nntsuzu/KFTT huggingface dataset:
English: When too little salt is used black spots appear on the surface and the meat is too soft to shape.
Japanese: 塩が足りないと、肉面に黒点ができて肉が軟らかすぎて形が整わなくなる。
English: In the salting process, pieces of raw abalone from which the shell has been stripped are divided into three groups according to size, arranged in a 72 liter barrel, dusted with salt and left to absorb the salt.
Japanese: 塩漬は殻を除いた生鮑を大、中および小に分けて、4斗入の樽に並べて塩をまいて漬け込む。
English: For large abalone about 3.6kg of salt is required for 37.5kg of meat, for middle-sized abalone about 3kg of salt, and about 2.7kg of salt for those of smaller size.
Japanese: 塩量は生肉10貫当たり、大粒なら6斤、中粒なら5斤、小粒なら4.5斤ほど。
English: The morning after salting, you pour fresh water into the tub, step into the tub wearing zori (Japanese sandals) and step firmly on all the meat in order to get rid of any dirt or pieces of shell which may be attached to the surface.
Japanese: 塩漬けして翌朝取り出してその桶に淡水を入れ、草鞋ばきでその中に入り、残るくまなく踏んで肉面に付着した汚物、殻などを取り除く。
English: After that, the meat is washed with water (the surface of each awabi should be rubbed and cleared of dirt) and put into an iron pot filled with boiling water.
Japanese: そののち数回にわたって水洗いし（一個一個、鮑面をこすり汚物を除く）、あらかじめ煮沸している手引き加減の釜に入れる。
English: In this process, as the awabi gradually shrink and change in shape, they should be constantly reshaped and stewed, taking care that the meat does not burn on the bottom of the pot.
Japanese: この時、鮑はしだいに縮まり、または変形するから、常に整形をし、かつ、肉が釜の底に焦げ付かないように注意しながら煮熟する。
English: After about ninety minutes, the lid of the pot is removed and the meat is further stewed for three to four hours, scooped up, dried in a dark place and cooled.
Japanese: およそ1.5時間後、釜の蓋をはずし、さらに3～4時間ほど煮熟し、掬い上げて陰干し、冷却する。
English: The meat is removed from the heat after some time, allowed to cool, and is heated again if the meat is still soft the next day.
Japanese: こうして適当なときに火から取り下ろし、放冷し、翌日、肉がなおやわらかなものに二番火を入れる。
English: Next, the meat is stewed again in order to make up for the short time of the first stewing and to fix the form.
Japanese: 次には二度煮をおこない、前回の煮熟の不足を補い、かつ、形状を固定させる。
English: Again the abalone are put into a pot filled with boiling water, and when the water boils they are scooped out, arranged on seiro (baskets used for steaming food) and allowed to cool in the shade, in a place with good air circulation.
Japanese: 沸騰した釜に原料を再びいれ、湯が沸騰してきたら原料を掬い上げて蒸籠に並べ、風通しのよい日陰で放冷する。
English: When they are completely cool, they are put into the hoiro again, roasted for some time until they become too hot to touch, removed from the heat and allowed to cool.
Japanese: 完全に放冷したらふたたび焙炉にかけてしばらく焙乾し、原料を握って我慢できないほどに熱が加えられれば取り下ろして放冷する。
English: After five to seven sunny days of alternate sun-drying and roasting in the above-stated manner the roasting is stopped, the sun-drying continuing until after about a month the process is completed.
Japanese: こうして日乾と焙乾をおおよそ晴天5～7日続けて、焙乾をやめ、日乾だけをおおよそ1ヶ月続けて完成とする。
English: In Chinese medicine, the shells of Haliotis asinina, Haliotis diversicolor Reeve and Haliotis discus hannai (abalone) are called 'shijueming' (sea-ear shells) and have been used as a medicine.
Japanese: 中国医学ではアワビ属のミミガイ、フクトコブシ、エゾアワビなどの貝殻を、「石决明」（せきけつめい）と称して、薬用にしてきた。
English: They are believed to have the effect of improving liver function and enhancing the health of the eye.
Japanese: 「清肝明目」（せいかんめいもく）、即ち、肝機能を改善し、同時に目の機能を高める効果があるとする。
English: They contain calcium carbonate, but are not treated as official drugs either in China or in Japan at the present time.
Japanese: 主成分は炭酸カルシウムであるが、現在は中国においても日本においても局方には入っていない。
English: The under side of the shell is covered with very beautiful and shiny mother-of-pearl and extremely thin slices of this are used as material for craftwork such as raden (shell inlay) work.
Japanese: また、殻の裏側には非常に美しい真珠光沢があり、ごく薄く切り出したものを螺鈿細工などの工芸材料に用いる。
English: Some young farm-raised shellfish are fed with Phaeophyceae, a type of brown algae, others are fed with Eisenia bicyclis, a type of seaweed, or are given an artificial diet.
Japanese: 養殖の稚貝には餌として、褐藻類を与えるものと、人工飼料やアラメ等を与えるものがある。
English: In most cases those fed on algae are released as a part of juvenile shellfish releasing activities, and it is impossible to tell from appearance alone whether an adult shellfish was born in the wild or artificially cultivated.
Japanese: 前者は稚貝放流事業で放流される物が殆どで成長した物でも稚貝が天然物か否か全く見分けがつかない。
English: Those fed on seaweed or fed an artificial diet develop blue or green shells, and this color remains even when the shellfish has reached maturity.
Japanese: 後者は、殻が青～緑色になっており、成貝となってもこの色が消えることはない。
English: That is why the color of the top of the shell is called the "Green Mark," used as a sign to discern whether the awabi is a natural product or a farm-raised one released into the wild.
Japanese: そのため、殻頂部の色はアワビが天然ものか養殖放流ものかを見分ける印として用いられ、グリーンマークとよばれる。
English: As the species living in Japan have been used since ancient times, they are known by different names according to the region.
Japanese: 日本に生息する種は古くから利用されてきたので、様々な地方名（方言名）がある。
English: Also known as ogai, originally meaning an offering to the Imperial Family or Ise Jingu Shrine.
Japanese: 別名オガイ（御貝）天皇家、伊勢神宮への奉納品という意味から来ている。
English: Known in some areas as ongai (literally, male shellfish), stemming from the name ogai above, and used in contrast to mengai (literally, female shelfish).
Japanese: 別名オンガイ（雄貝）御貝からの読み変わりだが、雌貝との対の意味になっている。
English: Also known as mengai (literally meaning female shellfish), in contrast to ongai, as 'on' also means male.
Japanese: 別名メンガイ（雌貝）オンガイの「オン」は雄という意味でも使われることから対比する意味で使われる。
English: As it was produced in limited areas and on a small scale Haliotis gigantea was actually believed to be the female of Nordotis discus.
Japanese: メガイアワビは産地が限られ生産量も少ないため、実際にクロアワビの雌と思われていた。
English: Also known as metaka awabi (medaka awabi), because "madaka" and "metaka" mean the 'elevated eye' on the shell.
Japanese: 別名メタカアワビ（メダカアワビ）マダカ、メタカは貝殻の「目が高い」という意味。
English: Haliotis discus hannai is a subspecies of Nordotis discus living in the north, however some researchers insist that it is the same species.
Japanese: エゾアワビHaliotisdiscushannai-クロアワビの北方亜種だが、同一種という説もある。
English: Also known as gokenjo (literally meaning 'widow woman'), because the flat shell resembles a bivalve shell but as it does not have a matching shell it can be compared to a widow who has lost her husband.
Japanese: 別名ゴケンジョ「後家の女」の意で、平たい貝殻が二枚貝の殻に似ているにもかかわらず、1枚しかないありさまを夫を失った未亡人（後家）に例えたもの。
English: In Japan, from the fact that shells have been excavated from shell mounds, it can be seen that awabi were already being eaten in the Jomon and Yayoi Periods.
Japanese: 日本では縄文時代、弥生時代に於いては貝塚などから貝殻が出土するなどから既に食用とされていたことがわかる。
English: It can be seen that nobles liked to eat awabi in the Heian Period from the fact that awabi is often referred to in mokkan (narrow strips of wood on which an official message is written).
Japanese: 平安時代に於いても度々木簡にその名が登場しており、貴族が好んで食べていたことが分かる。
English: In the "Manyoshu," Kii province is listed as an awabi production area along with other provinces called Miketsukuni (lands of royal provisions).
Japanese: 『万葉集』では鮑の産地として、御食国と呼ばれる国々の他に、紀伊国が登場する。
English: Smaller abalone were used as a Chinese herbal medicine until recently because the pearl layer of seashells has an antipyretic effect, but today they have been replaced by akoya pearls which are easier to acquire.
Japanese: 特に貝類の真珠層には解熱作用があり、近年まで小粒の物は漢方薬として用いられていたが、現在、大半は入手しやすいアコヤガイ真珠の物に置きかわっている。
English: Abalone pearls are believed to have been the only pearls produced in Japan before pearls started to be cultivated using modern methods.
Japanese: 現在の真珠養殖が始まる以前、この鮑玉が日本の真珠産業であったと見られる。
English: A male diver from Ise dives into the sea every morning and evening because he is in one-sided love just like the awabi -- this is the song from which the idiom 'one-sided love of awabi (on the seashore)' is said to originate.
Japanese: 伊勢の海人　朝な夕なに　潜つぐ　鮑の片思いにして--故事成語「アワビの貝の片想い（磯のアワビの片思い）」の元となった歌
English: They became popular after onshi (low-ranking Shinto priests) began to distribute them as lucky charms, in tribute to the noshi abalone produced in Kuzaki-cho, Toba City, Mie Prefecture which were used in Shinto rituals in Ise Jingu Shrine.
Japanese: 伊勢神宮での神事に使用される国崎（三重県鳥羽市国崎町）産の熨斗鰒にちなみ、御師が縁起物として配りだしたのが一般に広まったきっかけである。
English: Formally shinmotsu (gifts) were usually accompanied by noshi abalone, but as a result of gradual simplification, noshigami (wrapping paper for a present) with painted stylized noshi abalone have come to be used instead of the real thing.
Japanese: 進物にも熨斗鮑を添付するのが正式であるが、次第に簡略化して熨斗鮑を図案化した物を印刷した熨斗紙で済ませることが多くなった。
English: In some shrines, awabi shells are used as hiraka (a white vessel with a diameter of about 10cm) instead of clay vessels.
Japanese: 神社によっては、平瓮（直径10cm程度の白い皿）を陶器ではなく鮑の貝殻を使用することがある。
English: This proverb represents the situation in which one person always thinks of another, based on the assumption that awabi, unlike bivalves such as asari and corbicula clams, have no matching shell and always long for a partner.
Japanese: 常に相手を思っている状態のことを表したことわざで、アワビはアサリやシジミのように二枚貝ではないため、ピッタリの貝が無く、相手を常に思う状態であるということに例えた言葉である。
English: Human female genitals are sometimes called 'awabi' because they are said to resemble awabi in form, or because they can have the smell of the ocean just like awabi.
Japanese: その形状が酷似していることから、または口にするとどちらも磯の香りが広がることから、女性器のことを「アワビ」と呼ぶことがある。
English: Conger pike (Muraenesox cinereus) is a kind of fish classified in the Muraenesocidae family, order Anguilliformes.
Japanese: ハモ（鱧）Muraenesoxcinereusは、ウナギ目・ハモ科に分類される魚の一種。
English: When it is used, it is treated the same as a similar species, Suzuhamo, Muraenesox bagio (Hamilton, 1822).
Japanese: なお、利用の際は近縁種のスズハモM.bagio(Hamilton,1822年)と特に区別しない。
English: The back fin begins right after the operculum and the anal fin is positioned near the center of the body, and connects with the tail fin.
Japanese: 背びれは鰓蓋の直後、尻びれは体の中央付近から始まって尾びれと連続する。
English: It has a big mouth and sharp teeth, and sufficient caution is required when handling it when it is caught as it is known to attack and bite.
Japanese: 漁獲した際には大きな口と鋭い歯で咬みついてくるので、生体の取り扱いには充分な注意が必要である。
English: It is said that its Japanese name 'hamo' stems from the word 'hamu', which means bite and eat, because it always attempts to bite.
Japanese: ハモという和名も、よく咬みつくことから「食む」（はむ）が変化した呼称といわれる。
English: It is widely distributed in tropical and temperate zones in the western Pacific and the Indian Ocean, and it is also found in areas to the south of central Honshu in Japan.
Japanese: 西太平洋とインド洋の熱帯・温帯域に広く分布し、日本でも本州中部以南で見られる。
English: It breeds during the summer, laying eggs which float, and in contrast to eels it does not participate in large-scale migration but instead remains in coastal areas to breed.
Japanese: 産卵期は夏で、浮遊卵を産卵するが、ウナギのような大規模な回遊はせず、沿岸域に留まったまま繁殖行動を行う。
English: Leptocephalus (eel larvae) appear in the fall, and are sometimes caught by whitebait fishermen as bycatch.
Japanese: レプトケファルスは秋にみられ、シラス(魚)漁などで混獲されることがある。
English: They are sometimes caught by fishing, but few people who fish aim for conger pike because there is a risk of being bitten and considerable skill is required to cook them (as described later).
Japanese: 釣りで揚がることもあるが、咬みつかれる危険がある上に調理に技能が必要（後述）なため、ハモを狙って釣る人は少ない。
English: In Kyoto it is eaten especially during the Gion Festival (as mentioned below), and it is prized as being a typical summer dish.
Japanese: 特に京料理では祇園祭に食べる風習があり（下記）、夏の味覚の代表的なものとして珍重される。
English: It is a dish which displays the marked differences in culture between the Kansai and Kanto regions
Japanese: 関西と関東の文化の違いが現在に至るまで如実に現れている食材の一つである。
English: Even in Kansai, conger pike is considered a luxury foodstuff in summer, but parboiled conger pike is widely sold in supermarkets, so it is a dish closely connected to everyday life.
Japanese: 関西においても鱧は夏の高級食材であるが、スーパーにおいても鱧の湯引きなどは広く販売されており、生活に密着した食材である。
English: In Kanto, on the other hand, it is rarely seen other than in fancy Japanese restaurants, so it is not really seen as an everyday food.
Japanese: 一方、関東においては高級日本料理店以外ではあまり目にかかることはなく、生活に密着した食材とは言えない。
English: The reason why Kyoto, even though conger pike is not caught in the area so much, has developed a tradition to eat it is because it is one of the handful of fish with very strong vitality which could be transported live to Kyoto in the summer before modern high-speed transport developed.
Japanese: ハモの水揚げが多くない京都においてなぜハモを食べる文化が発達したかについては、輸送技術が発達していなかった頃、夏に京都まで生きたまま輸送できた、生命力の非常に強い数少ない魚だったことによる。
English: Since demand is high, it is also imported from the Republic of Korea and the People's Republic of China to supplement the Japanese catch.
Japanese: 需要があるため、日本産だけでなく大韓民国や中華人民共和国などからの輸入も行われている。
English: This is a technique performed to remove the small bones by making small cuts in the meat of the fish which is opened from the ventral side without cutting the skin, and which requires proficiency
Japanese: これは腹側から開いたハモの身に、皮を切らないように細かい切りこみを入れて小骨を切断する技法で、熟練が必要である。
English: A chef is considered proficient if he can make '26 cuts per sun (approximately 3cm)' with a kitchen knife.
Japanese: 「一寸（約3cm）につき26筋」包丁の刃を入れられるようになれば一人前といわれる。
English: It can be eaten plain with a pickled Japanese apricot or vinegared miso (bean paste) with mustard, but it is also used in various dishes including clear soups, in a steamed dish in an earthenware teapot, sushi, tempura and for broiling.
Japanese: そのまま梅干やからし酢味噌を添えて食べるほか、吸い物、土瓶蒸し、寿司、天ぷら、蒲焼などさまざまな料理に用いられる。
English: The skin remaining after that process is parboiled and cut finely and used in vinegared dishes.
Japanese: その際残った皮を湯引きして細かく切ったものは、酢の物にも利用される。
English: Five genera and eight species in the tropical and temperate zones of the world are known as fish of the family Muraenasocidae.
Japanese: ハモ科(Muraenesocidae)の魚は全世界の熱帯・温帯から5属・8種ほどが知られる。
English: A rather long nose and developed fins are characteristic of the order Anguilliformes.
Japanese: ウナギ目魚類の中では比較的吻が長いことやひれが発達することなどが特徴である。
English: Suzuhamo, Muraenesox bagio (Hamilton, 1822)
Japanese: スズハモMuraenesoxbagio(Hamilton,1822年)
English: They can be distinguished from conger pike by the number of lateral line pores before the anus (conger pike have between 40 and 47, Muraenesox bagio 33 to 39).
Japanese: 肛門より前の側線孔数（ハモ40-47、スズハモ33-39）、歯並びなどで区別する。
English: However, in appearance, distribution and biology it is very similar to the conger pike and it is treated as the same creature in fish markets.
Japanese: が、外見・分布・生態などはハモとほとんど同じで、市場でもハモとは区別せずに扱う。
English: Hashinaga hamo, Oxyconger leptognathus (Bleeker, 1858)
Japanese: ハシナガハモOxycongerleptognathus(Bleeker,1858年)
English: It is found in the western Pacific from the areas south of the Kii Peninsula in Japan to western Australia, and inhabits the sea bed up to a depth of 100 meters.
Japanese: 紀伊半島以南からオーストラリア西部までの西太平洋に分布し、水深100mまでの海底に生息する。
English: Gavialiceps taiwanensis (Chen et Weng, 1967)
Japanese: ワタクズハモGavialicepstaiwanensis(ChenetWeng,1967年)
English: It is found in ocean areas stretching from the Okinawa Islands to Taiwan, and inhabits the deep sea at a depth of 600 to 750-meters.
Japanese: 沖縄諸島から台湾までの海域に分布し、水深600m–750mほどの深海に生息する。
English: The 'Standard for Seishu Production Process Quality Indications' is defined in the following way by Japanese National Tax Agency Notification 8, of November 22, 1989.
Japanese: 平成元年（1989年）11月22日　国税庁告示第8号「清酒の製法品質表示基準を定める件」により以下のとおり定められている。
English: Hakumai shall refer to polished brown rice ranked as third grade or higher by the Agricultural Products Inspection Act (Act 144, 1951) or equivalent brown rice.'
Japanese: 「白米とは、農産物検査法(昭和26年（1951年）法律第144号)により、3等以上に格付けされた玄米又はこれに相当する玄米を精米したものをいうものとする。」
English: When brown rice is cooked in a normal rice cooker rather than a pressure cooker, its rice bran layer is difficult to digest, and the texture is dry and poor.
Japanese: 玄米は圧力釜でない普通の炊飯器で炊くと糠層の消化が悪く、食感もぼそぼそで悪い。
English: The germ and bran layer which is scraped off is full of nutrition, so white rice which contains only starch and albumen is not well balanced nutritionally.
Japanese: デンプン以外の栄養素は擦り落とされた胚芽と糠層に多く、胚乳のみの白米は栄養的に偏っている。
English: Though people have been known to say 'I wouldn't need any other type of food if I had good rice' this is not possible nutritionally.
Japanese: 「美味しいご飯があればおかずは要らない」等と言う人がいるが、栄養的に可能でない。
English: White rice has had the outer layer removed during the polishing process, so it deteriorates more easily due to oxidation as days go by.
Japanese: 精米後の白米は、皮をはがれた状態であり、日数の経過と共に酸化等により劣化していく。
English: In earlier times rice pounded by a mortar was called 舂米 (pronounced shomai, tsukishine or tsukiyone, the first character of which is not to be confused with the similar looking character for spring '春').
Japanese: 古くは臼で搗いた米を舂米（しょうまい/つきしね/つきよね、「春」ではない）と呼んだ。
English: It is said that, in ancient times, women worked with a mortar and pestle, and a Department of Shomai was especially established in the miyake (Imperial-controlled territory) in the Yamato Dynasty.
Japanese: 古代には女性が臼と杵を使って作業を行い、大和朝廷の屯倉には特に舂米部（しょうまいべ）を置いたと伝えられている。
English: However, the economically-challenged were not able to afford enough accompanying dishes to compensate for the loss of nutrients from eating white rice.
Japanese: しかし経済的に恵まれない層は不足する栄養素を補うためのおかずにまで手が回らなかった。
English: But white rice has been established as the de facto standard in retail for consumers.
Japanese: が、消費者への小売りでは白米がデファクトスタンダードとして確立している。
English: Chicken rice is a stir-fried rice dish created in Japan, with thinly sliced chicken flavored with ketchup.
Japanese: チキンライスとは、細切れの鶏肉を混ぜた飯をケチャップ味に炒めた、日本の炒め飯である。
English: The main ingredients, such as chicken, onions, mushrooms, carrots, green peas, and corn, are finely chopped or diced and stir-fried with rice.
Japanese: 鶏肉、タマネギ、マッシュルーム、人参、グリーンピース、トウモロコシなどをみじん切り、あるいは小さな賽の目切りにして、米飯とともに炒めた料理である。
English: Chicken rice is not only eaten as it is, but in many cases it is also served as a rice omelette: chicken rice wrapped in thinly fried beaten eggs.
Japanese: そのままを食べるだけでなく、溶き卵を薄く焼いたもので包み、オムライスにすることも多い。
English: Thus, sometimes chicken rice is misunderstood to be stir-fried rice flavored with ketchup, regardless of whether it contains chicken or not.
Japanese: このため一部では、鶏肉とは関係なく単にケチャップで味付けされた炒め飯のことであると誤認されている。
English: Sometimes dishes containing ham or bacon are called chicken rice.
Japanese: ハムやベーコンなどを具材としたケチャップライスのことをチキンライスと呼ぶ例も散見される。
English: Basically, the method of cooking is to heat a little oil in a frying pan, stir-fry the chicken until it gets brown, then add the other ingredients.
Japanese: 基本的な作り方はフライパンに油をひき、鶏肉を入れて色が変わるまで炒める。
English: Season it with salt and pepper, before finally adding the ketchup and stir-frying it until it is ready.
Japanese: 塩、コショウなどで味付けし、最後にケチャップを加えて炒めればできあがりである。
English: At Shiseido Parlor, a prestigious western style restaurant in Tokyo, ketchup is not used to flavor chicken rice.
Japanese: 名門洋食店として知られる、東京の資生堂パーラーのチキンライスはケチャップを使用しない。
English: Instead, chicken, onions and mushrooms stewed in a tomato sauce are mixed and stir-fried with the rice.
Japanese: 鶏肉と玉葱、マッシュルームをトマトソースで煮込んだものを米飯と炒め合わせてつくる。
English: Typically, chicken rice is served in the shape of a mountain with a small flag as a decoration on top.
Japanese: 最も典型的なイメージの一つとして、山形に盛られたチキンライスの上に小さな飾りの旗を立てる、という盛りつけがある。
English: Arroz con pollo is a dish popular in South and Central America, and is also known as chicken rice.
Japanese: アロス・コン・ポヨ（enArrozconpollo）-中南米の料理のチキンライスとして紹介される料理。
English: "Shitachi" is a term used in Bujutsu (martial art) especially in Kenjutsu (swordplay), and Budo (martial art) especially in Kendo (Japanese art of fencing).
Japanese: 仕太刀（したち）とは、武術（特に剣術）、武道（特に剣道）において用いられる用語の一つ。
English: It refers to the techniques, or the person showing them, to counterattack the "Uchitachi" (attacks), when performing Kata (forms).
Japanese: 型（形）を行う際に仕掛けてくる打太刀を倒す側の技または（技を披露する）人物を意味する。
English: Jinbei or Jinbee is Japanese-style home wear worn by males and children.
Japanese: 甚平（じんべい）あるいは甚兵衛（じんべえ）は、男性あるいは子供の着る和装のホームウエアのひとつ。
English: As for the origins of the name, some insist that Jinbei is short for 'Jinbei-haori,' informal summer clothes worn by a man called Jinbei, but the more prevailing theory is that 'Sodenashi-baori' (sleeveless coat) worn by commoners at the end of the Edo period resembled 'warriors' Jinbaori' (sleeveless campaign jacket worn over armor) in shape.
Japanese: 甚平は「甚兵衛羽織」の略で「甚兵衛という名の人が着ていたことから」という起源説もあるが、江戸時代末期に庶民が着た「袖無し羽織（そでなしばおり）」が、「武家の用いた陣羽織（陣中で鎧・具足の上に着た上着）に形が似ていたことから」という説のほうが強いとされる。
English: Jinbei is short-cut, has sleeves without tamoto, and is worn with the left side overlapping the right like usual wafuku (Japanese traditional clothes) by tying the right sash attached to the collar and migoro (main panel) on the front side and the left sash under migoro.
Japanese: 丈が短く、袖に袂がなくて衿と身頃につけた付け紐は、右を表左は裏側で結び、ふつうの和服のように右前に着る。
English: It is generally worn with a matching pair of breeches today, but it had consisted only of a long joi (jacket) covering the wearer's knees until around 1965.
Japanese: そろいの半ズボンをはくのが今では一般的であるが、昭和40年頃までは、甚平といえば膝を覆うぐらい長い上衣のみであった。
English: Both sleeves and migoro are loose-fitting and airy, and so Jinbei can be worn as summer home wear which keeps the wearer cool.
Japanese: 袖も身頃も全体的にゆったりして、風通しが良い作りなので、夏のホームウエアとして涼しく着られる。
English: Originally, in the Edo Period, dagashi were made with grains and thick malt syrup, eaten as a snack by ordinary people, and called "ichimon gashi" because of its low price.
Japanese: 元は江戸時代に雑穀や水飴などを材料に使って作り上げ、庶民の間食として食べられていたので、安さから一文菓子と呼ばれていた。
English: In some local domains, when stored 'hoshi ii' (dried boiled rice) was disposed of, it was used to make dagashi, which soon became established as traditional local food and which is still sold today.
Japanese: 地方の藩においては常備食として蓄えていた「糒（ほしいい）」の払い下げを行っていたことから、それを材料とした駄菓子を作り上げ、今も売られる伝統的な郷土菓子として定着した地方もある。
English: Dagashi was named to mark the contrast with "jogashi", which were snacks of a higher quality, and in the Kansai area dagashi are also called "zatsugashi" (miscellaneous confectionery).
Japanese: 駄菓子という名称は、当時の高級菓子の名称である上菓子の対照としてつけられたもので、関西地方では雑菓子（ざつがし）とも称されている。
English: In those days the ingredients for dagashi were limited and the use of expensive refined sugar was prohibited.
Japanese: この頃の駄菓子は製造に用いる材料が制限され、高価な白砂糖などを用いることは許されなかった。
English: The phrase 'the sweetness of dried persimmons' is associated with traditional dagashi and it is considered to be reflective of the period.
Japanese: 伝統的な駄菓子に「干し柿の甘さ」という言葉が残されているが、これは当時の様子を示す言葉だったとも考えられている。
English: The shape with bulges is made by rolling coarse sugar and showering granulated sugar water in a large spinning tub for several days, but considerable skills are needed to correctly adjust the speed of the rolling, otherwise the shape would become round.
Japanese: ザラメに溶いたグラニュー糖をかけつつ数日大釜で転がすだけであの形になるが、その回転の加減でまん丸になってしまうため熟練の大技がなす形状）
English: Most of the dagashi sold today can trace their origins back to the Meiji Period but many of them were developed after the Second World War; there are many kinds, which are made to be fun to choose and not to bore kids.
Japanese: 今の駄菓子として売られているものは、明治時代からの流れを受け、戦後に発達したものがほとんどで、その種類も豊富であり、選ぶ楽しみと飽きさせない工夫がなされている。
English: Some of them contain a chance to win a small gift, and this is one of the reasons they are popular among kids.
Japanese: 物によってはクジ引きが出来、当りが出ればおまけが貰えるのも子供に人気があった理由の一つとなっている。
English: Stores selling dagashi are called "dagashiya"; please see the related article for more details.
Japanese: なお小売りをしている店としては駄菓子屋と称されており、詳細はその項に詳しい。
English: Recently, due to the rising cost of food, the bankruptcy of several small and medium sized dagashi makers has been reported in the news.
Japanese: 近年、食料品高騰などで、中小の駄菓子メーカの廃業がニュースなどで報道されている。
English: Dagashi are seen not only dagashiya that carry low priced candy, but also in convenience stores, large shopping malls and supermarkets these days.
Japanese: 低額菓子を専門的に扱う駄菓子屋のほか、近年はコンビニエンスストアや大型ショッピングセンター、スーパーマーケットなどで見られるようになった。
English: Harakomeshi is a dish in which cooked rice is served with salmon flesh and salmon roe placed on top.
Japanese: はらこ飯（はらこめし）は、炊いた飯の上に、サケの身とイクラ（はらこ）を乗せたもの。
English: In "harakomeshi" which has been handed down as a local dish in Watari Town, Watari County, Miyagi Prefecture, rice is cooked with salmon broth; as such, the color of rice is brown.
Japanese: 宮城県亘理郡亘理町に伝わる郷土料理としての「はらこ飯」は、鮭の煮汁でご飯を炊くため、ご飯の色は茶色である。
English: The "harakomeshi" that is common in the surroundings of Kesennuma City, Miyagi Prefecture, and in Iwate and Niigata Prefectures usually uses rice which is cooked in an ordinary manner; as such, the color of rice is white.
Japanese: 宮城県気仙沼市周辺、岩手県、新潟県の「はらこ飯」は、普通に白米を炊いたご飯を用いることが多いため、ご飯の色は白色である。