nntsuzu/KFTT huggingface dataset:
English: However, it appears that the term was generally limited to saltwater fish such as tai (a species of reddish-brown Pacific sea bream); moreover, it is recorded in "Morisada Manko"(Kinsei Fuzokushi), dating from the end of the Edo period, that such dishes prepared using freshwater fish were also referred to as 'sashimi' in the Kansai region.
Japanese: ただし、原則として鯛などの海の物に限られていたようで、淡水魚の場合は関西でも「刺身」といったことが幕末の喜多川守貞『守貞謾稿（近世風俗志）』に記されている。
English: It is sometimes confused with sashimi, but uchimi consisted of ingredients generally cut more thickly than sashimi and served not only with the fins but the skin and the backbone and meat around it as well; thus, there were numerous preparation methods and degrees of complexity.
Japanese: 文献によっては刺身と混用されていることもあるが、こちらは総じて刺身よりも分厚く切り、盛り付けに鰭（ひれ）だけでなく皮や中落ちまでも利用するなど、調理法が極めて多彩かつ複雑であった。
English: However, because this dish can only be made using tai and carp, the simpler sashimi became more widespread so that by the end of the Muromachi period, uchimi and sashimi had become almost the same thing.
Japanese: しかし、対象となる魚の種類が鯛かコイに限られていたこともあり、より簡便な刺身が普及するにつれ、室町時代末期にはほとんど刺身と区別がつかなくなった。
English: It was originally the case that fresh fish was difficult to obtain in Kyoto (with the exception of freshwater fish such as carp), so it was only natural that food like sashimi, which required fresh seafood, would develop in Edo, where there was an abundant supply of fish known as 'Edomae' (the sea near Edo).
Japanese: そもそも京都は、コイのような淡水魚を除けば新鮮な魚介類が得られにくいため、いわゆる江戸前の新鮮な魚介類が豊富に手に入る江戸で、刺身のような鮮度のよい魚介類を必要とする料理が発達するのは当然のことであった。
English: At the end of the Edo period, only tai was used in Kyoto and Osaka regardless of the season, but it was criticized as being untidy in both slicing and arrangement ("Morisada Manko").
Japanese: 幕末には、京阪は四季に関係なく鯛ばかりを使用している上、切り方から盛り付けまで乱雑である（『守貞漫稿』）と批判されるほどにまで差がついていた。
English: As distribution networks has been grown, the use of refrigerator has been widespread, and the freezing technology has been developed in modern times, fresh sashimi became available for people throughout Japan.
Japanese: 近代に入ると、流通の発達や冷蔵設備の普及、冷凍技術の発達に伴い、日本全国津々浦々で新鮮な刺身が食べられるようになった。
English: It is now a typical Japanese delicacy that, along with sushi, has been exported to other countries so successfully that the word 'sashimi' is now understood around the world.
Japanese: そして今では日本料理の代表格として、寿司とともに日本国外にも進出を果たし、「sashimi」で通じるほどにまでなっている。
English: It is also becoming increasingly common for fish markets and shops in English-speaking countries to use the term 'sashimi quality' in reference to seafood that can be eaten raw.
Japanese: 英語圏の魚市場や魚屋では、生食出来得る品質の魚介類を指して「サシミ・クオリティー（SashimiQuality）」と呼称・表示することも一般的となりつつある。
English: Many regions and tribes around the world have traditionally eaten raw fish similar to Japanese sashimi.
Japanese: 刺身を生の魚の切り身とすると、日本以外でも伝統的に食べている地域、民族はある。
English: The Hezhen (Nanai) people who live along or near the Amur River (Heilong Jiang, flowing through Russia and China) have a tradition of eating fine slices or thin slices of raw fish.
Japanese: 中国・ロシアのアムール川（黒龍江）流域やその付近に住むホジェン族（ナナイ）には、薄切りや細切りにした刺身を食べる伝統がある。
English: Traditionally, no seasonings were added, but recently seasonings such as soy sauce and vinegar have come into use.
Japanese: 従来は味付けをしていなかったが、最近は醤油、酢などで味付けをして食べる。
English: The Hakka people living in Qingliu County and Ninghua County of Fujian Province in China have a tradition of eating grass carp sashimi.
Japanese: 中国福建省の清流県や寧化県には客家が住んでいるが、ソウギョの刺身を食べる伝統がある。
English: Many grass carp harbor the Gnathostoma spinigerum nematode, so it is very dangerous to eat its flesh uncooked; however, it is said that only the grass carp that live in the mountain streams of these two counties are parasite-free and can be eaten safely.
Japanese: ソウギョには有棘顎口虫が寄生している事が多く、生食は非常に危険であるが、この両県の渓流に棲むソウギョに限っては寄生していないといわれ、問題なく食べられ続けている。
English: The area comprising the Shunde and Nanhai districts of Foshan City in China's Guangdong Province is known for a dish called 'yu sang' (literally, raw fish), which consists of freshwater fish such as grass carp as well as saltwater fish topped with condiments such as spring onion, peanuts, garlic, hot pepper and sesame, dressed with soy sauce and vinegar.
Japanese: 中国広東省仏山市の順徳区や南海区周辺では、薄切りにしたソウギョなどの淡水魚または海水魚に、ネギ、ラッカセイ、ニンニク、唐辛子、ゴマなどの薬味をのせ、醤油や酢などで和えて食べる「魚生」（ユーサーン）という料理がある。
English: Problems regarding the Clonorchis sinensis liver fluke and Gnathostoma spinigerum nematode have made it necessary for the health authority to advise people against consuming this dish, but many locals continue to do so.
Japanese: 肝吸虫、有棘顎口虫などの寄生虫の問題があるため、衛生当局は生で食べないように呼びかけているが、相変わらず食べる地元民は多い。
English: Cantonese restaurants in Japan often prepare this dish using fish (such as tai) that are free of parasites.
Japanese: 日本の広東料理店では寄生虫の問題がほとんどない鯛などを使って作られる事が多い。
English: The recent popularity of seafood and nouvelle chinois cuisine in Hong Kong has seen an increase in the number of restaurants in China offering this dish prepared using saltwater fish; most of such restaurants use sauces in the style of salad dressings instead of traditional seasonings.
Japanese: 近年は香港の海鮮料理やヌーベルシノワの流行もあり、海水魚を使って出す店が中国でも増えており、また、伝統的な味付けにとらわれず、サラダドレッシング風のたれが使われる例も多くなった。
English: In Guangzhou and Hong Kong, yu sang, slices of raw fish, are added to hot congee (yu sang juk), which causes the flesh to turn white.
Japanese: 余熱が加わり、白くなるが、生の魚の切り身である「魚生」を熱々の粥に入れ、「魚生粥」（ユーサーンチョッ）として食べることは、広州市や香港でも行われている。
English: Chinese people in Singapore and Malaysia have the custom of eating raw fish (yu sang) during Chinese New Year, particularly on the seventh day.
Japanese: シンガポールやマレーシアの華人は、旧正月の、特に7日に「魚生」（ユーサーン）を食べる習慣がある。
English: It is said to be a combination of a New Year soup called 'seung chat gang' containing seven ingredients and 'chat choi yu sang' from Shunde District and Nanhai District area in Guangdong Province, consisting of sashimi such as grass carp or salmon topped with finely chopped ginger, daikon and citrus fruit skin, peanuts or flakes made from deep-fried wheat flour and served with a sweet-and-sour seasoning.
Japanese: 七草粥ならぬ、「上七羹」（ションチャッカーン）という7種の材料を加える正月のスープと、広東省南海、順徳周辺の「七彩魚生」が合わさったものとも言われる料理で、ソウギョやサケなどの刺身の上に、ショウガ、ダイコン、柑橘類の皮などの細切りや落花生、小麦粉を揚げて作るフレークを乗せ、甘酸っぱい調味料を加える。
English: After being served at the table, diners proceed to mix the ingredients with their chopsticks while saying 'lou hei' or 'Fa' before eating, a style of eating known as 'lou yu sang' that is done in order to wish for prosperity in business.
Japanese: テーブルに出された後で、出席者が口々に「撈起」（ローヘイ）、「發」（ファーッ）などと唱えながら箸で混ぜ合ってから食べ、商売で儲かることを祈願するので、この食べ方は「撈魚生」（ローユーサーン）と呼ばれている。
English: Raw saltwater fish such as marlin or Spanish mackerel is cut into slices, pickled in vinegar and marinated in salt, ginger, calamansi, onion, cucumber and coconut milk, and the like.
Japanese: カジキマグロや鰆などの海水魚を生のまま切り身にして酢でしめ、塩、生姜、カラマンシー（シークヮーサー）、玉葱、キュウリ、ココナッツミルクなどでマリネする。
English: The dish was originally made by fishermen for themselves; however, today it is eaten by all and is popular as an accompaniment to alcoholic beverages.
Japanese: 漁師料理が一般化したもので、飲酒の際のおつまみという位置づけである。
English: It is made using red-fleshed fish such as tuna or bonito, but octopus is also used due to the influence of the Japanese immigrants.
Japanese: マグロやカツオなど赤身の魚が主であるが、日本から移民の影響でタコもよく用いられる。
English: The Pacific Coast nations of Peru and Chile are particularly well known for their dish called 'ceviche' which is commonly served.
Japanese: 特に太平洋岸のペルーやチリで一般的に食される「セビチェ」という料理が有名。
English: The preparation methods differ slightly between different regions, but slightly boiled or marinated ingredients are eaten with raw sea urchin or white-fleshed fish that has been flavored with condiments such as lime or salt and ginger and then seasoned with chili sauce.
Japanese: 地方によって若干調理法は異なるが、軽く湯引きした物や、マリネ状にしたもの、そのまま生のウニや白身魚のような魚介類を、ライムや塩、生姜などの薬味、チリソースなどと和えて食する。
English: There are many preparation methods ranging from the use of a single type of fish to the combination of various types of seafood (there are also varieties that could be considered exactly the same as Japanese sashimi if soy sauce were used as a seasoning).
Japanese: 単品で食したり、また色んな魚介類を混ぜ食したりと調理法は様々である（実際、調味料を醤油に変えれば、正味日本の刺身になるものもある）。
English: It is said that this dish originated with slaves that had been taken to South America--they would hide in the shadows so as not to be discovered and quickly eat their stolen fish with lime and salt--and their preparation method became common in households throughout the region.
Japanese: 元々は南米に連れてこられた奴隷たちが、主人の目を盗んで、ばれないように陰に隠れて盗んだ魚介類をそのままライムや塩などをかけてガブついて腹に収めていた奴隷料理が起源と言われており、それが発展して現在の一般的な家庭料理になった。
English: This was originally a dish eaten in areas with an abundance of fresh, hygienic fish, and its similarity to Japanese sashimi means it is highly prized by Japanese businessmen dispatched to these areas, most of whom are surprised that such raw food dishes can be found in South America.
Japanese: 元々新鮮衛生的な、おいしい魚介類が豊富に捕れる地域の料理であり、日本の刺身的な感覚で食せるため、当地に出張となった日本人サラリーマンなどに非常に重宝されている料理でもあり、南米のような場所でこういう生食ができることを意外に思う人も多い。
English: The Dutch are famous for their fondness of Pacific herring, and the raw Pacific herring is commonly eaten in the Netherlands.
Japanese: オランダ人のニシン好きは有名で、オランダでは、ニシンをごく普通に生食する。
English: Pacific herring is cut into fillets, sprinkled with lemon juice and eaten in many ways, including sandwiches.
Japanese: 三枚に下ろしたニシンにレモンをかけてそのまま口に入れたり、サンドイッチにしたりと様々な方法で食される。
English: In fishing villages of southern Italy, freshwater prawns are eaten raw marinated in vinegar or lemon juice, olive oil and so forth in what is said to be a typical French method of food preparation.
Japanese: イタリア南部の漁師町では、手長エビを生のまま酢やレモンとオリーブオイルなどに漬け込み、いわゆるフランスの料理手法であるマリネにして食す場合もある。
English: Japanese food became popular in Europe and North America during the 1980s, and came to influence the local cuisines.
Japanese: 1980年代になると、日本料理は欧米などでも流行し、各国の料理にも影響を与えるようになった。
English: As food influenced by Japanese cuisine, it became common in Italy for fish such as tuna to be used to make carpaccio, which was traditionally prepared using beef.
Japanese: イタリア料理と結びついた例では、イタリアでは牛肉を用いて作るカルパッチョをマグロなどの魚で作り、供される事が多くなっている。
English: While Taiwan was under Japanese rule, the practice of eating sashimi made from local fish gradually spread throughout the population.
Japanese: 日本が統治を行った台湾では、地元の海産物を使った刺身を食べる習慣が台湾人にも徐々に広まった。
English: Food colloquially called 'sa xi mi' is considered to be a Japanese dish, which is also commonly sold at night market stalls.
Japanese: 台湾の俗語では「沙西米」（サシミ）と呼ばれており、日本食としての扱いであるが、夜店の屋台でも食べさせる例は多い。
English: This word originally had the same meaning as 'namasu' but Japanese-style sashimi was exported to Busan prior to the era of Japanese rule and spread throughout the country during Japanese occupation, so that now the word 'hoe' is also used to refer to Japanese-style sashimi.
Japanese: もとは文字通り「なます」の意であったが、日本統治時代(朝鮮)以前に日本風の刺身がプサン（釜山）に伝わり、日本統治時代(朝鮮)以降は全土に広まって、日本風の刺身をも「フェ」というようになった。
English: It is generally served as daily food, but gochujang or garlic are also added to create new flavors.
Japanese: 今では一般的な料理として通用しているが、コチュジャンやニンニクを添えたりするなどの独自の変化を遂げている。
English: Due to the influence of Japanese occupation, the practice of eating sashimi made from saltwater fish such as olive flounder and raw sea urchin has remained in part of the population of the Dalian City area of Liaoning Province, in the People's Republic of China.
Japanese: 中華人民共和国遼寧省の大連市周辺でも、日本の統治時代の影響で、ヒラメなどの海水魚の刺身や生ウニを食べる習慣が一部の中国人にも残された。
English: Restaurants in China sell not only the Shunde style 'yu sang' dishes which are served with a sauce and condiments but also commonly serve dishes including Japanese spiny lobster and salmon with soy sauce mixed with plenty of wasabi paste.
Japanese: 中国の中華料理店でも順徳魚生の様にたれや薬味と和えて食べる料理だけでなく、イセエビやサーモンなどを切り分けて、練りわさびをたっぷり入れた醤油につけて食べる事が一般的になっている。
English: Previously; "sashimi" was translated simply as 'raw fish, but these days, "raw fish" dishes are referred to as 'sashimi' outside of Japan.
Japanese: 「刺身」は、現在では海外でもそのまま”sashimi”で通じるようになってきているが、従来の一般的な英語訳は”rawfish”（生魚）であった。
English: Partly because the problem with this translation, it often caused the instant reaction of 'the Japanese eat raw fish' in regions without the custom of eating raw fish.
Japanese: こうした翻訳の問題もあって、生の魚肉を食する習慣が無い地域では、「日本では魚などを生のままで食べている」という理解を取ることがある。
English: This is based on the impression of 'unpleasantness', i.e., it is thought unpleasant to eat raw flesh.
Japanese: これは「気持ち悪い」という悪いイメージであり、生で食べることが良く思われていないことに因る。
English: There are also instances in which the word 'raw' is taken to mean a fish that has just been caught and uncooked.
Japanese: 「生」を「釣ったばかりで未調理の丸のままの魚」の意味にとられている場合もある。
English: Incidents are likely to occur when fugu (pufferfish) sashimi is prepared by a person that isn't licensed to do so, or when sashimi is made from freshwater fish and certain shellfish.
Japanese: ふぐの調理免許を取得せずに刺身にする、川魚、一部の貝類を刺身にするなどは事故が発生しやすい。
English: It is a matter of course that the practice of eating those foods uncooked has traditionally continued because the risk is low for those foods.
Japanese: もちろん伝統的に食されているものは、そのような危険性が低いからこそ食べられ続けているのである。
English: However, danger may arise when the Japanese who have become accustomed to eating sashimi in Japan seek it out in other countries and are served uncooked food that haven't traditionally been eaten raw.
Japanese: しかし、刺身に慣れた日本人が他国で刺身を求め、地元の料理人が伝統にない材料を刺身として提供し、そのような危険が生じる場合がある。
English: There is a risk of food poisoning, urticaria, and anaphylactic shock from the consumption of fish that is rapidly perishable, that isn't fresh, or that hasn't been prepared in a hygienic manner.
Japanese: 鮮度の落ちやすい魚や鮮度が悪い魚、不衛生な調理では、食中毒や蕁麻疹、アナフィラキシーショックを発生させる危険がある。
English: Irregularities include diarrhea may result from an inability to sufficiently digest fats such as glycerides due to an individual's physical constitution or lack of experience in the consumption of raw fish.
Japanese: 体質や生の魚肉に体が慣れていない一部の人が刺身を食べることによって、グリセリドなどの脂肪分を十分に分解できずに腹を下すなどの変調を起こすことがある。
English: Sashimi is no longer limited to seafood, and various materials that are cut and arranged like sashimi and seasoned with wasabi and soy sauce to be appreciated the materials' tastes are also sometimes called 'sashimi.'
Japanese: 今日において、魚介類に限らず刺身のように切って形を整え、わさび醤油などで素材そのものの風味を食するものを刺身と呼ぶ場合がある。
English: A processed food konnyaku is cut into rectangles and eaten with soy sauce seasoned with wasabi, soy sauce mixed with vinegar and vinegared miso.
Japanese: 加工品としてのこんにゃくを短冊切りなどにしたものをわさび醤油や酢醤油、酢味噌などで食すものである。
English: Other than fresh beef and horsemeat, sashimi is also made using chicken breast meat.
Japanese: 新鮮な牛肉や馬肉は刺身で生食されるほか、鶏肉では笹身がよく用いられる。
English: Pork isn't generally eaten raw, as it carries a high risk of parasitic infection, but boiled pork is called 'reiton' or 'yudebuta no sashimi' and eaten with soy sauce seasoned with wasabi or soy source containing citrus juice.
Japanese: また、豚肉は寄生虫感染のリスクが高かったために、生食を行わないのが一般的であるが、茹で上げた身を「冷豚」「ゆで豚の刺身」などと称してわさび醤油、ポン酢などで食する料理がある。
English: The flesh of the avocado is said to have a texture similar to fatty tuna, and it has become commonly eaten with soy sauce seasoned with wasabi so that it is now described in many recipe books as 'avocado sashimi.'
Japanese: アボカドの果肉はトロに似た食感があるといわれ、ワサビ醤油で食することが慣習化され、アボカドの刺身などとして多くの料理本などに記載されている。
English: Mochi (rice cake) refers to a kind of food which is produced by adding water to grain, especially mochi-gome (glutinous rice), heating, thereafter, kneading, applying an external force and shaping the kneaded mixture, and mochi is also called tsuki-mochi (pounded rice cake).
Japanese: 餅（もち）とは、穀物、特にもち米に水分と熱を加えた後に、外力を加えて練り合わせ、成形した食品の一種で搗き餅（つきもち）ともいう。
English: In addition, a kind of food which is produced by adding water to 'grain powder,, kneading, and steaming the kneaded mixture, is also called mochi in various countries in the world and, in Japan, is also called neri-mochi (kneaded mochi), however, mochi often refers to tsuki-mochi in Japan.
Japanese: その他に世界各国で、「穀物の粉」を水を加えて練って蒸しあげたものも、餅といい、日本では練り餅ともいうが、餅といえば搗き餅をさす場合が多い。
English: Mochi-tsuki (pounding boiled rice into mochi) is Japan's unique production method of 'tsuki-mochi.'
Japanese: 餅つき（もちつき）は、日本独特の「つき餅」（搗き餅）の生成方法である。
English: To be strict, in areas such as the Chinese cultural zone, there is only 'neri-mochi (kneaded mochi) which is the kind of mochi represented by those as cakes in Japan,' however, there are two types of mochi, 'tsuki-mochi' and 'neri-mochi' in Japan whose production methods and materials are different from those of each other.
Japanese: 厳密にいえば、中華文明圏などでは穀物の粉から作った「練り餅（ねりもち・日本においては、菓子に代表される餅」しか存在しないが、日本には「搗き餅」と「練り餅」という製法も材料も違う2種類の餅が存在する。
English: The production method of tsuki-mochi is as follows: glutinous rice is first polished and is dipped into water for a sufficient length of time; thereafter, the water is removed; the glutinous rice is wrapped in a steaming cloth; and is steamed in a steaming basket, etc.
Japanese: 製法は、まずもち米を磨いでから十分に水に浸しておいた後に、水気を切り、蒸し布で包んで蒸篭等で蒸す。
English: Next, the steamed glutinous rice is pounded using a pestle and a mortar until the glutinous rice grains lose their shape, and the pounded glutinous rice is the shape described in the 'main types of mochi' below.
Japanese: 次に、蒸したもち米を杵と搗き臼で米粒の形がなくなるまで搗き、下記の「おもな餅の種類」に記載される形状に成形する。
English: In China, they have a kind of food which is produced by hardening steamed glutinous rice, however, the production method consists of steamed glutinous rice is spread in a shallow container and is pressed to become hardened and, therefore, its production method is different from that of Japan's tsuki-mochi.
Japanese: 中国にも、蒸したもち米を固めたものがあるが、製法はもち米を底の浅い器に敷き込み押し固めるというもので、日本のつき餅とは異なる。
English: In China, they call their rice cake 'nuò-mĭ-gāo' (glutinous rice sweet cake), 'nuò-mĭ-cí' (glutinous rice food), etc., not using the Chinese character meaning 'mochi.'
Japanese: また、「餅」という字を用いず、「糯米糕」（ヌオミーガオnuòmǐgāo）、「糯米糍」（ヌオミーツーnuòmǐcí）などと呼んでいる。
English: In Japan, there had been a belief in paddy cultivation since the ancient days and the Imperial Court started to recommend this belief during the Heian period and this belief was especially conspicuous in this period.
Japanese: 古来から日本では、稲作信仰というものがあり、特に平安時代から朝廷に推奨され顕著になった。
English: This belief was handed down to the present and mochi is a kind of good-luck food indispensable for events held on a special day such as New Year's Day and on an ordinary days.
Japanese: これが現在でも受け継がれ、正月などのハレとケの日の行事には欠かせない縁起物の食材となっている。
English: Therefore, because mochi made from a paddy-based material such as rice is convenient and is easy to make and process in addition to the above reason, various tsuki-mochi cultures are formed.
Japanese: このため、米などの稲系のもので作った餅が簡便で作りやすく加工しやすいことと相俟って、多様なつき餅の食文化を形成している。
English: There are two types, kaku-mochi (square mochi) and maru-mochi (round mochi) which are commercially available currently in Japan: one that uses glutinous rice without any processing as its base material; and the other that uses shiratama-ko powder (rice flour).
Japanese: 現在日本で市販されている角餅・丸餅には、原材料にもち米をそのまま使ったものと白玉粉を使ったものとがある。
English: It is said that the former is also more excellent than the latter in: taste; firmness to the bite which controls the chewing property; the degree of swelling when toasted; the degree of melting when boiled; the degree of stretching and stickiness; etc.
Japanese: 食味・歯ごたえを左右する腰の強さ・焼いた際の膨れ具合・煮た場合の溶け具合・伸ばした時の伸び具合や粘り具合等についても前者が勝るとされる。
English: Tsuki-mochi is convenient as emergency food to be used when a disaster occurs, etc., because: a piece of tsuki-mochi of the size of a match box has a calorific value equal to that of a bowl of rice; bagged products are available in which each piece of tsuki-mochi is individually packaged and is able to be preserved for a long time; and tsuki-mochi is easily available.
Japanese: また、マッチ箱程度の大きさのつき餅1個で飯茶碗1杯分のカロリーがあることや、個包装され保存が利く袋詰め商品であること、簡単に入手できることなどから災害時の非常食としても重宝されている。
English: The same production method is used in every area in Japan to process by pounding boiled glutinous rice, however, the shaping method used following this process differs between Kanto Region and Kansai Region (except kagami-mochi: literally, mirror mochi, which is round mochi offered to deify at the New Year's Day).
Japanese: もち米を搗くまではどの地方でも同じ製法をとるが、その後の形成方法は関東地方と関西地方で異なる（鏡餅を除く）。
English: In Kansai Region, maru-mochi (round mochi) is the mainstream which is shaped by kneading and rounding mochi with hands right after pounding it.
Japanese: 関西地方では、搗き立てをそのまま手で捏ね丸める「丸餅」が主流である。
English: On the other hand, in the Kanto Region, 'kaku-mochi' (square mochi) is mainstream, produced by first shaping mochi into boards after pounding it and cutting it into square pieces later on when it has cooled.
Japanese: 一方、関東地方では搗いた後の餅をいったん板状に成形し、固まったところで切り分ける「角餅」が主流である。
English: In Kanto Region, pounded mochi which is still board-shaped is also sold and this mochi is cut at each home into desired sizes and is eaten.
Japanese: また、関東では板状のままの突き餅も販売されており、各々の家庭で好みの大きさに切り分けて食される。
English: There are many kinds of mochi in mainland China, areas in Korean Peninsula, southeast Asia, etc.
Japanese: 餅は中華人民共和国・朝鮮半島地域・東南アジアなどに多くの種類がある。
English: In ancient times, neri-mochi referred to powdered food which is produced by processing wheat into farina, spreading it into a flat sheet, hardening it, and heating it, however, later on, neri-mochi referred to such kinds of powder food as those made from other food materials such as barley, millet, corn, etc.
Japanese: 古くは主にコムギを穀粉にして平たく固めてから加熱した粉食のことを指していたが、大麦、アワ、トウモロコシなど他の食材を用いた粉食のことをも含めるようになった。
English: Neri-mochi mentioned herein refers to that which is produced mainly by grinding glutinous rice into powder, adding hot water to the powder, and kneading the mixture, and this type of neri-mochi includes: gyuhi (Turkish delight) such as habutae-mochi, shiratama (rice-flour dumpling), and chimaki (bamboo-leaf-wrapped rice cake) in Japan; 'shuĭ-mó-nián-gāo' (water-polished new year rice cake) in China; 'tokku' (small round mochi to be put in boiled soup) in Korea; etc.
Japanese: ここでいう餅は、主にもち米を粉にしてから湯を加えて練る方法で作るものを指し、日本の羽二重餅などの求肥や白玉や粽、中国の「水磨年糕」（シュイモーニエンガオshuǐmóniángāo）、韓国の「トック」（떡）などが挙げられる。
English: These kinds of mochi which are produced using grain powder is flavored mainly by sweetness, and sometimes salty flavor is added (some of them are very salty).
Japanese: これらの穀物の粉から作った餅の味付けには、甘味を利かせるものが主体、プラス塩味を加減（時に塩辛いものもある）。
English: Sour flavor is rare for these kinds of mochi as examples while sour flavor is sometimes used for 'suama' (plain sweet rice cake) in Japan.
Japanese: 酸味は、日本の「すあま」にやや見られるものの例としては稀な部類に入る。
English: Yuĕ-bing (moon cake) and mán-tou (dumpling) originated from Chinese cooking are established by developing and improving 'mochi' made from wheat flour, and it is sometimes said that noodles branched off from this.
Japanese: 中華料理由来の月餅や饅頭は、小麦粉から作った「餅」が発達・改良されてきたものであり、麺類もその派生であるともいわれている。
English: In Japanese cakes, there are examples of kinds of food which are called 'mochi' such as 'soba-mochi' and which are generally called manju (dumpling) in Japan.
Japanese: 和菓子の中にも、「そば餅」などと、日本で一般的に饅頭と呼ぶ物を「餅」と呼んでいる例がある。
English: Generally, December 29th at the end of the year is called kunchi-mochi (mochi on the 9th) because of the sound 'ku-wo-tsuku' (literally, to pound nine, meaning to pound agony) and there is a custom of avoiding pounding and purchasing mochi only on this day among the several days at the end of the year and, on the other hand, in some areas, the 29th is welcomed reading 29 as fuku (happiness) taking another way of reading the numbers 2 and 9.
Japanese: 一般に年末の12月29日は「苦を搗く」音韻から九日餅（くんちもち）と呼び、年の暮れの数日間のうちその日だけは餅を搗いたり購入を避ける風習がある一方で二九を音韻からフク（福）と読み29日を迎える地域もある。
English: In 1974, small electric (automatic) mochi pounding machines started to prevail and the scene of classical mochi pounding became less seen in the ordinary homes, however, the classical mochi pounding is currently still popular as an event held by a neighborhood association or a children's association, and gives a poetic touch to the end of the year.
Japanese: 1974年に小型の電動（自動）餅つき機が普及し、一般家庭で古典的餅つき風景を見ることは少なくなったが、自治会や子供会の行事としては今も人気があり、歳末の風物詩となっている。
English: Electric mochi pounding machines are used more where workers are insufficient and mochi pounding by human labor is impossible in a rice store having a rice mill which produces a large amount of mochi, a Japanese-cake store which sells mochi cakes, a farming household whose workers are already aged, etc.
Japanese: 電動餅つき機は大量の餅を作る精米店や餅菓子を販売する和菓子店、高齢化が進んだ農家等で人手が足りず人力による餅つきができなくなってきた場合により多く利用されている。