nntsuzu/KFTT huggingface dataset:
English: However, it has acquired a rather positive meaning with the westernization of dietary habits and food satiation are becoming a problem in recent years.
Japanese: しかし、食生活の欧米化や飽食が問題視されるようになった近年はむしろ良い意味の言葉とされている。
English: And, it has been used largely to signify 'a well-balanced meal' that follows a traditional Japanese style.
Japanese: そして、日本の伝統に基づいた形式の「バランスが取れた食事」とされる向きが大きい。
English: Ichiju-issai originally meant a meal style emphasizing simplicity and frugality that had been taken in Zen temples in the Kamakura period.
Japanese: 元々は鎌倉時代に禅寺で採られていた、質素倹約を重視した食事の形式を指す言葉であった。
English: Then, ichiju-issai and ichiju-sansai eventually came to establish themselves as the traditional daily meal patterns of Japan.
Japanese: そして、やがて一汁一菜・一汁三菜が日本の伝統的な日常の食事形態として定着するに至った。
English: It is known that Yozan UESUGI and Mitsumasa IKEDA ordered people to make their meals ichiju-issai for the sake of frugality during the Edo period.
Japanese: 江戸時代には上杉鷹山や池田光政が人々に倹約のために食事を一汁一菜にするよう命じたことが知られている。
English: Konarai, or naraigoto, is a learning course of tea ceremony, which putting together the procedure of the use of each utensil and the procedures appropriate for the situations.
Japanese: 小習（こならい）・習事（ならいごと）とは茶道の修道課程のひとつで、道具や状況に応じた手続きをまとめたもの。
English: Konarai is sometimes called shoden (meaning elementary-level instruction) since it used to be taught in private by means of "denmono" (oral instruction).
Japanese: かつては伝物とされて非公開であったため、初伝などと呼ばれることもある。
English: The Eight Naraigoto are: chasen kazari, dai kazari, nagao, bonkogo, hanashomo, sumishomo, kumiawasedate, and shigumidate.
Japanese: 習事は茶筅飾・台飾・長緒・盆香合・花所望・炭所望・組合点・仕組点である。
English: In the early 19th century, Ryoryo-sai, the 9th generation of the Omotesenke, added chaire kazari, chawan kazari, chashaku kazari, hanashomo and sumishomo to the traditional konarai and called it the Thirteen Naraigoto.
Japanese: 19世紀初頭9代了々斎が茶入飾・茶碗飾・茶杓飾・花所望・炭所望の5つを加えて習事十三箇条と称していた。
English: The Mae Hachikajo are: kinin date, kinin kiyotsugu, chaire kazari, chawan kazari, chashaku kazari, chasen kazari, nagao chaire, and kasane chawan.
Japanese: 前八ヶ条は貴人点・貴人清次・茶入荘・茶碗荘・茶杓荘・茶筅荘・長緒茶入・重茶碗である。
English: The Ato Hachikajo are: tsutsumi fukusa, tsubo kazari, sumishomo, hanashomo, irekodate, bonkogo, jikukazari, and ootsubukuro.
Japanese: 後八ヶ条は包帛紗・壺荘・炭所望・花所望・入子点・盆香合・軸荘・大津袋である。
English: The following are general explanations of each practice; as a matter of course, definitions of each practice are very different according to each house/style.
Japanese: 一般化して述べるが、当然ながら意義付けなどは流派によってかなりの差異がある。
English: Usually, only kakemono (a hanging scroll; a work of calligraphy or a painting) is hung on the wall of tokonoma (alcove in a traditional Japanese room where art or flowers are displayed) at shoza; however, according to the utensils to be used, some special procedures are applied.
Japanese: ふつう初座の床の間には掛物のみを掛けるが、用いる道具によっては格別の取り扱いをする事がある。
English: Tsubo kazari (a tea procedure for opening the tea jar and displaying it to the guests) is an old tradition; others are thought to have been formed during the Edo period (especially during the late Edo period) to show the consideration for the giver of the present.
Japanese: 壺飾は古くからの習いだが、それ以外は江戸時代に（特に後期になって）拝領品への配慮として生じた取り扱いだと思われる。
English: Typically, kakemono, which is supposed to be hung on the wall of tokonoma, is displayed in tokonoma as being scrolled, and it is unrolled at the request of the guest during the ceremony.
Japanese: 普通ならば床に掛ける掛物を巻いたまま床に飾りつけておき、席中で客からの所望に応じて掛ける。
English: It is considered that special kakemono such as imperial writing, which would not have had a title at the time of receipt, was displayed in the jikukazari procedure in order to treat it as special.
Japanese: 勅筆などを拝領した時点では外題はないはずだが、同じように扱うことで格別の扱いとしたものと考えられている。
English: It is a procedure conducted in a 'tea ceremony for kuchikiri,' where the seal of a jar in which the first tea harvested in early summer is contained to let it stand is broken around the time of the first use of the fireplace.
Japanese: 初夏に採れた新茶を茶壺に封じて寝かせておき、炉開きの頃に封切る「口切の茶事」のための手続きである。
English: Today, however, putting the first tea in chatsubo is not a common practice anymore; rather, a chatsubo containing tea is specially prepared for the purpose of kuchikiri.
Japanese: ただし今日では新茶を茶壺に蓄えること自体が廃れた習慣であり、逆に口切のために茶壺に入れた茶が用意される。
English: Therefore, tsubo kazari and kuchikiri may have remained as a matter of form in order to pass down the traditional procedures.
Japanese: したがって壺飾や口切は過去の文化を伝えるために形式的に残されたものという見方もできる。
English: Kazarimono is generally a procedure for when using meibutsu or a utensil with history.
Japanese: 飾物といえば普通は名物や由緒のある道具を用いるときの取り扱いである。
English: This is thought to be because the tea served at kuchikiri is especially appreciated by chajin (master of the tea ceremony).
Japanese: これは茶人にとって口切りの茶が格別に喜ばしいものであることを示しているとも考えられる。
English: Chaire kazari, chawan kazari, and chashaku kazari are procedures for displaying chaire (tea container), chawan (tea bowl), or chashaku (bamboo tea spoon for making Japanese tea) of meibutu or which has a history.
Japanese: 茶入飾（ちゃいれかざり）・茶碗飾（ちゃわんかざり）・茶杓飾（ちゃしゃくかざり）は、それぞれ茶入・茶碗・茶杓に名物や由緒のあるものを用いる場合の取り扱いである。
English: In the Omotesenke style, these refer to procedures in which such utensils are displayed in tokonoma at shoza, and the guest requests to see it.
Japanese: 表千家では初座で床に飾りつけておき、客が所望して拝見する手続きをいう。
English: However, chaire kazari, chawan kazari, and chashaku kazari for the Urasenke style include the tea service conducted at atoza (transformed version of chasen kazari).
Japanese: しかし、茶入荘・茶碗荘・茶杓荘といった場合には後座で行う点前（茶筅荘の変形）までを含める。
English: Chaire used to be displayed in tokonoma in the past, but the procedure came to be abbreviated over time; even when the chaire needed special treatment, only chasen kazari had been conducted.
Japanese: 茶入はもともと床に飾るべきものだったのが、時代と共に省略され重く扱う場合でも茶筅飾のみが行われていた。
English: In the later Edo period, however, they came to be displayed in tokonoma in the same manner as chaire, out of necessity of respectfully treating articles received from superiors.
Japanese: 江戸時代後期に拝領品を丁重に扱う必要から茶入同様に飾るようになったと考えられる。
English: Essentially, tea utensils should be actually used to realize their values; however, sometimes gifted utensils were just displayed and observed, and hesitated to be used for serving tea for the sake of showing respect to the giver of the gift.
Japanese: 本来茶道具は点前に用いてこそのものだが、拝領先を憚り床に飾って拝見するだけで点前には用いないということまで行われるようになった。
English: When a utensil used for serving tea is special and high-class, such utensil is sometimes treated with more respect than usual.
Japanese: 点前に用いる道具が格別の品である場合、その道具を通常より重く扱うことがある。
English: There are roughly two ways for such special treatment; laying something under such a utensil, or treating it in the same manner as treating a higher-order utensil.
Japanese: これは大まかには、何か他のものを下敷きにする方法と、格上の道具と同様に扱う方法とがある。
English: The utensil in which the tea is poured is the highest order, followed by chawan, chashaku, furogama (a tea kettle), mizusashi (a water jug), futaoki (rest for the lid of a teakettle), and kensui (waste-water container).
Japanese: 茶を入れる茶器が最も高く、次いで茶碗や茶杓、その後に風炉釜や水指・蓋置・建水などが続くとされる。
English: Chasen kazari (茶筅飾 or 茶筅荘) is a procedure for when either chaire, chawan, chashaku, or mizusashi to be used is of meibutu or has a history.
Japanese: 茶筅飾・茶筅荘（ちゃせんかざり）は茶入・茶碗・茶杓・水指のいずれかが名物もしくは由緒のある場合に行う取り扱いである。
English: However, in the case of Urasenke style, when either chaire, chawan, or chashaku has a history, the way to serve tea will be slightly modified, and such transformed methods are called chaire kazari, chawan kazari, or chashaku kazari, respectively.
Japanese: ただし裏千家の場合、茶入・茶碗・茶杓に故ある場合には点前に少しずつ変更が加わり、それぞれを茶入荘・茶碗荘・茶杓荘という。
English: Chasen kazari originated when chawan was laid under chaire to treat it with respect, which is thought to have a very old origin.
Japanese: 茶筅飾は茶入を重く扱うために茶碗を下敷きにしたのが元々で、これはかなり古い起源があると考えられる。
English: As a result, chawan and chashaku that are supposed to be taken out from katte (a place used to cook and prepare food in upper class residences) came to be displayed at the corner of the hearth.
Japanese: その結果、勝手から運び出すべき茶碗や茶杓も点前座に飾りつけることになる。
English: Since these procedures are usually for utensils that are higher in order than those for ordinary chawan or chashaku, when treating chawan or chashaku with respect, chasen kazari procedure is applied.
Japanese: これは茶碗や茶杓にとっては通常よりも格上の扱いであるので、これらを重く扱うときにも茶筅飾とする。
English: On the other hand, chasen kazari used when treating mizusashi with respect is thought to be a relatively new procedure (after the end of the Edo period, at the earliest).
Japanese: 一方、水指を重く扱うための茶筅飾はかなり新しい（早くても幕末以降）ものだと考えられる。
English: Kumiawasedate is a procedure for when kensui is of meibutsu or with a history.
Japanese: 組合点（くみあわせだて）は建水が名物もしくは由緒のある場合に行う取り扱いである。
English: The difference with chasen kazari is that in kumiawasedate, chawan is placed on kensui, and ladle and a rest for the lid of a teakettle are displayed on a shelf at the beginning.
Japanese: 最初に茶碗が建水に載っていて、柄杓・蓋置が棚物に飾られている点が異なる。
English: There was an old manner in which chaire and chawan are treated with more respect by placing magari kensui under chawan during the chasen kazari procedure.
Japanese: 茶筅飾の時に曲建水を茶碗の下敷きにすることで茶入と茶碗をさらに重く扱う古法があった。
English: By doing so, kensui, which is regarded to be low in the order, is to be treated as exceptionally important.
Japanese: こうすることで、茶道具の序列の中では下位にある建水を格別重く扱うことにもなる。
English: Thus, from around the mid-Edo period, kumiawasedate came to be used when kensui has a history.
Japanese: そこで江戸時代半ば頃から、故ある建水の時に組合点を行うようになった。
English: Shigumidate and irekodate are procedures to omit the time and effort to carry utensils.
Japanese: 仕組点（しぐみだて）・入子点（いれこだて）は道具を運ぶ手間を省く取り扱いである。
English: Since ladle and a rest for the lid of a teakettle are displayed on a shelf and chawan which is prepared with chakin (a cloth), chasen, and chashaku is carried while being contained in kensui, the server need to get up only once during the ceremony.
Japanese: 棚物に柄杓・蓋置を飾っておき、茶巾・茶筅・茶杓を仕込んだ茶碗を建水に入れて運び出すため、立ち座りは1度で済む。
English: Also, these procedures have been done when the guest was in a hurry, or when using chawan which should be treated nicely but does not require chasen kazari.
Japanese: 客が急ぐ時や、茶筅飾にするほどでもない茶碗を少しだけ重く扱う場合にも行われていた。
English: Although the policy is a little different from the one wabicha (wabi style of tea ceremony) used to have, there were cases in which some adjustments had to be made according to the guest.
Japanese: わび茶がもともと持っていた方向性とは幾分異なるのだが、客に応じた変化が必要になる場合があった。
English: Although being a nobility itself is not suitable for the concept of wabicha, in the Edo period especially, distinguishing people's ranks and treating them separately was necessary.
Japanese: 貴人という発想自体わび茶と似つかわしくないが、江戸時代は特に身分の分別が要求されていた。
English: It is thought that consequently the people in this period came to be required to treat guests in different manners depending on their ranks when serving to daimyo (feudal lord).
Japanese: 大名への仕官を通じて必然的にこうした分別への対応が必要になっていったと考えられる。
English: On the other hand, as the population of tea ceremony practitioners grew in the mid-Edo period, there had been another necessity of serving tea to a group of people at once.
Japanese: 一方で江戸時代半ば以降に茶道人口が増大すると、一度に大勢をもてなす必要も生じてきた。
English: In daikazari procedure, tenmokudai (a tea-bowl stand) is displayed on a shelf in advance, and koicha (thick tea) is served on the tea-bowl stand.
Japanese: あらかじめ棚物の上に天目台を飾っておき、濃茶を客に出す時に天目台に載せて出すものである。
English: The tea-bowl stand is called kinindai, whose form is the same as tenmokudai but is made of white wood, on which a chawan shaped on tenmokunari-style (the rim of the bowl is slightly curved inward) is placed.
Japanese: 台は貴人台といって形は天目台だが白木地のものを用い、これに天目形の茶碗を載せて持ち出す。
English: Before, chawan was taken out from the stand and used at the corner of the hearth, but in these days, chawan is used while remaining on the stand.
Japanese: 以前は点前座では茶碗を台から下ろして扱っていたが、今は常に台に載せたまま扱う。
English: Kinin kiyotsugu is a procedure for serving tea to nobilities and their accompanying servants.
Japanese: 貴人清次（きにんきよつぐ）は貴人とその随伴に茶を供する手続きである。
English: Different chawan, chashaku, chakin are used for nobles and their accompanying servants.
Japanese: 茶碗・茶筅・茶巾は、貴人に対して用いるものと随伴に対して用いるものとを使い分ける。
English: Kasane chawan is a procedure for serving tea to a large number of guests, in which two or three chawan are piled up when taken out.
Japanese: 重茶碗（かさねちゃわん）は客が大勢の場合の取り扱いで、茶碗を2枚または3枚重ねて持ち出す手続きである。
English: A flat chaire is contained in a shifuku (drawstring bag) which has a long cord (the cord is called "o"), and the cord is referred to as nagao.
Japanese: 平たい茶入では袋（仕覆）の紐（緒）が長くなっており、これを長緒という。
English: It is said that Juko (or Rikyu, according to a theory) shortened it, which made handling the cords much easier.
Japanese: 緒を珠光（一説には利休）が短くしたとされており、これにより緒の扱いは非常に簡素になった。
English: Tsutsumi fukusa and otsubukuro are procedures for when using natsume (a container for powdered tea) for making thick tea.
Japanese: 包帛紗（つつみふくさ）・大津袋（おおつぶくろ）は棗を濃茶に用いるときの取り扱いである。
English: The bag is treated almost the same way as treating shifuku in the otsubukuro procedure, while the fukusa to used to wrap the natsume is later used when serving tea in the tsutsumi fukusa procedure.
Japanese: 包帛紗ではその帛紗を点前に用いるのに対し、大津袋では仕覆とほぼ同様に扱う。
English: Bonkogo is a procedure for when a kogo (an incense container) is of meibutsu or has a history, in which the kogo is placed on a bon (tray) and displayed on a shelf at the time of sumitemae (adding charcoal to the stove for boiling water to make tea).
Japanese: 盆香合（ぼんこうごう）は香合が名物もしくは由緒のある場合に行う取り扱いで、炭点前のときに盆に載せた香合を棚物の上に飾っておく。
English: Hanashomo is a procedure for when a hanaire (a vase) is of meibutsu or with a history.
Japanese: 花所望（はなしょもう）は花入が名物もしくは由緒のある場合に行う取り扱いである。
English: In the hanashomo procedure, a hanaire that is filled with water during nakadachi (break between the light meal and the actual serving of tea) is displayed in the tokonoma, and after seki iri (taking a seat in a tea room) for atoza, requesting the guest to arrange flowers in the vase.
Japanese: 中立の間に水を張った花入を床に飾りつけておき、後座の席入りのあとに客に所望して花をいけてもらう手続きである。
English: Neriko (a pastille) is a solid matter in which powdered fragrant wood, spices, or herbes are mixed together with honey or gum arabic.
Japanese: 練香とは粉末状の香木やスパイス、ハーブなどを蜂蜜やアラビアゴム等で練って固形状にしたもの。
English: In Japan, it is also called 'Takimono' (mixture of fragrant woods, etc. used for making incense) whose ingredients include honey, plum meat, or Koko (shells ground into powder for incense materials).
Japanese: 日本では蜂蜜、梅肉、貝殻などの甲香（こうこう）等が使われ「薫物（たきもの）」とも呼ばれる。
English: According to the Ancient Egyptian documents, Neriko called Kiphy was used.
Japanese: 古代エジプトの文献にKiphy(キフィー）と呼ばれる練香が使用されていたことが書かれている。
English: Dioscorides, a physician in the Roman Empire, refers to Kiphy in his book, 'Materia Medica' (Regarding Medical Matters).
Japanese: ローマ帝政時代医師、ディオスリコリデスは著書「マテリアメディカ」においてキフィーについて触れている。
English: Ploutarchos, a writer of the same period, described that the Ancient Egyptian priests burned incense three times a day, and Kiphy consisted of 16 ingredients.
Japanese: 同じくローマ帝政時代の著述家プルタルコスは古代エジプトの神官達が一日に３度香を焚き、キフィーは16種類の材料で作られていたと記している。
English: Later, it is said that it was introduced to Greece, the Middle East, India, and China before coming down to Japan together with Buddhism.
Japanese: その後、ギリシア、中近東からインド、中国を経て日本には仏教の伝来と共に伝わったとされる。
English: Neriko is not lit directly by a flame but placed on the hot charcoal for incense use or the hot ash so as to be heated indirectly.
Japanese: 直接火を付けるのではなく、熱した香用の炭（＝チャコール）や熱灰の上で間接的に熱を加える。
English: Sashiage is a way of lifting up votive objects for a Shinto home shrine, which are of a shouldered type used at a festival, such as Mikoshi (a portable shrine), Taikodai (a drum stand), Futon Daiko (a mattress drum) or Dashi (a float), higher than usual.
Japanese: 差し上げ(さしあげ)とは、おもに祭で運行される神輿や太鼓台、ふとん太鼓、山車など担いで運行する方式の祭礼神具を　通常の担ぐ高さより更に高く持ち上げて舁く様子のことをさす。
English: The most popular way of sashiage of Mikoshi is that carriers lift a pole up high above their head, hold it with one hand, and hit the pole by the other hand to the call of a leader.
Japanese: 神輿での差し上げで最もポピュラーなものは　担ぎ棒を手で頭上高く持ち上げ、片手で支持しながら音頭の声に合わせてもう一方の手で棒を叩くものである。
English: Doing it this way makes Mikoshi very unstable; the carriers keep the Mikoshi lifted up over their heads to stand it still.
Japanese: この状態のときの神輿は非常に不安定であるため、持ち上げられたまま頭上で静止している。
English: The way of sashiage of Taikodai varies from region to region; the most common way is that carriers lift the pole up high like Mikoshi.
Japanese: 太鼓台の差し上げは地方ごとの流儀が複数存在するが、最も多いものはやはり神輿と同様に担ぎ棒を高く持ち上げるものである。
English: However, Katsugi Yatai (a large float used to carry drums at a festival) called Taikodai is generally heavier than Mikoshi (from several hundred kilograms to nearly 2 tons), so naturally, it is almost impossible to hold it with one hand like Mikoshi.
Japanese: ただし、太鼓台と称される担ぎ屋台は一般的に神輿よりはるかに重量があり(数百kg～2t前後)、さすがに神輿のような片手持ちは不可能であることが多い。
English: Dashi is broadly divided into two: Hikidashi (a decorated float pulled by hand) and Kakidashi (a decorated float shouldered by people); Hikidashi can also be sashiage.
Japanese: 山車には大別して曳き山車と舁き出しがあるが　曳き山車にも差し上げが存在する。
English: However, it is too heavy (from nearly 1 ton to several tens of tons) to be lifted up completely; the common way is that carriers shift Dashi's weight on one side of its wheels so that these wheels are attached to the ground, and lift up Dashi from the other side of the wheels.
Japanese: しかし非常に重い(1t前後～十数t)ため、完全に持ち上げるのは不可能で　かならず車輪のいずれかが接地しており、そこを重心として他方から屋台を持ち上げるものが一般的である。
English: Kakidashi is structurally light so as to be lifted up, and it includes more showy performances as follows, which are also commonly observed features of Sashiage for Taikodai.
Japanese: 舁き山車の場合は　担ぐゆえの構造的な軽量さから、次のような派手な動きが多く、また太鼓台の差し上げに通じるものが多い。
English: In seeing the traditional perfuming arts from a religious point of view, Yoshuku Geino refers to various performing arts for celebrating the New Year such as Manzai (a traditional celebratory chant-like song) or Harukoma (a dance in which a performer carries a wooden horse's head), and Ta asobi or Onda, a performance mimicking the processes of rice production to pray for a good harvest before farm work starts.
Japanese: 予祝芸能（よしゅくげいのう）とは、伝統芸能を信仰の面からとらえたときの、萬歳や春駒など新春をことほぐ芸能や、農作業のあらましをあらかじめ一通り演じて順調に稲が実るように祈願する田遊び・御田などを指す。
English: Celebrating beforehand is the way to pray for the realization of wishes; this is based on the belief and the concept of Kotodama (soul or power of language).
Japanese: あらかじめ祝福することで、そのことの実現を祈るもので、その背景には言霊の信仰・思考法がある。
English: The same goes for Shishimai (a ritual dance by a performer wearing a lion's mask) and 'Yashikibome' (a celebratory chant-like song for residence) performed with a Furyu dance (a folk dance).
Japanese: 獅子舞や風流における「屋敷ぼめ」の歌などにも、同様の性格がみてとれる。
English: In contrast to Yoshuku Geino, the traditional performing arts that emphasize warding off disasters are sometimes called Josai Geino (public entertainment for removal of disasters).
Japanese: 予祝芸能に対し、災害を取り除く意味合いの強いものを除災芸能と呼ぶことがある。
English: Shigai (also known as Ito no Kutsu, or Shiai) is a pair of silk shoes worn by underage member of Imperial family, performers of Dobu (also known as Warawamai Dance, performed by children), or young shrine maidens who participate in the Shinto rituals.
Japanese: 絲鞋（しがい・いとのくつ・しあい）とは、未成年の皇族や童舞の舞楽装束や神道の儀式に参加する幼い巫女に用いられる絹糸製の靴。
English: The word 'Shi' (絲) means silk yarn; the body of the shoes is knitted with silk yarn with diamond patterns in relief, the insole made of a straw mat, and the sole constructed from cattle skin.
Japanese: 「絲」とは絹糸の事を指し、本体は白い絹糸を菱形を浮かせて編んだもので、中敷は筵、底は牛革製。
English: A shoelace, which traverses the ankle of the shoes, comes around one's ankle twice and are tied in a bow (Morokagi [bowknot] in the costume terminology).
Japanese: 足首部分に糸が通してあり、二重に足首を括って蝶結び（装束用語では諸鉤）に結ぶ。
English: As Shigai was originated from 'Makai,' hemp yarn shoes worn by low-ranking military officers at and under the rank of Rokui (Sixth Rank), it was light and comfortable as well as suitable for active movements.
Japanese: もともと六位以下の下級武官の履く苧麻製の「麻鞋（まかい）」がルーツということもあり軽快で活動性に優れる。
English: Following the same developments as Dosuikan (the Heian costume for children), it was upgraded for the noble children; that is the beginning of 'Shigai' made of silk.
Japanese: 童水干などと同様の経緯で貴族の子供用になり高級化して絹糸製の「絲鞋」が誕生した。
English: The straw-made shoes called 'Warauzu' worn by low-ranking military officials were also developed out of 'Makai.'
Japanese: 同じく「麻鞋」から発展したものに、下級武官用の藁製の靴「草鞋（わらうず）」がある。
English: Mochibana is a decoration made of small-cut rice cake or dango (sweet rice dumpling) on a branch of Japanese sumac, hackberry, or willow tree for New Year's Holidays or small New Year's festival around January 15.
Japanese: 餅花（もちばな）とは、正月とくに小正月に、ヌルデ・エノキ・ヤナギなどの木に小さく切った餅や団子をさして飾るもの。
English: In Nagano Prefecture, people make a rice ear shaped Mochibana using a branch of shidareyanagi (weeping willow spray) and express a good harvest.
Japanese: 長野県などでは、枝垂れ柳を使って稲穂の垂れるかたちにつくり、豊作を表現している。
English: Mochibana is called Hanamochi in Gifu Prefecture (mainly, present-day Takayama City and Hida City) and has been used for a decoration on New Year's Holidays.
Japanese: 岐阜県（主に高山市・飛騨市）では花餅（はなもち）と呼ばれ、正月の装飾用品として定着している。
English: There is so wide a variety of Engimono, including those to pray for huge harvest (of cereals), good catch and memorial service, prosperous business, safety of the family, a state of perfect health, peace and longevity, a harmonious marriage, fertility and family prosperity, ancestor worship, good luck and protection from evil, as well as those concerning 'hare to ke' (which means 'appare' [splendid] or a good mood, not fine weather).
Japanese: 五穀豊穣、大漁追福、商売繁盛、家内安全、無病息災、安寧長寿、夫婦円満、子孫繁栄、祖先崇拝や招福祈願、厄除祈念や「ハレとケ｛天気ではなく天晴れ（あっぱれ）や晴れ晴れとした気持ちの「晴れ」をさす｝」に纏わる物など多岐に渡る。
English: Engimono also means something to be sold or offered to visitors at sando (an approach to the temple), temple or shrine grounds, Monzen-machi (a temple town) and Toriimae-machi (town in front of torii [Shinto shrine archway]) on the day of festivals and fairs, based on the historical and cultural backgrounds.
Japanese: また、祭礼や縁日や市などの寺社の参道や境内や門前町・鳥居前町において参詣者に授与・販売する歴史的、文化的背景のあるものを指す。
English: Special examples peculiar to Japan include fukuotoko (the luckiest man) selected in a festival, performers such as namahage (folklore demons of the Oga Peninsula that pay frightening visits to children at the New Year) and people who become yorishiro (object representative of a divine spirit) in events such as the ground sumo tournament.
Japanese: 日本古来の物として特殊な例としては祭りなどで選ばれた福男やなまはげなどの演者、大相撲など神の依り代になった人も縁起物とされる。
English: Eel and hatsugatsuo (the season's first bonito) are also included in Engimono, because they are eaten for the purpose of nutritional fortification according to seasons as well as in the hope of obtaining longevity and medical effects.
Japanese: 時節による滋養強壮の目的で長寿や薬事効果を期待して食された物として鰻や初鰹なども縁起物といえる。
English: Some are derived from Indian culture such as Buddhism, Esoteric Buddhism and Hinduism, some originates from manners and customs of civilization in China such as five seasonal festivals and Nijushisekki (24 divisions of the old calendar), and in some cases these elements have been blended together with the Japanese traditional Shinto.
Japanese: 仏教、密教、ヒンドゥー教などのインド文化を起源とするものや五節句や二十四節気など中華文明の風俗習慣を起源に持つ物も存在し、それらが日本古来の神道と渾然一体となっているものもある。
English: (Concretely speaking, 'Daikoku' (god of wealth), one of the Seven Deities of Good Luck, originates from Hinduism, and in Japan there are three kinds of Daikoku which differ in form and implication: 'Daikokuten' of Mahayana Buddhism, 'Daikokuten' of Esoteric Buddhism and 'Daikoku-sama' created through syncretization of Okuninushi no Mikoto (a Shinto deity) with Daikokuten of Buddhism.)
Japanese: （具体的には七福神の一柱である「大黒」はヒンドゥー教を起源とし、日本には大乗仏教の「大黒天」と、密教の「大黒天」と、神道の神である大国主命と仏教の大黒天が神仏習合した「大黒様」と、三つの神仏が存在し姿も意味合いもそれぞれ違うものである。）
English: It is also known as 'kengyu' (Cowherd) (its flower is called 'kengyuka') because in ancient China its seeds (called kengoshi) were so expensive and so valuable medicines that people who were given the seeds would thank the giver taking their cows with them.
Japanese: 別名「牽牛」（花は「牽牛花」）というが、これは、その種（牽牛子）が薬として非常に高価で珍重されたため、種を贈られた者はウシを牽いて御礼をしたという、古い中国の謂れである。
English: Later, in the Edo period, it was generally called 'Asagao-hime' (Morning Glory Princess), compared to the Weaver longing to see the Cowherd.
Japanese: その後江戸時代には、牽牛との逢瀬を願う織女になぞらえて「朝顔姫」などと呼ぶことが一般的になった。