nntsuzu/KFTT huggingface dataset:
English: The fish and shellfish plentifully available in Edo bay were of high quality and were specifically called "Edomae" (in front of Edo), and sashimi (fresh slices of raw fish) of tuna caught in coastal areas became essential as a menu item.
Japanese: 江戸湾内で豊富に採れる魚介類は江戸前の名を生ずるほど優れており、近海で穫れるマグロなどの刺身は献立に欠かせぬものとなった。
English: Then it became customary that such a broiled sea bream was taken home as a souvenir, together with kuchidori (a plate of assorted delicacies), for example, of kinton (mashed sweet potatoes) and kamaboko (boiled fish paste).
Japanese: それから、きんとんや蒲鉾などの口取りを添えてみやげ物として持ち帰る風習が生まれた。
English: It is said that Edo dishes, in which great importance was placed on the freshness and origin of the foodstuffs, were generated under these circumstances, thereby establishing the core and elements of today's high-class dishes together with honzen ryori (formally arranged dinners) that set the precedent for nihon-ryori being a course meal that starts with hassun (a relish) and kuchitori (a side dish).
Japanese: こういった中で鮮度と産地を重視する江戸料理が生まれ、八寸や口取りから始まるコース化した日本料理の先駆けとなった本膳料理とともに、今日の高級な料理の骨子と要素を構築したといわれている。
English: Various eating cultures, ranging from high-class restaurants for rich people to dishes for common people, such as soba and donburi-mono (rice bowl dishes), were generated.
Japanese: 富裕な階層を相手にした高級料亭から、蕎麦や丼物といった庶民の味まで、さまざまな食文化が生まれた。
English: In Edo where many single persons, not living with their families, from outside Edo, lived in Edo, street stalls serving soba and tenpura flourished.
Japanese: 地方出身の単身者が多かった江戸では、蕎麦やてんぷらなどの屋台が栄えた。
English: From the Edo period, lots of soy sauce was being used for seasoning, and lot of strong soy sauce came to be produced in the suburbs of Edo.
Japanese: 江戸時代から調味料として醤油が盛んに用いられるようになり、江戸近郊では濃口醤油が大量生産されるようになった。
English: In the Kanto region, strong soy sauce was used as seasoning even for shiru-mono dishes (soup dishes) and nimono (boiled and seasoned foods) so that the tastes of these dishes could be enjoyed even when they became cold, and dishes using such seasoning developed as souvenir dishes, for example, in the form of box lunches.
Japanese: 関東では汁物や煮物にも濃口醤油を利用し、冷めても味を損じない濃い味付けが行われ、折り詰などの土産料理として発達した。
English: Marine products were brought to kamigata by kitamae-bune (cargo ships that sailed the Japan Sea during the Edo period), and use of konbu from Hokkaido developed there.
Japanese: 上方には北前船により日本海の海産物がもたらされ、北海道産の昆布の利用が発達した。
English: For the flamboyant Edo culture, that of Kyoto featured traditional elegance and this feature was reflected in the dishes as well.
Japanese: 華やかな江戸文化に対して京都は伝統的な優雅さが特徴でそれは料理の上にも反映された。
English: Because dishes in Kyoto were affected by dishes at temples and marine products were unavailable, dishes using vegetables and dried foodstuffs developed.
Japanese: 京都は寺院料理の影響をうけ、また海産物に乏しいことから野菜や乾物を使った料理に発展をみた。
English: On the other hand, because Osaka, having developed as a commercial city, was placed near to sea, fishes and seashells were available abundantly there and foodstuffs from other areas gathered there as well, being called the kitchen of Japan.
Japanese: 一方、商業都市として発展をみた大阪は海に近く、魚介も豊かで地方の産物も集まるところから、「天下の台所」と謳われるほどであった。
English: Importance was placed on delicious dishes rather than on eating etiquette, and people there considered that dishes should be eaten at the places they were cooked, rather than being taken out as a souvenir in a cold state.
Japanese: 作法よりも食べて旨い料理に主点が置かれ、冷たくしてお土産に持ち帰る料理よりその場で食べてしまう料理という視点が強かった。
English: Entering the Meiji period, due to movements of separating Buddhism from Shintoism and of abolishing Buddhism, it became permitted to eat meat, and sukiyaki (thin slices of beef, cooked with various vegetables in a table-top cast-iron pan) appeared.
Japanese: 明治になると、神仏分離、廃仏毀釈により肉食が解禁されすき焼きなどが登場した。
English: It can be said that, at this time, the major business of nihon-ryori dishes shifted to restaurants and high-class inns where (会席)-ryori dishes were mainly served.
Japanese: この時点で伝統的な日本料理の主要な業態は、会席料理を主とする料亭や高級旅館に移ったと言える。
English: (Shojin-ryori dishes mostly targeting temples and kaiseki (懐石)-ryori dishes mostly targeting chajin (masters of the tea ceremonies) remained keeping their unique characters).)
Japanese: （寺院を主な対象とする精進料理・茶人を主な対象とする懐石料理は独自性を保って現在まで続いている）
English: As Western dishes were brought to Japan, these vegetables were eaten by the people in social classes that had the chance to be mingled with foreigners.
Japanese: 西洋料理が入ってきて外国人と交渉のある社会階層で食べられるようになった。
English: In restaurants for western-style dishes in various areas, so-called "yo-shoku" (western-style dishes) with tastes tailored to Japanese were generated.
Japanese: 各地の西洋料理店では日本人の口に合うように改変された洋食が生み出される。
English: Western-style dishes were rather considered eaten in restaurants until the Taisho period, but were gradually eaten at home as well.
Japanese: 大正時代までは西洋料理は外で食べるものという意識が強かったが、上層から家庭料理にも徐々に浸透しはじめる。
English: Chabudai (low dining tables) began being used in households in urban areas, and it came to be recognized that the eating place in households was for enjoying each other's company among family members, instead of observing patriarchal etiquette using meimeizen (small individual low eating tables).
Japanese: 都市部の家庭ではちゃぶ台が使われ、それまでの家父長制的な銘々膳の作法から、食事が家族だんらんの場として認識されるようになってくる。
English: Yo-shoku was generated, during the Meiji period and later, based on English and French cuisine, and the contents were altered in Japan so that they became specific to Japan.
Japanese: 明治時代以降、イギリス料理やフランス料理から派生したものだが、日本で改変され日本独特のものに変化している。
English: Some dishes, for example, katsudon (pork cutlet on rice), which have been Japanized significantly are sometimes classified as wa-shoku.
Japanese: カツ丼など特に日本化の進んだ一部の料理は和食に分類される場合もある。
English: Yo-shoku generated in Japan has been brought to China and Korea, and nowadays, are available throughout the world.
Japanese: 日本生まれの洋食は中国・韓国にも持ち込まれ、今では世界中で食べられるように広まってきている。
English: Soy sauce: Japan-specific seasoning placed most importantly in nihon-ryori dishes, together with dashi (stock)
Japanese: 醤油　だし（下記）と並んで日本料理でもっとも重要な位置を占める、日本独自の調味料。
English: Starch syrup: Used as a sweetener from ancient times, this was the most important sweetener until the Edo period.
Japanese: 水飴　甘味料として古代から用いられ、江戸時代までは最も重要な甘味料であった。
English: Mirin: Was for drinking originally, but nowadays, is used as cooking alcohol to add a sweet taste to meals.
Japanese: みりん　もともとは飲用であったが、現代では料理に甘みを添える料理酒として使われている。
English: Used on sashimi and sushi to erase their odors, and used for soba, udon and chazuke (boiled rice with tea poured over it) as well.
Japanese: 匂い消しのために、刺身や寿司に添えられるほか、蕎麦やうどん、茶漬けにも使われる。
English: Used as an ornament as well as seasoning, and eaten as pickles as well.
Japanese: 調味料としてだけではなく、飾りに使ったり、漬物として食べられてもいる。
English: Lots of negi is consumed as vegetables as well, and ao-negi (long green onions) are favored in the Kansai region and nebuka-negi (literally, deep-rooted negi) in the Kanto region.
Japanese: 野菜としても大量に消費され、関西地方では青ネギが、関東地方では根深ネギが好まれる。
English: The minced aka-shiso (red perilla) used for making Umeboshi (pickled 'ume' - Japanese apricot) is called 'yukari' and is eaten with boiled rice.
Japanese: 梅干作りに使う赤シソを細かくしたものは「ゆかり」と呼ばれ、ご飯などとともに食べられる
English: Dried konbu (a kind of kelp), dried shiitake mushroom, katsuobushi and boiled-dried fishes are immersed in water and are boiled to produce stock.
Japanese: 乾燥昆布、干し椎茸、鰹節、煮干、等を水に浸したり、お湯で煮出して作る。
English: Meat: It is said that, before the Meiji period, Japanese except for discriminated people and the Ainu tribe, had no custom of eating meat, but meat of wild boars was eaten as a drug and people living in mountainous areas often ate the animals they hunted.
Japanese: 肉-明治以前は、被差別民やアイヌなどを除いて、一般に哺乳動物の肉を食べる習慣はなかったとされるが、猪肉などを薬として食べたり、山間部に住む人々が狩猟によって捕まえた動物を食べることはしばしばあった。
English: During the latter half of the Edo period, momonjiya (meat shops or restaurants) appeared, and animal meat was eaten in big cities like Edo.
Japanese: 江戸時代後期にはももんじ屋が現れ、江戸のような大都市では動物の肉を食べることが行われた。
English: Pepper: Brought to Japan via China and ko (races lived in the places to the north and west of old China), and used as a seasoning for a pungent taste more often than today, but demand for pepper as seasoning for nihon-ryori dishes diminished after red pepper was brought to Japan.
Japanese: コショウ-日本には中国、胡を経て伝来していて、辛味の調味料として現在よりも多用されていたが、トウガラシが伝来して以後、日本料理の調味料としての需要は減少した。
English: Nowadays, pepper is used in many dishes again, but is used for few nihon-ryori dished.
Japanese: 現在では再び多用されてるが、日本料理の調味料としてはあまり用いられない。
English: Worcester sauce: When the term of sauce (seasoning) is used generally, it mostly indicates Worcester sauce, and this sauce has become a seasoning essential to Japanese dishes as soy sauce.
Japanese: ウースターソース-たんにソース(調味料)と呼ばれるとこれを指すことが多く、醤油と同じように日本の欠かせない調味料のひとつになっている。
English: However, today's Worcester sauce used in Japan is a Japan-specific seasoning totally different from the original one in England.
Japanese: ただし現在の日本のウースターソースは、英国の元来のものとは全く別の日本独自の調味料となっている。
English: Yusoku-ryori were dishes for entertaining nobles and honzen-ryori dishes for entertaining samurai, and the style of either of them was most formal in the past.
Japanese: 有職料理は貴族の饗応料理、本膳料理は武家の饗応料理で、それぞれ過去には最も正統な料理形式であった。
English: Kaiseki (会席)-ryori dishes were generated in restaurants where guests were rich townspeople, and developed as rather informal dishes for enjoying sake and dishes themselves.
Japanese: 会席料理は富裕な町人を客とした料亭で生まれ、酒と料理そのものを楽しむ格式張らない料理として発達した。
English: Nowadays, Kaiseki (会席)-ryori dishes are served for entertaining guests as formal nihon-ryori dishes.
Japanese: 現在では会席料理が正統な日本料理の形式としてもてなしに使われている。
English: Yusoku-ryori dishes: Their style belonged to the line of the dishes for grand banquets that developed based on the codes of honor among nobles during the Heian period
Japanese: 有職料理-平安時代の貴族の社交儀礼の中で発達した大饗料理の流れをくむ料理様式。
English: Honzen-ryori dishes: Developed as dishes for entertaining samurai starting in the Muromachi period, and said to be formal nihon-ryori dishes during the Edo period.
Japanese: 本膳料理-室町時代から武家の饗応料理として発達したもので、江戸時代には本式の日本料理とされた。
English: Shojin-ryori dishes: developed as dishes for entertaining guests at temples
Japanese: 精進料理-禅寺などの寺で、外来者をもてなすための料理法として発達した。
English: Local dishes are traditional ones that have been eaten in various areas in Japan from ancient times, and are different from gotochi-ryori dishes (locally special dishes) or gotochi-gurume (local gourmets) (for example, gotochi-ramen), used for revitalizing villages.
Japanese: 郷土料理は日本の地方で古くから食べられてきた料理であり、村おこしに使われるご当地料理、ご当地グルメ(ご当地ラーメンなど)とは異なる。
English: Dishes that are not eaten in traditional eating etiquette and were developed in relatively old times, or dishes cooked mostly in Japanese cooking styles.
Japanese: 伝統的な食事形式で食さない種類の料理で成立年代が比較的古い、または調理形式が大部分が日本の調理法を使用する料理。
English: Dishes that have been generated in the popular culture liked by the general public are sometimes called taishu-ryori dishes as well.
Japanese: また大衆から愛される大衆文化からできた料理を大衆料理と呼ばれることもある。
English: In many of the rice-using dishes in other nations, rice is used as a foodstuff whose positioning is the same as that of vegetables that are to be fried or boiled, and these dishes are usually flavored.
Japanese: 他の国の米料理の多くは炒める・煮るなど野菜と同じ位置付けにある食材として用い、味付けしたものを食べることが多い。
English: However, sticky and rather sweet Japonica rice is used in Japan, boiled rice is mostly eaten without being flavored, respecting the taste of each type of rice.
Japanese: これに対して日本では米が粘りや甘味の多いジャポニカ米であるため、品種ごとに異なる米の味を尊重し、炊いた米を味付けせずに食べることが多い。
English: During the Edo period and later, people in Edo city ate polished white rice, causing many people to suffer from beriberi.
Japanese: 江戸時代以降江戸の街では米を真っ白に精白して食べるようになったため、脚気が蔓延した。
English: Sushi: nigiri-zushi (a small lump of boiled rice with sliced fish on top) (or Edo-mae-zushi - literally, sushi in front of Edo), or nama-zushi - literally, raw sushi), maki-zushi (rolled sushi), chirashi-zushi (vinegared boiled rice with thin strips of egg, pieces of sliced raw fish, vegetables and crab meat arranged on top), and inari-zushi (fried tofu stuffed with vinegared boiled rice)
Japanese: 寿司-にぎり寿司（江戸前寿司・生寿司）、巻寿司、ちらし寿司、稲荷寿司
English: Miso-shiru: the name for all hot shiru-mono dishes in which miso is dissolved into soup stock, with a variety of ingredients placed in it
Japanese: 味噌汁出汁に味噌を溶いた、熱い汁物の総称で、中に入れる具は多種多様。
English: Nabe-ryori dishes (nabe (Japanese style pan)-based dishes): oden (Japanese dishes containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.), mizutaki (chicken meat and vegetables stewed in a nabe on a dinning table), shabushabu (sliced beef slightly boiled slightly in a nabe on a dinning table), sukiyaki (thin slices of beef, cooked with various vegetables in a nabe on a dinning table), Nabeyaki-udon (noodles served hot in a nabe), motsu-nabe (entails of animals cooked in a nabe on a dinning table)
Japanese: 鍋料理-おでん、水炊き、しゃぶしゃぶ、すき焼き、鍋焼きうどん、もつ鍋
English: Yakimono dishes (roasted, broiled or grilled fishes or animal meat): yaki-zakana (broiled fish), teri-yaki (meat or fish grilled with soy sauce and sugar), yaki-tori (roasted chicken meat), kaba-yaki (broiled eel or similar long slender fish), shio-yaki (broiled fish sprinkled with salt), yuan-yaki (sliced fish or chicken meat that is soaked in a specially seasoned soup for several days and is broiled or roasted), yahata-yaki, dengaku-miso (a type of miso made of miso, sugar, sake and mirin), tofu-dengaku (tofu with sweet miso sauce), hosho-yaki (fish broiled in washi), hoiru-yaki (broiled or roasted in a foil wrapper), shiogama (fish or meat that is coated wit lots of salt and is roasted in a pot), tamago-yaki (Japanese style omelets), dashimaki-tamago (rolled omelets made with soup stock), usuyaki-tamago (paper-thin omelettes)
Japanese: 焼き物-焼き魚、照り焼き、焼き鳥、蒲焼、塩焼き、幽庵焼き、八幡焼き、田楽みそ、豆腐田楽、奉書焼き・ホイル焼き、塩釜、卵焼き（だし巻き卵、薄焼き卵）
English: Dressed foods/boiled greens seasoned with soy sauce: namasu (thinly sliced fish meat or vegetables dressed with vinegar), sumiso-ae (or nuta) (seafood and vegetables dressed with vinegared miso), karashi-ae (dishes with mustard dressing), goma-ae (vegetables dressed a sesame sauce), ume-ae (dishes dressed with sliced umeboshi (with the hard core part removed), shiro-ae (vegetables dressed with ground tofu and sesame), su-dako (vinegared octopus)
Japanese: 和える・おひたし-、膾(なます)、酢みそ和え(ぬた)、芥子和え、ごま和え、梅和え、白和え、酢だこ
English: (nihai-zu (vinegar and soy sauce mixed in roughly equal proportions), sanbai-zu (vinegar, soy sauce and mirin (or sugar) mixed in roughly equal proportions), ponzu (a seasoning made from citrus juice), ponzu-shoyu (soy source containing citrus juice), tosa-zu (vinegar flavored with bonito shavings, konbu kelp, sugar and soy sauce), kimi-zu (vinegar mixed with yolk, dashi, mirin, etc), shoga-zu (vinegar with ginger), Yoshino-zu (ginger with kuzu-starch mixed for giving thickening nature), goma-zu (vinegar mixed with grinded sesame, soy sauce, etc), mizore-zu (vinegar with grated radish), yuzuka-zu (vinegar with yuzu citrus juice: literally, yuzu-flavored vinegar), kinome-zu (vinegar with minced leaves of Japanese pepper trees), nanban-zu (Japanese sweetened vinegar with some red pepper flakes), wasabi-zu (vinegar with wasabi juice), karashi-zu (vinegar with mustard)
Japanese: （二杯酢、三杯酢、ポン酢、ポン酢醤油、土佐酢、黄身酢、生姜酢、吉野酢、胡麻酢、みぞれ酢、柚香酢、木の芽酢、南蛮酢、わさび酢、からし酢）
English: Dishes, though eaten in Japan, that do not follow the cooking method of wa-shoku nor traditional cooking methods
Japanese: 日本の料理ではあるが、和食または伝統的な調理方法から逸している料理。
English: Some of these dishes are seasoned with soy sauce, but most of them are seasoned with a Worcester sauce-related sauce.
Japanese: 醤油味の物もあるが、ウースターソース系のソースで味付けしたものが多い。
English: Yogan-yaki dishes: A type of ishi-yaki dishes (dishes in which foodstuffs are roasted on a hot stone); When a natural lava plate is used for this purpose, the dishes are called yogan (lava)-yaki.
Japanese: 溶岩焼き料理-石焼きの一種で、天然の溶岩石製の溶岩石板または溶岩石プレートを使用する場合は溶岩焼き。
English: Curry and rice: The originally Indian curry that was brought to Japan via England, but had been transformed into a Japan-specific dish
Japanese: カレーライス-インド料理のカレーがイギリス経由で日本に来たものが日本独自の進化をした。
English: Hayashi-raisu (hashed rice): Hashed beef or beef stroganoff and gohan were combined, and have been transformed further.
Japanese: ハヤシライス-ハッシュドビーフまたはビーフストロガノフとご飯との組合せが更に変化したもの。
English: Ebi-furai (fried prawns): Often dealt with like wa-shoku as tonkatsu.
Japanese: エビフライ-トンカツ同様、和食のような扱いを受けることもしばしばある。
English: Japanese style spaghetti: In these dishes, special foodstuffs, for example, tarako (salted cod roe), or special cooking methods are used.
Japanese: 和風スパゲッティ-たらこなどの特定の食材や調理法での和風のスパゲッティが挙げられる。
English: Tsuke-men: This food has further developed uniquely in Japan from ramen, so that its noodles and sauce are provided separately and pieces of the noodles are dipped into the sauce before being eaten.
Japanese: つけめん-ラーメンからさらに日本独特の汁と麺を分けて浸して食べるといった調理法で派生し、日本独自の進化をしている。
English: Hiyashi-chuka (cold Chinese noodles): This Chinese-noodles-based food has further developed uniquely in Japan from ramen, so as to be cooled for eating.
Japanese: 冷し中華-ラーメンからさらに日本独特の冷やして食べるといった調理法で派生し、日本独自の進化をしている。
English: Yaki-gyoza (a fried dumpling stuffed with minced pork): Gyoza dishes were eaten in Manchuria, but their ingredients and frying method have been transformed uniquely in Japan.
Japanese: 焼き餃子-満州で食べられていた餃子が、日本において中身の具材や焼き方が変化した。
English: Japanese dishes have been favored and have spread as healthy foods in the United State and Europe.
Japanese: 日本食が健康によい食品としてアメリカ合衆国やヨーロッパなどで好まれ広まった。
English: In 1983, 'Hatsuhana,' a sushi restaurant in New York became the first Japanese restaurant that was rated to the highest four-star level in the restaurant review on New York Times.
Japanese: 1983年には、ニューヨークの寿司店「初花（はつはな）」が、日本食レストランとしては初めてニューヨーク・タイムス紙のレストラン評で最高の4ッ星を獲得している。
English: Furthermore, forty-one Japanese restaurants were listed in the first New York version, published in 2005, of Le Guide Michelin (Michelin Guide), the famous French guidebook for rating restaurants, and of the numbers of restaurants specializing in dishes specific to each nation, this number was the third after that of French restaurants and that of Italian restaurants.
Japanese: また、レストランの格付けで有名なフランスのガイドブック「ギド・ミシュラン」が2005年に初めて発行したニューヨーク版には41件もの日本食レストランが掲載されているが、これは各国料理店として、イタリア料理、フランス料理に次ぐ件数である。
English: In the Tokyo version of 'Michelin,' a guide for high-class restaurants, published in 2007, 150 restaurants were listed, and approx. sixty percent of them were those serving nihon-ryori dishes, and all listed restaurants were rated for the one-star or higher level ('Michelin' usually included restaurants with no star as well, and this Tokyo version was the first in that all listed restaurants were given at least a star).
Japanese: 2007年に発刊された高級レストランガイド「ミシュラン」の東京版では、150軒の掲載店舗のうち、約6割が日本料理店であり、日本料理店も含めて、掲載されたすべての店舗に１つ以上の星が付された（ミシュランの掲載店舗の中には、星が付されない場合もあり、すべての店舗に星が付されたのは、ミシュランでは初めてのことである）。
English: In addition, more than 190 stars, so far the largest number, were given to these 150 listed restaurants.
Japanese: また、150軒の掲載店舗に合計190以上の星が付され、それ自体も過去最高であった。
English: Affected by media, such as TV, as well, many internationally active Japanese star chefs have appeared.
Japanese: テレビなどメディア(媒体)の影響もあり、国際的に活躍する日本人の有名料理人（スターシェフ、StarChef）も多数出現している。
English: Jewish, who have taboos on food, voiced 'Are the foods free of the taboos?.'
Japanese: 食のタブーを持つユダヤ人から「タブーに抵触しないか？」という声が上がった。
English: Therefore, Judaistic rabbis have become to visit factories to manufacture haccho miso (bean paste) and farms growing tea and tea-processing factories, for inspection and checks.
Japanese: そのため、ユダヤ教のラビ（祭司）が視察・検査のため、日本にある八丁味噌の製造工場や、日本茶の農園や加工場などを訪れるようになった。
English: No substance related to Crustaceans is included in processes used to manufacture the foodstuffs approved by Judaistic rabbis (kashrut).
Japanese: ユダヤ教のラビのお墨付きが付いた食材（カシュルート）は製造過程に甲殻類が一切関わっていない。
English: Many Japanese dishes have been introduced to other nations through the movement of macrobiotics that attempts to promote health through foods.
Japanese: 食事を通じて健康などに働きかける正食（マクロビオティック）を通じて紹介された日本食が多い。
English: Therefore, in some areas of Europe and the United States where Japanese dishes have been evaluated as macrobiotics, special dishes and foodstuffs unusual in Japan are sometimes used (for example, miso paste is sometimes spread over bread).
Japanese: そのため、ヨーロッパやアメリカの一部で正食が評価された地域では、日本では一般に使われていない特殊な料理や食材が使われている場合がある（味噌はパンにぬって食べる場合がある）。
English: Although generally mass-produced by companies, soy sauce, lots of miso and tofu are also manufactured in traditional styles.
Japanese: 企業による大量生産品も一般的であるが、醤油、味噌、豆腐などは古来の製法で作られることも多い。
English: Therefore, some of them are superior to such general products in Japan and in the tastes and nutrition values.
Japanese: したがって、日本の一般的なものよりも風味や栄養価で優れている場合もある。
English: Teriyaki: Usually, this term does not indicate a type of roasting methods, but 'the dishes in which foodstuffs are immersed in teriyaki sauce, based on soy sauce, and then are grilled.'
Japanese: 照り焼き－多くの場合、焼き方の一種のことではなく、醤油味を基本とした「テリヤキソースを使った付け焼きグリル料理」のことをテリヤキと称する
English: California roll: This dish was invented, because sushi became popular in the United States as a healthy food.
Japanese: カリフォルニアロール-寿司がアメリカ合衆国で健康によい食品として流行したことで発明された。
English: In addition, various sushi dishes with visual names, such as spider roll, dynamite roll, and rainbow roll, each specific to the sushi chef, have appeared.
Japanese: この他にも調理人独自の料理として、スパイダーロールやダイナマイトロール、レインボーロールといった素材ではなく視覚的な名称を伴った様々な巻き寿司が出来ている。
English: Boiled fish-paste products: In Europe and the United States, the consumption of these products, named surimi, has been sharply increasing, centered on so-called kanikama (imitation crab meat).
Japanese: 魚肉練り製品-Surimiの名称で、いわゆるカニカマを中心にして欧米の消費量が急上昇している。
English: Teppan-yaki: The type of teppan-yaki in which a chef's performances, such as the expertly handling of hot irons, and onion volcanoes, are abundantly included.
Japanese: 鉄板焼き-焼きごてさばきや玉ねぎ火山といった調理人の演出要素がふんだんに盛り込まれた鉄板焼き。
English: This dish, named 'enHibachi,' is considered a typical nihon-ryori dish by Americans in general.
Japanese: 一般のアメリカ人にとっては「enHibachi」と言う名称で典型的な日本料理として考えられている。
English: The teppan-yaki dishes that Hiroaki AOKI, having developed the Benihana restaurant chain, cooked in a TV show emphasizing cooking performance is its origin.
Japanese: ベニハナチェーンを展開している青木廣彰が出演していたテレビ番組における演出的な鉄板焼き料理がその原点である。
English: Therefore, the Japan External Trade Organization (JETRO) has started 'The system of recommending Japanese restaurants,' a system to certify legitimate Japanese restaurants.
Japanese: そのため、正統な日本料理店に認証を与える制度「日本食レストラン推奨制度」を日本貿易振興機構(JETRO)がはじめた。
English: As Japanese dishes have been well known overseas, the number of restaurants that call themselves Japanese restaurants, but use foodstuffs and cooking methods totally different from genuine Japanese dishes has increased (many of them are operated by Chinese or Koreans).
Japanese: 海外において、日本食が広く知れ渡るにつれ、日本食レストランと称し、食材や調理方法など本来の日本食とかけ離れた食事を提供しているレストランが数多く見うけられるようになり（韓国人や中国人が経営していることが多い）。
English: Therefore, JETRO (the Japan External Trade Organization) and Ministry of Agriculture, Forestry and Fisheries have established a system to certify the restaurants that offer genuine Japanese dishes, based on the criteria set not only for the cooking methods but sanitation.
Japanese: そのため、調理法から衛生面まで基準を設け、本物の「日本食」を提供するレストランを認定する制度をJETRO（ジェトロ／日本貿易振興機構）や農林水産省は設けた。
English: In older times, particularly prior to the Edo period, tuna meat was represented by lean meat, whereas Toro, which goes sour more quickly than lean meat, was regarded as an insignificant material and discarded, or, if any, tasted as heated meat in a hot pot featuring tuna meat and spring onions (Negima Nabe).
Japanese: かつての日本、特に江戸時代以前では、マグロといえば赤身を指し、赤身に比べ品質が劣化しやすいトロの部分は上等な部位とは考えられておらず、切り捨てられるか、せいぜい葱鮪鍋などにして加熱したものが食べられていた。
English: These days, however, due to the wide acceptance of animal fat as delicious food and improvement in preservation and transportation technologies, fresh and delicious Toro has become available, and people consider Toro as luxury food.
Japanese: 今日では動物性脂肪の旨みが広く知られるようになったことと、保存・輸送技術が向上したため新鮮でおいしいトロが食べられるようになり、トロといえば高級品といったイメージがある。
English: Also, prices have skyrocketed as the modern era arrived, with Toro selling at more than double the value of lean meat currently.
Japanese: 価格も近代になってから急激に上がり、現在では赤身の2倍以上の値段がつく。
English: In particular, the part that contains higher fat is called 'O-toro' while the part with slightly less fat is called 'Chu-toro.'
Japanese: 特に、よく脂の乗った部分を「大トロ」、やや劣るものを「中トロ」と称する。