nntsuzu/KFTT huggingface dataset:
English: Hakama is a kind of wafuku (Japanese traditional clothes) that is put on to cover the lower part of a person's body below the waist.
Japanese: 袴（はかま）は、和服において腰より下を覆うようにして着用する衣服の一種。
English: Its prototype was built in the Yayoi period, and hakama was mainly used by men and is regarded as a formal dress in recent times.
Japanese: 弥生時代にその原型が成立し、近世期においては主に男子において用いられ、礼装とみなされてきた。
English: In addition, men's trouser-like garment ('ko' used by Imperial Japanese Army), a cover of the lower part of the body that is used as an attachment to the main part of the clothing and so on, may be called hakama figuratively.
Japanese: また、以上より転じて、ズボン状の男子の衣服（大日本帝国陸軍における「袴（こ）」）や下部を覆うもの、本体の外側にさらにつけるもの、などを比喩的に袴ということもある。
English: Women's hakama (with kosode [a kimono with short sleeves worn as underclothing by the upper class], chuburi [medium-sleeved furisode], or furisode [kimono with long, trailing sleeves]) is a standard item as a garment of miko (shrine maiden), clothes for kyudo (Japanese art of archery), a school uniform for women's colleges and high schools in recent times, a formal dress for graduations and coming-of-age ceremonies in present times.
Japanese: 神道における巫女や弓道の弓道衣、近代では女子大・高校通学着、現代での卒業式の礼服や成人式用の礼服などとして女子袴（+小袖、中振、振袖）は定番となっている。
English: General hakama (umanori hakama [horse-riding hakama]) in present days is shaped such that the lower halves of the diagonal sides of two pieces of a trapezoidal cloth at the front and back are sewn together and the parts below the knees are sewn like a divided skirt.
Japanese: 現代における一般的な袴（馬乗袴）は、前後二枚の台形状の布の斜辺の下半分を縫いあわせ、さらに膝より下の部分がキュロットスカート状になるように縫製した構造になっている。
English: It has such a structure that there is sufficiently wide space when legs are put in and the cloth is left more over at the hem.
Japanese: 足を入れても充分に余裕があり、布は裾にゆくほど大きくあまる構造になっている。
English: The front cloth is pleated, and the pleats are usually called the first pleat, the second pleat and the third pleat starting from the outside.
Japanese: 前布には襞(ひだ／ひだめ)を取り、通常外側から順に一の襞、二の襞、三の襞と呼ぶ。
English: The back cloth has a small trapezoidal part in which a plate or cardboard is placed at the upper hem, which is called a koshiita (back plate).
Japanese: 後布はその上辺に板や厚紙を入れた小台形の部分を持ち、これを腰板と呼ぶ。
English: A total of four straps (in fact, thin pieces of cloth approximately 21.21-millimeter wide), one from the right and the other from the left sides of the top (or the bottom of the back pleat in case of the back cloth) are attached to the front and back cloths and are used to fix the hakama around the waist.
Japanese: 前布、後布には、それぞれ最上部（後布の場合には腰板の底辺）の辺の左右から一本ずつ、合計四本の紐（実際には幅七分程度の細長い布状のもの）が出ており、これで袴を腰に固定する。
English: Hakama should usually be put on from the left leg (it is a Japanese custom to start actions from the left).
Japanese: 袴はふつう左足から穿くものとされる（左から動作を起すのは日本の伝統的な作法）。
English: Put your legs into the hakama, tie the straps around your waist from the front cloth to the back cloth and fix the hakama.
Japanese: 両足を袴のなかに入れた後、前布、後布の順番で紐を腰に結びつけ、袴を固定する。
English: Cross the straps of the front cloth at the back (the knot of the obi [sash]) once, pull it forward, pass the straps 5 to 10 cm below the front cloth (referred to as [a] below), cross them again (there are various methods of crossing them the second time, such as the right or left of the waist, or the center of the front cloth, but it is generally crossed at the right of the waist) and tie them at the back.
Japanese: 前布の紐は後（帯の結び目）で一度交差させて前に出し、前布の下5cmから10cmを紐が通るように按配して（かりにこれを(a)とする）、もういちど交差させ（二度目に紐をどこで交差させるかは、右腰、左腰、前布の中央などさまざまなやり方があるが、一般的には右腰であることが多い）、後で紐を結ぶ。
English: Then make adjustments so that the back plate of the back cloth is brought into close contact with your back, and place it on the knot of the obi (if the waist plate has a spatula, insert it into the obi to fix it.).
Japanese: 次に後布の腰板を背中に密着するように按配しながら、帯の結び目の上に置く（腰板にヘラがついていれば帯のなかに差込んで固定させる）。
English: To tie them, put one of the back straps (referred to as [b] below) on the center of the front strap [a] and put the other one (referred to as [c] below) on it.
Japanese: 結び方は、後紐の一方（これをかりに(b)とする）が上になるようにして前紐(a)の中央部分に重ね、もう一本の後紐（これをかりに(c)とする）をさらにその上に重ねる。
English: After laying them in the order of [a], [b], and [c] from below, pass the back strap [c] below the strap [a] and put it on the strap [a] so that three straps [a], [b] and [c] hang over the overlapped part.
Japanese: 下から(a)→(b)→(c)の順で重ねられたら、(c)の後紐を(a)の下にくぐらせ、(a)(b)(c)三本が重なった部分に垂れかぶさるように(a)の紐の上に出す。
English: Then fold back the strap [b] in the reverse direction (if [b] is the back strap extending from the left rear to the right front, fold it back from the knot, and pull the part extending to the right front to the left), and turn the strap [c] round again.
Japanese: その後(b)の紐を逆の方向に折返し（たとえば(b)が左後方から右前方に伸びる後紐だとすれば、結び目から折りかえすようにして、右前方に伸びる部分を左に引く）、もういちど(c)の紐を巻くようにして一回転させる。
English: Fold the above the strap [c] to a width of about five centimeters so that it becomes a horizontal line '一', align its center with the knot, wind the strap [b] around [a] several times and finally make adjustments so that a vertical line ' ' comes out from under [a].
Japanese: 上記(c)の紐を5cm程度の幅に折りたたんで横の「一」とし、その中央部を結び目にあわせて(b)の紐で何度も(a)に巻きつけ、最後に縦の「｜」が(a)の下から出るように按配する。
English: This knot is also called shosei musubi and since you can move easily with this knot and it is not likely to get loose, it is also used for martial arts, but it is an informal method of wearing hakama.
Japanese: 書生結びともいい、動きやすく結び目がゆるみにくいので、武道などでもちいられるが、袴のはきかたとしては略式。
English: Tie [b] and [c] in a leaf knot, overlap the remaining strap on [a] and put it behind the strap at the appropriate place.
Japanese: (b)(c)をこま結びにした後、残った紐を(a)に重ね、適当なところで紐にはさんで始末する。
English: Since shosei (students who are given room and board in exchange for performing domestic duties) in the Meiji period did not fix the hanging parts of the straps from the leaf knot and suspended them in front, it was mostly frowned at because it was slovenly.
Japanese: 明治時代の書生はこま結びにした残りのたれを始末せず、前にたらす穿きかたを好んだので、だらしないと顰蹙を買うことが多かった。
English: Tie [b] and [c] in a chomusubi and put the ring and hangings under [a].
Japanese: (b)(c)を蝶結びにしたあと、輪と垂れを(a)にはさんで始末する。
English: Women's hakama are mostly put on by tying its straps in a chomusubi or wamusubi (ring knot) and lengthening the hangings for decoration.
Japanese: また女物の袴では、蝶結びもしくは輪結びをしたあと、垂れを長く出して装飾的に穿くことが多い。
English: It may be said that it is desirable to put on the front cloth of hakama so that the obi is slightly visible, but it is not a formal manner.
Japanese: なお、袴の前布は帯が多少見える程度に穿くのが望ましいとされることもあるが、本来の穿きかたではない。
English: The hems of a nagagi (full-length garment) put on under hakama may be tucked up or a short nagagi covering the hips and thighs may be tailored for hakama.
Japanese: 袴の下に着る長着の裾を端折ったり、袴用にひざ丈の長着をあつらえたりすることもある。
English: A hakama with a partition (gore) inside is called umanori hakama and a hakama without a partition is called an andon hakama.
Japanese: 袴のなかに中仕切り（襠）があるものを馬乗袴、ないものを行灯袴という。
English: The andon hakama was invented in the late Edo period when the townspeople also put on hakama and it was initially regarded as informal, but it is currently used as formal wear like umanori hakama.
Japanese: 行灯袴は袴が町人のあいだでも穿かれることの多くなった江戸時代後期に発案されたものであり、本来は略式とされたが、現在では馬乗袴と同じく礼装にも用いられる。
English: Since there are various types of hakama, they should be divided into two general types of hakama.
Japanese: それぞれ種類は多岐にわたるので、袴全体を二分する大まかな概念であるととらえたほうがよい。
English: A hakama is made of striped silk, such as Sendai-hira (hand-woven silk fabric with vertical stripes) and can be used as formal wear with montsuki (a blazoned haori [a Japanese half-coat]).
Japanese: 仙台平などの縞の絹地で作った場合には、紋付とあわせて礼装とすることができる。
English: This hakama closely resembles an ordinary hakama in appearance than a shimai hakama, and is designed so that it does not get wrinkled or folded while standing and sitting.
Japanese: 仕舞袴よりもふつうの袴に近い外見を持つが、立居の際に皺や襞ができないような工夫がされている。
English: A hakama that was created based on a hint from the trousers worn by Portuguese who visited Japan in the Sengoku period (period of warring states).
Japanese: 戦国時代(日本)に来日したポルトガル人のズボンにヒントを得てつくられた袴。
English: Most hakama skirts that are currently in use are andon bakama, which consists of a long wrap skirt and has no koshiita (back plate).
Japanese: 現在着用されるものの多くは行灯袴と呼ばれる長い巻きスカートのようなタイプで腰板がない。
English: Miko of some shrines, female members of modern imperial families, players of gagaku buyo (ancient court music and dance) and so on put on hakama of the type that have divided legs like men's hakama.
Japanese: 一部神社の巫女や現代の女性皇族、雅楽舞踊の演者などには、男子同様の足を通す部分が二つに分かれたタイプの着用も見られる。
English: Unlike umanori hakama that is tailored by tucking, nejimachi hakama is tailored by gathering.
Japanese: 但しタックをとって仕立てる馬乗り袴と違い、ねじまち袴はギャザーを寄せて仕立てるという違いがある。
English: In addition, waist straps are characteristic; ordinary hakama skirts have front and back straps, but the back strap of this hakama joins the front strap to form a ring at the left-side of the hakama.
Japanese: また、腰ひもに特徴があり、通常の袴は後ろ紐と前紐があるが、この袴では左脇の部分が輪になって後ろ紐と前紐がつながっている状態である。
English: At present, there are two types of hakama: 'Naga-hakama' (long hakama) which is put on with juni-hitoe and 'kiri-bakama' (short fringe hakama) which is put on with keiko-shozoku (a type of female formal costume) and falls to the ankles.
Japanese: 現在では十二単で着用する後ろに長く引きずる「長袴」と袿袴装束で着用する足首までの長さの「切袴」の2種類がある。
English: In wartime, since it was suited for air defense exercises for the home front, women were forced to put on monpe (women's work pants), which were a kind of yamabakama.
Japanese: 戦時中は銃後の防空作業に適することから、山袴の一種であるもんぺの着用が女性に強要された。
English: Currently, yobidashi (sumo ushers who announce the names of wrestlers, sweep the ring, and so on) of grand sumo tournaments, sceneshifters of Kabuki (traditional drama performed by male actors) or tekomai (float leading dancers) wear hakama.
Japanese: 現在では大相撲の呼び出しや歌舞伎の道具方、手古舞が穿いているのを目にすることができる。
English: Presently, kenpo and yawara mean martial arts with bare hands using striking and kicking techniques..
Japanese: 拳法（けんぽう、やわら）とは、現代では、打つ、突く、蹴るなどの当身による徒手武術を意味する。
English: It seems that the so-called 'kenpo,' which has spread in today's world, mostly originated in Asia, though there are various theories.
Japanese: 現代世界に普及している「拳法」と称するものは、諸説はあるものの一般にはアジア起源のものが多くを占めると思われる。
English: Among Japanese jujutsu there are schools naming themselves kenpo, but it is Chinese name of jujutsu which is often read 'yawara' while it is written kenpo (拳法).
Japanese: ただし、日本の柔術で拳法を称する流派もあるが、これは柔術の中国風の異称であり、拳法と書いて「ヤワラ」と読む場合も多い。
English: It is not a historical fact, but according to a legend, the origin of Shaolin kung fu is the mental and physical training method that Dharma brought from India and taught in the Songshan Shaolin Monastery.
Japanese: 史実ではないが、伝説によると、達磨がインドから伝え、嵩山少林寺で指導した心身の修行法が少林拳の起源とされる。
English: Chinese martial arts (kenjutsu) are roughly divided into two groups according to geography: southern (ex. wing chun quan, hung ga kuen) and northern (taiqiquan, bajiquan, etc.)
Japanese: 中国武術（拳術）は地域的には大雑把に、中国南部に伝わる南派拳（例　詠春拳・洪家拳等）と、北方に伝わる北派拳（例　太極拳・八極拳等）の2つに分けられる。
English: There is a theory that the external group, including Shaolin Kung Fu, features the integrity and strong way of fighting, and the internal group, including Taiqiquan, features the seemingly-sluggish movement holding power inside the body along with breathing, but they were classified in recent years and in fact both groups have a combination of those features.
Japanese: 外家拳は少林拳を代表とする、剛直に激しく戦う拳法、内家拳は太極拳を代表とする、威力を内面に秘めて呼吸と調和させる、一見緩慢としか見えない拳法とする説もあるが、この分類は近年に出来たもので、実際にはどの拳法も両面を兼ね備えていると言える。
English: In Japan, it is said that Chen Yuan-Yun from Ming brought it in the late 17th century and his disciples modified it to suit to the Japanese climate as a kind of Jujutsu.
Japanese: 日本へは、17世紀後半に明から渡来した陳元贇が伝え、その弟子たちが柔術の一種として日本の風土に合うものにつくり変えた、という伝承が有名である。
English: Also the schools purporting to be taught by Chen Yuan-Yun to gain prestige don't necessarily have techniques like Chinese martial arts.
Japanese: 陳元贇から学んだ、と称する流派も特に中国拳法的な技法が存在する訳ではなく、中国から学んだとするのは一種の箔付けである。
English: Presently in Japan, shorinji kenpo and nihon kenpo are famous - the former has spread among a wide range of people within background of a new religion and the latter has spread among some groups centered on university kenpo teams and turned into a sport in a sense – but both are performing activities such as showing their techniques on TV.
Japanese: 現在、日本で拳法と名の付く代表的なものには少林寺拳法と日本拳法があり、前者は仏教系新宗教を背景として幅広い層に普及し、後者は大学拳法部を中心にいくつかの団体に分かれて広がってきたが、スポーツ化した一面も持つと言われており、いずれもテレビで技を見せるなどの活動もある。
English: Shorinji kenpo, which was started by Michiomi (the future Doshin) SO and has developed based in Kagawa Prefecture, and Nihon Kenpo, which was started by Nuneomi SAWAYAMA (born Masaru SAWAYAMA) and has developed centered in Osaka Prefecture, are totally different Kenpo.
Japanese: 少林寺拳法は宗道臣（みちおみ・後のどうしん）が香川県を拠点に、日本拳法は澤山宗海（さわやまむねおみ・本名　澤山勝）が大阪府を中心に活動を始め発展した全く別の拳法である。
English: Shorinji kenpo is a Japanese martial art developed and established by SO based on various Chinese martial arts which he learned when he stayed in China to work for the secret military agency before and during the war, adding Japanese Jujutsu, which he had learned when he was a child.
Japanese: 少林寺拳法は宗が戦前から戦中にかけて中国で特務機関の活動をしている際に学んだ各種の中国拳法に幼少のころ学んだ日本の柔術を加味し創始した日本の武道である。
English: It has a system of techniques centered on the art of self-defense and philosophies such as 'self-definition,' 'mutual comfort,' and 'not competing in strength,' which have been accepted by a wide range of people, and it has spread in 31 overseas bases having 140 thousand members worldwide.
Japanese: 護身術を中心とした技術体系を持ち、「自己確立」と「自他共楽」、「強さを競わない」などの理念が幅広い層に受け入れられ、現在、海外31カ所に普及しており、会員は世界中で約14万人である。
English: SAWAYAMA, who was a Judo expert at that time, found that striking and kicking techniques included in the judo forms were not practiced; therefore, to establish the training system he originated dainihon kenpo based on karatedo and others and renamed it nihon kenpo after the war.
Japanese: 日本拳法は、柔道家であった澤山が、当身技が柔道形にあるにもかかわらず練習されていないことから練習体系を確立するために、空手道などを参考にして大日本拳法として創始し、戦後に日本拳法と改称した。
English: It features making attacks in which the participants put on the original protective gear, and the system of techniques was developed by mutual influence with karatedo and others.
Japanese: 独自の防具を用い実際に加撃することが特徴であり、空手道などと互いに影響を及ぼしながら技術体系が錬られていった。
English: It has produced world champions such as boxer Jiro WATANABE and kickboxer Genshu IGARI (the current chief grand master of a non profit organization called Nippon Kenpo Kyokai) and it is known that the techniques have been adopted as the model for Japan Self Defense Force MMA and arresting art of the police.
Japanese: ボクシングの渡辺二郎やキックボクシングの猪狩元秀（現、NPO法人日本拳法協会主席師範）などの世界チャンピオンを輩出し、自衛隊の自衛隊格闘術の原形に、また警察の逮捕術にもその技術がとりいれられたことでも知られている。
English: It is notable that it was quick to establish the form of jiyu kumite (free sparring) (presently the word 'kumite' is not used in nihon kenpo).
Japanese: 特筆すべきは自由組手の形式をいちはやく確立していたことである（現在の日本拳法では「組手」という用語は用いていない）。
English: While the situation is as stated above, there are also some jujutsu schools in Japan that have many striking and kicking techniques.
Japanese: 以上のような状況の一方に、日本の柔術にも当身技が多い流派はいくつかある。
English: There are existing representative schools such as Yagyu Shingan Ryu, Shosho Ryu, Tenjin Myoshin Ryu etc., but they don't call specially themselves kenpo
Japanese: 現存する流派で代表的なものに、柳生心眼流、諸賞流、天神明進流などがあるが、特に拳法と名乗っているわけではない。
English: There are are also schools established in modern times that call themselves kenpo such as Wadoryu Jujutsu Kenpo, Shinto Tenshin Ryu, etc.
Japanese: また、近代に創始された拳法を名乗る流派では和道流和道流柔術拳法や神道天心流などがある。
English: Hayashi rice is a dish featuring a sauce served atop white rice, the sauce of which is cooked by stir-frying thin pieces of beef and chopped onion with butter and stewing it with red wine and demi-glace sauce.
Japanese: ハヤシライスとは、薄切りした牛肉とタマネギをバターで炒め、赤ワインとドミグラスソースで煮たものを白飯の上にかけた料理。
English: In Osaka and Kobe, the dish is sometimes called alternatively 'Haishi rice,' or 'Hairai' for short.
Japanese: 大阪・神戸市では「ハイシライス」、略して「ハイライ」と称する場合もある。
English: It is common for Western-style cuisine restaurants to prepare the dish by stir-frying thin pieces of beef and chopped onion with tomato puree or tomato ketchup and slightly stewing it with a demi-glace sauce.
Japanese: 洋食屋では薄切りの牛肉とたまねぎを炒めてトマトピューレまたはトマトケチャップで和え、ドミグラスソースで軽く煮込んで作る事が多い。
English: One belief is that the English name 'hashed beef with rice' (although ketchup is not used in the original recipe) was changed to 'Hasshi rice,' or, according to another version of this belief, to 'Haishi rice' and then again altered to 'Hayashi rice.'
Japanese: ハッシュドビーフ・ウィズ・ライス（HashedbeefwithRiceただし本来ケチャップは使われない）が「ハッシ・ライス」と訛ったものであるとの説、または「ハイシ・ライス」となりそれが訛って「ハヤシライス」となった説。
English: Another theory is that the person who invented hayashi rice was a descendant of Shihei HAYASHI (virtually, a descendant of the elder sister of Shihei).
Japanese: ハヤシライスを発明した人物が林子平の子孫（実質的には子平の姉の子孫）であるという説。
English: The third theory is that when eating beef was uncommon because the meat of four-legged animals was considered taboo, it was believed that if you had a dish like this, you would be punished and 'hayajini suru' (you would die young), and the public came to call the dish 'hayashi rice.'
Japanese: ハヤシライスは、四足の肉ということで牛肉が受け入れられていなかった時代、このような料理を食べていたら罰が当たる、「早死にする」ということから世間でハヤシライスと呼ばれはじめたとの説。
English: Yet another belief is that at Sakae shopping street at the port of Moji, a port that developed as a gateway to mainland China after the (First) Sino-Japanese War during the Meiji period, a bistro served rushed passengers a ketchup based rice dish, which was nicknamed 'hayai (fast) rice' and came to be called hayashi rice.
Japanese: 明治の日清戦争後に開けた大陸航路の港、門司港の栄町商店街にある大衆レストランが、船に乗る急ぎの客用にケチャップベースの「早いライス」、すなわちハヤシライスとして呼ばれたからという説。
English: There are various beliefs as to the birthplace of hayashi rice, and currently many restaurants allege that they are the originator.
Japanese: 日本における発祥の店においては諸説あり、現在数多くの店が元祖を名乗っている。
English: An article in the "Maruzen Hyakunenshi" (100 Years of Maruzen) reads that Yuteki HAYASHI, the founder of Maruzen, treated his friends to stewed vegetable dishes served with rice, which became popular and came to be called 'hayashi rice,' and the dish also appeared on the menus of restaurants before long.
Japanese: 『丸善百年史』には、丸善創業者の早矢仕有的（はやしゆうてき）が野菜のごった煮に飯を添えたものを友人に饗応し、それが有名となって人にハヤシライスと称され、いつしかレストランのメニューにもなったとの説が書かれてある。
English: This allegation is refuted by another article in the book, which points out that this episode is too convenient to be valid, and says that hashed beef was a popular dish at that time at Mikawaya, a Western-style restaurant located in Kanda Sakuma-cho, which was founded in the first year of the Meiji period.
Japanese: しかし、書中ではこれをあまりに話が出来すぎていると指摘し、明治初年以来の洋食屋である神田佐久間町の三河屋にてハッシュ・ビーフが流行った事が記載されている。
English: The article continues, 'There is little doubt that the hashed beef dish in question combined with rice was somehow came to be called 'hayashi rice,' but, taking into account that Mikawaya was one of Yuteki's favorite restaurants, it is not unsafe to assume that Yuteki was indirectly involved with the birth of hayashi rice.
Japanese: 「これとライスと合せて称したものが、ハヤシライスの語源に違いない。しかし三河屋も有的が贔屓にした料理屋であるから、間接に関係があるといえば、いえないこともあるまい」とも記載されている。
English: Apart from these articles, a restaurant inside a Maruzen shop served hayashi rice under the name of "早矢仕 rice" (Yuteki's family name 'HAYASHI' is spelled as '早矢仕' in Chinese characters).
Japanese: この記述と関係なく、丸善は店内のレストランでハヤシライスを「早矢仕ライス」の名で供している。
English: Maruzen released canned (vacuum-packed) hayashi rice under its own brand name.
Japanese: そしてハヤシライスソースの保存食品を自社ブランドで製造販売している。
English: Beef is commonly used, but pork is used in some cases (in this case, the dish is called 'pork hayashi.')
Japanese: 肉は牛肉が一般的であるが、豚肉を使う場合（なお、豚肉を使用した場合は名前が「ポークハヤシ」となる）もある。
English: Ingredients sometimes include button mushrooms, shimeji mushrooms, king trumpet mushrooms, or thin sliced pieces of Chinese black mushrooms or carrots.
Japanese: また、マッシュルームやしめじやエリンギ、あるいは薄くスライスしたシイタケやニンジンを入れることもある。
English: Raisu (Rice) HAYASHIYA, who, after a hiatus, was converted from a rakugo storyteller (a disciple of Kokatsu MIMASUYA, the 6th) to a stand-up comedian (a disciple of Sanpei HAYASHIYA, the first), was obviously named after hayashi rice (of course, by Sanpei HAYASHIYA).
Japanese: 落語家（三升家小勝(6代目)門下）から一時廃業を経て漫才師（初代林家三平門下）に転じた林家ライスは、明らかにハヤシライスからの命名である（命名者はもちろん林家三平）。
English: Raisu's personality together with an episode of his discontinuance of (expulsion from) the rakugo storyteller career are related by "Danshi Gakuya Banashi" (Greenroom Talk of Danshi, publisher: Bunshu Bunko) authored by Danshi (TATEKAWA).
Japanese: 当人の人となりと落語家廃業（破門）に至る過程は談志『談志楽屋噺』（文春文庫）に書いてある。
English: Raisu's eldest son is a performer of "Daikagura" (lion dance), Katsuma OKINAYA (a member of the Daigakugra Kyokugei Kyokai group and a member of the Rakugo Kyokai association), and his eldest daughter is Maruko HAYASHIYA, an entertainer.
Japanese: 長男は太神楽の翁家勝丸（太神楽曲芸協会員、落語協会員）、長女はタレントの林家まる子。
English: It is a dish made by first cutting katsuo into fushi (ship-shaped form), and after roasting the surface only, it is cooled down and cut into pieces followed by the addition of condiments and sauce (made with soy sauce, sake, and other seasonings).
Japanese: 鰹を節に切り、表面のみをあぶったのち冷やして切り、薬味とタレをかけて食べるもの。
English: There is also a theory on how katsuobushi (dried bonito) was derived, that states that while katsuobushi was being made, the rest of the fish got stuck onto the skewers and became roasted with the skin on.
Japanese: また、鰹節を作るときに残る部分を皮付きのままクシに刺して焼いたもの、とするカツオ節派生説もある。
English: There is another theory on the origin that states that Katsutoyo YAMAUCHI, the lord of the Tosa Domain, forbade eating of perishable raw katsuo in order to prevent food intoxication, and instead, it was eaten only after roasting the surface disguising it as grilled fish.
Japanese: また土佐藩主・山内一豊が食中毒防止に傷みやすい鰹の生食を禁じたのに対して、表面のみを焼いて焼き魚と称して食べられたのが起源とする説もある。
English: Katsuo is cut into five fillets, their skins are seared so that only the surface is slightly cooked, and they are then left to cool.
Japanese: 五枚におろした節を、皮目を中心に表面だけ軽く火が通るように炎で手早くあぶり、冷やす。
English: Seasonally and also for its aroma, rice straw is usually used as fuel (Warayaki katsuo, bonito roasted over the straw-fueled fire, which is popular for its savory early-summery aroma, is cooled down naturally in order to keep its aroma.)
Japanese: 燃料は季節と香りから稲藁がよく使われる（初夏にふさわしい香ばしい香りが好まれる藁焼きカツオは香りを損なわないように自然に冷ます）。
English: After being dried with paper, they are sliced into about 1 cm pieces with a sashimi knife, stacked on a big plate and served with sufficient amount of condiments and sauce on top.
Japanese: 水気を切って刺身包丁で厚さ1cm程度の切り重ねにし、大皿に盛って上から薬味とタレをたっぷりかけて供する。
English: It ranges from actual 'tataki' (patting) with condiments on meat, 'tataki' (beating) with a wooden stick after roasted and sauced, to 'tataki' without any physical act of 'patting' or 'beating.'
Japanese: 薬味を身にまぶし実際に叩く「たたき」や、焼いてからたれをかけ木の棒で叩く「たたき」、とくに物理的に「叩く」という行為をしない「たたき」など多岐にわたる。
English: It is eaten by seasoning raw katsuo fillet with extra coarse salt and roasting it over the straw fire, slicing it into sashimi while it's hot, and serving it with condiments and sauce, or by patting the sashimi with the flat part of a knife on a cutting board to blend the added condiments and sauce.
Japanese: 生かつおの柵にやや多めの粗塩をまぶし藁火で炙り、熱いまま刺身に切り分け薬味と盛り付けたり、刺身に切ったまな板上で薬味やタレをまぶし包丁のひらで叩いてタレをなじませ、そのまま食べる方法がある。
English: Condiments: chopped flavored vegetables in seasonings like green onion, garlic, shiso (Japanese basil), fresh Japanese pepper leaves, Japanese ginger, fresh onion, oroshi shoga (grated ginger), sliced green chili and so on.
Japanese: 薬味：ネギ・ニンニク・シソ・木の芽・ミョウガ・新玉ねぎ等旬の香味をきざんだもの、おろし生姜、青唐辛子の輪切りなど
English: Sauce: sanbaizu (vinegar, soy sauce and mirin (or sugar) mixed in roughly equal proportions), tosazu (vinegar flavored with dried bonito shavings, konbu kelp, sugar and soy sauce), soy sauce with citrus fruits or yuzu (Japanese citron), soy sauce with ginger and so on, and the combinations differ according to the eastern part or the central part of the prefecture.
Japanese: タレ：三杯酢、土佐酢、柑橘類・柚の酢の汁を使う醤油タレ、生姜醤油など県東部と中央部では違いがある。
English: The name came from the brisk rhythm of a knife tapping on cutting board while cutting katsuo into pieces.
Japanese: 名前の由来は、包丁で細かくする際、包丁がまな板を叩く音が小気味よいリズムを奏でる事からきている。
English: The dark red parts of the meat called Chiai located in between the back and abdominal areas of fishes are gathered, and chopped into pieces.
Japanese: 魚の背と腹身の間にある血合いと呼ばれる暗赤色の部分を集め、包丁で細かく刻む。