nntsuzu/KFTT huggingface dataset:
English: Further, in some cases, Meibutsu is limited to utensils that were famous during the time of SEN no Rikyu against O-meibutsu (explained below) and Chuko-meibutsu (explained below).
Japanese: さらに大名物（おおめいぶつ）と中興名物（ちゅうこうめいぶつ）に対して、千利休時代に著名であった道具を指す場合もある。
English: An atmosphere to appreciate tea utensils imported from China had already grown by the Muromachi period, however, chajin, namely men of tea, began to establish their own criterion of their forms and midokoro (characteristics) for ranking the tea utensils.
Japanese: 室町時代には喫茶の中で唐物に代表される道具を尊ぶ風潮が出来上がっていたが、さらに茶人は道具の「ナリ」（形態）や見所（特徴）に評価の基準を作り、道具に序列を付けるようになった。
English: In particular, famous utensils are demarcated from ordinary ones based on the name of chajin who had utensils, thus a new framework of 'meibutsu' was formed.
Japanese: 特に著名な道具は所持する茶人の名前などから区別して呼ばれるようになり、「名物」という枠組みを形成していった。
English: During the Tensho era (1573 - 91) when Rikyu played an active role, senses of values greatly changed regarding tea utensils mainly in Sakai City that was full of enterprising individuals.
Japanese: 利休の活躍した天正年間には、進取の気風のある堺市を中心に道具の価値観が大きく変化している。
English: Tea jars were most valued at first; however, chaire (tea containers) became more important in place of jars in the age of Rikyu.
Japanese: 当初最も重要視されたのは茶壷であったが、利休の時代には茶入に座を奪われるようになった。
English: This change in the order of tea utensils was identified in "YAMANOUE no Soji ki" (a book of secrets written by YAMANOUE no Soji, the best pupil of SEN no Rikyu), and it should be noted that the Ido chawan (a rustic tea bowl possessed by Hideyoshi) made in Korea was among the meibutsu.
Japanese: 『山上宗二記』からは、この道具の序列の変化が確認され、また高麗物である井戸茶碗（秀吉所持）が名物に名を連ねている点も注目される。
English: During the Edo period, many meibutsuki such as "Ganka meibutsuki" (Record of Named Objects for Appreciation) were published and their senses of values became widespread among the general public.
Japanese: 江戸時代に『玩貨名物記』に代表される名物記が版本で刊行されており、その価値観が大衆へと普及した。
English: However, this "Ganka meibutsuki" graded tea utensils in order of the family lineage of the owners, such as the three privileged branches of the Tokugawa, while prices of tea utensils were not determined according to their superiority in their appearance but to the rank of the Daimyo family (feudal lords family) which owned the utensils.
Japanese: しかしこの『玩貨名物記』は道具を御三家を筆頭とした家柄によって序列しており、道具の価値も姿形の優秀さではなく、所持する大名家の格によって決定されるようになった。
English: In the early Edo period, Enshu KOBORI picked up Kuniyaki Chaire (tea containers) made in Japan which have been made light of until the time, and he placed inscriptions according to the utensils' characteristics after the themes of waka poems (waka inscriptions).
Japanese: 江戸初期には、小堀遠州がそれまで軽んじられていた日本製の国焼茶入を取上げ、和歌を題材に道具の個性にちなんだ銘を付けた（和歌銘）。
English: In the late Edo period, Harusato MATSUDAIRA (Fumaiko)'s "Unshu Meibutsu cho" (Fumai Matsudaira's records about the collection of tea utensils of Izumo Province) was published and after this, the grades of 'O-meibutsu' (great famous objects), 'Meibutsu' (famous objects) and 'Chuko meibutsu' (later famous objects) prevailed.
Japanese: 江戸後期には松平不昧（松平治郷）の『雲州名物帳』が刊行されるが、これにより同書の「大名物」、「名物」、「中興名物」という格付けが普及した。
English: Although it is a framework formed in the above-mentioned "Unshu Meibutsu cho", today it sometimes indicates upper grade tea utensils among meibutsu.
Japanese: 『雲州名物帳』によって形成された枠組みではあるが、また現在では名物中の上位を意味する場合もある。
English: Utensils in possession of the Ashikaga Shogunate (Higashiyama gyomotsu, things, such as paintings, tea utensils, flower vases, collected by Yoshimasa ASHIKAGA, the eighth shogun of the Muromachi bakufu), and the most prized utensils in the age of Rikyu are main part of this category.
Japanese: 主に室町時代に足利将軍家が所持していた道具（東山御物）と、利休時代に最高位に評価された茶入などがこれに当たる。
English: In contrast to the O-meibutsu above, tea utensils famous in the age of Rikyu were simply called 'Meibutsu' and the utensils set lower than the 'Meibutsu' belonged in the 'Chuko-meibutsu' category.
Japanese: 「大名物」に対しては、利休時代に著名であった道具を単に「名物」と称しており、その下に設定されたのが「中興名物」である。
English: They were also determined by the "Unshu Meibutsu cho" and kuniyaki chaire which were loved by Enshu became central to this.
Japanese: これも『雲州名物帳』によって決められており、遠州が好んだ国焼茶入が主体となっている。
English: Korai mono is the collective name of tea utensils made in Korean Peninsula in contrast to 'karamono,' Chinese tea utensils.
Japanese: 高麗物（こうらいもの）とは、茶道具における中国製の「唐物」に対する朝鮮半島製品の総称。
English: Chaire, in its broadest sense, means chaki (tea utensils) in general into which powdered green tea is poured, and in a more limited sense means ceramic tea utensils, in contrast with wooden tea utensils (see "usuchaki" (tea utensils for a light tea)) as typified by natsume (a container for powdered tea).
Japanese: 茶入（ちゃいれ）とは、広義には抹茶を入れるのに用いる茶器全体を指し、狭義には棗(茶器)に代表される木製茶器（薄茶器参照）に対する陶磁器製の茶器を指す。
English: Formerly it was called "kotsubo" (small pot) in distinction from chatsubo (tea jar) which was called "otsubo" (large pot) and, as a container for powdered green tea, it was also called "suri-chatsubo" (ground tea pot) in distinction from "ha-chatsubo" (tea leaf pot).
Japanese: 古くは茶壺を「大壺」と呼んだことに対して「小壺」と呼ばれ、また「葉茶壺」（はちゃつぼ）に対して抹茶を入れる容器として「擂茶壺」（すりちゃつぼ）とも呼ばれた。
English: Today it is also called "koi-chaki," as tea utensils for powdered green tea.
Japanese: 現在では抹茶を入れる容器として特に「濃茶器」（こいちゃき）とも呼ばれる。
English: As ceramics, it is nothing more than "an unremarkable small brown glazed pot"(as referred to in the preface of "Karamono Chaire" (Chinese-Style Tea Canisters) written by Hiroko NISHIDA/Nezu Museum/2005), and finding beauty in chaire's subtle individuality is remarkably peculiar to tea ceremony culture.
Japanese: 陶器としては「なんの変哲もない褐釉小壺」（西田宏子『唐物茶入』まえがき／根津美術館／2005）に過ぎず、これらの微妙な個性に美しさを見出す点は茶道文化の際立った特異性となっている。
English: It is a tea canister made in China, and ones which were brought in before the Muromachi period are highly valued (see "karamono" (things imported from China)).
Japanese: 中国産の茶入であり、室町時代以前にもたらされたものが尊ばれている（唐物参照）。
English: At first most pieces of Kuniyaki chaire were Seto-yaki (Seto ware), made in imitation of karamono (such pieces are specially called "huru-seto" (old Seto ware)) but during the Edo period Japan's original type of chaire was created under the coaching of Enshu KOBORI.
Japanese: 当初は瀬戸焼を中心にして唐物を模倣して作られていたが（特に「古瀬戸」（ふるせと）と呼ぶ）、江戸時代になると小堀遠州などの指導で日本独自の形式が生み出されるようになった。
English: It was originally more prestigious than Katatsuki, and in the old days it was customarily placed on a lacquered tray when it was used.
Japanese: 本来は肩衝よりも格式が上であり、古くは必ず漆塗りの盆に乗せて用いることを倣いとした。
English: It is distinguished from "Bunrin" and "Shirihukura" on the basis of subtle differences in shape.
Japanese: 微妙な形の相違によって、「文琳」（ぶんりん）や「尻膨」（しりふくら）などと区別される。
English: This type of chaire, with its shoulder dilated, looks more robust than Nasu.
Japanese: 上方部（肩）が横に張り出した茶入で、茄子などに較べて力強い印象を与える。
English: There are many other kinds of chaire, which are further classified into subcategories in connection with meibutsu (masterpieces).
Japanese: 他にも多くの種類があり、さらに名物にちなんだ細かな分類（名物手）もなされる。
English: Because little progress had been made in production of glazed earthenware in medieval Japan, small glazed pots brought in from China as oil pots (opinion is divided) were cherished.
Japanese: 中世の日本で施釉陶器の生産が遅れていたことから、中国から油壺（諸説あり）などとしてもたらされた施釉の小壺なども大切にされていた。
English: During the Muromachi period the value of chaire was enhanced as a container for powdered green tea, and when better pieces began to be selected with the progress of formalization of shitsurai (placing decorations suitable for a season or ritual onto appropriate indoor places) (see "Kundaikansochoki" (book of secrets about zashiki-kazari (decoration of room or study with shoin (one of Japan's most important residential architectural styles, established in Momoyama era)))), especially excellent pieces were given a name and ranked as "masterpieces."
Japanese: 室町時代には抹茶を入れる容器として価値を高め、室礼の様式化に伴って優品が選ばれるようになると（『君台観左右帳記』を参照）、特に優れた物には銘が与えられて「名物」となった。
English: It seems that matching ceramic lids were not produced at first, and ivory lids as seen today are considered to have been created by Japanese.
Japanese: また対となる陶器製の蓋は最初から製作されていなかったようであり、現在見るような象牙の蓋は日本人が付けたと考えられている。
English: During the Momoyama period in particular, it was essential for connoisseurs to be able to judge the quality of chaire and so they spent enormous effort trying to see "masterpieces."
Japanese: 特に桃山時代にはその優劣を見極める技術（「目利」）は数寄者（茶道）の必須技能となり、「名物」を見るために多大な労力を払うようになった。
English: Furthermore, as tea ceremonies in small tearooms were favored (see "wabi-cha"), more importance was placed on Katatsuki than on Nasu, which was prestigious and suitable for Shoin (reception room).
Japanese: さらに小間の茶が追求される中で（わび茶参照）、書院に適した格式の高い茄子よりも、肩衝が重要視されるようになった。
English: It's one of the air-reed instruments made of bamboo, and is characterized by the part called 'nodo'(throat).
Japanese: 竹製のリード(楽器)エアリード楽器の一つであるが、「のど」と呼ばれる部分があるのが特徴である。
English: It's 40cm long, and has seven tone holes which circumferences are hardened with lacquer.
Japanese: 40cm程の長さで、七つの音孔を持ち、穴の周囲は漆で固められている。
English: It is characterized by consisting the narrow part by fitting a 2-mm-thick bamboo tube called 'nodo' between "utaguchi" (a mouthpiece) and the nearest finger hole.
Japanese: マウスピース(楽器)歌口と一番手前の指穴との間に「のど」と呼ばれる厚さ2mm程の竹管が挿入され、狭隘部を形成しているのが特徴である。
English: This part prevents from forming resonate mode and enables to get the original scales which differ from all sorts of Japanese ones, not to mention the temperament in the West, as well as an extremely high pitched sound called hishigi.
Japanese: この部分のために、共鳴モードの成立が妨げられ、西洋の平均律はもちろん、日本の各種音階とも異なる独特の音階と、極めてかん高いヒシギ音が得られる。
English: YAMANOUE no Soji ki is a book of secrets written in 1588 by Soji YAMANOUE, who was a highly regarded disciple of SEN no Rikyu.
Japanese: 山上宗二記（やまのうえのそうじき）は、千利休の高弟である山上宗二が天正16年（1588年）に書き記した秘伝書である。
English: However, information from owners of utensils suggests that establishment of the book dates back to 1586.
Japanese: ただし道具の所持者の情報から、その成立は天正14年（1586年）に遡ると考えられている。
English: Because the book mainly focuses on records of meibutsu (distinguished objects), it never had as great an impact on the tea ceremony world as "Nanpo roku" (Nanpo record) did.
Japanese: 内容の大部分が名物記であるため『南方録』のように茶道界に大きな影響を与えることはなかった。
English: But from the 20th century and on, when Nanpo roku came to be acknowledged as a pseudograph, YAMANOUE no Soji came to assume more importance among scholars as a valid reference of the Tensho era.
Japanese: しかし、20世紀以降、南方録の偽書説が認知されるに従い、天正年間の確実な資料として研究者の間で特別に重要視されるようになった。
English: The original book was owned by Soji, who was the author, and transcription books transcribed by Soji himself were distributed to different sectors.
Japanese: 原本は筆者の宗二が所持していたのであり、それを自ら複写した転写本が諸方へ流布した。
English: Because Soji transcribed the book and gave the transcriptions to several disciples, about 10 transcriptions authenticated to be written in his own hand exist.
Japanese: 宗二が複数の弟子に書き与えたため、宗二自筆と認められる類本が十冊ほど現存している。
English: Because the original book didn't have a title, transcriptions were given different titles, including 'Hyoan Chadan' (Tea Talk at Hyoan Hut) and Juko Isshi Mokuroku (Juko's diary about the method of judgment).
Japanese: なお、もともと外題が付けられていなかったため諸本の表題は一定しておらず、「瓢庵茶談」「珠光一紙目録」などの諸例が見られる。
English: The transcriptions are categorized into two groups according to their colophons; one is the 'new year edition' written at the new year of 1588, and the other is the 'February edition' written in February of the same year.
Japanese: 諸本は奥付の違いにより、天正16年の正月に書かれた「正月本」系統と同二月の「二月本」系統の二種類に大別される。
English: The Fushin-an edition inherited by the Omotesenke school is highly regarded as one of the transcriptions written in his own hand, and is included in the Iwanami bunko edition of 'YAMANOUE no Soji ki.'
Japanese: 表千家の不審庵本は自筆本の一つとして評価が高く、岩波文庫「山上宗二記」に採録されている。
English: However, since some articles in other editions are missing from the Fushin-an edition, it will be necessary to review as many different editions as possible to study the book.
Japanese: ただし、類本に記載があって不審庵本に記載のない事項もあり、検討に際してはなるべく多くの類本を参照する必要がある。
English: Mainly, tea utensils, such as tea caddies, leaf-tea jars, and hanging scrolls, along with respective owners, are listed according to their ranks from the highest one, revealing the tea utensil hierarchy at the time.
Japanese: 主に茶入、茶壺、掛軸（掛幅）といった茶道具とその所持者を評価の高い順序に従って列挙しており、これにより当時の茶道具のヒエラルキーが判明する。
English: Also, notes are added for each utensil but they are often interrupted with the word 'kuden' (oral instruction), suggesting that the secrets were inducted in exchange for money.
Japanese: またそれぞれの道具に関しての心得が記されているが、要所要所で「口伝」と言って筆を止めており、金子（金銭）による口伝の伝授が行われていたと推測されている。
English: The latter part of the book describes the mental attitude as a tea practitioner as the 'ten elements of preparedness for tea practitioners', in which the concept of 'once-in-a-lifetime encounter' is included.
Japanese: 後半になると「茶湯者覚悟十躰」として、「一期に一度」など茶人の心構えが説かれる。
English: Especially emphasized of all, however, is the attitude of being a 'wabi-suki' (a realm of seasoned simplicity and tranquility) who doesn't own any 'meibutsu' (distinguished utensils) yet remains undaunted in front of celebrities, and the idea is not the type of extreme Zen mind found in "Nanpo roku" (Southern Record).
Japanese: しかし特に重要視されているのは、「名物」を持たない「侘数寄」であっても名士などに気後れをしてはならないといった態度であって、『南方録』のような禅宗を特別に強調した過剰な精神論ではない。
English: Juko Isshi Mokuroku' (Juko's diary about the way to becoming a connoisseur) included at the beginning of the 'February edition' states that his Way of Tea was originated from Juko MURATA (1423 to 1502), thus authorizing his practice.
Japanese: 「二月本」には冒頭に「珠光一紙目録」という資料が掲載され、自らの茶の湯の起源を村田珠光（応永30年・1423年-文亀2年・1502年）に遡らせて権威付けている。
English: However, the part stating that Juko instructed the Way of Tea to Yoshimasa ASHIKAGA (1436 to 1490) in the Higashiyama period (cultural and artistic period of the mid-Muromachi period) via Noami (1397 to 1471) lacks credibility, because it was in 1475 and after Noami's death that Yoshimasa left Ogawagosho Palace and went into seclusion in Higashiyama.
Japanese: しかしここでは珠光が能阿弥（応永4年・1397年-文明3年・1471年）を通じて東山時代の足利義政（永享8年・1436年-延徳2年・1490年）に茶の湯を教えたとしているものの、義政が小川御所を出て東山に隠棲したのは能阿弥没後の文明7年（1475年）であるから、この部分に関しては信頼するに足らない。
English: On the other hand, it was in 1464 when Yoshimasa decided to go into seclusion and he had already started his hobby career before the Higashiyama period by having Noami compile Kundaikansochoki (book of secrets about zashiki-kazari (decoration of room or study with shoin (one of Japan's most important residential architectural styles, established in the Momoyama era))); the possibility that Juko instructed the Way of Tea to Yoshimasa during his years at Ogawa-gosho Palace still remains.
Japanese: ただし、義政が隠居を決意したのは1464年（寛正5年）であり、能阿弥に君台観左右帳記を編纂させるなど東山時代以前に趣味生活に入っているから、珠光が能阿弥を介して小川御所時代の義政に茶を教えた可能性はなお残る。
English: The brushwork of the first half of 'Juko Isshi Mokuroku' is obviously different from the rest of the book, suggesting that the volume noted 'the book received from the bozu (Rikyu) was lost in a disturbance of the present owner' was copied precisely.
Japanese: なお、「珠光一紙目録」前半部は、他の部分と明らかに筆致が違い、あるいは「坊主（利休）より請け取り申し候は、今度の身上乱れ候時、失い申し候」と記す一巻を正確になぞったものとも考えられる。
English: The fact that it mainly deals with introduction of 'meibutsu' despite its nature as a book of secrets reveals that the expertise acquired through contemplating those utensils was a prerequisite for connoisseurs at the time.
Japanese: 秘伝書でありながら「名物」の紹介を中心とする点からは、当時の数寄者がこうした道具の拝見を通じて養われる目利を必須技能としていた実態が窺われる。
English: The former is the authoritative utensils mainly consisting of karamono (utensils imported from China), and the latter is the utensils with 'quiet simplicity' that are favored by connoisseurs in Sakai.
Japanese: 前者は唐物を主体とした権威をもった道具であり、対して後者は堺の数寄者達が好んだ「寂」（そそう）を感じさせる道具である。
English: This can be interpreted as people in Sakai of enterprising spirit were trying to innovate the Way of Tea by denying the established authority in times of its stagnation.
Japanese: これは茶の湯が停滞していた状況にあって、進取の気風をもった堺衆が既存の権威を否定することで茶の湯を刷新しようとしていたものと読み取ることができる。
English: In that sense, the birth of 'wabicha' (a tea ceremony style that appreciates the beauty of simplicity, austerity and poverty) is a good example of denying the values of praising 'meibutsu'.
Japanese: そのような意味では、「わび茶」の発生とは「名物」を礼賛する価値観への否定であったことをよく示している。
English: The change in values is clearly reflected in the hierarchy of utensils; according to the 'new year edition', the order of chaire (a ceramic tea caddy used to make thick tea) was 'chaire' placed higher than 'chaire', whereas the order of the two was reversed in the later 'February edition.'
Japanese: またこのような価値観の変化は道具の順序などによく表れており、先行する「正月本」では茶入を「茶入」「茶入」の順で記していたが、後の「二月本」ではこれが逆転している。
English: This is explained by the theory that the values given by connoisseurs may have shifted from 'nasu' (eggplant) style tea caddies, which were considered suitable to Shoin (reception room) rooms, to 'katatsuki' style tea caddies, which were suited to small tearooms.
Japanese: その原因は書院向きとされていた「茄子」から小間向きの「肩衝」へと、数寄者の評価が移っていったからではないかと説明される。
English: Such social climate contributed to the emergence of 'wabicha', and the book vividly conveys the atmosphere at the time.
Japanese: 「わび茶」の発生はこのような時代相を背景としており、同書からは生々しくその空気を読み取ることができる。
English: The description, 'the sanjo-jiki (a tea room with three tatami mats) rooms had been dedicated to the wabi-suki style without using utensils up to Joo's time,' is an essential reference material in studying the development of Soan (thatched hut) tea houses.
Japanese: 「三畳敷は、紹鴎の代までは、道具無しの侘び数寄を専らとする」という記載もあり草庵茶室の成立を考える上でなくてはならない資料を提供している。
English: Among all, the 'Joo yojohan (Joo's tea room with four and half tatami mats)' plan, which has been repeatedly discussed by scholars, vividly depicts the tea-room style right before the advent of Soan.
Japanese: なかでも「紹鴎四畳半」の図は研究者によって再三取り上げられており、草庵成立直前の茶室のありようを生々しく伝えている。
English: After "Nanpo roku" was found to be apocryphal and unauthorized, the top priority of the researchers of the tea ceremony history was to rebuild the image of Rikyu free of its influence.
Japanese: 『南方録』が偽書として否定された後に、その影響を排した利休像の構築が茶道史研究の重要課題となった。
English: YAMANOUE no Soji ki was highly regarded as a valid reference material of the Tensho era, and came to be regarded as the most important material in discussing the 'wabicha' conducted by the merchant class in the city of Sakai.
Japanese: 同書はこの際に確実な天正年間の資料として地位を高め、堺市の町衆の「わび茶」を論じる上での最重要資料になったのである。
English: With a variety of editions being available, research on the book was conducted by members including Junichi TAKEUCHI, who is a ceramist.
Japanese: 類本が充実していたこともあり、陶磁研究家の竹内順一などを中心にして研究が進められた。
English: The product of the research has been open to the public on many occasions, including the exhibition titled 'YAMANOUE no Soji ki, the eye in the 14th year of the Tensho era' (1995) held at The Gotoh Museum, where Takeuchi was working at the time.
Japanese: その成果は当時竹内が勤めていた五島美術館の展覧会「山上宗二記　天正十四年の眼」（1995年）などを通じて一般に公開されている。
English: At present, however, it is questioned whether it is appropriate to simply equate the Way of Tea practiced by Soji with that of Rikyu only because he was a highly regarded disciple of Rikyu, and qualitative difference of the two by comparing the book with its contemporary materials on Rikyu has emerged as a new subject to be explored.
Japanese: 但し現在では、利休の高弟であることを理由に宗二の茶を利休のそれと安易に同一視してきたことへの疑念が持ち上がっており、利休関係の同時代資料との比較を基にした両者の質的差異の究明も課題となっている。
English: Usuchaki is a kind of chaki (tea utensil), used to hold powdered tea, and the term is used in contrast to koichaki, which refers to a ceramic chaire specially used to contain the powdered tea for thick tea.
Japanese: 薄茶器（うすちゃき）は茶器の一種で、特に濃茶を入れる陶器製の茶入を濃茶器と呼ぶことに対して、抹茶を入れるのに用いる容器を指す。
English: It is usually a lacquered, wooden, lidded caddy, although the term 'natsume' (a form of chaki) is often used to refer to usuchaki in general.
Japanese: 通常は木製漆塗りの蓋物容器であるが、「棗(茶器)」がこの薄茶器の総称として用いられてしまう場合も多い。
English: However, the custom of using these wooden tea caddy for thin tea started only in the Edo period, when the powdered tea for thick tea and that for thin tea came to be contained in different types of containers.
Japanese: ただし、これらの木製茶器を薄茶器に用いる習慣は、あくまで江戸時代になって濃茶と薄茶を別の容器に入れるようになってからのものである。
English: It seems to be by that the wooden tea caddies were ranked lower than chaire, which features many 'meibutsu' (distinguished tea utensils), but the fact must be noted that they were originally used in the same way as chaire.
Japanese: これは「名物」の多い茶入に対して木製茶器が低く置かれたからであると思われるが、本来は茶入と同様に用いられていたという事実は注意を要する。
English: Zukiri,' 'Yaro,' and 'Satsu' wooden tea caddies were the forerunners of natsume tea caddies, which appeared in chakaiki (the records of tea ceremonies) prior to the natsume tea caddy.
Japanese: 棗の登場以前にも、「頭切」、「薬籠」、「茶桶」といった木製の茶器は存在しており、棗に先行して茶会記に登場している。
English: Among the others, the 'kinrinji' tea caddy is regarded as the highest-ranked usuki (usuchaki) and treated as such, since the legend has it that it was created by the Emperor Godaigo.
Japanese: 特に後醍醐天皇の創案という伝説を持つ「金輪寺」は、茶会では薄器の中でも挌が高いものとして扱われる。
English: The first natsume is said to have been one that Goro HANEDA, a nurishi (maker of lacquer ware and handiworks), presented to Juko, though this theory is questioned by researchers.
Japanese: 棗は珠光に塗師の羽田五郎が納めたものが最初とされるが、研究者からは疑問視されている。
English: A reliable record is "Record of the Tea Ceremony at Tennojiya," which describes the tea ceremony given by Sotatsu TSUDA on October 5, 1564, on which occasion the caddy was used, but the date is much later than the period of Juko.
Japanese: 確実な記録としては、『天王寺屋茶会記』の永禄7年（1564）8月20日の津田宗達の茶会で用いられたのが初例であり、珠光の時代よりも随分と下っている。
English: The present-day distinction of thick and thin tea was not clear until around the Azuchi-Momoyama period, and wooden tea caddies were initially also used for making thick tea (It is considered that thin tea was originally prepared to empty the residual in a chaki.)
Japanese: 安土桃山時代頃までは現在の濃茶と薄茶という区別は明確ではなく、こうした木製の茶器も当初は濃茶を点てるために使われていた（茶器に残った茶を飲むために薄茶が発生したと考えられている）。
English: Chaki is a general term for containers used in Chanoyu (the tea ceremony) to hold green powdered tea.
Japanese: 茶器（ちゃき）とは、茶の湯において用いられる、抹茶を入れる容器の総称である。
English: Generally, it can be roughly classified into two categories: the ceramic 'chaire' (tea container), and the wooden 'usuchaki' (tea utensil for light tea)(Refer to individual categories).
Japanese: 主に、陶磁器製の「茶入」と木製の「薄茶器」に大別される（各項目参照）。
English: In the current tea ceremony, it has become customary to use chaire to pour the koicha (thick tea) and usuchaki to pour the usucha (thin tea), but this custom only started in the Edo period.
Japanese: 現在の茶道では、通常茶入に濃茶を、薄茶器に薄茶をいれるという使い分けが定着しているが、これは江戸時代になってからの習慣である。
English: Chatsubo is an earthenware jar (tea leaf jar), that is used to store the tencha (leaf tea), non-powdered green tea before mortared by stone mill.
Japanese: 茶壺（ちゃつぼ）とは、石臼で擂りつぶす前の抹茶、すなわち碾茶（葉茶）を保管するために用いられる陶器製の壺（葉茶壺）である。
English: Though it would be looked upon as plain brown earthenware nowadays, a pot that was glazed like this had to be relied upon imports in medieval Japan.
Japanese: 現在でこそ飾り気の無い褐色の陶器に見られるが、中世の日本ではこのような釉薬のかかった壺は輸入に頼らざるを得なかった。
English: Especially those that came via Luzon, Philippines, are called 'Luzon' and are much emphasized in chatsubo.
Japanese: 特にフィリピンのルソン経由でもたらされたものを「呂宋」（るそん）と呼んでおり、茶壷の中でも重要視されている。
English: These fine jars (pots) are the objects of appreciation of art, and were especially emphasized among the tea utensils during the Muromachi period.
Japanese: こうした立派な壺は鑑賞の対象であり、室町時代には茶道具の中で最も重要視されていた。
English: Yoshinori ASHIKAGA named his chatsubo 'Shime no Nawa' (a sacred straw festoon), and this is considered as the most early example of naming a tea utensil.
Japanese: 足利義教は茶壺に「注連の縄」という銘を付けていたが、これは茶道具に銘が付けられた例としては最初期のものと言える。
English: However, it gradually started to loose its position to chaire as chanoyu (the tea ceremony) in smaller tearooms become popular.
Japanese: しかし小間の茶の湯が盛んになるにつれて次第にその座を茶入に奪われていった。
English: Also, those copies were produced with Bizen yaki (Bizen ware) and Shigaraki-yaki (Shigaraki ware) as demands increased along with the expansion of tea ceremony, and in the Edo period, Ninsei NONOMURA created a chatsubo colored with various hues and gold specifically for the shitsurai (putting decorations suitable for a season or ritual onto an appropriate indoor places).
Japanese: また茶道の拡大に伴って需要が増えると備前焼や信楽焼で倣製品が作られるようになり、江戸時代には野々村仁清が室礼専用の色絵金彩の茶壺を制作している。