nntsuzu/KFTT huggingface dataset:
English: In recent years, illustrators in the world of subcultures are sometimes also called eshi.
Japanese: 近年、サブカルチャーの世界において、イラストレーションを描いている者も「絵師」と呼ばれていることがある。
English: Those who enjoy their work mainly use this word as a term of respect, and using the Chinese character "師" which represents a skilled person also implies their attitude of respect, just like the case of Japanese-style painters as described above.
Japanese: 主に作品を鑑賞する側から敬称の1つとして使われる言葉であり、先述の日本画家などと同じく「技能に長けた者を意味する『師』」が用いられていることからもその側面をうかがい知ることができる。
English: For this reason painters hardly call themselves eshi, but they often call themselves 'ekaki' (a painter) or 'eshi no naka no hito' (literally means "a person inside eshi") instead.
Japanese: よって絵師自身が「絵師」と名乗ることはほとんどなく、「絵描き」「絵師の中の人」などと自らを呼んでいることが多い。
English: People sometimes think illustrations (or graphics) are the more important element, rather than the stories in cartoons, animated cartoons, and video games.
Japanese: 漫画、アニメ、ゲームなどにおいて、イラスト（グラフィック）は時にシナリオなどよりも重要視される要素である。
English: Therefore cartoonists and lead animators for animated cartoons and video games who can paint or draw beautiful pictures have gradually gained steady fans who regard them as artists, and their one-of-a-kind illustrations and illustration collection books are now distributed in large quantities.
Japanese: そのため美麗な絵を描く漫画家やアニメ・ゲームの原画家は「画家」としての固有のファンも獲得するようになり、彼らの描く1点もののイラストやイラスト集の書籍が大量に流通するようになった。
English: Also, many ordinary people paint or draw and publish derivative works (such as cartoons) and their original illustrations, as part of their hobbies or club activities.
Japanese: また、趣味や同人の一環として漫画などの二次創作物やオリジナルのイラストを描いて公開している者も多数存在する。
English: The spread of the Internet enabled them to publish their work to the whole world through websites in simple steps.
Japanese: インターネットが普及すると、彼らは作品をウェブサイトなどで非常に簡易な手順で全世界に向けて公開できるようになった。
English: Consequently, there have been many cases of a so-called opposite phenomenon whereby some amateurs are appreciated and engaged as video game lead animators, cartoonists, or as illustrators, according to the reality that they have obtained a large number of fans through websites.
Japanese: そのため、アマチュアでありながらネット上で多数のファンを獲得し、その実力を買われてゲーム原画師や漫画家、イラストレーターとして採用される、逆転現象といえる事例も多く発生した。
English: In other words, unlike traditional artists' works, their original pictures (their most primary pictures) are made with computer graphics, not on paper or canvases, and this allows them to make an infinite number of complete duplications of their originals, which are distributed on the Internet (occasionally regardless of the artist's intention).
Japanese: すなわち、彼らの作品は従来の画家の作品とは異なり、紙や画布ではなくコンピュータグラフィックスが一次テクスト（最も原初的なテクスト）であって、オリジナルと全く同じものを無数に複製することが出来、それが（時に本人の意思と無関係に）インターネット上で流通しているのである。
English: In addition, their values in regard to their works are backed up by their common subculture, which is generally called 'otaku' (geek) culture, instead of the traditional artistry and commercialism.
Japanese: 加えて彼らの、作品に対する価値観は従前の芸術性や商業性ではなく、いわゆる「おたく」文化という共通のサブカルチャーによるものを背景に持っている。
English: As a consequence their world has had nothing to do with the art industry which belongs to the high culture (thus people do not think of Takashi MURAKAMI as an 'eshi').
Japanese: そのためハイカルチャーとしてのアートの業界とは無縁の存在であった（よって村上隆は「絵師」として認知されていない）。
English: The term 'eshi' or more specifically 'moe eshi' (a painter who draws pictures of cute, young female characters to whom one forms a strong attachment) is now widely used to refer to painters whose activities are beyond the range of traditional painters or illustrators.
Japanese: こうした、従来の「画家」「イラストレーター」という言葉では捉えられないような活動をする人たちを指す言葉として、「絵師（萌え絵師）」が広く用いられるようになった。
English: Himono (dried fish) is a generic term for processed foods made by drying various sea foods such as fish.
Japanese: 干物（ひもの、英語Driedfish）とは、魚などの魚介類の身を干した加工食品。
English: Fish is generally cleaned, butterflied and dried but small fish such as sardines are normally dried whole and served as 'Maruboshi'(dried whole fish).
Japanese: 身を開き、内臓を取り除いてから干す加工法が一般的だが、いわしなど小型の魚はそのまま干して「丸干し」として食用に供することもある。
English: This is a common processing method used in areas where there is a large volume of fish caught and dried fish is being produced in countries around the world in addition to Japan.
Japanese: 魚が豊富に捕れる地域で行われる加工法であり、日本のみならず世界各国で作られている。
English: Aong with rice, miso soup, pickles, Japanese omelet and nori seaweed sheet, dried fish is one of the essential items on the breakfast table in Japan.
Japanese: 日本ではご飯、味噌汁、漬物、卵焼き、海苔と並んで和食の朝食には欠かせない一品である。
English: Kanbutsu (dry food) is another form of dried seafood, but is made by thoroughly drying part of it, or the whole seafood.
Japanese: 同じ魚介類の乾燥品としては乾物もあるが、乾物は身の一部または全てを完全乾燥させて作られている。
English: Ventilation is considered particularly important when making dried fish and it is believed that the best dried fish is produced when it is exposed to dry air blowing in winter.
Japanese: 干物は風通しを特に重要視するため、乾燥した空気が吹き込む冬場の物が美味しいとされている。
English: Even when the term 'drying in the sun' is used, it is common to dry fish in the sun for approximately one hour and then placed into the shade for the rest of drying process.
Japanese: 実際に天日干しと言っても１時間程度干すだけであとは影にて干す事が多い。
English: The photograph accompanying this article shows fish drying in the sun, but they remain in the sun for a very brief period and approximately one hour after being dried, the fish will be available to sell.
Japanese: 本稿の写真では天日で干しているが、その時間も短時間で、干したあと1時間程度で直ぐに販売される。
English: With this long-standing method, the importance is placed upon extending the shelf-life of the product and to control the growth of bacteria seafood is dried for days to remove a substantial amount of water resulting in the disadvantage of the finished product having less flavor, is tough, and has an unattractive texture.
Japanese: 保存性を重視し細菌類の繁殖を抑えるため、長い日数をかけて干し、かなりの水分を抜いていたが、風味が抜け身が硬くなり食感が悪くなる欠点がある。
English: Since a very small amount of water has been removed, this type of dried fish has a poor shelf-life and requires refrigeration.
Japanese: 軽く水分を抜くだけにとどめたもので、保存が効かないため、冷蔵庫での貯蔵が必要となっている。
English: - Anchovies are mainly used to make shirasuboshi, niboshi, mezashi and gomame (dried anchovies).
Japanese: -主にカタクチイワシを使い、しらす干しや煮干し、目刺、ゴマメにする。
English: In most cases, sun drying is the basic method to produce dried fish and in recent years rotating drying racks for hanging fish, to keep insects away, and to accelerate the drying process, have become available.
Japanese: ほとんどの干物では天日乾燥が基本であり、最近では虫付きを防ぎ乾燥を早めるため、つり下げた魚を回転させる干し台が作られている。
English: In places such as processing plants where dried fish is mass produced, artificial dehydrators are used, and, with namaboshi, cool-temperature dehydrators are sometimes used to retain the water contents of the fish.
Japanese: 工場など大量生産などを行う所では人工乾燥機が使われており、生干しでは水分を保つため低温の乾燥機を使うこともある。
English: The drying method whereby fish are wrapped in cellophane is especially referred to as bunkaboshi.
Japanese: なお乾燥する時に魚をセロファンで包む方法は、特別に文化干しと称されている。
English: Dry immediately, or dry, after soaking in brine overnight with the salt concentration being approximately equivalent to that of seawater, in a sunny, well-ventilated place for half a day.
Japanese: 海水程度の塩水に一晩漬けるか、もしくはそのまま、半日ほど風に当たるよう日干しにする。
English: In the regions including Asia, Africa and Europe where there is a vibrant fishing industry, various types of dried fish are being produced.
Japanese: アジア、アフリカ、ヨーロッパなど、漁業の盛んな地域では、さまざまなタイプの干物が製造されている。
English: Similar dried cod is produced in Italy and Spain that are referred to as Baccalà and Bacalao, respectively.
Japanese: 同様のものがイタリアではバッカラ（Baccalà）、スペインではバカラオ（Bacalao）の名で作られている。
English: First, sheets of candy in colors that represent the different parts of the face of Kintaro (the main character of a Japanese folk tale) are prepared, such as his eyes (including his eyelashes and pupils), nose, mouth and sakayaki (the shaved part of a samurai's head).
Japanese: 日本の昔話の主人公である金太郎の顔の睫毛や瞳などを含む目・鼻・口・月代（さかやき）などの色を模した板状の飴をあらかじめ用意しする。
English: After these sheets of colored candy have been arranged so that, once they have been rolled, Kintaro's face will appear on the cut end of the bar of candy when it is sliced crosswise, they are rolled up into a cylinder, stretched until the desired thickness has been achieved, and then cut to an appropriate length.
Japanese: 切った断面が顔の形になるように各部位に配置した後、適当な太さに細長く伸ばし切断したもの。
English: The subject matter is principally the face of Kintaro but the faces of characters in other stories, comics, etc. and letters may also be used.
Japanese: 題材は基本的には金太郎の顔だが、金太郎の顔でないキャラクターや文字などの場合もある。
English: Based on the fact that Kintaro's face never changes, a person who is inflexible and lacks individuality in terms of their attitude toward opinions or other people are sometimes described as being 'Kintaroame like'.
Japanese: これから派生して、人や意見について、杓子定規で個性がなくどこを取っても同じようなことを「金太郎飴的」と表現することがある。
English: Naginata (wielding techniques) is a modern martial art, using a wooden or bamboo sword which looks like the old Japanese weapon called "naginata" (originally, a pole with a wood shaft and a curved blade on its end).
Japanese: なぎなた（薙刀）とは、日本の古い武器である薙刀の木刀及び竹刀に似たなぎなたを使った現代武道。
English: With a harquebus introduced in Japan, naginata wielding techniques became rarely used on the battlefield, but from the last days of the Meiji period to the Taisho period, they were partially revived as a martial art for women, and this was called "onna naginata" (women's naginata).
Japanese: 鉄砲の伝来と共に戦場では使われなくなった武術の薙刀術のうち女薙刀が、明治末から大正にかけて女子の武道として発展。
English: (However, it was mostly the schools of "otoko naginata" (men's naginata) that participated in the process of establishing the naginata wielding techniques.)
Japanese: （ただし、なぎなた制定時に参画した流派の大部分は男薙刀の流派である）
English: Naginata wielding techniques are generally imagined to be women's martial art, but they are also used by men.
Japanese: 一般に女性の武道というイメージが強いが、なぎなたは男性も行うことが出来る。
English: A rice omelet is a rice dish of Japanese origin; it is chicken fried rice (or plain butter-fried rice) seasoned with ketchup and wrapped up with a thin round crepe of fried eggs, which is categorized as yoshoku (Western food) in Japan.
Japanese: オムライスは、日本で生まれたコメ料理のひとつで、ケチャップで味付けしたチキンライス（またはバターライス）を卵焼きでオムレツのように包んだ料理であり、日本料理のうち洋食に分類される。
English: Fry beaten eggs in a frying pan until half cooked and put some chicken fried rice in the middle of the fried eggs.
Japanese: フライパンに割りほぐした卵を入れて焼き、半熟になったところでチキンライスをのせる。
English: Fold the top and bottom sides of fried eggs over the rice to form an omelet ishaped like a leaf and the place it on a dish.
Japanese: 卵を折りたたむように裏返してチキンライスを包みこみ、木の葉型に整形して皿に盛る。
English: There are several restaurants that are self-claimed birthplaces of the rice omelet, but 'Hokkyokusei' in Shinsaibashi, Osaka City and 'Rengatei' in Ginza, Tokyo are well-known and are likely to be where the rice omelet originated.
Japanese: 「オムライス発祥の店」を自称する店はいくつかあるが、中でも有名であり有力とされるのは大阪心斎橋の「北極星」、東京銀座の「煉瓦亭」である。
English: The rice Omelet at Rengatei is fried rice with eggs and other ingredients, more like a type of Chinese-style fried rice.
Japanese: 「煉瓦亭のオムライス」は白飯に卵や具を混ぜ炒めたもので、どちらかというとチャーハンに近い。
English: Their rice omelet was originally cooked for the restaurant staff but, subsequently, the restaurant began to cater to the requests of their patrons.
Japanese: 賄い料理として食べていたものを、客が食べたいと所望したため供されるようになったものである。
English: The rice omelet at Hokkyokusei is ketchup-flavored fried rice wrapped withfried eggs being the root of mainstream rice omelets offered today.
Japanese: 「北極星のオムライス｣は、ケチャップライスを卵で包んだものであり、現在の主流のオムライスのルーツである。
English: It is said thatthe rice omelet was invented for a regular patron with a sensitive stomach who always ordered an omelet and plain rice and, in sympathy for the patron eating the same thing all the time, the restaurant owner one day cooked up a rice omelet for a change.
Japanese: 白飯とオムレツを別々に頼んでいた胃が弱い常連客を見て「いつも同じものでは可哀そうだから」という思いから生まれたとされる。
English: Since Hokkyokusei is located in Osaka, whereas, Rengatei is located in Tokyo with their versions of rice omelet being different, it is very difficult to determine which one is the original. rice omelet
Japanese: 東西という違いや品物の違いなど、どちらが元祖かという判断は非常に難しい。
English: Based on various facts such as that Rengatei began to offer the Original Rice Omelet in 1901, whereas, Hokkyokusei started to cook the rice omelet with ketchup-flavored rice in 1926 and the years that these restaurants were established (1895 for Rengatei and 1922 for Hokkyokusei), it is generally considered that the Rengatei version is the original according to various magazines and books.
Japanese: 煉瓦亭が元祖オムライスを世に送り出したのが明治34年、北極星がケチャップライスを使ったオムライスを作り出したのが大正15年であるという点、創業年代（煉瓦亭が明治28年、北極星が大正11年）などからか、雑誌や本など一般的には煉瓦亭が元祖とされることが多い。
English: In the movie 'Tampopo' (literally, dandelion), a different variation of the rice omelet recipe in which a plain omelet, half-cooked and soft inside, is placed on top of ketchup-flavored chicken fried rice.
Japanese: 映画「タンポポ(映画)」で有名になった作り方として、皿に盛ったチキンライスの上に中が半熟のプレーンオムレツをのせる。
English: At the table, the center of the omelet is split open lengthwise to allow the soft, half-cooked eggs to drape over the rice.
Japanese: その後食卓でオムレツに切れ目を入れて全体を包み込むように開くという方法がある。
English: This variation of rice omelet was the brainchild of Juzo ITAMI and was developed by Taimeiken, the old establishment of yoshokuya (restaurants serving Western food) in Nihonbashi, Tokyo (Chuo Ward, Tokyo).
Japanese: これは伊丹十三がアイディアを出し、東京日本橋(東京都中央区)にある洋食屋の老舗たいめいけんがつくりだしたものである。
English: Today, it is on the menu under the name of 'Tampopo Rice Omelet (Juzo Itami Style)' being one of the specialties of that restaurant.
Japanese: 現在「タンポポオムライス(伊丹十三風)」という名前で供され、店の名物の一つである。
English: A rice omelet is referred to as the 'Moe Omu' when the waitress (maid) writes a message or draws a picture (ASCII art) on the top with ketchup as a part of the service which has become common at these cafes.
Japanese: 「萌えオム」などと称して、店員（メイド）がオムライスの上にケチャップでメッセージや絵（アスキーアート）などを書いてくれるサービスが広く見られる。
English: When plain white rice, instead of ketchup-flavored chicken fried rice, is wrapped in an omelet, with sauce such as curry, demiglace or hashed beef being poured over, it is often referred to as 'omu something' such as 'omu-kare' (rice omelet with curry sauce) or 'omu-hayashi' (rice omelet with hashed beef sauce) being distinguished from a rice omelet.
Japanese: チキンライスではなく白飯を卵焼きで包み、カレーやデミグラスソース、ハヤシライスのソースなどをかけた料理は、オムライスとは区別され、「オムカレー」や「オムハヤシ」のように「オム○○○」と呼称されることが多い。
English: When fried soba noodles seasoned with Worcester sauce are wrapped in eggs instead of ketchup-flavored chicken fried rice, it is referred to as 'omu soba' (noodle omelet).
Japanese: チキンライスの代わりにソース焼きそばを卵で包んだものは「オムそば」と呼ばれる。
English: Some Chinese noodle shops serve a dish of Chinese fried rice wrapped in eggs which is referred to as 'omu chahan' (Chinese fried rice omelet).
Japanese: ラーメン店では、チャーハンを卵で包んだものを「オムチャーハン」として供している場合がある。
English: With omu chahan, the fried eggs are often inverted with the soft, half-cooked side being on top, which is the reverse of the usual manner for making a rice omelet, when wrapping the fried rice.
Japanese: オムチャーハンでは、焼いた面を裏、半熟の面を表と、通常とは表裏逆に包むことが多い。
English: Additionally, for omu chahan, ketchup is not used and, instead, the finely-chopped scraps of roast pork (chankoma) are placed on the top and the roast pork gravy is poured over as a finishing touch.
Japanese: また、ケチャップなどは用いず、チャーシューのカットエンド部分を細切れにしたもの（チャンコマ）を乗せ、チャーシューの煮汁をかける。
English: Omu chahan is sometimes topped with Chinese-style chili sauce (and, if sweet and sour sauce is used, it transforms to Tenshin-han [Tianjin-style rice].)
Japanese: チリソースなどをかけて中華風にすることもある（甘酢あんかけにすると天津飯になってしまう）。
English: There are some restaurants famous for their omu chahan dishes including 'China Cook Ryuka' in Chuo Ward, Tokyo and 'Mannen' in Kita Ward, Osaka City.
Japanese: 有名どころとしては、東京都中央区(東京都)の「チャイナクック龍華」、大阪市北区(大阪市)の「まんねん」など。
English: Since it uses a sword shorter than a uchigatana (a type of long sword), the name was coined by adding "ko" (short) to "tachi" (a sword or swordplay).
Japanese: 打刀の長さより短い刀を用いるので、剣術を意味する「太刀」に小をつけたことに由来する語である。
English: Kodachijutsu was established in the times when wakizashi was used and therefore, specifically it is an art using a wakizashi.
Japanese: 小太刀術の成立は脇差が用いられていた時代のため、具体的には脇差を用いる術である。
English: The dimensions of wooden swords used in training depends on the school and seems to be determined by the sizes of the short swords used at the time each school was established.
Japanese: 稽古に使用する木刀の寸法は各流派により異なり、流派成立の際の脇差などの小刀の大きさが影響しているようである。
English: Few swordplay schools specialize only in kodachijutsu, which is usually included as one style of swordplay.
Japanese: 小太刀術のみを専門にする剣術流派は少なく、通常は剣術の中に付属している。
English: In Kendo (Japanese martial art of fencing), Nihon kendo kata (Japanese kendo forms) also includes some kodachi forms, but generally they are not employed in kendo training so often.
Japanese: 武道の剣道においても日本剣道形に小太刀の形があるが、一般ではあまり稽古されない。
English: In the Meiji era, the Imperial Japanese Army (IJA) established jukenjutsu, a Japanese style martial art using the bayonet (currently called jukendo) based on the Japanese traditional art of spearmanship,
Japanese: 明治時代に大日本帝国陸軍において、日本の伝統的な槍術を元に日本式の銃剣術（現銃剣道）を制定した。
English: In 1921, the IJA also established tankenjutu (the martial art using a short sword, currently called tankendo) based on kodachijutu at Army Toyama School, as a fighting style using a bayonet sword without being attached to the rifle part.
Japanese: 1921年（大正10年）には陸軍戸山学校において、着剣（銃剣を銃に装着すること）していない状態の銃剣を用いた戦技として、小太刀術を元に短剣術（現短剣道）も制定した。
English: Today, tankenjutu is played under the name of tankendo in Japanese martial arts, and because of its evolution from jukendo, the All Japan Jukendo Federation supervises tankendo.
Japanese: 現在は、短剣術は武道の短剣道として行われ、銃剣道から派生した経緯から全日本銃剣道連盟が短剣道も統括している。
English: Besides, self-defense arts or sports using techniques of kodachijutu include Sports Chanbara.
Japanese: これ以外に、小太刀術の技法を応用した護身術・スポーツとしてスポーツチャンバラがある。
English: Daimonji yaki is an event in which bonfires are arranged so that they form a Kanji character '大' (Dai means big).
Japanese: 大文字焼き（だいもんじやき）は「大」の字を象った文字を松明の炎で描く行事である。
English: "Tekagami" is a collection of dankan (fragmentary pieces of a writing) written in kohitsu (ancient calligraphy), which are stuck on a folding book made from thick papers.
Japanese: 手鑑（てかがみ）とは、厚手の紙で作られた折帖に、古筆の断簡を貼り込んだ作品集。
English: After the Azuchi-Momoyama period, when ancient calligraphy came to be enjoyed for appreciation along with the popularity of Sado (Japanese tea ceremony), it became popular to cut out and collect a part of kansubon (books in scroll style) or sasshiso (books) such as scriptures, waka anthologies, and shosoku (letter) as 'kohitsugire' (samples of classical calligraphy).
Japanese: 安土桃山時代以降、茶道の流行にしたがって、古筆が鑑賞の対象として愛好されるようになると、経巻や歌書・消息などの巻子本や冊子装からその一部を切り取って「古筆切」として収集することが流行した。
English: Fanciers of ancient calligraphy created tekagami by sticking kohitsugire on books to appreciate ancient calligraphy and excellent handwriting.
Japanese: 古筆愛好家たちは、数多くの古筆・名筆を鑑賞するために、古筆切を帳面に貼り込んで手鑑を作成した。
English: Experts on appraising ancient writing (such as Ryosa KOHITSU) called kohitsuka, kohitsumi, and simply kohitsu carried tekagami which contain representative kohitsugire stuck on hojo (copybook printed from the works of old masters of calligraphy) to be used as standards for appraisals.
Japanese: また、古筆家、古筆見、あるいは単に古筆と呼ばれた古筆鑑定の専門家（古筆了佐など）は、鑑定の標準とすべき代表的な古筆切を法帖に押した手鑑を携行した。
English: Bonenkai (literally, forget-the-year party) is an annual event held at the end of the year by an organization or group to give those attending a chance to look back at the past year and show their appreciation for the hardships they have each endured, before forgetting the current year and committing themselves to making a fresh start in the upcoming year.
Japanese: 忘年会（ぼうねんかい）とは、組織や集団が一年の終わりにその一年間を振り返り、その間の苦労をねぎらい、忘れると共に新たな一年に向けて気持ちを新たにするために行われる年中行事である。
English: If an organization or a group mainly consists of adults, Bonenkai is held as a party to drink together, therefore, it is a big opportunity along with Shinnenkai (new year party) for izakayas (Japanese-style pub) and party halls.
Japanese: 成人が大半を占める組織や集団では、酒を酌み交わす宴会の形で行われることが多く、居酒屋や宴会場などでは新年会と並んで大きな需要を喚起する契機となる。
English: It is said that the history of Bonenkai of Japan began in the Kamakura or Muromachi period and it is thought that behavior of people at Bonenkai was quiet and solemn such as composing waka poems.
Japanese: 日本の忘年会の歴史は鎌倉時代もしくは室町時代に始まったと言われていて、和歌を詠むなど静かで厳かな内容だったとされている。
English: It was the Meiji period when the present Bonenkai, a festive event was established; it was widespread with catchphrases such as Bureiko (unrestricted binge).
Japanese: 近代の忘年会がお祭りムードに変化したのは明治時代からで、無礼講などのキャッチフレーズで広まった。
English: Shinnenkai is an annual event of an organization or a group held at the beginning of the new year.
Japanese: 新年会（しんねんかい）は一年の最初（正月）などに行われる、学校や職場などで行われる団体年中行事。
English: Generally, it is an event to celebrate the new year by drinking alcohol and exchange greetings.
Japanese: 一般的に、一年の始まりを祝う行事で、アルコール飲料を酌み交わしたりして、お互の新年の挨拶を行うことが多い。
English: On the other hand, many companies decide management policies or goals on the first work day of the new year.
Japanese: また企業では仕事始めに臨んで、経営方針や目標などを定めることが多い。
English: Although they differ from the other so much, it is the same that certain events are held at the beginning of the new year.
Japanese: 両方に大きな差こそあるが、新年のはじめに、会合を行うことには変わりはない。
English: "Sashiko" (an old needlework technology) is one area of handcrafts, embroidering patterns such as geometrical designs on fabrics with threads.
Japanese: 刺し子（さしこ）とは、手芸の一分野で、布地に糸で幾何学模様等の図柄を刺繍して縫いこむこと。
English: It started with cotton fabrics reinforced with cotton threads for warmth and strength.
Japanese: 保温、補強等のため木綿布に木綿糸で補強したものが始まりとされている。
English: Indigo cotton fabrics stitched with white threads are classic, but more colors for both fabrics and threads are available these days.
Japanese: 藍色の木綿布に白糸で刺すものが定番であるが、最近では、布/糸ともカラフルな色合いのものもできてきている。
English: Famous sashiko techniques include "koginzashi" (an old needlework technology) in the Tsugaru region, "hishizashi" (diamond sashiko) in the Nanbu region (Aomori prefecture), and "Shonai sashiko" in the Shonai region.
Japanese: 有名な刺し子技法には津軽地方の『こぎん刺し』、南部地方(青森県)の『菱刺し』、庄内地方の『庄内刺し子』がある。
English: Among sashiko examined and collected by Chuzaburo TANAKA, 786 pieces of sashiko clothes in the Tsugaru and Nanbu regions are specified as significant tangible folk cultural assets.
Japanese: 田中忠三郎氏が調査・収集した刺し子のうち津軽・南部の刺し子着786点が国の重要有形民俗文化財に指定された。
English: They are acknowledged as a collection with not only scholarly value, but also high artistic value that meets Chuzaburo TANAKA's peculiar aestheticism.
Japanese: それらは学術的価値は勿論、田中忠三郎氏独特の審美眼にかなった芸術的価値も高いコレクションとして認知されている。
English: Ie No Gei (literally, performance of a family) means performances or repertories of traditional performing arts such as Noh, Kyogen (farce played during a Noh play cycle), Joruri (Ballad drama), Kabuki, Kabuki Buyo (Kabuki Dance) and Kamigata mai dance, which have been passed down by the family recognized as the iemoto (the head family of a school) for generations, and especially the family has a good skill to perform them.
Japanese: 家の芸（いえのげい）とは、能・狂言・浄瑠璃・歌舞伎・歌舞伎舞踊・上方舞などの伝統芸能において、家元とみなされる家に代々相伝する、その家が特に得意としている芸や演目。
English: Ie No Gei is a contemporary expression for what, from ancient times until relatively recently, was once called 'Oiegei' (the specialty of a school of the performing arts).
Japanese: 古来「お家芸｣（おいえげい）と呼ばれていたものの現代的な表現である。
English: Bamboo shoots boiled beforehand should be cut in bite-sized pieces and simmered with liquid seasoning, made from soup stock, soy sauce, mirin (sweet sake for cooking), sake, sugar, salt, and so on, and then bamboo shoots should be taken out of the pot when it has simmered.
Japanese: 下茹でしたタケノコを一口大に切り、出汁、醤油、みりん、日本酒、砂糖、食塩などで作った調味液でゆっくりと煮て、煮あがったら取り出す。
English: Please be careful not to simmer the seaweed too long, for it could melt from the heat.
Japanese: なお、ワカメは煮すぎると溶けてしまうことがあるので注意が必要である。
English: Bamboo shoots and seaweed should be arranged in a bowl, and then the broth should be poured on them and then garnished with kinome (a young leaf of the Japanese pepper tree).
Japanese: 器にタケノコとワカメを盛って、煮汁をはり、木の芽（山椒の若葉）を添える。
English: Bamboo shoots and seaweed freshly harvested in spring are called 'a perfect match in the early spring,' so they are often used together in nimono or sirumono (soup).
Japanese: 春に収穫される新タケノコと新ワカメは「春先の出会い物」といわれ、煮物や汁物としてよく組み合わせて使われる。