nntsuzu/KFTT huggingface dataset:
English: However, SHURI forgot the fact that he was wearing the nametag, and at last he died without remembering his own name.
Japanese: しかし名札をかけたことさえも忘れてしまい、とうとう死ぬまで名前を覚えることができなかった。
English: The plant was named after SHURI's effort to remember his own name, being called Myoga, of which the two Kanji characters (茗荷) literally mean "to carry a name."
Japanese: そこで「彼は自分の名前を荷って苦労してきた」ということで、「名」を「荷う」ことから、この草に茗荷と名付けた。
English: Although this story, together with the above story of losing the ability to remember, has become popular as folklore called "Myoga-yado," the authenticity has not been proved academically.
Japanese: この説は前掲の「物忘れがひどくなる」という話とともに、民話「みょうが宿」から一般化し、人口に膾炙（かいしゃ）するようになったもので、学術的な根拠はない。
English: The name originated from the fact that Myoga was actively grown in areas around the station until the Edo period.
Japanese: これは江戸時代までこのあたりで茗荷の栽培が盛んであったことに由来する。
English: In order to survive in the struggle for lands, many samurais in the Sengoku period preferred to use a picture of Myoga as their symbol on the battlefield, because the pronunciation of the term Myoga is the same as that of the term (冥加), which means luck.
Japanese: 領地のために命を張った戦国武士などは、戦闘で命が残る「冥加」にかけて、「茗荷」の紋を好んで使用した。
English: In some parts of Japan, cakes containing Myoga are still eaten, such as Myoga-mochi (Gifu Prefecture) and Myoga-manju (Kumamoto Prefecture).
Japanese: 一部地方では、みょうがぼち（岐阜県）、みょうが饅頭（熊本県）といった、みょうがの葉を使ったお菓子が今でも食べられている。
English: Mustard is a spice made from the seeds of Brassica juncea and related species.
Japanese: からし（カラシ、芥子、辛子）はアブラナ科の植物カラシナおよび近縁種の種子から作られる香辛料。
English: It's generally categorized as Japanese mustard or plain mustard (Western).
Japanese: 大別して、「和からし（和がらし）」と「洋からし（洋がらし）」がある。
English: In Japan, "karashi" refers to Japanese mustard and the Western-type mustard is called simply "mustard."
Japanese: 日本で単にからしと言う場合には主に和からしを指し、洋からしはマスタードと呼んで区別されることが多い。
English: Mustards are easier to handle, but there is a clear distinction between the flavor of Japanese and Western mustards, so when one is mistakenly used the effect may or may not turn out as planned.
Japanese: 洋からしのほうが扱いは楽だが、味には明確な違いがあり、和からしと洋からしを取り替えた場合、そのままでも平気な場合と全く味が異なってしまう場合があることに注意する必要がある。
English: Japanese mustard has a distinctive bitterness and an astringent aspect that needs to be removed before use, which is another point of distinction from mustard.
Japanese: また、和からしは独特のえぐみがあり、使用前にあく抜きが必要であることも、洋からしとは異なる。
English: Taking advantage of this difference in flavor, Japanese mustard is specifically used for sandwiches and hamburgers in Japan.
Japanese: また、その風味の違いを逆に利用して、日本ではサンドウィッチやハンバーガーなどに意図的に和からしを用いる場合もある。
English: The name "Japanese mustard" may imply that it originated in Japan, but in reality mustard is a spice from central Asia that was brought into Japan via India and China.
Japanese: なお、日本語では「和」からしと日本固有の食材であるかのように呼称するが、カラシナはもともと中央アジア原産の植物であり、香辛料としてのからしもインドや中国を経由して日本に伝わったものであると言われている。
English: During once-in-a-lifetime events, such as ceremonies involving marriage, sakurayu is used in place of green tea because tea is used in the saying 'cha o nigosu,' which has the meaning of glossing over something or making things look right only on the surface and therefore gives green tea a negative image.
Japanese: 見合いや婚礼などの一生を決める祝いの席では、その場だけ取り繕ってごまかす意味の「茶を濁す」ことを忌み嫌うことから、祝いの席ではお茶を用いず、代わりの飲み物として桜湯を用いることが多い。
English: The salt-preserved cherry blossom used in sakurayu is called sakurazuke (or pickled cherry blossom), and the calyces is removed from the blossom before it is pickled in plum vinegar and salt.
Japanese: 桜湯に用いる桜の花の塩漬けは桜漬けとも呼ばれ、がくを除いた花全体を梅酢と塩で漬け込む。
English: When the cherry blossom is placed in a Japanese tea cup and hot water is poured over it, the salt melts, whereupon the petals open up and float on the surface of the water.
Japanese: 湯のみ茶碗に入れて湯を差すことで塩漬けの塩が溶けだし、花びらが開いて湯の上面に浮いてくる。
English: The production of sakurazuke began at the end of the Edo period in Chimura, Hadano City, Kanagawa Prefecture, and today approximately 80% of sakurazuke is produced in this area.
Japanese: 神奈川県秦野市千村では江戸時代末期から生産を始め、全国生産の約8割を生産している。
English: Each year, beginning in about mid-April, a late variety of yaezakura (double cherry blossoms) called Kanzan is picked at 50% bloom, processed and bottled.
Japanese: 五分咲き程度の八重桜の晩生種関山を用い、毎年4月中旬頃から加工している。
English: Pickled cherry blossoms are used as an ingredient for clear soup or are cooked in rice to make Sakura Gohan (Cherry Blossom Rice), and its aroma and color are enjoyed as a seasonal treat.
Japanese: ときに吸い物の具として用いたり、桜ご飯として桜漬けや葉桜さくら葉を米とともに炊いて季節の味覚として香りや色を楽しむ。
English: Sakura Anpan, a bun filled with red bean paste and topped with pickled cherry blossom, is sold by Kimuraya-Sohonten (Japan's first bakery), which uses the pickled yaezakura; it's one of the popular anpan products, which are made with rice-cultured yeast used in the fermentation of sake.
Japanese: あんパンの上面に桜が埋め込んである桜あんぱんは、木村屋總本店では八重桜の塩漬けを用いており、複数の酒種（さかだね）あんぱんの中でも人気商品の一つである。
English: Jinsui Koboku (also known as Jinko or Chinko) and Byakudan are famous.
Japanese: 沈香（ぢんすいこうぼく、または沈香、ぢんこう、ちんこう）と白檀（びゃくだん）が有名である。
English: Even when it isn't heated, Byakudan gives off a pleasant smell; therefore, it's commonly used for sculptures of Buddha, folding fans and Juzu (strings of rosary beads).
Japanese: 白檀は熱することなく香るため、それ以外にも仏像などの彫刻や扇子や数珠などの材料として用いられる。
English: Koboku dates back to May (April in the old lunar calendar) 595, when Jinsui koboku had washed ashore on Awaji-shima Island; this is the oldest historical reference to the koboku in Japanese culture.
Japanese: 推古天皇3年（595年）4月に淡路島に香木が漂着したのが沈香に関する最古の記録であり、沈香の日本伝来といわれる。
English: Among the treasures at Todai-ji Temple Shoso-in Treasure Repository, is a large piece of koboku called 'Ojukuko,' measuring 156 cm long and 43 cm wide at its widest and weighing 11.6 kg.
Japanese: 東大寺正倉院宝物の中には長さ156cm、最大径43cm、重さ11.6kgという巨大な香木「黄熟香」（おうじゅくこう）が納められている。
English: This is thought to have come into Japan before the Kamakura period, and thereafter men of power tried to obtain pieces of it.
Japanese: これは、鎌倉時代以前に日本に入ってきたと見られており、以後、権力者たちがこれを切り取っている。
English: The sections taken by the eighth shogun Yoshimasa ASHIKAGA, of the Muromachi bakufu (Japanese feudal government headed by a shogun), as well as Nobunaga ODA and Emperor Meiji, are shown with signage.
Japanese: 室町幕府8代将軍足利義政、織田信長、明治天皇の3人は付箋によって切り取り跡が明示されている。
English: In April 1992, Zenkoku Takimono Senko Kumiai Kyogikai (National Council of Fragrant Woods and Incense Association) established April 18 as Incense Day, based on the notation in the Nihonshoki (Chronicle of Japan) that Jinsui koboku first washed ashore in Japan in April (in the old lunar calendar) and disassembling the kanji '香' into 一十八日 (eighteenth).
Japanese: 現在では、1992年（平成4年）4月に、全国薫物線香組合協議会が、上記の日本書紀の記述に基づいて沈水香木が伝来した4月と、「香」の字を分解した「一十八日」をあわせて4月18日を、「お香の日」として制定している。
English: Koi-nobori was originally a Japanese custom that started among samurai families in the Edo period.
Japanese: 鯉幟（こいのぼり）とは元来、日本の風習で、江戸時代に武家で始まった。
English: It's a flag made of paper, fabric and nonwoven fabric with a carp design on it, whereby a streamer swings in the wind in the shape of a carp, and it's decorated in the yard to wish for a male child's success on a rainy day during the rainy season until May 5 (old lunar calendar) of the Boys' Festival.
Japanese: 端午の節句である旧暦の5月5日(旧暦)までの梅雨の時期の雨の日に、男児の出世を願って家庭の庭先で飾られた紙・布・不織布などにコイの絵柄を描き、風をはらませてなびかせる吹流しをコイの形に模して作ったのぼり。
English: It is currently decorated until May 5 of the Gregorian calendar (the solar calendar), and is used as a seasonal word of summer.
Japanese: 現在はグレゴリオ暦（新暦）5月5日まで飾られ、夏の季語として用いられる。
English: The season of decoration has changed, however, so the image became 'it is to be streamed under the blue sky on a sunny day during the late spring.'
Japanese: 飾られる季節も変わり、イメージは「晩春の晴天の日の青空にたなびくもの」となった。
English: On the historical event according to "Gokanjo" (History of the Later Han Dynasty), one of 24 dynastic histories of Chinese official history, a lot of fish tried to swim up a waterfall called Ryumon in the rapid stream of the Yellow River, but only carp could wax on and thus became dragons.
Japanese: 中国の正史、二十四史の一つである後漢書による故事で、黄河の急流にある竜門と呼ばれる滝を多くの魚が登ろうと試みたが鯉のみが登り切り、竜に成ることができた。
English: It was originally magoi (black carp) only, but since the Meiji period magoi and higoi (red carp) have been hoisted in pairs.
Japanese: 本来は真鯉（黒い鯉）のみで、明治時代から真鯉（まごい）と緋鯉（ひごい）の対で揚げるようになった。
English: However, since the Showa period the one with kogoi (blue carp) has been mainstream in representing the family.
Japanese: しかし、昭和時代からは家族を表す物として子鯉（青い鯉）を添えた物が主流となった。
English: More colorful kogoi, such as green and orange, have recently become popular, and some households hoist carps for all family members, including girls.
Japanese: 最近では緑やオレンジといった、より華やかな色の子鯉も普及してきており、所によっては女の子も含め家族全員の分の鯉を上げる家もある。
English: It is common to have a rotating sphere and kagodama (round ornament), to put a windmill below that with a streamer having five colors or a carp design on the top, and to hoist magoi, higoi and others in the order of size.
Japanese: 竿の先に回転球や籠玉、その下に矢車を付け、五色もしくは鯉などを描いた吹流しを一番上に、以下真鯉、緋鯉、等を大きさの順に並べて揚げるのが一般的。
English: In urban environments, due to the housing conditions after the 1980s (a drop in single-family homes with gardens but increased collective housing such as apartments) and the declining birthrate, one would see far fewer koi-nobori hoisted high up in the gardens of private residences, as once described in children's songs.
Japanese: なお都市周辺では、1980年代以降の住宅事情（庭付き一戸建て住宅の減少とマンションなど集合住宅の増加）や少子化などのため、後述の童謡に歌われるような、民家の庭に高々と鯉のぼりが揚がる姿を見ることは少なくなっている。
English: On an expressway, it is often the case that the streamers used to indicate wind velocity and direction are replaced with koi-nobori during the period of April and May.
Japanese: 高速道路などでは風速・風向を示す吹流しが、4月・5月には鯉幟に取って代えられる場合も多い。
English: Also, there has been a case in which certain gender-free debaters criticized koi-nobori as a symbol of the feudalistic family system, so some autonomous bodies have instructed that koi-nobori should be hung up horizontally instead of vertically so as not to recall rank within the family, thus encouraging a society of gender equality.
Japanese: なお、一部のジェンダーフリー論者からは、鯉のぼりが封建的な家制度の象徴だとして批判されるケースもあり、男女共同参画社会づくりの一環として鯉のぼりを家庭内の身分を想起させないよう縦ではなく横につるすように指導した自治体もあった。
English: However, the criticism of koi-nobori from the gender-free standpoint was countered by Tokyo Governor Shintaro ISHIHARA of the Tokyo Metropolitan Assembly (the second regular meeting in 2004), who said 'it is an extreme and bizarre allegation that even denies traditional culture.'
Japanese: 一方、こうしたジェンダーフリーの立場からの鯉のぼり批判は、石原慎太郎東京都知事から東京都議会（平成16年第2回定例会）において、「伝統文化まで拒否する極端でグロテスクな主張」として批判されている。
English: As it is said that 'a typical person from Edo is the streamer of carp in May'; and although koi-nobori (鯉幟) is called 'nobori' (幟) (flag), it's a streamer whose shape mimics a fish.
Japanese: 「江戸っ子は皐月の鯉の吹流し」と言われる様に、鯉幟は「幟」とは名づけられているものの形状は魚を模した吹流し形である。
English: Koi-nobori was originally a custom that started among the families of affluent common people in the middle of the Edo period, as did Kadomatsu (New Year's pine decoration) and Hina-ningyo (a doll displayed at the Girls' Festival).
Japanese: そもそも、鯉幟は門松や雛人形と同じく、江戸時代中期の裕福な庶民の家庭で始まった習慣であった。
English: Because iris is used to drive away evil spirits during the Boys' Festival, it's also called 'Iris Festival.'
Japanese: 端午の節句には厄払いに菖蒲を用いることから、別名「菖蒲の節句」と呼ばれた。
English: By bringing 菖蒲 (pronounced "shobu") (iris) and '尚武' (pronounced "shobu") (martial spirit) together, it became the annual event in which to pray for a male child's success and longer fortune of war among samurai families.
Japanese: 武家では菖蒲と「尚武」と結びつけて男児の立身出世・武運長久を祈る年中行事となった。
English: On this day, samurai families would take ancestral armor and kabuto (helmets) to the inner parlor (also for the purpose of airing them) and place decorated hatasashi-mono (battle flags) in the hallway; and the family heads would give instructions to their children.
Japanese: この日武士の家庭では、虫干しをかねて先祖伝来の鎧や兜を奥座敷に、玄関には旗指物（幟）を飾り、家長が子供達に訓示を垂れた。
English: On the other hand, merchant families, who were seen as being of lower social rank despite their considerable economic power, hired the creation of replicas of luxury arms against the samurai, as well as beautifully decorated five-color streamers instead of nobori, according to illustrations on kibyoshi (an illustrated book of popular fiction whose cover is yellow).
Japanese: 一方、大きな経済力を身につけながらも社会的には低く見られていた商人の家庭では、武士に対抗して豪華な武具の模造品を作らせ、幟の代わりに黄表紙の挿絵などを見ると五色の吹流しを美々しく飾るようになっている。
English: Furthermore, some households might have felt that decorating streamers only was insipid, so they started drawing carps on the streamers based on the origin of 'Ryumon.'
Japanese: さらに、吹流しを飾るだけでは芸がないと考えたのか一部の家庭で「竜門」の故事に因んで、吹流しに鯉の絵を描くようになった。
English: Kazo City, Saitama Prefecture, which has been at the pinnacle of koi-nobori production since the prewar period, gained fame in February 1988 when it created the world's longest koi-nobori, measuring 100 meters in length and weighing 350 kg.
Japanese: 戦前から鯉幟の生産量では日本一の埼玉県加須市では1988年2月に長さ100メートル・350kgの鯉幟を作り、全長世界一の大きさで有名になった。
English: At Tsuetate-onsen Hot Spring in Oguni-machi, Kumamoto Prefecture, 3,500 koi-nobori are hoisted.
Japanese: 熊本県小国町(熊本県)の杖立温泉では、3,500匹のこいのぼりがたてられる。
English: In Ino-cho, Agawa-gun, Kochi Prefecture, which is active in the production of Japanese paper, koi-nobori made with Japanese paper that does not rip when dampened is released into the Niyodo-gawa River, so on boat tours one can see koi-nobori swimming in the river.
Japanese: 和紙の生産が盛んな高知県吾川郡いの町では水に濡れても破れない和紙を用いて作られた鯉幟が仁淀川に放流され川下りをしながら水中を泳ぐ鯉幟を遊覧できる。
English: 200 koi-nobori swimming over the breadth of the river are lit up from water between O-hashi Bridge and Umeno-hashi Bridge on the Asano-gawa River, which runs through Kanazawa City, Ishikawa Prefecture.
Japanese: 石川県金沢市を流れる浅野川の大橋と梅ノ橋間では川幅いっぱいに泳ぐ二百匹の鯉幟を水中からライトアップする。
English: In the Otani area of Suzu City, Ishikawa Prefecture, multitudes of decorated koi-nobori span the Otani-gawa River at the beginning of May.
Japanese: 石川県珠洲市の大谷地区でも5月上旬に大谷川に多数の鯉のぼりが飾られる。
English: In Tokawa, Shimanto-cho, Takaoka-gun, Kochi Prefecture, which is midway along the Shimanto-gawa River, the Kawa-watashi (passing over a river) of 500 koi-nobori takes place from the end of April to the beginning of May, and this place is known as its origin.
Japanese: 四万十川中流の高知県高岡郡四万十町十川では4月下旬から5月上旬にかけて500匹の鯉のぼりの川渡しが行われており、その発祥地として知られる。
English: In Tatebayashi City, Gunma Prefecture, the hometown festival of the world's best koi-nobori takes place from the end of March to the middle of May.
Japanese: 群馬県館林市では世界一こいのぼりの里まつりが3月下旬から5月中旬まで開催される。
English: More than 5,000 koi-nobori are hoisted in four places at the Tsuruuda-gawa River, Morinji-gawa River, Kondo-numa Pond and Tsutsujigaoka Park Inn.
Japanese: 5,000匹以上のこいのぼりが鶴生田川、茂林寺川、近藤沼、つつじが岡パークインの4箇所で掲揚される。
English: Lyricist unknown; music: "Koi-nobori," composed in 1914 by Ryutaro HIROTA
Japanese: 作詞者不詳、作曲・弘田龍太郎　『鯉のぼり(弘田龍太郎)』1914年（大正3年）
English: Lyrics: Miyako KONDO; music: "Koi-nobori," composed in 1931, composer unknown
Japanese: 作詞・近藤宮子、作曲者不詳　『こいのぼり(近藤宮子)』1931年（昭和6年）
English: Koi-nobori is used in and out of season as one of the cheering goods for professional baseball's Hiroshima Toyo Carp.
Japanese: プロ野球の広島東洋カープの応援グッズとして、季節を問わず鯉幟が使用される。
English: As a short physical display, it's sometimes referred to as 'human koi-nobori' or 'koi-nobori' in holding the pole that stands vertically and elevating the body parallel to the ground.
Japanese: 体力芸、一発芸として、垂直に立つポールにつかまり、地面と平行に体を浮かせることを「人間こいのぼり」「こいのぼり」と表記することがある。
English: Tazukuri (also called tatsukuri) is a dried or cooked product of young anchovies.
Japanese: 田作（たづくり、たつくり）は、カタクチイワシの幼魚の乾燥品、およびそれを調理した料理。
English: It is made by dressing the dried small fish with soy sauce, sweet cooking rice wine, sugar, and a little red pepper after dry-frying them and cooling them.
Japanese: 乾燥させた小魚を乾煎りし、冷ましてから醤油、みりん、砂糖、赤唐辛子を少量、これを煮詰めた液で絡めてつくる。
English: It is one of the indispensable dishes for Osechi-ryori (special dishes prepared for the New Year), especially for Iwaizakana sansyu (three kinds of celebrating dishes) of Kanto-Style.
Japanese: 正月のおせち料理、特に関東風の祝い肴三種として欠かせないもののひとつである。
English: Since sardines were used as high-grade fertilizer for the fields, people eat them to wish for good harvest.
Japanese: 田畑の高級肥料としてイワシが使われていた事から豊作を願って食べられた。
English: Its another name, Gomame, fifty thousand grains of rice, was based on the fact that the sardine fertilizer produced a good harvest of rice.
Japanese: 別名のごまめ（五万米）はイワシを肥料とすると米が豊作となったことから。
English: Kiriboshi daikon (or simply called kiriboshi) is a dried product of daikon (Japanese radish).
Japanese: 切り干し大根（きりぼしだいこん、単に切り干しとも）は、ダイコンの乾燥品。
English: Thinly sliced daikon that is harvested from the end of autumn to winter is spread out to dry in the sun.
Japanese: 秋の終わりから冬にかけて収穫したダイコンを細切りにし、広げて天日干しする。
English: Since it is a dried product, it is possible to preserve it at room temperature, but it turns brown during summer, so it is desirable to preserve it in the refrigerator after spring.
Japanese: 乾物であるので常温で保存が可能だが、夏季には茶色く変色してしまう為、春を過ぎたら冷蔵庫での保存が望ましい。
English: After being rinsed lightly and reconstituted, kiriboshi daikon is eaten as it is with soy sauce and vinegar, or it is used for cooking.
Japanese: 軽く洗ってから水に漬けて戻し、醤油や酢をかけてそのまま食べる他、煮物などの料理に用いる。
English: Because of its crunchy texture, it is used for vegetarian dishes instead of jelly fish used in Chinese cuisine.
Japanese: 精進料理ではそのコリコリとした食感を生かし、中華料理のクラゲなどに見立てることもある。
English: It contains a lot of good-quality dietary fiber and calcium, so it is of great value as a health food.
Japanese: 良質の食物繊維やカルシウムが多く含まれており、健康食品としても有用である。
English: Amanatto, a Japanese-style cake, is candied beans, chestnuts, lotuses, and sweet potatoes cut into round slices (called Imo natto).
Japanese: 甘納豆（あまなっとう）は、豆類やクリ、ハスの実、サツマイモの輪切り(芋納豆と呼ばれる)などを砂糖漬けにした和菓子のひとつ。
English: These are boiled down with sugar, sprinkled with sugar again, and dried.
Japanese: これらを砂糖と共に甘く煮詰め、更に砂糖をまぶしてから乾燥させて作る。
English: At first, it was named amana natto, similar to shiokara natto (tera natto), but it came to be called amanatto for short after World War II.
Japanese: 当初は納豆塩辛納豆（寺納豆）に似せて甘名納糖と名づけられ、第二次世界大戦後に簡略化されて甘納豆と呼ばれるようになった。
English: This custom remains in part of Aomori Prefecture, into which some people from Southern Kai Province (Yamanashi Prefecture) moved in the Muromachi Period.
Japanese: 室町時代に甲斐国（山梨県）南部の人たちが移住した青森県の一部でもこの風習が残っている。
English: It is several small fish, such as sardines, anchovies, or round herrings, that are held together by a bamboo skewer or a piece of straw that has been passed through their eyes to their jaws after they have been salted and dried.
Japanese: カタクチイワシやウルメイワシなどのイワシ類の小魚を塩漬けした後、目から下あごへ竹串やワラを通して数匹ずつ束ね、乾燥させたもの。
English: It is often called 'Tojinboshi' in the Kyushu region, especially in Oita Prefecture and Miyazaki Prefecture.
Japanese: 九州、特に大分県や宮崎県においては、しばしば唐人干（とうじんぼし）と呼ばれる。
English: Tade (polygonum, called water pepper in English, scientific name: Persicaria hydropiper) is polygonaceous an annual grass.
Japanese: タデ（蓼、英名waterpepper、学名Persicariahydropiper）は、タデ科の1年草。
English: It has a unique aroma and an acrid taste, so it is used for spice and garnishing served with raw fish as condiment.
Japanese: 特有の香りと辛味を持ち、香辛料として薬味や刺身のつまなどに用いられる。
English: Its varieties are yanagi-tade (water pepperm, also called hon-tade), beni-tade (red polygonum), ao-tade (blue polygonum), and hosoba-tade (lobulet polygonum).
Japanese: 品種としては、柳タデ（本タデ）、紅タデ、青タデ、細葉タデなどがある。
English: After broiling mainly freshwater fish such as ayu (sweetfish), carps, gobies, crucian carps, and lake smelts without seasoning or as raw, simmer them in the soup with soy sauce, mirin (sweet cooking rice wine), and plenty of sugar and mizuame (starch syrup) to have 'teri' (glaze).
Japanese: アユ、コイ、ニジマス、ハゼ、フナ、ワカサギなど主に淡水性の魚を、生のままあるいは素焼きした後、醤油、みりんにたっぷりの砂糖や水飴を加えた汁で「照り」が出るように煮たもの。
English: Simmer them slowly for a long time until the bones become soft and add mizuame last to have teri again.
Japanese: 骨まで柔らかくなるようにゆっくりと長時間煮込み、仕上げにさらに水飴などを加えて照りをだすのがコツ。
English: It is also called kanroni that fruits like chestnuts and Chinese oranges are boiled with sugar.
Japanese: またクリやキンカンなどの果物類を砂糖で甘く煮たものも同じく甘露煮と呼ばれる。
English: Kashiwamochi is a Japanese confectionery made by doubling a flatly rounded rice cake, putting bean jam in the middle, and wrapping it in an oak leaf or a leaf of Smilacaceae.
Japanese: 柏餅（かしわもち）は、平たく丸めた上新粉の餅を二つに折り、間に餡をはさんでカシワ又はサルトリイバラ科の葉などで包んだ和菓子である。
English: Since oak leaves do not fall until the shoots grow, it is seen as a sign of 'fertility and family prosperity (continuation of the family line).'
Japanese: カシワの葉は新芽が育つまでは古い葉が落ちないことから、「子孫繁栄（家系が途切れない）」という縁起をかついだものとされる。
English: *It was originally born in the culture of eastern Japan, and kashiwamochi appeared during the time from the Tokugawa ninth Shogun, Ieshige TOKUGAWA to the tenth Shogun, Ieharu TOKUGAWA.
Japanese: ※元々は東日本の文化の中で育まれた物であり、柏餅が登場したのは徳川九代将軍徳川家重～十代将軍徳川家治の頃。
English: Kashiwamochi has such origin, but oak trees do not grow naturally in Osaka metropolitan district and to the west, such as the Shikoku region, so a leaf of Smilacaceae is mostly used as a substitute since Chimaki (a rice dumpling wrapped in bamboo leaves) has originally been used for the Boy's Festival.
Japanese: 柏餅にはこのような由来があるが、四国地方などの近畿圏以西では、カシワの木が自生しておらず、元々端午の節句には粽を用いる為、サルトリイバラ科（サンキライ）の葉を代用して作られる事が多い。
English: In order to save material cost, kashimamochi wrapped with a plastic sheet shaped like an oak leaf is sold as well as Sakuramochi in some regions.
Japanese: 桜餅と同様に一部では、材料費を抑えるため、柏の葉を象ったビニールシートで餅を包んだものが売られている。
English: In addition, the kanji '柏' (pronounced kashiwa) originally indicated conifer oriental arbor vitae (konotegashiwa) of the Cupressaceae, and it is completely different from the leaf used for kashiwamochi.
Japanese: なお、「柏」の字は本来はヒノキ科の針葉樹コノテガシワを指す漢字で、コノテガシワは柏餅に使う葉とは全く異なる。
English: For the fagaceous kashiwa used for kashiwamochi, it is correct to use the kanji '槲' to be exact.
Japanese: 柏餅に用いるブナ科のカシワには、厳密には「槲」の字を使うのが正しい。
English: Matured milt of cod, angler fish, and pufferfish is tasty, used in vinegared dishes, soup, and nabe dishes, or grilled.
Japanese: タラ、アンコウ、フグなどの成熟した白子は味が良く、酢の物、汁物、鍋料理、焼く(調理)などとして食べる。
English: Milt is characterized in that it normally contains 75-82 % water and 1-5 % fat, plenty of strong-basic protein such as protamine (histone) and nucleoprotein, and polyamine.
Japanese: 通常、75-82%の水分、1-5%の脂肪を含み、プロタミン（ヒストン）、ヌクレオプロテインなどの強塩基性蛋白質やポリアミンを多く含むのが特徴とされる。
English: Where they hoard the tetrodotoxin differs in each kind, but only a few kinds of pufferfish hoard the tetrodotoxin in their milt, which is mellow; so the milt is used for food.
Japanese: どこに蓄積されるかはフグの種類ごとに違うが、白子は比較的テトロドトキシンが蓄積される種が少なく（皆無ではない）、うまみも芳醇であることから食用に供される。
English: Salmon milt is mainly used for extracting DNA and protamine, and also used for nucleic acid seasoning, nutrient supplement, preservatives, and industrial material.
Japanese: サケの白子は主にDNAやプロタミンの抽出材料として利用され、核酸系調味料、強化剤、保存料、工業原料などにも利用されている。
English: Cod milt is called "Tachi (Tatsu) in Hokkaido, "Kiku" in Iwate Prefecture, "Dadami" in Akita Prefecture, Yamagata Prefecture, and Fukui Prefecture, and is processed into Kamaboko (steamed fish paste) within the jurisdiction area of Shiribeshi branch office, Hokkaido.
Japanese: 北海道でタラの白子は「タチ（タツ）」、岩手県では「きく」、秋田県、山形県、福井県では「だだみ」と呼ばれ、後志支庁管内ではかまぼこにも加工される。
English: After squeezing out excess moisture from tofu, it is mixed with grated Japanese yam, carrots, burdock roots, shiitake mushrooms, kelp, and ginkgo nuts, shaped roundly, and deep-fried.
Japanese: 水気をしぼった豆腐に、すったヤマノイモ、ニンジン、ゴボウ、シイタケ、コンブ、ギンナンなどを混ぜ合わせて丸く成型し、油で揚げたもの。
English: There are several theories about the origin of its name, but the most well known theory is that it was called 'ganmodoki' since its taste imitated (pronounced modoki in Japanese) the goose (pronounced gan in Japanese) meat.
Japanese: 名前の由来については諸説あり、最も知られているのは雁の肉に味を似せたとされることから「がんもどき」だという説である。
English: Other than that, one theory says that it imitated 'tsukune' (meatballs) made by boiling or steaming minced chicken meat rounded in hen's egg-sized
Japanese: 他にも、鳥類の肉のすり身を鶏卵大に丸めて煮たり蒸したりする料理「つくね」に似せて作った説。
English: Another theory says that when cheep kelp was used for its ingredient instead of Judas's-ear, threadlike kelp appeared on the rounded shape surface, and they looked like flying geese.
Japanese: また、がんもどきの中にきくらげではなく安物の昆布で代用したら丸めた形の表面に糸昆布が現れて、その様子が雁が飛んでいるかのように見えたため、などの説が存在する。
English: In the Kansai region, it is called hiryuzu (also pronounce as hiriuzu, hirousu, hiryozu).
Japanese: 関西では飛竜頭（ひりゅうず、ひりうず、ひろうす、ひりょうず）と呼ばれる。