nntsuzu/KFTT huggingface dataset:
English: It is generally said that these arts were collectively named 'Sangaku' in the Sui era of China with the implication that these arts were, unlike gagaku, which was a court art, 'informal music with no fixed rules.'
Japanese: それら諸芸の総称として、また、宮廷の芸能である雅楽に対するものとして、「一定の決まりのない不正規な音楽」の意で中国の隋代に「散楽」と名付けられたという。
English: Actually, however, it is believed that worldly music (old Sangaku) called Sangaku existed as early as the Zhou or Han era.
Japanese: しかし、実際にはもっと古く、周や漢の時代には既に散楽と呼ばれる民間の俗楽（古散楽）が行われていたとも言われている。
English: Materials useful for understanding the history of Sangaku in Japan are "Shoku Nihongi" (Chronicles of Japan Continued) and "Nihon Sandai Jitsuroku" (sixth of the six classical Japanese history texts), both are history books written in the era when Sangaku was performed at Imperial court.
Japanese: 日本における散楽の歴史を紐解く上で資料となるのは、それが宮中で行われていた時代の史書『続日本紀』や『日本三代実録』などである。
English: In "Shoku Nihongi," there is a description stating that the Emperor Shomu enjoyed in 735 the music of Tan/Silla and acrobatics of hokoyuke (spear play) performed by Chinese.
Japanese: 『続日本紀』には、天平7年（735年）に聖武天皇が、唐人による唐・新羅の音楽の演奏と弄槍の軽業芸を見たという記述がある。
English: Sangaku-ko (Sangaku Section) was established in utaryo (Bureau of Traditional Music) sometime in the Tenpyo era and Sangaku became an art protected by the Imperial court.
Japanese: 天平年間のいずれかに、雅楽寮に散楽戸がおかれ、朝廷によって保護される芸能となった。
English: Sangaku was performed, along with other arts, on the occasion of the Buddhist ceremony to consecrate the Great Buddha of Todai-ji Temple held in 752.
Japanese: 天平勝宝4年（752年）の東大寺大仏開眼供養法会には、他の芸能と共に散楽が奉納された。
English: Due to its popularity and vulgarity, Sangaku-ko was abolished in 782, in the era of Emperor Kanmu.
Japanese: しかしその庶民性の強さや猥雑さからか、桓武天皇の時代、延暦元年（782年）に散楽戸制度は廃止された。
English: In "Nihon Sandai Jitsuroku," for example, there is a description stating that Emperor Ninmyo ordered in 837 to perform rodama (ball playing) and roto (sword playing - stunt similar to current juggling).
Japanese: 例えば『日本三代実録』によると、承和3年（837年）に仁明天皇が、弄玉、弄刀（今で言うジャグリングのような曲芸）の散楽を演じさせたとの記録がある。
English: Other than the above, there is a description in "Nihon Sandai Jitsuroku" stating that Sangaku was performed as the entertainment of goryo-e (ritual ceremony to repose of spirit of a deceased person).
Japanese: 他にも『日本三代実録』には、御霊会などの余興として散楽が演じられたとする記述があって注目される。
English: Among the descriptions of "Nihon Sandai Jitsuroku," what is noteworthy is the one stating that Sangaku performed in 880 as the entertainment of sumai no sechie (ritual performances of sumo at the Imperial court) made people burst into laughter since its performers were almost like fools.
Japanese: 中でも元慶4年（880年）に相撲節会の余興として演じられた散楽は、演者がほとんど馬鹿者のようで、人々を大いに笑わせたとある。
English: This is a precious record from which we can gather the fact that Sangaku performers at the time performed not only stunts but also humorous mimicry which led to kyogen (farce played during a Noh play cycle).
Japanese: 当時の散楽師が曲芸だけでなく、今の狂言に通じる滑稽物真似的な芸もしていたことが窺える貴重な記録である。
English: After the abolition of Sangaku-ko and the Imperial court's protection, Sangaku was performed more freely than ever before at temples/shrines or on streets and caught ordinary people's eyes.
Japanese: 散楽戸の廃止で朝廷の保護を外れたことにより、散楽は寺社や街頭などで以前より自由に演じられ、庶民の目に触れるようになっていった。
English: As a result, it was spread throughout Japan by provincials who saw Sangaku in Kyoto.
Japanese: そして都で散楽を見た地方出身者らによって、日本各地に広まっていった。
English: Later, these groups were merged into the theatrical group of sarugaku (form of theater popular in Japan during 11th to 14th century) and/or dengaku (a style of dancing and music performed at agricultural festivals) or became wandering puppet players.
Japanese: こういった集団は後に、猿楽や田楽の座に、あるいは漂泊の民である傀儡師たちに、吸収、あるいは変質していった。
English: In the wake of the order issued by Emperor Murakami in 963, Sangaku was no more performed at the Imperial court.
Japanese: 応和3年（963年）、村上天皇により、宮中では散楽の実演は全く行われなくなった。
English: Since then, various arts collectively called Sangaku were taken over by various professional arts that spread in the society.
Japanese: 以降、散楽という言葉に集約される雑芸群は、民間に広まった様々な職業芸能に引き継がれていく。
English: Sarugaku whose origin was mimicry, one of various arts of Sangaku, later developed into noh play thanks to Kanami and Zeami.
Japanese: 散楽のうちの物真似芸を起源とする猿楽は、後に観阿弥、世阿弥らによって能へと発展した。
English: Various arts of Sangaku that used puppets became kugutsu (puppet play) and over time, it were replaced by ningyo joruri (traditional Japanese puppet theater – bunraku).
Japanese: 散楽のうち人形を使った諸芸は傀儡（くぐつ）となり、やがて人形浄瑠璃（文楽）へと引き継がれていった。
English: As shown above, Sangaku had an immeasurable impact on the arts of subsequent times.
Japanese: このように、散楽が後世の芸能に及ぼした影響には計り知れないものがある。
English: Kiichi Hogen was a legendary person who appeared in "Gikeiki" (a military epic about the life of MINAMOTO no Yoshitsune) written in the early Muromachi period.
Japanese: 鬼一法眼（きいちほうげん）は、室町時代初期に書かれた『義経記』に登場する伝説上の人物。
English: He was an onmyoji (master of Yin yang) who resided at Ichijo-dori Horikawa-dori in Heian-kyo (Kyoto), and was an authority on the magical art of warfare called Rikuto-heiho.
Japanese: 平安京の一条通堀川通に住んだ陰陽師で、六韜（りくとう）兵法という呪術兵法の大家。
English: He is well-known for the legend that Yoshitsune stole his family heirloom military book "Rikuto" in collusion with his daughter.
Japanese: 源義経がその娘と通じて伝家の兵書『六韜』を盗み学んだという伝説で有名。
English: He is revered as the founder of Kyohachi-ryu school of swordplay and as the deity of swordplay.
Japanese: また剣術においても、京八流の祖として、また剣術の神として崇められている。
English: The term Doga was firstly used for 'Takeo TAKEI Personal Exhibition of Doga' held by Takeo TAKEI in 1925.
Japanese: 1925年に武井武雄が開催した個展「武井武雄童画展」で初めて童画という言葉が使われた。
English: This term was coined with the aim of refining this category of pictures, which had been played down as adjuncts to fairly tales until then, to the realm of art.
Japanese: それまで童話の添え物として軽視されていたこの分野を芸術の域まで引き上げることをめざして造語したものである。
English: In 1927, 'Nihon Dogaka Kyokai' (Japan Doga Artists Association) was organized by seven artists including Takeo TAKEI, Shigeru HATSUYAMA, Shiro KAWAKAMI, Kiichi OKAMOTO, Shozo FUKAZAWA, Tomoyoshi MURAYAMA, Yoshio SHIMIZU etc. (-1941).
Japanese: 1927年には武井武雄、初山滋、川上四郎、岡本帰一、深沢省三、村山知義、清水良雄ら7人で「日本童画家協会」を結成した（～1941年）。
English: 1941: Nihon Dogaka Kyokai was dissolved (it was integrated into Japan Children's Culture Association under wartime policy).
Japanese: 1941年日本童画家協会解散（戦時政策として日本少国民文化協会に統合）
English: 1962: (second) Nihon Dogaka Kyokai was organized (Shiro KAWAKAMI, Takeo TAKEI, Shigeru HATSUYAMA, Yoshisuke KUROSAKI and Yoshio HAYASHI).
Japanese: 1962年（第二次）日本童画家協会結成（川上四郎、武井武雄、初山滋、黒崎義介、林義雄）
English: The Japan Art Academy presents its award to the artists, who are not the members thereof, for their achievement in creating outstanding work of art or for their contribution to the advancement of arts.
Japanese: 日本芸術院から、同会会員以外の者で、卓越した芸術作品を作成した者又は芸術の進歩に貢献したものに授される。
English: This award has been presented to the winners almost every year since its inaugural presentation ceremony held in 1941 (won by Ryohei KOISO).
Japanese: 同賞は1941年の第1回（受賞者小磯良平）からほぼ毎年贈られている。
English: Since 1951, due in part to the increased number of winners, the Academy added the new award 'Onshi Sho' (Emperor's Prize) (Japan Art Academy) to present to the most outstanding among the winners.
Japanese: 1951年からは受賞者が増えたこともあって、その中で特に選ばれたものに『恩賜賞(日本芸術院)』が贈られるようになった。
English: Subsequent to receiving the award, the winners often gain the nomination for enrollment to the Academy's membership but, in the case of one of the winners, nearly 10 years went by before the nomination was received while in the case of the other winner, the nomination finally came after that person had passed away and, still, for some of them, it never came.
Japanese: 受賞者の多くは、続けて日本芸術院会員に推されるが、中には推されるまで十年近くかかる人、推される前に亡くなる人、遂に推されずに終わる人などもいる。
English: Kyo Odori (Kyoto Dance) is played in Miyagawa-cho Kaburenjo Theater between early April and late April.
Japanese: 京おどり（きょうおどり）は4月初旬から下旬にかけて宮川町歌舞練場で上演する。
English: Kyo Odori is not written in the old style using the old O (を) of Miyako Dance (都をどり), but uses the new writing style of "Odori" (おどり).
Japanese: 字体は『都をどり』の旧字体（をの字）ではなく、新字体の『おどり』が採用されている。
English: Kyo Odori was played for the first time in 1950, and it was played in Minami-za Theater between 1954 and 1968 due to extension work of Kawaramachi of Hankyu Railway Kyoto Line, and then went back to the renovated Kabu-renjo Theater from 1969 to the present.
Japanese: 京おどりは1950年（昭和25年）に初演され、1954年（昭和29年）から1968年（昭和43年）の時期は阪急電鉄京都線河原町延長工事のため南座で上演され、1969年（昭和44年）から新装された歌舞練場にもどり、現在に至る。
English: Chikuwa is baked or steamed fishcake, in which fish paste is wrapped around stick or bamboo stick.
Japanese: 竹輪（ちくわ）は、魚肉のすりみを竹など棒に巻きつけて焼いたもの、または蒸した食品。
English: The origin of Chikuwa is said to be the Yayoi period or Heian period but there is some uncertainty, however there are written records of Chikuwa after the Muromachi period.
Japanese: 竹輪の起源は弥生時代とも平安時代ともいわれはっきりしないが、いくつかの室町時代以降の書物に蒲鉾という名で記されている。
English: Later on when Itakamaboko (current Kamaboko), in which fishcake was put on top of a piece of wood came to the market, Chikuwa was called Chikuwa Kamaboko to distinguish it from Chikuwa, after which the name was shortened to Chikuwa.
Japanese: 後に、板の上にすり身をのせた形状の板蒲鉾（現代の蒲鉾）が現れ、それと区別するために竹輪蒲鉾と呼び、略して竹輪と呼ばれるようになった。
English: Mix fish meat of suketo cod (Alaska Pollock, or Theragra chalcogramma), shark, flying fish and Atka mackerel with salt, sugar, starch and egg white and knead, then put on thick bamboo or metal sticks to be baked or steamed.
Japanese: タラスケトウダラ・サメ・トビウオ・ホッケなどの魚肉に塩・砂糖・デンプン・卵白などを加えて練り、竹製や金属製の太い串に棒状に塗りつけ、焼くか蒸し上げる。
English: The baked kind are called Yakichikuwa and the steamed ones are called Mushichikuwa or white Chikuwa.
Japanese: 焼いたものは焼き竹輪と呼ばれ、蒸したものは蒸し竹輪、白ちくわなどと呼ばれる。
English: The main Chikuwa at present is Yakichikuwa and most of them are made by machine and automatically baked.
Japanese: 現代の主流は焼き竹輪であり、ほとんどの場合機械によって自動的に焼き上げられる。
English: The ones which are kept in the freezer are called frozen baked Chikuwa and the other fresh ones are called fresh Chikuwa.
Japanese: 保存の際、冷凍される焼き竹輪は冷凍焼き竹輪と呼ばれ、冷凍しないものは生ちくわと呼ばれる。
English: There are many Chikuwa made in Japan such as noyaki chikuwa (chikuwa grilled in the field, made from flying fish) in Shimane Prefecture, tofu chikuwa of Tottori Prefecture, bean chikuwa of Hiroshima and Okayama Prefectures, tenigiri chikuwa (chikuwa shaped by hand) of Sanin region, Hinagu chikuwa (chikuwa made in Hinagu region of Kumamoto) of Kumamoto Prefecture, Toyohashi Chikuwa of Aichi Prefecture, Chikuwa in Tokushima Prefecture and so on.
Japanese: 島根県の野焼きちくわ、鳥取県の豆腐ちくわ、広島県、岡山県の豆ちくわ、山陰の手握りちくわ、熊本県の日奈久ちくわ、愛知県の豊橋竹輪、徳島県の竹輪など、日本では各地で作られる。
English: In Aichi and Nagano Prefectures, there are 'Vitamin Chikuwa' for sale, which contain fish oil with vitamin A E added.
Japanese: 愛知県、長野県などでは、ビタミンA、ビタミンEなどを含んだ魚油が添加された「ビタミンちくわ」が販売されている。
English: Kawa Chikuwa in Yawatahama City, Ehime Prefecture, has only ten Chikuwa skin, which are left after taking fish cakes away from Chikuwa, wrapped around the stick and baked, it has different taste compared to ordinary Chikuwa.
Japanese: 愛媛県八幡浜市の「皮ちくわ」は竹輪の魚肉を取り去った後に残る皮を10本程を串に巻き、焼き上げたもので、足とうま味が異なる。
English: The Chikuwa with cheese in the chikuwa skin is called 'Chee Chiku' (It is only made and sold by Kibun Foods Inc, Co., Ltd. 'Chee Chiku' is a brand name.).
Japanese: 竹輪の皮にチーズを挟んだものは「チーちく」（株式会社紀文食品のみ製造・販売。商品名である。）と呼ぶ。
English: Since Chikuwa has a hole to let air through, people who tend to miss other people's speech are said to have 'Chikuwa ears.'
Japanese: 穴が開いていて風通しが良いことから転じて、発言を聞き流してしまう人に対して「竹輪の耳」を持つ人と呼ぶことがある。
English: There is a food called chikuwabu (a tube-shaped cake of flour paste) which is similar to Chikuwa, however chikuwabu is type of fu (cake of flour paste) which is made out of wheat flour, and is not kneaded fish cake.
Japanese: 竹輪に似た食品にちくわぶ（竹輪麩）があるが、ちくわぶは小麦粉を原料とする麩の一種であり魚肉練り製品ではない。
English: In Japan fish meat is often used to make denbu which is referred to as oboro at the Edomae-zushi (Tokyo-style sushi) restaurants and is also referred to as chikarani in some areas.
Japanese: 日本では魚肉を使うことが多く、江戸前寿司の店ではおぼろと称するほか、一部では力煮（ちからに）ともいう。
English: In China and Taiwan, pork is often used to make denbu but chicken and beef is sometimes used as well.
Japanese: 中華人民共和国や台湾では豚肉を使うことが多いが、鶏肉、牛肉を使うものもある。
English: Boil the filleted fish, remove bones and skin, squeeze the fish fillets to remove water, dry in the dryer, break the fish meat into small pieces and crush in a mortar.
Japanese: 三枚におろした魚をゆで、骨や皮を取り除いた後、圧搾して水気をしぼってから焙炉にかけてもみくだき、擂り鉢で軽くすりほぐす。
English: When fish with white flesh such as a sea bream is used, food coloring is sometimes added to color the denbu in pink.
Japanese: 鯛などの白身魚を使用したものに食紅を加えて薄紅色に色付けすることもある。
English: In Japan, denbu made from fish meat is used as an ingredient for chirashi zushi (literally meaning scattered sushi, a style of sushi where the topping is placed in a bowl over a bed of rice) and rolled sushi in addition to be sprinkled over rice.
Japanese: 日本では魚肉田麩をご飯に振りかけるほか、ちらし寿司や巻き寿司の具とする。
English: The woman, according to the advice of Ubusunagami (a guardian deity of one's birthplace), served her husband a dish made from dried bonito powder seasoned with sake and soy sauce, which improved his appetite and he recovered from his illness.
Japanese: 産土神の諭しにしたがって、土佐節を粉にして、酒と醤油とで味をととのえ供したところ、夫の食欲は進んで病気もなおった。
English: If there is any credibility to this legend, it is likely that bonito was the origin of denbu.
Japanese: もしこれが事実となんらかの関係があるとすれば、おそらく田麩のおこりはカツオであろうという。
English: Because it is a food made by fluffing the fibers of meat which have been broken into threads, it is generally referred to as rou sing (dried meat threads) in Chinese.
Japanese: 中国語では、肉の繊維をほぐしてふんわりさせたものであることから、「肉鬆」（ロウソン、）と呼ぶのが一般的である。
English: In rare cases, rou sing made from fish meat is available but that made from pork and beef is more common.
Japanese: まれに魚肉の肉鬆も存在するが、豚肉と牛肉から作った肉鬆がより普及している。
English: In Taiwan, generally, the pork rou sing is colored light brown, whereas, the beef rou sing is colored dark brown making them readily distinguishable.
Japanese: 台湾では一般的に豚肉製肉鬆は淡い茶色に着色されており、牛肉製肉鬆は濃い茶色に着色されているため概観で見分けが付く。
English: There are chicken rou sing and vegetarian rou sing made from soybean products for vegetarians.
Japanese: それ以外にも鶏肉や素食（ベジタリアン）のために大豆製品から作られた素肉鬆などがある。
English: In Taiwan, people enjoy rou sing in various ways including stuffing in rice balls, adding to the batter of crepe-like breakfast food dan bing and using as a topping for rice porridge that they eat for breakfast.
Japanese: 台湾ではおにぎりや「蛋餠」と呼ばれるクレープのような朝食料理に入れたり、朝粥に乗せて食べる。
English: Hanpen is kneaded fish cake made of fish such as suketo cod (Alaska Pollock) mixed with grated yam with seasonings, which is then made into thin squares or half moon shapes and boiled.
Japanese: 半片（はんぺん、半平）は、タラスケトウダラなどの魚肉のすり身にすりおろしたヤマノイモを混ぜてよく摺り、調味して薄く四角形または半月型にしてゆでた魚肉練り製品。
English: Often shark such as yoshikiri-zame (blue shark), ao-zame (Shortfin mako shark), onaga-zame (Thresher shark) or Billfish are used for Hanpen.
Japanese: ヨシキリザメ、アオザメ、オナガザメなどのサメ類やカジキなどが使われることもある。
English: However, hanpen made from shark is considered the best quality since it is hard to obtain fresh shark nowadays.
Japanese: しかし、現在では新鮮なものが入手しにくいなどの問題から、サメなどを原料とするのは極上品とされる。
English: It is used for stew, deep fry, grilled dish with butter, ingredients for oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.) or cooked with soup.
Japanese: 煮物、揚げ物、フライ、バター焼き、おでんだね、椀だねなどに用いられる。
English: A popular cooking method is to mix 400g fish paste, 100g yam, one teaspoon of salt and kobu seaweed stock all together, make the mixture into a flat shape, then boil it for ten minutes.
Japanese: 標準的な作り方としては、すり身400g、ヤマノイモ100g、塩小さじ1、昆布だしをよく摺り混ぜ、平らに整形し、約10分ゆでる。
English: The name came from the person who first made hanpen, who was a chef in Suruga Province named Hanpei, or there is another theory that it was called Hanpen since it was shaped into half moon shape with the top of Japanese soup bowl.
Japanese: 名前の由来には、江戸時代の駿河国の料理人・半平（はんぺい）が創案したところからこの名がついた、また椀蓋で半月型に整形したことから名がついたなどの多くの説がある。
English: It was originally eaten only in Kanto and other surrounding area and had strong local influence, however after Kibun Food Inc of Tokyo started selling it as 'Kibun's Hanpen' to all other areas in Japan, this white Hanpen became well known as Hanpen.
Japanese: 元々は関東周辺のみで食されていた地域色の強い食品であったが、戦後になって東京の紀文食品が「紀文のはんぺん」として全国的に販売するようになって以降は、この白いはんぺんが「はんぺん」として定着した。
English: In Shizuoka, blue/gray colored Hanpen, commonly called 'black Hanpen,' made of sardines or other fish is recognized as 'Hanpen' and white Hanpen is called 'white Hanpen' to distinguish them from each other.
Japanese: 静岡県では、イワシなどを丸ごと用いて作った青灰色のいわゆる黒はんぺんを「はんぺん」と呼び、上記の白いはんぺんは「白はんぺん」と区別して呼称する。
English: The origin of 'Hanpen' reminds us of this black Hanpen, whether the origin of the name is from Suruga Province or from the half moon shape.
Japanese: 上記の「はんぺん」の名の由来、駿河の国起源説にせよ、半月型が由来説にせよ、この黒はんぺんを連想させる。
English: In Aichi and Hiroshima Prefectures, deep fried fish paste in general is called 'Hanpen.'
Japanese: 愛知県、広島県などでは、魚の練り物を揚げたものの総称として「はんぺん」と呼ぶ。
English: This is often confused with what it is called Satsuma-age (fried fish cake) by people from other prefectures.
Japanese: これを、いわゆる薩摩揚げと同じだと他の地方の人が誤解することが多い。
English: The aforementioned white Hanpen is called 'Kibun's Hanpen' to distinguish it from the others.
Japanese: 上記の白いはんぺんは「紀文のはんぺん」などとメーカー名などをつけて区別する。
English: On a related note, Kibun Food Co., Ltd Inc was the first company to make bulk production of 'Hanpen' possible, and no other company was selling Hanpen until Kibun Food's patent expired.
Japanese: 尚、「はんぺん」の大量生産化を最初に可能にしたのは、株式会社紀文食品であり、特許期限が失効されるまでは、今日のように多くのメーカーから販売されることはなかった。
English: In the Kansai area, there is a kneaded fish paste product made of white fish such as conger pike, and it is called Anpei.
Japanese: 関西地方にはあんぺいと呼ばれるハモなど白身魚のすり身から作った魚肉練り製品が存在する。
English: Since it looks similar, it is often confused with Hanpen, but this is rather close to shinjo (a kind of kamaboko, steamed white fish cake, mixed with yam) and is a type of steamed Kamaboko.
Japanese: 語感や外見が似ているためによく混同されるが、こちらはむしろしんじょうに近い蒸しかまぼこの一種である。
English: In Kanji characters Hanpen is written 半片, 半平, 半弁, or 鱧餅.
Japanese: 漢字では「半片」か「半平」と書くが、「半弁」「鱧餅」などとあてられることもある。
English: Chirimenjako (small dried fish) is small, young fish, such as type of sardines (anchovy, maiwashi, urume iwashi, shirouo sardine, ikanago), cooked in salted water and dried in the sun.
Japanese: ちりめんじゃこ（縮緬雑魚）は、イワシ類（カタクチイワシ・マイワシ・ウルメイワシ・シロウオ・イカナゴなど）の仔稚魚を食塩水で煮た後、天日などで干した食品。
English: It is called Chirimen since small fish spread to be dried, look similar to Chirimen, a type of silk fabric (Crepe Kimono) that is partly wrinkled.
Japanese: ごく小さな魚を平らに広げて干した様子が、細かなしわをもつ絹織物のちりめん（縮緬）を広げたように見えることからこの名前がついた。
English: The fish itself is called shirasu (young sardine, whitebait) and it is known by the name of shirasu when the fish is not totally dried.
Japanese: 魚そのものはシラス(魚)といい、しっかり干さないものはその名で呼ばれることもある。
English: Often small anchovies are used for chirimen, which can be caught in bulk and the fish does not contain too much oil.
Japanese: 収量が多く、油分の少ないカタクチイワシの仔魚が用いられることが多い。
English: The length of the fish used in chirimanjako is usually 10-40 mm, and the ones around 20 mm are popular for selling in shops.
Japanese: ちりめんじゃこの体長は一般に10～40mmのものを指し、20mm前後のものが商品として一般的である。
English: In Kanto region it is called Shirasu boshi and used to be shipped as half dried fish, however the difference between Chirimenjako and Shirasuboshi is not so distinct nowadays.
Japanese: 関東ではシラス干しと呼ばれ生乾きの状態で出荷されていたが、現在ではその区別はあいまいになってきている。
English: Small anchovies are caught between spring and autumn, maiwashi and urume iwashi are caught in winter.
Japanese: 春から秋はカタクチイワシの仔魚、冬季はマイワシやウルメイワシの仔魚が漁獲される。
English: Maiwashi spawn in the southern sea of Japan between February and March, and those small fish are caught between March and May on the Pacific side and in the Seto Inland Sea.
Japanese: マイワシは2～3月に日本の南側の海で産卵し、その稚魚は3～5月に太平洋岸や瀬戸内海で水揚げされる。
English: Since small fish do not last once they are caught, they are processed to be ready to sell on the same day.
Japanese: いったん漁獲された仔魚は傷みが早いので、水揚げ当日に製品まで加工される。
English: Since they are caught with fine nets, other fish caught at the same time, such as calamari, octopus, Japanese horse mackerel and mackerel are removed.
Japanese: 細かい網での漁なのでイカ・タコ・アジ・サバ等の仔稚魚が混入しており、これらの異種魚を除く。
English: The raw small fish are called dorome (raw young fish) in Kochi Prefecture, and they were mixed with vinegary miso (soy bean paste), which goes well with alcohol.
Japanese: この状態の生の仔稚魚を高知県ではドロメと呼び、酢味噌で味付けしたものは酒の肴として珍重される。
English: The fish just being cooked and not dried are called "Kamaage shirasu" (straight-from-the-pot young sardine which is freshly boiled) and will be frozen and shipped.
Japanese: 釜から取り出した未乾燥品を『釜揚げシラス』と呼び、冷凍して出荷する。
English: Put a fine mesh in a sunny place with a breeze, then spread cooked fish on the mesh.
Japanese: 日当たり・風通しの良いところに細かい網を水平に開き、その上に煮あがったちりめんじゃこを拡げる。
English: The salty Chirimenjako, which last longer, were more popular until the 1980s, but recently people are more health cautious and more salt reduced products are becoming popular.
Japanese: 1980年代までは、日持ちがする塩分の高い（塩辛い）物が好まれたが、最近は健康への関心の高まりから減塩された製品が多くなっている。
English: Rarely small octopus or shrimp, crab and sea horse are contained in the Chirimenjako.
Japanese: まれに小さなタコやエビ、カニやタツノオトシゴが混入される場合がある。
English: Jizo-bon is the day of the festival of Jizo Bosatsu (24th of each month), or the period of three days before the evening festival on July 24 of the old calender in the Obon festival, or it also means the day of the festival of Jizo Bosatsu, which is chosen from the days of the festival.
Japanese: 地蔵盆（じぞうぼん）は、地蔵菩薩の縁日（毎月24日）であり、尚かつお盆の期間中でもある旧暦7月24日に向け、その前日の宵縁日を中心とした3日間の期間を指し、またそのうちの日を選んで行われる地蔵菩薩の祭のことをいう。
English: By the way, Jizo-bon does not generally celebrate Jizo Bodhisattva enshrined in temples.
Japanese: ただし、地蔵盆は一般には寺院の中に祀られている地蔵菩薩を対象とした祭りではない。
English: It represents Jizo seen on waysides or street corners, and Jizo is related to the belief of Doso-shin (traveler's guardian deity).
Japanese: 道祖神信仰と結びついた路傍あるいは街角（辻）の地蔵が対象となっているのである。
English: On the 24th when the fair is on, except July 24 in the old calendar, is called Jizo-e (an event to commemorate Jizo as the protector of children) or Jizo-bon, however, in terms of July 24 in the old calendar, since it is during Urabon festival (a Festival of the Dead or Buddhist All Soul's Day, around the 15th of July or August, depending on local customs), it is called Jizo-bon.
Japanese: 旧暦7月24日以外の地蔵菩薩の縁日の24日は、地蔵会（じぞうえ）、地蔵祭と呼ばれるが、旧暦7月24日については盂蘭盆（お盆）期間中であり、それにちなんで地蔵盆と呼ばれるようになった。
English: Currently in some areas the day of the fair is changed to Saturday or Sunday to suit people's needs who work on weekdays, so that they can come to the fair.
Japanese: 現代では、参加する人々の仕事などに合わせ、多少日程をずらして土日に行うところも増えている。
English: By the way, the reason why Jizo-bon separate into before or after July 24 or August 24 in the solar calendar, is because there is a difference between when Obon is held, either changed to the new calendar, or held in August of the old calendar - please refer to next chapter for details of differences in when Obon is held.
Japanese: なお、地蔵盆が新暦の7月24日前後もしくは8月24日前後に分かれるのは、お盆を新暦に改めて勤めるのか、それとも旧暦風に8月に行うのかの差異であり、この差異についてはお盆の項を参考にされたい。
English: Jizo-bon is a custom celebrated in all over Japan, it is especially popular in the Kinki region, such as Shiga, Kyoto and Osaka Prefectures.
Japanese: 地蔵盆は全国的に行われている風習であるが、滋賀県、京都府、大阪府など近畿地方において特に盛んである。
English: On Jizo Matsuri, people in towns where there are Jizo statues wash them to purify especially on this day, and put new aprons on them, or put makeup on the faces to decorate, and worship by giving some food or gather around the Jizo and put lanterns around them.
Japanese: 地蔵祭では、地蔵のある町内の人々はこの日にかけて地蔵の像を洗い清めて新しい前垂れを着せ、化粧をするなどして飾り付けて、地蔵の前に集って灯籠を立てたり供物をしたりして祀る。
English: Before and after Jizo-bon, special paper lanterns used for Jizo-bon are often seen in the area where Jizo are enshrined around houses or small shrines.
Japanese: 地蔵盆の前後には、地蔵の据えられる家や祠の周囲などに、地蔵盆独特の提灯が多く飾られる。
English: In Kyoto there is a tradition to dedicate a votive sutra of chochin with the name of the baby when new baby is born.
Japanese: 京都では子供が生まれると、その子の名前を書いた提灯を奉納する風習がある。
English: Most of the time the color of chochin is red for girls, white for boys, and it is put on as decoration while that baby participates in Jizo-bon.
Japanese: おおむね女子は赤、男子は白で、その子が地蔵盆に参加しているあいだは、毎年飾られる。