nntsuzu/KFTT huggingface dataset:
English: "Sukiyaki" is a dish consisting of meat that is broiled (cooked) or boiled in a shallow cast-iron pot.
Japanese: すき焼き（鋤焼、すきやき）は、肉を浅い鉄鍋で焼く(調理)、あるいは煮る料理。
English: The term "sukiyaki-fu" (sukiyaki style cuisine) refers to all dishes that are salted and sweetened by warishita (a stock made from a mixture of soy sauce, mirin [sweet rice wine for cooking] and sugar).
Japanese: 割下を用いた甘辛い味付けの料理の総称として「すき焼き風」という呼称も用いられる。
English: Generally, sliced beef is used for sukiyaki, with additional ingredients such as negi (a type of scallion), shungiku (garland chrysanthemum), shiitake mushroom, tofu (bean-curd) and so on.
Japanese: 一般的なすき焼きは薄切りにした牛肉が用いられ、ネギ、シュンギク、シイタケ、豆腐などの具材（ザクと呼ぶ）が添えられる。
English: In most cases, beef for sukiyaki is sliced thicker than that for shabu-shabu (a dish of thinly sliced beef boiled with vegetables,) which is sliced so thinly that it can be eaten after being dipped only once in boiling water.
Japanese: しゃぶしゃぶの薄切り肉は熱湯にくぐらせるだけで食べられるほど薄いが、すき焼きの薄切り肉はしゃぶしゃぶに用いる肉よりも厚いことが多い。
English: Until the end of Edo period in Japan, beef was not commonly eaten due to the precepts of Buddhism as well as other reasons, however, there were still dishes referred to as 'sukiyaki.'
Japanese: 日本では幕末になるまで、仏教の戒律などのため牛肉を食べることは一般には行われていなかったが、別に「すきやき」と称された料理は存在していた。
English: An old book published in 1643, titled "Ryori-monogatari" (a story of cooking) refers to a dish named 'sugiyaki.'
Japanese: 古くは寛永20年（1643年）刊行の料理書『料理物語』に「杉やき」が登場している。
English: This was a dish of fish and shellfish, including sea bream, and vegetables, all boiled in miso soup (soup made from fermented soybean paste) in a box made of sugi material (Japanese cedar).
Japanese: これは鯛などの魚介類と野菜を杉材の箱に入れて味噌煮にする料理である。
English: Furthermore, another cookbook "Ryori-hayashinan" (literally, quick guidance for cooking) published in 1801, states that 'The term 'sukiyaki' refers to cooking birds' meat (as per mentioned on the right) by grilling it on the blade of a suki (a spade) until its color changes and it looks like it would taste good.'
Japanese: さらに享和元年（1801年）の料理書『料理早指南』では、「鋤やき」は「鋤のうへに右の鳥類をやく也、いろかはるほどにてしょくしてよし」と記述されている。
English: Other concrete descriptions of sukiyaki exist in the books "Ryori-Dango-shu" (literally, collection of consultations on cooking) published in 1804, and "Geiniku-Chomi-kata" (literally, how to season whale meat) published in 1829, from which we can derive that sukiyaki dishes were cooked by broiling poultry meat such as duck and chicken or other meat like whale meat, on a heated spade over a fire.
Japanese: また、文化(日本)元年（1804年）の『料理談合集』や文政12年（1829年）の『鯨肉調味方』にも具体的な記述が見られ、使い古した鋤を火にかざして鴨などの鶏肉や、あるいは鯨肉などを加熱する一種の焼肉であったことが判る。
English: These two dishes, 'sugiyaki' or boiled fish and shellfish, and 'sukiyaki' or grilled birds and fish meat, are regarded as the origins of current day 'sukiyaki' in the form of nabemono (a dish served in a pot at the table) with beef.
Japanese: この魚介類の味噌煮の「杉やき」と、鳥類・魚類の焼肉という「鋤やき」という二種類の料理が、牛肉の鍋物としての「すき焼き」の起源と言われている。
English: Another theory is that the name of 'sukiyaki' came from sukimi (scraped meats) being used as ingredients.
Japanese: なお、すき身の肉を使うことから「すき焼き」と呼ばれるようになったという説もある。
English: In 1859, when the Yokohama Port was opened, large quantities of beef were brought in from rural areas (such as Kobe) on behalf of foreigners living at enclaves who hankered for beef.
Japanese: 安政6年（1859年）に横浜港が開港すると、居留地の外国人が牛肉を欲しがり、地方から牛肉が運ばれるようになった（神戸市からと言われている）。
English: Under these circumstances, a restaurant which served gyu-nabe was established in 1862 by an owner of a Japanese style pub, Isekuma, in the town of Irifune-cho, Yokohama.
Japanese: このような状況で、文久2年（1862年）に横浜入船町で居酒屋を営んでいた伊勢熊（いせくま）が牛鍋屋を開業する。
English: This shift in society was depicted in "Agura-nabe" a popular novel written in 1871 by Robun KANAGAKI (a writer of light literature late in the Edo period).
Japanese: 仮名垣魯文はこうした状況を『安愚楽鍋』（1871年）に描き出している。
English: At the same time 'gyu-nabe' appeared in the Kanto region, the people of the Kansai region were making 'sukiyaki' for which beef was broiled before seasoning it with sugar, soy sauce and broth.
Japanese: この関東の「牛鍋」に対し、関西では先に焼いた牛肉を砂糖・醤油・出汁で調味する「すき焼き」が行われていた。
English: Gradually people in the Kanto region began to use the term 'sukiyaki' as well.
Japanese: 次第に関東でもこちらの「すき焼き」という呼称が定着していったようである。
English: Now, in Yokohama, there is a restaurant famous for its gyu-nabe which uses chunks of beef basted in thick miso sauce (sauce from soybean paste) and sautéed with warishita in a pot.
Japanese: 横浜にはぶつ切り牛肉を使い、適宜、割下を注ぎながら濃い味噌だれで炒りつけるように煮る牛鍋を供する名店がある。
English: Early in the Meiji period, 'gyuya' (restaurants that served beef dishes) were assumed to have sold mainly such miso-based gyu-nabe dishes.
Japanese: 明治初期の「牛屋（ぎゅうや）」の牛鍋もこうした味噌鍋が主流であったと思われる。
English: The above mentioned miso-based dish with beef chunks may be regarded as a remnant or prototype for other gyu-nabe style cooking.
Japanese: 先述のぶつ切り牛肉の味噌鍋の店も、こうした牛鍋のプロトタイプの名残りと見る事ができよう。
English: Sukiyaki in the Kanto region is based on the gyu-nabe popularly eaten in the Meiji period, where beef is boiled in a soup of warishita which has been prepared beforehand by mixing soup stock with soy sauce, sugar, mirin and sake.
Japanese: 関東のすき焼きは明治に流行した牛鍋がベースになっており、出汁に醤油・砂糖・みりん・酒などの調味料を混ぜた割下をあらかじめ用意し、割下の中で牛肉を煮る。
English: However, in the Kansai region, sukiyaki refers to a dish in which beef is grilled first, as the phrase sukiyaki implies ("yaki" meaning to broil or grill,) which is then flavored by covering it with sugar and soy sauce.
Japanese: 関西のものは文字通り牛肉を焼く料理で、肉が焼けたところに砂糖を乗せるかまぶし、醤油を直接加えて味付けをする。
English: The procedures for cooking sukiyaki in the Kansai region has various characteristics which include, boiling the meat and moist vegetables separately, as well as not cooking it together with Konjac paste which can harden the meat, and so forth.
Japanese: 肉と水の出る野菜を同時に焼かない点、コンニャクなど肉を硬くする作用を持つものを一緒に焼かないことなど、関西の調理の手順には特徴がある。
English: However, in some parts of the Kansai region, people prepare sukiyaki by putting vegetables and other ingredients in the pot only after the beef is cooked, with the intention of the sugar and soy sauce mixing together with the water from the vegetables and other ingredients.
Japanese: ただし、野菜など他の食材から出る水分と砂糖および醤油が混ざることを考慮して、牛肉が焼けた後に他の食材を加えて調理する地域もある。
English: Nowadays, however, this border has become unclear due to warishita soup being commonly sold in markets as an all-purpose seasoning.
Japanese: 現在では割下を万能調味料として売り出していることもあり、その境界は明確ではなくなってきている。
English: In Hokkaido and Niigata Prefecture, people used to use pork in Sukiyaki instead of beef.
Japanese: 北海道や新潟県ではその昔、牛肉ではなく豚肉を使うことが一般的だった。
English: This was because beef was once so expensive in those areas that people were less accustomed to eating it.
Japanese: これはかつてこの地域では牛肉が高価だったせいもあり、食べる習慣があまりなかったためである。
English: Today, however, people often use beef for sukiyaki, which is now available at comparatively cheap prices in the market.
Japanese: しかし、比較的安価に牛肉が提供されるようになった現在では牛肉を使う場合が多い。
English: Also, the vegetables used as ingredients for sukiyaki differ by region, like moyashi (bean sprouts), potato and so forth.
Japanese: 入れる野菜も、地方によってはモヤシを入れたりジャガイモを入れたりと様々である。
English: According to an essay written by Roppa FURUKAWA, Kansai is the birthplace of the custom of eating grilled meat and other ingredients after dipping them in beaten eggs, and reportedly, there was no restaurant in the Kanto region that offered beaten eggs for gyu-nabe based sukiyaki dishes at the time.
Japanese: 古川緑波のエッセイによると、焼けた肉は具材を溶き卵に潜らせて食べるのは関西発祥で、関東の牛鍋をベースとしたすき焼き店では、溶き卵を出す店は無かったらしい。
English: Later, when sukiyaki restaurants in the Kansai region expanded their business into the Kanto region, they brought with them the custom of eating sukiyaki with beaten eggs and it later became generally accepted in the Kanto region.
Japanese: その後、関西のすき焼き店が関東に進出してきた時に、溶き卵を付けて食べる習慣も持ち込まれ、一般化したと言う。
English: The reason why beaten eggs were used was to lower the temperature of hot ingredients before putting them into your mouth to prevent being scalded.
Japanese: なぜとき卵が使われるようになったかと言うと具材をいきなり口にいれ火傷をしてしまわないようにと、ほどよい温度にしてから食べるようにしたためである。
English: To finish, put boiled noodles into the pot and allow the flavor of the remaining soup to soak into them before eating.
Japanese: シメには茹でたうどんを入れ、旨みの凝縮された汁を味付けをし直した後、染み込ませて食べる。
English: Rosanjin KITAOJI recommended 'to alternate between eating the meat and the zaku (ingredients other than meats).'
Japanese: なお、北大路魯山人によると「まずは肉だけを煮て食べ、次にザクだけ、というように交互に食べるとよい」という。
English: Although some quantity of water may be released from the vegetables, you can adjust the flavor by adding more water, Japanese sake or seaweed broth, as you like.
Japanese: 水分は野菜から出るが、ここで好みにより水や日本酒、昆布出汁を追加しても良い。
English: This song by Kyu SAKAMOTO with the lyric "Uewo Muite Aruko" (literally, let's walk looking upward) was a big hit in the United States of America in 1963.
Japanese: アメリカ合衆国では、1963年に坂本九の曲『上を向いて歩こう』が大ヒットした。
English: The reason the song was titled SUKIYAKI, is attributed to the fact that sukiyaki is a dish representative of Japan, as well as the fact that the head of the record company enjoyed eating delicious 'sukiyaki' in Japan.
Japanese: 曲名の由来はすき焼きが日本を代表する料理であり、またレコード会社の社長が日本で食べた「スキヤキ」が旨かったからであるとされる。
English: This song was ranked No. 1 by two magazines, Billboard and Cash Box on June 15, 1963.
Japanese: 同曲は、1963年6月15日にはビルボードおよびキャッシュボックスの第1位にランキングされた。
English: Even today, this is the only Japanese song to ever rank No. 1 in the charts in the U.S.A.
Japanese: 日本人の歌がアメリカでヒットチャートのNo.1になったのは、現時点でこの曲だけである。
English: Certain ingredients such as shirataki (white stringy food made from konjac starch) should be set apart from the meat in the pot, because calcium contained in the shirataki causes the nearby meat to harden.
Japanese: しらたきの近くに肉を置くと、しらたきに含まれているカルシウム分のために肉が硬くなるので、これらの具は離して置いたほうが良い。
English: Some households in Japan are said to have sukiyaki on New Year's Eve or on New Year's Day, in which case sukiyaki is seemingly regarded as a symbol of extravagant cuisine.
Japanese: 大晦日や正月にすき焼きを食べる家庭があるが、これは豪華な食事の象徴のようである。
English: In Okinawa Prefecture, sukiyaki is often listed on the menu at inexpensive eating locations, but their sukiyaki is different from the mainland's sukiyaki that is served in a cast-iron pot.
Japanese: 沖縄県では大衆食堂のメニューにしばしば掲げられるが、これは鉄鍋で煮込みながら食べる本土のすき焼きとは異なる。
English: Sukiyaki in Okinawa is an a-la-carte dish made from meat, vegetables and tofu boiled together for sweetness and then served on a plate with a raw egg (or an egg fried sunny-side up.)
Japanese: 沖縄のすきやきは、肉と野菜、豆腐を甘く煮合わせたものに生卵（あるいは目玉焼き）を乗せて平皿に盛った一品料理である。
English: It's possible that in Okinawa which is in a subtropical region, similar to Hawaii, meals which require a large heated pot at the table were unlikely to be developed.
Japanese: これはハワイと同様に亜熱帯に属する沖縄県では、食卓で火を用いる鍋料理が発達しなかったことによる変化であると考えられる。
English: Hawaiian people have a dish made of boiled foods called 'Hekka.'
Japanese: ハワイ州にはすき焼きから派生した「ヘッカ」と呼ばれる煮込み料理がある。
English: This is a dish introduced by Japanese immigrants that settled in Hawaii, however, it uses chicken instead of beef.
Japanese: これは日系移民が伝えて定着したもので、現地では牛肉ではなく鶏肉を用いるのが一般的である。
English: In Thailand, there is a dish called 'Thai Suki' (Thai-style sukiyaki,) which is, however, more similar to shabu-shabu than sukiyaki.
Japanese: タイ王国には「タイスキ」(ThaiSuki)という料理があるが、これはしゃぶしゃぶに近い料理である。
English: As Koki MITANI described in his essay, a considerable number of people understand sukiyaki to be 'a dish in which meat is lightly grilled, then water is added and boiled together with sauce, sugar, vegetables and shirataki.'
Japanese: 三谷幸喜のエッセイにもある話だが、すき焼きを「軽く炒めた肉に水を加え、醤油と砂糖と野菜類としらたきを入れて煮込んだ料理」と認識している人がかなりいる。
English: This is due to skipping the preparation of warishita stock (in Kanto-style) or the layer of sugar (in Kansai-style) because it would be too troublesome or time-consuming.
Japanese: 家庭で、割り下を作る（関東風）、砂糖をかける（関西風）などの手間を面倒臭がって、あるいは、時間が掛かるという理由から省いた結果である。
English: In extreme cases, children are sometimes taught to understand sukiyaki to be 'a boiled dish of meat (after being grilled with grease from beef fat) in hot water and soy sauce (without vegetables and shirataki,)' or 'a dish of nikujaga (a sweet boiled dish of meat and potato) without the potato.'
Japanese: 極端な場合は、「牛脂で焼いた肉を水と醤油で煮たもの（野菜やしらたきの類は入っていない）」や「肉じゃがのジャガイモ抜き」がすき焼きだ、と子供が思い込まされるケースも多々有る。
English: It sometimes happens that a person taught that this 'boiled sukiyaki' is sukiyaki would identify the above mentioned original sukiyaki as a different dish altogether, regardless of it being Kanto-style or Kansai-style.
Japanese: 「煮たすき焼き」をすき焼きと思い込まされた人が上記のすき焼き（関東風、関西風を問わず）を見た時、別の料理であると認識してしまうケースもある。
English: The term 'public bath house,' in the Act, refers to a facility that offers a public bath using warm water, hot saltwater (including bath), onsen (hot spring) or others.
Japanese: この法律で「公衆浴場」とは、温湯、潮湯又は温泉その他を使用して、公衆を入浴させる施設をいう。
English: The term 'public bathhouses,' in the Act, refers to public bathhouses specified in paragraph 1 of Article 1 of the Public Bath House Act (Act No. 139 of 1948), for which a bathing fee is specified based on the provision set forth in Article 4 of the Price Control Ordinance (Ordinance No. 118 of 1946).
Japanese: この法律で「公衆浴場」とは、公衆浴場法（昭和二十三年法律第百三十九号）第一条第一項に規定する公衆浴場であつて、物価統制令（昭和二十一年勅令第百十八号）第四条の規定に基づき入浴料金が定められるものをいう。
English: Public bathhouses subject to the Public Bath House Act are categorized into 'ordinary public bathhouses' and 'other public bathhouses,' pursuant to the regulations of the respective prefecture.
Japanese: 公衆浴場法の適用を受ける公衆浴場は各都道府県の条例で、「普通公衆浴場」と「その他の公衆浴場」に分類される。
English: The term 'ordinary public bathhouse' is generally defined as a 'public bathhouse established for the basic necessities for health in daily life,' and 'ordinary public bathhouses' are generally called 'sento.'
Japanese: 「普通公衆浴場」とは、おおよそ「日常生活における保健衛生上必要な入浴のために設けられた公衆浴場」と定義され、一般に「普通公衆浴場」を「銭湯」と呼ぶ。
English: The regulations of each prefecture specify the sanitation guidelines for facilities as well as the quality standards for bathwater.
Japanese: 各都道府県の条例では、施設の衛生基準や浴槽水の水質基準などが定められる。
English: The upper limit of the bathing fee is decided and specified by each prefectural governor pursuant to the provisions set forth in the Price Control Ordinance (which was proclaimed before the proclamation of the current Constitution and has the same binding effect as the law).
Japanese: なお、入浴料金は物価統制令（現憲法発布前に出された勅令。法律としての効力を持つ）の規定により、各都道府県知事の決定で上限が定められる。
English: Each prefecture adopts a system of classifying the fee into 'adults' (middle-school students or above), 'children' (elementary-school students) and 'infants' (babies and children under school age).
Japanese: いずれの都道府県においても「大人（中学生以上）」「中人（小学生）」「小人（未就学乳幼児）」の料金分けを採用。
English: In the Kamakura period, there appeared some temples and shrines that allowed the public to use 'yokudo' (bath halls) at no charge, such facilities having been established there in order for Buddhist monks to purify themselves.
Japanese: 鎌倉時代になると僧侶達が身を清める為に、寺社に設置されていた「浴堂」を一般にも無料で開放する寺社が現れた。
English: Eventually, once the manorial system had collapsed, such temples and shrines started to charge bathing fees, and it's said that this was the origina of the full-fledged sento.
Japanese: やがて荘園制度が崩壊すると入浴料をとるようになり、これが本格的な銭湯の始まりと言われている。
English: The first sento in the Edo period was a bathhouse using a moist-air bath, which was opened in 1591 by ISE no Yoichi near Zenigame-bashi Bridge at Edo-jo Castle.
Japanese: 江戸における最初の銭湯は、天正19年（1591年）江戸城内の銭瓶橋の近くに伊勢与一が開業した蒸気浴によるものであった。
English: At that time, an entrance called a zakuro guchi (entrance to a public bath) was established in front of the bathtub.
Japanese: 当時は湯船の手前に石榴口（ざくろぐち）という入り口が設けられていた。
English: The zakuro guchi made the inside very steamy and dark, so that users couldn't tell whether the bathwater was clean or not.
Japanese: 石榴口のために中は湯気がもうもうと立ちこめ、暗く、湯の清濁さえわからないようにしていた。
English: Additionally, it is said that zakuro guchi was tampered with so as to put the used water back into the bathtub.
Japanese: また石榴口に細工をほどこし、客がいちど使った湯をふたたび浴槽にいれたという。
English: "Yuya Mansai Koyomi" (a calendar of comical topics at bathhouses) said that 'the taking of water spilled from the wooden floor at the wash place started in the Bunsei era.'
Japanese: 『湯屋漫歳暦』には「文政（年間）の末に流し板の間より汲溢（くみこぼ）れを取ることはじまる」とある。
English: Because it was difficult, from the management perspective, to establish separate bathtubs for men and women, people would bathe together irrespective of age or sex.
Japanese: ）また男女別に浴槽を設定することは経営的に困難であり、老若男女が混浴であった。
English: The inside was dark because the entrance was small and no windows were established so as to prevent the steam from coming out.
Japanese: 蒸気を逃がさないために入り口は狭く、窓も設けられなかったために場内は暗かった。
English: Although mixed bathing was banned under the 'Ban on Mixed Bathing' in 1791, and later under the Tempo Reforms, the ban wasn't always observed.
Japanese: 寛政3年（1791年）に「男女入込禁止令」や後の天保の改革によって混浴が禁止されたが、必ずしも守られなかった。
English: Separate bathing by gender on alternate days or by setting a different time was tried in Edo.
Japanese: 江戸においては隔日もしくは時間を区切って男女を分ける試みは行われた。
English: The sento bathhouse functioned as a place for entertainment and social intercourse among ordinary people, and rakugo (traditional comic storytelling) was sometimes held there.
Japanese: また浴場、銭湯が庶民の娯楽、社交の場として機能しており、落語が行われたこともある。
English: A bow with an arrow notched to the bowstring, or a signboard illustrating such a bow, was occasionally displayed at the entrance to the sento at that time.
Japanese: 当時の銭湯の入り口には矢をつがえた弓、もしくはそれを模した看板が掲げられることがあった。
English: Before the Meiji period, public bathhouses were generally called 'sento' or 'yuya' in Edo and were called 'furoya' in Kamigata (the area of Kyoto and Osaka).
Japanese: なお、明治以前には、江戸では「銭湯」「湯屋（ゆうや）」と呼び、上方では「風呂屋」と呼ぶのが一般的であった。
English: At that time, only the samurai residences of affluent persons could have home baths, and basically it was prohibited to have a home bath from the viewpoint of disaster prevention in Edo, where fires often occurred.
Japanese: また、当時は内風呂を持てるのは大身の武家屋敷に限られ、火事の多かった江戸の防災の点から内風呂は基本的に禁止されていた。
English: Although large-scale mercantile houses came to have baths at the end of the Edo period, the full-fledged popularization of home baths was seen later, during the period of rapid growth following World War II.
Japanese: 江戸末期には大店の商家でも内風呂を持つようになったものの、本格的な内風呂の普及は第二次世界大戦以降の高度成長期に下る。
English: Even though mixed bathing was banned out of consideration for foreigners in the Meiji period, the sento reached new heights of prosperity along with the advanced urbanization and improved awareness of hygiene.
Japanese: 明治時代に入ると外国への配慮から混浴は禁止されるが、銭湯そのものは都市化の進展や近代の衛生観念の向上とともに隆盛を極めた。
English: Sento were constructed everywhere, especially after the war, when the urban population increased to a significant extent.
Japanese: 特に戦後、本格的に都市人口が増大すると、至るところで銭湯が建築された。
English: There are such benefits that a performer can secure a hall with a high ceiling, and the sento can aim at the effect of attracting visitors.
Japanese: 演奏者は天井の高い会場を確保でき、銭湯は集客効果も狙えるという利点がある。
English: Some of the sento that had closed were remodeled into cafes and modern art galleries after their interiors were renovated.
Japanese: また、閉鎖した銭湯の内装をリノベーション化してカフェや現代美術ギャラリー(美術)に改築されている。
English: The number of Sento joining the Public Bathhouses Union (All Japan Public Bathhouses Association) was 5,267 as of the end of March 2005.
Japanese: 平成17年（2005年）3月末日における全国浴場組合（全国公衆浴場業生活衛生同業組合連合会）加盟の銭湯の数は5267軒。
English: Since the period of high economic growth, both the numbers of visitors to sento and the numbers of sento have decreased significantly because housing equipped with bathrooms became popular and bath facilities called 'super sento' opened one after another in the Heisei period.
Japanese: 高度経済成長期以降、風呂付住宅が一般的になったことや、平成期に入って「スーパー銭湯」と呼ばれる入浴施設が次々と開業しており、急速に利用客、軒数共に減らしている。
English: Even in Osaka Prefecture which has the largest number of sento in Japan, each year 30 to 60 sento close their doors, and consequently the number decreased from 2,531 in 1969 to 1,103 at the end of March 2008.
Japanese: 全国最多の大阪府でも毎年30軒から60軒が廃業しており、1969年に2531軒あったものが、2008年3月末には1103軒まで激減している。
English: As of May 24, 2006, the number of sento charging bathing fees for adults in 6 prefectures in the Tohoku region was 112 (350 yen) in Aomori Prefecture, 44 (350 yen) in Iwate Prefecture, 22 (360 yen) in Akita Prefecture, 20 (360 yen) in Miyagi Prefecture, 4 (300 yen) in Yamagata Prefecture and 25 (350 yen) in Fukushima Prefecture.
Japanese: なお、平成18年（2006年）5月24日現在における東北6県の銭湯数（大人の入浴料金）は、青森県112軒（350円）、岩手県44軒（350円）、秋田県22軒（360円）、宮城県20軒（360円）、山形県4軒（300円）、福島県25軒（350円）。
English: A typical sento is structured as follows (the layout shows the most popular pattern of sento in the Kanto region):
Japanese: ごく一般的な銭湯の構造の例は次のようになっている（なお、この見取り図は関東地方の銭湯に多いパターンである）。
English: (3) Bathtub: Sometimes the bathhouse will be equipped with a water bath, electric bath, stream of water cascading onto the back, zaburo (bathtub with massage water flow, in which visitors can sit down), jet bath, kusuriyu (medicated bath), open-air bath, etc.
Japanese: （3）浴槽：水風呂、電気風呂、打たせ湯、座風呂、ジェット風呂、薬湯、露天風呂などを備えている施設もある。
English: Sometimes the rules and manners for bathing are displayed in the dressing rooms of public bathhouses, especially for people who are unfamiliar with Japanese-style bathing.
Japanese: 特に日本式の風呂になじみの無い者のために、浴槽の中で体を洗わないなど入浴のルールや作法を脱衣場などに掲示しているところもある。
English: Generally, in eastern Japan this water faucet is established in the innermost recess of the bathroom, while in western Japan it's situated in the center of the bathroom.
Japanese: 東日本では浴室奥に設計されることが多く、西日本では浴室中央に設計されることが多い。
English: However, the bandai is designed to be situated as a front desk in new facilities, being separate from the dressing room.
Japanese: しかし新しい施設では、脱衣所とは別にフロントのように設計されることが多い。
English: (10) Spot garden: In some facilities, small Japanese-style plants are arranged in a corner.
Japanese: （10）坪庭：片隅に小さな日本風の植栽などが設けられている所もある。
English: A painting of Mt. Fuji on the front wall of the men's bath was a symbol of the bath culture in Japan.
Japanese: 男湯の浴室正面の壁面に広がる富士山を主体とした図柄は、日本の風呂文化の象徴でもあった。
English: Upon hearing the word 'sento,' many people recall a painted mural of Mt. Fuji.
Japanese: 「銭湯」と聞くと富士山の壁絵を思い浮かべる人は少なくはないと思われる。
English: Because a bathtub is often designed to be situated in the center of the bathroom of a sento in western Japan, in most cases the sento has no painted mural.
Japanese: 西日本の銭湯では浴槽が浴室の中央に設計されることが多いこともあり、壁面にペンキ絵はほとんど無い。
English: It is said that the painting of Mt. Fuji was born at 'Kikai-yu' (Kikai public bathhouse), located in Kanda, Sarugaku-cho, Tokyo.
Japanese: 富士山のペンキ絵は、東京神田猿楽町にあった「キカイ湯」が発祥といわれる。
English: It started in 1912, when the master of 'Kikai-yu' asked Koshiro KAWAGOE, a painter, to draw a mural painting, and his mural received publicity.
Japanese: 大正元年（1912年）に「キカイ湯」の主人が、画家の川越広四郎に壁画を依頼したのが始めで、これが評判となった。
English: Subsequently there appeared a succession of sento, mainly in Tokyo and eastern Japan, and this generated the concept that the word 'sento' made people imagine the painted art.
Japanese: その結果、これに倣う銭湯が東京や東日本を中心に続出し、銭湯といえばペンキ絵という観念を生じるに至った。
English: For painted art in the bathroom of women's bath, a train or a car, not Mt. Fuji, was often painted so as to please infants and children.
Japanese: 女湯の浴室のペンキ絵は、富士山でなく、幼児や子供が喜ぶ汽車や自動車が描かれることが多かった。
English: As of 2001, only five paint artists existed in Kanto, so the continued existence of successors is threatened.
Japanese: 2001年の時点でペンキ絵の絵師は関東で5名を残すのみとなり後継者の存続が危ぶまれている。
English: Incidentally, when renewing (in 2002) a background mural painting of a panoramic model train operation corner in the Transportation Museum (which was closed in May 2006), a row of mountains around Mt. Fuji was painted by an artist specializing in works for sento.
Japanese: ちなみに平成18年（2006年）5月に閉館した交通博物館のパノラマ模型運転コーナーの背景壁絵のリニューアルの際（平成14年・2002年）にも、銭湯のペンキ絵の絵師によって、富士山などを主体とした山々が連なるペンキ絵が描かれた。
English: The tile art that is seen nationwide was traditional Kutani-yaki (Kutani ware) and was popularized by a pottery named 'Rineido' in Kanazawa, Ishikawa Prefecture, from the prewar era.
Japanese: 全国的にみられるタイル絵は、伝統の九谷焼で戦前より石川県金沢の「鈴栄堂」という窯元が全国に広めたもの。
English: In order to decorate a large area such as a wall surface, a part of the picture drawn on each of more than two large-sized tiles constitutes one painting.
Japanese: 壁面などの広い面積を装飾するため複数枚の大型タイルに柄続きの総柄に仕上げる。