nntsuzu/KFTT huggingface dataset:
English: On the other hand, the cultivation technique of wasabi was classified as strictly confidential and it was prohibited from spreading such technique to other regions.
Japanese: 一方で門外不出の扱いとなり、その栽培技術を他地区に広げることは禁じられた。
English: In 1744, Kanshiro ITAGAKI, who served as the guardian of the mountains at Amagiyugashima (Izu City), visited Utogi at the behest of Mishima's local governor for the purpose of teaching the technique of shiitake mushroom cultivation.
Japanese: 延享元年（1744年）、天城湯ヶ島（現伊豆市）で山守を務めていた板垣勘四郎は三島代官の命によりシイタケ栽培の技術指導で有東木を訪れた。
English: Itagaki implored the local residents of Utogi to allow wasabi cultivation in Amagi, and the residents gave him seedlings of wasabi as a reward for his instruction in shiitake cultivation, though it was in violation of the law.
Japanese: 板垣はワサビの栽培を天城でも行いたいと懇願し、有東木の住民はシイタケの礼から禁を犯して板垣にワサビの苗を持たせた。
English: The principal production centers of wasabi in Japan are the prefectures of Shizuoka, Nagano, Tokyo, Shimane, Yamanashi, Iwate, etc.
Japanese: 日本の主要な産地は静岡県、長野県、東京都、島根県、山梨県、岩手県等である。
English: Wasabi is also produced in Taiwan, New Zealand, the People's Republic of China and elsewhere.
Japanese: また、台湾、ニュージーランド、中華人民共和国などでも栽培されている。
English: The best brand of Wasabi is Mazuma, which is produced in Shizuoka Prefecture and is characterized by its pungency and strong sweetness.
Japanese: ワサビの最高級品種は静岡県産の真妻、甘みと辛味が強いのが特徴である。
English: Generally speaking, the cultivation methods of wasabi are categorized into mizuwasabi (water-grown wasabi) (sawa wasabi), which is cultivated in water, and hatawasabi (farm-grown wasabi) (rikuwasabi), which is cultivated in the field.
Japanese: 栽培の方法は大別して、水の中で育てる水ワサビ（沢ワサビ）と、畑で育てる畑ワサビ（陸ワサビ）がある。
English: Mizuwasabi is either cultivated on wasabi farms that use the water of waterways or mountain streams, or it grows naturally and is eaten raw.
Japanese: 水ワサビは、山間部の水路や沢を利用したワサビ田で栽培または自生し、生食用として利用される。
English: Hatawasabi is used for the production of "wasabizuke (wasabi preserved in sake lees)," a product made by mixing the leaves and stems of wasabi with sake lees, since its size is small.
Japanese: 畑ワサビは小型の為、主に葉や茎を加工して、酒粕と合わせ「わさび漬け」にする。
English: This substance kills bacteria in the surrounding soil and hinders the growth of other plants that require bacteria in their roots.
Japanese: この物質は周辺の土壌を殺菌し、根に菌を住まわせる必要がある一般的な植物が生えないようにしている。
English: However, wasabi itself is affected by this substance and is not able to grow bigger (self-poisoning).
Japanese: しかしながら、ワサビ自身もこの物質によって大きくなれない（自家中毒）。
English: Contrastingly, Mizuwasabi can grow larger, since allyl isothiocyanate is washed away amid the running water and permeable soil.
Japanese: 対して水ワサビは、流水と透水性の良い土壌によってアリルイソチオシアネートが洗い流されるので、大きくなることが出来る。
English: In cultivating mizuwasabi, abundant fresh water whose temperature is 9 to 16 degrees Celsius, as well as permeable soil (such as sandy soil), is indispensable; moreover, strong sunlight must be avoided.
Japanese: 水ワサビの生育には、豊富で綺麗な水温9-16℃の水と、砂地などの透水性が良い土壌が必要で、強い日光を嫌う。
English: Though neither fertilizer nor labor is required in cultivation, it is known as a kind of farm product whose cultivation is difficult because it can only be cultivated in a place where abundant fresh water is available.
Japanese: 肥料等は必要なく生育の手間も殆ど要らないが、大量のきれいな水のある場所に生育が限定されるため、栽培の難しい農作物としても知られる。
English: Because wasabi is a plant of Brassicaceae, like cabbage, its leaves are sometimes eaten by cabbageworms (green caterpillars).
Japanese: キャベツと同じアブラナ科の植物であるため、時としてモンシロチョウの幼虫（青虫）に葉を食害される。
English: The pungent ingredients of wasabi are allyl isothiocyanate (6-methylisohexyl isothiocyanate, 7- methylthioheptyl isothiocyanate and 8-methylthiooctyl isothiocyanate), etc.
Japanese: ワサビの辛味成分はアリルイソチオシアネート（6-メチルイソヘキシルイソチオシアナート、7-メチルチオヘプチルイソチオシアナート、8-メチルチオオクチルイソチオシアナート）など。
English: The pungent taste of wasabi is created when synigrin, which exists in wasabi's cells, reacts with enzymes during the process of grating.
Japanese: わさびの辛さは、細胞内にあるシニグリンがすりおろす過程で細胞にある酵素と反応することにより生成されるものである。
English: The underground root of wasabi is used, after grating, as a seasoning for sushi, sashimi (sliced raw fish), chazuke (boiled rice with tea) and soba.
Japanese: 地下茎をすりおろしたものは、日本料理の薬味として寿司・刺身・茶漬け・蕎麦などに使用される。
English: Taking advantage of allyl isothiocyanate's action of killing bacteria as well as controlling the emission of ethylene gas, which promotes the aging of plants, wasabi is also used for antibacterial goods and deodorants, and in freshness-preserving agents for food/vegetables kept in refrigerators.
Japanese: 食用外でも、アリルイソチオシアネートの殺菌作用及び植物の老化を早めるエチレンガスの発生を抑制する作用を利用して、食品・野菜用の抗菌・消臭・鮮度保持材として冷蔵庫などで使用する製品もある。
English: One can enjoy ohitashi (boiled vegetables) with the pungent taste of wasabi by boiling wasabi's the leaves and stems slightly and preserving them in an airtight container for a while.
Japanese: 葉や茎を軽く湯通しし、密閉した容器にしばらく保管しておくとワサビの辛い風味をおひたしで味わうことができる。
English: Wasabizuke, a specialty of Shizuoka Prefecture that's produced by pickling finely cut underground roots together with sake lees, is used as a nibble for drinks as well as a topping on boiled rice.
Japanese: 酒粕と刻んだ地下茎を混ぜて漬け込んだわさび漬けは、酒のつまみや米飯の副菜となり、静岡県の名物となっている。
English: In the mountainous area of Shimane Prefecture, Uzumemeshi, a kind of shirukakegohan (boiled rice with soup) that has the taste of wasabi, is available.
Japanese: また、島根県の山間部では山葵の風味を生かした汁かけご飯の一種、うずめ飯がある。
English: As wasabi-flavored foods, chilled sweets (soft ice cream and ice cream) and rice biscuits (rice cookies and small rice cookies) are also sold.
Japanese: ワサビ風味の食品には、冷菓（ソフトクリームやアイスクリーム）、米菓（せんべいやあられ）もある。
English: Because the pungent taste of wasabi is emitted only through exposure to oxygen, the recommended grater is one that can finely mash the cells, such as one made of shark skin.
Japanese: すりおろす道具としては、酸素と触れなければ辛味が出てこないため、細胞を細かく摩砕できるサメの皮で作られたおろし器が良いとされている。
English: As the flavor of wasabi, especially the pungency, is volatile, such flavor could evaporate if grated wasabi is left as it is for a long time.
Japanese: ワサビの風味、特に辛味は揮発性のものが多いため、すり下ろして余り時間を置くと風味を失ってしまう。
English: Also, when wasabi is dissolved in soy sauce nearly all its flavor evaporates and becomes less perceptible.
Japanese: またワサビを醤油で溶いたりしても、殆どが揮発するため風味を弱く感じるようになる。
English: Therefore, it is said that a person who eats sashimi topped with a small quantity of wasabi not soaked in soy sauce is an expert.
Japanese: このため刺身を食す際、ワサビは少量だけ刺身の上に載せ、醤油に漬からないよう食べるのが通とされることもある。
English: Generally, children dislike the unique pungent taste of wasabi, which stimulates their noses strongly.
Japanese: ワサビの鼻につんとくる独特の刺激的な辛さは、一般的に子供には好まれない。
English: Therefore, sushi without wasabi--called "sabinuki"--is provided for children and other people who don't like wasabi.
Japanese: そのため、寿司などにワサビを入れないものを「サビ抜き」といい、子供やワサビが苦手な人のために作られる。
English: Contrastingly, there is "wasabimaki (namidamaki)," a kind of sushi roll that is made of boiled rice and wasabi only and prepared in the same fashion as a tuna sushi roll.
Japanese: また、逆に鉄火巻きの要領でワサビだけを巻いた寿司として「ワサビ巻き（なみだ巻き）」がある。
English: However, since high-quality boiled rice and wasabi are required in preparation, it isn't available at ordinary sushi bars or is served only to regular clients.
Japanese: シャリとワサビの質が高くないと出来ないため、一般的には無く、あっても裏メニューである場合もある。
English: When eating it, however, considerable resolve is required even for the person who likes wasabi, because a large amount of it is used.
Japanese: ただしワサビの量が多いため、食べる際は苦手な人でなくとも覚悟が必要である。
English: When you feel an overly strong stimulation in your nose, you can soon be released from the discomfort by breathing deeply through your nose, since the substances stimulating your nose can be evaporated by doing so.
Japanese: つんときたとき、鼻で大きく深呼吸をすれば、鼻の粘膜を刺激している成分が飛ぶので、すぐに痛みが緩和する。
English: Horseradish (western wasabi), wasabi daikon (wasabi radish), Armoracia rusticana
Japanese: ホースラディッシュ（西洋山葵）、ワサビダイコン（山葵大根）Armoraciarusticana
English: Yuriwasabi (lily wasabi), inuwasabi (dog wasabi), Wasabia tenuis syn. Eutrema tenuis
Japanese: ユリワサビ（百合山葵）、イヌワサビ（犬山葵）Wasabiatenuissyn.Eutrematenuis
English: Today, canned powdered wasabi as well as tubes of kneaded wasabi are sold, and these products are commonly used at home.
Japanese: 現在では缶入りの粉わさびやチューブ入りの練りわさびが市販され、一般家庭ではこちらが普通に用いられている。
English: Wasabi daikon or horseradishes with little flavor, colored green, are often used as the ingredients of these products.
Japanese: これらの原料にはワサビダイコンや匂いが少ないホースラディッシュを緑色に着色したものが使用されていることが多い。
English: Because the underground roots of wasabi aren't suitable for preserving, other parts of wasabi are normally used for these products.
Japanese: 地下茎は保存に向いていないため、それ以外の部分が使用される事が多い。
English: When the ratio of honwasabi is 50% or more of the total content, the products concerned can be displayed with "honwasabi is used"; however, when the ratio is less than 50% the products concerned should be displayed with "containing honwasabi."
Japanese: 原料に本わさびの量が50%以上の場合は「本わさび使用」、50%未満の場合は「本わさび入り」と表示されるものもある。
English: The word "wasabi" is sometimes used to represent the sadness of adults based on the fact that even adults shed tears when the pungency of wasabi is too strong, since the pronunciation of wasabi is similar to the combination of wabi (simple elegance) and sabi (refinement); moreover, children dislike wasabi and its taste can only be appreciated by adults.
Japanese: ワサビが効きすぎると大人でも涙ぐんでしまうことと、わび・さびを合わせた音が近いこと、子供は好まずワサビの良さは大人にならないとわからないことから、大人の哀愁のモチーフとして題名等に使われることもある。
English: Soup stock is a liquid seasoning used to add certain tastes--sweetness, sourness, bitterness, saltiness, and particularly the good taste extracted from meat, vegetables, mushrooms, seaweed or others--to dishes.
Japanese: 出汁（だし）は、調味料の一つで、料理に甘味・酸味・苦味・塩味の味覚に加えて、肉や野菜、キノコや海藻に含まれるうま味を抽出して加えるための液体。
English: Soup stock not only includes abundant amino acids and nucleic acids--which are both appreciated via the sense of taste--but it also has high nutritional value.
Japanese: うま味成分である呈味性のアミノ酸や核酸を豊富に含み、栄養上の価値も高い。
English: It is often said those who are unskilled at making soup stock are unable to make good Japanese dishes.
Japanese: 出汁を上手に作れない者は日本料理を上手に作れない者とされる事も多い。
English: In Japanese cuisine, soup stock is extracted by simmering konbu (a kind of kelp), katsuobushi (a dried bonito), ajibushi (dried scad), niboshi (also called iriko) (small dried sardines), dried flying fish and other varieties of dried fish.
Japanese: 日本料理では主にコンブ・鰹節・鯵節・煮干し（いりこ）・トビウオ・焼き干しなどを煮て作る。
English: Soup stock is also extracted by slowly steeping the dried ingredients, such as dried mushrooms, in water.
Japanese: また、干し椎茸などの乾物を水に浸して徐々に成分を抽出する方法も用いられる。
English: In Japan, the soup stock extracted from the shaved katsuobushi is so typical as to often be called just "soup stock"; the details of extraction and the naming of the extracts are explained below.
Japanese: 代表的には鰹節を削ったものから抽出（手法や呼称の詳細は後述）したものを出汁と称する場合が多い。
English: In vegetarian cuisine, soybeans, bean sprouts, tofu (bean curd) and other materials are used besides konbu and mushrooms;
Japanese: 精進料理においては、コンブ、椎茸の他に、大豆、モヤシ、豆腐なども用いられる。
English: (The counterparts in Western cuisine are fond and bouillon, while that in Chinese cuisine is tan, but these are generally extracted by simmering the material for several hours.)
Japanese: （西洋料理でいうフォンやブイヨン、中国料理でいう湯（タン）にあたるが、それらの料理では素材を長く煮詰めることが多い。）
English: It is characteristic of the soup stock used in Japanese cuisine that the savoriness of the material is extracted and utilized within a short time.
Japanese: 日本料理の出汁は、しばしば短時間で素材の風味を抽出し利用することが多く、特徴的である。
English: There also exists vinegar-based soup stock, such as nihaizu (vinegar and soy sauce mixed in roughly equal proportions) and sanbaizu (vinegar, soy sauce and mirin [sweet cooking rice wine] mixed in roughly equal proportions), and occasionally, a small amount of soup stock is added to aegoromo (traditional Japanese dressing), which is used for aemono (chopped fish, shellfish, or vegetables, prepared with some dressing).
Japanese: また酢などを割って二杯酢・三杯酢を作り、あるいは和え物の和え衣に少量を加えることもある。
English: Incidentally, in western Japan it isn't rare for the Japanese word 'dashi' to mean not the above-mentioned soup stock but the very sauce for udon (Japanese wheat noodles).
Japanese: なお、西日本において「だし」と表記する場合は、上記の意味ではなくうどん用のつゆそのものを指す場合も多い。
English: In Kagawa Prefecture, which is known for Sanuki udon ("Sanuki" is the old name of the prefecture), many households have their own "dashi-joyu" (soup stock seeped into soy sauce), which is used as an udon sauce.
Japanese: また讃岐うどんで知られる香川県ではつゆの作成のために出汁の成分をそのまま醤油に抽出させただし醤油というものが、よく家庭に置かれている。
English: Okinawan cuisine often uses the soup stock extracted from katsuobushi, konbu and pork, and the pork variety is made by straining the broth of boiled pork.
Japanese: 沖縄料理では、鰹出汁と昆布出汁の他、豚の三枚肉を茹でた茹で汁を濾して豚出汁としてよく用いる。
English: To extract the soup stock from katsuobushi, put shaved pieces of katsuobushi into a pot of hot water and then immediately turn off the flame; when the shaved katsuobushi sinks, strain the extract-seeped hot water.
Japanese: 鰹節で出汁を取る際には、削った鰹節を投入してすぐ火をとめ鰹節が沈むのを待って漉（こ）して取る。
English: To get niban-dashi, pour water on the already-used katsuobushi, and then heat the water for some time; finally, strain the extract-seeped hot water.
Japanese: 一番出汁を取った後の鰹節に再び水を入れ、火にかけて取る出汁を二番出汁（にばんだし）という。
English: In Western cuisine, the raw materials of soup stock are beef, chicken, fish, vegetables, fragrant herbs and others.
Japanese: 西洋料理においては、ウシ・ニワトリ・魚および野菜・香草類などを素材として作る。
English: Besides meat, their fibers and bones are also used, and after being browned in an oven they're simmered for several hours.
Japanese: 肉のほか、すじ肉や骨も使い、オーブンでこげ目をつけた上で長時間煮込む。
English: To eliminate the odor, a set of fragrant herbs, called a "bouquet garni" (parsley, thyme and bay leaf), is used.
Japanese: においを取るためにブーケガルニと呼ばれる香草類のセットを用いる（パセリ、タイム、ローリエ）。
English: In French cuisine, the soup stock extracted from veal is called "fond de veau," that from lamb is called "fond d'agneau," that from game (venison, boar or rabbit) or wildfowl (such as quail) is called "fond de gibier," that from chicken is called "fond de volaille," and that from fish is called "fumet de poisson."
Japanese: フランス料理では、子牛を素材として使ったものはフォン・ド・ヴォー、仔羊のものはフォン・ダニョー、シカ、イノシシ、ウサギやウズラなど野鳥獣のものはフォン・ド・ジビエ、鶏のものはフォン・ド・ヴォライユ、魚のものはフュメ・ド・ポアソンと呼ばれる。
English: In Chinese cuisine, the materials frequently used to extract soup stock are chicken, chicken bones, pork, Chinese ham, scallop, dried shrimp and others.
Japanese: 中華料理では、鶏肉、鶏がら、豚肉、中国ハム、貝柱、干し海老などが材料としてよく使われる。
English: South Korean cuisine frequently uses beef and pork as the materials for the extraction of soup stock, and additionally they use the soup stock from shellfish in cooking.
Japanese: 韓国料理においては、牛肉、鶏肉などが材料としてよく使われる他、貝の出汁も用いられる。
English: Because the above-mentioned method of soup-stock extraction took too much time, the good-tasting ingredients in the raw materials have been extracted scientifically and resulted in popular products.
Japanese: 近年では、上記の方法で出汁を取ることが長時間かかる作業であるという理由から、科学的に旨味成分だけを取り出したものが広まっている。
English: A famous example is the inosinic acid (which gives dried bonito its good taste) taken from the raw material, which is made into powder in combination with salt.
Japanese: カツオの旨味成分であるイノシン酸のみを取り出し、食塩を加えて粉末状にしたものなどが有名。
English: In the marketplace, various kinds of products are sold, such as katsuobushi-flavored "Hondashi" (manufactured by Ajinomoto Co., Inc.) and the extracts of chicken-bone broth, bouillon and consomme;
Japanese: 市販の製品としては味の素の「ほんだし」などのカツオ風味や、鶏がらスープ、ブイヨン、コンソメなどの種類がある。
English: (In many cases, these products are generally called "Ajinomoto," but this name is registered trademark exclusively used by Ajinomoto Co., Inc.)
Japanese: （総称的に『味の素』と呼ばれることが多いが、この名は登録商標である。）
English: (Originally, "Ajinomoto" meant the seasoned formulation of glutamic acid, not that of inosinic acid.)
Japanese: （また、本来の味の素はイノシン酸ではなく、グルタミン酸製剤を調味したものである。）
English: (However, for business use a pure formulation of glutamic acid is provided for Chinese restaurants and others.)
Japanese: （但し業務用には純粋なグルタミン酸製剤が中華料理店など向けに提供されている。）
English: Basically, this type of product employs a different production method than the previous two, but they have the same purpose of extracting the soup stock in a short time.
Japanese: 基本的に、上の二つとは製法が異なるが、短時間で出汁を取る為の製品である。
English: Put the material, such as katsuobushi, konbu or a fish meal, into a paper bag or the like that serves as a filter, then pour hot water on it to obtain soup stock.
Japanese: 鰹節、コンブ、魚粉などの材料を紙などのろ過の役割を果たす袋に入れ、熱湯に入れて出汁を取る。
English: In Japanese, when a person uses somebody else or something for his own purpose or interest, this behavior can be described as 'dashi ni suru,' which literally means, 'uses somebody else or something as his (or her) own 'dashi' (soup stock),' but this is also a typical Japanese idiomatic phrase in reference to food.
Japanese: 自分の目的や利益のために、他の人やものを利用する・方便にすることを「出汁に使う(出汁にする)」と表現することがあり、食品を用いた慣用句の代表例の一つである。
English: Incidentally, the Japanese idiomatic phrase of "dashi ni suru" can be simply translated into the English word of "use" in many cases.
Japanese: なお、この慣用句を用いた文章を英語訳するときには、単に“use”の語で置き換えられることが多い。
English: In the biological area, the character 'コンブ' (which is pronounced "Konbu") is used as the Japanese name of "kelp," but to be exact, 'konbu' is not a species existing on the earth.
Japanese: 生物学的には和名として「コンブ」を用いるが、正確には「コンブ」という種は存在しない。
English: As shown in "Ma-konbu" (Laminaria [hereafter, L.] japonica), "Rishiri-konbu" (L. ochotensis) and "Mitsuishi-konbu" (L. angustata), the species name is used as a standard Japanese name for kelp.
Japanese: マコンブやリシリコンブ、ミツイシコンブなどのように、コンブ科植物の種を標準和名として用いる。
English: Family Laminariaceae has lots of genera, including the genus Laminaria to which L. japonica belongs, and the genus Kjellmaniella gyrata to which Kjellmaniella crassifolia belongs.
Japanese: コンブ科には多くの属があり、マコンブなどが属するコンブ属をはじめ、ガゴメなどが属するトロロコンブ属などがある。
English: In addition, there are closely related genera belonging to the same Order Laminariales, such as the genus Alaria praelonga to which wakame seaweed and others belong, and Chordaceae which is believed to be retaining traces of the primitive appearance of kelp.
Japanese: さらに、同じコンブ目に属する近縁なものとしては、ワカメなどが属するアイヌワカメ科や、コンブの原始的な形といわれるツルモ科などがある。
English: Generally, the plant belonging to the Family Laminariaceae is the typical seaweed growing in the cold Oyashio current (the Kuril current), while some of them, such as Eisenia bicyclis and Ecklonia cava, grow in the warm ocean.
Japanese: 一般的にコンブ科植物は寒流の親潮海域を代表する海藻であるが、アラメやカジメのように暖かい海に生育するものもある。
English: Not only kelp is edible seaweed, but also it is useful to preserve various ecosystem by forming a vast scale of algal bed.
Japanese: 食用海藻であるだけでなく、大きな藻場を形成し、多様な生態系を保つ働きもある。
English: Having the capability of moving in the sea by using two flagellums, the spore of kelp (the size is about five micrometers) is especially called 'zoospore.'
Japanese: コンブの胞子（大きさは5マイクロm程度）は2本の鞭毛を持ち、海中を泳ぐことができるので特に「遊走子（ゆうそうし）」と呼ばれる。
English: The grown-up fertilized egg becomes a visible 'sporophyte,' namely the familiar seaweed "kelp" which we usually see.
Japanese: 受精卵が生長すると巨視的な「胞子体」、つまり我々が目にするお馴染みのコンブとなる。
English: Moreover, the cultivate method for L. angustata, L. ochotensis and Laminaria diabolica has been established, which are recognized as important species from the industrial viewpoint.
Japanese: また、産業上重要種であるミツイシコンブ、リシリコンブ、オニコンブに関しても、その養殖法は確立されている。
English: As for other species, the cultivate method is not established, because they can grow naturally in plenty, or they are less useful than the species mentioned above.
Japanese: その他の種に関しては天然の現存量が多い、もしくは前述の種より利用価値が低いことから、養殖法が確立されていない。
English: As the drying process must be finished within a short period of time, part-time workers to engage in the drying process are often recruited.
Japanese: コンブ干しは短期決戦のため、干し方専門のアルバイトが募集されることもある。
English: Particularly, L. japonica, L. diabolica, L. ochotensis, L. angustata and L. longissima, coming in order of quality, are famous.
Japanese: 特に真昆布、羅臼昆布、利尻昆布、日高昆布（三石昆布）、長昆布が知られ、先頭のものほど高級品として知られる。
English: L. japonica produced on the coast of former Minamikayabe-cho Town (present Hakodate City) is recognized as the top quality products, called by the brand name 'Shirokuchihama.'
Japanese: 旧南茅部町周辺（現在は函館市）に産する真昆布が最高級品とされ、「白口浜」という銘柄で呼ばれる。
English: In addition, L. japonica produced on the coast of former Esan-cho Town is called 'Kurokuchihama,' that produced in the Tsugaru Straits is called 'Honbaori' and that produced in other sea areas is called 'Bachigaiori.'
Japanese: そのほか旧恵山町周辺で産する黒口浜、津軽海峡の本場折、それ以外の海域で取れたものを場違折などの銘柄に分ける。
English: Moreover, L. japonica is shaven to produce processed goods, shredded tangle, such as "oboro-konbu" and "shiraga-konbu."
Japanese: また、他の用途としておぼろ昆布、白髪昆布など薄く削った加工品がある。
English: Having thick taste, L. diabolica is preferred to be used for soup stock by the people living in Kanto region.
Japanese: 濃厚な味のため、関東地方ではだし昆布として、この羅臼昆布が好まれる。
English: The soup stock made from L. ochotensis is a little bland compared to that made from L. japonica or L. diabolica, however, it has a delicate flavor with a clear appearance as well as a little salty taste.
Japanese: 味は前者より薄いが、澄んでおり、やや塩気のある、上品なだしが採れる。
English: Because a cross section of L. religiosa is whiter than any other kelp, it is often processed to produce shredded tangle, such as "oboro-konbu" and "tororo-konbu."
Japanese: 切り口がどの昆布よりも白いために、おぼろ昆布、とろろ昆布に加工されることが多い。
English: The fact that the distribution range of the above-mentioned four species are continuous, as well as the genetic distances among them are quite short, makes interspecific hybridization possible.
Japanese: 以上の4種は分布域が連続しており、遺伝的距離も非常に近く種間交雑が可能である。
English: Laminaria angustata (called "Hidaka-konbu" or "Mitsuishi-konbu" in Japan)
Japanese: ミツイシコンブLaminariaangustata（日高昆布、三石昆布）
English: As L. angustata cooks tender quickly, it is suitable for such dishes as kobu maki (a kelp roll), tsukudani (konbu boiled in sweetened soy sauce) and oden (a Japanese pot-au-feu) in which people can eat kelp itself.
Japanese: 早く煮え、非常に柔らかくなるので、昆布巻き、佃煮、おでん種など、昆布そのものを食べる料理に適している。
English: It is also used to make soup stock in places such as the Kanto region and private households where people are less particular about soup stock made from kelp.
Japanese: なお、昆布だしにさほど拘らない関東地方や一般家庭ではだし昆布として用いることもある。
English: However, soup stock made from L. angustata is cloudy and pale, therefore restaurants in the Kansai region rarely use L. angustata for making soup stock.
Japanese: しかしだしを採ろうとすると青白く濁るので、関西の料理屋ではまず用いない。
English: Laminaria longissima longissima (called "Naga-konbu" or "Hamanaka-konbu" in Japan)
Japanese: ナガコンブLaminarialongissima（長昆布、浜中昆布）
English: However, L. longissima has been used frequently instead of vegetables in Okinawa areas since long ago, having become the most popular kelp there.
Japanese: だが、沖縄県周辺では古くから野菜代わりに重宝され、最も一般的な昆布である。
English: In addition, it is cut up into pieces and eaten as a salad without being heated, or fried with pork which goes with the kelp.
Japanese: さらに切り刻んだものをそのままサラダ感覚で食べたりするほか、豚肉との相性が非常に良いため、炒め物にしたりする。
English: The short genetic distance between L. longissima and L. angustata supports the theory that L. longissima is the variety of L. angustata.
Japanese: ミツイシコンブと遺伝的距離が近く、本種をミツイシコンブの変種とする説もある。
English: The name of Gagome is derived from the concave and convex Ryumon (龍紋) patterns on the surface of its frond (to put it more precisely, it means thallus), which is likened to the stitch of woven basket.
Japanese: 葉（正確には葉状部という）の表面に籠の編み目のような龍紋状凹凸紋様があることからこの名を持つ。
English: It grows in the area from the Tsugaru Straits through the coasts of Kameda Peninsula (former Minamikayabe-cho Town) of Hakodate City to Muroran city (except the Funka Bay) in Hokkaido, on the coasts from Minmaya to Iwaya, Aomori Prefecture, on the coasts of Omoe, Miyako City, Iwate Prefecture, the southwestern Sakhalin, Enkai shu ([Russian] maritime provinces) and the northeastern part of the Korean peninsula.
Japanese: 北海道函館市の津軽海峡沿岸～亀田半島沿岸（旧南茅部町）～室蘭市周辺（噴火湾を除く）、青森県三厩～岩屋、岩手県宮古市重茂、サハリン南西部、沿海州、朝鮮半島東北部に生育する。
English: As Kjellmaniella crassifolia which grows in shallow waters coexists with L. japonica, it used to be classified into coarse seaweed.
Japanese: 浅い側ではマコンブと混じって分布するため、昔は雑海藻とみなされていた。
English: However, the discovery of the fact that Kjellmaniella crassifolia contains more viscous polysaccharides called 'Fucoidan' than other kelp, as well as the fact that such Fucoidan may work as a functional ingredient, raised the price sharply.
Japanese: しかし「フコイダン」という粘性多糖類が他のコンブよりも多量に含まれ、それがいわゆる機能性成分として作用するらしいことが分かり、価格が急騰した。