nntsuzu/KFTT huggingface dataset:
English: A mochi pounding machine based on the mechanism of pounding mochi using a pestle and a mortar is often used in commercial mochi production; and a small-sized machine kneads steamed glutinous rice using a spatula in a specific shape that is unique to the manufacturer of the machine, and makes mochi that is in a uniform state as that of pounded mochi in ten and several minutes.
Japanese: 杵と臼で搗く機構の機械は商業化された場合に多く、小型のものは蒸した米をメーカー独自の特殊形状のヘラで練って十数分で搗いた餅と同じ状態になる。
English: Compared to pestle-pounded mochi, mochi which is made by a spatula-kneading-type machine: containing fine foam; and differs in taste in that this mochi becomes too soft when put in zoni (soup which contains vegetables, some kind of meat, and mochi and is served on the New Year's Day), its texture is rough when stretched, etc., however, these two types of mochi are handled to have the almost same taste because there generally are few opportunities to compare pestle-pounded mochi with this machine-kneaded-type of mochi.
Japanese: ヘラで練る方式の機械で作った餅は、杵搗き餅と比べて細かい気泡が多く含まれ、雑煮に入れた場合に柔らかくなりすぎる、伸ばした時の表面の肌目の細かさなどといった食味の違いがあるが、一般には杵と臼で搗く餅を比較する機会が少ない理由から同等の食味を持つものとして扱われている。
English: In order to prevent the head of the pestle from chipping and any small piece of wood from contaminating mochi, the head of the pestle is put in a bucket filled with water to cause the pestle to absorb sufficient water before pounding mochi.
Japanese: 餅搗きをする前に杵の頭が欠けたり木片が餅に入るのを防ぐために水を張った桶の中に杵の頭を漬けて水分を含ませておく。
English: A steaming cloth, a clean bleached cotton cloth or a cloth which is rougher than the cotton cloth is spread on the steaming basket of a steamer and glutinous rice from which water has been removed is put on the cloth and is wrapped in the cloth and, thereafter, the glutinous rice is steamed.
Japanese: 蒸し器の蒸篭に清潔なサラシやサラシより粗めの蒸し布を敷き、水切りしたもち米を開けて蒸し布でくるんだ後、蒸す。
English: It is said that, when the rice is completely steamed, the preferred state of the rice is that holes called crab holes are observed on the surface of the rice or, when a chopstick is inserted into the rice, no rice sticks to the chopstick, however, after the rice is steamed, there is no problem when the rice has no hard core and the rice is steamed to have the hardness which is almost equal to that of festive red rice.
Japanese: 炊けた状態は蟹の穴と呼ばれる孔が表面に見えるか、箸を挿してもち米が付着しなければ良いとされるが、米の芯が残っていない赤飯程度の固さに炊けていれば良い。
English: The state of the rice in this stage is that the rice has a hardness equal to that of festive red rice or a little harder.
Japanese: この時の米の状態は祝いごとの時に食べる赤飯と同じか若干固い程度である。
English: Glutinous rice put in a mortar is pressed in the mortar by applying the weight of a person who holds the pestle by pressing the grip of the pestle to the persons waist along the outer circumference of the mortar.
Japanese: 臼に開けたもち米は臼の外周に沿って杵の柄を腰に当てるか沿わせて体重をかけ、もち米を臼に圧し付ける。
English: When necessary, the rice is upset using a spatula or a rice scoop and this causes the rice to quickly become uniformly sticky.
Japanese: 適宜、ヘラや杓文字（しゃもじ）を用いて裏返し、満遍なく手早く粘りを出すようにする。
English: When the rice begins to be sticky to the degree that the all the rice becomes one when it is lifted by the spatula or the rice scoop, this is indicates that it's time to start pounding.
Japanese: もち米全体がヘラや杓文字で持ち上げたときに一体になる程度に粘りが出始めたら搗き始めの目安とする。
English: The state indicating it is at least ready is when the steamed rice does not scatter when the rice is pounded by the pestle.
Japanese: 最低限度の状態としては杵で搗いたときに蒸した米が飛散しない程度である。
English: The surface layer at this time is formed by the mixture of the rice particles which are identifiable and rice which has become mochi.
Japanese: この時の表面は米の形が識別できるものと餅状になったものが混ざった状態である。
English: Pounding is started with the pestle like mochi pounding which is usually observed, however, temizu (water supplied by an assistant to mochi to avoid the sticking between the mochi and the pestle) is added because the mochi sticks to the pestle as the stickiness of mochi increases.
Japanese: 日常的に目にする餅つきのように杵で搗き始めるが、粘りが増すごとに杵と餅がくっつくので手水（てみず）する。
English: Temizu is to provide moisture for the surface of mochi with hands which are wet with water from a bucket.
Japanese: 手水とはあらかじめ桶に水を入れておき、手を水で濡らし餅の表面に水分を与えることである。
English: The surface of the rice is considerably hot similarly to that of the boiled rice right after the boiling because only several minutes have passed after the steaming, therefore, it is sufficient to pat the surface of the rice with wet hands.
Japanese: なお、蒸して数分しか経過していないので表面は炊きたてのご飯と同じに相当に熱いので、餅の表面を濡れた手のひらで叩く程度で良い。
English: When temizu is too much, the mochi is soft during the pounding, however, mochi tends to become hard for stretching and shaping conducted later and also tends to become moldy later on.
Japanese: 手水が多いと餅を搗いている最中は柔らかいが、後で延ばしたり成形するときに固くなりやすく、先々カビが生えやすくなる。
English: After pounding mochi is placed on a board on which mochi-tori-ko powder (powder to prevent sticking) is scattered, and is then shaped as desired.
Japanese: 搗き終わった餅は餅取り粉をまぶした板の上に置き、好みの形状に成形する。
English: This mochi is not eaten during the new year period and, after this mochi becomes hard, is crushed with a wooden hammer, etc., without using any knife in kagami-biraki (a ceremony held on January 11).
Japanese: 正月の間は食べず鏡開きのときに固くなったものを包丁を用いず、木槌等で砕き割る。
English: There is a custom that this mochi is divided into two of which one is colored in red with shokubeni (red coloring agent for food), and the two are celebrated as kohaku-mochi (mochi in red and white, the lucky color combination), however, in some cases, the mochi is not divided into red and white pieces because to divide the whole life into two is insolent.
Japanese: 餅を二分して食紅（しょくべに）で赤く着色したものを紅白餅として祝う風習があるが、一生を二分するのは不遜として紅白に分けない場合もある。
English: Mochi which roasted or boiled in soup: with kinako which is produced by grinding roasted soybeans in a mortar into powder; together with some sugar, both sprinkled on (mixed in) the mochi.
Japanese: 焼いた餅または煮た餅に大豆を臼で引いて粉状にしたきな粉に砂糖を若干加えたものをまぶして（混ぜて）食べる。
English: Mochi produced by cutting mochi into cubes each having a side which is around 1-cm long and frying them, or by frying the scattered pieces of kagami-mochi described above.
Japanese: 餅を1cm内外のサイコロ状に切断、または前記鏡餅で砕いた破片等を油で揚げた餅。
English: Yellow mochi which is produced: by steaming glutinous rice together with a material which is produced by cutting a sweet potato into round slices, boiling the slices, and drying them under sunshine; mixing the two ingredients; steaming and pounding them (kankoro-mochi).
Japanese: さつまいもを輪切りにし湯がいて天日で干した物ともち米を一緒に蒸して、混ぜてついた黄色の餅（甘古呂餅）。
English: Mochi that includes sweet bean paste and is made from domyoji powder which produced by steaming glutinous rice, drying it, and crushing it to some extent, and this mochi is wrapped in a salted cherry tree leaf.
Japanese: もち米を蒸してから乾燥し、軽く砕いた道明寺粉で作る餡入りの餅で、塩漬けした桜の葉で包む。
English: Mochi in Okinawa Prefecture produced by kneading mochi powder with water, wrapping it in getto (sannin) leaf, and steaming them.
Japanese: 水で練ったもち粉をゲットウ（さんにん）の葉で包んで蒸した沖縄県の餅。
English: A kind of rice cake produced by shaping kneaded mochi in thin slices, drying them under the sunshine, baking them, and applying soybean source, etc., on them.
Japanese: 練って作った餅を薄く成形して天日で乾燥させ、焼いて醤油等を塗ったもの。
English: Some pieces of round mochi each having a size of around a ping pong ball are stacked in a triangular pyramid, and are eaten after they are offered to the moon.
Japanese: ピンポン玉程度の大きさの丸餅をピラミッド状の三角錐に積み、月に供えてから食べる。
English: Several pieces of round mochi each shaped into a dumpling having a size for eating at a mouthful are skewered to eat.
Japanese: 一口で食べられる大きさの団子状に成形した丸餅数個を串に刺したものを食べる。
English: Raw or roasted kushi-dango with sweet-and-salty sauce clinging to it, made from soybean sauce, sugar, and starch powder, is called mitarashi-dango (Mitarai's skewered dumplings) and raw or roasted kushi-dango is also eaten with sweet bean paste with bean skins or with filtered sweet bean paste, made from red beans or green soybeans, clinging to it.
Japanese: 生のまま又は焼いたものに醤油・砂糖・片栗粉で作った甘辛いタレを搦めたみたらし団子（御手洗串団子）や小豆・枝豆などのつぶ餡や漉し餡を付けて食べる。
English: Though this is a kind of mochi, its material is non-glutinous rice and, when we eat it, we can taste a nice feeling in our mouth because it does not stretch and can be easily bitten off without being sticky, and it includes sweet crushed-red-bean paste in it.
Japanese: 餅とあるが材料はうるち米、のびずに歯切れのよい食感を味わう、小豆つぶしあん。
English: This mochi is produced by adding kanbai powder (a processed-glutinous-rice product) to wheat flour, baking it to make a skin, sandwiching sweet bean paste inside the skin, and wrapping them in a salted cherry-tree leaf.
Japanese: 小麦粉に寒梅粉（もち米の加工品）を加えて、鉄板で焼いた皮（煎餅の一種）で餡を挟み、塩漬けした桜の葉で包む。
English: Mochi produced by dipping nuts, etc. in water for a couple of days to one week to remove harshness therefrom, thereafter, grinding into powder, and steaming and pounding the powder.
Japanese: 木の実などの灰汁（あく）を抜くために数日間から一週間程度水に晒した後、粉状にして蒸して搗いたものなど。
English: Daifuku is eaten as is while it is warm and, when it is cooled and becomes hard, it is eaten toasted or fried in oil to be eaten.
Japanese: 餅が柔らかいうちはそのまま、固くなった場合は焼いたり油で揚げて食べる。
English: Mochi pounded soft by adding much water is put in a bucket, etc., filled with water, and is eaten being sipped in the form of a string shaped with hands, however, it is dangerous to do this before getting used to it.
Japanese: 水気を多く入れて柔らかく搗いた餅を水を張った盥（たらい）等に入れて、手で細長く紐状にしてすすりながら食べるが、慣れないと危険。
English: Mochi pounded with sugar added does not get completely hard even during the coldest period in winter and, therefore, such mochi was conveniently used as food for hunters and mountain-climbers in the old days.
Japanese: 砂糖を加えて搗いた餅は寒中でもすっかり硬くはならないので、昔は猟師や登山者の食料として重宝された。
English: A rhetorical technique to express traditional mochi-pounding which uses a pestle and a mortar is pettan or pettanko.
Japanese: 伝統的な臼と杵を使用した餅つきを表す修辞技法はペッタン、あるいはペッタンコ。
English: Accidents where an aged person whose power to swallow has weakened and chokes on a piece of mochi, are increasing with the advancement of an aging society.
Japanese: 飲み込む力の低下した高齢者がのどに詰まらせる事故が高齢化社会の進行とともに増えている。
English: It is said that, in the shogatsu-sanganichi (the first three days of the year), rescue vehicles are dispatched due to the above-mentioned accidents (not an ambulance but a rescue vehicle must rush to the patient because it is extremely difficult to take out the mochi from the throat).
Japanese: 正月三が日においては必ずこれを原因としたレスキュー車の出動があるといわれている（餅をのどから取り出すのはきわめて難しいため、救急車ではなくレスキュー隊が駆けつける）。
English: There are cases where, when the nozzle of the hose of a vacuum cleaner is inserted into the mouth of the aged person who has choked on a piece of mochi, the mochi is sucked out and the life of the aged person is just barely saved.
Japanese: 喉詰まりを起こした老人の口に掃除機のホースを突っ込んで吸い出したところ一命を取り留めたという事例がある。
English: Though the above-mentioned method is not sanitary, the method should be used as a final resort because life can not be traded for the sanitary handling of life-saving operations..
Japanese: この方法は衛生的ではないが、生命には代えられないため、最終手段として用いるべきである（）。
English: It is said that many people die every year due to death by suffocation caused by choking on a piece of mochi.
Japanese: 餅を気道に詰まらせることによる窒息死で、毎年多数の死者を出していると言われている。
English: The detailed number of people who die of such suffocation in each year is unknown, however, according to a survey conducted by the Ministry of Health, Labor and Welfare, 168 cases were caused by mochi of the 803 cases which could be grasped in 2006 of the cases where people are transported to emergency medical care centers, etc., due to suffocation caused by food.
Japanese: 年間の詳しい死者数は不明であるが、厚労省の調査では、2006年中に食品を原因とする窒息で救命救急センターなどに搬送された事例は、把握できた計803件のうち、餅は168件に上った。
English: It is also said that 208 people died in just one month of January 1996.
Japanese: また、1996年1月の1ヵ月間だけで208人死んでいるという説もある。
English: Mochi is manufactured and shipped from companies such as Echigo Seika Co., Ltd., Sato Food Industry (Niigata Prefecture) Co., Ltd., Kimura Food Co., Ltd, Tokyo Mochi Co., Ltd., Date Hompo Co., Ltd., Akafuku-mochi Co., Ltd., Gofuku-mochi, Hatada Co., Ltd., Nobumitsu Seika Co., Ltd., and Johoku Noodle Co., Ltd.
Japanese: 越後製菓株式会社、佐藤食品工業(新潟県)株式会社、株式会社きむら食品、東京もち株式会社、伊達本舗、株式会社赤福餅、御福餅、株式会社ハタダ、伸光製菓株式会社、城北麺工株式会社などの会社により製造出荷されている。
English: Hanbagu (hamburger) or hanbagu suteki (hamburger steak) is a dish, made by adding minced vegetables such as onions, and seasonings such as pepper into ground meat (pork, beef, other meat of livestock, or a combination of meats), mixing eggs and bread crumbs together, forming the meat mixture into ovals or circles, and broiling them.
Japanese: ハンバーグまたはハンバーグステーキは、挽肉（豚肉や牛肉、またはその他の畜肉等を含めたあわせ挽肉）にタマネギ等の野菜類のみじん切りとコショウ等の香辛料を加え、鶏卵、パン粉を混ぜ、こね合わせたものを楕円形や円形などに整形して焼いた料理。
English: The 'hanbagu,' one of the waseieigos (Japanese word constructed of elements from one or more English terms), is called 'hamburger' or 'Salisbury steak' in English.
Japanese: 和製英語のひとつであり、英語ではハンバーガー(hamburger)、あるいはソールズベリー・ステーキ(Salisburysteak)と呼ばれる。
English: This dish, taking a little time for preparation, is a food so easy to chew that even those who have a little masticatory strength, like young children or elderly people, can easily eat it and is also rich in nutrition and easy to digest.
Japanese: この料理は、下ごしらえに少々手間が掛かるものの、非常に食べ易い状態になっているため、児童や老人等の咀嚼力が弱い人でも食べることができ、また栄養があり消化も良い。
English: In general, it is accompanied with heated vegetables or a salad, and seasoned with different kinds of sauces (seasonings).
Japanese: 大抵は付け合せに温野菜やサラダが用いられ、様々なソース(調味料)類で味付けがされている。
English: It is made by mixing mainly ground meat and minced vegetables with bread crumbs, adding salt, which lends the meat mixture some cohesion, and eggs as a binder, and is broiled, and another type is 'nikomi hanbagu' (stewed hamburger) stewed in richly flavored soups.
Japanese: 主に挽肉とみじん切りにした野菜にパン粉を混ぜ、塩を加えて肉の粘性を出し、卵を繋ぎとして焼き固めた物であるが、味の濃いスープで煮込んだ「煮込みハンバーグ」という料理もある。
English: Loved, especially by children, it becomes one of the popular items on school lunch menus, and is a staple item in family restaurants.
Japanese: 特に児童に好まれる事もあって給食でも人気メニューであるほか、ファミリーレストランの主力商品でもある。
English: Since it is tender enough to bite without using any cutlery such as a knife and a fork, 'hanbaga' (a hamburger sandwich) consisting of hamburger patties between two pieces of bread can be made, a feature that ensures a staple item of fast food chains, too.
Japanese: ナイフやフォーク(食器)といった食器を使わなくても簡単に噛み千切れるので、パンに挟んでハンバーガーにする事もでき、ファーストフードなどでも主力商品となっている。
English: However, since what makes hamburgers delicious depends on sauce seasonings, rather than the quality of the ground meat itself, hamburgers have been thought (unjustified a little) to be rather humble creations invented as a means for using up inexpensive ingredients called meat scraps for a long time.
Japanese: しかしその反面、ソースの味付け如何では肉の素材自体の品質によってさほど味が左右されないため、長らくは屑肉と呼ばれる商品価値の低い材料を食べられるようにする調理法とされる等の（やや不遇な）扱いを受けていた。
English: For this reason, hamburgers are sometimes regarded as 'a low quality and low sophisticated dish.'
Japanese: このため、ハンバーグはしばしば「質や程度の低い料理」と見なされる事がある。
English: There are many kinds of variations because many different ideas are introduced in the process of cooking.
Japanese: 様々な工夫を凝らす余地が随所にあるため、非常に多くのバリエーションが存在する。
English: Many ideas can be introduced, like seasoning used, what kind of meat to use, how meat is to be ground, what kinds of chopped vegetables to be mixed in, or how well done hamburger patties should be.
Japanese: 味付けから使用する肉の種類や挽き具合、あるいは混ぜ込む材料や焼き加減などに工夫を凝らすことが可能である。
English: In Japan, it is rare for diners to be asked how well done they would like their hamburger patties, except in hamburger restaurants, but it is heard that in western countries, diners are often asked if they would like their hamburger steaks rare, medium, or well done.
Japanese: 日本においてはハンバーグ専門店などに行かない限り焼き加減は聞かれることは少ないが、欧米諸国では聞かれることが多いと言われている。
English: The origin of 'hamburger' is said to derive from a steak tartar broiled and seasoned with sauces, which became popular as a common food for laborers in the German city of Hamburg (the term 'hanbagu' comes from an English pronunciation of 'Hamburg').
Japanese: ハンバーグの起源は、ドイツのハンブルクで労働者向けの食事として流行したタルタルステーキを焼き固め、ソースをかけて味付けした料理からだと言われている（「ハンバーグ」は、を英語読みしたもの）。
English: Incidentally, the origin of 'steak tartar' is a raw meat dish which the Turkic Tartar of the Mongolian Empire ate, who invaded as far as Europe around the thirteenth century.
Japanese: なお、タルタルステーキは13世紀頃にヨーロッパにまで攻め込んでいたモンゴル帝国のテュルク系民族タタール人が食べた生肉料理を原型としている。
English: There is another belief that back to the Age of geographical Discovery, 'hamburger' originally derived from a cooking technique which enabled cooks to make extremely tough dried meat stored in ships as tender and delicious as meat was before dried (this technique was most popular for crew in ships which mainly called at the harbor of Hamburg).
Japanese: 大航海時代、船内で備蓄されていた非常に硬い干し肉を乾燥前の状態に負けないくらい柔らかく美味しく調理するために生み出された調理方法（ハンブルグ港を主な寄港先としていた船舶で最も盛んだった）が発祥という説も有る。
English: During World War II, in the United States of America, there used to be a campaign to eat hamburger steak instead of luxurious beef steak.
Japanese: アメリカ合衆国では世界大戦中等牛肉のステーキは贅沢なのでハンバーグに変えるという運動もあったという。
English: Afterward, hamburgers consisting of hamburger patties placed between two slices of a bun became so popular that they became a feature of fast food chains such as McDonald's.
Japanese: 後にハンバーグパティをバンズではさんだハンバーガーが大人気となり、マクドナルド等ファーストフード店舗の主流となった。
English: From the 1960's onward, during the high economic growth period in Japan, meat of livestock rich in nutrition was one of the relatively expensive ingredients.
Japanese: 1960年代以降の高度経済成長期における日本では、栄養豊富な畜肉が比較的高価な食材であった。
English: Consequently, housewives preferably introduced hamburgers made from cheap ground meat (chicken and pork) on their dinner menu to produce a gorgeous dinner, ready-made hamburgers which only needed broiling appeared on the market, so that hamburgers were quickly available throughout the whole country.
Japanese: 安価な挽肉（鶏肉と豚肉等）を使ったこの料理を食卓に上らせる事で、豪華な夕食を演出できるため、同年代以降の主婦が好んで夕食のメニューに取り入れた背景もあって、調理済みで後は焼くだけの物が発売されるなど、瞬く間に日本全国に広まった。
English: From around the 1970's, rapidly diversified retort foods (retort hamburger patties) were put on the market and were made easily available, hamburger became the most common meal.
Japanese: 更には1970年代頃から急速に多様化したレトルト食品（レトルト・ハンバーグ）の登場・普及により、非常にありふれた料理となった。
English: Some restaurants, however, thaw raw hamburger patties in frozen or chilled storage and then broil them in order to serve light and fluffy textured hamburger patties, a texture which retort hamburger patties cannot provide when broiled.
Japanese: なおレストランによっては、レトルト食品のハンバーグでは焼いた際のふっくら感が出し難いために、焼く前の生のハンバーグを冷凍又は冷蔵してストックしておき、それを解凍して焼き上げるところもある。
English: These frozen hamburger patties are widely used in present-day hamburger chain restaurants.
Japanese: 今日のハンバーガーチェーン店では、この冷凍ハンバーグが広く使われている。
English: Pork and beef meat, common ingredients, are used for hamburgers, but other ingredients are sometimes used.
Japanese: ハンバーグの素材として一般的な豚肉や牛肉以外に、他の食材を使う場合も有る。
English: Furthermore, hamburgers can also be made by mixing meat substitutes such as fish meat or tofu, which can be seen as tofu hamburgers.
Japanese: さらに、肉類を使わない、魚肉系の肉を使う物、豆腐を使った豆腐ハンバーグなどもみられる。
English: As for chopped vegetables mixed with ground meat, onions are most commonly used or chopped carrots or green peas are sometimes mixed for children, picky eaters are willing to eat unpopular vegetables hidden in hamburgers.
Japanese: 刻んで入れられる野菜に関してはタマネギが最も多く用いられるが、ニンジンが入る事もあり、こちらはニンジンが苦手な児童でも喜んで食べる事ができるというもので、他にもグリーンピースなど児童が苦手とする野菜類の入ったものもある。
English: Besides, it is known that adding a small amount of chopped shiitake mushrooms makes hamburgers more flavorful and stuffed pimentos are made by halving a pimento, removing the seeds, and stuffing a raw hamburger meat mixture inside the pimento.
Japanese: またシイタケを少量刻んで入れることで風味が増すことが知られている他、半分に切って種を取り除いたピーマンに、焼く前のハンバーグの材料を詰め込み、肉詰めピーマンが作られる。
English: Hamburgers with a slice of cheese placed on the top, or stuffed inside them are sometimes called 'cheese burgers' or 'cheese hamburgers.'
Japanese: チーズをハンバーグの上に乗せたり中に詰めたものは、チーズバーグまたはチーズハンバーグと言うことも有る。
English: Adding a hamburger patty to other dishes can also make the dishes more gorgeous.
Japanese: ハンバーグを別の料理に取り込む事で、その料理をより豪華にする事も可能である。
English: In family restaurants, taking the balance of colors and nutrition into account, they serve hamburgers with several kinds of vegetables such as glazed carrots (boiled sweet), fried potatoes, sautéed green beans, and paisley, arranging a popular assortment of red, yellow, and green colored vegetables.
Japanese: また、ファミリーレストランなどでは彩りと栄養を考えて数種の野菜を添えることが多く、ニンジンのグラッセ（甘煮）、フライドポテト、インゲンの炒め物やパセリといった赤・黄・緑の三色の組み合わせがポピュラーである。
English: An example is seen where mixed vegetables (mixture of diced carrots, corn, and green peas) are used for easily preparing the three colors.
Japanese: 手軽さを考えてミックスベジタブル（ニンジン、トウモロコシ、グリーンピースの混合）で三色を揃える例も見られる。
English: Another variation is the 'Italian hamburger' with a tomato based sauce, 'hamburger with grated radish (in Japanese style)' with grated radish and a sauce of Japanese taste, and 'stewed hamburger' with demi-glace sauce (type of brown sauce).
Japanese: そのほかにも、トマトベースのソース仕立ての「イタリアンハンバーグ」、ダイコンおろしと和風ベースのソース仕立ての「（和風）おろしハンバーグ」、デミグラスソースベースで煮込んだ「煮込みハンバーグ」などがある。
English: A large lump of hamburger meat mixture of the same kind baked in an oven is referred to as a 'meat loaf,' and formed into bite-sized balls as meatballs.
Japanese: 同様の材料を大きな塊のままオーブンで焼き上げたものはミートローフ、一口で食べられる大きさにしたものはミートボールと呼ぶ。
English: In Japan, carbonized archaeological relics, called 'Jomon cookies' (carbonized bread like (cookie like) materials) were excavated, that contain residues of the nut's starch and are thought to be relics from the middle of the Jomon period, when the technique for preserving and processing food had progressed.
Japanese: 日本では、食糧の保存加工技術が進歩した縄文時代中期のものと思われる、堅果などのデンプン質が残留した、ビスケットないしはパン状の「縄文クッキー」（パン（クッキー）状炭化物）と呼ばれる、炭化物の考古遺物が出土する。
English: The analysis of the carbonized materials indicates that they might include some animal meat and blood, eggs of wild birds as well as plant materials and they are thought to be a food associated with present-day hamburger patties.
Japanese: 炭化物の分析からは、植物質材料のほかに獣肉や血液および野鳥の卵が含まれる可能性が指摘され、現代のハンバーグに通じる食品が想定された。
English: At present, questioning and lacking the credibility of the analysis of residual fatty acid used for analyzing the carbonized materials, there still exists the possibility that the 'Jomon cookie' was a kind of hamburger because wild bores and deer were major targets for hunting during the Jomon period.
Japanese: 分析に用いられた残留脂肪酸分析法は現在では信頼性が疑問視されているため、確実性には乏しいものの、縄文時代にはイノシシやシカが主要な狩猟対象となっていることから、可能性はあると考えられている。
English: Another says that the 'Jomon cookie' might be a type of preservative food like pemmican, which was dried and not broiled.
Japanese: また、焼かずに乾燥させたペミカンのような保存食であったとする説もある。
English: In making hamburgers at home, several helpful hints make them tastier.
Japanese: 家庭でハンバーグを作る際、幾つかの点で工夫すると、更に味が引き立つ。
English: It is said that it is better to use mixture of ground beef and pork, as they complement each other, than just using ground beef or pork.
Japanese: 肉は牛や豚を単独で用いるよりも、合挽き肉の方が両方の長所が引き立って良いとされる。
English: In Japan, well marbled beef is preferable for meat dishes, but in the case of hamburgers, lean meat with low fat is more suitable to taste the meat flavor itself and is also cheaper, thus being appropriate for home made cooking.
Japanese: 日本では牛肉料理に脂身の繊細にのった霜降りが好まれるが、ハンバーグの場合には脂身が少ないほうが肉の風味が濃く味わえるため適しており、加えて赤身肉は日本では安価な傾向が強いことも家庭料理に向いている理由となっている。
English: Although it takes little time to preparer, adding chopped onions previously sautéed into ground meat increases the natural sweetness of hamburgers.
Japanese: また、多少手間がかかるものの、みじん切りにしたタマネギを先に炒めてから生地に加えることでより甘みが増す。
English: What can be said about bread crumbs as a binder is that using bread crumbled into small pieces and soaked in milk makes hamburgers smoother in texture and milder in taste than using bread crumbs commercially available.
Japanese: 繋ぎのパン粉は、市販のものをそのまま使うよりも、細かくちぎった食パンを牛乳等でふやかしたものを用いる方が食感が増し、加えて味がまろやかになる。
English: Broadcasted on April 22, 2009, a TV program, 'Tameshite Gatten' (Experience and Understand), of Japan Broadcasting Corporation introduces the way to use 'fu' (bread like pieces of wheat gluten) and 'kanten' (Japan agar) instead of using bread crumbs.
Japanese: なお、日本放送協会のためしてガッテンでは2009年4月22日の放送でパン粉の代用として麩と寒天を使用する方法を紹介している()。
English: With large hamburger patties fried in a pan, cooked unevenly, they sometimes split away when turned over in order to cook well done.
Japanese: 大きなハンバーグを作る際、なかなか中心まで火が通らず、ひっくり返そうとして崩れてしまう事が有る。