nntsuzu/KFTT huggingface dataset:
English: He gained a reputation for roles such as Okaru, Enya hangan and Oishi of "Kanadehon Chushingura," Shizuka Gozen of "Yoshitsune Senbonzakura" (Yoshitsune and One Thousand Cherry Trees), Omiwa of "Imoseyama (Mt. Imose) Onna Teikin" (An Exemplary Tale of Womanly Virtue), Omitsu of "Shinpan Utazaimon" (The Love of Osome and Hisamatsu) (Nozaki Village), Tamate-Gozen of "Sesshu Gappo ga Tsuji" (A Kabuki Drama of Unfettered Evil) (Gappo Anjitsu [hermitage of Gappo]), Sakuramaru of "Sugawara Denju Tenarai Kagami" (Sugawara's secrets of calligraphy) and Yoshitsune of "Kanjincho" (The Subscription List) and "Jinya KUMAGAI, Ichi no Tani Futabagunki" (Chronicle of the Battle of Ichinotani) in the area of maruhonmono (Kabuki drama of joruri [puppet-play] origin).
Japanese: 丸本物では『仮名手本忠臣蔵』のお軽、塩冶判官、お石、『義経千本櫻』の静御前、『妹背山婦女庭訓』お三輪、『新版歌祭文』（野崎村）のお光、『攝州合邦辻』（合邦庵室）の玉手御前、『菅原伝授手習鑑』の桜丸、『勧進帳』や『一谷嫩軍記・熊谷陣屋』の義経などが当たり役であった。
English: In the area of pure kabuki, he was very good at plays dealing with the lives of ordinary people, playing Bentenkozo of "Aoto Zoshi Hana no Nishikie" (The Story of Aoto and the Gorgeous Woodblock Print) or "Shiranami Gonin Otoko" (The Five Shiranami Men), Otomi of "Yohanasake Ukinano Yokogushi"or "Kirare Yosa" (Scarface Yosa), Ohama the wife of "Shinsarayashiki Tsuki no Amagasa" or "Sakanaya Sogoro," and, above all, Saemon of "Shin Usuyuki Monogatari" (The Tale of Usuyuki) or "Usuyuki," which he played with unmatched nobleness.
Japanese: 純歌舞伎では『青砥稿花紅彩画』（白浪五人男）の弁天小僧、『与話情浮名横櫛』（切られ与三）のお富、『新皿屋舗月雨暈』（魚屋宗五郎）の女房おはま、そして無類の貴公子ぶりを見せた『新薄雪物語』（薄雪）の左衛門などの世話物を得意とした。
English: He also gained a reputation for a great number of dances including "Musume Dojoji" (The maiden at Dojo-ji Temple), "Onatsu Kyoran" (Onatsu's Madness) and "Fuji Musume" (Wisteria Maiden).
Japanese: 舞踊でも『娘道成寺』、『お夏狂乱』、『藤娘藤娘』など数多くの当たり役がある。
English: Issen Yoshoku consists of a wheat flour mixed with water, baked on a cast-iron pan, with green onion added onto it.
Japanese: 一銭洋食（いっせんようしょく）は、水に溶いた小麦粉を鉄板で焼き、ネギなど乗せて焼いた物。
English: It was evolved from the dondon-yaki (okonomiyaki wrapped around a wooden stick to take away), and in the Taisho period wheat flour mixed with water and baked with chopped green onion and sauce added onto it was sold at mom-and-pop candy stores in the Kinki region.
Japanese: どんどん焼きが進化したもので、大正時代の近畿地方にて、水で溶いた小麦粉を焼いて、刻みネギなど乗せて焼いた物に、ソースをかけた物が出されていた物が一銭洋食として駄菓子屋などで売り出された。
English: In those days anything with sauce (or seasoning) added onto it was regarded as Western food, and so it became widespread as commoners' dish, and developed into okonomiyaki.
Japanese: 当時はソース(調味料)さえかければなんでも洋食と見なされており、庶民の味として浸透し、お好み焼などへ進化していった。
English: In the postwar period Issen Yoshoku was made under the eaves of stores in the name of 'ju-yen (ten yen) yaki,' 'goju-yen (fifty yen) yaki' or 'cabbage yaki.'
Japanese: 戦後において一銭洋食は、「拾円焼き」「五〇円焼き」「キャベツ焼」などと銘打って店舗の軒下などで作られてきた。
English: The ingredients varied greatly among stores, including konjac (gelatinous food made from devil's-tongue starch), bean sprouts, fish powder and egg.
Japanese: 具財はこんにゃく、もやし、魚粉、卵など多岐に渡り、店によって様々である。
English: In some areas flour dishes similar to Issen Yoshoku are still being made, such as kashiminyaki in Kishiwada City, Osaka Prefecture and nikuten in Nagata Ward, Kobe City, Hyogo Prefecture.
Japanese: 大阪府岸和田市のかしみん焼きや兵庫県神戸市長田区のにくてんの様に、一銭洋食系統の粉物料理が作られ続けている地域もある。
English: Negiyaki was commercialized by the owner of an okonomiyaki restaurant "Yamamoto," based on makanai ryori (meals which staffs of the restaurant cook for themselves) which the owner had prepared using green onion instead of cabbage.
Japanese: ねぎ焼きはお好み焼店やまもとの店主が賄い用としてキャベツの代わりにネギを入れて作っていた物を商品化したものである。
English: It returns from the okonomiyaki-style in which flour is mixed with other ingredients to the Issen Yoshoku style in which flour is separated from other ingredients.
Japanese: まぜ焼きであるお好み焼きから、粉が分離した一銭洋食スタイルへ回帰している。
English: In 'Adolf (comic)' by Osamu TEZUKA, a dish called 'Issen Teishoku' (one-cent set meal), not Issen Yoshoku, appeared.
Japanese: 手塚治虫の漫画「アドルフに告ぐ」では、一銭洋食ではなく、「一銭定食」という名で登場している。
English: It was also called 'cabbage-yaki' (but it was not the same dish as the one currently sold in the Kansai area).
Japanese: また、「キャベツ焼き」（現在、関西圏で発売されている同名の料理とは別）とも呼ばれていた。
English: Issen Yoshoku exists in the name of 'issen (one cent)-yaki' in Gion (on the east of Shijonawate Agaru), Kyoto City.
Japanese: 京都市では、祇園（四条縄手上がる東側に）「壱銭焼き」として存在する。
English: There is also a restaurant called 'Issen-yaki' in Shimanto City, Kochi Prefecture, but it does not seem to serve anything like Issen Yoshoku.
Japanese: 高知県四万十市にも、「壱銭焼き」の店が存在するが、こちらは店名だけのようである。
English: The Kyoto Prize in the category of Advanced Technology is one of the categories of the Kyoto Prize, and is given to a scientist who achieved great results.
Japanese: 京都賞先端技術部門（きょうとしょうせんたんぎじゅつぶもん）は、京都賞の一部門であり、優れた業績を上げた科学者に与えられる賞である。
English: The prize is available in the Electronics, Biotechnology and Medical Technology, Materials Science, and Information Science fields.
Japanese: 受賞対象分野は、エレクトロニクス、バイオテクノロジーおよびメディカルテクノロジー、材料科学、情報科学である。
English: 1997: Federico FAGGIN, Stanley MAZOR, Marcian Edward HOFF, Jr., Masatoshi SHIMA
Japanese: 1997年フェデリコ・ファジン、スタンレー・メイザー、マーシャン・エドワード・ホフJr、嶋正利
English: 2001: Zhores ALFEROV, Izuo HAYASHI, Morton B. PANISH
Japanese: 2001年ジョレス・アルフョーロフ、林厳雄、モートン・B・パニッシュ
English: Soba is a type of Japanese noodles made from buckwheat berries and cuisine using those noodles.
Japanese: 蕎麦（そば）は、穀物のソバの実を原料として加工した、日本の麺類の一種、および、それを用いた料理。
English: There is an obvious difference in color, concentration and taste of 'soba-tsuyu' (dipping sauce or soup for soba) and 'soba-jiru' (dipping sauce or soup for soba), the seasoning for soba, depending largely on whether it is made in the eastern or western part of Japan.
Japanese: この蕎麦の調味として作られる「蕎麦つゆ」や「蕎麦汁」は、主に西と東では色・濃さ・味になどに明らかな違いがある。
English: Soba (buckwheat) is an annual polygonaceous plant grown not only in Japan but also in inland areas of Asia, East Europe, Central Europe, Northern Europe, mountainous regions of Southern Europe, South and North America and some other areas for food.
Japanese: ソバはタデ科の一年草で、日本のみならず、アジア内陸地帯、東欧、中欧、北欧、南欧山岳地帯、南北アメリカ他で栽培され、食用とされる。
English: Please see 'Soba' (Buckwheat) for the characteristics of buckwheat as plant or crop where they have been discussed in detail.
Japanese: なお、植物あるいは作物としてのソバの特性は「ソバ」の項目に詳しいので、そちらを参照されたい。
English: For handmade buckwheat noodles, put buckwheat flour (which has been discussed under Sobako, buckwheat flour) in a wooden bowl referred to as hachi, add water and knead the mixture into dough.
Japanese: 手打ちそばの場合、蕎麦粉（製法は蕎麦粉を参照のこと）を鉢と呼ばれる木製の鉢に入れ、水を加えて練り上げる。
English: Transfer the dough onto a floured wooden board and, using a rolling pin referred to as Japanese menbo, roll the dough out into a thin sheet.
Japanese: これを打ち粉を広げた木の台に移し、日本の麺棒と呼ばれる麺棒を使って板状に延ばす。
English: Transfer the above-mentioned sheet onto a cutting board and, using a ruler referred to as 'komaita,' (a ruler-like utensil used to guide the soba cleaver to ensure that noodles are cut in consistent thickness) cut the noodle sheet into one to two millimeter-wide strips.
Japanese: まな板に移し、「小間板」（駒板）と呼ばれる定規を当てながら蕎麦切り包丁で幅1-2mm程度の線状に切断して麺の形とする。
English: Since, unlike protein contained in wheat flour, the protein contained in buckwheat flour does not form gluten; it is difficult to make dough with buckwheat flour if it is mixed with water alone.
Japanese: 蕎麦粉に含まれるタンパク質は小麦粉と違ってグルテンを形成しないので、水だけを加えて練ってもまとまりにくい。
English: A binding agent such as wheat flour, yam, eggs, glue plant (G. furcata) or Synurus pungens is often added to the buckwheat flour mixture for viscosity necessary to form dough.
Japanese: 粘り気を出すためのつなぎとして、小麦粉やヤマノイモ、玉子、フノリ、オヤマボクチなどを混ぜることが多い。
English: Soba made from 100% buckwheat flour is referred to as Kikouchisoba (also known as Juwari soba or Towari soba).
Japanese: 100%蕎麦粉だけでつくる蕎麦麺を「生粉打ち蕎麦」（十割蕎麦）という。
English: As the binding agent for Juwari soba, either hot water is added to buckwheat flour to accelerate starch gelatinization or buckwheat flour which has been gelatinized separately is sometimes used.
Japanese: 十割蕎麦では、湯を加えて蕎麦粉のデンプンの糊化を促進するか、別途蕎麦粉を糊化させたものをつなぎとして使用する場合もある。
English: There are additional methods for making Juwari soba such as; by fine milling buckwheat flour, by using a noodle machine to push soba dough through fine holes or by kneading coarsely milled buckwheat flour and water by hand of a master soba chef.
Japanese: その他、微細製粉により手打ち十割蕎麦をつくる方法、押し出し麺により製造する方法、粗挽き蕎麦粉を水練りにより製造する熟練の手打ち製法等がある。
English: Juwari soba breaks more easily than the so-called Nihachi soba (soba noodle made from eighty percent buckwheat flour and twenty percent wheat flour) which contains wheat flour as a binding agent.
Japanese: 十割蕎麦は小麦粉を「つなぎ」に使ったいわゆる二八蕎麦よりも切れやすい。
English: During the Edo period, soba was mainly steamed and served in a steamer and was not boiled as it is commonly done today.
Japanese: 江戸時代には今のように茹でる蕎麦ではなく、蒸篭に乗せて蒸し、そのまま客に供する形の蕎麦が主流だった。
English: Seiro soba' (soba served on a bamboo steamer) which appears on menu as a popular item today is a reminder of that practice during the Edo period.
Japanese: 現在も一般的なメニューとして名を連ねている「せいろそば」はその名残である。
English: The most common way of serving soba is mori-soba or zaru-soba whereby one eats soba with a dipping sauce.
Japanese: 最も一般的な食べ方は、、つゆにつけながら食べる盛りそばやざるそばである。
English: For mori-soba and zaru-soba, after being boiled, noodles are rinsed under the cold running water to remove the viscous film on the surface and then dipped in ice water to bring out its al dente texture before being served.
Japanese: 盛りそばやざるそばの場合は、茹でた後にぬめりを取るために冷やしながらそばを洗い氷水等で締める。
English: Another popular way of eating soba is kake-soba (which is a short form of 'bukkakeru' (dump soup on something) whereby soba prepared as mori-soba or zaru-soba above is warmed in hot water before being placed in a bowl and hot soup is poured over the noodles.
Japanese: また、茹でて冷やして締めたそばを暖めて丼に盛り、温かいつゆを張ったかけそばもある（語源は「つゆをぶっかける」が縮まったもの）。
English: To enjoy its scent and smooth sensation when swallowing, it is acceptable to make noise while eating soba and, in terms of that eating manner, it is an extremely unusual food along with the likes of udon and Chinese noodles in the world.
Japanese: そばの香りや喉越しを楽しむために食べるときに音を立てることが許され、その点ではうどんや中華麺などと並んで世界的にも稀有な食品である。
English: Many of soba enthusiasts take the scent of soba seriously, particularly, during the fresh buckwheat crop season.
Japanese: 多くの蕎麦好きは、新蕎麦の季節ともなれば特に蕎麦の香りを重要視する。
English: It is said that, to fully appreciate the scent of soba, it is best to slurp it and exhale the air, which was allowed into the mouth with soba while slurping, through the nose.
Japanese: そうした蕎麦の香りを存分に味わうには、空気と一緒に啜り込み、鼻孔から抜くようにして食べるのが最良であるとされる。
English: Soba is called by various names including juwari-soba (or kikouchi-soba) (100% buckwheat flour), kuwari-soba (90% buckwheat and 10% binding agent), hachiwari-soba (or nihachi-soba) (80% buckwheat flour and 20% binding agent), nanawari-soba (70% buckwheat flour and 30% binding agent) and rokuwari-soba (60% buckwheat flour and 40% binding agent) depending on the ratio between buckwheat flour and binding agent such as wheat flour.
Japanese: 蕎麦粉とつなぎとして使用する小麦粉などの配合割合に応じて、十割蕎麦（生粉打ち蕎麦）、九割蕎麦、八割蕎麦（二八蕎麦）、七割蕎麦、六割蕎麦などと名称が変わる。
English: The other foodstuffs used as binding agents for soba include yam, konjac (alimentary yam paste, devil's tongue), glue plant and Synurus pungens which give distinctive texture and elasticity to soba.
Japanese: 他につなぎとして使用されるものはヤマノイモ、こんにゃく、フノリ、オヤマボクチなどがあり、それらを加えることで独特の食感やコシが発生する。
English: There are additional types of soba identified by the materials for flavor such as gomakiri-soba (with black sesame seeds being added to the soba dough), norikiri-soba (with nori (dried sheets of a type of red algae) being added to the soba dough) and cha-soba (with green tea powder added to the soba dough).
Japanese: また、風味付けに加えられる素材によって、胡麻切り蕎麦（黒ゴマを使用）、海苔切り蕎麦（海苔を使用）、茶蕎麦（抹茶を使用）などの種類がある。
English: Some noodle shops serve soba with various seasonal vegetables such as molokheiya (Corchorus olitorius), Japanese pepper, bamboo shoots, Japanese butterbur, ashitaba (Angelica keiskei), Japanese basil, yuzu (Citrus junos), wakame seaweed and Japanese plums added to the soba dough.
Japanese: 店によってはモロヘイヤ、山椒、タケノコ、フキ、アシタバ、シソ、ユズ、ワカメ、ウメなどの季節の植物を練り込んで出すところもある。
English: These days, soba made from the rutin rich buckwheat of Tatar is available on the menu.
Japanese: 最近はルチンが豊富に含まれたダッタンソバを用いた麺もメニューの一つとして提供される。
English: Buckwheat protein is essential amino acid rich with its amino acid score being ninety-two percent, having excellent nutrition value as grain.
Japanese: 蕎麦のタンパク質はアミノ酸スコア92%と必須アミノ酸を豊富に含み、穀物として優秀な栄養価をもっている。
English: Additionally, rutin can be mentioned as a functional element characteristic of buckwheat (or buckwheat flour).
Japanese: また蕎麦（蕎麦粉）に含まれる特徴的な機能性成分としてルチンがあげられる。
English: Soba (buckwheat flour), as a food ingredient and also as processed food, has been designated as a specific raw material being a foodstuff which contains allergen in accordance with the Enforcement Regulation of the Food Sanitation Law, Schedule 5-2.
Japanese: 蕎麦（蕎麦粉）は材料・加工品ともにアレルギー物質を含む食品として食品衛生法施行規則、別表第5の2による特定原材料として指定されている。
English: Packages of soba (buckwheat flour) are required to include denotation that the content contains a specific raw material as prescribed by Chapter eleven and Chapter five of the said ordinance in the foregoing.
Japanese: 同法第11条及び同規則第5条による特定原材料を含む旨の表示が義務付けられている。
English: Symptoms appear immediately after ingesting which vary from a light headache to vomiting.
Japanese: 症状としては、軽い頭痛から嘔吐など様々であり、症状は食後すぐから現れる。
English: In the past, there was an incident where an elementary school pupil suffocated to death when his own vomit blocked his bronchial tube after eating buckwheat noodles served for lunch at school that caused an allergy seizure.
Japanese: 過去に、給食でそば粉を使用した蕎麦を食べた事が原因で発作をおこし、吐瀉物が気管に入って小学生が窒息死した事故があった。
English: At soba and udon restaurants, as the same pot is often used to boil the both soba and udon making it possible for customers to ingest allergen, care must be taken.
Japanese: そば・うどん店では同じ釜でそば・うどんを茹でる場合も多く、アレルギー物質を摂取する可能性があり、注意が必要である。
English: In "Ruiju Sandai Kaku" (Assorted regulations from Three Reigns), two pieces of Daijokanpu (official documents issued by Daijokan, Grand Council of State) dated October 5, 723 and September 6, 839, respectively, ordering the promotion of buckwheat cultivation were included.
Japanese: 『類聚三代格』には養老7年8月28日（723年）と承和(日本)6年7月21日（839年）付けのソバ栽培の奨励を命じた2通の太政官符を掲載している。
English: There are no records indicating that cultivation of buckwheat which was referred to as 'sobamugi' (buckwheat) ("Honzowamyo" (dictionary of medical plants) and "Wamyoruiju-sho" - Kango-Japanese Dictionary in mid Heian period) or Kuromugi (buckwheat) ("Wamyoruiju-sho") was active in those days (and, additionally, buckwheat was defined as a type of wheat in "Wamyoruiju-sho").
Japanese: 当時「曾波牟岐（蕎麦/そばむぎ）」（『本草和名』・『和名類聚抄』）あるいは「久呂無木（くろむぎ）」（『和名類聚抄』）と呼ばれていたソバが積極的に栽培されたとする記録は見られない（なお、『和名類聚抄』では、蕎麦（そばむぎ）をムギの1種として紹介している）。
English: Additionally, there is an episode in "Kokon Chomon ju" (A Collection of Tales Heard, Past and Present) written in the Kamakura period, that Domyo (the nephew of FUJIWARA no Michinaga), who was a priest as well as a poet in the mid Heian period, composed waka poetry expressing his honest amazement at being served the humble buckwheat dish which seemed inappropriate to be on the table in front of a mountain man.
Japanese: 更に鎌倉時代に書かれた『古今著聞集』には、平安時代中期の僧・歌人である道命（藤原道長の甥）が、山の住人より蕎麦料理を振舞われて食膳にも据えかねる蕎麦料理が出されたことに対する素直な驚きを示す和歌を詠んだという逸話を記している。
English: It can be said that it reflected the lack of recognition of buckwheat being food among noblemen and priests who belonged to the upper crust of the capital city.
Japanese: これは都の上流階層である貴族や僧侶からは蕎麦は食べ物であるという認識すらなかったことの反映とも言える。
English: It is considered that, back in those days, buckwheat was a minor grain that peasants grew on a very small scale to provide against emergency situations such as famine.
Japanese: この時代の蕎麦はあくまで農民が飢饉などに備えて僅かに栽培する程度の雑穀だったと考えられている。
English: Soba written with 2 kanji characters, 蕎麦 (meaning soba mugi or buckwheat) as it is today first appeared in "Shugaisho" (Compendium of fragments, attributed to Kinkata TOIN) written in the period of the Northern and Southern Courts (Japan).
Japanese: なお、蕎麦の2字で「そば」と読むようになった初出は南北朝時代(日本)に書かれた『拾芥抄』である。
English: In "Shugaisho," there is an explanation that gasshokin (bad combination of foodstuffs) (examples of prohibited food combinations) applies to the combination between buckwheat and boar or lamb but there are no scientific grounds to support that claim.
Japanese: 蕎麦とイノシシ・ヒツジの肉との合食禁（食い合わせを禁ずる例）を解説しているが、今日における科学的根拠は無い。
English: It is said that the method of processing buckwheat flour to make noodles was conceived in the end of the sixteenth or early seventeenth century.
Japanese: 蕎麦粉を麺の形態に加工する調理法は、16世紀末あるいは17世紀初頭に生まれたといわれる。
English: In ancient days, to differentiate soba noodles from sobagaki (also known as sobaneri) which was also made by kneading buckwheat flour, the former was referred to as sobakiri.
Japanese: 古くは、同じく蕎麦粉を練った食品である蕎麦掻き（そばがき、蕎麦練りとも言う）と区別するため蕎麦切り（そばきり）と呼ばれた。
English: Today, it is commonly referred to as soba for short but the term 'sobakiri' still remains in existence in some areas.
Japanese: 現在は、省略して単に蕎麦と呼ぶことが多いが、「蕎麦切り」の呼称が残る地域も存在する。
English: The oldest document verifying that this sobakiri existed was the donation record at Josho-ji Temple in Suhara Okuwa Village, Kiso County, Nagano Prefecture.
Japanese: この蕎麦切りの存在が確認できる最も古い文献は、長野県木曽郡大桑村須原にある定勝寺の寄進記録である。
English: An entry reading 'Sobakiri, donated by 金永' in the list of oblations for the occasion to mark the completion of building renovation in early 1574 has been confirmed which, at any rate, ascertained that sobakiri existed at this point of time.
Japanese: 同寺での1574年（天正2年）初めの建物修復工事完成に際しての寄進物一覧の中に「振舞ソハキリ金永」というくだりが確認でき、少なくともこの時点で蕎麦切りが存在していたことが判明している。
English: There are other opinions that the birthplace of sobakiri was elsewhere such as Motoyama-juku Station on Nakasendo Road (the present Motoyama area Soga, Shiojiri City, Nagano Prefecture) and Seiun-ji Temple in Tenmokuzan Mountain (the present Yamato-cho, Koshu City, Yamanashi Prefecture) ("Shiojiri" written by Sadakage AMANO) but, in view of the document at Josho-ji Temple as a collateral evidence, it is hard to say that sobakiri originated in either location for sure.
Japanese: 他に蕎麦切り発祥地として中山道本山宿（現在の長野県塩尻市宗賀本山地区）という説、甲斐国の天目山栖雲寺（現在の山梨県甲州市大和町）説（天野信景著『塩尻』）もあるが、定勝寺文書の傍証を鑑みるに、確実な発祥地とは言い難い。
English: Starting during the early Edo period, however, there have been documented instances that, particularly, at places such as temples, sobakiri known as Terakata soba (buckwheat noodles offered in a temple) was made and served at a tea ceremony.
Japanese: しかしながら、江戸時代初期から文献では、特に寺院などで「寺方蕎麦」として蕎麦切りが作られ、茶席などで提供されたりした例が見られる。
English: Recipe for sobakiri, along with that for the other related food such as udon and kirimugi (cut wheat noodles) appeared in the cookbook 'Ryori Monogatari' (Cooking Story) written in 1643.
Japanese: 1643年（寛永20年）に書かれた料理書「料理物語」には、うどん、切麦などと並んで蕎麦切りの製法が載っている。
English: Starting from Edo, sobakiri rapidly gained popularity subsequent to the mid seventeenth century and became established as part of the daily diet.
Japanese: 17世紀中期以降、蕎麦切りは江戸を中心に急速に普及し、日常的な食物として定着した。
English: For one thing soba means noodles made from buckwheat flour while it is the common term for noodles and noodle dishes in general.
Japanese: ひとつは蕎麦粉を用いた麺類の意味、もうひとつは麺類・麺料理全般の通称である。
English: According to the 'Standard for dried buckwheat noodles' under the 'Japan Agricultural Standards (JAS) for Dried Noodles,' soba with a minimum of forty percent buckwheat flour content is rated as standard quality and that with a minimum of fifty percent buckwheat flour content is rated as superior quality.
Japanese: 「乾めん類の日本農林規格」(JAS)の「干しそばの規格」において、蕎麦粉の配合割合が40%以上の麺を標準品、50%以上の麺を上級品としている。
English: With respect to fresh noodles, 'Fair Competition Codes concerning labeling on fresh noodles' in accordance with the Act against Unjustifiable Premiums and Misleading Representations have been stipulated whereby, as to products containing 'thirty percent or more buckwheat flour,' it is allowed to mark them as 'soba' (buckwheat noodles).
Japanese: 「生めん」については、不当景品類及び不当表示防止法に基づく「生めん類の表示に関する公正競争規約」が定められており、その中で「そば粉30%以上」の製品について「そば」との表示が認められる。
English: Additionally, with regard to products containing 'fifty percent or more good-quality buckwheat flour,' it is allowed to mark them with wording such as high quality, fine, special and the other related descriptions as specified by the Fair Trade Commission.
Japanese: また、「良質のそば粉50%以上」含まれているものについては「高級、純良、特選、スペシャル等、その他これらに類似するものとして公正取引協議会で指定する文言」の表示が認められている。
English: As to ingredient descriptions, it has been stipulated by the Quality Labeling Standards for Processed Foods that ingredients be listed in descending order of the amount used in the concerned product.
Japanese: 原材料表示は「加工食品品質表示基準」にて、原料の多い順に記載するよう定められている。
English: As with ramen and yakisoba (fried soba), noodles are sometimes referred to as the common name 'soba' deviating from the original meaning.
Japanese: ラーメン・焼きそばなどのように、原義から離れて麺類を「そば」と通称することもある。
English: As a result, there are some food products in which the term 'soba' has been established even though they contain no buckwheat flour.
Japanese: このために、蕎麦粉を用いていないにもかかわらず「そば」の名が定着している食品もある。
English: In this case, the word 'soba' is commonly written in hiragana and kanji characters representing buckwheat (soba) are not used.
Japanese: こうした用法の場合は「蕎麦」の字は用いず、ひらがなで表記するのが通例である。
English: For example, if one simply mentions 'soba' in Okinawa, it is generally referred to as Okinawa-style noodles such as the famed Soki soba (Okinawa noodles made from wheat flour).
Japanese: たとえば、沖縄で単に「そば」と言えば通常、ソーキそばなどで有名な沖縄そばを指す。
English: Okinawa-style noodles are made from 100% wheat flour by kneading with alkaline water solution a similar method to make ramen noodles containing no buckwheat flour.
Japanese: これは、蕎麦粉を一切使わず、100%小麦粉で、ラーメン製法と同じくアルカリ水溶液で練る。
English: In 1976 (four years after the return of Okinawa to Japan), the Fair Trade Commission consequently raised an objection about buckwheat-free noodles being named 'Okinawa soba' and subsequently presented their opinion that those noodles not be referred to as 'soba.'
Japanese: このため、1976年（沖縄復帰4年後）に公正取引委員会は、蕎麦粉を使わない「沖縄そば」という名称にクレームをつけ「そば」と称すべきではないとした。
English: There was background, however, about the Okinawa Noodle Manufacturing Co-op negotiating with the Fair Trade Commission and, as a result, the use of the term 'Okinawa soba' was accepted as an exception.
Japanese: しかし、沖縄製麺協同組合が交渉した結果、特例として「沖縄そば」の表記が認められた経緯がある。
English: It is said that it was after the return of Okinawa when (Japanese) soba started to be commonly eaten there.
Japanese: なお、沖縄で「（日本）蕎麦」を普通に食べるようになったのは沖縄復帰後であるとされている。
English: Made by kneading together wheat flour and alkaline water solution containing no buckwheat flour, yakisoba (fried noodles) is also referred to as a type of 'soba.'
Japanese: また、焼きそばも「そば」という名であるが、蕎麦粉を使わず、小麦粉をアルカリ水溶液で練り作られる。
English: When it is necessary to make distinction, noodles with buckwheat flour content are sometimes referred to as 'kuro soba' (black soba) or 'wa soba' (Japanese soba) and those with wheat flour content 'kii soba' (yellow soba) but, because 'kii soba' sounds similar to 'ki soba,' there may be some confusion.
Japanese: 区別が必要な場合、蕎麦入りのものを「黒そば」あるいは「和そば」、小麦粉の中華麺を「黄そば」と呼ぶ場合があるが、「黄そば（きぃそば）」と「生蕎麦（きそば）」は呼び方が似ているため紛らわしい場合もある。
English: Quality of buckwheat flour as well as the result of each process influences the scent, smooth sensation when swallowing, appearance and texture (firmness and other) affecting the taste of soba.
Japanese: 原料の蕎麦粉の善し悪しおよび各工程の出来が、香り・喉ごし・見栄え・食感（かたさ他）を左右し味に影響する。
English: Persons who have mastered professional skills to make soba by hand are sometimes referred to as soba chefs.
Japanese: 手打ち蕎麦を製麺する専門的な技術を習得した者を蕎麦職人（そばしょくにん）と呼ぶことがある。
English: Some people make soba as a hobby for the pleasure of producing quality noodles.
Japanese: 自分で出来の良いものを打つことを目標にし、蕎麦打ちを趣味として行う人もいる。
English: In recent years, events to certify the soba making skill levels have been organized at various locations and soba making has become a vogue mainly among the baby-boomers.
Japanese: 近年各地で「そば打ち名人の段位認定」が催されるなど、団塊世代を中心にブームとなっている。
English: When milling buckwheat berries, since the core part gets ground first, grade one flour comes out first (ichibanko) and is white and has fine scent.
Japanese: ソバの実を挽くと中心から挽かれて出てくることから、後から出てくる粉に比べて、最初にでてくる一番粉が白く上品な香りを持つ。