nntsuzu/KFTT huggingface dataset:
English: It is said that the Russians, who regard kelp as 'Garbage of the sea,' cannot understand why the Japanese willingly eat kelp.
Japanese: ロシアでは「海のゴミ」と扱われているため、それを好んで食べる日本人は不思議がられるという。
English: Kelp is used for making processed foods like su-konbu (a sour Japanese snack made of kelp) and oshaburi-konbu (a chewing-gum-typed kelp), which have been counted among foods served with tea or refreshments in recent years.
Japanese: 近年では酢こんぶやおしゃぶり昆布としてお茶請け・おやつにもなっている。
English: According to the Family Income and Expenditure Survey reported by the Statistics Bureau, Ministry of Internal Affairs and Communications, Aomori City, Morioka City, and Toyama City are the largest consumers of kelp (which is calculated by taking an average of three years since 2003 per household).
Japanese: 統計局の家計調査によると、青森市、盛岡市、富山市が昆布消費量の多い都市（平成15〜17年平均：1世帯あたり）である。
English: As Okinawa Prefecture used to be a relay exchange point to export kelp produced in Japan to China, a food culture of using kelp for cooking was produced, which resulted in high kelp consumption.
Japanese: 沖縄県はかつて日本産昆布を中国に輸出するための中継地点であったことから、昆布を利用する食文化が生まれ昆布消費量が多かった。
English: Fukui City, Otsu City and Toyama City boast high consumption of tsukudani made from kelp, followed by cities in the Kinki region such as Kyoto City and Nara City.
Japanese: 昆布つくだ煮の消費量が多い市は福井市、大津市、富山市で、これに京都、奈良など近畿地方の都市が続く。
English: Especially, due to abundant dietary fiber, iron, calcium, etc. contained in kelp, it is popular as a health food.
Japanese: 特に豊富な食物繊維や鉄分、カルシウムなどが含まれており健康食品として人気が高い。
English: Kikunae IKEDA discovered in 1908 that the main constituent of umami extracted from kelp, which had been used for cooking from old times, was glutamic acid.
Japanese: 池田菊苗が1908年古来から使われる昆布の旨み成分がグルタミン酸であることを発見した。
English: Kelp also contains a large quantity of iodine, one of the essential elements for human beings
Japanese: 他にも、昆布には人にとって必須元素であるヨウ素を多量に含有している。
English: However, we should be cautious not to take kelp too much, because excessive iodine may cause the functional disorder of thyroid.
Japanese: しかしヨウ素を多量に含む昆布を過剰に摂取すると甲状腺の機能障害を起こす場合があるので注意する必要がある。
English: It is believed that kelp was brought into Kyoto by the Hosokawa family of Minamoto clan, which was included among Sankanrei (three families in the post of kanrei, or shogunal deputy), using vessels of Suigun (warriors battle in the sea) which had been pirates.
Japanese: 三管領の一家に数えられた源氏の細川氏が、元海賊であった水軍の舟で京都に持ち込んだとされる。
English: Therefore, kelp was shipped to important ports in Osaka via Sakata Port situated on the coast of Japan Sea, later via Shimonoseki Port.
Japanese: それにともない日本海沿岸の酒田や後に下関を経由して大阪の重要な港に出荷されることになる。
English: Furthermore, with the extensive development of Ezo (present Hokkaido) in the Edo period, kelp was spread to the whole country because the sea route was fully provided and the shipping volume increased.
Japanese: さらに江戸時代に蝦夷地（現在の北海道）の開発が盛んになると、航路の整備、出荷量の増加などにより全国に広まっていく事になる。
English: When dried kelp is left in a warehouse in humid Osaka, the astringency of the kelp is removed, instead, the sweetness increases because kelp matures.
Japanese: 湿気の多い大阪で乾燥させた昆布を倉庫に寝かせておくと、熟成することで昆布の渋みが無くなり甘みがでてくる。
English: Kelp spread to Osaka only after commercial ships started to carry kelp to Osaka taking the Japan Sea route by way of Shimonoseki.
Japanese: 大阪に昆布が広まったのは商用船が日本海航路を通って下関経由で大阪に運ばれるようになってからである。
English: A humid climate of Osaka, a major collection center of agricultural products and dry foods in the Azuchi Momoyama Period, accomplished maturity of the flavor of dry foods and kelp.
Japanese: 安土桃山時代に農・乾物の一大集積地であった大阪は多湿な気候が乾物や昆布の旨味を熟成させた。
English: Therefore, in the Edo period, foods with a taste peculiar to the soup stock made from L. japonica became so famous as to be ridiculed by saying 'In Osaka, they spend all their money on food.'
Japanese: これより、江戸時代になると真昆布のダシを特徴とした食べ物は「大阪の食い倒れ」として有名になってきた。
English: Dry foods shipped from Ezo in exchange for agricultural products of Osaka included Yesso scallop, Pacific cod and dried herring, in addition to kelp.
Japanese: 大阪の農産物と交換に蝦夷から運ばれた乾物は、昆布のほか、帆立貝、タラ、身欠きにしんなどがある。
English: In Osaka, a craftsman in Sakai City, a town of cutting tools, created the shredded tangle by shaving the surface of sweet vinegar-soaked dried kelp.
Japanese: 大坂では、刃物の街である堺市の職人が、乾燥昆布を甘酢に浸し、表面を削ったおぼろ昆布が生まれた。
English: The black part of the surface layer of kelp becomes 'oboro-konbu' (black oboro) with a strong sour taste because this part contains plenty of sweet vinegar.
Japanese: 昆布表面の黒い部分は甘酢がよく染みていることから、酸味が多い黒い「おぼろ昆布」（黒おぼろ）になる。
English: The core of the kelp left behind is used as battera kelp (tangle used for mackerel sushi, also called shiroita-konbu) for cooking battera sushi (mackerel sushi) and Oshi-zushi (lightly-pressed piece of sushi topped with cooked ingredients).
Japanese: 最後に残った昆布の芯の部分はばってら寿司や押しすしに使われるばってら昆布（白板昆布）になる。
English: The edge of kelp, remained after the body part was eliminated for making shredded tangle, is called "tsume-konbu" (nail-like pieces of tangle), sometimes eaten as a snack.
Japanese: おぼろを削ったヘタの部分は、爪昆布と呼ばれ、お菓子として食べられることもある。
English: It seems that shio-konbu boiled with soy sauce was cooked using L. religiosa in the Sengoku period (period of warring states), which was served in the ceremony to go into a battle as lucky foods along with dried chestnuts, because the sound of konbu (kelp) made people think of joy (joy is "yoro-kobu" in Japanese, "yoro-kobu" and "yoro-konbu" have similar sounds) and dried chestnuts made them think of victory (dried chestnuts are called "kachi-guri" [literally, victory and chestnut] in Japanese).
Japanese: 戦国時代の出陣の際、勝ち栗や喜ぶなどの縁起を担いだ出陣式に醤油で炊かれた塩昆布は細目昆布を醤油で煮込んだものと思われる。
English: The name 'shiofuki-konbu' was applied to the processed foods made from shio-konbu boiled with soy sauce, which received the procedures as follows: Drying on the hibachi (brazier) using a wire grill for three times while dipping in soy sauce each time after drying.
Japanese: 醤油で炊かれた塩昆布を火鉢の網の上に並べて乾燥させては醤油につけ、網の上で3回乾燥させたものを「汐吹き昆布」といった。
English: Seasonings like inosinic acid and glutamine component extracted from kelp are often sprinkled these days.
Japanese: 現在では、イノシン酸や昆布のグルタミン成分などの調味料をまぶす場合もある。
English: A substance equipped with a sulfate radical is originally contained in kelp, which prevents the growth of bacteria.
Japanese: もともと、昆布には硫酸基をもつ物質が含まれており、菌の繁殖を妨げていた。
English: However, bacteria were found in the benthic feeder, which had the capability to ferment kelp without being influenced by the sulfate radical contained in kelp.
Japanese: この硫酸基に影響を受けずに昆布を発酵させる菌が海底生物から見つかった。
English: TAKARA HOLDINGS INC., Kyowa Hakko Kirin Co., Ltd. and Kohara Honten Corporation have their own original technology for fermenting kelp.
Japanese: 昆布を発酵させる技術は、宝ホールディングス、協和発酵キリン、こうはら本店がそれぞれ独創的な技術を持つ。
English: Kohara Honten Corporation is a pioneer in the ferment technology of kelp, which developed a new fermented food called 'Maikon,' shio-konbu fostered by wild yeasts.
Japanese: 天然酵母が育てた塩昆布「舞昆」という新しい発酵食品を開発した「こうはら本店」は食品昆布発酵技術の先駆けである。
English: Suntory Holdings Limited also succeeded in producing a health food made from fermented kelp on a commercial basis, using the technology relating to the lactobacillus developed by Dr.Tsunataro KISHIDA.
Japanese: サントリーが、岸田綱太郎博士の乳酸菌技術を使った、昆布発酵健康食品を製品化に成功した。
English: It is reported that the fermented kelp can lower the blood-cholesterol levels.
Japanese: 発酵昆布には、血中のコレステロールを低下させる効果が発表されている。
English: As raw materials, stalks and roots of L. diabolica (called Rausu-konbu in Japan, a scientific name Laminaria diabolica Miyabe) are mainly used.
Japanese: 原材料は主にオニコンブ（別名羅臼昆布、学名LaminariadiabolicaMiyabe）の茎根である。
English: The bonito is filleted into three parts or more, and basically it's only after these fillets are cut in 'fushi' (the shape of a wooden ship) and processed that the fillets can be called katsuobushi.
Japanese: 基本的には魚体を三枚以上におろし、「節」（ふし）と呼ばれる舟方に整形してから加工された物を指して鰹節と言う。
English: Katsuobushi is divided into three categories according to the phases of processing: namaribushi (a fillet just simmered), arabushi (a smoke-dried fillet after being simmered) and karebushi (a fillet matured by mold-coating to absorb the moisture).
Japanese: 加工工程の差異によって、鰹を茹で干したのみのもの（生利節）、それを燻製にした荒節、さらにカビを付けることにより水分を抜きながら熟成させた枯節がある。
English: The commonly known katsuobushi is the last one, but in a broad sense all the above-mentioned three are called katsuobushi.
Japanese: 通常よく知られている鰹節はカビまで生やしたものであるが、いずれも広くは鰹節と呼ぶ。
English: Katsuobushi contains a large amount of inosinic acid (the source of its good taste), so it's often used as a seasoning in Japan.
Japanese: うま味成分のイノシン酸を多量に含有し、調味料として好んで用いられる。
English: The kind of katsuobushi sprayed with fungus, which is called "karebushi," includes more flavor ingredients and vitamins than other kinds, so it's traded as a luxury.
Japanese: また、カビを生やした枯節（かれぶし）と呼ばれる種類の鰹節は、うま味成分やビタミン類が他の鰹節より多く含まれ、高級品として扱われている。
English: Bonito has been eaten by the Japanese since ancient times, and there is evidence showing that people ate it as long ago as the Jomon period (as exemplified by the Hachinohe ruins in Aomori Prefecture).
Japanese: カツオ自体は古くから日本人の食用となっており、縄文時代にはすでに食べられていた形跡がある（青森県の八戸遺跡など）。
English: Apparently, dried bonito was made in or around the fifth century, but it seems to have been quite different from the present varieties; a record states that there were methods of producing dried bonito, but they seem to have produced something like stockfish.
Japanese: 5世紀頃には干しカツオが作られていたとみられるが、これらは現在の鰹節とはかなり異なったものであったようだ（記録によるといくつかの製法があったようだが、干物に近いものであったと思われる）。
English: In 701, during the Asuka period (the period from late in the sixth century to 710), dried bonito and other products were designated in Taiho Ritsuryo (Taiho Code) and Buyaku Ryo (Corvee Code) as the offering to the Yamato Court; the products related to bonito were classified into three categories differing in their production processes, namely 'katauo' (a solid dried fish), 'nikatauo' (a fish boiled and dried hard) and 'katauo senju' (a soup stock extracted by boiling a solid dried fish).
Japanese: 飛鳥時代（6世紀末-710年）の701年には大宝律令・賦役令により、この干しカツオなど（製法が異なる「堅魚」「煮堅魚」「堅魚煎汁」に分類されている）が献納品として指定される。
English: Of the three, 'katauo' was designated as the offering from the provinces of Izu, Suruga, Shima, Sagami, Awa (the present-day southern Chiba Prefecture), Kii, Awa (the present-day Tokushima Prefecture), Tosa, Bungo and Hyuga.
Japanese: うち「堅魚」は、伊豆・駿河・志摩・相模・安房・紀伊・阿波・土佐・豊後・日向から献納されることとなった。
English: It was in the Muromachi period (1338 to 1573) that dried bonito relatively similar to the present one was produced.
Japanese: 現在の鰹節に比較的近いものが出現するのは室町時代（1338年-1573年）である。
English: Shijoryu Hochogaki' (A Cookbook of Shijo School) (a school of Japanese cuisine), which is said to have been written in 1489, mentioned 'hanakatsuo.'
Japanese: 1489年のものとされる「四条流包丁書」の中には「花鰹」の文字がある。
English: This could have been a considerably hard material rather than just a stockfish, because it seems to have comprised shaved pieces of a bonito product.
Japanese: これはカツオ産品を削ったものと考えられることから、単なる干物ではない、かなりの硬さのものとなっていたことが想像できる。
English: In the Edo period, a man called Jintaro in Inamiura, Kii Province (the present Inami-cho, Hidaka-gun, Wakayama Prefecture), devised the smoke seasoning method (also called the roast seasoning method), which removed the moisture from the fish by smoking, thereby making the product similar to today's arabushi.
Japanese: 江戸時代に、紀伊国印南浦（現和歌山県日高郡印南町）の甚太郎という人物が燻製で魚肉中の水分を除去する燻乾法（焙乾法とも）を考案し、現在の荒節に近いものが作られるようになった。
English: The katsuobushi thus produced with the roast seasoning method was called Kumano-bushi (katsuobushi produced in Kumano), and this was so popular that the entire Tosa clan introduced the method into their own katsuobushi production.
Japanese: 焙乾法で作られた鰹節は熊野節として人気を呼び、土佐藩は藩を上げて熊野節の製法を導入したという。
English: Far from consumers in cities such as Osaka and Edo, katsuobushi producers in Tosa Province were troubled by the katsuobushi's tendency to mold, but they turned the problem to their advantage by devising a way of seasoning katsuobushi with the very fungus that attacked it.
Japanese: 大坂・江戸などの鰹節の消費地から遠い土佐国ではカビの発生に悩まされたが、逆にカビを利用して乾燥させる方法が考案された。
English: Thus the improved Tosa-bushi (katsuobushi produced in Tosa) was able to withstand not only the long-term transportation to Osaka or Edo but also the long-term preservation in consumer cities; it tasted good as well, so it gained wild popularity and reached its prime.
Japanese: この改良土佐節は大坂や江戸までの長期輸送はもちろん、消費地での長期保存にも耐えることができたばかりか味もよいと評判を呼び、土佐節の全盛期を迎える。
English: The method of producing the improved Tosa-bushi was kept secret, except for people in the hometown of Jintaro, who taught people in Tosa Province the smoke seasoning method.
Japanese: 改良土佐節は燻乾法を土佐に伝えた甚太郎の故郷に教えた以外は土佐藩の秘伝とされた。
English: However, a man called TOSA no Yoichi taught people in Awa Province the Tosa method in 1781, and he then taught it to those in Izu Province in 1801; additionally another person taught it to those in Satsuma Province.
Japanese: しかし印南浦の土佐与一（とさのよいち）という人物が安永10年（1781年）に安房国へ、享和元年（1801年）に伊豆国へ製法を広めてしまったほか、別の人物が薩摩国にも伝えてしまう。
English: At first, the fungus, with which katsuobushi was seasoned into karebushi, was generated spontaneously.
Japanese: カビを用いて乾燥させた節を枯節と呼ぶが、このカビは当初自然発生させていた。
English: However, in the Showa period a pure culture of Aspergillus glaucus (a kind of aspergillus) began to be sprayed on katsuobushi, not only to shorten the period of processing but also to prevent unfavorable fungus from generating, and thereafter this method became mainstream.
Japanese: しかし、昭和以降は純粋培養したカツオブシカビ（コウジカビの一種）を噴霧することで完成までの日数短縮と、好ましくないカビが発生する問題の回避を行なうのが主流になっている。
English: Later, large amounts of katsuobushi were produced in Pacific coastal provinces such as Satsuma, Tosa, Awa, Kii and Izu, which had large catches of bonito..
Japanese: 以後、薩摩や土佐、阿波国、紀伊国、伊豆国など太平洋沿岸のカツオ主産地で多く生産された。
English: In the Edo period, the domestic marine transport became active, so the katsuobushi produced in Kyushu or the Shikoku region was transported to Edo and people there jokingly made a katsuobushi ranking list, in which 'Shimizu-bushi' (the katsuobushi produced in Shimizu, Totoumi Province (the present-day Shizuoka Prefecture)) and 'Yakushima-bushi' (the katsuobushi produced on Yakushima Island, Satsuma Province) was ranked ozeki (the second-highest rank of a sumo wrestler).
Japanese: 江戸期には国内での海運が盛んになり、九州や四国などの鰹節も江戸に運ばれるようになり、遠州（静岡）の「清水節」、薩摩の「屋久島節」などを大関とする鰹節の番付表が作成された。
English: Katsuobushi fairs were held nationwide, such as 'the First Fisheries Exhibition' in Ueno Park, Tokyo, in 1883, and 'Japan Fisheries Association's First Katsuobushi Fair and Spot Sale' in 1908, and at those fairs Yaizu-bushi (of eastern Japan) and Tosa-bushi (of western Japan) were highly evaluated for their quality.
Japanese: 1883年（明治16年）に東京の上野公園で「第一回水産博覧会」が、1908年（明治41年）に「大日本水産会第一回鰹節即売品評会」が開催されるなど、各地で鰹節の品評が行なわれ、東の焼津節・西の土佐節の品質が高く評価された。
English: During the Meiji period, katsuobushi also started being produced in Uotsurijima Island, of the Senkaku Islands, and in the South Sea Islands (which were then Japanese territories as mandated by the League of Nations).
Japanese: 明治以降、尖閣諸島の魚釣島や日本が国際連盟の委任統治領としていた南洋諸島（南太平洋の島々）でも製造されるようになった。
English: Particularly, the katsuobushi produced in the South Sea Islands was so low-priced as to expand its market greatly, but the katsuobushi industry in this area was brought to a close when the South Sea Islands were removed from Japanese control after World War Ⅱ.
Japanese: 特に南洋ものは安価であったことから大いに市場を拡大したが、南洋諸島が第二次世界大戦後に日本の統治を離れたことで、この地域での鰹節産業は終焉を迎えた。
English: The well-drained katsuobushi could be prevented from decaying during long-term preservation, but it continued to be troubled by pests, including buffalo bugs, as well as by harmful mold.
Japanese: 水分を十分除去した鰹節は長期保存での腐敗は防止できたものの、カツオブシムシなどの害虫の発生と、有害なカビの発生に悩まされ続けた。
English: In the Taisho period, the Fujiwa Abe Store in Fukuyama City, Hiroshima Prefecture, devised a way to wrap the kezuribushi in a paper bag for shipping.
Japanese: 大正時代に広島県福山市の富士ワ安部商が紙袋で包装して出荷する削り節を考案した。
English: This kezuribushi offered the benefit of saving consumers from having to shave katsuobushi, but it still had the disadvantage of losing its savory aspect due to deterioration.
Japanese: 削らなくてもよいので労力が省ける反面、劣化により風味が失われる問題が残された。
English: The research and development continued for a kezuribushi that could retain its savory aspect, and in 1969 the Ninben Co., Ltd., released the product called 'Fresh Pack.'
Japanese: 風味を保つことのできる削り節の研究が続けられ、1969年（昭和44年）ににんべんが発売したのが「フレッシュパック」である。
English: This product succeeded in retaining that savory quality for a long period by adopting three-layered synthetic resin as a wrapping and by filling the wrapping with inert gas to displace the oxygen.
Japanese: この商品は、包装に3層構造の合成樹脂フイルムを使用するとともに酸素除去のために不活性ガスを充填することで長期間風味を保つことに成功した。
English: Consequently, it became a red-hot product; other companies released similar products, which drove the katsuobushi kezuriki (a cutter box for katsuobushi) from the Japanese household.
Japanese: ゆえに大ヒットとなり、他社から同様の製品が発売され、日本の家庭から鰹節削り器を駆逐していった。
English: Today, various amounts (or kinds) of kezuribushi are put on the market to meet various consumer demands.
Japanese: 様々な需要に応えるため、量などを違えた様々な削り節が市販されている。
English: Katsuobushi is regarded as a basic Japanese seasoning, and it's an indispensable ingredient for soup stock along with konbu (a kind of kelp).
Japanese: 日本食の調味料の基礎と位置づけられており、出汁の素材としてコンブなどと共に欠かせないものである。
English: The two fillets cut away from the two sides of the bonito's spine are called "kamebushi"; the four fillets yielded by halving the two blocks of kamebushi are called "honbushi"; the back part of honbushi is called "osubushi" (or "sebushi"), and the belly part of honbushi is called "mesubushi."
Japanese: 鰹を三枚におろしたものを亀節、三枚から背と腹におろしたものを本節、本節の中でも背側を使ったものを雄節（または背節）、腹側を使ったものを雌節という。
English: In the past, each Japanese household used to have a 'katsuobushi kezuriki' (a cutter box for katsuobushi), since it was necessary to shave the katsuobushi with it just before cooking it.
Japanese: 昔は、各家庭に「鰹節削り器」があり、使用する直前に鰹節を削っていた。
English: This implement, converted from a carpenter's plane, had a small box in which the blade was positioned upward, and the small box had a drawer from which the shaved katsuobushi pieces were removed.
Japanese: この鰹節削り器は、大工道具の鉋を刃を上向きにして小箱に据え付けたもので、小箱には引き出しがついており、削った鰹節が取り出せるようになっている。
English: One cannot be too careful when using the katsuobushi kezuriki, because one could get injured by the blade when trying to shave a lump of katsuobushi.
Japanese: 小さくなった鰹節を削ろうとして手を負傷する場合もままあるため、使用には十分な注意が必要である。
English: Nowadays, it is rare for katsuobushi to be sold in the form of fushi (the fillet cut in the shape of a wooden ship), and the popular one is kezuribushi (thinly shaved pieces of katsuobushi) in a small bag that is made airtight with nitrogen; nevertheless, those who prepare high-quality Japanese cuisine are said to shave fushi just before cooking, attaching importance to the savory aspect.
Japanese: 現在では節の状態で売られることは少なく、薄いスライス状に削られたものに窒素を入れ気密パックの状態で小分けした削り節が主流であるが、高級和食の料理人は風味を重視して使う直前に削ることが多いという。
English: Generally, 'hanakatsuo,' meaning the pieces shaved from 'arabushi,' are often used for the soup stock, but it's said that most high-class Japanese restaurants use the pieces shaved from 'karebushi.'
Japanese: 一般的な料理では「花かつお」（はなかつお）とも呼ばれる「荒節」を削ったものを出汁によく使うが、高級料亭などは「枯節」を使うところが多いという。
English: Incidentally, 'arabushi' is, in the list of product contents, expressed as 'katsuo-fushi' with the country origin shown next, and it's used as the material of 'katsuo kezuribushi' (high-quality shaved pieces of katsuobushi).
Japanese: ちなみに「荒節」は一括表示では「かつお・ふし（原産国）」と称され「かつお削りぶし」の原料となる。
English: Meanwhile, 'karebushi' is, in the list of product contents, expressed as 'katsuo-karebushi,' and it's used as the material of 'katsuobushi kezuribushi' (extra-high-quality shaved pieces of katsuobushi).
Japanese: 対する「枯節」は「かつお・かれぶし」で、「かつおぶし削りぶし」の原料。
English: There are also various shaving methods, among which the commonly known ones are 'specially thin shaving' (the method mainly used to make a topping), 'thick shaving' (the method mainly used to make the material for soup stock) and 'thin shaving' (the method used for both).
Japanese: 削り方にもいろいろな種類があり、一般的に見られるのは「糸削り」（主にトッピング用）や「厚削り」（主にだし取り用）、「薄削り」（両用）などがある。
English: The katsuobushi that is boiled down in (or tossed with) soy sauce is called "okaka," and this is popular as a stuffing for rice balls.
Japanese: また、削節を佃煮にしたものや醤油であえたものはおかかと呼ばれ、おにぎりの具として人気がある。
English: Moreover, to provide a rich flavor, powdered katsuobushi is sprinkled on top of takoyaki (a ball-shaped pancake containing small pieces of octopus) or okonomiyaki (a Japanese-style pizza containing one's favorite vegetables and other ingredients).
Japanese: その他の用途として、粉状にしたものをたこ焼きやお好み焼きに振り掛けてコクを出す。
English: The katsuobushi that is shipped to market is rarely made into powder, but in many cases the crumbs or fragments produced during the production process are recycled into powder and placed on the market.
Japanese: 出荷用の鰹節を直接粉状にすることは稀で、製作工程上で出た屑節や廃棄用の物を粉状にして販売することで有効利用していることが多い。
English: At this point, the fillet is still soft but can be used as a foodstuff called "namaribushi" (or "namabushi") without any further processing.
Japanese: この段階ではまだ柔らかく、生利節（生節とも）としてそのまま食材に使うことができる。
English: The fillet shaved of its surface dirt (called "hadakabushi") is drained, and then it's dried in the sun.
Japanese: 表面を削って汚れを除いて（裸節）から、水分を落とし、天日干しで乾燥させる。
English: Subsequently, the fillet is sprayed with a pure culture of Aspergillus glaucus, and it's kept in a tightly closed room so that the fungus will multiply.
Japanese: その後純粋培養したカツオブシカビを噴霧し、閉め切った室に入れ、カビを繁殖させる。
English: By repeating step numbers 5 and 6, the fillet becomes tough like wood because it no longer has any moisture, and it will no longer be subject to mold.
Japanese: 行程5→6の繰り返しで、最終的に水分が失われて木材のように硬くなり、カビも付かなくなる。
English: Hit a good-quality karebushi against another one, and there will be a clanging sound similar to what one hears when striking a piece of hard timber against another piece.
Japanese: 良質の枯節どうしをぶつけると、「カンカン」と硬い木材同士を叩いたような乾いた音を発する。
English: In addition to bonito, the following fish products processed in a similar way, though most of them are at best arabushi:
Japanese: 同様の製法（荒節までの場合が多い）でカツオ以外の魚を用いたものに以下のものなどがある。
English: In Hokkaido and some prefectures of the Tohoku region, attempts have been made to process the fish of dead chum salmon following the run up a river and spawning roe, into 'sakebushi (dried chum salmon),' because the raw fish tastes bad and is therefore inedible.
Japanese: また、北海道や東北地方では、川に遡上して産卵を終え死んだサケを、そのままでは味が落ち食用に向かないため、「鮭節」に加工する試みを行っている。
English: Today, the common knowledge about katsuobushi from many years ago is forgotten, and most of the public aren't aware that fungus-covered fushi is a luxury.
Japanese: 鰹節についての古くからの常識が忘れられた時代となり、カビの生えた節が高級品であることを知らない者が世間の多数となった。
English: When one is really particular about the savory quality of katsuobushi, he or she will purchase a large chunk of katsuobushi instead of shaved pieces, but nowadays the katsuobushi shaved beforehand and wrapped in a small, airtight bag is so popular that many people have never seen the solid katsuobushi.
Japanese: 実際に香りにこだわる場合は、削った物よりも節を購入するのだが、近年では既に削られた密封パック製品が増え、そもそも固形状態の鰹節を見たことが無い者も多い。
English: Frequently, those who are given a gift of karebushi (fungus-sprayed katsuobushi) will discard it because they don't know the value of fungus-covered katsuobushi and mistakenly think it has gone bad.
Japanese: 贈答品として枯節（黴節）を贈られた者が、カビの生えた鰹節の価値を知らず、悪くなったものと勘違いして捨ててしまう事態もしばしば生じている。
English: Accordingly, katsuobushi manufacturers have come to attach instructions to their products, but still there is no end to the discarding of fungus-sprayed katsuobushi, they say; in the first place, the utensil used to shave katsuobushi has disappeared from the modern Japanese household.
Japanese: このため、鰹節メーカーでは注意書きを添付するようになったが、それでも黴節が捨てられてしまうケースは後を絶たないという（そもそも鰹節を削る道具が家庭から消えてしまっているのである）。
English: Incidentally, in the Indian Ocean island nation of the Maldives, a dried food called 'Maldivian fish' similar to Japanese katsuobushi is produced.
Japanese: なお、インド洋の島国・モルディブでは「モルディブ・フィッシュ」という鰹節とよく似た乾燥食品を生産している。
English: In 1975, John Lennon released his album "Shaved Fish," which compiled his popular singles issued after the breakup of the Beatles, and in this case the term "shaved fish" is said to mean katsuobushi.
Japanese: ジョン・レノンは1975年、ビートルズ脱退後のソロ曲を集めたベストアルバム『ジョン・レノンの軌跡　シェイヴド・フィッシュ』(ShavedFish)を出しているが、ここでの「シェイヴド・フィッシュ」とは鰹節のことだ、と言われる。