nntsuzu/KFTT huggingface dataset:
English: Originally, it referred to chilled mung beans stewed in sugar, which was also called 'sweet snack.'
Japanese: もともとはリョクトウを甘く煮て冷やした食べ物で「あまがし」と呼ばれた。
English: After the World War II, the shaved ice on top of the kidney (or azuki) beans stewed in the syrup or with brown sugar became popular.
Japanese: 戦後、インゲンマメ（またはアズキ）などをシロップや黒砂糖で煮たものの上にかき氷を載せたものが一般的になった。
English: The warm dish called zenzai in the regions other than in Okinawa is in Okinawa known as "hot zenzai," but it is not normally sold in Okinawa.
Japanese: 沖縄以外の地域でぜんざいと呼ばれる暖かい食べ物を、沖縄ではホットぜんざいと呼んでいるが、沖縄ではあまり一般的に売られていない。
English: In the Kanto region where the dish known as zenzai in the Kansai region is called shiruko, 'zenzai' refers to the mochi or shiratama dumpling dish with a dry azuki bean paste.
Japanese: 関西で言うところのぜんざいを汁粉と呼ぶ関東地方では、餅や白玉に汁気のない餡をかけたものを「ぜんざい」と称することがある。
English: Kayu (porridge) is a dish made by boiling grains such as rice seeds, foxtail millet and buckwheat, beans or potatoes in a large quantity of water until they become soft.
Japanese: 粥（かゆ）は、米（粳米）、アワ、ソバなどの穀類や豆類、芋類などを多目の水で柔らかく煮た料理。
English: It is easy to digest and warms the body, so it is often eaten when suffering from conditions affecting the stomach or intestines, or from an illness such as a cold.
Japanese: 粥は消化が良く、体も温まるため、胃腸が弱っている時や風邪などの病気の際に食べる事が多い。
English: A not insignificant number of people eat it for breakfast, and it is sometimes served for breakfast at hotel restaurants.
Japanese: 朝食に食べる人も少なくなく、ホテルのレストランなどでも朝食に出す場合がある。
English: Other than Japan, porridge is also commonly eaten in Southeast Asian countries including Singapore, Malaysia and Thailand.
Japanese: 日本以外もシンガポール、マレーシア、タイ王国など東南アジアでも一般的な食事である。
English: It is found not only in Asian countries such the People's Republic of China and the Korean peninsula but also in Europe and Africa.
Japanese: また、中華人民共和国や朝鮮半島などアジアだけではなくヨーロッパやアフリカにも粥がある。
English: In the French region of Brittany, buckwheat porridge has been a staple food of the common people since ancient times.
Japanese: フランスのブルターニュ地方では古くからそば粥が庶民の常食とされていた。
English: In the central and northern Europe, where there is a custom of eating the largest meal of the day at lunchtime, congee is often served as a light supper.
Japanese: 中欧や北欧では、最も量の多い食事を昼に食べる習慣があると夕食は粥で軽く済ませることも多い。
English: In Germany, congees made of oatmeal, buckwheat, rice and semolina are called grain soups, and they are eaten by adding butter, sugar, cinnamon, raisins, fruit compotes and nuts.
Japanese: ドイツでは、オートミール、ソバ、米、セモリナなどの粥を穀物のスープと呼び、バター、砂糖、シナモン、レーズン、果物のコンポート、種実類などを加えて食べる。
English: Milk porridge, sweetened by adding sugar, can be found in a wide range of areas including South Asia, West Asia, the Middle East, Europe and North Africa.
Japanese: 砂糖を入れて甘く作った牛乳粥は南アジア、西アジア、中近東、ヨーロッパ、北アフリカにかけての広い地域で見られる。
English: For example, in Spanish-speaking countries, it is served as 'arroz con leche,' and it is often eaten as a snack favored mainly by children.
Japanese: 例えばスペイン語圏の各国では「アロス・コン・レチェ」として、主に子どもが喜ぶおやつとしてよく食べられている。
English: In Japan, until the custom of giving out soba to new neighbors after a house move (hikkoshi soba) began during the Edo period, people would distribute kayu after moving.
Japanese: 江戸時代に引越し蕎麦の風習が始まるまでは、引越しの際には粥を近所に配っていた。
English: It is easy to make but it tends to produce more oneba (sticky paste), and it is not as flavorful compared to takigayu (cooked thin rice porridge).
Japanese: 易しく作れるがおねば（粘り気のある汁）が出易く、炊き粥にくらべると味が落ちる。
English: However, in shirogayu (white rice porridge), stirring makes the grains of rice fall apart, producing oneba and making the kayu less flavorful.
Japanese: しかし、白粥の場合は炊くときにかき混ぜると米が崩れ、おねばが出て味が落ちる。
English: It is said that the rice should be cooked over a high heat, allowing the grains of rice to move naturally, but without the liquid boiling over.
Japanese: 吹きこぼれない程度の強火で、米が自然に対流するように炊くのが良いといわれる。
English: Note: It seems that there are many kayu dishes made with different ratios of rice to water even when they have the same name. Looking for detailed explanation by people who have a thorough knowledge of kayu.
Japanese: （注：同じ呼称でも米と水の分量比が異なったものが複数存在するようである。詳しい人による詳細を希望）
English: It is often eaten with various toppings such as tsukemono (Japanese pickled vegetables), umeboshi (pickled plums), shiokara (salted fish entrails), shirasuboshi (dried young sardines), tsukudani (various ingredients such as seafood and seaweed cooked in sweetened soy sauce) and peanuts.
Japanese: 漬け物、梅干し、塩辛、しらす乾し、佃煮、落花生など、さまざまなものを付け合わせに食べる事が多い。
English: A Russian and Eastern European porridge made from grains such as oats, rice, semolina, buckwheat and millet.
Japanese: エンバク、米、セモリナ、ソバ、キビなどから作るロシアや東ヨーロッパの粥。
English: The most common variety is made with oatmeal and semolina (cream of wheat).
Japanese: オートミールとセモリナのポリッジ（クリーム・オブ・ウィート）が最も一般的である。
English: Porridge can also be made using wheat, barley, rice, cornmeal or peasemeal.
Japanese: その他にコムギ、オオムギ、米、トウモロコシの粉、エンドウマメの粉などもポリッジになる。
English: A northern Italian dish made by boiling and stirring a mixture of coarsely ground cornmeal with water or broth.
Japanese: 粗く挽いたトウモロコシの粉を水またはだし汁に溶き、かきまぜながら煮た北イタリアの粥。
English: Maize porridge is known as žganci in Croatia, Mămăligă in Romania and mush in North America.
Japanese: トウモロコシ粥はクロアチアではジュガンツィ(žganci)、ルーマニアではママリガ(enMămăligă)、北アメリカではマッシュ(enMush(maize))と呼ばれている。
English: An eastern, southern and northern African dish made with cornmeal or cassava flour.
Japanese: トウモロコシやキャッサバの粉から作るアフリカ東部、南部、北部の料理。
English: In China, the word 'zhou' is used to refer to porridge in general, while rice porridge is known by names including 'da mi zhou,' 'xi fan' or 'mi.'
Japanese: 中国では全般に用いる「粥（ジョウ）」の他、米のものを「大米粥（ダーミージョウ）」、「稀飯（シーファン）」、「糜（ミー）」なととも呼ぶ。
English: There are regions in which thin congee similar to sanbugayu is treated as a soup and called 'mi tang' or 'liao ming tang.'
Japanese: 三分粥のような薄いものはスープ扱いで「米湯（ミータン）」、「撩命湯（リャオミンタン）」などと呼ぶ地域もある。
English: In addition to plain congee, it is often cooked in a stock made from chicken or conpoy (the adductor muscles of Japanese scallops or tairagi shellfish that have been boiled and sun-dried)
Japanese: 白粥の他、ニワトリや干し貝柱（茹でたホタテガイやタイラギの貝柱を天日乾燥したもの）などの出汁で炊くことが多い。
English: Various ingredients are added to congee including fish, oysters, beef, chicken, cuttlefish, beansprouts, peanuts, century egg (preserved egg) and chicken egg.
Japanese: 具入りのものも各種あり、魚、カキ(貝)、牛肉、鶏肉、するめ、モヤシ、落花生、皮蛋、鶏卵などさまざまなものを用いる。
English: In Shanxi Province 'xi zhou' (thin congee) means awagayu, and 'chou zhou' (thick congee) or 'gan zhou' (dry congee) refer to millet that has been boiled like rice.
Japanese: 山西省では、「稀粥」というと粟粥を指し、「稠粥」または「乾粥」というとご飯のように炊いた粟を指す。
English: It is called 'hong dou zhou' in Chinese and 'patjuk' in Korean.
Japanese: 中国語で「紅豆粥（ホンドウジョウ））」、朝鮮語で「パッチュク」（）という。
English: A sweet dish common in China, which is made by adding eight ingredients such as beans and jujube to a rice congee.
Japanese: 中国で一般的な、米の粥に豆類、ナツメなど8種類の材料を加えた、甘い粥。
English: A dish made with seven herbs (the seven herbs of spring), which are seri (Japanese parsley), nazuna (shepherd's purse), gogyo (Jersey cudweed), hakobe (common chickweed), hotoke no za (henbit), suzuna (turnip) and suzushiro (daikon), that are boiled, chopped and mixed into a rice kayu.
Japanese: 芹（セリ）、薺（ナズナ）、御形（ゴギョウ）、繁縷（ハコベ）、仏の座（ほとけのざ、コオニタビラコ）、菘（すずな、カブ）、蘿蔔（すずしろ、ダイコン）の7種類の野草（春の七草）茹でて刻み、米の粥に混ぜ込んだもの。
English: Eaten in China on December 8 (lunar calendar), this is a congee containing ingredients such as rice, beans, chestnuts, jujube and nuts.
Japanese: 中国で、12月8日(旧暦)に食べる、米、豆、クリ、ナツメ、ナッツなどの具入りの粥。
English: A kind of Japanese confectionery, awayuki, or awayuki-kan, is likened to light snow and it has a texture like snow melting in the mouth.
Japanese: 淡雪（あわゆき）、淡雪羹（あわゆきかん）は、うっすら積もった淡雪に見立て、溶け出しそうな雪のように舌の上でとろける食感の和菓子である。
English: It is the confectionery made by melting Japan agar after adding water, and then boiling it down with sugar, and molding it after mixing with meringue (confectionery).
Japanese: 水を加えた寒天を火にかけて溶かし、砂糖を加えてしばらく煮詰めたものに、メレンゲ(菓子)をあわせて固めた菓子。
English: When mixing with meringue, it is better to cool the agar to body temperature to avoid separation caused by hot temperature.
Japanese: メレンゲをあわす際に、荒熱を取らないと分離するため、人肌（ひとはだ）程度まで冷ますとよい。
English: Awayuki is famous as souvenir sweets in the cities like Okazaki City, Aichi Prefecture (Bizenya), Miyoshi City, Hiroshima Prefecture, and Shimonoseki City, Yamaguchi Prefecture.
Japanese: 土産菓子としても有名で、淡雪（あわ雪、阿わ雪）が名物である都市として、愛知県岡崎市（備前屋）、広島県三次市、山口県下関市などがある。
English: They are often eaten chilled, and they are commonly available as a cool summer noodle dish.
Japanese: 冷やして食することが多く、清涼感を求めて夏の麺料理として一般的である。
English: The ones made by the manufacturing process of mixing wheat flour, salt and water, kneading the dough thoroughly, stretching and gathering the dough in bundles by sprinkling the dough with starch, cooking oil or wheat flour, then drying and ageing is classified as tenobe (hand-stretched) hiyamugi.
Japanese: 小麦粉に食塩と水を混ぜてよく練った生地に、でん粉、食用油又は小麦粉を塗付して、よりをかけながら引き伸ばして乾燥、熟成させる製法で作られたものについては手延べひやむぎ（てのべ－）に分類される。
English: In this case, the noodles also need to meet the "Japan Agricultural Standards for hand-stretched dried noodles."
Japanese: この場合、『手延べ干しめんの日本農林規格』を満たさなければいけない。
English: According to the "Quality Labeling Standard for Dried Noodles" of the Japan Agricultural Standards (JAS), machine-made noodles should be between 1.3 mm and 1.7 mm in diameter (it is also possible to use the label 'thin udon noodles' in cases where this standard is satisfied).
Japanese: 日本農林規格（JAS規格）の『乾めん類品質表示基準』にて、機械麺の場合、ひやむぎの麺の太さは直径と直径1.3mm以上～1.7mm未満とされている（同基準を満たしている場合「細うどん」とも表示可能である）。
English: Incidentally, somen noodles and udon noodles are classified as under 1.3 mm and over 1.7 mm in diameter, respectively.
Japanese: ちなみにはそうめんは1.3mm未満、1.7mm以上はうどんと分類される。
English: Those shaped into rods with diameters under 1.7 mm are classified as 'hand-stretched hiyamugi noodles' or 'hand-stretched somen noodles.'
Japanese: 直径が1.7mm未満で丸棒状に成形したものが「手延べひやむぎ」もしくは「手延べ素麺」に分類される。
English: Incidentally, those shaped into rods with diameters over 1.7 mm are classified as 'hand-stretched udon noodles.'
Japanese: ちなみに直径が1.7mm以上で丸棒状に成形したものは「手延べうどん」に分類される。
English: The production quantity of dried noodles was once maintained at 80,000 tons until late 1960's/early 1970's, but it decreased quickly from the latter half of 1970's.
Japanese: 乾麺の生産量は昭和40年代までは8万tを維持していたが、昭和50年代に入ってから急激に減少。
English: However, the decreasing trend did not stop even in the Heisei period (1989 -), and during the decade starting in 1998 the production amount fell to 20,000 tons, which was one quarter of the amount produced in the decade starting in 1965.
Japanese: しかし、平成に入っても減少傾向が止まらず、平成10年代では昭和40年代の1/4である2万tにまで落ち込んでいる。
English: Regarding fresh and boiled noodles, according to the "Fair Competition Codes concerning labeling of fresh noodles," "under these codes, 'udon noodles' refer to noodles produced after adding water to wheat flour and kneading the mixture, or to those that have been processed after the noodles are made, regardless of whether they are named hiramen (flat noodles), hiyamugi, somen or others."
Japanese: 生麺・茹で麺等については『生めん類の表示に関する公正競争規約』にて、『この規約で「うどん」とはひらめん、ひやむぎ、そうめんその他名称のいかんを問わず小麦粉に水を加え練り上げた後製麺したもの、又は製麺した後加工したものをいう』となっている。
English: Therefore, according to these codes, 'hiyamugi' is classified as 'udon', and in a narrow sense it can be interpreted that 'fresh- or boiled-type hiyamugi noodles are a type of udon noodles.'
Japanese: したがって、この規約上「ひやむぎ」は「うどん」に分類されており、狭義では「生麺・茹で麺タイプのひやむぎはうどんの一種」とも解釈できる。
English: However, it is stated in a separate section that "the labeling can be changed to one that is not misunderstood by the general consumer."
Japanese: しかし別項にて『一般消費者に誤認されない名称に替えることができる』となっている。
English: Therefore, the use of the label "hiyamugi" is also allowed, and in reality, products that comply with these codes are made and sold.
Japanese: それにより『ひやむぎ』の名を使用することも認められており、この規約に沿った製品が実際に製造・販売されている。
English: Because of these cases, in a broad sense (in general), it can be said that "fresh- and boiled-type hiyamugi noodles also exist."
Japanese: それらの事例により広義（一般的）には『生麺・茹で麺タイプのひやむぎも存在する』と言える。
English: Before machine-made noodles became common it was possible to distinguish somen noodles from hiyamugi noodles because the cross-section of the somen noodles was round due to the fact that the dough was made thin by the hand-stretching process, and the cross-section of the hiyamugi noodles was square because the dough was flattened and then cut into narrow strips.
Japanese: 機械麺が一般化する以前は、素麺は手延べ工程により生地を細くするため断面が丸く（●）、ひやむぎは生地を薄く打ち伸ばしてから細く切るため断面が四角（■）になっている、という見分け方も出来た。
English: However, hiyamugi noodles nowadays are made by almost the same manufacturing method as that of the somen noodles, and this method of distinguishing the noodles became inappropriate.
Japanese: しかし、現在のひやむぎは素麺とほぼ同じ製法で作られているためこの見分け方法は不適となってしまった。
English: Furthermore, in general, they are treated as a type of somen noodles rather than udon noodles because they are eaten in the same manner as somen noodles, and also because their texture is similar to that of the somen noodles.
Japanese: また素麺と食べ方が同じことや食感も類似していることから、一般的にはうどんより、そうめんの一種として扱われるようになっている。
English: There is a widely accepted theory that the culture of eating thin noodles in Japan began with the muginawa (wheat rope) that was introduced from China during the early Nara period.
Japanese: 日本にて細い麺を食べる文化は奈良時代の初期に中国から伝えられた麦縄から始まったという説が広まっている。
English: However, the specific shape of the noodles are not understood well, and it has been considered for a long time that they were a type of hand-stretched or hand-made noodle.
Japanese: しかし、その具体的な形状がよく解明されておらず長い間手伸ばし・手延べの麺と考えられている。
English: Somen noodles similar in style to the present-day somen noodles became widely available during the Muromachi period.
Japanese: 現在の素麺に近いスタイルの索麺（そうめん）が普及するようになるのは室町時代に入ってからである。
English: Noodles made by a new method of cutting with a knife, such as a cleaver (cut noodles), appear in the written records from that period.
Japanese: その時代の文献には新たな製法、包丁などの刃物で切って作る麺（切り麺）が登場した。
English: In "Oraimono" (a primary textbook in the style of exchanging of letters), which said to have been written by Kanera ICHIJO, there is a passage that states that somen noodles are steamed, and kirimugi noodles (cold noodles) are cold washed.
Japanese: 一条兼良が書いたとされる『往来物』には索麺は熱蒸、截麦（きりむぎ）は冷濯（ひやしあらい）との一節がある。
English: It can be seen that at that time, somen noodles were mainly eaten hot after they were steamed, while kirimugi noodles were usually eaten chilled.
Japanese: 当時索麺は蒸して熱いところを食べるのが主流で、截麦は冷やして食べるのが主流だったと伺える。
English: Furthermore, words such as kirimen (cut noodles), kirimugi (cut wheat noodles), hiyamugi, reimen (Korean-style cold noodles) and kirireimen (cold cut noodles) are frequently mentioned beside kirimugi in diaries from the 15th century.
Japanese: また15世紀の日記類には、截麦のほか、切麺、切麦、冷麦、冷麺、切冷麺といった言葉が頻繁に出ている。
English: They are clearly distinguished from 'udon' noodles, which also began to appear frequently during the same period.
Japanese: 同時代に頻繁に登場するようになった「うどん」とは明確に区別されている。
English: Hiyamugi noodles are cut noodles that have a shape different from the udon noodles, and because they are also discussed in conjunction with somen noodles, it can be assumed that they are cut noodles whose shape is close to that of somen noodles.
Japanese: それとは形状の異なる切り麺であり、素麺と並べて論じられているので、形状は素麺に近い細い切り麺と推測される。
English: Furthermore, because the pronunciation of the kanji characters for 'chilled wheat' is undoubtedly 'hiyamugi,' it seems that during this period the concept of 'cut noodles similar to somen = hiyamugi' was already born.
Japanese: そして、「冷麦」の読みは明らかに「ひやむぎ」であるため、この時期には「素麺に近い細い切り麺＝ひやむぎ」という概念は誕生していた模様である。
English: After some time had passed it was written in the 1697 honsosho (book of herbs) "Honcho shokkan" (mirror of food in our country) that udon noodles were items for cold times and hiyamugi noodles were good for hot times.
Japanese: 時代が過ぎ元禄10年の本草書『本朝食鑑』では、うどんは寒い時期のものであり、ひやむぎは暑い時期に良いとの内容で書かれている。
English: Therefore, it can be assumed that the custom of eating udon and hiyamugi noodles according to the seasons was already established during this period.
Japanese: この時代にはうどんとひやむぎの季節による食べ分けが定着していたと推測される。
English: Additionally, there is a theory that states that there were noodles called 'kirimugi' that were made by kneading wheat flour and water, cut into strips, then boiled and eaten, and a distinction was made between those eaten warm as 'udon' and those eaten chilled as 'hiyamugi.'
Japanese: 他には、小麦粉を水で練ったものを細く切り、茹でて食べるものを「切り麦」と呼んでいたが、これを暖めて食べるものを「饂飩」、冷やして食べるものを「冷麦」と分けたからという説がある。
English: Furthermore, there is a theory stating that while udon noodles are thick in order to retain heat, hiyamugi noodles gradually became thin because they are eaten at cooler temperature.
Japanese: さらに、うどんが温かさを保つために太くなっているのに対し、ひやむぎは、より冷たい状態で食べるため次第に細くなっていったという説がある。
English: As with somen noodles, they are commonly eaten with a dipping sauce after having been boiled, chilled in ice water or running water, and then rubbed and rinsed in order to remove the sticky starch.
Japanese: 素麺と同様であり、ゆでて氷水や流水で冷し、ぬめりを取るためもみ洗いをしたのち、めんつゆにつけて食べるのが一般的である。
English: Because the noodles are thin, they readily take up other flavors, and it is therefore necessary to wash the hands in water as thoroughly as possible in order to avoid oil from the hands coming into contact with them.
Japanese: 細い麺であり他の味が移りやすいため、出来るだけ良い水で洗い、手油を避ける必要がある。
English: Because hiyamugi noodles often boil in just about the same amount of time as the soba noodles, hiyamugi noodles are often served instead of somen noodles during summer in soba noodle shops in and around Tokyo.
Japanese: 東京近郊の蕎麦屋では冷麦は蕎麦と茹で上げる時間がほぼ同じであることが多いため、夏場にはそうめんではなく、冷麦を供している場合が多い。
English: There are cases in which several strands of colored noodles, such as red or green ones, are included among the hiyamugi noodles (there are cases where they are also included in somen noodles).
Japanese: ひやむぎの麺に赤や緑の彩色麺が数本入っている場合もある（素麺にも入っているケースもある）。
English: This is because noodle factories add colored noodles to the bundles of hiyamugi noodles.
Japanese: これは、製麺所がひやむぎの麺束にこれらの彩色麺を混入しているためである。
English: This tradition was often seen in the regions around Kanto area (Tokyo) until the latter half of the 1980's.
Japanese: この風習は1980年代後半までは関東地方（東京）などを中心に多く見られた。
English: However, it gradually became less common, and the majority of the hiyamugi noodles became white during the 1990's.
Japanese: しかし、1990年代には徐々に縮小していき大多数が白一色のひやむぎになってしまった。
English: On the other hand, however, some manufacturers such as Ibo no Ito continue the tradition even to this day.
Japanese: しかしその一方で揖保乃糸など一部の製造業者が現在でもこの風習を続けている。
English: Because children get excited when they see colored noodles, they have come to sometimes be added to somen noodles in recent years.
Japanese: 色のついた麺が入っていると子供が喜ぶ為、近年ではそうめんにも入れられていることがある。
English: In Hokkaido, green hiyamugi noodles called 'green men,' made by mixing in powdered chlorella, are widely distributed.
Japanese: 北海道ではクロレラ粉末を混ぜた、緑色のひやむぎ「グリンめん」が多く流通している。
English: In Yamanashi Prefecture, there are regions in which noodles such as hiyamugi are called 'odara' or 'ozara' because of the Kai Province dialect.
Japanese: 山梨県では甲斐国方言にて、ひやむぎ等の麺類を「おだら」「おざら」と呼称する地域もある。
English: The manufacturing method is almost the same as that of sencha (green tea of middle grade), but its ingredients include tea leaves harvested after the summer (sanbancha [third picked tea leaves], yobancha [fourth picked tea leaves]), tea leaves gathered when branch is shaped for next cultivation (shutobancha [tea leaves picked in autumn and winter]), large leaves (senryu) removed during the sencha manufacturing process.
Japanese: その製法は煎茶とほぼ同一であるが、原料として夏以降に収穫した茶葉（三番茶・四番茶）・次期の栽培に向けて枝を整形したときの茶葉（秋冬番茶）・煎茶の製造工程ではじかれた大きな葉（川柳）などを用いている。
English: Since it is made from mature leaves as opposed to sencha which uses young leaves, it contains more tannins and less caffeine.
Japanese: 煎茶のように若葉ではなく成長した葉を原料とするため、タンニンが多めで逆にカフェインは少なめになっている。
English: It is commonly drunk as hojicha, dried and roasted for savory flavor.
Japanese: 香ばしい風味を出すために茶葉を乾煎りし、ほうじ茶として飲まれることも多い。
English: Moreover, the word 'bancha' often refers to 'hojicha' in Hokkaido and the Tohoku region.
Japanese: なお、北海道、東北地方において「番茶」とは「ほうじ茶」全般を指すことが多い。
English: Hojicha also indicates hojicha produced by a particular manufacturing method, and the leaves used are not necessarily 'bancha' leaves.
Japanese: 「ほうじ茶」も独特の製法によるほうじ茶を指し、使用される茶葉は「番茶」とは限らない。
English: As used in words like bangasa (coarse oilpaper umbrella) and obanzai (Kyoto-style home cooking), 'ban' has meaning as 'ordinary' or 'everyday,' and bancha was named as such to mean tea which is not high grade but rather drunk routinely.
Japanese: 番傘、おばんざい（御番菜）などの言葉に使われるように「番」には「普段の」「日常的な」という意味があるので、高級品ではない日常的に飲まれるお茶という意味で名づけられた。
English: Since it is harvested in a late season, after ichibanca (first picked tea leaves) and nibancha (second picked tea leaves), it was first called '晩茶' (bancha; lit. 'late tea'), which was later changed to '番茶' (bancha; lit. coarse tea').
Japanese: 一番茶、二番茶を摘んだあとの遅い時期に収穫される事から晩茶と呼ばれ、後に変化して番茶となった。
English: It is said that until the mid-Edo period, the majority of the commonly sold tea was bancha according to modern standards.
Japanese: 江戸時代の中期までは一般に出回る茶のほとんどは現在の基準で考えると番茶であったといわれている。
English: Sencha appeared later when production methods and quality had been refined.
Japanese: 製法や品質に対する工夫が施されて煎茶が出回るようになったのはそれ以降の時代になる。
English: Modern bancha is manufactured based on the production method of sencha but it was only relatively recently that sencha production methods became standardized.
Japanese: 現在の番茶は煎茶の製法に準拠したものであるが、煎茶の製法が標準化されたのは比較的近年である。
English: Because of this, traditional bancha of various regions have differing manufacturing methods, ranging from those like herbal teas which consist only of leaves which have been dried naturally, to fermented teas like those from China.
Japanese: このため、各地に古くから伝わる伝統的な番茶には様々な製法で作られたものがあり、茶の木から葉を摘み取って自然乾燥させただけの薬草茶の様なものから中国茶のような発酵茶まで存在する。
English: Picked tea leaves are thoroughly steamed, then completely dried in the sun for over a day if being dried for a long time before being roasted to completion.
Japanese: 摘み取った茶葉をよく蒸し、その後長ければ1日以上天日でしっかりと乾燥させ、その後焙じて出来上がりとなる。
English: Compared to tea leaves that have been crumpled while being dried in a machine, it has a better fragrance, less bitterness and a lighter taste.
Japanese: 機械で揉みながら乾燥させるものに比べると香りが高く、渋味が少なくあっさりとした味わいになる。
English: In hot days during midsummer (mid-July to mid-August), tea leaves cut by the branch are boiled in a large iron pot.
Japanese: 土用の暑い日（7月中旬〜8月中旬）、枝ごと刈ったお茶の葉を大きな鉄釜で蒸すように煮る。
English: Because of tea incrustation resulting from the sun-drying of the leaves sprinkled with cooking water, they develop an amber color and are also known as 'Tenpiboshi Bancha.'
Japanese: 日干番茶は煮汁をかけて天日で干した番茶は煮汁の茶渋ために、あめ色に輝いていることから”天日干し番茶”ともよばれている
English: There is Kageboshi Bancha which is made by cutting tea branches in autumn with a sickle, weaving them with rope like a bamboo screen and hanging them from the eaves.
Japanese: 秋に茶の枝を鎌で刈り、縄ですだれのように編んで軒先に吊るしておくだけの、陰干し番茶がある。
English: It is lightly roasted and boiled in a pot before being drunk, and is used in the same way as herbs.
Japanese: 飲む前に鍋で軽く炒って煮出すもので、ちょうど薬草と同じ方法で利用されている。
English: In this proverb, 'oni' refers to a female ogre, or ugly girl, and the variations 'Musume (lit. young girl) juhachi, bancha mo debana' and 'Hana (lit. flower) mo juhachi, bancha mo debana' are widely used.
Japanese: この場合の鬼は鬼娘、醜女を指しているので、「娘十八、番茶も出花」や「花も十八、番茶も出花」もひろく使われている。
English: Tejime is a Japanese custom of rhythmic hand clapping performed in time with the calls of one participant in order to celebrate the fact that an event has concluded without trouble.
Japanese: 手締め（てじめ）とは日本の風習の一つで、物事が無事に終わったことを祝って、その関係者が掛け声とともにリズムを合わせて打つ手拍子。
English: A general meeting of stockholders ending in a short time without any particular questions and answers is ridiculed as a 'shan shan sokai' (shan shan meeting), since the participants have done nothing but performed tejime.
Japanese: 特に質疑応答もなく短時間で終了する株主総会は、参加者は手締めしかしないということで「シャンシャン総会」と揶揄される。
English: The main reason for performing tejime is as a thanks from the host to the participants for making the occasion a success.
Japanese: 手締めの主旨は、行事を取り仕切った者が、行事が無事に終了したことを協力者に感謝することである。
English: It is for this reason that it is proper for a guest to decline if requested to lead the tejime.
Japanese: そのため、来賓の場合、仮に音頭を取ることを依頼されたとしても、断ることが筋である。
English: Of these, Edo-jime is widely used throughout the country and the most fundamental form of tejime.
Japanese: 中でも、江戸締めは全国的に広く行われ、最も基本的な手締めの形態である。