used frequently.
Japanese: 具には薄焼き卵・干シイタケの煮つけ・かんぴょう・酢レンコン・海老・焼穴子等がよく用いられる。
English: As an example other than the above, Tekone-zushi in Mie Prefecture is sometimes made by placing sliced raw fish over the bed of vinegared rice mixed with ingredients.
Japanese: 上記以外の例では、三重県の手こね寿司で具を混ぜた後、更に切り身を乗せる事がある。
English: Each shop or home uses its own favorite ingredients, and fruits (apple, satsuma mandarin - Citrus unshu), cherry and so on) are sometimes used in some regions.
Japanese: 店舗・家庭により好みの具が使用され、地方により果物（リンゴ、ウンシュウミカン、サクランボ等）を入れる場合もある。
English: A group of Oshi-zushi includes, battera (mackerel sushi of Osaka) in Osaka Prefecture which is most popular Saba-zushi (rod-shaped sushi topped with mackerel), Bo-zushi (rod-shaped sushi topped with a large slice of fish) topped with mackerel in Kyoto Prefecture, Masu-zushi (round sushi topped with salmon) in Toyama Prefecture, Oshi-zushi topped with aji (Japanese horse mackerel), Sanma-zushi (sushi bar topped with saury), Gozaemon Zushi in Tottori Prefecture, Kaku Zushi in Hiroshima Prefecture, and Iwakuni Zushi (local pressed sushi in Yamaguchi Prefecture) in Yamaguchi Prefecture.
Japanese: 最も一般的な鯖寿司である大阪府のバッテラや京都府の鯖の棒寿司、富山県の鱒寿司、鰺の押し寿司、秋刀魚寿司、鳥取県の吾左衛門寿し、広島県の角寿司、山口県の岩国寿司など。
English: It is believed that sushi that Ishimatsu MORINO recommended to a native of Edo born in Kanda by saying 'Eat, eat, eat this sushi,' which was described in 'Ishimatsu on board Sanjukkoku-bune' of 'SHIMIZU no Jirocho den' (biography of SHIMIZU no Jirocho), was 'Oshizushi,' famous product of Osaka Honmachibashi Bridge.
Japanese: なお「清水次郎長伝」の「石松三十石船」で有名な、森の石松が神田生れの江戸っ子に、「食いねぇ、食いねぇ、寿司食いねぇ」と勧めた寿司とは、大阪本町橋の名物である「押し寿司」といわれる。
English: Nare-zushi (described as 馴れ寿司 or 熟寿司 in Japanese) refers to sushi made through processes of mixing fish with salt and rice, preserving it for a long time and fermenting it by the action of lactbacillus.
Japanese: なれずし（馴れ寿司、熟寿司）は魚に塩と飯を混ぜて長期間保存し乳酸菌の作用によって発酵させたもの。
English: Originally, only the fish was preserved with salt and was fermented in a natural way, but, it is said that rice was added in order to promote fermentation in around the sixteenth century.
Japanese: もともとは魚だけを塩蔵して自然発酵させていたが、16世紀前後に発酵を促進させるために飯を加えるようになったという。
English: Formerly, half-molten rice was removed after the long-term fermentation, and only the acidulated fish was eaten.
Japanese: 元は長期間発酵させた後に半ば融解した飯を取り除き、酸味のついた魚の部分だけを食べる形態であった。
English: However, even though it was being fermented and had an acid taste, if grains of rice maintained their original shape, the fish under maturation was called 'namanare' or 'namanari,' and was sometimes eaten along with its surrounding rice.
Japanese: しかし、発酵が進んで酸味が付いてはいてもまだ飯粒が原型を留めた熟成途中のものを「なまなれ」または「なまなり」と呼んで、魚だけでなく周囲の飯も一緒に食べることもあった。
English: Nare-zushi of sweetfish (Ayu-zushi - fermented sushi with sweetfish) in Wakayama Prefecture, Hatahata-zushi (Sandfish sushi) in Akita Prefecture are named, and especially, Funa-zushi (crucian carp sushi) in Shiga Prefecture is famous as the only 'honnare' (genuine fermented sushi) existing now in Japan.
Japanese: 和歌山県のアユのなれずし(鮎鮨)、秋田県のハタハタ寿司などがあり、特に滋賀県の鮒寿司は日本に現存する唯一の「ほんなれ」として有名である。
English: It is said that although people dislike the distinctive smell of decay before getting used to it, Nare-zushi is as delicious and addicts people when they get used to such smell, because protein of fish meat is broken down into amino acid which brings a delicious taste.
Japanese: 食べなれない内は独特の腐敗臭が嫌われるが、魚肉のタンパク質がうまみ成分であるアミノ酸へ分解されるため、一旦慣れると病みつきになるほど美味であるとされる。
English: The name, Inari-zushi, originated from a fact that abura-age (deep-fried bean curd) was a favorite food of the fox deeply related to a belief in Inari.
Japanese: 稲荷寿司の語源は、油揚げが稲荷信仰にかかわりの深い狐の好物であることに由来する。
English: "Morisada Manko" (a kind of encyclopedia of folkways and other affairs in the Edo period written by Morisada KITAGAWA) had descriptions that 'sushi made through processes of making a pouch by cutting one side of abura-age, and putting vinegared rice mixed with chopped Juda's ear, gourd strips and so on in the pouch had been sold (in the city of Edo) since the last year of Tenpo era.
Japanese: 『守貞謾稿』によると、「油揚げの一方を裂いて袋状にし、木茸、カンピョウなどを刻みいれた酢飯をつめたすしを、天保の末年から（江戸市中に）売り巡る。
English: "Tengen hikki" (established in the Meiji period) described that sushi stuffed with rice and tofugara (leftover after making tofu) (okara - bean curd residue) was eaten with soy sauce mixed with wasabi paste, and also that 'it was really gechoku (low price).'
Japanese: 『天言筆記』（明治成立）には飯や豆腐ガラ（オカラ）などを詰めてワサビ醤油で食べるとあり、「はなはだ下直（低価格）」ともある。
English: An illustration in "Kinseshobaizukushikuruiutaawase" in 1852 (The Collection of Comic Tanka (kyoka) on Modern Jobs) showed a scene where slender Inari-zushi, that does not exist nowadays, were being sold by pieces at street stalls.
Japanese: 『近世商売尽狂歌合』（1852）の挿絵には、今日ではみられない細長い稲荷寿司を、切り売りする屋台の様子が描かれている。
English: Present-day Inari-zushi is made by stuffing abura-age opened in the form of pouch with only vinegared rice or with vinegared rice mixed with carrots, Shiitake Mushroom, sesame seeds.
Japanese: 現代の稲荷寿司は煮付けた油揚げを袋状に開き、中に酢飯のみを詰める場合と、酢飯にニンジンやシイタケ、ゴマなどを混ぜ込んで詰める場合とがある。
English: The shape of inari-zushi differs accordingly because of the way it is divided around the prefectural boundary of Gifu like square in areas east of Gifu and triangular in areas west of Gifu.
Japanese: 岐阜県あたりを境に、東は四角、西は三角と、地域によって形がわかれる。
English: This name was after a pun for a relationship between the words of 'age' and 'maki' and the word of agemaki (name of Oiran (prostitute) appearing in "Sukeroku" of Kabuki (traditional drama performed by male actors).
Japanese: これは「揚げ」と「巻き」で揚巻（歌舞伎『助六』に登場する花魁の名）という洒落による名称である。
English: Sushi eaten in various places has variety, and many are rarely seen in other regions.
Japanese: 各地で食べられる寿司には様々な種類があり、何れの地域以外ではあまり見られないものも多い。
English: Hako-zushi (pressed sushi) which is representative of Osakazushi, battera, a kind of Oshi-zushi using toppings marinated in vinegar, Bara-zushi (gomoku zushi - vinegared rice mixed with various vegetable, fish and other ingredients), Maki-zushi are also included.
Japanese: 大阪寿司の代表的な箱寿司（押し寿司）、酢締めの押し寿司バッテラ、ばら寿司（五目寿司）、巻き寿司等も含まれる。
English: Kansaizushi places importance on the taste of the rice and ingredients, not on their freshness, and the taste hardly changes when it is taken home.
Japanese: 具材の鮮度ではなく飯と具材の味が基本の寿司で持ち帰っても味が変化しにくい。
English: Since a wooden mold for Oshi-zushi had a similar shape to a boat, sushi was called as above.
Japanese: 押し寿司の舟形の木枠用具がボートの形に似ていたのでこのように呼ばれるようになった。
English: This is a kind of Oshi-zushi made through processes of placing mackerel marinated in vinegar over vinegared rice, and placing various kinds of processed food such as konbu (kelp) over the mackerel.
Japanese: 酢飯に酢締めにしたサバを乗せ、さらにコンブ様々な加工品を重ねた押し寿司。
English: The process using vinegar improves the shelf life and also holds down fishy smell, and konbu adds flavor and texture.
Japanese: 酢による処理で保存性を高めつつ生臭みを押さえ、昆布が旨みと食感を加える。
English: Battera came to be known nationwide in these years, and is sometimes sold at sushi shops in regions other than Kansai.
Japanese: 近年は全国的に知られるようになり、関西以外の寿司売り場でも販売していることがある。
English: As ingredients to provide sweetness, koyadofu (freeze-dried bean curd) and Shiitake Mushroom which are boiled down are used, but denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned and colored red) and oboro are seldom used.
Japanese: 甘みをもたらす具として高野豆腐やシイタケの煮しめを用い、田麩やおぼろはあまり使われない。
English: This refers to sushi made through processes of wrapping vinegared rice mixed with Shiitake Mushroom and carrots with paper-thin omelet in the form of pouch, tying its mouth with a gourd strip, and being topped with a small shrimp.
Japanese: 椎茸やニンジンの入った酢飯を、茶巾状に薄焼き卵で包んでカンピョウで結び、小エビをトッピングした寿司。
English: Kakinoha-zushi refers to sushi wrapped with a persimmon leaf, and is one of the local Japanese dishes in Nara, Wakayama, and Ishikawa Prefectures.
Japanese: 柿の葉寿司は、カキノキの葉で巻いた寿司で、奈良県・和歌山県、石川県の日本の郷土料理である。
English: For information, the method of making and shaping differ between Kakinoha-zushi in Nara and Wakayama Prefectures and Kakinoha-zushi in Ishikawa Prefecture.
Japanese: 尚、奈良・和歌山県の柿の葉寿司と石川県の柿の葉寿司は作り方・形状は異なる。
English: Although the fermentation was originally mainstream, Kakinoha-zushi sold at stations and airports are often made using flavored vinegared rice to increase productivity and is shipped after one- or two-day storage.
Japanese: 元来は発酵させることが主流だったが、昨今は駅や空港等で売られてる物については生産性を上げる為に味付けした寿司飯を用いて１～２日保管して出荷している物が多い。
English: Originally, only the mackerel preserved in salt was used, but, salmon, small sea bream, conger eel was also used later on.
Japanese: また、元来は塩漬けされた鯖のみを使っていたが、後に鮭・小鯛・穴子等も用いられるようになった。
English: Mehari-zushi is also one of the local dishes in Nara and Wakayama Prefectures (and in the Kumano region of Mie Prefecture).
Japanese: めはりずしは、同じく奈良県・和歌山県（および三重県の熊野地方）の郷土料理である。
English: Differently from sushi topped with mackerel, Mehari-zushi refers to sushi made through processes of wrapping vinegared rice (or white rice) with lightly pickled leaf mustard as it is, and is formed so as to be suitable for carrying like rice balls.
Japanese: 鯖の寿司と違い、酢飯（又は白米）をそのまま高菜の浅漬けの葉で巻き、おにぎりのように持ち運び用に適したものにした寿司。
English: Saba-zushi is made through processes of placing one side of a salted mackerel over the rectangular-shaped vinegared rice, wrapping it with tangle used for stock, forming it with bamboo screen, and wrapping it with peeled bamboo.
Japanese: 長方形に固めた酢飯の上に塩鯖の半身をのせ、出汁コンブで全体をくるみ、すだれで形を整えた後、竹皮で包んだ物である。
English: In Kyoto where salted mackerel, part of salted and dried marine products, brought from the Wakasa region was a valuable marine product before cold-storage technology was developed, this sushi was rooted (for details, refer to Saba-kaido Road (the highway used to transport fish such as 'saba' - mackerel - to Japan's ancient capital, Kyoto).
Japanese: 京都の場合、冷蔵技術が発達する前は若狭地方から運ばれる塩干物の塩鯖が貴重な海産物であり、この寿司が定着した（詳しくは鯖街道参照）。
English: Roasted mackerel is sometimes used as a topping in Sanin and Wakasa, and especially in the Izumo region, this type has been eaten on a daily basis as 'Yakisaba-zushi' (rod-shaped sushi topped with roasted mackerel) since the Edo period.
Japanese: 山陰や若狭では焼いた鯖をのせることもあり、特に出雲地方では江戸時代から「焼さば寿司」として日常的に食されていた。
English: This Yakisaba-zushi became famous nationwide because it was reported by mass media as a representative of 'soraben' (a box lunch sold at airports).
Japanese: また、「空弁」の代表としてマスコミで取り上げられ全国的に有名となった。
English: Recently, due to problems of fish hauls and means of transport, one-of-a-kind Saba-zushi has been increasing such as 'Torosaba-bozushi (rod-shaped sushi topped with fatty mackerel) topped with 'Hachinohe mae okisaba' mackerel (mackerel caught in the offing of Hachinone) (commonly called Torosaba) containing at least twenty-on percent fat, which was not distributed across the country.
Japanese: 最近では、漁獲量や輸送手段の問題などから、全国に流通していなかった脂質が21％以上ある「八戸前沖鯖」(通称：とろ鯖)などを使用した「とろ鯖棒寿司」など、ユニークな鯖寿司も増えてきている。
English: Shima-zushi is made through a process in line with a climate and food situation of islands like using red peppers and mustard instead of wasabi which is unobtainable in the islands.
Japanese: 島で手に入りにくいわさびの代わりに唐辛子や洋がらしを使うなど、島の気候や食糧事情に合わせた製法で作られている。
English: This sushi refers to warm Bara-zushi (scattered sushi), also called Nuku-zushi (warm sushi) or Mushi-zushi (steamed sushi), which was handed down in the Chugoku and Shikoku regions in the west of Kansai.
Japanese: ぬくずし、又は蒸しずしと呼ばれる関西以西、中国、四国地方に伝わる温かいバラ寿司の事。
English: Nukui,' a common dialect in the said regions, means 'warm,' and this sushi is served only in winter in regions where this dialect is used commonly.
Japanese: 同地方共通の方言「ぬくい」は「温かい」の意味でこの方言が通用する地方の冬季限定メニュー。
English: After being colorfully decorated with broiled conger eels, shrimps, whitefish, Kinshitamago (thinly shredded egg omelet), snow peas, gingko nuts, sakura denbu and so on over the vinegared rice of Bara-zushi, this sushi is steamed with seiro (bamboo steamer) and eaten.
Japanese: バラ寿司の酢飯に焼き穴子、海老、白身魚、錦糸卵、絹さや、銀杏、桜でんぶ等を色鮮やかに盛り付け、蒸籠で蒸して食べる。
English: Although it is considered to have come into being in Osaka (or Kyoto), and it has been existing since the Meiji period, Nuku-zushi was removed from the menu in many regions because it might be unprofitable because of the time-consuming cooking.
Japanese: 発祥は大阪（または京都）とされ明治時代からあるが、手間のかかる割に利益が少ないためかメニューから外された地域が多い。
English: At present, this sushi is served during a period from December to around March as local dishes at sushi restaurants in the cities of Osaka, Kyoto, Okayama, Onomichi and Matsuyama.
Japanese: 現在は大阪市、京都市、岡山市、尾道市、松山市などの寿司屋で郷土料理として12月から3月頃まで食べられる。
English: Some restaurants serve sushi in a bowl covered with a lid after steaming it with seiro, but some serve sushi in individual-sized seiro after steaming it.
Japanese: どんぶりに盛り付け蓋をして蒸籠で蒸す店と一人前の蒸籠に盛り付けて蒸す店がある。
English: "Cultivated Plants and the Origin of Agriculture" (1966) written by Sasuke NAKAO described that this method was one of cultural complexes of swidden cultivation of 'hill folks in Laos and tribe doing swidden agriculture in Borneo Island.'
Japanese: 中尾佐助著『栽培植物と農耕の起源』（1966年）では「ラオスの山地民やボルネオ島の焼畑民族」の焼畑農耕文化複合の一つとされている。
English: "Sushi Book" (1970) written by Osamu SHINODA described that preserved food of fish meat of hill folks in Southeast Asia was the origin of sushi, and was developed as a means of preservation of fish which was seldom available due to the highlands.
Japanese: 篠田統著『すしの本』（1970年）は、東南アジアの山地民の魚肉保存食を寿司の起源とあげ、高地ゆえ頻繁に入手が困難な魚を、長期保存する手段として発達したものとしている。
English: "Dietary Culture in Monsoon Asia based on the Research on fish sauce (soy sauce-like fish sauce) and Nare-zushi" (1990) written by Naomichi ISHIGE and Kenneth RUDDLE took plains in the northwestern part of Kingdom of Thailand and in Myanmar for instance, and described that the method to preserve seafood which was established along with rice cropping in paddy lands was handed down to subsequent generations.
Japanese: 石毛直道・ケネス・ラドル著『魚醤とナレズシの研究モンスーン・アジアの食事文化』（1990年）では、東北タイ王国やミャンマーあたりの平野部をあげ、水田地帯で稲作と共に成立した魚介類の保存方法が後に伝わったとしている。
English: In China, the character '鮨' appeared in "Jiga" (Erya) established in the fifth to third centuries BC, and Jiga had a description that 'fish was so-called sushi.'
Japanese: 中国では「鮨」の文字は紀元前5-3世紀に成立した辞典『爾雅』に登場し、「魚謂之鮨」とある。
English: "Shakumei" (Etymological Dictionary) established at the end of the second century described that '鮓' referred to pickled fish (pickled with salt and rice), and was eaten after being fermented.'
Japanese: 2世紀末成立の『釈名』では「鮓」は「魚の（塩と飯で漬け込んだ）漬け物、熟してから食べる」とされている。
English: However, after "Guangya" (Expanded Erya) edited in around the third century, '鮓' (pickled fish) was defined to be the same as '鮨' (salted fish) which had been defined as being different, which showed that '鮓' was not such a popular food.
Japanese: しかし、三世紀頃に編まれた『広雅』からは、それまで別の意味であった「鮨（魚の塩辛）」と同じものとされており、「鮓」があまりポピュラーな食べ物ではなかったことがうかがえる。
English: Based on various kinds of records, Osamu SHINODA positioned it as 'foreign food originating from the southern area' of China (which means the Han race here), that is to say, food imported from Southeast Asia.
Japanese: 篠田統はさまざまな記録から、中国にとって（ここでは漢民族にとってという意味）「南方を起源とする外来食」、東南アジアから伝わったものと位置づけている。
English: "Yoro ritsuryo code" (code promulgated in the Yoro period) (718), one of the Japan's oldest reference records, and "Shozeicho" (balance sheets of tax rice) (729 - 749) also had descriptions of sushi, and it is considered that sushi had existed long before the reference records.
Japanese: 日本最古の文献的記録のひとつ『養老律令』（718年）や『正税帳』（729-749年）にも寿司の記録があり、文献的記録より古くからあったと考えられている。
English: Osamu SHINODA, Naomichi ISHIGE and so on considered that this sushi had been foreign food, and had been imported to Kyushu in Japan from areas around the Yangtze River in China, along with a rice-producing culture.
Japanese: 篠田統、石毛直道らによると、これは伝来したものであり、その日本への伝来ルートとしては、稲作文化とともに中国は長江あたりから九州に伝来したのではないか、とみている。
English: "Shinsenjikyo" (899-901) defined a pronunciation of '鮓' as '酒志' (sushi), and "Wamei-ruijusho" (encyclopedia edited in the Heian period) defined a pronunciation of '鮨' as '須之' (sushi).
Japanese: 「鮓」の読みは『新選字鏡』（899-901年）で「酒志」、「鮨」の読みは『倭名類聚抄』（931-938年）に「須之」とされている。
English: In 'Shukeishiki' of the "Engishiki" (927) in the Heian period, tribute articles from various districts were recorded, and many words of 鮓 and 鮨 were found in such records.
Japanese: 平安時代の『延喜式』（927年）「主計式」には諸国からの貢納品が記されており、鮓・鮨の語を多く見いだすことができる。
English: A characteristic was that many of tribute articles were contributed from northern part of Kyushu, northern part of Shikoku, Kinki and Chubu district, but none were forthcoming from areas north of Kanto.
Japanese: 九州北部、四国北部、近畿、中部地区に多く、関東以北にはみられないのが特徴的。
English: Although materials were scarce to learn the detailed process used at that time, it is believed that sushi originated from 'honnare' sushi (genuine fermented sushi) referring to Nare-zushi which was made by fermenting fish (or meat) with salt and rice, and was eaten after removing rice (Kumano region has yogurt-like 鮓 (sushi) called 'Honnare-zushi,').
Japanese: 当時の詳しい製法を知る資料には乏しいが、魚（または肉）を塩と飯で漬け込み熟成させ、食べるときには飯を除いて食べるなれ寿司「ホンナレ」の寿司と考えられている（ただ、熊野地方には「本馴れ鮓」と称するヨーグルト状の鮓がある）。
English: In "The Diary of Chikamoto NINAGAWA" (1473 - 1486) in the Muromachi period, sushi named 'namanare' appeared.
Japanese: 室町時代の『蜷川親元日記』（1473-1486年）に「生成（ナマナレ）」という寿司が登場する。
English: Namanare refers to sushi that was slightly fermented, and eaten with rice.
Japanese: 発酵を浅くとめ、これまで除かれていた飯も共に食した寿司のことである。
English: Honnare mostly remains only as 'Funa-zushi' in Shiga Prefecture, but namanare remains as a local dish in various places in Japan.
Japanese: 現代に残るホンナレは、ほぼ滋賀県の「ふなずし」に限られるが、ナマナレは日本各地に郷土料理として残っている。