nntsuzu/KFTT huggingface dataset:
English: When Yasuke breaks the sake barrel, a poisonous lizard appears from it, showing that the sake Gengobe brought was, in fact, deadly poisonous alcohol.
Japanese: 弥助が酒樽を割ると、中から毒蜥蜴が出てきて、源五兵衛が持ってきた酒は毒酒であったのだ。
English: Since Yasuke keep suffering greatly, Sangoro kills him with a kitchen knife, and tries to commit suicide persuading Koman to deliver the drawing of the residence of the Kono family to his father Ryoshin.
Japanese: 苦しむ弥助を三五郎は出刃包丁で殺害し、高野家屋敷の絵図面を小万に、父の了心へ届けるようにと言って自害しようとする。
English: When Koman is trying to stop him, Ryoshin comes back and tells them that his former master wants to thank them directly for preparing the money.
Japanese: これを小万が止めようとしているところに、了心が戻ってきて旧主が三五郎に会って礼を言うと伝える。
English: Sangoro hands Ryoshin the drawing and explains what happened to them, then Ryoshin let his son have the kitchen knife for caution and hides him in a shitodaru (a big barrel), and he carries it to his temple.
Japanese: 三五郎から絵図面を渡され、事情を聞いた了心は、出刃包丁を用心のために持たせた三五郎を四斗樽に中に身を忍ばせて、自分の寺へと運んでいく。
English: After Ryoshin leaves, Gengobe comes again to check whether Sangoro and Koma already drank the poisonous sake.
Japanese: 了心が去ると、毒酒を三五郎と小万が飲んだかを確かめるために、源五兵衛が再びやって来る。
English: In a room, Gengobe finds an infant Koman bore Sangoro; he lifts the infant in his arms and comes out of the room.
Japanese: 源五兵衛は一間の内に三五郎と小万の赤子がいるのに気づき、赤子を抱いて出てくる。
English: Although Koman desperately asks him just not to kill her baby, he grips her hands and makes her hold the sword with him to stab the infant to death.
Japanese: 小万が、せめて子供の命だけでも助けて欲しいと懇願すると、小万の手を刀に添えさせて、その刀で赤子の体を突き刺す。
English: Gengobe responds: "Yes, I am an ogre, the ogre that the two of you created," and he slashes Koman to death.
Japanese: 源五兵衛は「いかにも鬼じゃ、みどもを鬼には、おのれら二人がいたしたぞ」と答え、小万を斬り殺してしまう。
English: Then he cuts her head off and puts it into his robes, and composedly leaves the row house in the rain.
Japanese: そして、首を打ち落として懐に入れ、雨の振る中、悠々と長屋を後にするのだった。
English: However he cannot restrain his anger, so douses tea over the head (this scene is the parody of "Godairiki" by Gohei NAMIKI).
Japanese: しかし、怒りがおさまらず女の首に茶をぶっかける。（このくだりは並木五瓶「五大力」のパロデイ）
English: The former master of Sangoro's father Ryoshin is, in fact, Gengobe, Kazuemon FUWA's disguise.
Japanese: 実は三五郎の父である了心の旧主は、源五兵衛、すなわち不破数右衛門であった。
English: Ryoshin already gave Gengobe 100 ryo and now he offers an important drawing, so Gengobe is very surprised.
Japanese: 源五兵衛は、了心からすでに受け取っていた百両に加えて、絵図面を受け取り驚く。
English: He asks Ryoshin to deliver the 100 ryo and the drawing to Yuranosuke OBOSHI (the ex-leader of the retainers of the Enya family and the leader of the avengers) and confesses his crimes, then saying he no longer hope to join the avengers, he tries to commit suicide.
Japanese: 了心に、百両と絵図面を大星由良之介に届けるように頼み、自分の犯した罪を打ち明け、もはや仇討ちに加わることは出来ないので、自害しようとする。
English: Hearing Gengobe's confession, Ryoshin decides to die for taking all the blame and saving Gengobe.
Japanese: 了心はこの話を聞いて、源五兵衛の身代わりにとなって死のうと決意した。
English: At that time, a voice comes from the shitodaru that Ryoshin put nearby, and its hoops are broken, then Sangoro comes out with the kitchen knife stabbed in his stomach.
Japanese: そのとき、傍らの四斗樽から声がして箍が外れると、出刃包丁を腹に突き刺した三五郎が出てきた。
English: He says he is sorry that they were hiding their real backgrounds and real faces and that without knowing he should have served Gengobe from the beginning, he cheated him out of money; besides he says he will die taking the blame for all the crimes and asks Gengobe to join the avengers.
Japanese: お互いの素性も顔も知らぬ故に、主筋と知らず源五兵衛から金を騙し取ったと悔やむ三五郎は、源五兵衛の犯した罪も全て引き受けると言って、源五兵衛に仇討ちに加わるようにと願い出る。
English: At that time, the ex-retainers of the Enya family, who have been in row houses in Oni-yokocho disguising themselves, come to tell Gengobe that they finished all the preparation for the vengeance against their master's enemy and they allow him join in.
Japanese: ここに、鬼横町の長屋に住む店子に身をやつしていた塩冶浪士の面々が、仇討ちの準備万端調ったと、源五兵衛を迎えに来る。
English: Taroshichi hears their conversation and tries to run to the police, then Sangoro notices him and kills him; Kazuemon sheds his disguise as Gengobe and leaves for the residence of the Kono family.
Japanese: これを訴え出ようとする太郎七を、三五郎が斬り、源五兵衛は数右衛門となって高野屋敷へと向かって行く。
English: "Godairiki Koi no Fujime" written by Gohei NAMIKI was first performed played in January, 1795 (in old lunar calendar) at the Miyako-za Theater in Edo, and succeeded phenomenally because based on a real brutal murders in Kamigata (Kansai region), it depicted the characters' feelings elaborately.
Japanese: 並木五瓶の『五大力恋緘』は、寛政7年（1795年）1月に江戸の都座で初演されており、上方の猟奇的な事件に題材に取りながら、登場人物の心情を細やかに表現して大当たりを取った。
English: It is said that young Nanboku also participated in the play as a writer of popular stories, whose name was written in the fifth line (the fifth most important) of the advertisement board.
Japanese: この作品には、若き南北も五枚目の戯作者として上演に参加したと言われる。
English: Thirty years after that, at the age of 71 Nanboku entered his most productive era and wrote this play by mixing elements of "Kanadehon Chushingura" and of "Tokaido Yotsuya Kaidan" into "Godairiki Koi no Fujime" that had been already famous as a masterpiece.
Japanese: それから30年後、南北、71歳のとき、最も精力的に活躍した時代に、名作と名高かった『五大力恋緘』に『仮名手本忠臣蔵』、『東海道四谷怪談』を混ぜ合わせた作品として書いた。
English: One of his masterpieces "Tokaido Yotsuya Kaidan" had been first performed two months before and succeeded particularly well, therefore it is considered that the success of the play affected the production of the new play considerably.
Japanese: 特に自身の名作『東海道四谷怪談』は、2ヶ月前に初演され大当たりを取っており、大きくこの作品にも影響を与えたと考えられている。
English: Occasionally, in the Taisho period Shojiro SAWADA presented it, and after World War Ⅱ some company of Shingeki (modern play) performed it.
Japanese: 大正時代に澤田正二郎が上演したり、戦後新劇が演じたりするくらいであった。
English: As for the performance by the Kabuki actors, it appears that this play had not been performed until the new version was produced; the new version was supplemented and directed by Masakatsu GUNJI, and Tatsunosuke ONOE (the first) played Gengobe, Ninzaemon KATAOKA (the fifteenth) played Sangoro, and Tamasaburo BANDO (the fifth) played Koman.
Japanese: 歌舞伎関係者の上演は郡司正勝の補綴、演出と尾上辰之助(初代)の源五兵衛・片岡仁左衛門(15代目)の三五郎・坂東玉三郎(5代目)の小万の配役によって復活されるまで、長く絶えていたようである。
English: It is said that Nanboku satirized the unreasonable hierarchical society indirectly and severely by depicting the outcomes of main two characters' lives; although Sangoro is just a ruffian of the common people's town Fukagawa, he cheats a person to save his father's ex-master who has been in difficulties; however, although Gengobe murders many people by passions, at last he sheds his disguise and as real himself Kazuemon, joins the group of the loyal samurai with no shame.
Japanese: 深川の無頼者たちを仲間にする三五郎が、父の旧主の困窮のために人を騙すのに対して、結局のところ痴情によって多数の人を斬り殺す源五兵衛が、最終的には数右衛門に戻って晴れて義士の列に加わる点において、不条理な身分の違いを、暗に、しかし強烈に、南北は皮肉っているとされている。
English: Gengobe SATSUMA (in fact Kazuemon FUWA), Yanushi Yasuke (in fact a servant of the Kamiya family Dotehei): Koshiro MATSUMOTO (the fifth)
Japanese: 薩摩源五兵衛実は不破数右衛門・家主弥助実は神谷下郎土手平・・・松本幸四郎(5代目)
English: Sushi restaurant is also called sushisho or sushiten and is a restaurant which serves Japanese food sushi.
Japanese: 寿司屋（すしや、すし屋・鮨屋）は、寿司商（すししょう）、寿司店（すしてん）とも言い、日本食である寿司を供する飲食店である。
English: A sushi restaurant is one (service business) which serves mainly sushi (especially nigirizushi [sushi shaped by hand]), but it is critically different from other restaurants in that freshness counts because the food materials include many perishables like sashimi (fresh slices of raw fish).
Japanese: 寿司屋は、寿司（特に寿司握り寿司）を主として供する飲食店（サービス業）ではあるが、刺身を含め食材に生のものが多く鮮度も重視される点で、他の飲食店と決定的に異なる。
English: At one time various kinds of efforts were made for preserving freshness or preventing contamination and so on, but now they are not noticed because of convenient devices for keeping foods such as refrigerators or technical developments of transportation, a part of which remains in the cooking or seasoning technique called zuke (tuna preserved with soy sauce).
Japanese: 現代では冷蔵庫など食品の保存に便利な装置や輸送面での技術的進歩によりあまり意識されない所ではあるが、かつては食材の鮮度保持や雑菌繁殖予防などで様々な工夫が行われ、その一部は今日ヅケと呼ばれる調理や味付けの技法に生き残っている。
English: Because of such necessities of keeping freshness, in times when transportation technology was low, sushi restaurants were located centering on limited areas such as coastal areas and so on.
Japanese: こういった鮮度保持の必要性から、かつて輸送技術が低かった時代には、沿海部など限られた地域を中心に寿司屋も偏在した。
English: Now with the development of transportation technology, there are sushi restaurants even in the mountains, for example.
Japanese: 今日では輸送技術の発達により、極端な例を挙げれば山里などでも寿司屋が存在している。
English: On the other hand, it is difficult for middlemen to intervene in the purchase of foods such as fish and so on because of the need for freshness, and when there were not minutely divided circulation systems as there are now, even tunas were sometimes purchased in units of one fish.
Japanese: その一方で魚など食材の買い付けでは鮮度の面から中間業者が介在しにくく、現代のように小分けした流通形態が無かった時代には、マグロでも「一本」という単位で仕入れられることもあった。
English: From the bubble economy of the 1980s, with the development of transportation, fresh fish or live fish could be transported and sushi restaurants are situated next to such live fish markets.
Japanese: なお1980年代のバブル景気の頃よりは、鮮魚から活魚などのような活きたまま輸送する技術も発達、こういった活魚市場の末端を寿司屋が担っている。
English: However, gourmets say that live fish are subjected to stress and are inferior in taste to the ones adequately processed in the market.
Japanese: ただし食通筋などに言わせると、活魚はストレス(生体)を受けているため、適切に市場で処理されたものに味が劣るという。
English: However, they are better in freshness than 'maltreated dead fish' and thus in sushi restaurants for the public, live fish are seen to swim in the preserves at times and customers enjoy it.
Japanese: しかしそれでも「扱いが悪い死んだ魚」に比べたら鮮度の面では良いため、大衆向けの寿司屋などでは店内の生簀に活魚が泳ぐ姿もまま見られ、客の目を楽しませている。
English: However, live fish cannot avoid being a bit costly because they have to be transported with sea water where the fish live, including transportation costs.
Japanese: ただ、活魚は魚の生活する海水までもを一緒に輸送するため、輸送コストを含め些か割高になるのは避け得ない。
English: With the development of freezing techniques from the late twentieth century frozen foods have been circulated and they can keep good and be circulated if their temperatures are properly managed and be served in a state as good as the raw ones if properly thawed, though a bit inferior in freshness or taste, and the supplies are stabilized.
Japanese: 20世紀末頃よりは冷凍技術の発達にも伴い、鮮度や味の面ではやや劣るものの、適切に温度管理されれば保存や流通にも耐え、適切に解凍することで生に近い状態に出来る冷凍の食材が流通しており、その供給も安定している。
English: However even today, in sushi restaurants where raw food materials are purchased in the market and cooked, the food materials change day by day, or season by season and thus they do not indicate menus or price tags in particular and the courses such as 'market value' or 'whatever' are seen.
Japanese: しかし今日でも生の食材を市場で仕入れて調理するような寿司専門店では、その日や季節によって得られる食材が変化することから特にメニュー表や値札を出しておらず、「時価」や「お任せ」というコースが見られる。
English: In the case of nigirizushi, most of them are served with a pair, but many restaurants have menus such as 'ichininmae' (one serving) as in chirashi zushi (vinegared rice with thin strips of egg, pieces of raw fish, vegetables and crab meat arranged on top), or 'sho' (pine), 'chiku' (bamboo) and 'bai' (plum trees) and so on.
Japanese: 握り寿司の場合は二つずつの注文となることがほとんどだが、ちらし寿司などと同じく「1人前」や、「松」「竹」「梅」等のメニューを出している店も多い。
English: Volumes 31 and 32 of "Konjaku Monogatari Shu " (Tales of Times Now Past) referred to ayuzushi (fermented sushi with sweetfish) 'sold in town,' which is the oldest record that there existed a sushi restaurant in Kyoto, whose form was unknown, during the late Heian period when "Konjaku Monogatari Shu" was finished.
Japanese: 『今昔物語集』巻第31第32に「市町に賣る」鮨鮎と言及されており、これが『今昔物語集』が成立した平安時代末期に、形態は不明ではあるが京都に寿司屋が存在したとみられる最古の記録である。
English: In one scene of "Yoshitsune Senbonzakura" (Yoshitsune and One Thousand Cherry Trees) (first performed in 1747), tsurubezushi of Shimoichi village in Nara Yoshino was referred to and became famous.
Japanese: 『義経千本桜』（延享四年（1747年）初演）には舞台のひとつとして奈良吉野の下市村釣瓶鮓が取り上げられており、有名となった。
English: Sushi before the Edo period was 'nare-zushi' (fermented sushi), 'oshi-zushi' (lightly-pressed piece of sushi topped with cooked ingredients), 'mushi-zushi' (steamed sushi) and so on, but during the Edo period, sushi restaurants came to serve nigirizushi called Edomae.
Japanese: 江戸時代以前寿司と言えば貯蔵を目的とした「なれずし」や「押しずし」・「蒸しずし」などであったが江戸時代には、江戸前といわれにぎり寿司を供する寿司店となった。
English: Nigirizushi was called 'haya-zushi' (quick sushi) and it was popular because literally it was eaten quickly.
Japanese: 握りすしは「早ずし」といわれ、文字通り早く簡単に食べられるのが人気を呼んだ。
English: Many sushi restaurants were managed by one owner and were small-scale, and he was too busy to serve green tea and thus a large tea cup peculiar to sushi restaurants was born.
Japanese: 店主が一人で切り盛りする小規模な店が多く、お茶のお代わりまで手がまわらず、鮨屋独特の大型の湯呑がうまれた。
English: Typically, many sushi restaurants consist of a counter and tables and chairs (or zashiki [Japanese style tatami room]).
Japanese: 典型的な寿司屋はカウンターとテーブル席（または座敷）で構成されることが多い。
English: Mostly, sushi toppings are displayed in a glass case (showcase) on the counter which combines a refrigerator and a show window.
Japanese: 多くの場合、冷蔵庫とショーウィンドウを兼ねたカウンターのガラスケース（ショーケース）内に寿司種が並べられている。
English: In the case of nigirizushi, sushis are usually served on a wooden board (called 'geta') which looks like a geta (Japanese footwear, wooden clogs) in a sushi restaurant.
Japanese: にぎり寿司の場合、店内では通常下駄の歯のような足の付いた板（「ゲタ」という）に寿司を乗せて供する。
English: In some restaurants, sushis are directly served on a wooden counter whose part is raised.
Japanese: 店によっては、木製カウンターの一部が高くなっており、そこへ直に置かれることもある。
English: Sushi oke was originally a wooden lacquer ware, but now many of them are made of bakelite, imitating lacquer wares.
Japanese: 寿司桶は本来木製の漆器であるが、現在多くのそれは漆器を模したベークライト製である。
English: In order for sushi not to dry, a kitchen wrap such as Saran Wrap often covers a sushi oke.
Japanese: 寿司桶には、寿司の乾燥を防ぐためサランラップなどの食品包装用ラップフィルムが掛けられることが多い。
English: In kaitenzushi restaurants, sushis on a dish are served on conveyor belts moving slowly and the dishes moves around the restaurant.
Japanese: 回転寿司はゆっくり動くベルトコンベアの上に寿司の乗った皿を載せ、店内を回して提供している店。
English: Customers take dishes from conveyor belts by themselves and eat them.
Japanese: ベルトコンベアーの上から好きなものを自分で選んで皿を取り、食べるシステムになっている。
English: Many restaurants introduce a central kitchen system or a robot shaping sushi and so on to lower labor costs.
Japanese: セントラルキッチンや寿司握りロボットを導入するなどして人件費を削減している場合が多い。
English: It is a sushi shop where there are no seats for eating and customers take sushi out, or there is a home-delivery service.
Japanese: 食事をする席が設けられておらず、買った人が持ち帰る、あるいは各家庭へ出前をすることを専門とする形式の寿司屋。
English: Sushi restaurants where non-Japanese manage and cook, such as Chinese or Korean, have increased and it is said that 'Japanese owners are under 10%.'
Japanese: 「日系人オーナーは10%以下」と言われる程、中国人や韓国人など日本人以外の経営・調理による寿司屋が増加している。
English: For this reason, even the dishes, whose cooking method for sushi is largely out of the traditional one in Japan, are sold as 'sushi'.
Japanese: そのため、日本の伝統的な寿司の調理法から大きく飛躍（あるいは逸脱）した調理法の料理までもが「スシ」として販売されるようになった。
English: Additionally, they do not call them their creative cuisine, but traditional and formal Japanese cooking methods, and thus it is problematic that wrong Japanese culture is spread among foreigners who are not familiar with Japanese foods.
Japanese: しかも自分の創作和食と紹介せず日本の伝統的で正式な料理方法と題しているため、日本食に詳しくない外国人に間違った日本文化を植えつけているのが問題になった。
English: For this reason the Ministry of Agriculture, Forestry and Fisheries planned to send 'sushi police' to certify Japanese food restaurants abroad as 'authentic Japanese food' by distinguishing between so-called 'creative cuisine called Japanese food' and 'traditional Japanese food.'
Japanese: そのため、農林水産省が海外の日本食レストランを「正しい和食」と認証する、いわゆる「日本食を名乗る創作料理」と「伝統的な日本食」を明確にする「スシポリス」を派遣する事が検討された。
English: Thus, you need to be alert as to whether sushi restaurants abroad are the same as sushi restaurants in Japan.
Japanese: よって、海外の寿司屋が日本の寿司屋と同じかどうかは注意する必要がある。
English: During the late 1960s 'Kawafuku' in Little Tokyo in Los Angeles to installed a sushi counter, which is thought to have been the first.
Japanese: 1960年代後半、ロサンゼルスの日本人街リトル・トーキョーの「川福（かわふく）」に寿司カウンターが設置されたのが始まりとされる。
English: Immediately after that, the restaurants called 'Sakaegiku' and 'Tokyo Kaikan Co., Ltd.' (closed during the late 1990s) were opened in the town as the second and third sushi restaurants in America.
Japanese: その直後には、同地にレストラン「栄菊（えいぎく）」、そして「東京会館」（1990年代後半に閉店）が、それぞれアメリカで2番目、3番目のスシ・レストランとして開店した。
English: The owner family of Sakaegiku runs two Japanese food restaurants in the town even now.
Japanese: 栄菊の経営者家族は、現在でも同地に2店の日本食レストランを経営している。
English: And Ichiro MASHITA, sushi chief in Tokyo Kaikan Co., Ltd., is inventor of the 'California roll' which uses avocados instead of tuna.
Japanese: また、東京会館の寿司職人・真下一郎は、マグロの代わりにアボカドを用いた「カリフォルニアロール」の考案者である。
English: The number of sushi restaurants serving sushi for Americans largely increased when Japanese food attracted attention as healthy food and Japan economically advanced up until bubble economy.
Japanese: アメリカ人向けに寿司を提供する寿司屋は、1980年代以降、健康食として日本食が注目されるとともに、バブル景気に至る日本の経済的進出とも相まって、大きく店数を伸ばした。
English: In 1983 the sushi restaurant 'Hatsuhana' in New York got the best four-star restaurant rating in The New York Times and we see that until that time the image of sushi changed.
Japanese: 1983年には、ニューヨークの寿司店「初花（はつはな）」が、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、この頃までには寿司のイメージが転換していたことが窺える。
English: In some of big cities there are pure sushi restaurants, but the menus of almost all Japanese food restaurants include sushi.
Japanese: 一部の大都市では純粋に寿司屋専業としての出店もみられるが、日本食の看板を掲げるほぼ全てのレストランのメニューには寿司が含まれる。
English: Popular sushi toppings are oily ones such as tuna (spicy tuna), salmon, yellowtail, eel and so on.
Japanese: 人気のあるネタは、マグロ（スパイシーツナ）、サーモン、ブリ、ウナギなどで、油の強い食材が好まれる。
English: Also, as some Americans do not like nori (dried sheets of a type of red algae), sushi rolls are sometimes made as Uramaki (inside-out sushi roll) in order to hide the nori as much as possible.
Japanese: また海苔を好まないアメリカ人がいるために、巻物を、出来るだけ海苔が見えないように裏巻きにされる場合もある。
English: As a result of progress under such circumstances, many sushi invented uniquely in America, such as California rolls, appeared and even in supermarkets in local cities sushi is usually sold and popularized.
Japanese: こうした環境下における進化の結果、前述のカリフォルニアロールを始めアメリカ独自で考案された寿司も多く出現し、地方都市のスーパーマーケットですら普通に寿司が売られるほどに一般化している。
English: Also, with the popularization of sushi, it is not rare for Asian food restaurants serving rice foods, such as Korean food ones or Chinese food ones, have a Japanese-style sushi bar on the corner.
Japanese: また、寿司の人気に伴い、韓国料理や中華料理など米飯食を供するアジア料理店の一角に日本風のスシバーが設けられることも珍しくない。
English: Sushi chefs tend to be relatively easily trained and, for example, The New York Times (July 29, 2007) introduced 'Sushi Lessons' managed by Koreans.
Japanese: 寿司職人も比較的安易に養成されている傾向があり、一例としてニューヨーク・タイムズ紙（2007年7月29日）は韓国人が主催する「寿司教室」を紹介している。
English: In those lessons sushi chefs are trained with the entire course of four hours per day and six weeks, and many of the students who finished the course with the tuition 1,000 dollars become chefs in sushi restaurants or Japanese food restaurants across America.
Japanese: 同教室では、1日4時間・6週間を全課程として寿司職人を養成し、学費1,000ドルでそのコースを修了した大勢の生徒はアメリカ各地の寿司屋や日本料理店のシェフになるという。
English: Recently there is a bipolar tendency of authentic or high-end Japanese foods restaurants and cheap and easy Japanese-style restaurants, where Asian immigrants are positioned.
Japanese: 近年は、日本人寿司職人を擁する本格的、もしくは高級志向の日本食レストランと、日本人以外のアジア系移民が配置された安価で気軽な日本風レストランとに二極分化する傾向が見られる。
English: In the cities where many Japanese do not live or do not often go, the restaurants such as Italian ones, which do not have a relation with Japanese foods, have sushis as hors d'oeuvre in the menus, which the chefs made by following someone's example.
Japanese: 日本人があまりいない・行かない都市では、イタリア料理など日本食と関係のない店で、日本へ行ったことのあるシェフが見よう見まねで作った寿司がオードブルとしてメニューに入っていることがある。
English: There are at least 25 sushi restaurants in the Republic of South Africa, 5 in Egypt, 4 in Mauritius and 2 in Kenya.
Japanese: 少なくとも南アフリカ共和国内に25軒、エジプト国内に5軒、モーリシャス国内に4軒、ケニア国内に2軒の寿司屋が営業している。
English: However, sushi toppings are limited to the ones which can be frozen and kept below zero because of the spec of freezers in the Antarctica station or vessels.
Japanese: 但し、ネタは南極観測船及び基地内の冷凍庫の仕様から、零下20度で冷凍保存することが出来るものに限られる。
English: For this reason tuna or raw mackerel can not be served and mainly salmon, bonito, squid, octopus, shrimp, fried egg and so on are served.
Japanese: このためマグロや生サバなどは提供することが出来ず、サーモン、カツオ、イカ、タコ、エビ、卵焼き等が中心となる。
English: "Hachiman matsuri yomiyano nigiwai" is a kabuki play.
Japanese: 『八幡祭小望月賑』（はちまんまつりよみやのにぎわい）は歌舞伎の演目。
English: This was a sewamono (play dealing with the lives of ordinary people) story newly written by Shinshichi KAWATAKE for Kodanji ICHIKAWA (the fourth), who was Kawatake's sworn friend but was distressed due to the popularity of Shikan NAKAMURA (the fourth).
Japanese: 中村芝翫(4代目)の人気に押されて困っていた盟友市川小團次(4代目)のために、河竹新七が書下ろした世話物の狂言。
English: Its' themes were based on the Eidai-bashi bridge-collapsing incident that occurred in 1807 around a place thronged with people for a festival at Tomioka Hachiman-gu Shrine, and on the geisha-killing incident that occurred in 1820 in Fukagawa.
Japanese: 文化(元号)四年(1807)に富岡八幡宮の祭礼でごったがえした付近の永代橋が崩落した事件と、文政三年(1820)に起きた深川の芸者殺しの事件を題材にしている。
English: In the story, the world of "Kirare Yosa" (Yosa with a scar face) is mixed with family troubles caused by a yoto sword (mysterious sword) named Muramasa, but nowadays, only the portion related to Chizimiya Shinsuke is performed.
Japanese: 「切られ与三」の世界と妖刀村正が引き起こす御家騒動をからめた物語だが、現在ではこのうち縮屋新助の筋のみが上演される。
English: After Otomi, his mistress, plunged into the sea together with Yosaburo, her lover, Genzaemon AKAMA, a boss in Kisarazu, he goes to Naka-cho in Kewai-zaka Slope in Kamakura (actually Edo) to dispel the consequent gloom, together with Mirukui no Matsu, his follower, and Heima, his bodyguard.
Japanese: 木更津の親分赤間源左衛門は、妾のお富が間男の与三郎と海に身を投げてしまう派目になり、憂さを晴らすために子分の海松杭の松や用心棒の平馬をつれて鎌倉（実際は江戸）化粧坂の仲町に遊びに来る。
English: Falling in love with Shinwara Oyomi, who belonged to Nobanaya, who is exactly like Otomi, Genzaemon stays near Oyomi.
Japanese: 野花屋の抱えである新藁おみよがお富と瓜二つなのに惚れこんだ源左衛門はおみよに付きまとう。
English: Angered, Genzaemon tries to make fun of Shinsuke, but Shinsuke is rescued thanks to the mediation of Oyone who happens to come upon the scene.
Japanese: 怒った赤間たちは新助をなぶりものにしようとするが、来かかったおみよのとりなしで新助は助けられる。
English: However, her meeting with Shinzaburo is found by Genzaemon, and she is pressed to tell the name of her lover from the tattoo of "新" ("shin" in pronunciation and meaning "new") he has found on her upper arm.
Japanese: しかしながら、源左衛門に見咎められ、二の腕に彫った「新」の字から情人の名を言えと迫られる。
English: There, Shinsuke, mentioned above, appears and rescues her, saying that the character is a character included in his name.
Japanese: そこへ最前の新助が出てその字は私の一字だと言っておみよの危難を救う。
English: Though having said, out of kindness, a lie that he is a lover of Omiyo, Shinsuke falls in love with Omiyo while seeing Shinzaburo and Oyomi disappear intimately into an inner room.
Japanese: はじめ親切心からおみよの恋人だと嘘をついた新助だが、新三郎とおみよが仲むつまじく奥座敷に行くのを見送る内おみよに恋心を抱く。
English: At the end, the parapets break, and Omiyo as well as many other people fall into the Inase-gawa River (actually the Sumida-gawa River).
Japanese: ついに欄干が壊れ、おみよと大勢の人が稲瀬川（実際は隅田川）に落ちる。
English: In distress, Oyomi tells, merely to get out of the difficult situation, a lie that she will marry him when the treasure koro (incense burner), which Shinzaburo has sought, is acquired and Shinzaburo becomes employed by a master, and Shinsuke is convinced by what she says.
Japanese: 困惑したおみよは、新三郎が求める宝物の香炉が手に入って仕官がかなった上で新助と夫婦になろうとその場しのぎの嘘を言うが、新助は本当の事と思いこむ。
English: By the way, in the fighting on the bridge the other day, Shinzaburo got a promissory note for the pawn of a koro, from Kotengu Shosaku, a brother of Okishi, Shizaburo's fiance.
Japanese: さて、新三郎は、許嫁おきしの兄で剣術の師匠の小天狗正作から、先日の橋の喧嘩の際に香炉の質手形を拾った。
English: In addition, I will hand over the promissory note together with the money necessary for redeeming the koro, and will make this the deed to break off the engagement.
Japanese: ついでに請け出しの金子をそえて手形を渡すのでこれを破談の証文にする。
English: Losing face for the two, Shinzaburo visits Omiyo, and reluctantly breaks off the relationships with Omiyo, saying that I will now end the relationships with you, because you have a lover named Shinsuke."
Japanese: 新三郎は二人への面目が立たず、おみよの元に来て、「お前との関係もこれまで、新助と言う男がいるのだから身を引く」と心ならずも縁を切る。
English: While Omiyo is guzzling sake in despair, Shinsuke visits her together with colleagues of Chizimiya, bringing the money for the koro that he has managed to raise.
Japanese: 自棄酒をあおるおみよのもとに、新助がいそいそと縮屋の仲間を連れて香炉の代金を工面してやって来る。