nntsuzu/KFTT huggingface dataset:
English: In particular, in Warei taisai Festival (the festival of Warei-jinja Shrine in Uwajima City, Ehime Prefecture) held from July 22 to 24, the Ushioni participants come not only from Uwajima City but also from the mountainous regions or even the region in Kochi Prefecture (Nishitosa Village).
Japanese: 特に、7月22日&x301C24日に行われる和霊大祭では、宇和島市内のみならず、山間部や高知県側（西土佐村）からも牛鬼の出場がある。
English: Ushioni are also found in autumn festivals (small-scale local festivals such as the one held in Akehama-cho, Seiyo City).
Japanese: また、秋祭りにおいても牛鬼が出る（小規模な地方祭や、西予市明浜町など）。
English: Ushioni sometimes appears in events held across the country as a typical example of the festivals held in Ehime Prefecture, along with Taikodai (a large float used to carry taiko [drums]) of Niihama City and Danjiri (a float with a decorative portable shrine) of Saijo City.
Japanese: 愛媛県を代表する祭りとして、新居浜市の太鼓台、西条市のだんじりとともに、各地のイベント等に出場することがある。
English: Since Uwajima City and Honolulu, Hawaii have a sister-city affiliation and Ehime Prefecture and the State of Hawaii are also in the same kind of relationship, volunteers from Maruho ushioni hozonkai (the Ushioni preservation group of the Maruho district) and Uwajima-shiyakusho ushioni hozonkai (the Ushioni preservation group of the Uwajima city office), collectively called Uwajima ushioni hozonkai (the Ushioni preservation group of Uwajima City), participate in Matsuri-in-Hawaii, a festival held in Honolulu on the first Friday, Saturday, and Sunday in June every year.
Japanese: 宇和島市とハワイ州ホノルルや愛媛県とハワイ州の友好姉妹都市の関係で毎年6月第1金・土・日にホノルル行われるまつりインハワイでは、丸穂牛鬼保存会と宇和島市役所牛鬼保存会の有志が宇和島牛鬼保存会として参加している。
English: Some historical record shows Ushioni once existed around Kumakogen-cho, Ehime Prefecture, but it does not anymore.
Japanese: かつては、愛媛県の久万高原町の付近にも牛鬼はあったとの記録が残っているが、今日では残っていない。
English: Sometimes, local-dish restaurants in the Uwajima region display an imitation 'kabu' of Ushioni.
Japanese: このほか、宇和島地方の郷土料理店などに牛鬼の「かぶ」を模したものが飾られることがある。
English: Only in the autumn festival of Kamo-jinja Shrine at Kikuma-cho, Imabari City, appears Ushioni in the Toyo region.
Japanese: 今治市菊間町の加茂神社の秋の祭礼には東予地方では唯一、牛鬼が出場する。
English: Outside Ehime Prefecture, Amami-oshima Island has a religious rite based on the faith in Ushioni named 'Numatonukanushi,' in which a cow specter god (agricultural god) having eight hones, eight legs, eight tails, and numerous star-shaped spots comes ashore from the sea, wanders among bonfires with shouts in a loud voice similar to the voice of charumera (a shawm-like instrument played by street vendors) while people on the island welcome it by putting their heads on the ground.
Japanese: 愛媛県以外でも、奄美大島では「ナマトヌカヌシ」という牛神信仰祭があり、八角八足八尾の星形のまだら模様を無数にもつ牛の妖怪神（農耕神）が海から上がり、チャルメラのような大声で叫んで篝火の間を徘徊し、島人は地に頭をつけて迎えるという。
English: However, it is actually a fabricated god and the islanders hate the mainlanders refer to it.
Japanese: だが実際には作り物の神であり、本土人に言われるのを島人は忌み嫌うという。
English: Similar Ushioni festivals or cow god festivals are also held in the following places: Minamitakaki County, Nagasaki Prefecture (present-day Unzen City); Uwajima City, Ehime Prefecture; and Ichiki-cho, Hioki County, Kagoshima Prefecture (present-day Ichiki-kushikino City); under the name of 'Toshimon,' 'Ushonin,' and 'Tsukuimon' respectively.
Japanese: 長崎県南高来郡（現・雲仙市）では「トオシモン」、愛媛県宇和島市では「ウショウニン」、鹿児島県日置郡市来町（現・いちき串木野市）では「ツクイモン」の名で同様の牛鬼、牛神祭が行われている。
English: Likewise, in a village along Kagoshima Bay in the Osumi peninsula, it is said that a monster of a black cow named 'Unmushi' drags itself up onto the shore and wanders around.
Japanese: また同じく大隅半島の鹿児島湾沿いの村では「ウンムシ（海牛）」の名で、黒い牛の化け物が海から這い上がり徘徊するという。
English: The day when this Unmushi appears is the 27th after the bon festival (the festival of the dead), so locals avoid going to the sea on that day.
Japanese: このウンムシの現れる時期は盆の後の27日と決まっているため、その日にはこの地方の人々は海に出ることを避けるという。
English: Shigeru MIZUKI, a specter comic writer, shows his speculation on the background of Ushioni as saying that Ushioni has something to do with Ishanaten (Isana) and Enmaten, incarnations of Daijizaiten (Mahesvara), which are Indian deities related to a cow, and also that the fact that around Ushioni there is a Tenman-gu Shrine enshrining SUGAWARA no Michizane (Tenman daijizaiten) may have some relationship with Ushioni.
Japanese: 妖怪漫画家・水木しげるは、牛鬼の背後には牛に関する古代印度（インド）神として、大自在天の化身である伊舎那天や閻魔天が関係しており、また近隣に菅原道真（天満大自在天）を祀った天満宮があることが関係していると推測している。
English: It is called so because when cooked, the grated daikon radish becomes translucent, resembling mizore (sleet).
Japanese: 大量の大根おろしを用い、火が通って半透明になった姿がみぞれに似ていることからそのように呼ばれる。
English: It is faster to grate a daikon radish coarsely with a bamboo grater called "Onioroshi" instead of using a regular grater, and it also gives good texture.
Japanese: 通常のおろし器よりは、鬼おろしと呼ばれる竹製の卸器をつかって粗くおろしたほうが早く、かつ食感が良いとされる。
English: When it starts to boil, add tofu cut into bite-sized pieces and eat with ponzu (citrus seasoned soy sauce) when heated.
Japanese: 沸いてきたら一口大に切った豆腐を入れ、温まったところでポン酢などで食べる。
English: It is believed that when tofu is boiled with grated daikon radish, for some reason, no bubbles form inside the tofu (writer named Shotaro IKENAMI writes that it is good to add chopped radish for the same reason when making boiled tofu).
Japanese: 大根おろしの中で豆腐を煮るとなぜかスがはいらないという（同じ理由で湯豆腐に刻んだ大根を入れるとよい、と作家の池波正太郎は記している）。
English: Also, other types of pot dishes such as when grated radish is added to finish up Yosenabe (pot of chicken, seafood and vegetables) are called "mizore nabe" as well.
Japanese: また他の種類の鍋、例えば寄せ鍋などの最後に大根おろしを加えて食べるものをみぞれ鍋と呼ぶ場合もある。
English: Further, since the smell is similar to 'Takuan zuke' (yellow pickled radish) takes up the whole room when the grated daikon radish is directly heated without any treatment, it is good to first squeeze out moisture, and then exposing it in water to drain out the sulfuric constituent.
Japanese: なお、卸した大根はそのまま火にかけると「沢庵漬け」のような匂いが部屋中に充満する場合があるため、いったん絞ってから水にさらし、大根に含まれる硫黄成分を抜いてから使ったほうがよい。
English: Since daikon radish contains enzymes that help digestion, you can enjoy mizore nabe even when your stomach is weak after drinking too much alcohol.
Japanese: 大根は消化を助ける酵素を含むため、飲み過ぎなどで胃腸が弱り目のときにもおいしく食べることができる。
English: Sometimes people have it with green onions and ginger, or slightly thickening the soup with starch mixed with water according to their taste.
Japanese: 好みでネギやショウガを加えたり、片栗粉を水で溶かして加えて、汁に少しとろみを加えて食べることもある。
English: Asukanabe is said to have been originated in the Asuka period when a priest from Tang (China) made a pot dish with goat milk to protect himself against the cold.
Japanese: 飛鳥時代に唐から来た僧侶が、寒さをしのぐためにヤギの乳で鍋料理を作ったのが始まりとされる。
English: Seiryu-buai refers to one of the criteria of determining the state of rice and represents in percentage how many seiryu, that is, rice grains each having an ordered excellent shape are present in a specific amount of unmilled rice.
Japanese: 整粒歩合（せいりゅうぶあい）とは、米の状態を見極める基準のひとつで、一定量の玄米のなかに存在する整粒（せいりゅう）、すなわちきちんと整った形をしている米つぶの割合を%で示したものである。
English: Seiryu refers to rice grains left after removing cracked rice grains, broken rice grains, dead rice grains, immature rice grains, other kinds of grains, etc., from rice grains.
Japanese: 整粒とは、対象とする米から、欠け米、割れ米、死米、未熟米、異種穀粒などを除いたものをいう。
English: Especially, when seiryu-buai is used to refer to rice, a term, seiryu-mai is also used.
Japanese: 特に、米を指していう場合には整粒米（せいりゅうまい）という用語も使われる。
English: As to eating rice, rice having 70% or higher seiryu-buai is classified as itto-mai (first-class rice), that having 60% or higher seiryu-buai is classified as nito-mai (second-class rice), and that having 45% or higher seiryu-buai is classified as santo-mai (third-class rice).
Japanese: 食用米においては、整粒歩合70%以上を一等米、60%以上を二等米、45%以上を三等米とする。
English: As to the rice suitable for producing sake (saka-mai), rice having 90% or higher seiryu-buai is classified as tokujo-mai (special-excellent-class rice), that having 80% or higher seiryu-buai is classified as tokuto-mai (excellent-class rice), that having 70% or higher seiryu-buai is classified as itto-mai (first-class rice), and that having 60% or higher seiryu-buai is classified as nito-mai (second-class rice), and that having 45% or higher seiryu-buai is classified as santo-mai (third-class rice).
Japanese: 酒造好適米（酒米）においては、整粒歩合90%以上を特上米、80%以上を特等米、70%以上を一等米、60%以上を二等米、45%以上を三等米とする。
English: Koon-toka-ho is a Japanese sake-making method used today, in which the starch component of polished rice is gelatinized not by being steamed but by being heated at a high temperature, and then is fermented with the rice malt and yeast that is added at the next stage.
Japanese: 高温糖化法（こうおんとうかほう）とは、日本酒の現代の製法の一つで、精米を蒸す代わりに高熱によってデンプン質をα化し、これに麹と酵母を加えて醗酵させて造る方法である。
English: This method allows the time and work necessary to be saved, but there exist arguments for and against the quality of sake produced in this way and the retail prices.
Japanese: 時間と労力が節約できるが、完成する酒質と小売価格については賛否両論がある。
English: In ordinary sake-making methods, the starch component of that rice is gelatinized by steaming the rice to make the enzyme contained in rice malt work more effectively.
Japanese: 通常の製法では、米を蒸してデンプン質をα化させ、麹に含まれる酵素を働きやすくする。
English: However, Koon-toka-ho includes various techniques, and how to add heat at a high temperature depends on the technique used (refer to 'Baisho-Dukuri' and 'Yumai-Dukuri').
Japanese: 一口に高温糖化法といっても、さまざまな手法があり、それによって高熱の加え方も違う（「焙炒造り」、「融米造り」など参照のこと）。
English: Compared with the traditional ways, this method makes it possible to make sake much more easily at lower costs using original materials and labor efficiently.
Japanese: そうすると、従来の伝統的方法よりもはるかに容易に、また原材料・人件費などのコストも無駄なく安価に、日本酒を製造することが出来る。
English: Although the term 'toka' (saccharification) is used, the state is actually 'ekika' (liquefaction) because only alpha amylase is effective in this method.
Japanese: 「糖化」という名前が付いているが、実際はα-アミラーゼのみが働いた「液化」の状態。
English: Although,about the method, it is often misconceived that "No rice malt is necessary" or "Single fermentation is done, not multiple parallel fermentation," the multiple parallel fermentation is actually done, which requires saccharification with rice malt (the rice malt over 3% of the amount of the original rice is required).
Japanese: よく、「麹が不要」「並行複発酵ではなく単発酵」と誤解されているが、実際は麹による糖化が必要な並行複発酵(麹歩合が原料米の3%以上必要とされる)。
English: In the sake-making process, lees (sake lees produced by liquefaction) is generated, but most of such lees cannot be used as edible "sake-kasu" (sake lees), and has been disposed of as industrial waste.
Japanese: 製造の過程で"かす"(液化粕)が出るが、食用としての"酒粕"には使用できないものが多く、主に産業廃棄物として処理されてきた。
English: But as prices of feed, such as corns, has risen steeply, the lees now has been more used as feed for livestock.
Japanese: しかしながらとうもろこし等の飼料価格の高騰により、現在では家畜の飼料として利用されることが増えている。
English: However, some sake manufacturers has been investigating the "lees" (sake lees produced by liquefaction) generated by sake brewing from liquefied-rice solution for use.
Japanese: ただし、一部のメーカーで液化仕込みで得られた"かす"(液化粕)を使用した研究が進められている。
English: Koon-toka-moto is made by culturing yeast in cooled Amazake (sweet mild sake), which is made by keeping steamed rice, rice malt and water at a temperature of 50 to 60 degrees C, with yeast and lactic acid added in it.
Japanese: 高温糖化酛は、蒸した米・麹・水を50℃～60℃に保って甘酒を作り、冷却後酵母と乳酸を添加して酵母を培養したもの。
English: In the Kyushu region where it is difficult to produce Yamahaimoto or kimoto due to its air temperature, Koon-toka-moto is used as shubo for making junmaishu (sake made without added alcohol or sugar) and ginjoshu (high-quality sake brewed at low temperatures from rice grains polished to 60 % or less in weight).
Japanese: 気温の関係で山廃酛や生酛を造ることが困難な九州地方等では純米酒や吟醸酒の酒母としても使用される。
English: In the past, nimoto (a manufacturing process of yeast mash) was once made in the same way, in principal, as this moto.
Japanese: また、昔においても煮酛などとして、原理的には同じ製法が用いられていたことがある。
English: Haze is a notion considered to be important in the seigiku process, that is a manufacturing process of sake rice malt, in the brewing process of sake.
Japanese: 破精（はぜ）とは、日本酒の醸造過程の中で日本酒麹造り（せいぎく）、すなわち日本酒麹造りの段階で重要視される概念である。
English: It also refers in particular to many white spots appeared on the surface of the rice seen by the naked eye of a manufacturer.
Japanese: また具体的に造り手など人間の肉眼からすると、米のあちこちに出てくる白い斑点をいう。
English: It comes to give off the breeding heat as it breeds, and how to diffuse and cool it is a big part of the manufacturing process of the rice malt.
Japanese: 繁殖にともない繁殖熱を発するようになり、それをいかに散らし冷ますかが麹造りという工程の大きな部分を占める。
English: However, the melting progress of the rice changes depending on whether the white spots Haze appears only in a part of a rice grain or the whole rice.
Japanese: しかしこの白い斑点である破精が、米粒の一点だけに生じているのか、あるいは全体に生じているのか、によってその後の米の溶け具合が異なってくる。
English: The aspect how Haze have appeared,' which is therefore to be watched, is called Hazekomi conditions.
Japanese: そのため注視される「どのような態様で破精が生じているか」を破精込み具合（はぜこみぐあい）という。
English: It is generally said that Tsukihaze type is good for Ginjo sake (high-quality sake brewed at low temperatures from rice grains milled to 60 % weight or less) and Sohaze type for Junmai sake (sake in which only ingredients are rice and yeast).
Japanese: 一般的に、突破精型は日本酒吟醸酒などに、総破精型は日本酒純米酒などに向くとされる。
English: Besides, there are various methods including burning, dabbing and crushing the cut end, using vinegar or alcohol instead of water and using a life-prolonging agent.
Japanese: 他にも、切り口を焼く、たたく･砕く、水の代わりに酢やアルコールを使う、延命剤を使うなど、様々な方法がある。
English: Kirimodoshi is one of the treatments for prolonging the lives of the cut flowers used in Japanese flower arrangement or in fresh flower business.
Japanese: 切り戻し（きりもどし）は、生け花や、生花を扱う業種で、切花が長持ちするようにする処理方法の一つ。
English: It is to cut at an angle 1 to 2 cm away from the root of the stem.
Japanese: 茎の根元から1-2cmのところを斜めにナイフで切り、水につけること。
English: Cutting at an angle makes the area of the cut end wider to absorb more water, but suffers from the disadvantages of having air bubbles easily inside the stem.
Japanese: 斜めに切ることで、切り口の面積が広がり、水をたくさん吸収できるようになるが、茎に中に気泡が入りやすい、という欠点がある。
English: It is one of the treatments for prolonging the cut flowers in Japanese flower arrangement or in fresh flower business, which is a technique to keep plants in a tall bucket without sinking the head of flowers in order to pour the water into the stem by the water pressure.
Japanese: 生け花や、生花を扱う業種で、切花が長持ちするようにする処理方法の一つで、植物を深いバケツなどに花首だけを出して沈め、水圧によって水を茎の中に押し込む技法。
English: It is suitable for dried-up plants (in a drained and wilted condition) and plants which are hard to absorb water.
Japanese: 水が下がった（水気が抜けてぐったりした状態）植物や、水を吸いにくい植物に適する。
English: It refers to one of the treatments for prolonging the cut flowers in Japanese flower arrangement or in fresh flower business, which is suitable for chrysanthemums.
Japanese: 生け花や、生花を扱う業種で、切花が長持ちするようにする処理方法の一つで、菊科植物に向く。
English: It is a method of helping a plant absorb water when it has air bubbles in the stem and hardly absorbs water.
Japanese: 茎に気泡が入り、水が上がりにくくなった植物が水を吸いやすくするようにする時に使う方法。
English: The plant is covered by newspaper not to touch steam directly and its cut end is soaked in hot water at 80 degrees or over, then boiled for about one minute.
Japanese: 新聞紙等で植物を包み、水蒸気があたらないようにし、80℃以上の熱湯に切り口を浸した後、1分ほど煮る。
English: The plant absorbs water better because the volume of the water in the stem expands and the inner air bubbles are pushed out of the plant.
Japanese: 茎の中の水の体積を膨張させ、内部の気泡を植物の体外に押し出すことで水揚げがよくなる。
English: It is one of the methods for prolonging the cut flowers for Japanese flower arrangement or in the industries that deal with flesh flowers.
Japanese: 生け花や、生花を扱う業種で、切花が長持ちするようにする処理方法の一つ。
English: Sakamizu is a method for reducing the amount of water temporarily that evaporates from the leaves when the leaves or flowers are scorched in the hot summer.
Japanese: 夏などの酷暑期に、葉や花が萎れてしまった時には、水が葉から蒸発する量を一時的に減らしてやるため、逆水をする。
English: It is a happy-ending story: A man and a woman who fell in love with each other but broke up meet again at the Nagoshi no harai (Annual Shinto ritual of purification) of Kamomioya-jinja Shrine.
Japanese: お互いに恋慕しながら別離した男女が、賀茂御祖神社の夏越の祓で再会するというハッピーエンドの作品である。
English: As for a writer of this Noh play, Zeami's name is written in his "Goon" (Five Sounds) as if he was a writer, and the name of 'Misogi-gawa River' identified as this music is seen also in his "Goongyokujojo" (Various Matters Concerning the Five Modes of Musical Expression).
Japanese: 作者については、世阿弥の著書『五音』に世阿弥作の扱いで書かれており、またこの曲に比定される｢ミソギ川｣の名が、同じく世阿弥の『五音曲条々』に見える。
English: In the Edo period, it was not performed except for a few occasions, but recomposed at the end of the Edo period, now in 2006 it is performed only by the Noh kanze-ryu school.
Japanese: 江戸時代には、数少ない例外を除いて上演が途絶えていたが、江戸末期に復曲され、2006年現在では能観世流でのみ上演されている。
English: It is a Noh play for summer which deals with a love romance between a prostitute of Murotsu of Harima Province and a man who lives in Shimogyo district of Kyoto, and also has a highlight scene of insanity, introducing a historical event at Shimogamo-jinja Shrine.
Japanese: 播磨国室津の遊女と京都下京に住む男との恋を主題に、下賀茂神社の故事をとりいれ、物狂いの見せ場もある夏の能である。
English: Formerly it seemed to be performed in a two-stage formation but now it is performed in a single-stage formation without intermission.
Japanese: 古くは二段構成であったらしいが、現在は中入りなしの一段構成で上演される。
English: The Noh starts with a scene that a man of Shimogyo appears and hears on his way to visit Shimogamo-jinja Shrine that a young woman is inviting visitors to try chinowa kuguri (passing through a hoop made of kaya grass [plants of sedge family]) at Nagoshi-no-harai festival which is going on at the shrine.
Japanese: 下京の男が登場し、下鴨神社参拝の途上、神社で行われている夏越の祓いで、若い女が茅の輪くぐりをすすめていることを聞くところから能ははじまる。
English: I met a prostitute of Murotsu in Harima Province and returned to Kyoto after promising to marry her, and after for a while I sent for her but heard that she was not there.'
Japanese: 「播磨の国で室津の遊女と知り合い、必ず妻にすると約束して京に帰ったが、時を経て女を迎えにやったところ、すでにその地にいないといわれた。」
English: The man answers, 'A young woman dressed like a shrine maiden invites visitors to try chinowa-kuguri (passing through a hoop made of kaya grass [plants of sedge family]) at Minazuki Harai festival.'
Japanese: ｢若い女が巫女のようななりをして、水無月祓いに茅の輪をくぐれとすすめている」と答える。
English: She shows insane looks, singing 'As I'm here with the God who lives in Tadasu-no-Mori forest, I'm sure I can meet my sweetheart again.'
Japanese: ｢恋路をただす神ならばなどか逢瀬のなかるべき（糺の森にいます神様の前でならどうして思う人との再会がないななどということがあるだろうか）｣と物狂いの風体をしめす。
English: The woman tells the story followed by chorus of Noh-jiutai (Noh chorus), 'They say that those who perform Nagoshi no harai in June can live longer than their 1,000-year lifespan.'
Japanese: 女はいわれを語り、能地謡の｢水無月の夏越の祓いする人は千歳の命延ぶと聞け｣というコーラスにひきつがれる。
English: She puts on eboshi (formal headwear for court nobles) offered by the man and begins to dance to the tune 'I'll meet my sweetheart at this place where the River Kamo joins.'
Japanese: 女は男のさしだした烏帽子をかぶり、｢加茂川の後瀬静かに後も逢わん（加茂川が合流する地点であるこの地で恋する人と出会おう）｣と舞いはじめる。
English: The dance comes to the climax and she falls down when the Jiutai sings, 'Walking along the shore to Kamo Shrine with a heavy heart, I fell down and wept.'
Japanese: 舞は佳境にいたり、地謡の｢賀茂のやしろにすごすごと、歩みよるべの水のあや（中略）倒れふしてぞなきいたる｣で、女は倒れ伏す。
English: The Noh play ends with a jiuta saying, 'Falling on their knees and praying to the God of the Tadasu-no-Mori forest, the two of them returned home together, believing it was the God's sake that he could know chastity of the prostitute of Murotsu.'
Japanese: 二人は｢室君の操を知るもこれ糺の御神の御恵みなりと、同じく再び伏し拝み、妹背打ち連れ帰りけり（室津の遊女の操を知ることができたのも、糺の森にいます神のおかげと、伏し拝んで、二人は連れ添ってかえった）｣という地謡で能は終わる。
English: The lactic acid for making sake is the high-purity lactic acid required in making yeast mash in the process of brewing Japanese sake (rice wine).
Japanese: 醸造用乳酸（じょうぞうようにゅうさん）とは、日本酒の醸造過程における日本酒酒母造りで必要とされる純度の高い乳酸のことである。
English: The pots and rice cookers which were household goods from Edo to Showa Period were made by casting.
Japanese: 江戸時代から昭和期にかけての家財道具である鍋、釜は鋳造によって作られていた。
English: But it made a hollow inside easily with the low level of casting techniques in those days, and sometimes got a hole by cracking.
Japanese: だが、当時の鋳造技術ではスが入りやすく、またひび割れ等により穴が開くことがあった。
English: Meanwhile, pots and rice cookers were the valuable goods that thieves tried to steal first and foremost, as a proverb 'rice cooker was stolen on a moonlit night (being very careless)' goes.
Japanese: その一方、「月夜に釜を抜かれる」といったことわざにみられるように、鍋釜は泥棒が真っ先に狙うほどの大変な貴重品であった。
English: Therefore, as people in those days could not afford to easily throw it away or replace it even if it got a hole, they repaired it over and over to continue to use it.
Japanese: 従って穴が開いたとしても容易に捨てたり買い換えたりするわけにいかず、修理しながら使っていたのである。
English: It can be imagined that the enough heat amount to melt a piece of cast iron for repairing the pots and rice cookers casted by cast iron with a low melting point in those days could be obtained by such a simple equipment.
Japanese: 融点の低い鋳鉄で鋳造された当時の鍋・釜を直すために鋳鉄片を溶融しうるだけの熱量は、これぐらいの装備でも確保できていたのだろう。
English: As the quality of pots and rice cookers had not improved until Meiji and Taisho period, ikakeya were able to manage their business.
Japanese: 明治、大正時代までは鍋・釜の品質が向上しなかったので鋳掛屋商売も成り立っていた。
English: There is a senryu (satirical haiku) "Nabeikake Suteppenkara Tabakonishi," which humorously depicts the ikakeya who started his work with taking a whiff suddenly.
Japanese: 川柳"鍋鋳掛け　すてっぺんから煙草にし"　仕事を始めた鋳掛屋がいきなり煙草で一服するのをおかしがる内容。
English: Originally, "Mizuko" was pronounced as 'suiji,' and it was one of the Igo (names according to age and sex) which was placed after the posthumous Buddhist name, given in case of stillbirth or given to those who died prematurely.
Japanese: “水子”は本来「すいじ」と読み、戒名の下に付ける位号の一つで、死産や乳児の頃に夭折した者に対して付けられるものであった。
English: Just as described, Mizuko was a notion that included not only dead fetuses, but also children who have died during their infancy or in early childhood; however, due to the explosive increase of abortion in Japan after the war, the meaning which is used in the present day began to take hold as the custom of mizuko kuyo (a mass for a body lost through miscarriage or abortion) spread from around 1970s.
Japanese: 水子とはこのように、もともとは死亡した胎児だけでなく乳児期、幼児期に死亡した子供を含む概念であったが、戦後の日本で人工妊娠中絶が爆発的に増加したことを受け、1970年代ごろから中絶で死んだ胎児の霊を弔う水子供養の習慣が広まっていくとともに、現在の意味が定着していった。
English: The reason behind this is largely due to the start of an extensive advertisement for mizuko kuyo by the temples which were in financial troubles as a result of the downfall of parishioner system and have arranged tie-ups with large grave stone companies.
Japanese: その背景には、檀家制度が破綻し経営が苦しくなった多くの寺院が大手墓石業者とタイアップし水子供養を大々的に宣伝し始めたことが大きく影響している。
English: On the other hand, commenting on 'mizuko no tatari' (curse of mizuko), 'mizuko no sawari' (harm brought on by mizuko), and so on is pointed out of possibilities to drive women who had abortions to mental anguish, and in some instances, there are many vicious cases (illegal business) such as selling expensive merchandise or urging donations by blatantly provoking anxiety, and it was recognized as a social problem.
Japanese: 一方で「水子の祟り」「水子の障り（霊障）」を云々するのは、人工妊娠中絶を行った女性を精神的に追いつめる可能性もあることが指摘され、中には霊感商法の一環として露骨に不安をあおり、高価な物品の販売や寄付・献金を促す悪質な例（悪徳商法）も多くあることから社会問題化した。
English: The Japanese coiffure by a broad definition refers to the coiffure unique to Japan from the Tumulus Period to the pre-war Showa Period.
Japanese: 日本髪（にほんがみ）は、広義では古墳時代から昭和戦前までの日本固有の髪形の事。
English: The Japanese coiffure' by a narrow definition refers to the keppatsu (hairdressing) practiced by Japanese women from the late Azuchi-Momoyama Period to the end of the Edo Period.
Japanese: 狭義の「日本髪」は安土桃山時代後期から幕末までの日本人女性に結われた結髪を指す。
English: This section adopts a broad definition to illustrate the transition of the hairstyles in Japan and the dressing customs of men and lists 'the hairstyles that existed in Japan.'
Japanese: 本項目では日本の髪型の変遷や男性の風俗を分かりやすく示すため、広義にとり、「日本で過去に存在した髪型」の一覧を示した。
English: The mainstream of the female hairstyle was Toro-bin, a style that has sideburns protruding to both sides and that can be seen through.
Japanese: 女性の髪型は灯籠鬢という、横に張り出し、透けた感じの鬢が主流になった。
English: Mage (chignon) became larger and wider as seen in Shimada-mage and Katsuyama (for yujo [prostitutes]), while sideburns became more puffed up downward, which introduced nukiemon (pulled back collar) at this time.
Japanese: 髷も島田髷や勝山(遊女)など横に広くて大きい髷になる一方、髱の方は後ではなく下の方に膨らむようになり、この頃から抜き衣紋が行われるようになった。
English: The mainstream of the male hairstyle was Ichomage again, the style of which had puffed and thick sideburns like women's.
Japanese: 男性の髪型は再び銀杏髷が主流で、女性同様に鬢を膨らませた厚鬢になった。